Composite health preserving marinating material and preparation method thereof

Abstract

The invention provides a composite health-preserving marinating material and a preparation method thereof. The composite health-preserving marinating material is prepared from chrysanthemum, radix angelicae, bay leaves, pericarpium citri reticulatae, hawthorn fruits, herba elsholtziae, fructus lycii, fructus gardeniae, rhizoma kaempferiae, fructus amomi, cinnamon, fennel, clove, fructus tsaoko, anise and liquorice roots. According to the marinating material, on the basis of removing peculiar smell of marinated food, seasoning, enhancing aroma, giving special flavor to the marinated food and the like, the composition of the marinating material conforms to the principle of monarch, minister, assistant and guide of traditional Chinese medicines, the formula is reasonable, the effects of nourishing yin, moistening dryness, clearing heat, reducing internal heat, regulating qi, tonifying spleen, promoting qi circulation, helping digestion, enhancing transportation and transformation of spleen and stomach and the like can be achieved, and the marinating material can be applied to marinated products. Especially, the effects of preventing and relieving dryness-heat and excessive internal heat caused by meat products are achieved.

Description

Technical Field

[0001] The invention relates to the technical field of marinated products, and in particular to a composite health-preserving marinade and a preparation method thereof. Background Art

[0002] Stewed products are mainly meat, such as stewed beef, stewed pork, stewed mutton, stewed duck, stewed goose, etc., which are the main stewed meats in my country. There are also vegetarian stewed products such as enoki mushrooms, shiitake mushrooms, dried tofu, etc. Stewed products are generally made by stewing meat or vegetarian dishes for a certain period of time with stewing materials composed of various spices and seasonings. They can give meat or vegetarian dishes a special flavor and good taste, and are very popular.

[0003] However, stewed food, especially meat stewed food, can easily cause heat and internal heat after consumption. The reason why stewed food can easily cause heat and internal heat is that, on the one hand, some stewed food mainly uses hot spices to enhance the flavor and remove the odor; on the other hand, some meat, such as mutton, is warm in nature. Eating too much of it can cause spleen and stomach dysfunction, which increases heat in the body and makes it easy to get angry. Stewed food is popular among people, so it is necessary to develop a stewed food that can prevent and relieve heat and internal heat and is healthier. Summary of the invention

[0004] Therefore, based on the above background, the present invention proposes a composite health-preserving marinade and a preparation method thereof.

[0005] The technical solution of the present invention is:

[0006] A composite health-preserving marinade is composed of the following raw materials in parts by weight:

[0007] 40-60 parts of Angelica dahurica, 20-40 parts of chrysanthemum, 5-15 parts of bay leaves, 30-50 parts of dried tangerine peel, 20-40 parts of hawthorn, 20-40 parts of Elsholtzia, 10-30 parts of wolfberry, 10-30 parts of gardenia, 20-40 parts of kaempferia, 20-40 parts of Amomum villosum, 20-40 parts of cinnamon bark, 20-40 parts of fennel, 10-30 parts of cloves, 20-40 parts of tsaoko, 20-40 parts of star anise, and 10-30 parts of liquorice.

[0008] Further, it is composed of the following raw materials in parts by weight:

[0009] 50 parts of Angelica dahurica, 25 parts of chrysanthemum, 10 parts of bay leaves, 30 parts of dried orange peels, 25 parts of hawthorn, 35 parts of Elsholtzia, 20 parts of wolfberries, 20 parts of gardenias, 30 parts of naphthalene, 30 parts of Amomum villosum, 25 parts of cinnamon bark, 30 parts of fennel, 10 parts of cloves, 30 parts of tsaoko, 35 parts of star anise, and 20 parts of liquorice.

[0010] Further, it is composed of the following raw materials in parts by weight:

[0011] 50 parts of Angelica dahurica, 20 parts of chrysanthemum, 10 parts of bay leaves, 30 parts of dried orange peels, 20 parts of hawthorn, 25 parts of Elsholtzia, 25 parts of wolfberries, 15 parts of gardenias, 25 parts of naphthalene, 30 parts of Amomum villosum, 30 parts of cinnamon bark, 25 parts of fennel, 10 parts of cloves, 30 parts of tsaoko, 25 parts of star anise, and 20 parts of liquorice.

