Health-care noodle dressing sauce and preparation method thereof

A technology of topping sauce and health care, which is applied in the direction of medical formula, food ion exchange membrane method, medical preparations containing active ingredients, etc. It can solve the problems that only focus on quality and flavor, and cannot meet people's health care needs.

Inactive Publication Date: 2018-05-25
柳州飞升鹏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet along with the improvement of life and people's continuous improvement to the requirement of the health-care function of f

Method used

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  • Health-care noodle dressing sauce and preparation method thereof
  • Health-care noodle dressing sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1:

[0038] A health-care noodle sauce, comprising 70% base material and 30% health-care additives; the base material in weight percentage includes: millet pepper 5%, celery 5%, soybean paste 6.8%, soy sauce 5%, shiitake mushroom 8%, fragrant Green onion 10%, olive oil 10%, turmeric 10%, tomato salt 5%, citric acid 0.2%, tomato 35%; the health additives include: Catharanthus roseus extract 10%, Acanthopanax senticosus extract 10%, Moringa Seed extract 8%, Rhizoma Coptidis extract 15%, Chuanwu extract 5%, Fructus sibiricum extract 10%, Rhizoma vulgare extract 10%, Serratia vulgaris extract 10%, Ophiopogon japonicus extract 12%, Baizhu extract 10%.

[0039] The method for preparing health-care noodle sauce as described above specifically includes the following steps:

[0040] (1) Preparation of health additives:

[0041] a. After washing the Catharanthus roseus, it is superfinely pulverized, sieved and then added with 70% (v / v) ethanol solution of 2 times the weight of ...

Example Embodiment

[0053] Example 2:

[0054] A health-care topping sauce, comprising 85% of base material and 15% of health-care additives; the base material includes according to weight percentage:

[0055] Millet pepper 1%, celery 1%, soybean paste 10%, soy sauce 9.5%, shiitake mushroom 15%, chives 15%, olive oil 10%, turmeric 15%, tomato salt 8%, citric acid 0.5%, tomato 15%;

[0056] The health-care additives include: Catharanthus roseus extract 18%, Acanthopanax senticosus extract 20%, Moringa seed extract 15%, Coptis chinensis extract 8%, Chuanwu extract 10%, Thunbergia serrata extract 5%, and Arugula extract 5%, Atractylodes lanceolata extract 4%, Ophiopogon japonicus extract 5%, Atractylodes macrocephala extract 10%.

[0057] The method for preparing health-care noodle sauce as described above specifically includes the following steps:

[0058] (1) Preparation of health additives:

[0059] a. After washing the Catharanthus roseus, it is superfinely pulverized, sieved, and 3 times the weight of th...

Example Embodiment

[0071] Example 3:

[0072] A health-care noodle sauce, comprising 80% base material and 20% health-care additive; the base material includes 3% millet pepper, 3% celery, 5% soybean paste, 12% soy sauce, 12% shiitake mushroom, and fragrant Green onion 12%, olive oil 12%, turmeric 11%, tomato salt 6%, citric acid 0.3%, tomato 23.7%; the health additives include: Catharanthus roseus extract 14%, Acanthopanax senticosus extract 15%, Moringa Seed extract 11%, Rhizoma Coptidis extract 12%, Chuanwu extract 7%, Fructus sibiricum extract 6%, Rhizoma vulgare extract 8%, S. chinensis extract 8%, Ophiopogon japonicus extract 10%, Atractylodes macrocephala 9%.

[0073] The method for preparing health-care noodle sauce as described above specifically includes the following steps:

[0074] (1) Preparation of health additives:

[0075] a. After washing the Catharanthus roseus, it is superfinely pulverized, sieved and then added with 75% (v / v) ethanol solution of 2 times the weight of the raw materi...

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Abstract

The present invention belongs to the technical field of food and particularly relates to health-care noodle dressing sauce and a preparation method thereof. The health-care noodle dressing sauce comprises 70-85% of a basic material and 15-30% of a health-care additive. The basic material comprises capsicum frutescens, celery, soybean paste, soy sauce, shii-take, shallots, olive oil, yellow ginger,edible salt, citric acid and tomatoes. The health-care additive comprises 10-18% of a madagascar periwinkle herb extract, 10-20% of an acanthopanax root extract, 8-15% of a moringa seed extract, 8-15% of a rhizoma coptidis extract, 5-10% of a radix aconiti extract, 5-10% of a herba polygoni avicularis extract, 5-10% of a uniflower swisscentaury root extract, 3-10% of a rhizoma dioscoreae septemlobae extract, 5-12% of a dwarf lilyturf tuber extract and 5-10% of a bighead atractylodes rhizome extract. The health-care noodle dressing sauce is rich in amino acids and also increased in content oftrace elements, has health-preserving effects on helping lower blood glucose, and is safe, reliable, and free of toxic or side effects.

Description

【Technical field】 [0001] The invention belongs to the technical field of food, and in particular relates to a health-care noodle sauce and a preparation method thereof. 【Background technique】 [0002] Noodle sauce is a traditional Chinese condiment with a long history of production. It is a salty condiment. It is made of protein and starchy raw materials through microbial fermentation. Soy sauce is rich in nutrients and contains soluble protein. , peptides, amino acids and other inorganic salts, and the color of soy sauce is reddish brown, with a unique sauce aroma and delicious taste, which helps to promote appetite and is deeply loved by the people. At present, in order to improve the quality and flavor of soy sauce, a large number of various special flavor soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. Yet along with the improvement of life and people's con...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/105A23L33/10A61K36/8968A61P3/10
CPCA23L27/60A23L33/10A23L33/105A23V2002/00A61K36/185A61K36/24A61K36/254A61K36/28A61K36/284A61K36/704A61K36/714A61K36/718A61K36/8945A61K36/8968A61K2236/331A61K2236/333A61K2236/37A61K2236/39A61K2236/53A61K2236/55A23V2200/14A23V2200/15A23V2200/328A23V2250/032A23V2250/21A23V2300/10A23V2300/12A23V2300/14A23V2300/34A23V2300/48A23V2300/50A61K2300/00
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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