CN107788475A - A kind of moistening lung jasmine tea sauce and preparation method thereof - Google Patents
A kind of moistening lung jasmine tea sauce and preparation method thereof Download PDFInfo
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- CN107788475A CN107788475A CN201710960948.5A CN201710960948A CN107788475A CN 107788475 A CN107788475 A CN 107788475A CN 201710960948 A CN201710960948 A CN 201710960948A CN 107788475 A CN107788475 A CN 107788475A
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- preparation
- moistening lung
- trollflower
- yulan
- lily
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- 210000004072 lung Anatomy 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 17
- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 title claims abstract 9
- 240000005385 Jasminum sambac Species 0.000 title abstract 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 19
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 19
- 241000234435 Lilium Species 0.000 claims abstract description 19
- 240000005819 Magnolia denudata Species 0.000 claims abstract description 19
- 235000016094 Magnolia denudata Nutrition 0.000 claims abstract description 19
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 19
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 19
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 19
- 241000220317 Rosa Species 0.000 claims abstract description 19
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 19
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 19
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 19
- DEDOPGXGGQYYMW-UHFFFAOYSA-N molinate Chemical compound CCSC(=O)N1CCCCCC1 DEDOPGXGGQYYMW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 241000249864 Tussilago Species 0.000 claims abstract description 18
- 210000000582 semen Anatomy 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 240000006365 Vitis vinifera Species 0.000 claims abstract 7
- 241000723353 Chrysanthemum Species 0.000 claims description 18
- 241000219109 Citrullus Species 0.000 claims description 18
- 241000207840 Jasminum Species 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241001164374 Calyx Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000000377 Tussilago farfara Species 0.000 claims 1
- 235000004869 Tussilago farfara Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 240000005250 Chrysanthemum indicum Species 0.000 abstract 1
- 244000241235 Citrullus lanatus Species 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 12
- 241001122767 Theaceae Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of moistening lung jasmine tea sauce and preparation method thereof, its making raw material are as follows：Chrysanthemum, rose, tussilago, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily, honey, brown sugar, salt, pyrus nivalis, grape and watermelon.Product of the present invention is by spending, tea and fruit are fabricated, without any harmful material, the effect of raw material of selection is respectively provided with clearing heat and moistening lung, and the effect of long-term use can play foster lung moistening lung well.
Description
Technical field
The present invention relates to food technology field, a kind of particularly moistening lung jasmine tea sauce and preparation method thereof.
Background technology
In order to people play foster lung, moistening lung effect, and provide a kind of moistening lung jasmine tea sauce and preparation method thereof.
The content of the invention
In order to realize that the technical solution used in the present invention is：
A kind of moistening lung jasmine tea sauce and preparation method thereof, its making raw material are as follows：Chrysanthemum, rose, tussilago, sweet osmanthus, beautiful butterfly
Butterfly, trollflower, yulan, lily, honey, brown sugar, salt, pyrus nivalis, grape and watermelon.
Described a kind of moistening lung jasmine tea sauce and preparation method thereof, its raw material are formed using following masses：Chrysanthemum 100-
120g, rose 60-80g, tussilago 30-40g, sweet osmanthus 15-20g, SEMEN OROXYLI 20-25g, trollflower 8-12g, yulan 5-10g,
Lily 10-15g, honey 20-30g, brown sugar 200-300g, salt 4-8g, pyrus nivalis 5-10g, grape 5-10g and watermelon 5-
10g。
Described a kind of moistening lung jasmine tea sauce and preparation method thereof, it is preferred that its raw material are formed using following masses：Chrysanthemum
Flower 100g, rose 60g, tussilago 30g, sweet osmanthus 15g, SEMEN OROXYLI 20g, trollflower 8g, yulan 5g, lily 10g, honey
20g, brown sugar 200g, salt 4g, pyrus nivalis 5g, grape 5g and watermelon 5g.
Described a kind of moistening lung jasmine tea sauce and preparation method thereof, it is preferred that its raw material are formed using following masses：Chrysanthemum
Flower 120g, rose 80g, tussilago 40g, sweet osmanthus 20g, SEMEN OROXYLI 25g, trollflower 12g, yulan 10g, lily 15g, honey
30g, brown sugar 300g, salt 8g, pyrus nivalis 10g, grape 10g and watermelon 10g.
Described a kind of moistening lung jasmine tea sauce and preparation method thereof, it is preferred that its raw material are formed using following masses：Chrysanthemum
Flower 110g, rose 70g, tussilago 35g, sweet osmanthus 18g, SEMEN OROXYLI 23g, trollflower 10g, yulan 8g, lily 12g, honey
25g, brown sugar 250g, salt 6g, pyrus nivalis 8g, grape 8g and watermelon 8g.
