CN111357966A - Health-preserving health-care seasoning and preparation method thereof - Google Patents
Health-preserving health-care seasoning and preparation method thereof Download PDFInfo
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- CN111357966A CN111357966A CN202010293135.7A CN202010293135A CN111357966A CN 111357966 A CN111357966 A CN 111357966A CN 202010293135 A CN202010293135 A CN 202010293135A CN 111357966 A CN111357966 A CN 111357966A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a health-care seasoning and a preparation method thereof, wherein the seasoning is prepared from benzoin, magnolia flower, cardamom, red-peel sand, azalea, allspice, pepper, clove, Chinese yam, cassia bark, cinnamon, aniseed, cassia twig, root of leaf, schisandra chinensis, angelica dahurica, fennel, amomum fruit, liquorice, hawthorn, nutmeg, dried orange peel, angelica, costus root, galangal, cardamom, dried ginger, rhizoma kaempferiae, bay leaf, radish, tsaoko amomum fruit, areca nut, Huanyang grass, florists chrysanthemum, astragalus, medlar stem, grape seed, dried red date, radix bupleuri, pseudo-ginseng, tall gastrodia tuber, largehead atractylodes rhizome and calyx canthus; the health-care tea can nourish yin and yang, tonify qi and blood, condition intestines and stomach, refresh brain, eliminate vivotoxin, facilitate absorption of nutrition, supplement various nutrient components, improve eyesight and protect liver, resist oxidation, and also can play roles in conditioning chronic diseases in the aspect of spleen and stomach functions, prolonging life and the like by singly drinking or eating boiled caulis et folium piperis.
Description
Technical Field
The invention relates to the field of food and food processing, in particular to a health-preserving health-care seasoning and a preparation method thereof.
Background
Health preserving refers to the maintenance, recuperation and nourishing life. Based on the principle of regulating yin and yang, harmonizing qi and blood and protecting spirit, various methods such as regulating spirit, guiding vomiting and receiving, regulating and taking, food nourishing, medicine nourishing, abstinence, exorcising and removing millet are applied to achieve the aims of health and long life. Health preservation is generated in the natural environment for resisting severe disease, adjusting physical strength, resisting disease and preventing and treating disease. Health preservation is an organic component of the traditional culture of Chinese nationality, and is the result of life experience summarized by the citizens in long-term life practice. With the development of society, the living environment of people is polluted more and more, and people are often in various tangible and intangible hazards, so that various health problems of the body of people are caused. Therefore, it is increasingly important to nourish and recuperate the body in daily life. At present, soup seasonings on the market have many functions, but the soup seasonings have the taste of the public, and along with the improvement of the living standard of people, people pursue different tastes and simultaneously advocate high-level requirements on safety, nutrition, health care and the like, and the requirements are stronger and stronger, so that the preparation method of the soup seasoning for tonifying the kidney and preserving the health is generated.
Disclosure of Invention
The invention aims to provide a health-care seasoning and a preparation method thereof, which aim to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a health-preserving health-care seasoning and a preparation method thereof are composed of the following components: benzoin, biond magnolia flower, fructus amomi kowter, red peel sand, azalea, allspice, pepper, clove, Chinese yam, cassia bark, cinnamon, aniseed, cassia bark, root of leaf, Chinese magnoliavine fruit, angelica dahurica, fennel, fructus amomi, liquorice, hawthorn, nutmeg, dried orange peel, angelica, costus root, galangal, cardamom, dried ginger, rhizoma kaempferiae, bay leaf, radish, tsaoko cardamon, areca nut, repanda officinalis, tribute chrysanthemum, astragalus root, Chinese wolfberry stem, grape seed, dried red date, radix bupleuri, pseudo-ginseng, gastrodia elata, bighead atractylodes rhizome and calyx canthus flower. .
