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Qi-tonifying and yin-nourishing bamboo fungus hot pot condiment and production method thereof

A technology for hot pot seasoning and bamboo fungus, which is applied in the field of bamboo fungus tonifying qi and nourishing yin hot pot seasoning and its production field, and achieves the effects of easy absorption, exact curative effect 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 qi and nourishing yin 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, and the hot pot condiments with the function of nourishing qi and nourishing yin have solved the practical problems such as large side effects of medicines and health care products and threatening human health to varying degrees. 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 functions of the liver, stomach and spleen of the human body. People's long-term consumption of this type of condiment will also endanger their health. Therefore, there is a lack of a non-toxic side effect in the market. Invigorating qi and nourishing yin hot pot seasoning and production method thereof

Method used

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  • Qi-tonifying and yin-nourishing bamboo fungus hot pot condiment and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: It is suitable for people with epigastric discomfort, dry cough due to lung heat, and dry mouth and throat

[0021] The preparation of the present invention's Dictyophora invigorating qi and nourishing yin hot pot seasoning is made from the following ingredients (amounts are parts by weight): 10-30 parts of Dictyophora radix, 10-20 parts of Radix Ginseng, 10-20 parts of Mushizi, black soybean 10-20 parts, cloth dregs leaves 10-20 parts, Striga 10-20 parts, sword bean 10-30 parts, angelica 20-40 parts, Eucommia 10-25 parts, medlar 10-30 parts, bay leaves 10 parts -30 parts, 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 people with fatigue, insomnia, dreaminess, irritability and shortness of breath

[0023] The preferred weight ratio range for preparing the seasoning for the hot pot of Dictyophora invigorating Qi and Yin of the present invention is: 10-25 parts of Dictyophora, 10-15 parts of Adenophora radix, 10-15 parts of mulberry seeds, 10-18 parts of black beans, and 10 parts of cloth residue leaves. -18 parts, 10-18 parts of striga, 10-25 parts of sword bean, 20-30 parts of angelica, 10-20 parts of Eucommia, 10-25 parts of medlar, 10-25 parts of fragrant leaves, 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: suitable for people with night sweats and thready pulse

[0025] The optimum weight ratio range for preparing the seasoning for the hot pot of Dictyophora invigorating Qi and Yin of the present invention is: 15 parts of Dictyophora, 12 parts of Radix Ginseng, 12 parts of Chushizi, 15 parts of black beans, 15 parts of cloth dregs leaves, and 15 parts of Striga , 18 parts of sword bean, 25 parts of angelica, 18 parts of Eucommia, 18 parts of medlar, 18 parts of fragrant leaves, 18 parts of pepper, 18 parts of dried ginger, 15 parts of star anise, 5 parts of monosodium glutamate, and 6 parts of refined salt.

[0026] The above-mentioned components are prepared into the production method of the present invention's Dictyophora invigorating qi and nourishing yin hot pot seasoning. The main technological process is: material selection, drying, crushing, batching, quantification, packaging, and finished products. The specific operation method follows the foll...

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Abstract

The invention discloses a Qi-tonifying and yin-nourishing bamboo fungus hot pot condiment and a production method thereof. The Qi-tonifying and yin-nourishing bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, Adenophora stricta, fructus broussonetiae, black soya beans, leaf of paniculate microcosm, witchweed, sword beans, Chinese angelica, eucommia ulmoides, the fruit of Chinese wolfberry, 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 tonifying Qi and nourishing yin 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, and in particular to a seasoning for nourishing qi and nourishing yin hot pot of bamboo fungus and a production method thereof. Background technique [0002] At present, there are many kinds of medicines and health care products aimed at nourishing qi and nourishing yin in 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 body. Peo...

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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