CN102266040A - Flower sauce with efficacies of heat clear and internal heat removal - Google Patents
Flower sauce with efficacies of heat clear and internal heat removal Download PDFInfo
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- CN102266040A CN102266040A CN2010101929144A CN201010192914A CN102266040A CN 102266040 A CN102266040 A CN 102266040A CN 2010101929144 A CN2010101929144 A CN 2010101929144A CN 201010192914 A CN201010192914 A CN 201010192914A CN 102266040 A CN102266040 A CN 102266040A
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Abstract
The invention discloses a flower sauce with efficacies of heat clear and internal heat removal. The flower sauce is prepared by treating flowers which are edible and have medicinal values as main raw materials with honey and natural lemon juice being added. The flower sauce which fully combines the medicinal and edible values of lily, datlily, thistle, epiphyllum, lotus and chrysanthemum and allows honey and the natural lemon juice to be added is a delicious flower sauce with perfect combination of color, fragrance and taste. The flower sauce of the invention which selects pure natural ingredients, contains no additives and reserves original nutrient components of above flowers has the efficacies of heat clear and internal heat removal, hepatic qi softening, and nerve calming and meditation when being eaten for a long term.
Description
Technical field
The present invention relates to food technology field, specifically a kind of colored sauce with clearing heat and removing internal heat effect.
Background technology
Edible flower is of a great variety, and is abundant in content.Anthophagy heat is risen in more American-European countries, think that the flower food is the collocation of modern's up-to-date diet nutritional, China's edible flower is with a long history, and mode is various, as over one hundred kind of fresh flower grand banquets such as sophora flower cake, chrysanthemum cake, day lily, five cauliflowers, five-flowered tea, plum blossom congee, sweet osmanthus acid soup.As food, not only body-building can also be improved looks with fresh flower.Study mensuration according to the expert, flowers foods contains ten various trace elements such as amino acid, iron, zinc, iodine, selenium, 14 kinds of vitamins, kind of active protease, nucleic acid, flavone compound isoreactivity material surplus in the of 80.The protein content of flower outclass beef, egg, and Vit C contents is higher than fruit.A lot of flowers not only have edibility, also have higher medical value.
The traditional Chinese medical science thinks that the lily cold nature is flat, has moistening lung, relieve inflammation or internal heat, and the effect of calming the nerves, flower, the squamous stem all can be used as medicine, and is a kind of flowers of dietotherapeutic.Datlily has another name called day lily, and the content of its carrotene is not second to carrot, and the meat hypertrophy is spent flavor delicate fragrance, and nutritive value is very high, is famous basic food.Datlily contains a large amount of carbohydrates, protein and cellulosic, has only a spot of fat, and calcium, phosphorus, iron, vitamin A, B1, B2 equal size are all very high, often eat datlily, can remove lung heat, soft irritability, the prevention children are because of the nose is bleeding phenomenon of scorching initiation, and can enrich blood, hematopoiesis, strengthen viscera function.Flat, the sweet and slightly bitter taste of thistle cold nature, refrigerant moistening lung, the sore of dispelling calm the nerves, fall that fire clears away heart-fire, tonifying middle-Jiao and Qi, the cough-relieving of accent lung, and high nutrition, medical value are arranged.Broad-leaved epiphyllum cold nature slightly sweet flavor cures mainly cough with lung heat, spitting of blood, uterine bleeding, palpitaition, insomnia.Lotus can promoting blood circulation and hemostasis, dry disappear wind, the cool blood that clears away heart-fire, separate thermal detoxification.The chrysanthemum sweet-bitter flavor is slightly cold, and the wind that looses is clearing heat and detoxicating.
Having a lot in the market is the colored sauce of raw material with single flowers, and also not occurring with multiple flowers is primary raw material, and has the colored sauce of clearing heat and removing internal heat effect.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of colored sauce with clearing heat and removing internal heat effect.
In order to realize the present invention, the concrete scheme of being taked is:
A kind of colored sauce with clearing heat and removing internal heat effect is characterized in that: the flowers that have medical value with edible again concurrently are primary raw material, are equipped with honey and natural lemon juice is made.