Preferably, the seasoning comprises the following raw materials in parts by weight: 1-1.25 parts of benzoin, 2-3 parts of magnolia flower, 1-1.25 parts of cardamom, 1-1.5 parts of red-skinned sand, 1-1.5 parts of rhododendron, 1.5-2 parts of allspice, 4-5 parts of pepper, 3-4 parts of clove, 2.5-3 parts of Chinese yam, 2-3 parts of cassia bark, 3-4 parts of cinnamon, 6-7.5 parts of aniseed, 3-4 parts of cassia seed, 3.5-4 parts of leaf root of leafflower, 2-3 parts of schisandra fruit, 4-5 parts of angelica root, 5-7.5 parts of fennel, 1.5-3 parts of amomum fruit, 2-3 parts of licorice, 4-5 parts of hawthorn, 7.5-10 parts of nutmeg, 2-2.5 parts of dried orange peel, 2.5-3 parts of angelica, 1.5-2 parts of costus root, 2.5-4 parts of galangal, 3-4 parts of cardamom, 4 parts of dried ginger, 4-6 parts of dried ginger, 2-2.5 parts of galangal, 1.5-2.5-2 parts, 1.5-2 parts of radish, 1.5-2.5 parts of tsaoko amomum fruits, 1-1.5 parts of betel nuts, 2-5 parts of rhodiola crenata, 1-2 parts of tribute chrysanthemum, 1-2 parts of astragalus membranaceus, 10-15 parts of Chinese wolfberry stems, 2-5 parts of grape seeds, 1-2 parts of dried red dates, 5-7 parts of radix bupleuri, 3-5 parts of pseudo-ginseng, 6-10 parts of gastrodia elata, 3-5 parts of bighead atractylodes rhizome and 6-8 parts of calyx canthus flower.
Preferably, the seasoning comprises the following raw materials in parts by weight: 1.1 parts of benzoin, 2.5 parts of biond magnolia flower, 1.1 parts of cardamom, 1.2 parts of red-peel sand, 1.2 parts of azalea, 1.7 parts of allspice, 4.5 parts of pepper, 3.5 parts of clove, 3.7 parts of Chinese yam, 2.5 parts of cassia bark, 3.5 parts of cinnamon, 6.2 parts of aniseed, 3.5 parts of cassia seed, 3.7 parts of root of leaf of root of Chinese magnoliavine, 4.5 parts of dahurian angelica root, 6 parts of fennel, 2 parts of amomum fruit, 2.5 parts of licorice, 4.5 parts of hawthorn, 8.5 parts of nutmeg, 2.2 parts of dried orange peel, 2.7 parts of angelica, 1.7 parts of costustoot, 3 parts of galangal, 3.5 parts of cardamom, 5 parts of dried ginger, 2 parts of rhizome of root of rhizome of root of dried ginger, 2.2 parts of rhizome of root of rhizome of Chinese galangal, 1.7 parts of leaf of Chinese magnolia.
Preferably, the seasoning is packaged into finished products in separate bags with 4-6g of each bag.
The invention provides a health-preserving health-care seasoning and a preparation method thereof, wherein the preparation method comprises the following steps: (1) preparing materials: weighing benzoin, biond magnolia flower, round cardamom, red peel sand, azalea, allspice, pepper, clove, yam, cassia bark, cinnamon, aniseed, cassia bark, root of leaf, schisandra fruit, angelica dahurica, fennel, amomum fruit, liquorice, hawthorn, nutmeg, dried orange peel, angelica, costus root, galangal, cardamom, dried ginger, kaempferia galangal, bay leaf, mint, amomum fruit, areca nut, rhodiola rosea, chrysanthemum, astragalus root, Chinese wolfberry stem, grape seed, dried red date, radix bupleuri, pseudo-ginseng, gastrodia elata, bighead atractylodes rhizome and calyx canthus flower according to the mass parts, removing dust and impurities; (2) pretreatment of raw materials: cleaning the raw materials weighed in the step (1) in a traditional Chinese medicine cleaning machine, airing all the cleaned raw materials, and drying and sterilizing the raw materials in a microwave dryer; (3) crushing: placing caulis et folium Periplocae Forrestii, flos Chrysanthemi, radix astragali, fructus Lycii stalk, grape seed, dried fructus Jujubae, bupleuri radix, Notoginseng radix, rhizoma Gastrodiae, Atractylodis rhizoma and herba Pileae Scriptae into a rotary pan, parching, mixing with other raw materials, and pulverizing in superfine pulverizer; (4) fermentation: adding water with the mass fraction of 5-7% of the raw materials into the raw materials in the form of atomization by an atomizer, uniformly stirring, and then standing and fermenting for 4-6 hours at 36-40 ℃ under a closed condition; (5) drying and baking: drying by a rotary dryer at 50-60 ℃ for 3-4 hours until the water content of the particles is lower than 3%, and then carrying out baking aroma raising on the dried particles at the baking temperature of 120-130 ℃ for 1-3 hours; (6) packaging: and (5) performing quality inspection on the seasoning obtained in the step (5), weighing, and packaging into 4-6g of tea bags.
