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Hotpot seasoning for reducing internal heat and nourishing yin

A hot pot seasoning and raw material technology, which is applied in the field of food seasoning, can solve the problems that hot pot seasoning cannot meet people's requirements, and achieve the effect of reasonable formula and delicious taste

Inactive Publication Date: 2011-05-25
胡成爱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of social economy and culture, people's food concept is also improved. Modern people's demand for hot pot is not only to taste delicious, but more importantly, to eat healthy and beautiful. Traditional hot pot seasoning can no longer meet people's needs. Require

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 0.5 parts Anemarrhena, 4 parts lotus seeds, 0.5 parts Anemarrhena, 0.8 parts dendrobium, 2 parts Ophiopogon japonicus, 3 parts red dates, 1 part asparagus, 2 parts Yuzhu, 3 parts Polygonatum, 2 parts Baiziren, 3 parts Rehmannia glutinosa , 1 part of hawthorn, 2 parts of wolfberry, 0.3 part of paeonol, 10 parts of sesame, 3 parts of rock sugar, 1 part of green onion, 2 parts of dried ginger, 0.5 part of fragrant fruit, 0.3 part of fennel, 0.5 part of clove, 0.5 part of vanilla, aniseed 0.5 parts, 0.5 parts pepper, 12 parts cooking wine, 40 parts vegetable oil, 1000 parts broth.

[0034] A kind of production method of removing fire and nourishing yin chafing dish seasoning is as follows:

[0035] A. Anemarrhena, Anemarrhena, Dendrobium, Ophiopogon japonicus, Asparagus, Polygonatum odoratum, Polygonatum, Baiziren, Rehmannia glutinosa, hawthorn, wolfberry, paeonol, dried ginger, fragrant fruit, fennel, clove, vanilla, aniseed , Zanthoxylum bungeanum crushed into coarse pow...

Embodiment 2

[0041] 3 parts of Anemarrhena, 6 parts of lotus seeds, 2.5 parts of Anemarrhena, 1.5 parts of Dendrobium, 5 parts of Ophiopogon japonicus, 7 parts of red dates, 2.5 parts of Asparagus, 5 parts of Polygonatum odoratum, 6 parts of Polygonatum, 4.5 parts of Baiziren, 6 parts of Rehmannia glutinosa , 3 parts of hawthorn, 6 parts of wolfberry, 2 parts of paeonol, 20 parts of sesame, 10 parts of rock sugar, 4 parts of green onion, 5 parts of dried ginger, 2.5 parts of fragrant fruit, 1.8 parts of fennel, 1.5 parts of clove, 1.8 parts of vanilla, aniseed 3 parts, 2.5 parts of pepper, 20 parts of cooking wine, 55 parts of vegetable oil, 2500 parts of broth.

[0042] A kind of production method of removing fire and nourishing yin chafing dish seasoning is as follows:

[0043] A. Anemarrhena, Anemarrhena, Dendrobium, Ophiopogon japonicus, Asparagus, Polygonatum odoratum, Polygonatum, Baiziren, Rehmannia glutinosa, hawthorn, wolfberry, paeonol, dried ginger, fragrant fruit, fennel, clove...

Embodiment 3

[0049]1.75 parts of Anemarrhena, 5 parts of lotus seeds, 1.5 parts of S. chinensis, 1.15 parts of Dendrobium, 3.5 parts of Ophiopogon japonicus, 5 parts of red dates, 1.75 parts of Asparagus, 3.5 parts of Polygonatum odoratum, 4.5 parts of Polygonatum, 3.25 parts of Baiziren, 4.5 parts of Rehmannia glutinosa , 2 parts of hawthorn, 4 parts of wolfberry, 1.15 parts of paeonol, 15 parts of sesame, 6.5 parts of rock sugar, 2.5 parts of green onion, 3.5 parts of dried ginger, 1.5 parts of fragrant fruit, 1.05 parts of fennel, 1 part of clove, 1.15 parts of vanilla, aniseed 1.75 parts, 1.5 parts pepper, 16 parts cooking wine, 47.5 parts vegetable oil, 1750 parts broth.

[0050] A kind of production method of removing fire and nourishing yin chafing dish seasoning is as follows:

[0051] A. Anemarrhena, Anemarrhena, Dendrobium, Ophiopogon japonicus, Asparagus, Polygonatum odoratum, Polygonatum, Baiziren, Rehmannia glutinosa, hawthorn, wolfberry, paeonol, dried ginger, fragrant fruit,...

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PUM

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Abstract

The invention provides a hotpot seasoning for reducing internal heat and nourishing yin. The hotpot seasoning contains anemarrhena root, lotus seed, gardenia, stem of noble dendrobium, dwarf lilyturf tuber, red jujube, asparagus root, fragrant solomonseal rhizome, many-flower solomonseal rhizome, seed of oriental arborviate, cooked rehmannia root, hawthorn fruit, Chinese wolfberry, root-bark of tree peony, sesame, crystal sugar, Chinese onion green, dried ginger, Szechuan lovage rhizome, fennel, clove, vanilla, aniseed, pricklyash peel, cooking wine, vegetable oil and soup-stock. The hotpot seasoning has reasonable formula and fresh taste, contains multiple health-care materials, and can well exert the health-care effect by combining an eating method of hotpot; when the seasoning is adopted for the hotpot, people can enjoy the delicious taste of the hotpot, and do not worry the discomfort symptom of getting fire; and the hotpot seasoning can realize industrialized production.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a hot pot seasoning for removing fire and nourishing yin. Background technique [0002] Hot pot is a fashionable diet in winter, but people are very easy to get angry after eating hot pot. In severe cases, some symptoms of partial heat may even cause some diseases. This is because the soup in the hot pot is boiled for a long time, and the soup becomes hot and dry. , and the seasonings used in hot pot, such as chili, pepper, pepper, clove, aniseed, green onion, coriander, ginger and other spicy ingredients are also warm things, plus chicken, lamb, dog meat, etc. are all warm, resulting in " Dryness increases dryness". Therefore, people who often eat hot pot tend to get angry, feel hot all over, and have dry mouth and tongue. Constipation, yellow urine. It is called "hot pot syndrome" in medicine. The cause of this disease is that the food in the hot pot is not well pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/29A23L27/10A23L33/00
Inventor 胡成爱
Owner 胡成爱
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