CN111513298A - Cooking seasoning with balanced cold and heat properties - Google Patents
Cooking seasoning with balanced cold and heat properties Download PDFInfo
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- CN111513298A CN111513298A CN202010513667.7A CN202010513667A CN111513298A CN 111513298 A CN111513298 A CN 111513298A CN 202010513667 A CN202010513667 A CN 202010513667A CN 111513298 A CN111513298 A CN 111513298A
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- 238000010411 cooking Methods 0.000 title claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 34
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 18
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 18
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 17
- 235000011477 liquorice Nutrition 0.000 claims abstract description 17
- 235000013409 condiments Nutrition 0.000 claims abstract description 14
- 241000628997 Flos Species 0.000 claims abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims abstract description 3
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims description 13
- 240000003889 Piper guineense Species 0.000 claims description 13
- 235000017804 Piper guineense Nutrition 0.000 claims description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 244000273928 Zingiber officinale Species 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 240000003915 Lophatherum gracile Species 0.000 claims description 8
- 235000008708 Morus alba Nutrition 0.000 claims description 8
- 240000000249 Morus alba Species 0.000 claims description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 240000000691 Houttuynia cordata Species 0.000 claims description 6
- 235000013719 Houttuynia cordata Nutrition 0.000 claims description 6
- 244000234609 Portulaca oleracea Species 0.000 claims description 6
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 241000159443 Myrcia Species 0.000 claims description 3
- 241001346334 Amomum tsao-ko Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 240000000467 Carum carvi Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 240000001949 Taraxacum officinale Species 0.000 claims description 2
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 231100000419 toxicity Toxicity 0.000 abstract description 3
- 230000001988 toxicity Effects 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 235000021403 cultural food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 2
- 208000003251 Pruritus Diseases 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 241001127714 Amomum Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 206010011878 Deafness Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010018291 Gingival swelling Diseases 0.000 description 1
- 235000017443 Hedysarum boreale Nutrition 0.000 description 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 206010029412 Nightmare Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000007117 Oral Ulcer Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 206010047513 Vision blurred Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 231100000895 deafness Toxicity 0.000 description 1
- 230000004452 decreased vision Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 206010018388 glossodynia Diseases 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 230000003648 hair appearance Effects 0.000 description 1
- 208000016354 hearing loss disease Diseases 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 208000018962 mouth sore Diseases 0.000 description 1
- 210000003928 nasal cavity Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 210000004761 scalp Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000003860 sleep quality Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 230000009278 visceral effect Effects 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
-
- 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
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/14—Dried spices
-
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a cooking condiment with balanced cold and heat properties, which consists of warm and hot spices, cold and cool spices and liquorice. The warm and hot spice is prepared from chili powder, rhizoma Kaempferiae, flos Caryophylli, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Tsaoko, folium Neocinnamomi Delavayi, fructus Zanthoxyli, fructus Foeniculi, semen Myristicae, fructus Piperis Longi, fructus Amomi, pericarpium Citri Tangerinae, radix Angelicae Dahuricae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii Cepae, herba Coriandri, and herba Coriandri root, and the cold and cool spice is prepared from herba Taraxaci, flos Lonicerae, herba Houttuyniae, herba Portulacae, folium Bambusae, flos Chrysanthemi. According to the invention, the warm-hot spice and the cold-cold spice are mixed, and the toxicity of the warm-hot spice and the cold-cold spice is relieved by the liquorice, so that the warm-cold property and the taste of the seasoning tend to be balanced, the color, the fragrance and the taste of dishes can be increased during cooking, the conditioning effect on human bodies is realized by the cooked food, the Chinese food culture is richer and more scientific, and the health of people is facilitated.
Description
Technical Field
The invention relates to a seasoning for cooking, in particular to a seasoning for cooking with balanced cold (cool) and hot (warm) properties.
