Edible manna lichen-containing fever-reducing and diuresis-inducing hot pot condiment and production method thereof

Abstract

The invention provides an edible manna lichen-containing fever-reducing and diuresis-inducing hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, mirabilis jalapa, rubus parvifolius, folium mahoniae, desmodium caudatum, hypericum japonicum, boxthorn fruit, clove, myrcia, pepper, rhizoma zingiberis, cinnamon, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the functions of fever reducing and diuresis inducing, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.

Description

Technical field:

[0001] The invention relates to the field of food health care, in particular to a heat-clearing and diuretic chafing dish condiment and a production method thereof. Background technique

[0002] At present, there are many kinds of medicines and health care products aimed at clearing away heat and diuresis in the market, but most of the products have complex ingredients and large side effects. 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 are the main raw materials. Although they are delicious, animal meat and oil contain too many calories, which 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 for a long time Also can endanger healthy, t...

Examples

Embodiment 1

[0020] Embodiment 1: It is suitable for people with cold, fever and sore throat

[0021] The preparation of the hot pot condiment for clearing away heat and diuresis of the present invention is made from the following components (amounts are parts by weight): 10-30 parts of Shieru, 10-20 parts of Mirabilis, 10-20 parts of Mao berry, and ten great merit leaves 10-20 parts, 10-20 parts Sanbaling, 10-20 parts Tianjihuang, 10-30 parts medlar, 20-30 parts clove, 10-30 parts fragrant leaves, 10-30 parts pepper, 10 dried ginger -30 parts, 10-30 parts of cinnamon, 10-30 parts of star anise, 3-8 parts of monosodium glutamate, 5-10 parts of refined salt.

Embodiment 2

[0022] Embodiment 2: suitable for people with nephritis edema and urinary tract infection

[0023] The preferred weight ratio range for preparing the heat-clearing and diuretic chaffy dish seasoning of Shifu of the present invention is: 10-25 parts of Shifu, 10-15 parts of Mirabilis, 10-15 parts of Maoberry, 10-18 parts of ten great merit leaves, and 10 parts of Sanbaling. -18 parts, Tianjihuang 10-18 parts, wolfberry 10-25 parts, cloves 20-25 parts, fragrant leaves 10-25 parts, pepper 10-25 parts, dried ginger 10-25 parts, cinnamon 10-25 parts , star anise 10-25 parts, monosodium glutamate 3-6 parts, refined salt 5-8 parts.

Embodiment 3

[0024] Embodiment 3: suitable for dizziness, tinnitus, backache and weak legs, upset crowd

[0025] The optimum weight ratio range for preparing the heat-clearing and diuretic chafing dish seasoning of the present invention is: 15 parts of Shi Er, 12 parts of Mirabilis, 12 parts of Mao Berry, 15 parts of Shigonggong leaves, 15 parts of Sanbaling, and 15 parts of Tianjihuang , 18 parts of medlar, 22 parts of clove, 18 parts of bay leaf, 18 parts of pepper, 18 parts of dried ginger, 18 parts of cinnamon, 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 for the heat-clearing and diuretic chafing dish seasoning of Shi Er, the main technological process is: material selection, drying, pulverization, batching, quantification, packaging, finished product, and the specific operation method follows the following steps successively: A, Mater...

Technical field:

[0001] The invention relates to the field of food health care, in particular to a heat-clearing and diuretic chafing dish condiment and a production method thereof. Background technique

[0002] At present, there are many kinds of medicines and health care products aimed at clearing away heat and diuresis in the market, but most of the products have complex ingredients and large side effects. 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 are the main raw materials. Although they are delicious, animal meat and oil contain too many calories, which 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 for a long time Also can endanger healthy, t...

Examples

Embodiment 1

[0020] Embodiment 1: It is suitable for people with cold, fever and sore throat

[0021] The preparation of the hot pot condiment for clearing away heat and diuresis of the present invention is made from the following components (amounts are parts by weight): 10-30 parts of Shieru, 10-20 parts of Mirabilis, 10-20 parts of Mao berry, and ten great merit leaves 10-20 parts, 10-20 parts Sanbaling, 10-20 parts Tianjihuang, 10-30 parts medlar, 20-30 parts clove, 10-30 parts fragrant leaves, 10-30 parts pepper, 10 dried ginger -30 parts, 10-30 parts of cinnamon, 10-30 parts of star anise, 3-8 parts of monosodium glutamate, 5-10 parts of refined salt.

Embodiment 2

[0022] Embodiment 2: suitable for people with nephritis edema and urinary tract infection

[0023] The preferred weight ratio range for preparing the heat-clearing and diuretic chaffy dish seasoning of Shifu of the present invention is: 10-25 parts of Shifu, 10-15 parts of Mirabilis, 10-15 parts of Maoberry, 10-18 parts of ten great merit leaves, and 10 parts of Sanbaling. -18 parts, Tianjihuang 10-18 parts, wolfberry 10-25 parts, cloves 20-25 parts, fragrant leaves 10-25 parts, pepper 10-25 parts, dried ginger 10-25 parts, cinnamon 10-25 parts , star anise 10-25 parts, monosodium glutamate 3-6 parts, refined salt 5-8 parts.

Embodiment 3

[0024] Embodiment 3: suitable for dizziness, tinnitus, backache and weak legs, upset crowd

[0025] The optimum weight ratio range for preparing the heat-clearing and diuretic chafing dish seasoning of the present invention is: 15 parts of Shi Er, 12 parts of Mirabilis, 12 parts of Mao Berry, 15 parts of Shigonggong leaves, 15 parts of Sanbaling, and 15 parts of Tianjihuang , 18 parts of medlar, 22 parts of clove, 18 parts of bay leaf, 18 parts of pepper, 18 parts of dried ginger, 18 parts of cinnamon, 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 for the heat-clearing and diuretic chafing dish seasoning of Shi Er, the main technological process is: material selection, drying, pulverization, batching, quantification, packaging, finished product, and the specific operation method follows the following steps successively: A, Mater...

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