A kind of colored sauce with clearing heat and removing internal heat effect is characterized in that: the flowers that edible has medical value again concurrently are lily, datlily, thistle, broad-leaved epiphyllum, lotus and chrysanthemum.
A kind of colored sauce with clearing heat and removing internal heat effect is characterized in that: its compositing formula is than being lily 3-10 part, datlily 5-15 part, thistle 4-9 part, broad-leaved epiphyllum 2-12 part, lotus 5-9 part and chrysanthemum 4-10 part, honey 5-15 part, natural lemon juice 2-6 part.
A kind of colored sauce with clearing heat and removing internal heat effect is characterized in that: its compositing formula is than being lily 4-9 part, datlily 6-13 part, thistle 5-8 part, broad-leaved epiphyllum 4-10 part, lotus 6-8 part and chrysanthemum 5-9 part, honey 7-12 part, natural lemon juice 3-5 part.
A kind of colored sauce with clearing heat and removing internal heat effect is characterized in that: it preferably forms recipe ratio is 6 parts of lilies, 12 parts of datlilies, 7 parts of thistles, 7 parts of broad-leaved epiphyllums, 7 parts of lotuses and 7 parts of chrysanthemums, 10 parts of honey, 4 parts in natural lemon juice.
A kind of colored sauce with clearing heat and removing internal heat effect, it is characterized in that: its manufacturing process is: with fresh, free of contamination flower is removed the flower base of a fruit, pistil and do yellow petal after, rinse well with clear water, use soak 2-3 hour with flower with the pure water of equal portions after, boil with big fire, change slow fire and continued to boil 30-40 minute, pour in the agitator, stirred 3-5 minute, and added natural lemon juice, continue to stir 1-2 minute, dry in the air and add honey after the cold again and stirred 1-2 minute, sterilization, tinning, sealing gets final product.
The present invention fully combines the medicinal and edibility of lily, datlily, thistle, broad-leaved epiphyllum, lotus and chrysanthemum, is equipped with honey and natural lemon juice, and it is tempting to make color, and fragrant odour, sweet and sour taste have the delicious food flower sauce of health-care efficacy simultaneously concurrently.This product is selected the pure natural batching for use, does not contain additive, has kept original nutritional labeling of flowers, clearing heat and removing internal heat, and soft irritability, the quiet think of of calming the nerves is good to eat flavouring and the daily nutrition type health food on people's dining table.
The specific embodiment
Embodiment one
With fresh, 6 parts of free of contamination flower lilies, 12 parts of datlilies, 7 parts of thistles, 7 parts of broad-leaved epiphyllums, 7 parts of lotuses and chrysanthemum are rinsed well with clear water after removing for 7 parts and spending the base of a fruit, pistil and do yellow petal, after soaking 2 hours with the pure water of equal portions with six kinds of flowers, boil with big fire, change slow fire and continued to boil 40 minutes, pour in the agitator, stirred 3 minutes, and added 4 parts in natural lemon juice, continue to stir 1 minute, dry in the air and add honey after the cold again and stirred 1 minute for 10 parts, sterilization, tinning, sealing gets final product.
Embodiment two
With fresh, 10 parts of free of contamination flower lilies, 15 parts of datlilies, 9 parts of thistles, 12 parts of broad-leaved epiphyllums, 9 parts of lotuses and chrysanthemum are rinsed well with clear water after removing for 10 parts and spending the base of a fruit, pistil and do yellow petal, after soaking 3 hours with the pure water of equal portions with six kinds of flowers, boil with big fire, change slow fire and continued to boil 40 minutes, pour in the agitator, stirred 5 minutes, and added 6 parts in natural lemon juice, continue to stir 2 minutes, dry in the air and add honey after the cold again and stirred 1 minute for 15 parts, sterilization, tinning, sealing gets final product.
Claims (6)
1. colored sauce with clearing heat and removing internal heat effect, it is characterized in that: the flowers that have medical value with edible again concurrently are primary raw material, are equipped with honey and natural lemon juice is made.