Preferably, the stir-frying treatment in the step (3) is to stir-fry for 6 to 8min at a constant temperature of 50 to 55 ℃, heat to 70 to 73 ℃ and continue to stir-fry for 15 to 17min at the constant temperature, heat to 86 to 93 ℃ and continue to stir-fry for 14 to 16min at the constant temperature.
Has the advantages that: the invention has the beneficial effects that: the health-care seasoning and the preparation method thereof provided by the invention not only furthest retain the natural structures of bioactive substances and various nutritional ingredients in the traditional Chinese medicinal materials, but also effectively avoid the problems of denaturation and loss of the active ingredients of the traditional Chinese medicines, reduction of pharmacological activity and the like; but also can nourish yin and yang, tonify qi and blood, regulate intestines and stomach, refresh brain, eliminate vivotoxin, be beneficial to absorbing nutrition, supplement various nutrient components, improve eyesight and protect liver, resist oxidation, and also can play roles of regulating some chronic diseases in the aspect of spleen and stomach functions, prolonging life and the like by singly drinking or eating boiled caulis et folium piperis.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Example 1
The seasoning for soothing nerves and enhancing immunity of the ginseng and the spina date seeds comprises the following components in parts by weight: 1 part of benzoin, 2 parts of biond magnolia flower, 1 part of cardamom, 1 part of red-peel sand, 1 part of azalea, 1.5 parts of allspice, 4 parts of pepper, 3 parts of clove, 2.5 parts of Chinese yam, 2 parts of cassia bark, 3 parts of cinnamon, 6 parts of aniseed, 3 parts of cassia seed, 3.5 parts of root of leaf of Chinese magnoliavine, 2 parts of angelica dahurica, 5 parts of fennel, 1.5 parts of fructus amomi, 2 parts of liquorice, 4 parts of hawthorn, 7.5 parts of nutmeg, 2 parts of dried orange peel, 2.5 parts of angelica, 1.5 parts of elecampane, 2.5 parts of galangal, 3 parts of cardamom, 4 parts of dried ginger, 2 parts of rhizoma kaempferiae, 1.5 parts of bay leaf, 1.5 parts of bitter gourd, 1.5 parts of tsaoko amom, 1 part of betel nut, 2 parts of common hogwort, 2 parts of flores, 1 part of florea crenulata, 1 part of chrysanthemum flower, 1 part of astragalus root, 10 parts of stem, 2 parts of grape seed, 1 part of.
Example 2
The seasoning for soothing nerves and enhancing immunity of the ginseng and the spina date seeds comprises the following components in parts by weight: benzoin 1.25 parts, magnolia flower 3 parts, cardamom 1.25 parts, red peel sand 1.5 parts, rhododendron 1.5 parts, allspice 2 parts, pepper 5 parts, clove 4 parts, Chinese yam 3 parts, cassia bark 3 parts, cinnamon 4 parts, aniseed 7.5 parts, cassia bark 4 parts, root of leaf 4 parts, schisandra fruit 3 parts, angelica dahurica 5 parts, fennel 7.5 parts, amomum fruit 3 parts, licorice 3 parts, hawthorn 5 parts, nutmeg 10 parts, dried orange peel 2.5 parts, angelica 3 parts, banksia rose 2 parts, galangal 4 parts, cardamom 4 parts, dried ginger 6 parts, kaempferia galangal 2.5 parts, geranium leaf 2 parts, radish 2.5 parts, amomum fruit 1.5 parts, common euphorbia herb 5 parts, chrysanthemum flower 2 parts, astragalus root 2 parts, Chinese wolfberry stalk 15 parts, grape seed 5 parts, dried red date 2 parts, bupleurum root 7 parts, notoginseng 5 parts, gastrodia tuber 10 parts, bighead atractylodes rhizome 8 parts, calanthera 8 parts.
