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A Longevity Wheat Spread

A technology of wheat paste and longevity, which is applied to the functions of food ingredients, food science, application, etc., can solve the problems affecting the industrial development of wheat paste, unfavorable human health and long-term consumption, etc., and achieves remarkable longevity effect, fragrant smell, enzyme strong active effect

Inactive Publication Date: 2018-09-04
孔子明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing wheat paste is mainly used as pickles, as a flavoring agent for people's daily diet, and it is similar to pickled products, there are harmful substances such as nitrite, bacteria and bacteria, which is not conducive to human health and long-term consumption, so it affects wheat. The Industrialization Development of Sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The longevity wheat paste of the present invention adopts the weight parts of raw materials as follows: 50000 parts of wheat, 40 parts of ginseng, 50 parts of Codonopsis pilosula, 30 parts of astragalus, 30 parts of Acanthopanax, 50 parts of Polygonum multiflorum, 40 parts of Panax notoginseng, 2800 parts of honey, ganoderma lucidum 20 parts, 50 parts of deer antler, 30 parts of pollen, 35 parts of heterophylla, 40 parts of American ginseng, 55 parts of Atractylodes macrocephala, 1500 parts of hemp seed and 1000 parts of walnut kernel.

[0029] Can choose following method to prepare:

[0030] Step 1. Cook the wheat, cool it, put it in a cool place to ferment, then dry or dry it and remove the shell to obtain the wheat kernel, and then put the wheat kernel into a container;

[0031] Step 2: decoct ginseng, Codonopsis pilosula, Radix Astragali, Acanthopanax, Radix Polygoni Multiflori, Panax notoginseng, Ganoderma lucidum, velvet antler, pollen, heterophylla, American gins...

Embodiment 2

[0036] The longevity wheat paste of the present invention adopts the weight parts of raw materials as follows: 50000 parts of wheat, 60 parts of ginseng, 70 parts of Codonopsis pilosula, 50 parts of astragalus, 50 parts of Acanthopanax, 70 parts of Polygonum multiflorum, 65 parts of Panax notoginseng, 3300 parts of honey, 40 parts of Ganoderma lucidum 85 parts of antler, 50 parts of pollen, 60 parts of heterophylla, 60 parts of American ginseng, 80 parts of Atractylodes macrocephala, 2300 parts of hemp seed and 1500 parts of walnut kernel.

[0037] Can choose following method to prepare:

[0038] Step 1. Cook the wheat, cool it, put it in a cool place to ferment, then dry or dry it and remove the shell to obtain the wheat kernel, and then put the wheat kernel into a container;

[0039] Step 2: decoct ginseng, Codonopsis pilosula, Radix Astragali, Acanthopanax, Radix Polygoni Multiflori, Panax notoginseng, Ganoderma lucidum, velvet antler, pollen, heterophylla, American ginseng...

Embodiment 3

[0044] The longevity wheat paste of the present invention adopts raw materials in parts by weight: 50,000 parts of wheat, 45 parts of ginseng, 60 parts of Codonopsis pilosula, 45 parts of astragalus, 45 parts of Acanthopanax, 60 parts of Polygonum multiflorum, 55 parts of Panax notoginseng, 3000 parts of wild honey, ganoderma lucidum 25 parts, 60 parts of deer antler, 35 parts of pollen, 40 parts of heterophylla, 45 parts of American ginseng, 60 parts of Atractylodes macrocephala, 2000 parts of hemp seed and 1300 parts of walnut kernel.

[0045] Can choose following method to prepare:

[0046] Step 1. Cook the wheat, cool it, put it in a cool place to ferment, then dry or dry it and remove the shell to obtain the wheat kernel, and then put the wheat kernel into a container;

[0047]Step 2: decoct ginseng, Codonopsis pilosula, Radix Astragali, Acanthopanax, Radix Polygoni Multiflori, Panax notoginseng, Ganoderma lucidum, velvet antler, pollen, heterophylla, American ginseng and...

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PUM

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Abstract

The present invention discloses a longevity wheat paste, and belongs to the technical field of wheat paste. The longevity wheat paste is made from the following raw materials: wheat, ginseng, radix codonopsis, milkvetch roots, Eleutherococcus senticosus, fleece-flower roots, pseudo-ginseng, honey, glossy ganoderma, pilose antler, pollen, radix pseudostellariae, American ginseng, bighead atractylodes rhizome, fructus cannabis and English walnut seeds. The longevity wheat paste not only realizes a perfect combination of color, flavor and taste, but also has low nitrite contents and strong enzyme activity. Also, the longevity wheat paste has effects in promoting the growth of beneficial microorganisms and inhibiting the reproduction of miscellaneous bacteria. In addition, the longevity wheat paste is rich and balanced in nutrition, has health-care and longevity effects, and is suitable for long-term consumption for all ages through the integration and penetration of each component.

Description

technical field [0001] The invention relates to the field of wheat paste, more specifically, the invention relates to a long-lived wheat paste. Background technique [0002] Wheat sauce is a traditional seasoning in the vast rural areas. It has a unique flavor and is convenient to eat. It is economical and easy to store at home. However, the generally used raw materials are wheat, salt, pepper, pepper, fennel, cinnamon and grass leaves. The production method used is generally to boil the wheat, then take it out and put it in a sieve, put it in a dark place, cover it with a newspaper or something, and wait for the wheat to ferment. It is then dried and ground into powder. Add water and salt to make a paste. Let it dry in the sun. After drying for about three days, chop fresh peppers and other ingredients and put them inside to continue drying. It can be done after about 4 or 5 days in the sun. Existing wheat paste is mainly used as pickles, as a flavoring agent for peop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L7/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 孔子明
Owner 孔子明