[0012] Further, the preparation operation is as follows:

[0013] Take the raw materials according to the amount, mix them, dry them at 50-60°C, and then crush and grind them.

[0014] Furthermore, the particle size of the crushed and ground material is 150-450 μm.

[0015] Based on the same inventive concept, the present invention applies the above-mentioned composite health-preserving marinade to the preparation of marinated products.

[0016] Furthermore, the marinated products include meat, vegetarian dishes, and eggs, and the vegetarian dishes include soy products and mushrooms.

[0017] Furthermore, the preparation of the marinated product comprises the following steps:

[0018] 1) Pre-cook the raw materials to be marinated until cooked;

[0019] 2) Place the marinade in pure water or cold boiled water, soak for 2-3 hours, boil, then turn to low heat after 2-3 minutes, and continue to boil for 10-15 minutes to obtain the marinade;

[0020] 3) Put the cooked ingredients to be braised in step 1) into the brine obtained in step 2), wherein the vegetarian dishes are simmered at 50-60° C. for 15-30 minutes, and the meats are simmered in a pressure cooker at 50-60° C. for 40-60 minutes.

[0021] Furthermore, in step 2), the marinade is packed in a non-woven bag.

[0022] The raw materials of the marinade of the present invention are all varieties included in the catalogue of Chinese medicinal materials with medicinal and edible properties announced by the National Health Commission, and are all things with medicinal and edible properties. The marinade of the present invention has certain medicinal effects. Therefore, in view of the problem that existing marinated products are prone to cause dryness, heat and internal heat, the present invention reasonably formulates the marinade so that it can be used as a marinade to enhance the fragrance and remove the peculiar smell of food and give it a special flavor, and can also nourish yin and reduce fire, strengthen the spleen and benefit the stomach, so as to cope with the cause that marinated products are prone to cause dryness, heat and internal heat, reduce the dryness, heat and internal heat caused by eating marinated products, especially meat marinated products, and achieve health care by long-term use.

[0023] The pharmacology of each raw material in the halogen material of the present invention is as follows:

[0024] Angelica dahurica is pungent and warm in nature. It enters the stomach, large intestine, and lung meridians. It is pungent, warm, and aromatic, and it mainly enters the Yangming (stomach) meridian and the Taiyin (lung) meridian. It is good at dispersing wind and cold, removing dampness, and opening the nasal orifices and joints. It is also good at relieving pain, relieving leukorrhea, and stopping leukorrhea. It can also dissipate lumps and promote the discharge of pus. It also has the effect of moisturizing and nourishing yin. As a spice, Angelica dahurica can not only remove fishy smells, but also add a unique aroma to dishes, making the taste more mellow.

[0025] Chrysanthemum is pungent, sweet, bitter, and slightly cold. It enters the lung and liver meridians; it dispels wind-heat, calms liver yang, clears the liver and improves eyesight, clears away heat and detoxifies, and is used to treat wind-heat: colds, early onset of febrile diseases, hyperactivity of liver yang, headaches and dizziness, red and swollen eyes, blurred vision, sores, carbuncles, and swelling. As a spice, its aroma and taste can add a unique flavor to food and can cover up the fishy smell of food.

[0026] Bay leaves are spicy and warm in nature, and can strengthen the stomach and regulate qi. They can be used to treat symptoms such as abdominal distension and pain, and poor appetite caused by spleen and stomach qi stagnation. As a spice, it can not only enhance the aroma and taste, but also add a rich taste layer to dishes.

[0027] Tangerine peel is bitter, pungent and warm in nature, and enters the lung and spleen meridians. Its pungent fragrance is dispersing, and its bitterness is dry and warming, so it enters the spleen and lung meridians. It can regulate the rise and fall of the spleen and lung qi and regulate qi to the middle, and it can also dry dampness, regulate qi and resolve phlegm and turbidity. As a spice, it can add rich taste and flavor to dishes.

