CN106307443A - Tangshen meat-stewing seasoning - Google Patents
Tangshen meat-stewing seasoning Download PDFInfo
- Publication number
- CN106307443A CN106307443A CN201610712921.XA CN201610712921A CN106307443A CN 106307443 A CN106307443 A CN 106307443A CN 201610712921 A CN201610712921 A CN 201610712921A CN 106307443 A CN106307443 A CN 106307443A
- Authority
- CN
- China
- Prior art keywords
- parts
- radix
- radix codonopsis
- flavoring agent
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 239000008492 tangshen Substances 0.000 title abstract 3
- 241000756943 Codonopsis Species 0.000 claims description 26
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims description 17
- 240000001008 Dimocarpus longan Species 0.000 claims description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 240000000599 Lentinula edodes Species 0.000 claims description 7
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000035943 smell Effects 0.000 abstract 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 7
- 230000000378 dietary effect Effects 0.000 description 6
- 238000002560 therapeutic procedure Methods 0.000 description 6
- 230000008901 benefit Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 201000002364 leukopenia Diseases 0.000 description 1
- 231100001022 leukopenia Toxicity 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 238000011127 radiochemotherapy Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention discloses a tangshen meat-stewing seasoning comprising tangshen, cassia bark, aniseed, peppers, dried mushroom and dried orange peels. Meat stewed by the seasoning in the invention is delicious, removes fishy taste, smells good while boiling, effectively reduces greasiness of meat, makes food more delicious and smell better and also has excellent nourishing effect.
Description
Technical field
The invention belongs to technical field of health care food, relate to a kind of Radix Codonopsis fricassee flavoring agent.
Background technology
Dietetic therapy is Chinese traditional habit, reaches to nurse one's health health, the purpose of strong physique by diet.Dietetic therapy culture source
Far flowing length, dietetic therapy is a kind of long-range health preserving behavior.People in the past nurses one's health health by dietetic therapy, and people now is subtracted by dietetic therapy
Fertilizer, skin protection, hair care.Dietetic therapy is the road being healthy and strong of a kind of health.
Radix Codonopsis is traditional tonic that China is conventional, and ancient times are top grade with the Radix Codonopsis that area, Shangdang, Shanxi produces, and have benefit
Middle QI invigorating, effect of strengthening spleen and tonifying lung.Radix Codonopsis has enhancing immunity, expansion blood vessel, blood pressure lowering, improves microcirculation, enhancing hemopoietic function
Deng effect.In addition the leukopenia caused chemotherapy radiotherapy has castering action.
Technical scheme:
The invention provides a kind of Radix Codonopsis fricassee flavoring agent.
The present invention adopts the following technical scheme that realization:
A kind of Radix Codonopsis fricassee flavoring agent, described Radix Codonopsis fricassee flavoring agent includes the component of following weight portion:
Radix Codonopsis 10-30 part；
Cortex Cinnamomi 10-30 part；
Fructus Anisi Stellati 10-30 part；
Pericarpium Zanthoxyli 5-15 part；
Dry Arillus Longan 5-15 part；
Fructus Lycii 2-5 part；
Fructus Capsici 3-8 part；
Radix Angelicae Sinensis 3-5 part；
Radix Astragali 3-5 part；
Lentinus Edodes does 5-10 part；
Pericarpium Citri Reticulatae 5-10 part；
Radix Glycyrrhizae 1-5 part.
Further improving, described Radix Codonopsis fricassee flavoring agent includes the component of following weight portion:
Radix Codonopsis 15 parts；
Cortex Cinnamomi 15 parts；
Fructus Anisi Stellati 5 parts；
5 parts of Pericarpium Zanthoxyli；
Dry Arillus Longan 5 parts；
Fructus Lycii 3 parts；
5 parts of Fructus Capsici；
Radix Angelicae Sinensis 3 parts；
The Radix Astragali 5 parts；
Lentinus Edodes does 8 parts；
Pericarpium Citri Reticulatae 6 parts；
2 parts of Radix Glycyrrhizae.
Compared with prior art, the present invention has the following advantages
Using the flavouring agent fricassee of the present invention, the freshest fragrance U.S. is long, goes raw meat to press down miscellaneous, boils more fragrant and more fragrant, can effectively reduce meat
Greasy, make food better to eat, more smelling good, but also health can be nursed one's health, strengthen body immunity.
Detailed description of the invention
Embodiment 1
A kind of Radix Codonopsis fricassee flavoring agent, described Radix Codonopsis fricassee flavoring agent includes the component of following weight portion:
Radix Codonopsis 15 parts；
Cortex Cinnamomi 15 parts；
Fructus Anisi Stellati 5 parts；
5 parts of Pericarpium Zanthoxyli；
Dry Arillus Longan 5 parts；
Fructus Lycii 3 parts；
5 parts of Fructus Capsici；
Radix Angelicae Sinensis 3 parts；
The Radix Astragali 5 parts；
Lentinus Edodes does 8 parts；
Pericarpium Citri Reticulatae 6 parts；
2 parts of Radix Glycyrrhizae.