Example 3
The seasoning for soothing nerves and enhancing immunity of the ginseng and the spina date seeds comprises the following components in parts by weight: 1.1 parts of benzoin, 2.5 parts of biond magnolia flower, 1.1 parts of cardamom, 1.2 parts of red-peel sand, 1.2 parts of azalea, 1.7 parts of allspice, 4.5 parts of pepper, 3.5 parts of clove, 3.7 parts of Chinese yam, 2.5 parts of cassia bark, 3.5 parts of cinnamon, 6.2 parts of aniseed, 3.5 parts of cassia seed, 3.7 parts of root of leaf of root of Chinese magnoliavine, 4.5 parts of dahurian angelica root, 6 parts of fennel, 2 parts of amomum fruit, 2.5 parts of licorice, 4.5 parts of hawthorn, 8.5 parts of nutmeg, 2.2 parts of dried orange peel, 2.7 parts of angelica, 1.7 parts of costustoot, 3 parts of galangal, 3.5 parts of cardamom, 5 parts of dried ginger, 2 parts of rhizome of root of rhizome of root of dried ginger, 2.2 parts of rhizome of root of rhizome of Chinese galangal, 1.7 parts of leaf of Chinese magnolia.
The preparation method of the flavoring for soothing nerves and enhancing immunity of the ginseng and the spina date seeds in the embodiments 1-3 comprises the following steps: (1) preparing materials: weighing benzoin, biond magnolia flower, round cardamom, red peel sand, azalea, allspice, pepper, clove, yam, cassia bark, cinnamon, aniseed, cassia bark, root of leaf, schisandra fruit, angelica dahurica, fennel, amomum fruit, liquorice, hawthorn, nutmeg, dried orange peel, angelica, costus root, galangal, cardamom, dried ginger, kaempferia galangal, bay leaf, mint, amomum fruit, areca nut, rhodiola rosea, chrysanthemum, astragalus root, Chinese wolfberry stem, grape seed, dried red date, radix bupleuri, pseudo-ginseng, gastrodia elata, bighead atractylodes rhizome and calyx canthus flower according to the mass parts, removing dust and impurities; (2) pretreatment of raw materials: cleaning the raw materials weighed in the step (1) in a traditional Chinese medicine cleaning machine, airing all the cleaned raw materials, and drying and sterilizing the raw materials in a microwave dryer; (3) crushing: placing caulis et folium Periplocae Forrestii, flos Chrysanthemi, radix astragali, fructus Lycii stalk, grape seed, dried fructus Jujubae, bupleuri radix, Notoginseng radix, rhizoma Gastrodiae, Atractylodis rhizoma and herba Pileae Scriptae into a rotary pan, parching, mixing with other raw materials, and pulverizing in superfine pulverizer; (4) fermentation: adding water with the mass fraction of 5-7% of the raw materials into the raw materials in the form of atomization by an atomizer, uniformly stirring, and then standing and fermenting for 4-6 hours at 36-40 ℃ under a closed condition; (5) drying and baking: drying by a rotary dryer at 50-60 ℃ for 3-4 hours until the water content of the particles is lower than 3%, and then carrying out baking aroma raising on the dried particles at the baking temperature of 120-130 ℃ for 1-3 hours; (6) packaging: and (5) performing quality inspection on the seasoning obtained in the step (5), weighing, and packaging into 4-6g of tea bags.
Wherein, the stir-frying treatment in the step (3) is to stir-fry for 6 to 8min at a constant temperature of 50 to 55 ℃, heat up to 70 to 73 ℃ and continue to stir-fry for 15 to 17min at the constant temperature, heat up to 86 to 93 ℃ and continue to stir-fry for 14 to 16min at the constant temperature.