[0028] Hawthorn tastes sour and sweet, and is slightly warm in nature. It enters the spleen, stomach, and liver meridians. It helps with digestion and invigorates the stomach, promotes the flow of qi and relieves blood stasis, clears turbidity and reduces fat. As a spice, it can add an aftertaste to ingredients, add a fresh taste, remove odors, improve meat quality, and promote the maturation of ingredients.

[0029] Elsholtzia ciliata tastes pungent and is slightly warm in nature. It enters the lung and spleen meridians. Its pungent, slightly warm and dispersing properties are aromatic and can remove dampness. It enters the lung meridian, which can induce sweating and relieve the symptoms, and can also clear the lungs, regulate the water channels and promote diuresis. It enters the spleen and stomach meridians, removes dampness and harmonizes the middle. It induces sweating without hurting the yang, and removes dampness without hurting the yin. It can induce sweating and relieve the symptoms externally, and remove dampness and harmonize the middle internally. As a spice, it can give food a unique aroma and medicinal value, help digestion and prevent diseases.

[0030] Wolfberry tastes sweet, is neutral in nature, and enters the liver and kidney meridians; it is moist and sweet, nourishing, neutral and slightly warm, and is good at nourishing the liver and kidneys and improving eyesight, and treating liver and kidney yin deficiency and decreased vision; it can nourish the lung yin and relieve cough, and treat yin deficiency cough; as a spice, it can increase the taste of food.

[0031] Gardenia is bitter and cold in nature, and enters the heart, lung, and triple burner meridians. It is bitter, cold, and clearing and descending, and can clear away the triple burner fire evil, drain heart fire and eliminate restlessness, moisten dryness and nourish yin. It is an important medicine for treating restlessness, agitation and uneasiness caused by fever. It is used to treat fever with excessive fire toxicity, heat in the triple burner, high fever, restlessness, coma and talking nonsense. As a spice in cooking, it increases the flavor and nutritional value of dishes, and has the functions of coloring, enhancing fragrance, improving taste and preservation.

[0032] Kaempferia galanga tastes spicy and warm in nature, and enters the stomach and spleen meridians; it warms the middle and removes dampness, promotes qi and helps digestion; as a spice, it can make the fragrance more intense.

[0033] Amomum villosum is pungent and warm in nature. It enters the spleen, stomach, and kidney meridians. Its pungent flavor can disperse and warm the spleen, and it can also promote qi, warm the middle, stop diarrhea, and stabilize the fetus. It can treat dampness blocking the middle jiao, spleen and stomach qi stagnation, cold and damp diarrhea, and fetal movement disorder. It is especially suitable for those with cold and dampness stagnation and poor qi movement. It can remove dampness and stimulate appetite, warm the spleen and stop diarrhea, regulate qi and stabilize the fetus. As a spice, it can add fragrance to food, thereby increasing the fragrance of dishes. This fragrance can also stimulate people's appetite and increase appetite. It also has a certain effect of relieving greasiness, making greasy dishes easier to digest.

[0034] Cinnamon is pungent in taste and warm in nature. It can warm the middle and dispel cold, regulate qi and relieve pain. It can warm the spleen and stomach. It can be used to treat cold pain in the epigastric area, loss of appetite, loose stools, indigestion, etc. caused by spleen and stomach deficiency and cold. It can be used as a spice to enhance flavor, remove meat and mutton smells, and improve the taste of food.

[0035] Fennel is pungent and warm in nature, and enters the liver, kidney, spleen, and stomach meridians; it dispels cold and relieves pain, regulates qi and harmonizes the stomach. Its main ingredients are fennel oil, which can stimulate the gastrointestinal nerves and blood vessels, promote the secretion of digestive juices, increase gastrointestinal motility, and eliminate accumulated gas, so it has the effects of strengthening the stomach and promoting qi; as a spice, it can remove odors from meat and make it fragrant again.

