CN115969027A - Chinese herbal nourishing compound seasoning - Google Patents

Abstract

The invention relates to the technical field of food health care, in particular to a nourishing compound seasoning of traditional Chinese medicine, which comprises: edible oil, ginger, bean paste, soybean mother, pepper, pepper, white wine, spice components and Chinese herbal medicine components; The components of Chinese herbal medicines include fenugreek, kudzu root, gardenia, bellflower, seabuckthorn, reed rhizome. The spice components include fennel, amomi, white cardamom, grass fruit, bay leaf and star anise. The present invention adds six flavors of edible Chinese herbal medicines on the basis of the traditional hot pot base, so that the traditional hot pot base has the functions of dispelling cold and relieving the exterior, relieving muscles and dissipating heat, sharpening the throat, clearing away heat and detoxification, and increasing resistance, especially suitable for those with weak spleen and stomach , and those who catch a cold in the rain, those with severe internal heat, cough with phlegm, and those with dry mouth and tongue.

Description

Chinese herbal nourishing compound seasoning

technical field

The invention relates to the technical field of food health care, in particular to a traditional Chinese medicine nourishing compound seasoning.

Background technique

At present, there are various heat-clearing and detoxifying products on the market, but most of them have complex ingredients, often accompanied by certain side effects, and even damage the body, which is not conducive to people's health. Therefore, traditional Chinese medicine recommends combining diet and traditional Chinese medicine to regulate the body in the daily diet, which will not cause damage to the body, but can also regulate many discomforts in the body and restore a healthy state.

Contents of the invention

The invention provides a traditional Chinese medicine nourishing compound seasoning. By adding six edible Chinese herbal medicines to the traditional hot pot base, the traditional hot pot base has the functions of dispelling cold and relieving the exterior, relieving muscles and dissipating heat, sharpening the throat, clearing away heat and detoxification, and increasing resistance. role.

In order to achieve the above object, the present invention provides the following technical solutions: a Chinese medicine nourishing compound seasoning, which includes: edible oil, ginger, bean paste, soybean mother, capsicum, Chinese prickly ash, white wine, spice components and Chinese herbal medicine components; The Chinese herbal medicine components include fenugreek, kudzu root, gardenia, bellflower, seabuckthorn and reed rhizome.

Preferably, the spice components include cumin, amomi, white cardamom, grass fruit, bay leaves, star anise.

Preferably, the edible oil accounts for 0.742 of the total proportion, the ginger accounts for 0.0156 of the total proportion, the bean paste accounts for 0.031 of the total proportion, the soybean mother accounts for 0.02 of the total proportion, and the pepper accounts for 0.031 of the total proportion. 0.117, the Zanthoxylum bungeanum accounts for 0.0237 of the total proportion, the liquor accounts for 0.0234 of the total proportion, the spice component accounts for 0.0117 of the total proportion, and the Chinese herbal medicine component accounts for 0.0156 of the total proportion.

Preferably, in the spice components, the fennel accounts for 0.0039 of the total proportion, the amomum accounts for 0.0024 of the total proportion, the white cardamom accounts for 0.0024 of the total proportion, the grass fruit accounts for 0.0012 of the total proportion, The fragrant leaves account for 0.0012 of the total proportion, and the star anise accounts for 0.0006 of the total proportion.

Preferably, among the components of the Chinese herbal medicines, the fenugreek accounts for 0.00156 of the total proportion, the pueraria root accounts for 0.0039 of the total proportion, the gardenia accounts for 0.00117 of the total proportion, the platycodon grandiflorum accounts for 0.00117 of the total proportion, the Seabuckthorn accounts for 0.0039 of the total proportion, and the reed root accounts for 0.0039 of the total proportion.

Preferably, the preparation method is as follows: firstly add edible oil into the frying container, wait until the oil temperature reaches 110-130 degrees, then add ginger, bean paste, soybean mother, pepper, pepper, spice components, Chinese medicinal materials in sequence Components, white wine; the Chinese herbal medicine components are in the form of granules that are crushed as a whole in advance.

