CN103948025A - Nutritional health seasoning additive - Google Patents
Nutritional health seasoning additive Download PDFInfo
- Publication number
- CN103948025A CN103948025A CN201410160977.XA CN201410160977A CN103948025A CN 103948025 A CN103948025 A CN 103948025A CN 201410160977 A CN201410160977 A CN 201410160977A CN 103948025 A CN103948025 A CN 103948025A
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- fruit
- additive
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- honey
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- 239000000654 additive Substances 0.000 title claims abstract description 20
- 230000000996 additive effect Effects 0.000 title claims abstract description 20
- 230000036541 health Effects 0.000 title claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 title abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 56
- 240000000249 Morus alba Species 0.000 claims abstract description 15
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 15
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 15
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 241000209020 Cornus Species 0.000 claims description 11
- 244000241872 Lycium chinense Species 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000015097 nutrients Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 244000241838 Lycium barbarum Species 0.000 abstract 2
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 2
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 2
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000007407 health benefit Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000000629 knee joint Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a nutritional health seasoning additive which is prepared from 0.4kg of barbary wolfberry fruit, 0.2kg of common macrocarpium fruit, 0.2kg of mulberry fruit, 0.1kg of Chinese magnoliavine fruit, 0.1kg of Chinese date and 0.1kg of honey. A preparation method of the additive comprises the following steps: removing impurities from barbary wolfberry fruit, common macrocarpium fruit, mulberry fruit, Chinese magnoliavine fruit and Chinese date, and cleaning; adding 100kg of water, heating to a boiling state, and boiling by using slow fire for 2 hours; cooling, filtering and adding 0.1kg of honey to obtain a finished product. The nutritional health seasoning additive has the advantages that a preparation process is simple; by adding a plurality of Chinese herbal medicinal materials having the effects of invigorating qi, nourishing blood and building body as burdening ingredients into a seasoning, the nutritional health seasoning additive has a health-care function during cooking of dishes, and is a novel seasoning which is worthy of popularization.
Description
Technical field
The present invention relates to a kind of additive, be specifically related to a kind of additive of flavourings of body health benefits.
Background technology
Sauce oil and vinegar is popular daily too busy to get away flavouring, adds on a small quantity the food composition that is used for improving taste in other foods; Along with increasing substantially of people's living standard, people require more and more higher to the product look of dish, when pursuing color, smell and taste, more focus on its nutritive value.Therefore how traditional flavouring focuses on the fresh fragrance of dish mostly, improves mouthfeel, and the nutritional labeling that how further to improve dish itself is less improvement.Life flavouring for each family is necessity, and the diet of people every day all be unable to do without it, the long-term edible not effect of health care.
Summary of the invention
The object of the invention is to provide a kind of can guarantor allow dish delicious flavour, promote appetite, a kind of nutrient health additive of flavourings that again can body health benefits.
The technical scheme adopting is:
A nutrient health additive of flavourings is to be prepared from by the fruit of Chinese wolfberry 0.3-0.5kg, dogwood fruit 0.1-0.3kg, mulberry fruit 0.1-0.3kg, fruit of Chinese magnoliavine 0.05--0.15kg, date 0.05--0.15kg, honey 0.05--0.15kg.
Its preparation method is first the fruit of Chinese wolfberry 0.3-0.5kg, dogwood fruit 0.1-0.3kg, mulberry fruit 0.1-0.3kg, fruit of Chinese magnoliavine 0.05--0.15kg, date 0.05--0.15kg decontamination to be cleaned, after adding water 80-120kg ebuillition of heated, slow fire boils 2 hours, through cooling, add honey 0.05--0.15kg to stir after filtering, be additive finished product.
Get above-mentioned additive finished product 2-3kg and add in 2-30kg soy sauce or mother of vinegar liquid, after stirring, can become nutrient health flavouring.
The adjustable body's immunity of the fruit of Chinese wolfberry, can effectively suppress tumor growth and cell mutation, have delay senility, the effect of AFL, adjusting blood fat and the aspect such as blood sugar, promotion hematopoiesis function.
Fructus Corni tonifies the liver and kidney, and restrains astringent or styptic treatment for spontaneous sweatingly, and controlling nocturnal emission with astringent drugs contracting urine is only with, is only collapsed, hidroschesis, promote the production of body fluid to quench thirst in addition in addition, and for soreness of waist and knee joint, dizziness and tinnitus, forgetful emission and spermatorrhea, enuresis frequent micturition, irregular menstruation under uterine bleeding band, profuse sweating is collapsed.
The mulberry fruit enriching yin of enriching blood, the effect of promoting the production of body fluid and moisturizing.And can delay senility.Normal food mulberry fruit can improving eyesight, the symptom that relieving eye strain is dry and astringent, and it can promote the growth of erythrocyte, prevents that leucocyte from reducing.
The fruit of Chinese magnoliavine contains abundant organic acid, vitamin, flavonoids, phytosterol and has the lignan of potent reactivation, it is also one of minority medicinal material having concurrently essence, gas, god's three large helps, the strong liver of the beneficial gas of energy, the efficiency of promoting cells exclude refuse, supply more oxygen, construction and uses energy, raising memory and property endurance.In ancient times, Russian hunter must take the fruit of Chinese magnoliavine to keep fit tonifying Qi before going on a long journey at every turn and hunting.
The CAMP that date is rich in, is the essential material of human energy metabolism, can strengthen muscular strength, eliminates fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, and prevention and cure of cardiovascular disease is had to good effect.
