CN105962277A - Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and preparing method thereof - Google Patents
Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and preparing method thereof Download PDFInfo
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- CN105962277A CN105962277A CN201610148427.5A CN201610148427A CN105962277A CN 105962277 A CN105962277 A CN 105962277A CN 201610148427 A CN201610148427 A CN 201610148427A CN 105962277 A CN105962277 A CN 105962277A
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- 206010061218 Inflammation Diseases 0.000 title claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 10
- 238000005728 strengthening Methods 0.000 title abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000004054 inflammatory process Effects 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 9
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 241000276457 Gadidae Species 0.000 claims abstract description 7
- 108010010803 Gelatin Proteins 0.000 claims abstract description 7
- 235000003143 Panax notoginseng Nutrition 0.000 claims abstract description 7
- 241000180649 Panax notoginseng Species 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 239000008273 gelatin Substances 0.000 claims abstract description 7
- 229920000159 gelatin Polymers 0.000 claims abstract description 7
- 235000019322 gelatine Nutrition 0.000 claims abstract description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 7
- 239000005017 polysaccharide Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 30
- 108090000623 proteins and genes Proteins 0.000 claims description 27
- 102000004169 proteins and genes Human genes 0.000 claims description 27
- 230000003110 anti-inflammatory effect Effects 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 11
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 241000218232 Artocarpus Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000007766 cera flava Substances 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 239000008274 jelly Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
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- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
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- 239000002994 raw material Substances 0.000 claims description 3
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- 238000001291 vacuum drying Methods 0.000 claims description 3
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- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 108700012359 toxins Proteins 0.000 abstract description 2
- 244000025352 Artocarpus heterophyllus Species 0.000 abstract 1
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 abstract 1
- 241001061264 Astragalus Species 0.000 abstract 1
- 235000010110 Astragalus glycyphyllos Nutrition 0.000 abstract 1
- 241000576429 Forsythia suspensa Species 0.000 abstract 1
- 235000019501 Lemon oil Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 108090000526 Papain Proteins 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000001417 Vigna umbellata Species 0.000 abstract 1
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000013871 bee wax Nutrition 0.000 abstract 1
- 239000002775 capsule Substances 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000010501 lemon oil Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 229940055729 papain Drugs 0.000 abstract 1
- 235000019834 papain Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 25
- 230000003064 anti-oxidating effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 101710186708 Agglutinin Proteins 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 101710146024 Horcolin Proteins 0.000 description 1
- 101710189395 Lectin Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 101710179758 Mannose-specific lectin Proteins 0.000 description 1
- 101710150763 Mannose-specific lectin 1 Proteins 0.000 description 1
- 101710150745 Mannose-specific lectin 2 Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000910 agglutinin Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000036783 anaphylactic response Effects 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
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- 239000000284 extract Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001235 sensitizing effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and a preparing method thereof are disclosed. The fish-rice juice and the method are characterized in that the fish-rice juice comprises 100-120 parts by weight of codfish, 230-250 parts by weight of rice, 10-12 parts by weight of white granulated sugar, 6-7 parts by weight of table salt, 5-6 parts by weight of fresh ginger, 10-12 parts by weight of perilla fruit oil, 30-35 parts by weight of rice wine, 20-23 parts by weight of red bean skin freeze-dried powder, 20-23 parts by weight of jack fruit juice, 5-6 parts by weight of beewax, 12-13 parts by weight of papain, 12-13 parts by weight of gelatin, 3-3.5 parts by weight of radix notoginseng polysaccharides, 6-7 parts by weight of green tea, 7-8 parts by weight of weeping forsythia capsule, 8-9 parts by weight of milkvetch root, 3-3.5 parts by weight of citric acid, 5-6 parts by weight of lemon oil, and 13-15 parts by weight of aloe. Effective components of the fish-rice juice have functions of strengthening teeth, diminishing inflammation, clearing away fire, expelling toxins, tonifying qi and blood, resisting oxidation, and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of strong tooth and relieve inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata and preparation method thereof.
Background technology
Rice is one of main food of the interior plantation of global range, and rice protein is the important albumen source of people's ordinary meal.Rice protein has extremely large nutritive value, and its anaphylaxis is low, and non-pigment disturbs, and has taste soft, inirritative.From the point of view of biological value, rationally, the content containing needed by human body several amino acids, particularly lysine is higher than for his frumentum, close to idealized model for rice protein aminoacid composition.Another distinguishing feature of rice protein is low antigenicity.Containing antinutritional factor in many vegetable proteins and animal-based protein, body can be damaged by the trypsin ihhibitor contained in such as Semen sojae atricolor and Semen arachidis hypogaeae and agglutinin etc., cause some allergy or toxic reaction, especially neonatal immunity power not enough, to this and sensitivity thereof.And rice protein does not exist similar sensitizing factor, safe class is high, and it is uniquely can be in order to avoid the corn of hypersensitive test.Along with people's raising to rice protein value human-subject test, rice protein is developed to the product that many added values are the highest, such as rice protein nutritive powder, rice protein foam powder, active beverage and resistance protein etc.；Simultaneously also can be as food additive, for fortification, ice cream, infant food etc..In the product with protein as dispensing, the functional characteristic of protein is often even more important than nutritive value, and the functional character of rice protein directly determines its application prospect.Using the rice protein that distinct methods extracts, its functional character there are differences.The present invention uses extracting rice protein by alkaline process, then it is carried out enzymolysis, uses carase enzymolysis rice protein gained rice protein hydrolysate to have stronger reducing power, is a kind of natural anti-oxidation peptide.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of strong tooth relieves inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata.
