Hot-pot seasoning containing phaenosperma globosa and having deficiency tonifying function and preparation method of hot-pot seasoning
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A technology of hot pot seasoning and seed grass, which is applied in the field of hot pot seasoning and achieves the effects of high edible value, less loss of nutrients and simple process
Inactive Publication Date: 2016-11-09
HARBIN LING CHUN WEI DAO FOOD DEV
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With the continuous improvement of people's living standards, the requirements for hot pot seasoning are getting higher and higher. While pursuing taste, they also pay more attention to health and nutrition. Not only must it taste delicious, but more importantly, it must be healthy , the traditional hot pot seasoning can no longer meet people's requirements
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Embodiment 1
[0028] A condiment for invigorating deficiency hot pot with Cinnamon sativa, which is prepared from the following parts by weight: 15-20 parts of Cinnamon sylvestris, 15-17 parts of black berry, 10-15 parts of dodder, and 10-13 parts of windmill , 8-12 parts of double-cut vegetables, 5-10 parts of white fresh skin, 5-8 parts of red beard, 3-5 parts of Ligustrum lucidum, 2-4 parts of pineapple grass, 1-3 parts of velvet grass, auxiliary materials 20-25 parts; the auxiliary materials are made from raw materials according to the following parts by weight, 5-7 parts of olive oil, 5-10 parts of white sesame, 3-5 parts of peanut kernels, 2-4 parts of corn kernels, 1 part of dried chili -3 parts, 1-2 parts of Chinese prickly ash, 1-2 parts of cumin, 1-1.5 parts of star anise, 2-3 parts of rock sugar, 3-5 parts of table salt.
Embodiment 2
[0030] Described a kind of Herba Cinnamomum tonic hotpot seasoning, raw material is by preferred parts by weight, 17 parts of Herb Cinnamon, 16 parts of Cuscuta chinensis, 15 parts of Cuscuta chinensis, 10 parts of windmill vine, 12 parts of double cut vegetables, white fresh 7 parts of skin, 5 parts of red beard, 4 parts of Ligustrum lucidum, 3 parts of pineapple grass, 2 parts of velvet grass, 25 parts of auxiliary materials.
Embodiment 3
[0032] Described a kind of Herba Cinnamomum tonic hotpot seasoning, raw material is by preferred parts by weight, 20 parts of Cinnamon Sinensis, 15 parts of Cuscuta chinensis, 10 parts of Cuscuta, 11 parts of Windmill Vine, 10 parts of double-cut vegetables, white fresh 5 parts of skin, 8 parts of red beard, 5 parts of Ligustrum lucidum, 2 parts of pineapple grass, 1 part of velvet grass, 23 parts of auxiliary materials.
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Abstract
The invention relates to hot-pot seasoning containing phaenosperma globosa and having deficiency tonifying function and a preparation method of the hot-pot seasoning and relates to hot-pot seasoning. The hot-pot seasoning is prepared from raw materials in parts by weight as follows: 15-20 parts of phaenosperma globosa, 15-17 parts of roots or stems of thomson creeper, 10-15 parts of south dodder seeds, 10-13 parts of stems of bengal hiptage, 8-12 parts of roots of Ceropegia dolichophylla Schltr., 5-10 parts of densefruit pittany root-bark, 5-8 parts of salvia, 3-5 parts of glossy privet fruits, 2-4 parts of seeds of dwarf cowlily, 1-3 parts of Chinese pyrola herbs and 20-25 parts of auxiliaries. The preparation method comprises steps as follows: (1) preparation of a medicinal liquid, (2) preparation of the auxiliaries, (3) preparation of powder, (4) mixing and sterilization. The hot-pot seasoning is delicious, has good health-care efficacy and has the efficacy of deficiency tonification and replenishment, body deficiency treatment and kidney and yin nourishment if taken for a long time.
Description
technical field [0001] The invention relates to a seasoning for hot pot, in particular to a condiment for tonic hot pot and a preparation method thereof. Background technique [0002] Hot pot is loved by people all the time because it can be modulated into various tastes according to different groups of people and different climates. As we all know, the taste of hot pot depends on the taste of hot pot seasoning, that is, the formula in the seasoning. With the continuous improvement of people's living standards, the requirements for hot pot seasoning are getting higher and higher. While pursuing taste, they also pay more attention to health and nutrition. Not only must it taste delicious, but more importantly, it must be healthy , the traditional hot pot seasoning can no longer meet people's requirements. Contents of the invention [0003] The purpose of the present invention is to provide a kind of Xianzicao tonic hot pot seasoning and its preparation method which has th...
Claims
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