Background
Through research and research on the Chinese continental diet seasoning market, the following problems are basically found in most of the current cooking seasonings: for example, the chili powder (grinding), the galangal rhizome, the clove, the star anise, the cassia bark, the tsaoko amomum fruit, the myrcia, the pepper, the fructus amomi, the tangerine peel, the angelica dahurica, the green Chinese onion, the ginger, the onion, the coriander root and the like basically belong to pungent and warm hot spices, and the problems of excessive internal heat and the like of a human body, such as mouth and tongue sores, oral ulcer, gum swelling and pain, dry throat and mouth, yellow and greasy tongue fur, peculiar smell in mouth and taste sense reduction are easily caused by eating a large amount of the spice for a long time; red, swollen, hot and painful eyes, dryness, itching, blurred vision, and decreased vision; tinnitus, deafness, and foreign body sensation in the ear; nasal cavity dryness and pain, secretion peculiar smell, abnormal smell; dry and scorched hair, greasy scalp, soft and fine hair quality, broken hair and split hair; greasy back, acne and large pores; sensitive and red, swollen, hot, painful and itchy skin; sleep quality is low, sleep is clouded, nightmare is connected with the heaven, is easy to awaken, is difficult to fall asleep, is easy to awaken early and is not easy to fall asleep; the characters are scorched and strange, difficult to be fixed, difficult to concentrate attention and reduce learning and memory; causing visceral metabolic diseases such as obesity, hypertension, hyperglycemia, hyperlipidemia, hyperuricemia, fatty liver and the like. Therefore, development of balanced cold (cool) heat (warm) dietary seasonings is imperative, which not only is beneficial to the health of people, but also can create greater social value and economic value and enrich the profound and profound dietary culture of China.
Disclosure of Invention
The invention aims to solve the problems of the existing cooking condiment, and provides the cooking condiment with balanced cold (cold) and hot (warm) properties.
The invention relates to a cooking condiment, which consists of warm and hot spices, cold and cool spices and liquorice.
Wherein the warm and hot spice is at least three of chili powder (pulverized), rhizoma Kaempferiae, flos Caryophylli, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Tsaoko, folium Neocinnamomi Delavayi, fructus Zanthoxyli, fructus Foeniculi, semen Myristicae, fructus Piperis Longi, fructus Amomi, pericarpium Citri Tangerinae, radix Angelicae Dahuricae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii Cepae, herba Coriandri, and herba Coriandri root. The dry mass of the warm-hot spice is 45-55%.
The cold-nature spice is at least three of herba Taraxaci, flos Lonicerae, herba Houttuyniae, herba Portulacae, folium Bambusae, flos Chrysanthemi, and folium Mori. The dry mass of the cold-nature spice is 45-55%.
The licorice root is used for removing the toxicity of food materials and seasonings and ensuring healthy seasoning and scientific diet. The dry mass of the liquorice is 4-6%.
According to the invention, the warm-hot spice and the cold-cold spice are mixed, and the toxicity of the warm-hot spice and the cold-cold spice is relieved by the liquorice, so that the warm-cold property and the taste of the seasoning tend to be balanced, the color, the fragrance and the taste of dishes can be increased during cooking, the conditioning effect on human bodies is realized by the cooked food, the Chinese food culture is richer and more scientific, and the health of people is facilitated.
Detailed Description
The ingredients of the culinary condiment of the invention with balanced cold (cold) and hot (warm) properties are further illustrated by the following specific examples.
Example 1
The formula of the spice comprises the following components: the formula comprises the following components in parts by dry mass: 30 parts of dandelion, 20 parts of honeysuckle, 20 parts of mulberry leaf, 10 parts of dried ginger, 10 parts of pepper, 5 parts of green onion and 5 parts of liquorice.
Example 2
The formula of the spice comprises the following components: the formula comprises the following components in parts by dry mass: 30 parts of houttuynia cordata, 20 parts of purslane, 20 parts of lophatherum gracile, 10 parts of dried ginger, 10 parts of pepper, 5 parts of green onion and 5 parts of liquorice.
Example 3
The formula of the spice comprises the following components: the formula comprises the following components in parts by dry mass: 30 parts of honeysuckle, 20 parts of houttuynia cordata, 10 parts of lophatherum gracile, 10 parts of pepper, 10 parts of rhizoma kaempferiae, 10 parts of amomum tsao-ko, 5 parts of scallion and 5 parts of liquorice.
Example 4
The formula of the spice comprises the following components: the formula comprises the following components in parts by dry mass: 30 parts of purslane, 20 parts of lophatherum gracile, 10 parts of chrysanthemum, 10 parts of mulberry leaf, 10 parts of dried ginger, 10 parts of pepper, 5 parts of scallion and 5 parts of liquorice.
Example 5
The formula of the spice comprises the following components: the formula comprises the following components in parts by dry mass: 30 parts of lophatherum gracile, 25 parts of honeysuckle, 10 parts of chrysanthemum, 10 parts of mulberry leaf, 10 parts of dried ginger, 5 parts of pepper, 5 parts of green onion and 5 parts of caraway.