[0036] Cloves are pungent and warm in nature. They enter the spleen, stomach, lung, and kidney meridians. They warm the middle and reduce adverse reactions, nourish the kidney and assist yang. They are used for spleen and stomach deficiency and cold, hiccups and vomiting, loss of appetite, vomiting and diarrhea, cold pain in the heart and abdomen, and impotence due to kidney deficiency. As a spice, they have the functions of removing fishy smell, enhancing fragrance, and preserving. They can also allow the fragrance to penetrate the bone marrow, and have the effect of penetrating the bones. They can add aroma and taste to stewed and braised meats, making the meat more tender and delicious.

[0037] Tsaoko tastes pungent and is warm in nature. It enters the spleen and stomach meridians. It can dry dampness and warm the middle, stop malaria and eliminate phlegm. It is used for internal obstruction of cold and dampness, abdominal distension and pain, fullness and vomiting, malaria, chills and fever, and plague fever. As a spice, it can remove fishy smell, enhance fragrance, relieve greasiness and enhance flavor, add a sense of layering, and can also promote digestion and have antibacterial and anti-inflammatory effects.

[0038] Star anise tastes pungent and sweet, and is warm in nature. It enters the spleen meridian and kidney meridian, warms the yang, dispels cold, regulates qi, relieves constipation, harmonizes the stomach, increases appetite, and stimulates digestion. It is used for vomiting, belching, and hiccups caused by deficiency-cold in the middle burner. As a spice, it mainly plays the role of removing fishy smell, deodorizing, and relieving greasiness.

[0039] Licorice is sweet and neutral in nature. It enters the heart, lung, spleen, and stomach meridians. It is sweet, nourishing, and moisturizing. It is cool in nature and warm in nature. It can not only replenish qi and strengthen the middle, but also relieve pain and moderate the medicinal properties. As a spice, it plays a variety of roles such as balancing the taste, preserving and adding color, enhancing the umami flavor and removing greasiness. Its sweetness can effectively balance the spiciness brought by spices such as chili and pepper, making the overall taste more harmonious, and making the marinade more mellow. While increasing the layering and richness of the taste, its pigment components can also react chemically with other ingredients in the marinade to produce an attractive color, making the marinade look more attractive; it can also extend the shelf life of the marinade.

[0040] The marinade of the present invention can not only remove peculiar smell, season and enhance fragrance of stewed food and give it special flavor, but also take into account the reason that stewed products, especially stewed meat products, are easy to cause dryness and heat to get angry, and is reasonably matched to have medicinal effect. The raw material combination conforms to the principle of monarch, minister, assistant and envoy of traditional Chinese medicine, wherein chrysanthemum, angelica dahurica, bay leaf and hawthorn are monarch medicines, and chrysanthemum and angelica dahurica are matched to nourish yin and moisten dryness, clear away heat, remove dryness and reduce fire, and chrysanthemum is a cold medicine, which neutralizes the heat of some medicines and the heat of meat (such as mutton) to reconcile the heat; bay leaf regulates qi and strengthens the spleen, hawthorn strengthens the spleen and stimulates appetite, and is matched to enhance the ability of spleen and stomach to transport and transform; tangerine peel, naphthalene, amomum villosum, fennel and gardenia are combined to strengthen qi and invigorate the spleen, and tangerine peel, kaempferia galanga ... fennel and fennel are combined to strengthen qi and invigorate the spleen, and tangerine peel, kaempferia galanga, fennel Gardenia jasminoides and wolfberry are ministerial drugs to assist the main drug. Tangerine peel, naphthalene, amomum villosum and cumin can regulate qi and strengthen the spleen, promote qi and digestion, so as to assist the main drug in enhancing the spleen and stomach's transportation and transformation capabilities. Gardenia jasminoides and wolfberry can assist the main drug in nourishing yin and moistening dryness. Gardenia jasminoides is a cold medicine, which can help the main drug to reconcile heat and clear away the evil fire in the three burners. Elsholtzia ciliata, cinnamon bark, clove, tsaoko, star anise and licorice are adjuvant drugs. Elsholtzia ciliata, cinnamon bark, clove, tsaoko and star anise can warm the middle and dispel cold, reduce adverse effects and stop vomiting, and stimulate the appetite and promote digestion. Licorice can invigorate qi and nourish the middle and harmonize the various drugs. The reasonable combination of each drug can prevent and alleviate the dryness and heat caused by eating marinated products, especially meat products in many aspects.