The present invention is achieved by the following technical solutions:
A kind of strong tooth relieves inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, is made up of following raw materials in part by weight:
Codfish 100-120, rice 230-250, white sugar 10-12, Sal 6-7, Rhizoma Zingiberis Recens 5-6, Oleum Perillae 10-12, rice wine 30-35, Semen Phaseoli hide jelly dry powder 20-23, Artocarpus juice 20-23, Cera Flava 5-6, carase 12-13, gelatin 12-13, Radix Notoginseng polysaccharide 3-3.5, green tea 6-7, Fructus Forsythiae 7-8, Radix Astragali 8-9, citric acid 3-3.5, Fructus Citri Limoniae oil 5-6, Aloe 13-15.
Described one is good for tooth and is relieved inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, is made up of the following step:
1) 60-80 mesh sieve is crossed after, the size-reduced machine of rice is pulverized, use solid-liquid ratio 1: 10(W: V) carry out alkali and carry, alkali liquor is the NaOH solution of mass fraction 0.3-0.35%, at 40-45 DEG C, process 4-5 hour under 180r/min, extracting solution centrifugal 10-15min, supernatant 0.1mol/LHCl under 10000r/min speed are adjusted to isoelectric point, IP, and 10000r/min is centrifuged 10-15 minute, take precipitation, precipitation distillation washing twice, vacuum drying, obtain rice protein；
2), by Rhizoma Zingiberis Recens, green tea, Fructus Forsythiae, the Radix Astragali, Aloe hot-water soak 3-5 minute, then cleaning 1-2 time, mixing adds 10-15 times amount clear water and rice wine, is heated to boiling, goes to little fire and simmer, and to 2-3 hour, with filter-cloth filtering, collects decoction；
3), codfish is mixed Oleum Perillae and is involved in tinfoil, moderate heat baking 15-20 minute, with white sugar, Sal, Artocarpus juice, Cera Flava, citric acid, Fructus Citri Limoniae oil, Semen Phaseoli hide jelly dry powder blend after taking-up, squeezing is uniformly, heated and stirred, is incubated 30-35 minute in 50-60 DEG C of water bath with thermostatic control, again squeezes even after taking-up, and filter cleaner, collect decoction；
4), mix with step 1 gained rice protein and the collected decoction of step 2 after the taking-up of step 3 gains, ebuillition of heated, be cooled to 60-65 DEG C, add carase, stir, put into clean jar, seal 2-3 hour up for safekeeping；
5), by step 4 gains take out and boil to boiling, be slow added into gelatin, Radix Notoginseng polysaccharide, stir, subpackage after being cooled to 60-65 DEG C, seal after being cooled to room temperature.
The invention have the advantage that
1, the present invention uses carase enzymolysis rice protein gained rice protein hydrolysate the most also to have stronger reducing power, it it is a kind of natural anti-oxidation peptide, the preparation of anti-oxidation peptide is mainly obtained by the food biotechnology means such as enzyme process, fermentation method from natural animal-plant protein, has that antioxidant activity is stable, has no side effect and the advantage such as convenient sources.
2, the one of the present invention is good for tooth and is relieved inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, effective ingredient contained by it have strong tooth, antiinflammatory, the toxin expelling that relieves inflammation or internal heat, fill blood, the effect such as antioxidation.
3, the one of the present invention is good for tooth and is relieved inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, and rice protein therein, after carase hydrolyzes, also has part not to be hydrolyzed solution, referred to as non-digestible protein, and it has preferable retentiveness, improves the quality performance of product.
Detailed description of the invention
A kind of strong tooth relieves inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, is made up of following raw materials in part by weight:
Codfish 100, rice 230, white sugar 10, Sal 6, Rhizoma Zingiberis Recens 5, Oleum Perillae 10, rice wine 30, Semen Phaseoli hide jelly dry powder 20, Artocarpus juice 20, Cera Flava 5, carase 12, gelatin 12, Radix Notoginseng polysaccharide 3, green tea 6, Fructus Forsythiae 7, the Radix Astragali 8, citric acid 3, Fructus Citri Limoniae oil 5, Aloe 13.
