CN103919101A - Flavoring bag for medicinal diet - Google Patents
Flavoring bag for medicinal diet Download PDFInfo
- Publication number
- CN103919101A CN103919101A CN201410161758.3A CN201410161758A CN103919101A CN 103919101 A CN103919101 A CN 103919101A CN 201410161758 A CN201410161758 A CN 201410161758A CN 103919101 A CN103919101 A CN 103919101A
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- grams
- gram
- chinese
- radix
- flavoring bag
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- 235000005911 diet Nutrition 0.000 title abstract description 8
- 230000037213 diet Effects 0.000 title abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 12
- 241000132012 Atractylodes Species 0.000 claims abstract description 12
- 241000005787 Cistanche Species 0.000 claims abstract description 12
- 241000110637 Cuscuta chinensis Species 0.000 claims abstract description 12
- 244000241872 Lycium chinense Species 0.000 claims abstract description 12
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 12
- 244000197580 Poria cocos Species 0.000 claims abstract description 12
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 12
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 12
- 241000405414 Rehmannia Species 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 241000208688 Eucommia Species 0.000 claims description 11
- 240000001341 Reynoutria japonica Species 0.000 claims description 11
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 210000003056 antler Anatomy 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 210000000952 spleen Anatomy 0.000 claims description 7
- 241001038563 Pseudostellaria Species 0.000 claims description 6
- 241000545442 Radix Species 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 235000004879 dioscorea Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 210000002784 stomach Anatomy 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 16
- 201000010099 disease Diseases 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 229940079593 drug Drugs 0.000 abstract description 4
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021139 traditional diet Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a flavoring bag for medicinal diet. The flavoring bag comprises the following raw materials by weight: 8-12g of astragalus, 10-15g of Angelica sinensis, 5-8g of peach kernel, 6-9g of polygonum multiflorum, 5-7g of the fruit of Chinese wolfberry, 10-15g of Chinese yam, 8-12g of bighead atractylodes rhizome, 10-12g of poria cocos, 8-10g of radix pseudostellariae, 5-8g of Corn Cervi Pantotrichum, 8-10g of herba cistanche, 3-6g of the seed of Chinese dodder, 5-7g of eucommia ulmoides and 7-9g of rehmannia. According to the flavoring bag for medicinal diet, the flavoring bag which has color, aroma and taste and has the effects of protecting health, prolonging life and preventing and treating diseases is prepared through compatibility and combination of medicines and foods via cooking and conditioning, so that the medicines have the tastes of foods, the foods have the medicine effects, a synergistic effect is achieved, and bitter medicines are changed into delicious foods. The flavoring bag for medicinal diet is a good item for health maintenance and protection of modern people, the raw materials are prepared by adopting a clean sized dicing technology, the characteristics that the raw materials are sterile and natural and do not have toxic or side effects are guaranteed, and the flavoring bag for medicinal diet is convenient to use and high in practicality and can be eaten by people of all ages and both sexes.
Description
Technical field
The invention belongs to herbal cuisine field, particularly can be used as a kind of herbal cuisine flavor pack of benefiting qi and nourishing blood, foster spleen stomach invigorating, enriching yin and nourishing kidney.
Background technology
Herbal cuisine is risen in the traditional diet of China and dietary therapy of Chinese medicine culture, herbal cuisine is under traditional Chinese medicine, cookery and nutrition theoretical direction, the strict medicated food formula of pressing, food Chinese medicine and some to medical value is compatible, adopts the diet culinary art of China's uniqueness and the ticbit with certain color, shape that modern scientific method is made.It is the product that the traditional medical knowledge of China combines with cooking experience.Its " residence is cured in food ", both using medicine as food, composes food with medicinal again, and medicine is borrowed food power, and food helps medicine prestige, and the two complements each other, and brings out the best in each other; Both had higher nutritive value, preventable disease is cured the disease, health body-building, is promoted longevity again.
