Non-instant multipurpose seasoning

Abstract

The invention discloses a non-instant multipurpose seasoning, and relates to the technical field of seasonings. Comprising the following raw materials in parts by weight: 9-17 parts of acer truncatum seeds, 7-14 parts of burdock roots, 4-8 parts of astragalus membranaceus, 2-9 parts of mulberry leaves, 2-8 parts of osmanthus fragrans, 2-8 parts of chrysanthemum, 4-9 parts of dandelion, 2-6 parts of mint leaves, 4-10 parts of purslane, 4-8 parts of mulberries, 4-9 parts of momordica grosvenori, 3-7 parts of bitter apricot kernels, 2-5 parts of Chinese yams, 4-7 parts of spina date seeds, 1-5 parts of radix angelicae, 2-6 parts of ginkgo and 1-6 parts of cassia seeds. The plant enzyme seasoning can be used for replacing various seasonings and improving the taste, has the effects of reducing the original flavor and nutrition of food, can degrade various toxins, chemical fertilizer and pesticide residues, purine, harmful heavy metals and the like in drinking water and food materials, is free of tainting of odor, can purify intestinal tracts, enhance metabolism, eliminate dampness and cold and eliminate damp toxin and cold toxin, and has the effects of improving the health of people and improving the health of people. And the gastrointestinal, skin and physical states can be improved.

Description

Technical Field

[0001] The invention relates to the technical field of seasonings, in particular to a non-instant multi-purpose seasoning. Background Art

[0002] Seasoning, also known as condiments, refers to food ingredients that are added in small amounts to other foods to improve the taste. Some seasonings are used as staple foods or main ingredients in other situations. Seasonings include salty seasonings, sweet seasonings, sour seasonings, spicy seasonings, fragrant seasonings, umami seasonings, compound seasonings, etc. They can increase the color, aroma and taste of dishes and promote appetite.

[0003] At present, there are many kinds of seasonings available, but they all inevitably need to add chemical synthetic seasonings such as salt, white sugar, chicken essence, monosodium glutamate, pigments, preservatives, etc. into the formula. Since people have widely used the above-mentioned chemical synthetic seasonings in daily dishes, for example, various cooked foods on the market are seasoned with a large amount of food additives, pigments, white sugar, chicken essence or monosodium glutamate in order to be hot-selling and maintain quality to achieve a good taste. The intake of chemical synthetic seasonings is relatively high. In addition, the existing seasonings have a narrow scope of application and can only be used for a few dishes. When used for other dishes, the taste is poor and it is difficult to be favored by consumers. Summary of the invention

[0004] The object of the present invention is to provide a non-instant multi-purpose seasoning to solve the technical problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a non-instant multi-purpose seasoning, comprising the following raw materials in parts by weight: 9-17 parts of maple seeds, 7-14 parts of burdock roots, 4-8 parts of astragalus, 2-9 parts of mulberry leaves, 2-8 parts of osmanthus, 2-8 parts of chrysanthemum, 4-9 parts of dandelion, 2-6 parts of mint leaves, 4-10 parts of purslane, 4-8 parts of mulberries, 4-9 parts of monk fruit, 3-7 parts of bitter almonds, 2-5 parts of yam, 4-7 parts of spinach seeds, 1-5 parts of angelica, 2-6 parts of ginkgo, 1-6 parts of cassia seeds, 2-4 parts of wolfberries, 1-3 parts of honeysuckle, 1-5 parts of amomum, 2-6 parts of licorice, 3-8 parts of kudzu root, 3-7 parts of poria, 1-5 parts of lotus seeds, 3-9 parts of pine nuts, and 1-6 parts of perilla seeds.