The health-care seasoning and the preparation method thereof provided by the invention not only furthest retain the natural structures of bioactive substances and various nutritional ingredients in the traditional Chinese medicinal materials, but also effectively avoid the problems of denaturation and loss of the active ingredients of the traditional Chinese medicines, reduction of pharmacological activity and the like; but also can nourish yin and yang, tonify qi and blood, regulate intestines and stomach, refresh brain, eliminate vivotoxin, be beneficial to absorbing nutrition, supplement various nutrient components, improve eyesight and protect liver, resist oxidation, and also can play roles of regulating some chronic diseases in the aspect of spleen and stomach functions, prolonging life and the like by singly drinking or eating boiled caulis et folium piperis.
The embodiments described above are preferred embodiments of the present invention, and not all embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (6)
1. A health-preserving health-care seasoning and a preparation method thereof are characterized by comprising the following components: benzoin, biond magnolia flower, fructus amomi kowter, red peel sand, azalea, allspice, pepper, clove, Chinese yam, cassia bark, cinnamon, aniseed, cassia bark, root of leaf, Chinese magnoliavine fruit, angelica dahurica, fennel, fructus amomi, liquorice, hawthorn, nutmeg, dried orange peel, angelica, costus root, galangal, cardamom, dried ginger, rhizoma kaempferiae, bay leaf, radish, tsaoko cardamon, areca nut, repanda officinalis, tribute chrysanthemum, astragalus root, Chinese wolfberry stem, grape seed, dried red date, radix bupleuri, pseudo-ginseng, gastrodia elata, bighead atractylodes rhizome and calyx canthus flower.
2. The health preserving and health caring seasoning and the preparation method thereof as claimed in claim 1, characterized by comprising the following raw materials by weight: 1-1.25 parts of benzoin, 2-3 parts of magnolia flower, 1-1.25 parts of cardamom, 1-1.5 parts of red-skinned sand, 1-1.5 parts of rhododendron, 1.5-2 parts of allspice, 4-5 parts of pepper, 3-4 parts of clove, 2.5-3 parts of Chinese yam, 2-3 parts of cassia bark, 3-4 parts of cinnamon, 6-7.5 parts of aniseed, 3-4 parts of cassia seed, 3.5-4 parts of leaf root of leafflower, 2-3 parts of schisandra fruit, 4-5 parts of angelica root, 5-7.5 parts of fennel, 1.5-3 parts of amomum fruit, 2-3 parts of licorice, 4-5 parts of hawthorn, 7.5-10 parts of nutmeg, 2-2.5 parts of dried orange peel, 2.5-3 parts of angelica, 1.5-2 parts of costus root, 2.5-4 parts of galangal, 3-4 parts of cardamom, 4 parts of dried ginger, 4-6 parts of dried ginger, 2-2.5 parts of galangal, 1.5-2.5-2 parts, 1.5-2 parts of radish, 1.5-2.5 parts of tsaoko amomum fruits, 1-1.5 parts of betel nuts, 2-5 parts of rhodiola crenata, 1-2 parts of tribute chrysanthemum, 1-2 parts of astragalus membranaceus, 10-15 parts of Chinese wolfberry stems, 2-5 parts of grape seeds, 1-2 parts of dried red dates, 5-7 parts of radix bupleuri, 3-5 parts of pseudo-ginseng, 6-10 parts of gastrodia elata, 3-5 parts of bighead atractylodes rhizome and 6-8 parts of calyx canthus flower.
3. The health preserving and health caring seasoning and the preparation method thereof as claimed in claim 2, characterized by comprising the following raw materials by weight: 1.1 parts of benzoin, 2.5 parts of biond magnolia flower, 1.1 parts of cardamom, 1.2 parts of red-peel sand, 1.2 parts of azalea, 1.7 parts of allspice, 4.5 parts of pepper, 3.5 parts of clove, 3.7 parts of Chinese yam, 2.5 parts of cassia bark, 3.5 parts of cinnamon, 6.2 parts of aniseed, 3.5 parts of cassia seed, 3.7 parts of root of leaf of root of Chinese magnoliavine, 4.5 parts of dahurian angelica root, 6 parts of fennel, 2 parts of amomum fruit, 2.5 parts of licorice, 4.5 parts of hawthorn, 8.5 parts of nutmeg, 2.2 parts of dried orange peel, 2.7 parts of angelica, 1.7 parts of costustoot, 3 parts of galangal, 3.5 parts of cardamom, 5 parts of dried ginger, 2 parts of rhizome of root of rhizome of root of dried ginger, 2.2 parts of rhizome of root of rhizome of Chinese galangal, 1.7 parts of leaf of Chinese magnolia.
