Bamboo fungus hot-pot flavoring capable of moistening lung and protecting liver and production method thereof

A technology of hot pot seasoning and bamboo fungus, which is applied in the field of hot pot seasoning and its production, achieving the effects of easy absorption, definite curative effect and advanced production technology

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 aimed at nourishing the lungs and protecting the liver, but most of the products have complex ingredients and large side effects. There is a threat to human health. The hot pot condiment with the function of nourishing the lungs and protecting the liver has solved the practical problems such as large side effects of medicines and health care products and threatening human health. Moreover, the hot pot condiment is popular because of its convenience and delicious taste. I like it, but the existing hot pot condiments mostly use animal and plant meat and oil, dried vegetables, spicy food additives, etc. as the main raw materials. Spicy food additives stimulate the liver, stomach and spleen functions 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 and suitable for combing the human liver and effectively regulating lung qi. , the seasoning for nourishing the lungs and protecting the liver for human health and the production method thereof

Method used

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  • Bamboo fungus hot-pot flavoring capable of moistening lung and protecting liver and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Suitable for people with lung heat, hot cough, wheezing cough

[0021] The preparation of the present invention's Dictyophora moistening lung and liver-protecting hot pot seasoning is made from the following ingredients (amounts are in parts by weight): 10-30 parts of Dictyophora, 10-20 parts of notopterygium, 10-20 parts of Gujingcao, blue fruit 10-20 parts, 10-20 parts of chrysanthemum, 10-20 parts of chicken bone grass, 10-20 parts of lily, 10-30 parts of Ganoderma sinensis, 10-30 parts of Ganoderma lucidum, 20-40 parts of angelica, 10- 25 parts, 10-30 parts of medlar, 10-30 parts of fragrant leaves, 10-30 parts of pepper, 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: It is suitable for the crowd with chronic hepatitis and jaundice

[0023] The preferred weight ratio range for preparing the seasoning for the Dictyophora moisturizing the lungs and protecting the liver of the present invention is: 10-25 parts of Dictyophora, 10-15 parts of Notopterygium, 10-15 parts of Gujingcao, 10-18 parts of Indigo, and 10-18 parts of Chrysanthemum 10-18 parts of Chicken Bone Grass, 10-18 parts of Lily, 10-25 parts of Ganoderma Sinensis, 10-25 parts of Ganoderma lucidum, 20-30 parts of Angelica, 10-20 parts of Eucommia, 10-25 parts of Lycium barbarum , 10-25 parts of fragrant leaves, 10-25 parts of Chinese prickly ash, 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: be applicable to the crowd of bronchitis, laryngitis

[0025] The optimal weight ratio range for preparing the seasoning for the Dictyophora moistening the lungs and protecting the liver of the present invention is: 15 parts of Dictyophora, 12 parts of notopterygium, 12 parts of Gujingcao, 15 parts of Lanshi, 15 parts of chrysanthemum, 15 parts of chicken bone grass, 15 parts of lily 15 parts, Ganoderma 18 parts, Ganoderma lucidum 15 parts, Angelica 25 parts, Eucommia 18 parts, Lycium barbarum 18 parts, Fragrant leaves 18 parts, Zanthoxylum bungeanum 18 parts, Dried ginger 18 parts, Star anise 15 parts, MSG 5 parts , 6 parts of refined salt.

[0026] The above-mentioned components are prepared into the production method of the present invention's Dictyophora moistening lung and protecting the liver hot pot seasoning. The main process is: material selection, drying, crushing, batching, quantification, packaging, and finished products. The specific ope...

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Abstract

The invention relates to a bamboo fungus hot-pot flavoring capable of moistening the lung and protecting the liver and a production method thereof. The bamboo fungus hot-pot flavoring is prepared from the materials, namely bamboo fungus, notoperygium root, pipewort, indigo plant fruit, chrysanthemum flower, abrus herb, lily, mussaenda, white crane flower, angelica root, eucommia bark, medlar, 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 bamboo fungus hot-pot flavoring integrates the effects of lung moistening and liver protecting, 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 seasoning for nourishing the lungs and protecting the liver of bamboo fungus and a production method thereof. Background technique [0002] At present, there are many kinds of medicines and health care products for nourishing the lungs and protecting the liver on the market, but most of the products have complex ingredients and large side effects. Condiments have solved the practical problems such as large side effects of medicines and health care products, threatening human health, etc., and because hot pot condiments are easy to eat and delicious, they are loved by people. Oil, dried vegetables, spicy food additives, etc. are the main raw materials. Although they are delicious, because animal meat and oil contain too many calories, the cholesterol and triglycerides in the human body increase. Spicy food additives stimulate the liver, stomach and spleen functions of the human ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
CPCA23L33/00A23L27/14A23V2002/00
Inventor 王琳琳
Owner HARBIN LING CHUN WEI DAO FOOD DEV
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