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Compound seasoning for reducing fat and soothing liver and its preparation method

A compound seasoning and liver-soothing technology, which is applied in food preparation, food ingredients containing natural extracts, and the function of food ingredients, etc., can solve the problems of single taste, human health hazards, single products, etc., and achieve rich nutrition and delicious taste , strong fragrance effect

Inactive Publication Date: 2015-07-29
ANHUI ZHENGWEIQI SEASONING FOOD LIMITED
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As the demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by adding condiments, but most of the existing condiments use many chemical raw materials, which will cause great harm to human health. Adding a lot of chemical raw materials makes it difficult to produce a better taste, which is difficult to meet people's needs in terms of health and taste. At present, most of the additives that do not contain chemical raw materials on the market have a single product and a single taste, although they have achieved health requirements. , but it cannot meet people's requirements for the taste of dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A fat-reducing and liver-reducing compound seasoning and its preparation method, comprising 10 parts of shepherd's purse flower, 5 parts of tea tree root, 3 parts of wax gourd skin, 2 parts of water chestnut, 5 parts of cherry, 4 parts of lotus root powder, 3 parts of salvia miltiorrhiza, 2 parts of turmeric, 5 parts old, 2 parts bitter melon, 12 parts red wine, 2 parts ecliptas, 2 parts carrots, 2 parts tripe, 2 parts castor seeds, 2 parts corn silk, 15 parts watermelon sauce, 2 parts gynostemma, cicada pupae 2 parts, 3 parts of ginkgo leaves, 2 parts of mung bean leaves, 3 parts of longan meat, 12 parts of beer, 1 part of persimmon stalk, 10 parts of modified corn starch, 5 parts of fried japonica rice and appropriate amount of rice swill.

[0016] Its preparation method is:

[0017] 1) Soak shepherd's purse flowers, tripe, water chestnuts, bitter melon and carrots in rice swill for 3-6 hours, remove and rinse, drain and cut into minced vegetables, mix the minced vege...

Embodiment 2

[0022] A compound seasoning for reducing fat and soothing the liver and its preparation method, comprising 12kg of shepherd's purse flower, 6kg of tea tree root, 4kg of wax gourd skin, 3kg of water chestnut, 6kg of cherry, 5kg of lotus root powder, 4kg of salvia miltiorrhiza, 3kg of turmeric, 6kg of capillary, 3kg of bitter gourd, and red wine 15kg, Eclipta 3kg, Carrot 3kg, Tripe 3kg, Castor Bean Seed 3kg, Corn Silk 3kg, Watermelon Sauce 20kg, Gynostemma 3kg, Cicada Pupa 3kg, Ginkgo Leaf 4kg, Mung Bean Leaf 3kg, Longan Meat 4kg, Beer 15kg, Persimmon 2kg of stalks, 12kg of modified cornstarch, 6kg of fried japonica rice and appropriate amount of rice swill.

[0023] Its preparation method is:

[0024] 1) Soak shepherd's purse flowers, tripe, water chestnuts, bitter melon and carrots in rice swill for 3-6 hours, remove and rinse, drain and cut into minced vegetables, mix the minced vegetables with castor seeds and Mix the fried japonica rice into the watermelon sauce, then put ...

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PUM

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Abstract

The invention discloses composite fat-reducing and liver-soothing seasoner, and relates to the technical field of seasoning food. The composite fat-reducing and liver-soothing seasoner consists of 8-12 parts of capsella bursapastoris medic, 4-6 parts of tea tree roots, 2-4 parts of exocarpium benincasae, 1-3 parts of chufa, 4-6 parts of cherries, 3-5 parts of lotus root starch, 2-4 parts of salvia miltiorrhiza, 1-3 parts of radix curcumae, 4-6 parts of virgate wormwood herb, 1-3 parts of bitter gourd, 10-15 parts of claret, 1-3 parts of eclipta alba, 1-3 parts of carrots, 1-3 parts of tripe, 1-3 parts of semen ricini, 1-3 parts of corn stigma, 10-20 parts of watermelon jam, 1-3 parts of gynostemma pentaphylla, 1-3 parts of cicada pupa, 2-4 parts of ginkgo leaves, 1-3 parts of mung bean leaves, 2-4 parts of longan pulps, 10-15 parts of beer, 1-2 parts of persimmon calyx, 8-12 parts of modified corn starch, 4-6 parts of fried polished round-grained rice and a proper amount of rice washed water. The fat-reducing and liver-soothing seasoner is rich in nutrition, tastes delicious and smells mellow; all the raw materials are selected from pure natural plant essence, and no chemical engineering raw material is added; the components such as watermelon jam, capsella bursapastoris medic, bitter gourd and the tea tree roots are adopted, so that the seasoner has a pharmacologic action, and can reduce the fat, resolve the turbidity and clear away heat and toxin, is suitable for being used as seasonings for soups and dishes, and also can be directly made for drink.

Description

technical field [0001] The invention relates to the technical field of seasoning foods, in particular to a compound seasoning for reducing fat and soothing the liver and a preparation method thereof. Background technique [0002] As the demand for dishes is getting higher and higher, most of the changes to the taste of dishes are realized by adding condiments, but most of the existing condiments use many chemical raw materials, which will cause great harm to human health. Adding a lot of chemical raw materials makes it difficult to produce a better taste, which is difficult to meet people's needs in terms of health and taste. At present, most of the additives that do not contain chemical raw materials on the market have a single product and a single taste, although they have achieved health requirements. , but it cannot satisfy people's requirements for the taste of dishes. Contents of the invention [0003] The technical problem to be solved by the present invention is t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/222A23L1/221A23L1/30A23L27/00A23L27/10A23L27/12
CPCA23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/30A23V2200/3262A23V2200/332A23V2250/21
Inventor 王静
Owner ANHUI ZHENGWEIQI SEASONING FOOD LIMITED