2. a kind of colored sauce with clearing heat and removing internal heat effect according to claim 1 is characterized in that: the flowers that edible has medical value again concurrently are lily, datlily, thistle, broad-leaved epiphyllum, lotus and chrysanthemum.
3. a kind of colored sauce with clearing heat and removing internal heat effect according to claim 1 is characterized in that: its compositing formula is than being lily 3-10 part, datlily 5-15 part, thistle 4-9 part, broad-leaved epiphyllum 2-12 part, lotus 5-9 part, chrysanthemum 4-10 part, honey 5-15 part, natural lemon juice 2-6 part.
4. a kind of colored sauce with clearing heat and removing internal heat effect according to claim 1 is characterized in that: its compositing formula is than being lily 4-9 part, datlily 6-13 part, thistle 5-8 part, broad-leaved epiphyllum 4-10 part, lotus 6-8 part, chrysanthemum 5-9 part, honey 7-12 part, natural lemon juice 3-5 part.
5. a kind of colored sauce with clearing heat and removing internal heat effect according to claim 1 is characterized in that: it preferably forms recipe ratio is 6 parts of lilies, 12 parts of datlilies, 7 parts of thistles, 7 parts of broad-leaved epiphyllums, 7 parts of lotuses, 7 parts of chrysanthemums, 10 parts of honey, 4 parts in natural lemon juice.
6. a kind of colored sauce according to claim 1 with clearing heat and removing internal heat effect, it is characterized in that: its manufacturing process is: with fresh, free of contamination flower is removed the flower base of a fruit, behind pistil and the dried yellow petal, rinse well with clear water, after soaking 2-3 hour with the pure water of equal portions with flower, boil with big fire, change slow fire and continued to boil 30-40 minute, pour in the agitator, stirred 3-5 minute, and added natural lemon juice, continue to stir 1-2 minute, the cool back adding honey that dries in the air stirred 1-2 minute again, sterilization, tinning, sealing gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101929144A CN102266040A (en) | 2010-06-04 | 2010-06-04 | Flower sauce with efficacies of heat clear and internal heat removal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101929144A CN102266040A (en) | 2010-06-04 | 2010-06-04 | Flower sauce with efficacies of heat clear and internal heat removal |
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| Publication Number | Publication Date |
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| CN102266040A true CN102266040A (en) | 2011-12-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101929144A Pending CN102266040A (en) | 2010-06-04 | 2010-06-04 | Flower sauce with efficacies of heat clear and internal heat removal |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156933A (en) * | 2013-03-17 | 2013-06-19 | 姚文 | Balsam pear fire removing pills |
| CN103250930A (en) * | 2013-05-29 | 2013-08-21 | 俞定元 | Fragrant and sweet azalea sauce |
| CN105533645A (en) * | 2015-12-31 | 2016-05-04 | 湘潭市山里来绿色食品科技开发有限公司 | Fermented flos hibisci shii-take fish sauce and preparation method thereof |
| CN105724911A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Heat clearing and internal heat reducing pork ball |
| CN113229475A (en) * | 2021-06-21 | 2021-08-10 | 上海应用技术大学 | Hemerocallis fulva flower sauce and preparation method thereof |
-
2010
- 2010-06-04 CN CN2010101929144A patent/CN102266040A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156933A (en) * | 2013-03-17 | 2013-06-19 | 姚文 | Balsam pear fire removing pills |
| CN103250930A (en) * | 2013-05-29 | 2013-08-21 | 俞定元 | Fragrant and sweet azalea sauce |
| CN105724911A (en) * | 2014-12-10 | 2016-07-06 | 陈大成 | Heat clearing and internal heat reducing pork ball |
| CN105533645A (en) * | 2015-12-31 | 2016-05-04 | 湘潭市山里来绿色食品科技开发有限公司 | Fermented flos hibisci shii-take fish sauce and preparation method thereof |
| CN113229475A (en) * | 2021-06-21 | 2021-08-10 | 上海应用技术大学 | Hemerocallis fulva flower sauce and preparation method thereof |
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| C06 | Publication | ||
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| DD01 | Delivery of document by public notice |
Addressee: Zhou Ming Document name: Notification of before Expiration of Request of Examination as to Substance |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111207 |