Have a meal for instructing to prepare from yin-yang and five elements, internal organs theory, herbal nature and the compatibility scheduling theory of the traditional Chinese medical science, for a long time, formed the theoretical system of a set of comparatively system.As follow the returning through theory of herbal nature, emphasize " sour in taste acting on the liver, bitter in taste acting on the heart, sweet flavour enters the spleen, pungent in taste acting on the lung, salty flavor entering the kidney "; Advocate diagnosis and prescription, because people executes meals, because of time execute meals.Focusing on Chinese medicine combines with diet, herbal cuisine is except having distinct tcm characteristic, also there is the general characteristic of food, emphasize color, shape, focus on nutritive value, therefore a good herbal cuisine, should be that both the health-preserving and disease-preventing to human body had positive role, human body is had to good trophism, evoke again people's appetite, give the power of hiding leaving a lasting and pleasant impression or aftertaste.
Herbal cuisine has many-sided effect such as health care, preventing and treating diseases, and herbal cuisine, mainly with the diseases prevention that takes care of health, focuses on and supports and anti-object, so herbal cuisine has consequence in health care, health, rehabilitation.
For existing technical problem, the object that is how to reach fast cooking herbal cuisine of required solution, makes it have effect easy to use, that the cooking is simple, health is healthy and strong.
Summary of the invention
Object of the present invention is exactly for the deficiencies in the prior art, a kind of herbal cuisine flavor pack of provide and can be used as benefiting qi and nourishing blood, supporting spleen stomach invigorating, enriching yin and nourishing kidney.
A kind of herbal cuisine flavor pack of the present invention, its raw material is by weight ratio: Radix Astragali 8-12 gram, Radix Angelicae Sinensis 10-15 gram, peach kernel 5-8 gram, fleece-flower root 6-9 gram, fruit of Chinese wolfberry 5-7 gram, Chinese yam 10-15 gram, bighead atractylodes rhizome 8-12 gram, Poria cocos 10-12 gram, radix pseudostellariae 8-10 gram, pilose antler 5-8 gram, saline cistanche 8-10 gram, seed of Chinese dodder 3-6 gram, bark of eucommia 5-7 gram, glutinous rehmannia 7-9 gram.
A kind of herbal cuisine flavor pack of the present invention, its benefiting qi and nourishing blood type is by weight ratio: 8 grams of the Radixs Astragali, 10 grams of Radix Angelicae Sinensis, 5 grams, peach kernel, 6 grams of the fleece-flowers root, 5 grams of the fruits of Chinese wolfberry, 10 grams of Chinese yams, 8 grams of the bighead atractylodes rhizomes, 10 grams, Poria cocos, 8 grams of radix pseudostellariaes, 5 grams, pilose antler, 8 grams of saline cistanches, 3 grams of the seed of Chinese dodders, 5 grams of the barks of eucommia, 7 grams of glutinous rehmannia.
A kind of herbal cuisine flavor pack of the present invention, its foster spleen stomach invigorating type is by weight ratio: 12 grams of the Radixs Astragali, 15 grams of Radix Angelicae Sinensis, 8 grams, peach kernel, 9 grams of the fleece-flowers root, 7 grams of the fruits of Chinese wolfberry, 15 grams of Chinese yams, 12 grams of the bighead atractylodes rhizomes, 12 grams, Poria cocos, 10 grams of radix pseudostellariaes, 8 grams, pilose antler, 10 grams of saline cistanches, 6 grams of the seed of Chinese dodders, 7 grams of the barks of eucommia, 9 grams of glutinous rehmannia.
The present invention can be realized by following mode:
A kind of herbal cuisine flavor pack, its step is as follows:
Get Radix Astragali 8-12 gram, Radix Angelicae Sinensis 10-15 gram, peach kernel 5-8 gram, fleece-flower root 6-9 gram, fruit of Chinese wolfberry 5-7 gram, Chinese yam 10-15 gram, bighead atractylodes rhizome 8-12 gram, Poria cocos 10-12 gram, radix pseudostellariae 8-10 gram, pilose antler 5-8 gram, saline cistanche 8-10 gram, seed of Chinese dodder 3-6 gram, bark of eucommia 5-7 gram, glutinous rehmannia 7-9 gram, all Chinese medicine materials are cleaned and put into crushed machine and carry out stripping and slicing, getting raw material after stripping and slicing puts into dewaterer and dewaters, its moisture should be between 0.5-1%, again the raw material bag distribution packaging of finding time after dehydration is made, in cooking process, together put into the pot cooking with homology dish.