[0006] Preferably, the raw materials are included in parts by weight: 12 parts of Acer truncatum seeds, 10 parts of burdock roots, 4 parts of Astragalus, 3 parts of mulberry leaves, 5 parts of osmanthus, 2 parts of chrysanthemum, 4 parts of dandelion, 2 parts of mint leaves, 4 parts of purslane, 5 parts of mulberries, 4 parts of Momordica grosvenori, 3 parts of bitter almonds, 3 parts of yam, 5 parts of Ziziphus jujuba seeds, 3 parts of Angelica dahurica, 3 parts of Ginkgo, 2 parts of Cassia seeds, 3 parts of wolfberries, 2 parts of honeysuckle, 2 parts of Amomum villosum, 3 parts of licorice, 5 parts of Pueraria root, 3 parts of Poria cocos, 3 parts of lotus seeds, 3 parts of pine nuts, and 2 parts of Perilla seeds.

[0007] Preferably, the above raw materials are screened to select fresh, pest-free and quality-compliant raw materials to ensure quality.

[0008] Preferably, a pulverizer is used to perform high-temperature graded pulverization on the sieved raw materials to increase the raw material area, facilitate subsequent extraction, and help dry and sterilize the raw materials. The pulverization particle size is 30-40 mesh and the temperature is 60-120°C.

[0009] Preferably, the raw materials after high-temperature graded pulverization are fully immersed and fermented using a fermentation agent, so that the effective ingredients in the raw materials are released and transformed and gradually dissolved into the fermentation agent, while producing a unique flavor and nutritional value.

[0010] Preferably, the fermentation time is set to 30-60 hours, the temperature is set to 30-40° C., and the fermentation agent is rice wine or rice vinegar.

[0011] Preferably, the fermented raw material is filtered to remove solid particles and impurities therein to ensure the purity of the extract.

[0012] Preferably, the filtered raw material is steamed to further soften the raw material, which helps to extract and retain the nutrients and flavor in the raw material, and the steaming temperature is set to 100°C.

[0013] Preferably, the raw materials after cooking are extracted and purified to obtain plant enzyme seasoning.

[0014] Compared with the prior art, the present invention has the following beneficial effects: The plant enzyme seasoning is prepared by combining Acer truncatum seeds, burdock roots, astragalus, mulberry leaves, osmanthus, chrysanthemum, dandelion, mint leaves, purslane, mulberry, monk fruit, bitter almonds, yam, spinach seeds, angelica dahurica, ginkgo, cassia seeds, wolfberry, honeysuckle, amomum, licorice, kudzu root, tuckahoe, lotus seeds, pine nuts and perilla seeds. The plant enzyme seasoning can be used to replace various seasonings to improve the taste and restore the original taste and nutrition of food. In addition, the plant enzyme seasoning can also degrade various toxins, fertilizer and pesticide residues, purines, harmful heavy metals and the like in drinking water and food materials without cross-taste, can purify the intestines, enhance metabolism, expel dampness and cold, and eliminate dampness and cold toxins, so that the stomach, skin and body conditions can be improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a schematic diagram of the ingredients of the non-instant multi-purpose seasoning of the present invention. DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0017] See also Figure 1 The present invention provides a technical solution: a non-instant multi-purpose seasoning, comprising the following raw materials in parts by weight: 12 parts of maple seeds, 10 parts of burdock roots, 4 parts of astragalus, 3 parts of mulberry leaves, 5 parts of osmanthus, 2 parts of chrysanthemum, 4 parts of dandelion, 2 parts of mint leaves, 4 parts of purslane, 5 parts of mulberries, 4 parts of momordica, 3 parts of bitter almonds, 3 parts of yam, 5 parts of spinach seeds, 3 parts of angelica, 3 parts of ginkgo, 2 parts of cassia seeds, 3 parts of wolfberries, 2 parts of honeysuckle, 2 parts of amomum, 3 parts of liquorice, 5 parts of kudzu root, 3 parts of tuckahoe, 3 parts of lotus seeds, 3 parts of pine nuts, and 2 parts of perilla seeds.