Advantage of the present invention: manufacture craft of the present invention is simple, select multiple invigorating qi and benefiting blood, the Chinese herbal medicine improving the health adds in flavouring as food ingredient, make this product have health-care efficacy concurrently in the process of dish-cooking, and, after adding the present invention, can not change the original taste of flavouring, be a kind of condiment being worthy to be popularized.
Specific embodiment
Embodiment mono-
A nutrient health additive of flavourings is to be made by fruit of Chinese wolfberry 0.4kg, dogwood fruit 0.2kg, mulberry fruit 0.2kg, fruit of Chinese magnoliavine 0.1kg, date 0.1kg, honey 0.1kg.Its preparation method is by said ratio, to get the fruit of Chinese wolfberry, dogwood fruit, mulberry fruit, the fruit of Chinese magnoliavine, date decontamination to clean, add water 100kg ebuillition of heated after slow fire boil 2 hours, through cooling, add honey 0.1kg to be finished product after filtering.Get above-mentioned additive finished product 2.5kg and add in 25kg soy sauce or mother of vinegar liquid, after stirring, can become nutrient health flavouring.
Embodiment bis-
Embodiment bis-is identical with embodiment mono-preparation method, and its difference is to be prepared from by fruit of Chinese wolfberry 0.3kg, dogwood fruit 0.1kg, mulberry fruit 0.1kg, fruit of Chinese magnoliavine 0.05-kg, date 0.05-kg, honey 0.05-kg, water 80kg.
Embodiment tri-
Embodiment bis-is identical with embodiment mono-preparation method, and its difference is to be prepared from by fruit of Chinese wolfberry 0.5kg, dogwood fruit 0.3kg, mulberry fruit 0.3kg, fruit of Chinese magnoliavine 0.15kg, date 0.15kg, honey 0.15kg, water 120kg.
Claims (5)
1. a nutrient health additive of flavourings, is characterized in that being prepared from by the fruit of Chinese wolfberry 0.3-0.5kg, dogwood fruit 0.1-0.3kg, mulberry fruit 0.1-0.3kg, fruit of Chinese magnoliavine 0.05--0.15kg, date 0.05-0.15kg, honey 0.05--0.15kg.
2. a kind of nutrient health additive of flavourings according to claim 1, it is characterized in that its preparation method is first 0.3-0.5kg, dogwood fruit 0.1-0.3kg, mulberry fruit 0.1-0.3kg, fruit of Chinese magnoliavine 0.05--0.15kg, date 0.05--0.15kg decontamination to be cleaned, after adding water 80-120kg ebuillition of heated, slow fire boils 2 hours, through cooling, add honey 0.05--0.15kg to stir after filtering, be additive finished product.
3. a kind of nutrient health additive of flavourings according to claim 1, it is characterized in that being prepared from by fruit of Chinese wolfberry 0.4kg, dogwood fruit 0.2kg, mulberry fruit 0.2kg, fruit of Chinese magnoliavine 0.1kg, date 0.1kg, honey 0.1kg, water 100kg.
4. a kind of nutrient health additive of flavourings according to claim 1, it is characterized in that being prepared from by fruit of Chinese wolfberry 0.3kg, dogwood fruit 0.1kg, mulberry fruit 0.1kg, fruit of Chinese magnoliavine 0.05-kg, date 0.05-kg, honey 0.05-kg, water 80kg.
5. a kind of nutrient health additive of flavourings according to claim 1, it is characterized in that being prepared from by fruit of Chinese wolfberry 0.5kg, dogwood fruit 0.3kg, mulberry fruit 0.3kg, fruit of Chinese magnoliavine 0.15kg, date 0.15kg, honey 0.15kg, water 120kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410160977.XA CN103948025A (en) | 2014-04-22 | 2014-04-22 | Nutritional health seasoning additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410160977.XA CN103948025A (en) | 2014-04-22 | 2014-04-22 | Nutritional health seasoning additive |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103948025A true CN103948025A (en) | 2014-07-30 |
Family
ID=51325494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410160977.XA Pending CN103948025A (en) | 2014-04-22 | 2014-04-22 | Nutritional health seasoning additive |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948025A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220106A (en) * | 1998-11-11 | 1999-06-23 | 杨明 | Chilli sauce and its preparing method |
| CN1460708A (en) * | 2003-06-07 | 2003-12-10 | 四川省阆州醋业有限公司 | Mulberry vinegar and its production method |
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| KR20100053168A (en) * | 2008-11-12 | 2010-05-20 | 서상춘 | Method for manufacturing functional jujube using bioprocess and functional jujube |
| CN101953457A (en) * | 2009-07-20 | 2011-01-26 | 樊宪涛 | Tea aroma health-care soy sauce |
-
2014
- 2014-04-22 CN CN201410160977.XA patent/CN103948025A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220106A (en) * | 1998-11-11 | 1999-06-23 | 杨明 | Chilli sauce and its preparing method |
| CN1460708A (en) * | 2003-06-07 | 2003-12-10 | 四川省阆州醋业有限公司 | Mulberry vinegar and its production method |
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| KR20100053168A (en) * | 2008-11-12 | 2010-05-20 | 서상춘 | Method for manufacturing functional jujube using bioprocess and functional jujube |
| CN101953457A (en) * | 2009-07-20 | 2011-01-26 | 樊宪涛 | Tea aroma health-care soy sauce |
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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: 20140730 |