[0041] The above technical solution has the following beneficial effects:

[0042] The marinade of the present invention can remove peculiar smell, season and enhance fragrance of braised food and give it special flavor. Its composition conforms to the principle of monarch, minister, assistant and envoy of traditional Chinese medicine. Reasonable formula can achieve the effects of nourishing yin and moistening dryness, clearing away heat and reducing fire, regulating qi and strengthening spleen, promoting qi and digestion, and enhancing the function of spleen and stomach transportation and transformation. It can also take into account the effect of preventing and alleviating dryness and heat caused by marinated products, especially meat products. DETAILED DESCRIPTION

[0043] In order to make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with its embodiments; it should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0044] Embodiment 1: A composite health-preserving marinade, which is composed of the following raw materials in parts by weight:

[0045] 50 parts of Angelica dahurica, 25 parts of chrysanthemum, 10 parts of bay leaves, 30 parts of dried orange peels, 25 parts of hawthorn, 35 parts of Elsholtzia, 20 parts of wolfberries, 20 parts of gardenias, 30 parts of naphthalene, 30 parts of Amomum villosum, 25 parts of cinnamon bark, 30 parts of fennel, 10 parts of cloves, 30 parts of tsaoko, 35 parts of star anise, and 20 parts of liquorice.

[0046] Embodiment 2: A composite health-preserving marinade, which is composed of the following raw materials in parts by weight:

[0047] 50 parts of Angelica dahurica, 20 parts of chrysanthemum, 10 parts of bay leaves, 30 parts of dried orange peels, 20 parts of hawthorn, 25 parts of Elsholtzia, 25 parts of wolfberries, 15 parts of gardenias, 25 parts of naphthalene, 30 parts of Amomum villosum, 30 parts of cinnamon bark, 25 parts of fennel, 10 parts of cloves, 30 parts of tsaoko, 25 parts of star anise, and 20 parts of liquorice.

[0048] The preparation operation of the halogen material of Example 1 and Example 2 is as follows:

[0049] Take the raw materials according to the amount, mix them, dry them at 50-60°C, and then crush and grind them.

[0050] The particle size of the crushed and ground materials is 150-450 μm.

[0051] Comparative Example:

[0052] This comparative example provides one of the halogen materials used in the market, which is composed of the following raw materials in parts by weight:

[0053] 100 parts of star anise, 50 parts of cinnamon, 10 parts of bay leaves, 25 parts of amomum, 25 parts of cardamom, 25 parts of cardamom, 25 parts of nutmeg, 50 parts of liquorice, 5 parts of cloves, 15 parts of tangerine peel, 25 parts of fennel, and 50 parts of sand ginger.

[0054] The preparation of the halogen material in this comparative example is the same as that in Examples 1 and 2.

[0055] Embodiment 3:

[0056] The braised mutton is prepared by using Example 2, and the preparation comprises the following steps:

[0057] 1) Pre-cook the mutton until it is cooked;

[0058] 2) Place the marinade in pure water or cold boiled water, soak for 2-3 hours, boil, then turn to low heat after 2-3 minutes, and continue to boil for 10-15 minutes to obtain the marinade;

[0059] 3) Put the cooked mutton in step 1) into the brine obtained in step 2) and simmer it in a pressure cooker at 50-60°C for 40-60 minutes. The meat is simmered in brine under high pressure to make it soft and rotten, and fully absorb the brine, which can not only improve its taste, but also absorb the active ingredients of the medicine, which is conducive to entering the mouth with the meat; high pressure and low temperature can avoid the destruction of the active ingredients of the medicine by high temperature.

[0060] In step 3), seasonings are added according to taste, and the seasonings may include light soy sauce, dark soy sauce, salt, scallion segments, ginger slices, etc.