Embodiment 2
A kind of Radix Codonopsis fricassee flavoring agent, described Radix Codonopsis fricassee flavoring agent includes the component of following weight portion:
Radix Codonopsis 10 parts；
Cortex Cinnamomi 10 parts；
Fructus Anisi Stellati 10 parts；
5 parts of Pericarpium Zanthoxyli；
Dry Arillus Longan 5 parts；
Fructus Lycii 2 parts；
3 parts of Fructus Capsici；
Radix Angelicae Sinensis 3 parts；
The Radix Astragali 3 parts；
Lentinus Edodes does 5 parts；
Pericarpium Citri Reticulatae 5 parts；
1 part of Radix Glycyrrhizae.
Embodiment 3
A kind of Radix Codonopsis fricassee flavoring agent, described Radix Codonopsis fricassee flavoring agent includes the component of following weight portion:
Radix Codonopsis 30 parts；
Cortex Cinnamomi 30 parts；
Fructus Anisi Stellati 30 parts；
15 parts of Pericarpium Zanthoxyli；
Dry Arillus Longan 15 parts；
Fructus Lycii 5 parts；
8 parts of Fructus Capsici；
Radix Angelicae Sinensis 5 parts；
The Radix Astragali 5 parts；
Lentinus Edodes does 10 parts；
Pericarpium Citri Reticulatae 10 parts；
5 parts of Radix Glycyrrhizae.
Above example is merely to illustrate the present invention, but is not limited to the scope of the present invention, every according to the present invention's
Any simple modification, equivalent variations and the modification that following instance is made by technical spirit, all still falls within technical solution of the present invention
In the range of.
Claims (2)
1. a Radix Codonopsis fricassee flavoring agent, it is characterised in that described Radix Codonopsis fricassee flavoring agent includes the component of following weight portion:
Radix Codonopsis 10-30 part；
Cortex Cinnamomi 10-30 part；
Fructus Anisi Stellati 10-30 part；
Pericarpium Zanthoxyli 5-15 part；
Dry Arillus Longan 5-15 part；
Fructus Lycii 2-5 part；
Fructus Capsici 3-8 part；
Radix Angelicae Sinensis 3-5 part；
Radix Astragali 3-5 part；
Lentinus Edodes does 5-10 part；
Pericarpium Citri Reticulatae 5-10 part；
Radix Glycyrrhizae 1-5 part.
2. Radix Codonopsis fricassee flavoring agent as claimed in claim 1, it is characterised in that described Radix Codonopsis fricassee flavoring agent includes following weight portion
Component:
Radix Codonopsis 15 parts；
Cortex Cinnamomi 15 parts；
Fructus Anisi Stellati 5 parts；
5 parts of Pericarpium Zanthoxyli；
Dry Arillus Longan 5 parts；
Fructus Lycii 3 parts；
5 parts of Fructus Capsici；
Radix Angelicae Sinensis 3 parts；
The Radix Astragali 5 parts；
Lentinus Edodes does 8 parts；
Pericarpium Citri Reticulatae 6 parts；
2 parts of Radix Glycyrrhizae.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610712921.XA CN106307443A (en) | 2016-08-24 | 2016-08-24 | Tangshen meat-stewing seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610712921.XA CN106307443A (en) | 2016-08-24 | 2016-08-24 | Tangshen meat-stewing seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307443A true CN106307443A (en) | 2017-01-11 |
Family
ID=57742426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610712921.XA Pending CN106307443A (en) | 2016-08-24 | 2016-08-24 | Tangshen meat-stewing seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307443A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088059A (en) * | 1993-07-24 | 1994-06-22 | 金春乐 | A kind of medicine condiment that is used for stewed meals and preparation method thereof |
| CN1149418A (en) * | 1995-11-09 | 1997-05-14 | 王玉玺 | Seasoning powder |
| CN102342473A (en) * | 2011-09-13 | 2012-02-08 | 亳州市京皖中药饮片厂 | Stewing seasoning and preparation method thereof |
| CN103783471A (en) * | 2012-11-05 | 2014-05-14 | 白常继 | Health-care meat stewing material |
| CN103876088A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing beef |
| CN104543917A (en) * | 2013-10-16 | 2015-04-29 | 刁俊 | Fish stewing condiment |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
-
2016
- 2016-08-24 CN CN201610712921.XA patent/CN106307443A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088059A (en) * | 1993-07-24 | 1994-06-22 | 金春乐 | A kind of medicine condiment that is used for stewed meals and preparation method thereof |
| CN1149418A (en) * | 1995-11-09 | 1997-05-14 | 王玉玺 | Seasoning powder |
| CN102342473A (en) * | 2011-09-13 | 2012-02-08 | 亳州市京皖中药饮片厂 | Stewing seasoning and preparation method thereof |
| CN103783471A (en) * | 2012-11-05 | 2014-05-14 | 白常继 | Health-care meat stewing material |
| CN103876088A (en) * | 2012-12-19 | 2014-06-25 | 天津市兰氏调味品有限公司 | Composite seasoning for stewing beef |
| CN104543917A (en) * | 2013-10-16 | 2015-04-29 | 刁俊 | Fish stewing condiment |
| CN105053936A (en) * | 2015-09-07 | 2015-11-18 | 济南舜昊生物科技有限公司 | Condiment for stewing hen |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |