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Making method of burdock ginger decoction

A production method and burdock ginger technology are applied in the production field of burdock ginger soup, can solve the problems of not finding a method for making burdock ginger soup, etc., and achieve the effects of reliable and easy method, excellent health care effect, and low cost.

Inactive Publication Date: 2013-04-17
山东鲁丰食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] After searching, there is no report on the preparation method of burdock ginger soup

Method used

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Embodiment Construction

[0015] A kind of preparation method of burdock ginger soup, major ingredient is burdock root and ginger, and auxiliary material is water, and ginger is old ginger, and burdock root is 120 grams, and ginger is 10 grams, and its concrete making.1 steps are as follows:

[0016] a. Wash the burdock root and cut into slices;

[0017] b. Put the burdock root slices and ginger slices into the pot together, and add 3600 grams of water;

[0018] c. Boil the burdock root slices and ginger slices together, bring to a boil over high heat, then boil over low heat for 45 minutes, filter out the residue, and obtain burdock ginger soup.

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Abstract

The invention provides a making method of burdock ginger decoction, and belongs to the technical field of health foods. The method adopts the burdock roots and fresh ginger as the main materials, and water as the auxiliary material; the ginger is the mature ginger; the mass ratio of the burdock roots to the ginger is (6: 1)-(1.1); and the water mass of the water is 29 to 31 times that of the burdock roots. By adopting the manufacture method, the health benefits of the burdock roots and ginger slices are mutually complemented and overlapped, so that the burdock ginger decoction has excellent health benefit and the diabetes mellitus, hypertension, hyperlipidemia, heart disease, constipation and symptoms of cancer can be effectively relived; and the manufacture method has the advantages of being reliable and feasible and relatively low in cost.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a preparation method of burdock and ginger soup. Background technique [0002] Burdock, native to China, is a biennial herbaceous plant in the flower family. It is a vegetable with both medicinal and edible uses. Its leaves, flowers, roots, and fruits can all be used as medicine and food, and it is a dual-purpose food for medicine and food. Burdock root contains arctiin, protein, alkaloids, vitamins B1, B2, and 17 kinds of amino acids necessary for the human body, which can significantly lower blood pressure and blood lipids, and can effectively inhibit the growth and spread of cancer cells. It contains 91.79 milligrams of calcium, nine times that of celery; 50.3 milligrams of iron, sixteen times that of spinach. Recognized as a special health-care vegetable with high nutritional value, it enjoys the beauty of "the king of vegetables". [0003] Ginger, the rhizo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/29A23L1/212A23L1/214A23L23/00A23L19/00A23L19/10A23L33/00
Inventor 陈志亮
Owner 山东鲁丰食品科技股份有限公司
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