[0018] Acer truncatum seeds: Its fruits contain oil, protein, vitamins and minerals, especially high oil content and excellent quality. Acer truncatum extract is rich in nutrients such as flavonoids, chlorogenic acid, SOD, vitamin E, etc. In addition, flavonoids with the best antioxidant activity and chlorogenic acid with significant antibacterial and anti-inflammatory effects are important biologically active substances. They are used in food and cooking, and have a good degradation effect on excessive heavy metals, pesticide residues, hormone residues, etc. Burdock root: bitter, slightly sweet, cool in nature, enters the lung and heart meridians, has the effects of dispersing wind and heat, disinfecting swelling, diuresis and removing dampness, and is rich in minerals and trace elements; Astragalus: sweet in taste, warm in nature, enters the lung and spleen meridians, has the effects of strengthening the spleen and replenishing the middle, raising yang and lifting the sunken, and strengthening the body's defense system, and it contains a variety of amino acids and trace elements; Mulberry leaves: bitter and sweet, cold in nature, enter the lung and liver meridians, have the effects of dispersing wind-heat, clearing the lungs and moistening dryness, calming the liver and improving eyesight; Osmanthus: warm in nature, spicy in taste, has the effects of warming the lungs, eliminating phlegm, dispelling cold and relieving pain; Chrysanthemum: slightly cold in nature, sweet and bitter in taste, enters the lung and liver meridians, has the effects of dispersing wind and clearing heat, calming the liver and improving eyesight, clearing heat and detoxifying; Dandelion: It tastes bitter and sweet, is cold in nature, and enters the liver and stomach meridians. It has the effects of clearing away heat and detoxifying, reducing swelling and dispersing lumps, and promoting diuresis and relieving stranguria. Mint leaves: spicy, cool in nature, enter the lung and liver meridians, have the effects of invigorating the stomach, dispelling wind, removing phlegm, promoting bile secretion, anti-spasmodic, anti-inflammatory, detumescent and moisturizing; Purslane: sour in taste, cold in nature, enters the liver and large intestine meridians, has the effects of clearing away heat and detoxifying, cooling blood and stopping bleeding, and stopping dysentery; Mulberry: slightly cold in nature, sweet and sour in taste, and enters the heart, liver, and kidney meridians. It has multiple functions such as enhancing immunity, promoting digestion, beautifying the skin, nourishing yin and producing essence, nourishing blood, nourishing the kidneys and strengthening the brain. It is also rich in nutrients, such as vitamins, minerals, and antioxidants. Luo Han Guo: sweet in taste, cool in nature, enters the lung and large intestine meridians, has the effects of clearing heat and moistening the lungs, relieving sore throat and opening voice, and lubricating the intestines and relieving constipation; Bitter almonds: bitter in taste, slightly warm in nature, slightly toxic, enter the lung and large intestine meridians, and have the effects of lowering qi, relieving cough and asthma, and moistening the intestines and relieving constipation; Chinese Yam: Sweet in taste, neutral in nature, enters the spleen, lung, and kidney meridians, and has the effects of strengthening the spleen, nourishing the lungs, consolidating the kidneys, and improving the essence; Ziziphus jujuba seeds: sweet and sour, neutral in nature, have multiple functions of nourishing the heart and liver, calming the mind, astringing sweat, and promoting the production of body fluids; Angelica dahurica: warm in nature, pungent in taste, enters the lung, stomach, and large intestine meridians; has the effects of dispelling cold, dispelling wind and relieving pain, clearing the nasal passages, drying dampness and stopping leukorrhea, and reducing swelling and discharging pus; Ginkgo: It is mild in nature, sweet, bitter, astringent in taste, toxic, and enters the lung and kidney meridians. It has the effects of astringing lung qi, calming asthma and cough, stopping leukorrhea, and reducing urination. Cassia seed: slight smell, slightly bitter taste, has the effects of protecting liver, lowering blood pressure, lowering blood lipids, and anti-oxidation; Lycium barbarum: It is sweet and mild in nature, and enters the liver and kidney meridians. It has the effects of nourishing the kidneys, moistening the lungs, tonifying the liver, and improving eyesight. Honeysuckle: It is sweet, cold and aromatic, and enters the lung, heart and stomach meridians. It has the effect of clearing away heat and detoxifying. Amomum villosum: It is pungent and warm in nature, and enters the spleen meridian, stomach meridian, and kidney meridian. It has the effects of removing dampness and stimulating appetite, warming the spleen and stopping diarrhea, regulating qi and stabilizing pregnancy. Licorice: It is sweet and mild in nature, and enters the heart, lung, spleen, and stomach meridians. It has the effects of tonifying the spleen and replenishing qi, clearing away heat and detoxifying, removing phlegm and relieving cough, relieving pain, and harmonizing various medicines. Pueraria root: It is sweet and spicy in nature, cool in nature, and enters the spleen, stomach, and lung meridians. It has the effects of relieving muscle and fever, clearing rashes, promoting body fluid and quenching thirst, and raising yang and stopping diarrhea. Poria: It is sweet, light, and neutral in nature. It enters the heart, lung, spleen, and kidney meridians. It has the effects of promoting diuresis and eliminating dampness, strengthening the spleen, and calming the mind. Lotus seeds: They are sweet, astringent, and neutral in nature. They enter the spleen, kidney, and heart meridians. They have the effects of tonifying the spleen and stopping diarrhea, stopping leukorrhea, benefiting the kidneys, astringing essence, and nourishing the heart and calming the mind. Pine nut kernels: sweet and warm in nature, they enter the liver, lung, and large intestine meridians, and have the effects of nourishing yin and moistening the lungs, beautifying and anti-aging, and prolonging life. Perilla seed: It is pungent and warm in nature, and enters the lung and large intestine meridians. It has the effects of lowering qi, clearing phlegm, moistening the lungs, and widening the intestines.

