CN113331385A - Health-preserving health-care marinating material and preparation method thereof - Google Patents
Health-preserving health-care marinating material and preparation method thereof Download PDFInfo
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- CN113331385A CN113331385A CN202110627736.1A CN202110627736A CN113331385A CN 113331385 A CN113331385 A CN 113331385A CN 202110627736 A CN202110627736 A CN 202110627736A CN 113331385 A CN113331385 A CN 113331385A
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- 239000000463 material Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 241000005787 Cistanche Species 0.000 claims abstract description 19
- 241000382353 Pupa Species 0.000 claims abstract description 19
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 18
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 18
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 18
- 239000011425 bamboo Substances 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 241000234435 Lilium Species 0.000 claims abstract description 17
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 240000000163 Cycas revoluta Species 0.000 claims abstract description 16
- 235000008601 Cycas revoluta Nutrition 0.000 claims abstract description 16
- 235000015090 marinades Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 241000123866 Homalomena occulta Species 0.000 claims abstract description 10
- 240000009023 Myrrhis odorata Species 0.000 claims abstract 5
- 241001330002 Bambuseae Species 0.000 claims description 17
- 241000722363 Piper Species 0.000 claims description 16
- 241000725145 Homalomena Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 3
- 239000011324 bead Substances 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 description 12
- 239000003814 drug Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000218916 Cycas Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application provides a health-care marinade and a preparation method thereof, and the raw materials for preparing the marinade comprise: 26-35 parts of bamboo pupa, 20-32 parts of dried plum, 9-20 parts of cistanche, 1-6 parts of homalomena occulta, 5-14 parts of anise, 6-14 parts of pepper, 2-9 parts of cycas revoluta leaves, 4-10 parts of lily and 4-10 parts of dragon spitting bead. The marinade seasoning not only can remove the fishy peculiar smell of the cooking main material, highlight the taste of food, increase the color of food and other functions of common composite seasonings, but also can promote the appetite of people, sterilize, disinfect, promote digestion, enhance the appetite, resist aging, beautify and the like.
Description
Technical Field
The application belongs to the technical field of food ingredients, and particularly relates to a health-care marinating material and a preparation method thereof.
Background
The marinating material is a seasoning for preparing marinated dishes, has strong fragrance, can remove fishy and mutton smells of food raw materials, and has the function of increasing the fragrance of foods. However, the existing marinade has single use, only can remove the fishy peculiar smell of the cooking main material, highlights the taste of food, and neglects the function of conditioning the body of people by the marinade. How to make the marinating material rich in nutrition, nourishing and preserving health and having the function of regulating the functions of human bodies is a problem to be urgently solved in the society nowadays.
Disclosure of Invention
Aiming at the defects of the prior art, the application aims to provide the health-care marinating material and the preparation method thereof, the marinating material is prepared by taking bamboo pupa, dried plum, cistanche, homalomena occulta, anise, pepper, cycas revolute leaves, lily, longtuzhu and the like as raw materials, has the functions of removing the fishy smell of cooking main materials, highlighting the taste of food, increasing the color of food and other common compound seasonings, and can promote appetite of people, sterilize, promote digestion, enhance appetite, resist aging, maintain beauty and the like.
In order to solve the technical problem, the application provides the following technical scheme:
a health-care marinade comprises the following raw materials: 26-35 parts of bamboo pupa, 20-32 parts of dried plum, 9-20 parts of cistanche, 1-6 parts of homalomena occulta, 5-14 parts of anise, 6-14 parts of pepper, 2-9 parts of cycas revoluta leaves, 4-10 parts of lily and 4-10 parts of dragon spitting bead.
Further, the raw materials for preparing the health-care marinade material comprise: 30 parts of bamboo pupa, 25 parts of dried plum, 15 parts of cistanche, 3 parts of homalomena occulta, 10 parts of anise, 10 parts of pepper, 5 parts of cycas revoluta leaves, 6 parts of lily and 5 parts of longtuzhu.
Further, the raw materials for preparing the health-care marinade material comprise: 28 parts of bamboo pupa, 28 parts of dried plum, 17 parts of cistanche, 1.8 parts of obscured homalomena rhizome, 12.4 parts of anise, 12 parts of pepper, 7 parts of cycas revoluta leaves, 6 parts of lily and 7 parts of longtuzhu.
