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Heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and production method thereof

A technology for clearing heat and removing dampness, and hot pot seasoning, which is applied in application, food preparation, food science and other directions to achieve the effects of exact curative effect, convenient storage and delicious taste.

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 clearing away heat and dampness 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. There is a threat to human health. The hot pot condiment with the function of clearing away heat and dampness 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. 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 liver, stomach and spleen functions of the human body. Long-term consumption of such condiments will also endanger health. Therefore, there is a lack of non-toxic and side effects in the market. It is pure natural and suitable for human body. Hot pot seasoning for clearing away heat and promoting dampness for human health and production method thereof

Method used

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  • Heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and production method thereof

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Effect test

Embodiment 1

[0020] Embodiment 1: It is suitable for the crowd with damp-heat diarrhea, febrile disease and fever

[0021] The preparation of the present invention's Dictyophora clearing away heat and promoting dampness hot pot seasoning is made from the following ingredients (amounts are in parts by weight): 10-30 parts of Dictyophora, 10-20 parts of Zixiao Rong, 10-20 parts of Shi Ke Ye , 10-20 parts of golden silk grass, 10-20 parts of dragon boat flower root, 10-20 parts of licorice, 10-30 parts of ginseng, 10-30 parts of honeysuckle, 10-30 parts of medlar, 10-15 parts of coix seed, astragalus 20-30 parts, 20-30 parts of cloves, 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: It is suitable for the crowds who suffer from pyretic toxic blood dysentery, cough due to lung heat, liver fire and conjunctival congestion

[0023] The preferred weight ratio range for preparing the heat-clearing and damp-reducing chafing dish seasoning of Dictyophora of the present invention is: 10-25 parts of Dictyophora, 10-15 parts of Zixiaorong, 10-15 parts of Ke Ye, 10-18 parts of Golden Grass, 10-18 parts of dragon boat root, 10-18 parts of licorice, 10-25 parts of ginseng, 10-25 parts of honeysuckle, 10-25 parts of medlar, 10-13 parts of coix seed, 20-25 parts of astragalus, 20-25 parts of clove 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 heat-clearing and damp-reducing chafing dish seasoning of the present invention is: 15 parts of Dictyophora, 12 parts of Zixiaorong, 12 parts of Ke Ye, 15 parts of Golden Silk Grass, 15 parts of Dragon Boat Flower Root, licorice 15 parts, 18 parts of ginseng, 15 parts of honeysuckle, 18 parts of medlar, 12 parts of coix seed, 22 parts of astragalus, 22 parts of clove, 18 parts of pepper, 18 parts of dried ginger, 18 parts of cinnamon, 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 Dictyophora clearing away heat and dampness promoting hot pot seasoning. The main technological process is: material selection, drying, crushing, batching, quantification, packaging, and finished product. T...

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Abstract

The invention discloses a heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and a production method thereof. The heat-clearing and diuresis-promoting bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, water spinach, Lithocarpus polystachyus leaves, rough melic herb, Chinese ixora flower roots, liquorice, ginseng, honeysuckle, the fruit of Chinese wolfberry, semen coicis, astragalus membranaceus, clove, 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 clearing heat and promoting diuresis 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

Technical field: [0001] The present invention involves the field of food health care, and specifically involves a kind of bamboo cricket clearing heat and damp hot pot seasoning and its production methods. Background technique [0002] At present, there are many varieties of medicines and health products on the market, but most of the product components and large side effects. Some medicines even destroy the balance of the human body and threatened human health.Different degrees solve the practical problems such as the side effects of drugs and health products, threatening human health and other practical problems. Because of the convenience and delicious taste of hot pot condiments, the existing hot pot condiments are mostly animal plant meat and oil, and oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, oil, and oil.Dried vegetables, spicy food additives, etc. are the main raw materials. Although delicious, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/29A23L27/14A23L33/00
CPCA23L33/00A23L27/14A23V2002/00
Inventor 王琳琳
Owner HARBIN LING CHUN WEI DAO FOOD DEV
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