Edible spice

A technology of edible spices and raw materials, applied in the fields of application, food science, food ingredients, etc., can solve problems such as single efficacy, and achieve the effect of delicious taste and elimination of greasy taste.

Inactive Publication Date: 2017-04-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented inventive product contains some valuable compounds found naturally occurring overall, including an extract called Xanthoside oil (XO) produced through extraction processes involving different types of plants like Ajacardia conifera Linn.) Bamba catheteris root, Boea lancasters, Grasshopper Huskiean Flower, Tartarines, Spirits Experimental Group 1-41, Sorghum Moss, Codonopsis Pilosa Mistreatum Seedling, Paulliae Silver Tree Root Extract, Yellow Leaf Essence Black Liquid Natural Distillates, Grains Sugars, Tobacco Valve Soft Gums, Solvent Coatings Techniques, Humans Consumption Previous Art describes methods for making edibles containing this unique combination of active principles without causing negative side sensations.

Problems solved by technology

This patents describes how we nowadays there exist numerous types of vegetable or other organic products made from plant material like turmeric oil (a type of herbs) which has been found beneficial both healthy and unhealthful by eaters due to its medicinal properties such as antiinflammation effects. These plants contain several compounds known collectively as chlorophyll glycerol ester soluble carboxylate beta glucoside monooxygensin).

Method used

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Embodiment 1

[0029] Edible spices provided by the invention are prepared according to the following formula and method:

[0030] An edible spice, made from the following raw materials in parts by weight: 8 parts of sand ginger, 3 parts of green onion, 4 parts of fragrant leaves, 4 parts of Chinese prickly ash, 4 parts of tangerine peel, 8 parts of Zhimu, 4 parts of dandelion, 3 parts of raw licorice, 5 parts of bamboo heart, 5 parts of sorghum seven, 4 parts of ground shoot melon and 3 parts of kudzu mushroom.

[0031] The preparation method of edible spices is as follows:

[0032] (1) According to parts by weight, first take sand ginger, green onion, fragrant leaves, Chinese prickly ash, tangerine peel, anemarrhena, dandelion, raw licorice, bamboo heart, sorghum seven, ground shoot melon and kudzu mushroom, and then wash the above raw materials respectively , and then dried and crushed respectively to obtain sand ginger powder, green onion powder, fragrant leaf powder, pepper powder, tan...

Embodiment 2

[0035] Edible spices provided by the invention are prepared according to the following formula and method:

[0036] An edible spice, made from the following raw materials in parts by weight: 10 parts of sand ginger, 5 parts of green onion, 6 parts of fragrant leaves, 6 parts of Chinese prickly ash, 6 parts of tangerine peel, 10 parts of Zhimu, 6 parts of dandelion, 5 parts of raw licorice, 8 parts of bamboo heart, 8 parts of sorghum seven, 6 parts of ground shoot melon and 5 parts of kudzu mushroom.

[0037] The preparation method of edible spices is as follows:

[0038] (1) According to parts by weight, first take sand ginger, green onion, fragrant leaves, Chinese prickly ash, tangerine peel, anemarrhena, dandelion, raw licorice, bamboo heart, sorghum seven, ground shoot melon and kudzu mushroom, and then wash the above raw materials respectively , and then dried and crushed respectively to obtain sand ginger powder, green onion powder, fragrant leaf powder, pepper powder, t...

Embodiment 3

[0041] Edible spices provided by the invention are prepared according to the following formula and method:

[0042] An edible spice, made from the following raw materials in parts by weight: 12 parts of sand ginger, 7 parts of spring onion, 8 parts of fragrant leaves, 8 parts of Chinese prickly ash, 8 parts of tangerine peel, 12 parts of Zhimu, 8 parts of dandelion, 7 parts of raw licorice, 10 parts of bamboo heart, 10 parts of sorghum seven, 8 parts of ground shoot melon and 7 parts of kudzu mushroom.

[0043]The preparation method of food flavoring is as follows:

[0044] (1) According to parts by weight, first take sand ginger, green onion, fragrant leaves, Chinese prickly ash, tangerine peel, anemarrhena, dandelion, raw licorice, bamboo heart, sorghum seven, ground shoot melon and kudzu mushroom, and then wash the above raw materials respectively , and then dried and crushed respectively to obtain sand ginger powder, green onion powder, fragrant leaf powder, pepper powder...

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Abstract

The invention belongs to the technical field of food, and in particular, relates to an edible spice prepared from the following raw materials in parts by weight: 8-12 parts of kaempferia galanga l, 3-7 parts of scallion, 4-8 parts of bay leaves, 4-8 parts of Chinese prickly ash, 4-8 parts of dried tangerine or orange peel, 8-12 parts of rhizoma anemarrhenae, 4-8 parts of dandelion, 3-7 parts of raw liquorice, 5-10 parts of henon bamboo juvenile leaf, 5-10 parts of sorghum propinquum, 4-8 parts of cynanchum thesioides, and 3-7 parts of Japanese balanophora herb. The edible spice tastes delicious, also solves the internal-heat getting problem caused by the edible spice and the greasy feeling problem due to long-term eating of the edible spice, and has great promotion value.

Description

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Claims

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Application Information

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Owner GUANGXI UNIV
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