Healthcare flavoring dried ballonflower

Abstract

The invention discloses healthcare flavoring dried ballonflower. The healthcare flavoring dried ballonflower is prepared from, by weight, 80-85 parts of dried ballonflower, 3-8 parts of herba taraxaci, 5-8 parts of cooked beef dices, 0.1-0.5 parts of fructus jujubae, 5-8 parts of semen juglandis powder, 0.5-1 part of fructus gardeniae, 0.3-0.6 part of radix angelicae sinensis, 0.1-0.3 part of fructus amomi, 0.5-1 part of cortex magnoliae officinalis, 1-2 parts of rhizoma smilacis glabrae, 0.05-0.15 part of medicated leaven, 0.25-0.5 part of folium eriobotryae, 0.05-0.1 part of bamboo fungus, 3-4 parts of salt, 1-1.5 parts of white sugar, 0.05-0.1 part of chilli powder, 0.08-0.12 part of citric acid, 0.08-0.15 part of vitamin C, 0.1-0.2 part of semen sesami nigrum, 0.1-0.15 part of ground pepper, 0.05-0.1 part of illicium verum powder, 0.03-0.08 part of essence of chicken, 1-2 part of soy sauce and 3-5 parts of blend oil. By addition of Chinese herbal medicinal materials including the herba taraxaci, the fructus jujubae, the fructus gardeniae, the radix angelicae sinensis, the fructus amomi, the cortex magnoliae officinalis, the rhizoma smilacis glabrae, the medicated leaven and the folium eriobotryae, favorable healthcare effects are achieved, efficacies of physiological equilibrium regulating, metabolism promoting, middle-warmer tonifying, Qi replenishing, nerve calming, eyesight improving, blood replenishing and nourishing, bowel relaxing, appetizing, stomach nourishing, diuresis promoting, damp clearing, cough relieving and phlegm eliminating are realized, and anticancer, anti-aging and immunity efficacies are achieved as well.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a health-care seasoning mountain jellyfish. Background technique

[0002] Shanzhai, also known as Gongcai, can be cultivated artificially and is mainly produced in Guoyang, Anhui.

[0003] Gongcai is an annual herbaceous plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value. More than 2,200 years, it is a pure natural green high-grade dehydrated vegetable. During the Qianlong period of the Qing Dynasty, it was paid tribute to the imperial court, and it was paid tribute to the imperial court year after year, so it is called "tribute dish". Because of its sound when eaten, crisp and refreshing, it is vividly called "Xiang Cai", also known as "Mountain Sting Vegetable". Containing glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., it has certain therapeutic effects on human development, anti-aging, and anti-ca...