Yin-nourishing and lung-moistening bamboo fungus hot pot condiment and production method thereof

A technology of nourishing yin and nourishing the lungs, hot pot seasoning, applied in the fields of application, food preparation, food science, etc., to achieve the effect of definite curative effect, advanced production technology and convenient storage

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 moistening lungs on the market, but most of the products have complex ingredients and large side effects. There is a threat to human health. The hot pot condiments that have the function of nourishing yin and nourishing the lungs have solved the practical problems such as large side effects of medicines and health products and threatening human health. 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 this kind of condiment will also endanger their health. Therefore, there is a lack of non-toxic side effects in the market. It is pure natural and suitable for the human body. Qingfei expectorant, nourishing yin Nourishing yin and moistening lung chafing dish condiment beneficial to human health and production method thereof

Method used

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  • Yin-nourishing and lung-moistening bamboo fungus hot pot condiment and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Suitable for people with lung-heat cough and phlegm-heat cough

[0021] The preparation of the present invention's Dictyophora nourishing yin and lung moistening hot pot seasoning is made from the following ingredients (amounts are parts by weight): 10-30 parts of Dictyophora, 10-20 parts of Chinese yam, 10-20 parts of hijiki, 10 parts of loquat -20 parts, 10-20 parts of coltsfoot flower, 10-20 parts of melon, 10-30 parts of Malantou, 10-30 parts of honeysuckle, 20-40 parts of Polygonum fragrans, 10-25 parts of self-eliminating rong, 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] Example 2: It is suitable for people with cough, wheezing, chest obstruction, and chronic cough

[0023] The preferred weight ratio range for preparing the seasoning for nourishing yin and moistening lungs of the present invention is: 10-25 parts of bamboo fungus, 10-15 parts of yam, 10-15 parts of hijiki, 10-18 parts of loquat, and 10-18 parts of coltsfoot flower 10-18 parts of Trichosanthes, 10-25 parts of Malantou, 10-25 parts of honeysuckle, 20-30 parts of Shi Ke Ye, 10-20 parts of Zixiaorong, 10-25 parts of Zanthoxylum bungeanum, 10-25 parts of dried ginger 25 parts, star anise 10-25 parts, monosodium glutamate 3-6 parts, refined salt 5-8 parts.

Embodiment 3

[0024] Example 3: Suitable for people with dry throat, lung heat and thready pulse

[0025] The optimum weight ratio range for preparing the seasoning for nourishing yin and moistening the lungs of the present invention is as follows: 15 parts of bamboo fungus, 12 parts of yam, 12 parts of hijiki, 15 parts of loquat, 15 parts of coltsfoot, 15 parts of trichosanthes, and 18 parts, 15 parts of honeysuckle, 25 parts of Shi Ke Ye, 18 parts of Zixiao Rong, 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 the present invention's bamboo fungus nourishing yin and moistening lung hot pot seasoning. The main technological process is: material selection, drying, crushing, batching, quantification, packaging, and finished products. The specific operation method follows the following steps in sequence: A. Mate...

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Abstract

The invention discloses a yin-nourishing and lung-moistening bamboo fungus hot pot condiment and a production method thereof. The yin-nourishing and lung-moistening bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, Chinese yam, sargassum fusiforme, loquat, flos farfarae, trichosanthes kirilowii Maxim, Kalimeris indica, honeysuckle, Lithocarpus polystachyus leaves, water spinach, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of nourishing yin and moistening lung into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

Description

[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to a seasoning for nourishing yin and nourishing the lungs of bamboo fungus and a production method thereof. Background technique [0003] At present, there are many kinds of medicines and health care products aimed at nourishing yin and nourishing lungs 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): A23L1/221A23L1/29A23L27/10A23L33/00
CPCA23L33/00A23L27/14A23V2002/00
Inventor 王琳琳
Owner HARBIN LING CHUN WEI DAO FOOD DEV
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