[0061] Embodiment 4:

[0062] The comparative example is used to prepare stewed mutton, and the preparation process comprises the following steps:

[0063] 1) Pre-cook the mutton until it is cooked;

[0064] 2) Place the marinade in pure water or cold boiled water, soak for 2-3 hours, boil, then turn to low heat after 2-3 minutes, and continue to boil for 10-15 minutes to obtain the marinade;

[0065] 3) putting the cooked mutton in step 1) into the brine obtained in step 2), and simmering at 50-60° C. in a pressure cooker for 40-60 minutes.

[0066] In step 3), seasonings are added according to taste, and the seasonings may include light soy sauce, dark soy sauce, salt, scallion segments, ginger slices, etc.

[0067] Embodiment 5:

[0068] The braised dried bean curd is prepared by using Example 2, and the preparation comprises the following steps:

[0069] 1) Pre-cook the tofu until it is cooked;

[0070] 2) Place the marinade in pure water or cold boiled water, soak for 2-3 hours, boil, then turn to low heat after 2-3 minutes, and continue to boil for 10-15 minutes to obtain the marinade;

[0071] 3) Simmer the dried tofu from step 1) at 50-60° C. for 15-30 minutes.

[0072] In step 3), seasonings are added according to taste, and the seasonings may include light soy sauce, dark soy sauce, salt, scallion segments, ginger slices, etc.

[0073] Embodiment 6:

[0074] The comparative example is used to prepare the marinated dried bean curd, and the preparation process includes the following steps:

[0075] 1) Pre-cook the tofu until it is cooked;

[0076] 2) Place the marinade in pure water or cold boiled water, soak for 2-3 hours, boil, then turn to low heat after 2-3 minutes, and continue to boil for 10-15 minutes to obtain the marinade;

[0077] 3) Simmer the dried tofu from step 1) at 50-60° C. for 15-30 minutes.

[0078] In step 3), seasonings are added according to taste, and the seasonings may include light soy sauce, dark soy sauce, salt, scallion segments, ginger slices, etc.

[0079] Embodiment 7:

[0080] 40 volunteers were recruited, aged between 19 and 55, all of whom had lived in Panlong District, Kunming City, Yunnan Province for at least half a year. Among them, there were 18 males and 22 females. The volunteers came from 20 families, with 2 volunteers from each family. Volunteers from the same family were all of the same sex, either brothers or sisters, and the age difference was within 3 years.

[0081] When recruiting volunteers, screening criteria include:

[0082] Good health, no bad habits that may cause internal heat, such as staying up late, drinking, etc., and no symptoms of internal heat, such as mouth ulcers, red and swollen gums, pain, dry and bitter mouth; or acne or pimples on the skin; or constipation, loss of appetite, etc.;

[0083] Lamb is acceptable for consumption.

[0084] The volunteers who were enrolled in the above group were searched for allergies or contraindications in advance to confirm that they had no allergies or contraindications to the marinated products and marinades involved in Example 3 and Example 4.

[0085] The experimental period is one week.

[0086] Specifically, in one week, 10 families ate the braised mutton of Example 3 and Example 4 for lunch or dinner for at least five days. One volunteer from one family ate the braised mutton of Example 3, and another volunteer ate the braised mutton of Example 4. The seasonings added in step 3) of Example 3 and Example 4 were the same. Among these 10 families, the 10 volunteers who ate the braised mutton of Example 3 were experimental group 1, and the volunteers who ate the braised mutton of Example 4 were control group 1.

[0087] In one week, another 10 families ate the braised dried bean curd of Example 5 and Example 6 for lunch or dinner for at least five days. One volunteer from one family ate the braised dried bean curd of Example 5, and another volunteer ate the braised dried bean curd of Example 6. The seasonings added in step 3) of Example 3 and Example 4 were the same. Among these 10 families, the 10 volunteers who ate the braised dried bean curd of Example 5 were experimental group 2, and the volunteers who ate the braised dried bean curd of Example 4 were comparative group 2.

[0088] When the above volunteers consumed the marinated products of the above embodiment, they all ate normally, did not deliberately consume food that could cause internal heat or reduce internal heat, maintained a normal work and rest schedule, and did not stay up late.