Described one is good for tooth and is relieved inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, is made up of the following step:
1) 60 mesh sieves are crossed after, the size-reduced machine of rice is pulverized, use solid-liquid ratio 1: 10(W: V) carry out alkali and carry, alkali liquor is the NaOH solution of mass fraction 0.3%, at 40 DEG C, process 4 hours under 180r/min, extracting solution centrifugal 10min, supernatant 0.1mol/LHCl under 10000r/min speed are adjusted to isoelectric point, IP, and 10000r/min is centrifuged 10 minutes, take precipitation, precipitation distillation washing twice, vacuum drying, obtain rice protein；
2), by Rhizoma Zingiberis Recens, green tea, Fructus Forsythiae, the Radix Astragali, Aloe hot-water soak 3 minutes, then cleaning 1 time, mixing adds 10 times amount clear water and rice wine, is heated to boiling, goes to little fire and simmer, and to 2 hours, with filter-cloth filtering, collects decoction；
3), codfish is mixed Oleum Perillae and is involved in tinfoil, moderate heat baking 15 minutes, with white sugar, Sal, Artocarpus juice, Cera Flava, citric acid, Fructus Citri Limoniae oil, Semen Phaseoli hide jelly dry powder blend after taking-up, squeezing is uniformly, heated and stirred, is incubated 30-35 minute in 50 DEG C of waters bath with thermostatic control, again squeezes even after taking-up, and filter cleaner, collect decoction；
4), mix with step 1 gained rice protein and the collected decoction of step 2 after the taking-up of step 3 gains, ebuillition of heated, be cooled to 60 DEG C, add carase, stir, put into clean jar, seal 2 hours up for safekeeping；
5), by step 4 gains take out and boil to boiling, be slow added into gelatin, Radix Notoginseng polysaccharide, stir, subpackage after being cooled to 60 DEG C, seal after being cooled to room temperature.
Claims (2)
1. a strong tooth relieves inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, it is characterised in that be made up of following raw materials in part by weight:
Codfish 100-120, rice 230-250, white sugar 10-12, Sal 6-7, Rhizoma Zingiberis Recens 5-6, Oleum Perillae 10-12, rice wine 30-35, Semen Phaseoli hide jelly dry powder 20-23, Artocarpus juice 20-23, Cera Flava 5-6, carase 12-13, gelatin 12-13, Radix Notoginseng polysaccharide 3-3.5, green tea 6-7, Fructus Forsythiae 7-8, Radix Astragali 8-9, citric acid 3-3.5, Fructus Citri Limoniae oil 5-6, Aloe 13-15.
One the most according to claim 1 is good for tooth and is relieved inflammation or internal heat antiinflammatory chafing dish fish Liquod Orzae Distillata, it is characterised in that be made up of the following step:
1) 60-80 mesh sieve is crossed after, the size-reduced machine of rice is pulverized, use solid-liquid ratio 1: 10(W: V) carry out alkali and carry, alkali liquor is the NaOH solution of mass fraction 0.3-0.35%, at 40-45 DEG C, process 4-5 hour under 180r/min, extracting solution centrifugal 10-15min, supernatant 0.1mol/LHCl under 10000r/min speed are adjusted to isoelectric point, IP, and 10000r/min is centrifuged 10-15 minute, take precipitation, precipitation distillation washing twice, vacuum drying, obtain rice protein；
2), by Rhizoma Zingiberis Recens, green tea, Fructus Forsythiae, the Radix Astragali, Aloe hot-water soak 3-5 minute, then cleaning 1-2 time, mixing adds 10-15 times amount clear water and rice wine, is heated to boiling, goes to little fire and simmer, and to 2-3 hour, with filter-cloth filtering, collects decoction；
3), codfish is mixed Oleum Perillae and is involved in tinfoil, moderate heat baking 15-20 minute, with white sugar, Sal, Artocarpus juice, Cera Flava, citric acid, Fructus Citri Limoniae oil, Semen Phaseoli hide jelly dry powder blend after taking-up, squeezing is uniformly, heated and stirred, is incubated 30-35 minute in 50-60 DEG C of water bath with thermostatic control, again squeezes even after taking-up, and filter cleaner, collect decoction；
4), mix with step 1 gained rice protein and the collected decoction of step 2 after the taking-up of step 3 gains, ebuillition of heated, be cooled to 60-65 DEG C, add carase, stir, put into clean jar, seal 2-3 hour up for safekeeping；
5), by step 4 gains take out and boil to boiling, be slow added into gelatin, Radix Notoginseng polysaccharide, stir, subpackage after being cooled to 60-65 DEG C, seal after being cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610148427.5A CN105962277A (en) | 2016-03-16 | 2016-03-16 | Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610148427.5A CN105962277A (en) | 2016-03-16 | 2016-03-16 | Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and preparing method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105962277A true CN105962277A (en) | 2016-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610148427.5A Withdrawn CN105962277A (en) | 2016-03-16 | 2016-03-16 | Tooth-strengthening, fire-clearing and inflammation-diminishing chafing dish fish-rice juice and preparing method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN105962277A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373578A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
-
2016
- 2016-03-16 CN CN201610148427.5A patent/CN105962277A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373578A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
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Application publication date: 20160928 |