Fruity ginger sauce capable of losing weight and whitening skins and preparation method of fruity ginger sauce

A technology of flavored ginger sauce and ginkgo, which is applied in the field of slimming and whitening fruity ginger sauce and its preparation, can solve the problems of affecting market demand, limiting nutritional and health care value, single ingredients, etc., and achieves the effect of rich nutrition, reasonable formula and simple operation

Inactive Publication Date: 2015-11-04
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginger is cultivated in most parts of our country. It is generally eaten by pickling or used as a food condiment. The ingredients are single, which limits its nutritional and health value and affects market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A fruity ginger sauce for slimming and whitening, made from the following raw materials in parts by weight (jin):

[0023] Galangal 44, soybean paste 34, nutritional additives 4, plums 5, shredded lean meat 3, cactus 14, watermelon 3, pomegranate juice 7, raisins 3, water chestnut 16, snail meat 2.4, lily wine 2, cinnamon 2.8, roselle 0.4, Tongmilicao 1.3, Banzhilian 2.2, Eclipta 1.6, Maojian 1;

[0024] The nutritional additive is made from the following raw materials in parts by weight:

[0025] Orange core 2.6, wolfberry 1.1, poria cocos 1.5, divine comedy 2, pig skin 25, rose petals 8, sugar residue 4, cashew nuts 8, cinnamon bark 2, bay leaf 2, chopped green onion and ginger;

[0026] The preparation method is as follows: (1) Extract the orange core, wolfberry, Poria cocos and Divine Comedy with 9 times the amount of water, concentrate, filter to obtain the Chinese medicine juice, and spray dry to obtain the Chinese medicine powder; wash the pigskin to remove impu...

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PUM

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Abstract

The invention discloses fruity ginger sauce capable of losing weight and whitening skins. The fruity ginger sauce is prepared from the following raw materials in parts by weight: 40-44 parts of galangal, 30-34 parts of soybean sauce, 4-6 parts of a nutrient additive, 4-5 parts of plum, 2-3 parts of thin shredded meat, 13-14 parts of cactuses, 2-3 parts of watermelons, 5-7 parts of grenadine juice, 2-3 parts of grapes, 13-16 parts of water chestnuts, 2.4-3 parts of river snail meat, 1-2 parts of lily wine, 1-2.8 parts of cinnamon, 0.4-1 part of roselle, 0.6-1.3 parts of euphorbia hypericifolia, 1-2.2 parts of herba scutellariae barbatae, 1.6-2 parts of ecliptae herba and 1-2 parts of a Maojian tea. The method disclosed by the invention is simple to operate, the formula is reasonable, and the raw material sources are broad. The fruity ginger sauce disclosed by the invention has the efficacies of nourishing yin, invigorating yang, promoting qi circulation to alleviate middle energizer, losing weight and whitening skins.

Description

technical field [0001] The invention relates to a health-care sauce, in particular to a slimming, whitening and fruity ginger sauce and a preparation method thereof. Background technique [0002] Ginger is cultivated in most areas of our country. It is generally eaten by pickling or used as a food seasoning. The single ingredient limits its nutritional and health value and affects market demand. Therefore, the production and development of ginger by-products is a general trend to meet market demand. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a slimming, whitening and fruity ginger paste and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A slimming and whitening fruity ginger paste is made from the following raw materials in parts by weight: [0006] Galangal 40-44, soybean paste 30-34, nutritional additives 4-6, plums 4-5, lean p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/064A23L1/068A23L1/20A23L1/214A23L1/30A23L11/50A23L19/10A23L21/12A23L21/15A23L27/60
CPCA23V2002/00A61K36/00A23V2200/30A23V2200/318A23V2200/332A23V2250/21
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD
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