The beneficial effects of the present invention are as follows: the present invention adheres to the principle of "food therapy and health preservation" in traditional Chinese medicine, selects a variety of Chinese medicinal materials, makes full use of the nutrients in them, and combines auxiliary materials to make a hot pot seasoning, which not only changes the single taste of previous hot pot seasonings , also has the health care effect of dispelling cold and relieving exterior, relieving muscles and dissipating heat, benefiting throat, clearing heat and detoxifying and increasing resistance, which is very beneficial to people's health. Among the six herbal medicines added, fenugreek can dispel cold, remove dampness, and harmonize the stomach. Radix Puerariae: relieves muscle and reduces fever, produces body fluid. Gardenia: heat-clearing and toxic substances removing, eliminating annoyance. Platycodon grandiflorum: sore throat, expectorant, clearing lung and relieving cough. Seabuckthorn: invigorates the spleen and eliminates food, eliminates phlegm, promotes blood circulation and removes blood stasis. Reed rhizome: clearing heat and purging fire, promoting body fluid and quenching thirst. Therefore, when the above six Chinese herbal medicines are added, the Chinese herbal nourishing compound seasoning can prevent and treat symptoms such as external wind and cold, smoldering heat, etc., such as mouth and tongue sores, ulcers, body fatigue, muscle aches, etc. It is especially suitable for people with weak spleen and stomach. And those who catch a cold in the rain, those with severe internal heat, cough with phlegm, and those with dry mouth and tongue.

Detailed ways

The technical solution of the present invention will be clearly and completely described below, obviously, the described embodiments are only some embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

A traditional Chinese medicine nourishing compound seasoning, which comprises: edible oil, old ginger, bean paste, soybean mother, capsicum, Chinese prickly ash, white wine, spice components and Chinese medicinal material components; Seed, Campanulaceae, Seabuckthorn, Reed Rhizome.

In the seasoning, six edible Chinese herbal medicines are added to the spice components of the traditional hot pot, so that the traditional hot pot base has the effects of dispelling cold and relieving the exterior, relieving muscles and dissipating heat, sharpening the throat, clearing away heat and detoxification, and increasing resistance. Among them, fennel can dispel cold, remove dampness, and harmonize the stomach. Radix Puerariae: relieves muscle and reduces fever, produces body fluid. Gardenia: heat-clearing and toxic substances removing, eliminating annoyance. Platycodon grandiflorum: sore throat, expectorant, clearing lung and relieving cough. Seabuckthorn: invigorates the spleen and eliminates food, eliminates phlegm, promotes blood circulation and removes blood stasis. Reed rhizome: clearing heat and purging fire, promoting body fluid and quenching thirst. Therefore, when the above six Chinese herbal medicines are added, the Chinese herbal nourishing compound seasoning can prevent and treat symptoms such as external wind and cold, smoldering heat, etc., such as mouth and tongue sores, ulcers, body fatigue, muscle aches, etc. It is especially suitable for people with weak spleen and stomach. And those who catch a cold in the rain, those with severe internal heat, cough with phlegm, and those with dry mouth and tongue.

In addition, in order to ensure the overall taste and mouthfeel of the seasoning, the spice components include cumin, amomum, white cardamom, grass fruit, bay leaf and star anise.

As a choice of dosage, the edible oil accounts for 0.742 of the total proportion, the ginger accounts for 0.0156 of the total proportion, the bean paste accounts for 0.031 of the total proportion, the soybean mother accounts for 0.02 of the total proportion, and the pepper accounts for 0.031 of the total proportion. 0.117 of the total proportion, the Zanthoxylum bungeanum accounts for 0.0237 of the total proportion, the liquor accounts for 0.0234 of the total proportion, the spice component accounts for 0.0117 of the total proportion, and the Chinese herbal medicine component accounts for 0.0156 of the total proportion.

