Haw flake containing rice wine and sea cucumber and preparation method thereof

A technology for hawthorn slices and sea cucumbers, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems such as being unable to meet the growing demands of consumers, having no health-care effect, and having a single taste of hawthorn slices. , to achieve the effect of rich aroma, rich nutrition and good taste

Inactive Publication Date: 2014-09-10
安徽味多多餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the hawthorn slices sold on the market have a single taste and no health benefits, which can no longer meet the growing needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A rice wine sea cucumber and hawthorn slice is characterized in that it is made of the following raw materials in parts by weight (kg):

[0019] Hawthorn 110, honeysuckle 4, Panax notoginseng leaf 3.5, polygala 3, vitex 5, ginseng leaf 4.2, agave grass 2, sclerophyllum 2.5, bitter melon 3, citrus 3, peanut oil 2, mung bean powder 9, sea cucumber 5, rice wine 22. Tofu 20, white sugar 10, nutritional additives 8;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): Rehmannia glutinosa 2, licorice 1.5, tangerine peel 0.8, ganoderma lucidum 1.2, red wine 12, hazelnut kernel 8, honey 2, rice 24, egg liquid 4, rice vinegar 3;

[0021] The preparation method is: (1) put rehmannia glutinosa, licorice, tangerine peel, and ganoderma lucidum in red wine, seal and soak for 7-8 hours, filter and remove the residue, and get medicinal wine; Grind medicinal wine to make it homogeneous, boil the ointment over low heat, dry it and grind it in...

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PUM

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Abstract

The invention relates to a haw flake containing rice wine and sea cucumber, and a preparation method thereof. The haw flake is characterized by comprising the following raw materials in parts by weight: haw 100-110, honeysuckle 3-4, radix notoginseng leaves 3.5-4, polygala tenuifolia 2-3, chastetree fruit 4-5, ginseng leaves 3.6-4.2, ottelia alismoides 2-3, sarcopyramis bodinieri 2.5-4, bitter gourd 3-4, orange 2-3, peanut oil 1-2, mung bean powder 8-9, sea cucumber 5-6, rice wine 20-22, bean curd 18-20, white granulated sugar 10-12, and a nutritional additive 7-8. The haw flake is good in taste, and rich in fragrance and nutrition. Because the mung bean powder contains rich inorganic salt and vitamins, the addition of the mung bean powder can expel toxins and beautify skin, and moreover the addition of the bean curd can increase the content of protein in the haw flake. Addition of various Chinese herbal medicines makes the haw flake has the effects of relieving mental stress, clearing away the heat evil and expelling superficial evils, and benefiting the lung.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a hawthorn slice, in particular to a rice wine sea cucumber hawthorn slice and a preparation method thereof. Background technique [0002] Hawthorn slices are made of hawthorn as the main material, and are refined through multiple processes such as steaming, beating, molding, and drying. At present, the hawthorn tablets sold on the market have a single taste and do not have health care effects, which can no longer meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a rice wine sea cucumber and hawthorn slice and a preparation method thereof, the present invention has the characteristics of good taste, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A rice wine sea cucumber and hawthorn slice is characterized in that it is made of the following raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L19/00
CPCA23L19/09A23L33/10A23L33/15A23V2002/00A23V2200/30A23V2250/21A23V2250/2042
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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