A kind of herbal cuisine of the present invention is surrounded by following characteristics and beneficial effect with condiment:
1, a kind of herbal cuisine of the present invention by flavor pack the compatibility by medicine and food, combination, through means such as culinary art, modulation, make existing color, there is again health-care, the flavor pack of preventing and curing diseases, thereby can make medicine borrow food flavor, food is borrowed the efficacy of a drug, performance synergy, the medicine that becomes bitter taste is delicious food, is the good merchantable brand of modern's health care.
2, a kind of herbal cuisine flavor pack of the present invention, gets the Radix Astragali, Radix Angelicae Sinensis, peach kernel, the fleece-flower root, the fruit of Chinese wolfberry for benefiting qi and nourishing blood: get Chinese yam, the bighead atractylodes rhizome, Poria cocos, radix pseudostellariae for supporting spleen stomach invigorating; Get pilose antler, saline cistanche, the seed of Chinese dodder, the bark of eucommia, glutinous rehmannia for enriching yin and nourishing kidney.
3, a kind of herbal cuisine flavor pack of the present invention, raw material adopts clean pelletizing technology to make, ensured raw material aseptic, natural, without the feature of toxicity, side effect, and easy to use, practicality is high, men and women, old and young are edible all.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, but they are not limitation of the invention.
Embodiment mono-:
A kind of herbal cuisine flavor pack of the present invention, its benefiting qi and nourishing blood type is by weight ratio: 8 grams of the Radixs Astragali, 10 grams of Radix Angelicae Sinensis, 5 grams, peach kernel, 6 grams of the fleece-flowers root, 5 grams of the fruits of Chinese wolfberry, 10 grams of Chinese yams, 8 grams of the bighead atractylodes rhizomes, 10 grams, Poria cocos, 8 grams of radix pseudostellariaes, 5 grams, pilose antler, 8 grams of saline cistanches, 3 grams of the seed of Chinese dodders, 5 grams of the barks of eucommia, 7 grams of glutinous rehmannia, all Chinese medicine materials are cleaned and put into crushed machine and carry out stripping and slicing, getting raw material after stripping and slicing puts into dewaterer and dewaters, its moisture should be between 0.5-1%, again the raw material bag distribution packaging of finding time after dehydration is made, in cooking process, together put into the pot cooking with homology dish.
Embodiment bis-:
A kind of herbal cuisine flavor pack of the present invention, its foster spleen stomach invigorating type is by weight ratio: 12 grams of the Radixs Astragali, 15 grams of Radix Angelicae Sinensis, 8 grams, peach kernel, 9 grams of the fleece-flowers root, 7 grams of the fruits of Chinese wolfberry, 15 grams of Chinese yams, 12 grams of the bighead atractylodes rhizomes, 12 grams, Poria cocos, 10 grams of radix pseudostellariaes, 8 grams, pilose antler, 10 grams of saline cistanches, 6 grams of the seed of Chinese dodders, 7 grams of the barks of eucommia, 9 grams of glutinous rehmannia, all Chinese medicine materials are cleaned and put into crushed machine and carry out stripping and slicing, getting raw material after stripping and slicing puts into dewaterer and dewaters, its moisture should be between 0.5-1%, again the raw material bag distribution packaging of finding time after dehydration is made, in cooking process, together put into the pot cooking with homology dish.
Claims (4)
1. a herbal cuisine flavor pack, it is characterized in that, raw material is by weight ratio: Radix Astragali 8-12 gram, Radix Angelicae Sinensis 10-15 gram, peach kernel 5-8 gram, fleece-flower root 6-9 gram, fruit of Chinese wolfberry 5-7 gram, Chinese yam 10-15 gram, bighead atractylodes rhizome 8-12 gram, Poria cocos 10-12 gram, radix pseudostellariae 8-10 gram, pilose antler 5-8 gram, saline cistanche 8-10 gram, seed of Chinese dodder 3-6 gram, bark of eucommia 5-7 gram, glutinous rehmannia 7-9 gram.
2. a kind of herbal cuisine flavor pack according to claim 1, it is characterized in that, benefiting qi and nourishing blood type is by weight ratio: 8 grams of the Radixs Astragali, 10 grams of Radix Angelicae Sinensis, 5 grams, peach kernel, 6 grams of the fleece-flowers root, 5 grams of the fruits of Chinese wolfberry, 10 grams of Chinese yams, 8 grams of the bighead atractylodes rhizomes, 10 grams, Poria cocos, 8 grams of radix pseudostellariaes, 5 grams, pilose antler, 8 grams of saline cistanches, 3 grams of the seed of Chinese dodders, 5 grams of the barks of eucommia, 7 grams of glutinous rehmannia.
