Androsace umbellata heat-clearing body-detoxifying seafood stock and manufacturing method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of heat-clearing and detoxifying and ordering plum, which is applied in food preparation, application, food science, etc., can solve the problems of inability to effectively regulate the body, increase the taste of seafood food, and fail to meet market demand, so as to strengthen the effect of heat-clearing and detoxifying , Increase the absorption capacity of the human body, and the effect of strong seafood taste
Inactive Publication Date: 2016-07-06
HARBIN SHENGYI BIOLOGICAL SCI & TECH DEV
View PDF0 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups, and there are also a small number of products with a small amount of fruits and vegetables ( For example: jujube, longan, etc.) to increase the effect of nourishing the body and Qi of the soup, but it cannot really play an effective conditioning effect on the body
Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full and increase the taste of seafood food. Seafood-flavored soup stock that enhances food tonic effect
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0016] A hot-drying and detoxifying seafood soup made of diandimei is characterized in that it is made of the following main raw materials in parts by weight: 20-40 parts of diandimei, 10-25 parts of stone fungus, 5-20 parts of Tianqi, 5-18 parts of licorice, 5-10 parts of Nansha ginseng, 5-12 parts of Luo Han Guo, 5-10 parts of frankincense, 10-15 parts of chrysanthemum, 10-25 parts of crab meat, 10-25 parts of shrimp powder, 5-15 parts of bonito parts, tapioca starch 5-20 parts, umami agent 1-5 parts.
[0017] The preferred parts by weight of the main raw materials are: 30 parts of Diandimei, 13 parts of Shifu, 12 parts of Tianqi, 10 parts of licorice, 8 parts of Nansha ginseng, 9 parts of Luo Han Guo, 7 parts of frankincense, 11 parts of chrysanthemum, and sliced crab meat 20 parts, 20 parts of shrimp powder, 10 parts of bonito, 10 parts of tapioca starch, 3 parts of umami agent.
[0018] The umami agent is one or more of fish sauce, oyster sauce and mushroom essen...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses an androsace umbellata heat-clearing body-detoxifying seafood stock. The stock is characterized by being manufactured from the following raw materials, by weight part, 20-40 parts of androsace umbellate, 10-25 parts of umbilicaria esculenta, 5-20 parts of radix notoginseng, 5-18 parts of licorice roots, 5-10 parts of adenophora roots, 5-12 parts of grosvenor momordica fruits, 5-10 parts of frankincense, 10-15 parts of chrysanthemum flowers, 10-25 parts of sliced crab meat, 10-25 parts of shrimp meal, 5-15 parts of dried cod, 5-20 parts of cassava starch, and 1-5 parts of a flavor enhancer, wherein the flavor enhancer is one or more of fish sauce, oyster cocktail, and lenthionine. The stock is manufactured through the following steps: A, cleaning, drying, and pulverizing traditional Chinese medicine components in the main raw materials, performing removal of impurities, and mixing the obtained materials with other materials without the flavor enhancer according to the ratio above; B, putting the mixed materials in a sterile room, and performing secondary degerming through illumination with ultraviolet ray; and C, adding the flavor enhancer into the degermed materials according to the ratio, and performing vacuum-pumping for plastic package. The stock has the efficacy of clearing heat and detoxifying the body, and the manufacturing method is simple and clean.
Description
technical field [0001] The invention relates to the field of food health care, in particular to a seafood soup made of diandi plum for clearing away heat and detoxifying. Background technique [0002] At present, most edible soups on the market are mainly seasonings, which can only increase or improve the taste of soups. There are also a small number of products with a small amount of fruits and vegetables (for example: jujube, longan, etc.) to add some supplements to the soup. It has the function of replenishing qi, but it cannot really play an effective role in regulating the body. Most of the seafood-flavored soups on the market use simple seafood products as flavoring agents to add a little seafood flavor, which cannot meet the market demand. It cannot make the seafood taste full, increase the taste of seafood food, and seldom add Chinese medicine A seafood-flavored soup stock that enhances the tonic effect. Therefore, there is a great need in the market for a seafood ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.