Food seasoning for reducing hypertension, steamed or fried product containing food seasoning, and cake thereof

A technology of high blood pressure and food, which is applied in the field of food ingredients for reducing high blood pressure and its preparation, can solve problems such as blood flow blockage, vascular aging, and elevated blood pressure, and is suitable for large-scale industrial production, lowering blood pressure, and lowering high blood pressure. Effect

Pending Publication Date: 2017-09-12
曹安江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term accumulation will increase the deposits in the blood vessels, and the fat will accumulate, causing the blood vessels to become narrow and narrow, and the blood flow will not be smooth. To make the blood supply to the whole body normal, the only way to increase the blood pressure is to increase the blood flow, thereby Lead to elevated blood pressure; at the same time, the increase of deposits and fat in blood vessels leads to aging of blood vessels, which in turn increases blood pressure, which is also a common reason for hypertensive patients

Method used

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Effect test

preparation example Construction

[0034] The present invention also provides a method for preparing steamed or fried products containing the above-mentioned technical solution, comprising the following steps:

[0035] 1) mixing and stirring the functional components, auxiliary material components and salt to obtain a mixed material liquid;

[0036] 2) Steaming or frying the mixed material liquid obtained in the step 1).

[0037] In the present invention, the functional ingredients, auxiliary ingredients and salt are mixed and stirred to obtain a mixed material liquid. The preferred mixing and stirring are: stirring speed: 100-200r / min, time: 1-2min; more preferably: 130-170r / min, time: 1.3-1.7min; most preferably: 150r / min, time: 1.5min.

[0038] In the present invention, preferably, by weight percentage, the addition ratio of the food condiments, eggs and salt is 100-200:18-24:1-3, more preferably 140-160:20-22:1.5 ~2.5, most preferably 150:21:2.

[0039] In the present invention, the obtained mixed mater...

Embodiment 1

[0045] Mix 8 g of Polygonum officinale powder with a particle size of 200 mesh, 6 g of celery powder with a particle size of 100 mesh, and 7 g of Artemisia annua powder with a particle size of 150 mesh with 3 g of salt and 100 g of green eggs at 200 r / min, stir for 2 minutes to obtain a mixed material liquid, and mix the obtained The feed liquid was steamed at 120° C. for 10 minutes to obtain food seasoning.

Embodiment 2

[0047] Wash and cut Polygonum officinale, celery and Artemisia albicans respectively, bake them at 60°C for 3 hours, and crush them to 100 mesh respectively to obtain Polygonum officinale powder, celery powder and Artemisia albicans powder. Take 7g of Polygonum officinale powder, 7g of celery powder and 8g of Artemisia annua powder obtained above, 1.5g of salt and 160g of green duck eggs at 100r / min, stir for 2min to obtain a mixture liquid, and fry the obtained mixture liquid at 200°C 3min to get food condiments.

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PUM

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Abstract

The invention provides food seasoning for reducing hypertension. The food seasoning comprises functional components and ingredients, wherein the functional components comprise the following constituents in parts by weight: 6 to 8 parts of polygonum runcinatum powder, 6 to 8 parts of celery powder and 6 to 8 parts of artemisia lactiflora powder; the ingredients comprise egg white and egg yolk. The invention also provides a steamed or fried product containing the food seasoning, and a cake thereof. According to tests on eight hypertension patients, the effective rate can reach 100 percent, and the hypertension can be effectively reduced.

Description

technical field [0001] The invention relates to the technical field of functional food, in particular to a food seasoning for reducing high blood pressure and a preparation method thereof. Background technique [0002] Due to the development of the global economy and science and technology, people's living conditions have been greatly improved. At the same time, scientific and technological progress has made many foods in people's lives more or less artificially synthesized, and the fat content in food is also increasing. Long-term accumulation will increase the deposits in the blood vessels, and the fat will accumulate, causing the blood vessels to become narrow and narrow, and the blood flow will not be smooth. To make the blood supply to the whole body normal, the only way to increase the blood pressure is to increase the blood flow, thereby It leads to increased blood pressure; at the same time, the increase of deposits and fat in blood vessels leads to aging of blood ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L5/10A23L33/10
CPCA23L5/10A23L5/13A23L27/10A23L33/10A23V2002/00A23V2200/30A23V2200/326
Inventor 曹安江曹梦龙曹爱妮
Owner 曹安江
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