Functional seaweed jam and production method thereof
A seaweed sauce and a functional technology, applied in the field of functional seaweed sauce and its preparation, can solve the problems of slow onset of dietary therapy, drug dependence, large side effects, etc., and achieve the effects of rich nutritional value, recovery of functions, and prevention of hyperplasia
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Embodiment 1
[0035] A functional seaweed sauce, the composition of raw materials and the parts by weight include: 50 parts of Grape fern algae, 8 parts of fresh aloe vera, 9 parts of lotus root, 10 parts of prune, 8 parts of black sesame, 8 parts of angelica, hemp 9 parts of kernels, 10 parts of black fungus, 8 parts of Laoshan green tea, 10 parts of cassia seeds, 9 parts of poria cocos, 15 parts of purple sweet potato, 10 parts of green pepper, 4 parts of hemp oil, and 2 parts of table salt.
[0036] The preparation method of described functional seaweed sauce, comprises the following steps:
[0037] (1) Wash the lotus root and purple sweet potato, peel them and cut them into cubes with a side length of 2 cm, steam them at 100°C for 30 minutes, mix the cooked lotus root and purple sweet potato, crush them, and pass through a 100-mesh sieve to obtain the mixed mud A. After the black fungus is soaked, mix it with long-stem grape fern algae, fresh aloe vera, prunes, and green peppers, wash i...
Embodiment 2
[0041] A functional seaweed sauce, the composition of raw materials and the parts by weight include: 55 parts of Botrytis elongatum, 10 parts of fresh aloe vera, 12 parts of lotus root, 13 parts of prune, 10 parts of black sesame, 9 parts of angelica, hemp 12 parts of kernels, 11 parts of black fungus, 10 parts of Laoshan green tea, 11 parts of cassia seeds, 10 parts of poria cocos, 17 parts of purple sweet potato, 12 parts of green pepper, 5 parts of hemp oil, and 3 parts of table salt.
[0042] The preparation method of the functional seaweed sauce of embodiment 2 is the same as embodiment 1.
Embodiment 3
[0044] A functional seaweed sauce, the composition of raw materials and the parts by weight include: 60 parts of grape fern algae, 12 parts of fresh aloe vera, 16 parts of lotus root, 16 parts of prunes, 12 parts of black sesame, 10 parts of angelica, hemp 15 parts of kernels, 13 parts of black fungus, 13 parts of Laoshan green tea, 12 parts of cassia seeds, 13 parts of Poria cocos, 20 parts of purple sweet potato, 15 parts of green pepper, 6 parts of hemp oil, and 4 parts of table salt.
[0045] The preparation method of the functional seaweed sauce of embodiment 3 is the same as embodiment 1.
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