[0089] The volunteers' internal heat symptoms were counted. As long as any symptom of internal heat was present, it was considered as internal heat. The statistics are shown in Table 1 below:

[0090] Table 1:

[0091] Group Experimental group 1 (10 people) Comparison group 1 (10 people) Experimental group 2 (10 people) Comparison of 2 groups (10 people) Number of people suffering from internal heat 3 6 1 3

[0092] Among them, there was one person in the comparison group who had to go out of town the next day, so he was separated and classified as one of the people with internal heat.

[0093] The volunteers were asked about the taste of the braised mutton or braised tofu, and they all responded that they did not feel bitter or astringent, and that the mutton did not have any fishy taste.

[0094] And from the comparison between Experimental Group 1 and Comparative Group 1, as well as Experimental Group 2 and Comparative Group 1, it is obvious that the marinade of the present invention can significantly prevent and alleviate the dryness and heat caused by eating marinated products.

[0095] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A composite health-preserving marinade, characterized in that: It is composed of the following raw materials in parts by weight: 40-60 parts of Angelica dahurica, 20-40 parts of chrysanthemum, 5-15 parts of bay leaves, 30-50 parts of dried tangerine peel, 20-40 parts of hawthorn, 20-40 parts of Elsholtzia, 10-30 parts of wolfberry, 10-30 parts of gardenia, 20-40 parts of kaempferia, 20-40 parts of Amomum villosum, 20-40 parts of cinnamon bark, 20-40 parts of fennel, 10-30 parts of cloves, 20-40 parts of tsaoko, 20-40 parts of star anise, and 10-30 parts of liquorice.

2. The composite health-preserving marinade according to claim 1, characterized in that: It is composed of the following raw materials in parts by weight: 50 parts of Angelica dahurica, 25 parts of chrysanthemum, 10 parts of bay leaves, 30 parts of dried orange peels, 25 parts of hawthorn, 35 parts of Elsholtzia, 20 parts of wolfberries, 20 parts of gardenias, 30 parts of naphthalene, 30 parts of Amomum villosum, 25 parts of cinnamon bark, 30 parts of fennel, 10 parts of cloves, 30 parts of tsaoko, 35 parts of star anise, and 20 parts of liquorice.

3. The composite health-preserving marinade according to claim 1, characterized in that: It is composed of the following raw materials in parts by weight: 50 parts of Angelica dahurica, 20 parts of chrysanthemum, 10 parts of bay leaves, 30 parts of dried orange peels, 20 parts of hawthorn, 25 parts of Elsholtzia, 25 parts of wolfberries, 15 parts of gardenias, 25 parts of naphthalene, 30 parts of Amomum villosum, 30 parts of cinnamon bark, 25 parts of fennel, 10 parts of cloves, 30 parts of tsaoko, 25 parts of star anise, and 20 parts of liquorice.

4. A composite health-preserving marinade according to any one of claims 1 to 3, characterized in that: The preparation operation is as follows: Take the raw materials according to the amount, mix them, dry them at 50-60°C, and then crush and grind them.

5. The composite health-preserving marinade according to claim 4, characterized in that: The particle size of the crushed and ground materials is 150-450 μm.

6. Use of the composite health-preserving marinade according to any one of claims 1 to 5 in the preparation of marinated products.

7. The use according to claim 6, characterized in that: The marinated products include meat, vegetarian dishes, and eggs, and the vegetarian dishes include bean products and mushrooms.

8. The use according to claim 7, characterized in that: The preparation of the halogen product comprises the following steps: 1) Pre-cook the raw materials to be marinated until cooked; 2) Place the marinade in pure water or cold boiled water, soak for 2-3 hours, boil, then turn to low heat after 2-3 minutes, and continue to boil for 10-15 minutes to obtain the marinade; 3) Put the cooked ingredients to be marinated in step 1) into the brine obtained in step 2), wherein the vegetarian dishes are stewed at 50-60° C. for 15-30 minutes, and the meats are stewed in a pressure cooker at 50-60° C. for 40-60 minutes.

9. The use according to claim 8, characterized in that: In step 2), the marinade is packed in a non-woven bag.