CN103519117A - Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning - Google Patents

Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning Download PDF

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Publication number
CN103519117A
CN103519117A CN201310443552.5A CN201310443552A CN103519117A CN 103519117 A CN103519117 A CN 103519117A CN 201310443552 A CN201310443552 A CN 201310443552A CN 103519117 A CN103519117 A CN 103519117A
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CN
China
Prior art keywords
parts
cough
chicken
relieving
leaf
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Pending
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CN201310443552.5A
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Chinese (zh)
Inventor
段芝梅
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段芝梅
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Priority to CN201310443552.5A priority Critical patent/CN103519117A/en
Publication of CN103519117A publication Critical patent/CN103519117A/en
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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a composite soup block seasoning capable of decreasing internal heat and relieving a cough. The composite soup block seasoning is characterized by consisting of the following raw materials in parts by weight: 11-17 parts of chicken meat, 4-6 parts of grapes, 3-4 parts of pumpkins, 1-3 parts of oat powder, 1-3 parts of mung bean flour, 0.6-1 part of jerusalem artichoke, 1-2 parts of negundo chastetree leaves, 0.8-1 part of fructus schizandrae, 2-3 parts of lilies, 0.4-0.5 part of moutan barks, 0.5-1 part of shaddock peels, 1-2 parts of American ginseng, 0.2-0.4 part of roselle, 1-2 parts of rhodiola, 0.2-0.4 part of honeysuckle leaves, 14-20 parts of low-sodium salt, 21-32 parts of aginomoto and 1-2 parts of fennel powder. According to the composite soup block seasoning, the chicken meat is roasted after being soaked in fruit fermented liquid, so that the taste of the chicken meat is enriched, and the fragrance of the chicken meat is enhanced; the moutan barks have the effects of clearing the heat, cooling the blood, promoting blood circulation to remove blood stasis, diminishing inflammation, suppressing bacteria and the like and can prevent mutation, resist mutagenesis and prevent cancers; the lilies can be used for removing heat from the lung to relieve the cough; the moutan barks and the lilies are combined to decrease the internal heat and relieve the cough.