Described a kind of moistening lung jasmine tea sauce and preparation method thereof, its preparation method is as follows：
The first step：The chrysanthemum of fresh clean, rose, tussilago, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily are taken, uses water
Clean up, water is drained；
Second step：Fickle in love and calyx is taken out, obtains petal；
3rd step：Pyrus nivalis, grape and watermelon are taken, goes recklessly, to be put into juice extractor and be squeezed into juice；
4th step：Petal is put into glassware, honey, brown sugar and salt is added, is mixed evenly；
5th step：Petal is smashed to pieces with pounding garlic to beat, until it becomes viscous shape；
6th step：5th step gains are poured into canned glassware, the 3rd step gained fruit juice is added, is mixed evenly,
The volume of object can not be more than the 2/3 of vessel volume in vessel；
7th step：Glassware oral area is sealed, makes its spontaneous fermentation at normal temperatures, lid stirring was opened every 5-6 days once,
It is edible after 25-30 days.
Product of the present invention is by spending, tea and fruit are fabricated, equal without any harmful material, the raw material of selection
The effect of with clearing heat and moistening lung, long-term use can play the effect of supporting lung moistening lung well.
Embodiment
Embodiment one
Chrysanthemum 100g, rose 60g, tussilago 30g, sweet osmanthus 15g, SEMEN OROXYLI 20g, trollflower 8g, yulan 5g, lily 10g,
Honey 20g, brown sugar 200g, salt 4g, pyrus nivalis 5g, grape 5g and watermelon 5g.
The first step：The chrysanthemum of fresh clean, rose, tussilago, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily are taken,
Cleaned up with water, water is drained.
Second step：Fickle in love and calyx is taken out, obtains petal.
3rd step：Pyrus nivalis, grape and watermelon are taken, goes recklessly, to be put into juice extractor and be squeezed into juice.
4th step：Petal is put into glassware, honey, brown sugar and salt is added, is mixed evenly.
5th step：Petal is smashed to pieces with pounding garlic to beat, until it becomes viscous shape.
6th step：5th step gains are poured into canned glassware, add fruit juice obtained by the 3rd step, are mixed equal
Even, the volume of object can not be more than the 2/3 of vessel volume in vessel.
7th step：Glassware oral area is sealed, makes its spontaneous fermentation at normal temperatures, lid stirring was opened every 5 days once,
It is edible after 25 days.
Embodiment two
Chrysanthemum 110g, rose 70g, tussilago 35g, sweet osmanthus 18g, SEMEN OROXYLI 22g, trollflower 10g, yulan 7g, lily
12g, honey 25g, brown sugar 250g, salt 6g, pyrus nivalis 7g, grape 7g and watermelon 7g.
The first step：The chrysanthemum of fresh clean, rose, tussilago, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily are taken,
Cleaned up with water, water is drained.
Second step：Fickle in love and calyx is taken out, obtains petal.
3rd step：Pyrus nivalis, grape and watermelon are taken, goes recklessly, to be put into juice extractor and be squeezed into juice.
4th step：Petal is put into glassware, honey, brown sugar and salt is added, is mixed evenly.
5th step：Petal is smashed to pieces with pounding garlic to beat, until it becomes viscous shape.
6th step：5th step gains are poured into canned glassware, add fruit juice obtained by the 3rd step, are mixed equal
Even, the volume of object can not be more than the 2/3 of vessel volume in vessel.
7th step：Glassware oral area is sealed, makes its spontaneous fermentation at normal temperatures, lid stirring was opened every 6 days once,
It is edible after 30 days.
Embodiment three
Chrysanthemum 120g, rose 80g, tussilago 40g, sweet osmanthus 20g, SEMEN OROXYLI 25g, trollflower 12g, yulan 10g, lily
15g, honey 30g, brown sugar 300g, salt 8g, pyrus nivalis 10g, grape 10g and watermelon 10g.
The first step：The chrysanthemum of fresh clean, rose, tussilago, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily are taken,
Cleaned up with water, water is drained.
Second step：Fickle in love and calyx is taken out, obtains petal.
3rd step：Pyrus nivalis, grape and watermelon are taken, goes recklessly, to be put into juice extractor and be squeezed into juice.
4th step：Petal is put into glassware, honey, brown sugar and salt is added, is mixed evenly.
5th step：Petal is smashed to pieces with pounding garlic to beat, until it becomes viscous shape.
6th step：5th step gains are poured into canned glassware, add fruit juice obtained by the 3rd step, are mixed equal
Even, the volume of object can not be more than the 2/3 of vessel volume in vessel.
7th step：Glassware oral area is sealed, makes its spontaneous fermentation at normal temperatures, lid stirring was opened every 5 days once,
It is edible after 30 days.
