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Lung-moistening cough-relieving bamboo fungus hot pot condiment and production method thereof

A technology for moistening the lungs, relieving cough, and seasoning for hot pot, which is applied in the fields of application, food preparation, food science, etc., to achieve the effects of advanced production technology, short processing lines, and definite curative effect.

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 for nourishing the lungs and relieving coughs on 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 moistening the lungs and relieving cough has solved the practical problems such as large side effects of medicines and health 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 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 and suitable for combing the human liver, effectively regulating the spleen and stomach, and beneficial to the human body. Healthy hot pot seasoning for moistening lung and relieving cough and production method thereof

Method used

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  • Lung-moistening cough-relieving bamboo fungus hot pot condiment and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: It is suitable for the crowd with consumptive cough and bronchitis

[0021] The preparation of Dictyophora moistening lung and relieving cough hot pot seasoning of the present invention is made from the following component raw materials (amounts are parts by weight), 10-30 parts of Dictyophora, 10-20 parts of wood butterfly, 10-20 parts of Chuan Fritillaria, Rhododendron leaves 10-20 parts, water chestnuts 10-20 parts, licorice 10-20 parts, sword leaf fern 10-30 parts, honeysuckle 10-30 parts, pond snake 20-40 parts, bougainvillea mushroom 10-25 parts, 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] Example 2: It is suitable for people who suffer from excessive thirst, lung heat and cough

[0023] The preferred weight ratio range for preparing the present invention's Dictyophora moistening lung and relieving cough hot pot seasoning is: 10-25 parts of Dictyophora, 10-15 parts of wood butterfly, 10-15 parts of Chuan Fritillaria, 10-18 parts of rhododendron leaves, 10-18 parts of water chestnuts 10-18 parts of licorice, 10-25 parts of phoenix fern, 10-25 parts of honeysuckle, 20-30 parts of cross snake, 10-20 parts of bougainvillea mushroom, 10-25 parts of fragrant leaves, 10-25 parts of pepper 25 parts, dried ginger 10-25 parts, star anise 10-25 parts, monosodium glutamate 3-6 parts, refined salt 5-8 parts.

Embodiment 3

[0024] Embodiment 3: It is suitable for the crowd with sore throat, sore throat and arthralgia, thready pulse

[0025] The best weight ratio range for preparing the present invention's Dictyophora moistening lung and relieving cough hot pot seasoning is: 15 parts of Dictyophora, 12 parts of Orchard, 12 parts of Fritillaria, 15 parts of Rhododendron leaves, 15 parts of water chestnuts, 15 parts of licorice, 18 parts of fern, 15 parts of honeysuckle, 25 parts of pond snake, 18 parts of bougainvillea mushroom, 18 parts of fragrant leaves, 18 parts of peppercorns, 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 bamboo fungus moistening lung and relieving cough hot pot seasoning of the present invention. The main process flow is: material selection, drying, crushing, batching, quantification, packaging, and finished products. The specif...

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Abstract

The invention discloses a lung-moistening cough-relieving bamboo fungus hot pot condiment and a production method thereof. The lung-moistening cough-relieving bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, semen oroxyli, bulbus fritillariae cirrhosae, rhododendron leaves, water chestnut, liquorice, pteris ensiformis, honeysuckle, herb of creeping waterprimrose, araceae lasia spinosa, myrcia, 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 moistening lung and relieving cough 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 invention relates to the field of food health care, in particular to a seasoning for moistening the lungs and relieving cough of bamboo fungus hot pot and a production method thereof. Background technique [0002] At present, there are many kinds of medicines and health care products for moistening the lung and relieving cough 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. Condiments also en...

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