[0019] The above raw materials are screened and fresh, pest-free and in line with quality standards are selected to ensure quality.

[0020] Use a pulverizer to perform high-temperature graded pulverization on the sieved raw materials to increase the raw material area, which is conducive to subsequent extraction and helps to dry and sterilize the raw materials. The pulverization particle size is 30-40 mesh and the temperature is 60-120℃.

[0021] The raw materials that have been crushed by high-temperature classification are fully soaked and fermented with fermentation agents, so that the effective ingredients in the raw materials are released and transformed and gradually dissolved into the fermentation agents, while producing unique flavor and nutritional value.

[0022] The fermentation time is set to 30-60 hours, the temperature is set to 30-40° C., and the fermentation agent is rice wine or rice vinegar.

[0023] The fermented raw materials are filtered to remove solid particles and impurities to ensure the purity of the extract.

[0024] The filtered raw materials are steamed to further soften the raw materials, which helps to extract and retain the nutrients and flavors in the raw materials, and the steaming temperature is set at 100°C.

[0025] The steamed raw materials are extracted and purified to obtain plant enzyme seasoning. Plant enzymes are broken down into smaller molecular nutrients in the body through fermentation, which can be easily and quickly absorbed and metabolized by the human body.

[0026] The above-mentioned plant enzyme seasonings contain minerals and trace elements. The mineral trace elements carried by the diluted water molecules can easily pass through the cell walls, activate the secondary metabolism of plants, and restore the original quality and taste of meat, vegetables, fruits, etc. The trace elements in the plant enzyme seasonings include zinc, manganese, copper, iron, selenium, and chromium, which are all important elements required for human growth.

[0027] Working principle: screen the raw materials, select fresh, pest-free and quality-compliant raw materials, and use a grinder to perform high-temperature graded crushing on the screened raw materials to increase the raw material area. Then, use rice wine and rice vinegar to fully soak and ferment the high-temperature graded crushed raw materials, so that the effective ingredients in the raw materials are released and transformed and gradually dissolved into the fermentation agent, while producing unique flavor and nutritional value. Then, filter the fermented raw materials to remove solid particles and impurities, and steam the filtered raw materials, which helps to extract and retain the nutrients and flavor in the raw materials. Finally, extract and purify the steamed raw materials to obtain plant enzyme seasoning, and plant enzymes are decomposed into smaller molecular nutrients in the body through fermentation, which are easily absorbed and metabolized by the human body. In addition, the blood foam produced by cooking meat with the plant enzyme seasoning is directly degraded and high-temperature enzymatic, which is equivalent to giving all ingredients an "organic + antibiotic-free" treatment without tainting the taste. The content not described in detail in this description belongs to the prior art known to professional and technical personnel in this field.

[0028] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A non-instant multi-purpose seasoning, characterized in that: The invention comprises the following raw materials in parts by weight: 9-17 parts of maple seeds, 7-14 parts of burdock roots, 4-8 parts of astragalus, 2-9 parts of mulberry leaves, 2-8 parts of osmanthus, 2-8 parts of chrysanthemum, 4-9 parts of dandelion, 2-6 parts of mint leaves, 4-10 parts of purslane, 4-8 parts of mulberries, 4-9 parts of monk fruit, 3-7 parts of bitter almonds, 2-5 parts of yam, 4-7 parts of spinach seeds, 1-5 parts of angelica, 2-6 parts of ginkgo, 1-6 parts of cassia seeds, 2-4 parts of wolfberries, 1-3 parts of honeysuckle, 1-5 parts of amomum, 2-6 parts of licorice, 3-8 parts of kudzu root, 3-7 parts of poria, 1-5 parts of lotus seeds, 3-9 parts of pine nuts, and 1-6 parts of perilla seeds.

2. The non-instant multi-purpose seasoning according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 12 parts of maple seeds, 10 parts of burdock roots, 4 parts of astragalus, 3 parts of mulberry leaves, 5 parts of osmanthus, 2 parts of chrysanthemum, 4 parts of dandelion, 2 parts of mint leaves, 4 parts of purslane, 5 parts of mulberries, 4 parts of momordica, 3 parts of bitter almonds, 3 parts of yam, 5 parts of spinach seeds, 3 parts of angelica, 3 parts of ginkgo, 2 parts of cassia seeds, 3 parts of wolfberries, 2 parts of honeysuckle, 2 parts of amomum, 3 parts of licorice, 5 parts of kudzu root, 3 parts of tuckahoe, 3 parts of lotus seeds, 3 parts of pine nut kernels, and 2 parts of perilla seeds.

3. The method for preparing a non-instant multi-purpose seasoning according to any one of claims 1 to 2, characterized in that: The above raw materials are screened and fresh, pest-free and in line with quality standards are selected to ensure quality.

4. The method for preparing a non-instant multi-purpose seasoning according to claim 3, characterized in that: Use a pulverizer to perform high-temperature graded pulverization on the sieved raw materials to increase the raw material area, which is conducive to subsequent extraction and helps to dry and sterilize the raw materials. The pulverization particle size is 30-40 mesh and the temperature is 60-120℃.

5. The method for preparing a non-instant multi-purpose seasoning according to claim 4, characterized in that: The raw materials that have been crushed by high-temperature classification are fully soaked and fermented with fermentation agents, so that the effective ingredients in the raw materials are released and transformed and gradually dissolved into the fermentation agents, while producing unique flavor and nutritional value.

6. The method for preparing a non-instant multi-purpose seasoning according to claim 5, characterized in that: The fermentation time is set to 30-60 hours, the temperature is set to 30-40° C., and the fermentation agent is rice wine or rice vinegar.

7. The method for preparing a non-instant multi-purpose seasoning according to claim 5, characterized in that: The fermented raw materials are filtered to remove solid particles and impurities to ensure the purity of the extract.

8. The method for preparing a non-instant multi-purpose seasoning according to claim 7, characterized in that: The filtered raw materials are steamed to further soften the raw materials, which helps to extract and retain the nutrients and flavors in the raw materials, and the steaming temperature is set at 100°C.

9. The method for preparing a non-instant multi-purpose seasoning according to claim 8, characterized in that: The steamed raw materials are extracted and purified to obtain plant enzyme seasoning.

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