Have been described in detail above embodiments of the present invention, but this is only to facilitate the example for understanding and lifting, should not be by
It is considered as and limits the scope of the present invention.Equally, any person of ordinary skill in the field can the technique according to the invention
Scheme and its description of preferred embodiment, make various possible equivalent changes or replace, but all these changes or replacement are all
The scope of the claims of the present invention should be belonged to.
Claims (6)
1. a kind of moistening lung jasmine tea sauce and preparation method thereof, it is characterised in that its making raw material is as follows：Chrysanthemum, rose, coltsfoot
Flower, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily, honey, brown sugar, salt, pyrus nivalis, grape and watermelon.
2. a kind of moistening lung jasmine tea sauce according to claim 1 and preparation method thereof, it is characterised in that its raw material use
Following masses form：Chrysanthemum 100-120g, rose 60-80g, tussilago 30-40g, sweet osmanthus 15-20g, SEMEN OROXYLI 20-25g,
Trollflower 8-12g, yulan 5-10g, lily 10-15g, honey 20-30g, brown sugar 200-300g, salt 4-8g, pyrus nivalis 5-
10g, grape 5-10g and watermelon 5-10g.
3. a kind of moistening lung jasmine tea sauce according to claim 1 and preparation method thereof, it is characterised in that its raw material use
Following masses form：Chrysanthemum 100g, rose 60g, tussilago 30g, sweet osmanthus 15g, SEMEN OROXYLI 20g, trollflower 8g, yulan 5g,
Lily 10g, honey 20g, brown sugar 200g, salt 4g, pyrus nivalis 5g, grape 5g and watermelon 5g.
4. a kind of moistening lung jasmine tea sauce according to claim 1 and preparation method thereof, it is characterised in that its raw material use
Following masses form：Chrysanthemum 120g, rose 80g, tussilago 40g, sweet osmanthus 20g, SEMEN OROXYLI 25g, trollflower 12g, yulan
10g, lily 15g, honey 30g, brown sugar 300g, salt 8g, pyrus nivalis 10g, grape 10g and watermelon 10g.
5. a kind of moistening lung jasmine tea sauce according to claim 1 and preparation method thereof, it is characterised in that its raw material use
Following masses form：Chrysanthemum 110g, rose 70g, tussilago 35g, sweet osmanthus 18g, SEMEN OROXYLI 23g, trollflower 10g, yulan 8g,
Lily 12g, honey 25g, brown sugar 250g, salt 6g, pyrus nivalis 8g, grape 8g and watermelon 8g.
6. a kind of moistening lung jasmine tea sauce according to claim 1 and preparation method thereof, it is characterised in that its preparation method is such as
Under：
The first step：The chrysanthemum of fresh clean, rose, tussilago, sweet osmanthus, SEMEN OROXYLI, trollflower, yulan, lily are taken, uses water
Clean up, water is drained；
Second step：Fickle in love and calyx is taken out, obtains petal；
3rd step：Pyrus nivalis, grape and watermelon are taken, goes recklessly, to be put into juice extractor and be squeezed into juice；
4th step：Petal is put into glassware, honey, brown sugar and salt is added, is mixed evenly；
5th step：Petal is smashed to pieces with pounding garlic to beat, until it becomes viscous shape；
6th step：5th step gains are poured into canned glassware, the 3rd step gained fruit juice is added, is mixed evenly,
The volume of object can not be more than the 2/3 of vessel volume in vessel；
7th step：Glassware oral area is sealed, makes its spontaneous fermentation at normal temperatures, lid stirring was opened every 5-6 days once,
It is edible after 25-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710960948.5A CN107788475A (en) | 2017-10-17 | 2017-10-17 | A kind of moistening lung jasmine tea sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710960948.5A CN107788475A (en) | 2017-10-17 | 2017-10-17 | A kind of moistening lung jasmine tea sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788475A true CN107788475A (en) | 2018-03-13 |
Family
ID=61533199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710960948.5A Withdrawn CN107788475A (en) | 2017-10-17 | 2017-10-17 | A kind of moistening lung jasmine tea sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788475A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783341A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of the tea sauce formulation and production technology of the chrysanthemum medlar pyrus nivalis flavor of heat-clearing improving eyesight |
| CN111406809A (en) * | 2020-03-23 | 2020-07-14 | 无锡最时尚食品科技有限公司 | Fat-reducing flower tea sauce ready to eat or for drinking and preparation method thereof |
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
-
2017
- 2017-10-17 CN CN201710960948.5A patent/CN107788475A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783341A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of the tea sauce formulation and production technology of the chrysanthemum medlar pyrus nivalis flavor of heat-clearing improving eyesight |
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
| CN111406809A (en) * | 2020-03-23 | 2020-07-14 | 无锡最时尚食品科技有限公司 | Fat-reducing flower tea sauce ready to eat or for drinking and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20180313 |