Description

A kind of compound cake flavouring that falls fiery cough-relieving and preparation method thereof
Technical field
The present invention relates generally to a kind of compound cake flavouring that falls fiery cough-relieving, belongs to field of food.
Background technology
Raising along with people's living standard, people are more and more higher to the requirement of eating, chickens' extract is a kind of flavoring that people commonly use when dish-cooking, the main component of chickens' extract is chicken, the chickens' extract of selling on market, large multi-flavour is single, not comprehensive nutrition, often eat and also have damage health, fat perfume and meat that the fragrance of chickens' extract is mainly derived from natural chicken meat are fragrant, be that other essence, spices institute are irreplaceable, yet the fragrance of chickens' extract are mainly derived from chicken extract at present, and at present chicken extract mainly with new fresh chicken meat by infusion extraction of the juice, then concentrated acquisition.And infusion extraction of the juice only can obtain the part that chicken is very little, most of chicken goes out of use after infusion, has lost fragrance, flavour and the nutritional labeling of natural chicken meat, and after chicken baking, fragrance is stronger, has improved the utilization rate of chicken.
Summary of the invention
The object of the invention is exactly for a kind of compound cake flavouring that falls fiery cough-relieving and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A compound cake flavouring for fiery cough-relieving, it is comprised of the raw material of following weight parts:
Chicken 11-17, grape 4-6, pumpkin 3-4, oatmeal 1-3, mung bean flour 1-3, jerusalem artichoke 0.6-1, Negundo Chastetree Leaf 1-2, fruit of Chinese magnoliavine 0.8-1, lily 2-3, moutan bark 0.4-0.5, pomelo peel 0.5-1, American Ginseng 1-2, roselle 0.2-0.4, rhodiola root 1-2, honeysuckle-leaf 0.2-0.4, Cardia Salt 14-20, monosodium glutamate 21-32, fennel powder 1-2.
A preparation method for the compound cake flavouring of fiery cough-relieving, comprises the following steps:
(1) squeezing the juice after above-mentioned grape is cleaned, add the distiller's yeast of 2-3%, be placed in fermentation tank, is 25-30 ℃ of lower seal fermentation 3-4 days in temperature, and discharging after fermentation ends, adds chicken, be placed in pot, and in temperature, be at 60-70 ℃, to add a cover boiling to anhydrous;
(2) send into baking box after the chicken after above-mentioned boiling is cooled, bake rear discharging and grind into powder;
(3) above-mentioned jerusalem artichoke, Negundo Chastetree Leaf, the fruit of Chinese magnoliavine, lily, moutan bark, pomelo peel, American Ginseng, roselle, rhodiola root, honeysuckle-leaf are mixed to extracting in water, filtering and concentrating, dry rear grinding;
(4) in the saline solution that is 1-3% by pumpkin in concentration, boiling, to ripe, is taken out post-drying, grinds into powder;
(5) each raw material after above-mentioned processing is mixed with surplus stock, granulation, the compound cake flavouring of fiery cough-relieving, falls in vibra fluidized bed drying described in obtaining.
Advantage of the present invention is:
Baking after the present invention soaks chicken in fruit zymotic fluid, not only enriched the mouthfeel of chicken, strengthened the fragrance of chicken, also greatly improved the utilization rate of chicken raw material during chickens' extract is produced, reduced production cost, the chickens' extract that the present invention produces is unique flavor not only, and nutritious, wherein pumpkin has removing toxic substances, protects gastric mucosa, prevents and treats diabetes, reduces the effects such as blood sugar, enhancing development; Moutan bark has clearing heat and cooling blood; Promoting blood circulation to remove blood stasis, anti-inflammatory, the effect such as antibacterial, can anti-ly suddenly change, anti-mutagenesis, pre-anti-cancer, the removing heat from the lung to relieve cough of lily energy, fiery clearing and antitussive, can fall in Papillary.
The specific embodiment
Embodiment 1
A compound cake flavouring for fiery cough-relieving, it by following weight parts (kilogram) raw material form:
Chicken 17, grape 6, pumpkin 4, oatmeal 3, mung bean flour 1, jerusalem artichoke 0.6, Negundo Chastetree Leaf 2, the fruit of Chinese magnoliavine 0.8, lily 3, moutan bark 0.5, pomelo peel 0.5, American Ginseng 2, roselle 0.4, rhodiola root 1, honeysuckle-leaf 0.4, Cardia Salt 20, monosodium glutamate 32, fennel powder 2.
A preparation method for the compound cake flavouring of fiery cough-relieving, comprises the following steps:
(1) squeezing the juice after above-mentioned grape is cleaned, add 3% distiller's yeast, be placed in fermentation tank, is 30 ℃ of lower seals fermentations 4 days in temperature, and discharging after fermentation ends, adds chicken, be placed in pot, and in temperature, be at 70 ℃, to add a cover boiling to anhydrous;
(2) send into baking box after the chicken after above-mentioned boiling is cooled, bake rear discharging and grind into powder;
(3) above-mentioned jerusalem artichoke, Negundo Chastetree Leaf, the fruit of Chinese magnoliavine, lily, moutan bark, pomelo peel, American Ginseng, roselle, rhodiola root, honeysuckle-leaf are mixed to extracting in water, filtering and concentrating, dry rear grinding;
(4) in the saline solution that is 3% by pumpkin in concentration, boiling, to ripe, is taken out post-drying, grinds into powder;
(5) each raw material after above-mentioned processing is mixed with surplus stock, granulation, the compound cake flavouring of fiery cough-relieving, falls in vibra fluidized bed drying described in obtaining.