Example 6
The formula of the spice comprises the following components: the formula comprises the following components in parts by dry mass: 20 parts of purslane, 10 parts of houttuynia cordata, 8 parts of mulberry leaf, 8 parts of star anise, 8 parts of cassia bark, 8 parts of myrcia, 8 parts of pepper, 5 parts of fennel, 5 parts of netmeg, 5 parts of angelica dahurica, 5 parts of ginger, 5 parts of onion and 5 parts of liquorice.
Claims (10)
1. A flavoring agent for cooking with balanced cold and heat properties comprises warm and hot spice, cold and cool spice and Glycyrrhrizae radix.
2. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the warm and hot spice, the cold and cool spice and the liquorice are proportioned according to the following dry mass: 45-55% of warm and hot spices, 45-55% of cold and cool spices and 4-6% of liquorice.
3. The culinary condiment having balanced cold and hot properties according to claim 1 or 2, wherein: the warm spice is at least three of chili powder, rhizoma Kaempferiae, flos Caryophylli, fructus Anisi Stellati, cortex Cinnamomi Japonici, fructus Tsaoko, folium Neocinnamomi Delavayi, fructus Zanthoxyli, fructus Foeniculi, semen Myristicae, fructus Piperis Longi, fructus Amomi, pericarpium Citri Tangerinae, radix Angelicae Dahuricae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii Cepae, herba Coriandri, and herba Coriandri root.
4. The culinary condiment having balanced cold and hot properties according to claim 1 or 2, wherein: the cold-nature spice is at least three of herba Taraxaci, flos Lonicerae, herba Houttuyniae, herba Portulacae, folium Bambusae, flos Chrysanthemi, and folium Mori.
5. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the formula comprises the following components in parts by dry mass: 30 parts of dandelion, 20 parts of honeysuckle, 20 parts of mulberry leaf, 10 parts of dried ginger, 10 parts of pepper, 5 parts of green onion and 5 parts of liquorice.
6. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the formula comprises the following components in parts by dry mass: 30 parts of houttuynia cordata, 20 parts of purslane, 20 parts of lophatherum gracile, 10 parts of dried ginger, 10 parts of pepper, 5 parts of green onion and 5 parts of liquorice.
7. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the formula comprises the following components in parts by dry mass: 30 parts of honeysuckle, 20 parts of houttuynia cordata, 10 parts of lophatherum gracile, 10 parts of pepper, 10 parts of rhizoma kaempferiae, 10 parts of amomum tsao-ko, 5 parts of scallion and 5 parts of liquorice.
8. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the formula comprises the following components in parts by dry mass: 30 parts of lophatherum gracile, 25 parts of honeysuckle, 10 parts of chrysanthemum, 10 parts of mulberry leaf, 10 parts of dried ginger, 5 parts of pepper, 5 parts of green onion and 5 parts of caraway.
9. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the formula comprises the following components in parts by dry mass: 20 parts of purslane, 10 parts of houttuynia cordata, 8 parts of mulberry leaf, 8 parts of star anise, 8 parts of cassia bark, 8 parts of myrcia, 8 parts of pepper, 5 parts of fennel, 5 parts of netmeg, 5 parts of angelica dahurica, 5 parts of ginger, 5 parts of onion and 5 parts of liquorice.
10. The culinary condiment of claim 1 having balanced cold and hot properties, wherein: the formula comprises the following components in parts by dry mass: 30 parts of purslane, 20 parts of lophatherum gracile, 10 parts of chrysanthemum, 10 parts of mulberry leaf, 10 parts of dried ginger, 10 parts of pepper, 5 parts of scallion and 5 parts of liquorice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010513667.7A CN111513298A (en) | 2020-06-08 | 2020-06-08 | Cooking seasoning with balanced cold and heat properties |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010513667.7A CN111513298A (en) | 2020-06-08 | 2020-06-08 | Cooking seasoning with balanced cold and heat properties |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111513298A true CN111513298A (en) | 2020-08-11 |
Family
ID=71910041
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010513667.7A Withdrawn CN111513298A (en) | 2020-06-08 | 2020-06-08 | Cooking seasoning with balanced cold and heat properties |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111513298A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568409A (en) * | 2020-12-07 | 2021-03-30 | 合肥工业大学 | Natural seasoning for reducing internal heat and reducing fever and preparation method thereof |
-
2020
- 2020-06-08 CN CN202010513667.7A patent/CN111513298A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568409A (en) * | 2020-12-07 | 2021-03-30 | 合肥工业大学 | Natural seasoning for reducing internal heat and reducing fever and preparation method thereof |
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