Further, the raw materials for preparing the health-care marinade material comprise: 33 parts of bamboo pupa, 22 parts of dried plum, 11 parts of cistanche, 4.5 parts of homalomena occulta, 7 parts of anise, 8 parts of pepper, 3 parts of cycas revoluta leaves, 8 parts of lily and 7 parts of longtuzhu.
Further, the preparation method of the health-care marinade comprises the following steps:
(1) weighing bamboo pupa, dried plum, herba cistanches, rhizoma homalomenae, fructus Anisi Stellati, fructus Piperis, folium Perillae, Bulbus Lilii, and folium Toosendan, and packaging with gauze;
(2) putting the marinating bag into a pot, and adding 1-5L of water;
(3) putting food into the pot;
(4) heating to boil, and keeping boiling for 10 min.
Further, the application of the health-care marinating material comprises marinating meat-based food, animal internal organs, eggs and bean-based products.
The beneficial effect of this application lies in:
(1) the health-care marinating material is prepared by taking dried plum, anise, pepper, lily, pupa and the like as main materials and matching with traditional Chinese medicine materials such as cistanche, homalomena occulta, cycas revoluta, dragon spitting beads and the like, can remove the fishy odor of the cooking main materials, highlight the taste of food, increase the color of the food and other functions of common compound seasoning products, and can promote appetite of people, sterilize, promote digestion, enhance appetite, resist aging, maintain beauty and the like. The health-care pot-stewed material can be used for making chafing dishes, soup and stewed dishes, has wide application range and can meet the cooking and using requirements of most consumers.
(2) The application optimally combines the main material of the marinating material and the traditional Chinese medicine material, and accords with the theory of homology of medicine and food of traditional Chinese medicine; by controlling the dosage and the proportion, the marinating material has good immunity improving effect, can prevent common diseases, and achieves the purposes of strengthening physique and preventing and treating diseases.
Detailed Description
The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all of the embodiments. 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 application.
Example one
A health-care marinating material is prepared from the following raw materials in parts by weight: 30 parts of bamboo pupa, 25 parts of dried plum, 15 parts of cistanche, 3 parts of homalomena occulta, 10 parts of anise, 10 parts of pepper, 5 parts of cycas revoluta leaves, 6 parts of lily and 5 parts of longtuzhu. The manufacturing method comprises the following steps:
(1) weighing 30g of bamboo pupa, 25g of dried plum, 15g of cistanche, 3g of obscured homalomena rhizome, 10g of anise, 10g of pepper, 5g of cycas revoluta leaves, 6g of lily and 5g of longtuzhu, and putting into gauze to wrap;
(2) putting the marinating bag into a pot, and adding 1-5L of water;
(3) putting food into the pot;
(4) heating to boil, and keeping boiling for 10 min.
Example two
A health-care marinating material comprises the following raw materials in parts by weight: 28 parts of bamboo pupa, 28 parts of dried plum, 17 parts of cistanche, 1.8 parts of obscured homalomena rhizome, 12.4 parts of anise, 12 parts of pepper, 7 parts of cycas revoluta leaves, 6 parts of lily and 7 parts of longtuzhu. The manufacturing method comprises the following steps:
(1) weighing 28g of bamboo pupa, 28g of dried plum, 17g of cistanche, 1.8g of obscured homalomena rhizome, 12.4g of anise, 12g of pepper, 7g of cycas revoluta leaves, 6g of lily and 7g of longtuzhu, and putting into gauze for wrapping;
(2) putting the marinating bag into a pot, and adding 1-5L of water;
(3) putting food into the pot;
(4) heating to boil, and keeping boiling for 10 min.
EXAMPLE III
A health-care marinating material is prepared from the following raw materials in parts by weight: 33 parts of bamboo pupa, 22 parts of dried plum, 11 parts of cistanche, 4.5 parts of homalomena occulta, 7 parts of anise, 8 parts of pepper, 3 parts of cycas revoluta leaves, 8 parts of lily and 7 parts of longtuzhu. The manufacturing method comprises the following steps:
(1) weighing 33g of bamboo pupa, 22g of dried plum, 11g of cistanche, 4.5g of obscured homalomena rhizome, 7g of anise, 8g of pepper, 3g of cycas revoluta leaves, 8g of lily and 7g of longtuzhu, and putting into gauze to wrap;
(2) putting the marinating bag into a pot, and adding 1-5L of water;
(3) putting food into the pot;
(4) heating to boil, and keeping boiling for 10 min.
