Chuanminshen violaceum yin-nourishing beautifying hot-pot condiment and preparation method thereof

A technology of hot pot seasoning and sichuan ginseng, which is applied in application, food preparation, food science and other directions to achieve the effect of short processing line, complete formula and advanced production technology

Inactive Publication Date: 2014-05-28
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 medicines and health care products aimed at nourishing yin and beauty in the market, but most of the products have complex ingredients and large side effects. Some medicines may even destroy the balance of the human body. Threats to human health, existing chafing dish condiments with nourishing yin and beautifying 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 the convenience and delicious taste of chafing dish condiments. Most of the existing chafing dish condiments use animal and plant meat and oil, dried vegetables, spicy food additives, etc. as the main raw materials. It also stimulates the functions of the liver, stomach and spleen of the human body. People's long-term consumption of this kind of condiment 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 regulating the mechanism of the human body, and beneficial to human health. Hot pot seasoning and production method thereof

Method used

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  • Chuanminshen violaceum yin-nourishing beautifying hot-pot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: It is suitable for people with irregular menstruation, red and white discharge, and dysmenorrhea

[0021] The preparation of Chuanming ginseng nourishing yin and beautifying hot pot seasoning of the present invention is made from the following components (amounts are parts by weight): 10-30 parts of Chuanming ginseng, 10-20 parts of Wulingzhi, 10-20 parts of roses, 10-20 parts of Salvia miltiorrhiza, 10-20 parts of Baiji, 10-20 parts of turmeric, 10-30 parts of white pomegranate, 10-30 parts of white fresh skin, 20-40 parts of jujube seed, 10-25 parts of Sophora japonica, 10 parts of Shiitake -30 parts, Pyracantha 10-20 parts, Zanthoxylum bungeanum 10-30 parts, dried ginger 10-30 parts, star anise 10-30 parts, monosodium glutamate 3-8 parts, refined salt 5-10 parts.

Embodiment 2

[0022] Embodiment 2: It is suitable for the crowd with lack of breath, fatigue, insomnia, palpitation and palpitation

[0023] The preferred weight ratio range for preparing Chuanming ginseng nourishing yin and beautifying hot pot seasoning of the present invention is: 10-25 parts of Chuanming ginseng, 10-15 parts of Wulingzhi, 10-15 parts of rose, 10-18 parts of salvia miltiorrhiza, 10 parts of white and ginseng -18 parts, 10-18 parts of turmeric, 10-25 parts of white pomegranate, 10-25 parts of white fresh skin, 20-30 parts of jujube seed, 10-20 parts of Sophora japonica, 10-25 parts of shiitake mushroom, 10-15 parts of pyracantha 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 applicable to the crowd with weak constitution and thready pulse

[0025] The optimum weight ratio range for preparing the Chuanming ginseng nourishing yin and beautifying hot pot seasoning of the present invention is: 15 parts of Chuanming ginseng, 12 parts of Wulingzhi, 12 parts of rose, 15 parts of Danshen, 15 parts of white root, 15 parts of turmeric, 15 parts of white 18 parts of pomegranate, 15 parts of white fresh skin, 25 parts of jujube seed, 18 parts of Sophora japonica, 18 parts of Shiitake mushroom, 12 parts of firebuckthorn, 18 parts of Zanthoxylum bungeanum, 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 Chuanming ginseng nourishing yin and beautifying hot pot seasoning of the present invention. The main technological process is: material selection, drying, crushing, batching, quantificat...

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Abstract

The invention provides a chuanminshen violaceum yin-nourishing beautifying hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, trogopterus dung, roses, radix salviae miltiorrhizae, bletilla striata, turmeric, Japanese ampelopsis roots, cortex dictamni, spina date seeds, flos sophorae, lentinula adodes, pyracantha fortuneana, prickly ash, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging and finished product obtaining. The hot-pot condiment has the effects of nourishing yin and beautifying, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a Chuanming ginseng seasoning for nourishing yin and beautifying hot pot and a production method thereof. Background technique [0002] At present, there are many kinds of medicines and health care products for nourishing yin and beautifying in the market, but most of the products have complex ingredients and large side effects. To a certain extent, it solves practical problems such as large side effects of medicines and health care products, threats to human health, etc., and because hot pot condiments are easy to eat and delicious, they are loved by people. , spicy food additives, etc. are the main raw materials. Although they are delicious, the high calorie content of animal meat and oil leads to the increase of human cholesterol and triglycerides. Spicy food additives stimulate the liver, stomach and spleen functions of the human body. People eat this kind of seasoning Produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/30A23L33/00
CPCA23L33/00A23L27/14A23V2002/00
Inventor 王琳琳
Owner HARBIN LING CHUN WEI DAO FOOD DEV
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