Wherein, among the spice components, the fennel accounts for 0.0039 of the total proportion, the amomum accounts for 0.0024 of the total proportion, the white cardamom accounts for 0.0024 of the total proportion, the grass fruit accounts for 0.0012 of the total proportion, and the Said bay leaf accounts for 0.0012 of the total proportion, and said star anise accounts for 0.0006 of the total proportion. Among the components of the Chinese herbal medicines, the fenugreek accounted for 0.00156 of the total proportion, the pueraria root accounted for 0.0039 of the total proportion, the gardenia accounted for 0.00117 of the total proportion, the platycodon grandiflorum accounted for 0.00117 of the total proportion, and the seabuckthorn accounted for 0.00117 of the total proportion. 0.0039 of the proportion, and 0.0039 of the total proportion of the reed rhizome.

The preparation method of the traditional Chinese medicine nourishing compound seasoning is as follows: first, add edible oil into the frying container, wait until the oil temperature is heated to 110-130 degrees, then add ginger, bean paste, soybean mother, pepper, pepper, and spices in sequence points, Chinese herbal medicine components, and white wine; wherein, the Chinese herbal medicine components are in the form of granules that are broken as a whole in advance.

The above is only a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Anyone skilled in the art can easily think of changes or substitutions within the technical scope disclosed in the present invention. Should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims (6)

1. A traditional Chinese medicine nourishing compound seasoning is characterized by comprising edible oil, old ginger, thick broad-bean sauce, soybean, hot pepper, white spirit, spice components and traditional Chinese medicine components;

the Chinese medicinal materials include herba Moslae, radix Puerariae, fructus Gardeniae, radix Platycodi, fructus Hippophae, and rhizoma Phragmitis.

2. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 1, characterized in that: the spice components include fructus Foeniculi, fructus Amomi rotundus, fructus Tsaoko, folium Neocinnamomi Delavayi, and fructus Anisi Stellati.

3. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 2, characterized in that: the edible oil accounts for 0.742 of the total proportion, the old ginger accounts for 0.0156 of the total proportion, the thick broad-bean sauce accounts for 0.031 of the total proportion, the soybean mother accounts for 0.02 of the total proportion, the hot pepper accounts for 0.117 of the total proportion, the pepper accounts for 0.0237 of the total proportion, the white spirit accounts for 0.0234 of the total proportion, the spice component accounts for 0.0117 of the total proportion, and the traditional Chinese medicine component accounts for 0.0156 of the total proportion.

4. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 3, characterized in that: in the spice components, the fennel accounts for 0.0039 of the total proportion, the fructus amomi accounts for 0.0024 of the total proportion, the cardamom accounts for 0.0024 of the total proportion, the amomum tsao-ko accounts for 0.0012 of the total proportion, the myrcia accounts for 0.0012 of the total proportion, and the aniseed accounts for 0.0006 of the total proportion.

5. The traditional Chinese medicine nourishing compound seasoning as claimed in claim 3, characterized in that: in the traditional Chinese medicine components, the elsholtzia haichowensis accounts for 0.00156 of the total proportion, the kudzuvine root accounts for 0.0039 of the total proportion, the gardenia jasminoides accounts for 0.00117 of the total proportion, the platycodon grandiflorum accounts for 0.00117 of the total proportion, the sea buckthorn accounts for 0.0039 of the total proportion, and the reed rhizome accounts for 0.0039 of the total proportion.

6. The traditional Chinese medicine nourishing compound seasoning of claim 1, which is characterized in that: the preparation method comprises the following steps: firstly, adding edible oil into a frying container, and sequentially adding ginger, broad bean paste, soyabean, pepper, spice components, traditional Chinese medicinal materials and white spirit when the oil temperature is heated to 110-130 ℃;

the Chinese medicinal materials are in the form of granules which are integrally smashed in advance.