The above description is only a preferred embodiment of the present application and should not be taken as limiting the present application, and any modifications and improvements made within the spirit and principle of the present application should be included in the protection scope of the present application. Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. A health-care marinating material is characterized in that: the raw materials for preparing the marinating material comprise 26-35 parts of bamboo pupa, 20-32 parts of dried plum, 9-20 parts of cistanche, 1-6 parts of obscured homalomena rhizome, 5-14 parts of anise, 6-14 parts of pepper, 2-9 parts of cycas revoluta leaves, 4-10 parts of lily and 4-10 parts of longtuzhu.
2. The health-preserving health-care marinade as claimed in claim 1, wherein: the raw materials for preparing the marinating material comprise: 30 parts of bamboo pupa, 25 parts of dried plum, 15 parts of cistanche, 3 parts of homalomena occulta, 10 parts of anise, 10 parts of pepper, 5 parts of cycas revoluta leaves, 6 parts of lily and 5 parts of longtuzhu.
3. The health-preserving health-care marinade as claimed in claim 1, wherein: the raw materials for preparing the marinating material comprise: 28 parts of bamboo pupa, 28 parts of dried plum, 17 parts of cistanche, 1.8 parts of obscured homalomena rhizome, 12.4 parts of anise, 12 parts of pepper, 7 parts of cycas revoluta leaves, 6 parts of lily and 7 parts of longtuzhu.
4. The health-preserving health-care marinade as claimed in claim 1, wherein: the raw materials for preparing the marinating material comprise: 33 parts of bamboo pupa, 22 parts of dried plum, 11 parts of cistanche, 4.5 parts of homalomena occulta, 7 parts of anise, 8 parts of pepper, 3 parts of cycas revoluta leaves, 8 parts of lily and 7 parts of longtuzhu.
5. The method for preparing the health-preserving health-care marinade as claimed in claim 1, comprising the following steps:
(1) weighing bamboo pupa, dried plum, herba cistanches, rhizoma homalomenae, fructus Anisi Stellati, fructus Piperis, folium Perillae, Bulbus Lilii, and folium Toosendan, and packaging with gauze;
(2) putting the marinating bag into a pot, and adding 1-5L of water;
(3) putting food into the pot;
(4) heating to boil, and keeping boiling for 10 min.
6. The use of a health-preserving and-care marinade as in claim 5, wherein: including marinating meat-based food products, animal offal, egg, and soy-based products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110627736.1A CN113331385A (en) | 2021-06-05 | 2021-06-05 | Health-preserving health-care marinating material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110627736.1A CN113331385A (en) | 2021-06-05 | 2021-06-05 | Health-preserving health-care marinating material and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113331385A true CN113331385A (en) | 2021-09-03 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110627736.1A Pending CN113331385A (en) | 2021-06-05 | 2021-06-05 | Health-preserving health-care marinating material and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504380A (en) * | 2013-10-15 | 2014-01-15 | 合肥市朕泰老爷爷食品有限公司 | Chicken-flavor health-care shelled melon seed and manufacturing method thereof |
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| CN106071926A (en) * | 2016-06-30 | 2016-11-09 | 杨寿 | A kind of qibuliang flavor duck neck |
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| CN111588017A (en) * | 2020-06-08 | 2020-08-28 | 重庆荣鹄记食品有限公司 | Marinating material and method for marinating food |
-
2021
- 2021-06-05 CN CN202110627736.1A patent/CN113331385A/en active Pending
Patent Citations (6)
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| CN103504380A (en) * | 2013-10-15 | 2014-01-15 | 合肥市朕泰老爷爷食品有限公司 | Chicken-flavor health-care shelled melon seed and manufacturing method thereof |
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| CN106071926A (en) * | 2016-06-30 | 2016-11-09 | 杨寿 | A kind of qibuliang flavor duck neck |
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| CN110463967A (en) * | 2018-05-12 | 2019-11-19 | 成都市百宝袋文化传媒有限公司 | A kind of halogen gravy material and its halogen meat production method |
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| Title |
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| CAROL ANN RINZLER著: "《水果营养疗效》", 31 July 2005, 中国轻工业出版社 * |
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Application publication date: 20210903 |