4. The health preserving and health caring seasoning and the preparation method thereof as claimed in claim 3, characterized in that: the seasoning is packaged into finished products in separate bags with each bag being 4-6 g.
5. The health seasoning as claimed in any one of claims 1 to 4 and its preparation process, wherein the preparation process comprises the following steps: (1) preparing materials: weighing benzoin, biond magnolia flower, round cardamom, red peel sand, azalea, allspice, pepper, clove, yam, cassia bark, cinnamon, aniseed, cassia bark, root of leaf, schisandra fruit, angelica dahurica, fennel, amomum fruit, liquorice, hawthorn, nutmeg, dried orange peel, angelica, costus root, galangal, cardamom, dried ginger, kaempferia galangal, bay leaf, mint, amomum fruit, areca nut, rhodiola rosea, chrysanthemum, astragalus root, Chinese wolfberry stem, grape seed, dried red date, radix bupleuri, pseudo-ginseng, gastrodia elata, bighead atractylodes rhizome and calyx canthus flower according to the mass parts, removing dust and impurities; (2) pretreatment of raw materials: cleaning the raw materials weighed in the step (1) in a traditional Chinese medicine cleaning machine, airing all the cleaned raw materials, and drying and sterilizing the raw materials in a microwave dryer; (3) crushing: placing caulis et folium Periplocae Forrestii, flos Chrysanthemi, radix astragali, fructus Lycii stalk, grape seed, dried fructus Jujubae, bupleuri radix, Notoginseng radix, rhizoma Gastrodiae, Atractylodis rhizoma and herba Pileae Scriptae into a rotary pan, parching, mixing with other raw materials, and pulverizing in superfine pulverizer; (4) fermentation: adding water with the mass fraction of 5-7% of the raw materials into the raw materials in the form of atomization by an atomizer, uniformly stirring, and then standing and fermenting for 4-6 hours at 36-40 ℃ under a closed condition; (5) drying and baking: drying by a rotary dryer at 50-60 ℃ for 3-4 hours until the water content of the particles is lower than 3%, and then carrying out baking aroma raising on the dried particles at the baking temperature of 120-130 ℃ for 1-3 hours; (6) packaging: and (5) performing quality inspection on the seasoning obtained in the step (5), weighing, and packaging into 4-6g of tea bags.
6. The health preserving and health caring seasoning and the preparation method thereof according to claim 5, characterized in that: the frying process in the step (3) comprises the steps of frying at a constant temperature of 50-55 ℃ for 6-8min, raising the temperature to 70-73 ℃, continuously frying at a constant temperature for 15-17min, raising the temperature to 86-93 ℃ and continuously frying at a constant temperature for 14-16 min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023089120A1 (en) | 2021-11-19 | 2023-05-25 | Gutfeeling Labs Ab | Plant composition |
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| CN1488291A (en) * | 2003-08-13 | 2004-04-14 | 迟辉敏 | Nutrient health-care condiment |
| CN105166865A (en) * | 2015-07-16 | 2015-12-23 | 中盐安徽润华盐业发展有限公司 | Preparation method of stomach-invigorating and qi-tonifying mushroom seasoning |
| CN110839728A (en) * | 2019-11-15 | 2020-02-28 | 刘永 | Ginseng and spina date seed nerve-soothing and immunity-enhancing health tea and preparation method thereof |
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2020
- 2020-04-08 CN CN202010293135.7A patent/CN111357966A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1488291A (en) * | 2003-08-13 | 2004-04-14 | 迟辉敏 | Nutrient health-care condiment |
| CN105166865A (en) * | 2015-07-16 | 2015-12-23 | 中盐安徽润华盐业发展有限公司 | Preparation method of stomach-invigorating and qi-tonifying mushroom seasoning |
| CN110839728A (en) * | 2019-11-15 | 2020-02-28 | 刘永 | Ginseng and spina date seed nerve-soothing and immunity-enhancing health tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023089120A1 (en) | 2021-11-19 | 2023-05-25 | Gutfeeling Labs Ab | Plant composition |
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