Claims (2)

1. fall a compound cake flavouring for fiery cough-relieving, it is characterized in that it is comprised of the raw material of following weight parts:
Chicken 11-17, grape 4-6, pumpkin 3-4, oatmeal 1-3, mung bean flour 1-3, jerusalem artichoke 0.6-1, Negundo Chastetree Leaf 1-2, loguat leaf 0.8-1, lily 2-3, moutan bark 0.4-0.5, pomelo peel 0.5-1, American Ginseng 1-2, roselle 0.2-0.4, rhodiola root 1-2, honeysuckle-leaf 0.2-0.4, Cardia Salt 14-20, monosodium glutamate 21-32, fennel powder 1-2.
2. a preparation method who falls the compound cake flavouring of fiery cough-relieving as claimed in claim 1, is characterized in that comprising the following steps:
(1) squeezing the juice after above-mentioned grape is cleaned, add the distiller's yeast of 2-3%, be placed in fermentation tank, is 25-30 ℃ of lower seal fermentation 3-4 days in temperature, and discharging after fermentation ends, adds chicken, be placed in pot, and in temperature, be at 60-70 ℃, to add a cover boiling to anhydrous;
(2) send into baking box after the chicken after above-mentioned boiling is cooled, bake rear discharging and grind into powder;
(3) above-mentioned jerusalem artichoke, Negundo Chastetree Leaf, the fruit of Chinese magnoliavine, lily, moutan bark, pomelo peel, American Ginseng, roselle, rhodiola root, honeysuckle-leaf are mixed to extracting in water, filtering and concentrating, dry rear grinding;
(4) in the saline solution that is 1-3% by pumpkin in concentration, boiling, to ripe, is taken out post-drying, grinds into powder;
(5) each raw material after above-mentioned processing is mixed with surplus stock, granulation, the compound cake flavouring of fiery cough-relieving, falls in vibra fluidized bed drying described in obtaining.
CN201310443552.5A 2013-09-26 2013-09-26 Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning Pending CN103519117A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310443552.5A CN103519117A (en) 2013-09-26 2013-09-26 Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310443552.5A CN103519117A (en) 2013-09-26 2013-09-26 Composite soup block seasoning capable of decreasing internal heat and relieving cough and preparation method for composite soup block seasoning

Publications (1)

Publication Number Publication Date
CN103519117A true CN103519117A (en) 2014-01-22

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740941A (en) * 2018-07-06 2018-11-06 河南省商业科学研究所有限责任公司 A kind of instant noodles loquat chop flavor seasoning powder packet
CN108835600A (en) * 2018-07-06 2018-11-20 河南省商业科学研究所有限责任公司 A kind of condiment for instant noodles sauce bag

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1947584A (en) * 2006-11-09 2007-04-18 四川大学 Method for producing health-care food poured with boiling before eating it
CN101085198A (en) * 2007-06-29 2007-12-12 王海锋 Internal-applied traditional Chinese medicine composition for treating chronic pharyngitis
CN101223976A (en) * 2008-01-30 2008-07-23 王新民 Black healthy spice of chicken essence
CN101584466A (en) * 2008-05-22 2009-11-25 刘泳宏 Natural lung-nourishing asthma-relieving egg and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1947584A (en) * 2006-11-09 2007-04-18 四川大学 Method for producing health-care food poured with boiling before eating it
CN101085198A (en) * 2007-06-29 2007-12-12 王海锋 Internal-applied traditional Chinese medicine composition for treating chronic pharyngitis
CN101223976A (en) * 2008-01-30 2008-07-23 王新民 Black healthy spice of chicken essence
CN101584466A (en) * 2008-05-22 2009-11-25 刘泳宏 Natural lung-nourishing asthma-relieving egg and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108740941A (en) * 2018-07-06 2018-11-06 河南省商业科学研究所有限责任公司 A kind of instant noodles loquat chop flavor seasoning powder packet
CN108835600A (en) * 2018-07-06 2018-11-20 河南省商业科学研究所有限责任公司 A kind of condiment for instant noodles sauce bag

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Application publication date: 20140122