3. a kind of herbal cuisine flavor pack according to claim 1, it is characterized in that, foster spleen stomach invigorating type is by weight ratio: 12 grams of the Radixs Astragali, 15 grams of Radix Angelicae Sinensis, 8 grams, peach kernel, 9 grams of the fleece-flowers root, 7 grams of the fruits of Chinese wolfberry, 15 grams of Chinese yams, 12 grams of the bighead atractylodes rhizomes, 12 grams, Poria cocos, 10 grams of radix pseudostellariaes, 8 grams, pilose antler, 10 grams of saline cistanches, 6 grams of the seed of Chinese dodders, 7 grams of the barks of eucommia, 9 grams of glutinous rehmannia.
4. a herbal cuisine flavor pack, it is characterized in that, collocation method is for getting Radix Astragali 8-12 gram, Radix Angelicae Sinensis 10-15 gram, peach kernel 5-8 gram, fleece-flower root 6-9 gram, fruit of Chinese wolfberry 5-7 gram, Chinese yam 10-15 gram, bighead atractylodes rhizome 8-12 gram, Poria cocos 10-12 gram, radix pseudostellariae 8-10 gram, pilose antler 5-8 gram, saline cistanche 8-10 gram, seed of Chinese dodder 3-6 gram, bark of eucommia 5-7 gram, glutinous rehmannia 7-9 gram, all Chinese medicine materials are cleaned and put into crushed machine and carry out stripping and slicing, getting raw material after stripping and slicing puts into dewaterer and dewaters, its moisture should be between 0.5-1%, again the raw material bag distribution packaging of finding time after dehydration is made, in cooking process, together put into the pot cooking with homology dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410161758.3A CN103919101A (en) | 2014-04-15 | 2014-04-15 | Flavoring bag for medicinal diet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410161758.3A CN103919101A (en) | 2014-04-15 | 2014-04-15 | Flavoring bag for medicinal diet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103919101A true CN103919101A (en) | 2014-07-16 |
Family
ID=51137685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410161758.3A Pending CN103919101A (en) | 2014-04-15 | 2014-04-15 | Flavoring bag for medicinal diet |
Country Status (1)
| Country | Link |
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| CN (1) | CN103919101A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351721A (en) * | 2014-11-08 | 2015-02-18 | 淮南宜生食品有限公司 | Delicious and nutritional instant bean vermicelli seasoning with sausages and preparation method of seasoning |
| CN105146458A (en) * | 2015-08-17 | 2015-12-16 | 范丹华 | Angelica sinensis flavoring agent |
| CN105166823A (en) * | 2015-08-17 | 2015-12-23 | 范丹华 | Rhizoma cyperi flavoring agent |
| CN105192652A (en) * | 2015-10-28 | 2015-12-30 | 成都宽窄美食投资有限公司 | Ginger juice seasoner having blood replenishing function and preparation method thereof |
| CN105212227A (en) * | 2015-10-28 | 2016-01-06 | 成都宽窄美食投资有限公司 | A kind of garlic juice flavoring with blood nourishing function and preparation method thereof |
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| CN101611893A (en) * | 2008-06-25 | 2009-12-30 | 刘泳宏 | A kind of natural viscera-nourishing anticancer health-care egg and preparation method |
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2014
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351721A (en) * | 2014-11-08 | 2015-02-18 | 淮南宜生食品有限公司 | Delicious and nutritional instant bean vermicelli seasoning with sausages and preparation method of seasoning |
| CN105146458A (en) * | 2015-08-17 | 2015-12-16 | 范丹华 | Angelica sinensis flavoring agent |
| CN105166823A (en) * | 2015-08-17 | 2015-12-23 | 范丹华 | Rhizoma cyperi flavoring agent |
| CN105192652A (en) * | 2015-10-28 | 2015-12-30 | 成都宽窄美食投资有限公司 | Ginger juice seasoner having blood replenishing function and preparation method thereof |
| CN105212227A (en) * | 2015-10-28 | 2016-01-06 | 成都宽窄美食投资有限公司 | A kind of garlic juice flavoring with blood nourishing function and preparation method thereof |
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Application publication date: 20140716 |