CN103584049A - Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves - Google Patents
Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves Download PDFInfo
- Publication number
- CN103584049A CN103584049A CN201310505229.6A CN201310505229A CN103584049A CN 103584049 A CN103584049 A CN 103584049A CN 201310505229 A CN201310505229 A CN 201310505229A CN 103584049 A CN103584049 A CN 103584049A
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- Prior art keywords
- powder
- flavoring
- nerves
- moistening lung
- soothing
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Links
- 210000004072 lung Anatomy 0.000 title claims abstract description 15
- 210000005036 nerve Anatomy 0.000 title claims abstract description 15
- 230000027939 micturition Effects 0.000 title abstract 4
- 230000001717 pathogenic effect Effects 0.000 title abstract 4
- 230000001737 promoting effect Effects 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 33
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 241000234435 Lilium Species 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 229940029982 garlic powder Drugs 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 240000004784 Cymbopogon citratus Species 0.000 claims description 6
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 239000002773 nucleotide Substances 0.000 claims description 6
- 125000003729 nucleotide group Chemical group 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 235000002639 sodium chloride Nutrition 0.000 abstract description 11
- 239000003814 drug Substances 0.000 abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 244000166675 Cymbopogon nardus Species 0.000 abstract 1
- 235000018791 Cymbopogon nardus Nutrition 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000010419 fine particle Substances 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 235000021168 barbecue Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 230000001914 calming effect Effects 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000931332 Cymbopogon Species 0.000 description 1
- FEPOUSPSESUQPD-UHFFFAOYSA-N Cymbopogon Natural products C1CC2(C)C(C)C(=O)CCC2C2(C)C1C1(C)CCC3(C)CCC(C)C(C)C3C1(C)CC2 FEPOUSPSESUQPD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 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
- 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
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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)
- Seasonings (AREA)
Abstract
The invention relates to a flavoring with favorable taste and good mouthfeel, particularly a flavoring capable of reducing pathogenic fire, promoting urination, moistening the lung and soothing the nerves. The flavoring can satisfy the demand of people for eating, and the traditional Chinese medicine components in the flavoring can perform the functions of eliminating cold-damp, soothing the liver, warming the stomach and improving the health. The technical scheme is as follows: the flavoring capable of reducing pathogenic fire, promoting urination, moistening the lung and soothing the nerves is prepared from the following components in percentage by weight: 35-38% of table salt, 12-15% of monosodium glutamate, 0.5% of disodium 5'-ribonucleotide, 0.1% of white pepper powder, 13% of fine-particle white granulated sugar, 5% of dehydrated fresh meat powder, 3% of lily root flour, 16% of puffed rice flour, 0.2% of ginger powder, 0.2% of garlic powder, 4% of hydrolyzed plant protein powder and 8% of citronella. On the basis of salty taste, palatable taste, spice and other basic tastes, the flavoring is capable of reducing pathogenic fire, promoting urination, moistening the lung and soothing the nerves for the users, i.e. can implement both flavor treatment and health care.
Description
Technical field
The present invention relates to a kind of delicious and flavoring that mouthfeel is good, relate in particular to a kind of flavoring that fiery sharp water moistening lung is calmed the nerves that falls.This flavoring can not only meet people's eating requirements, and traditional Chinese medicine ingredients wherein can also play the fiery sharp water moistening lung salubrious effect of calming the nerves of falling.
Background technology
Flavoring refers to and is used to add on a small quantity the food composition of improving taste in other foods.The most composition of traditional flavoring is single, is mostly to add according to cooking person's experience and taste during use, and bad control operates.In order to address this problem, particularly, along with the improving constantly of living standards of the people, the new varieties of various flavorings emerge in an endless stream, and convenient purification, superior, nutrient laden, Composite become the new trend of current flavoring development.Modal flavoring is mainly used in regulating taste of food in the market, and the fishy smell of removal food, peculiar smell, bitter taste etc., have good effect for the color, smell and taste of improving food.But there is no significant medicine and health care effect.
Barbecue powder is a kind of food additives, can be added on the pot foods such as crispy rice, dry steamed bun sheet, or be sprinkling upon on barbecue, skewer, just increases barbecue taste.
Cymbopogon vanilla class herbaceous plant, taste food spices.Taste is fragrant, micro-sweet.Normally be ground into powder and use it.Be mainly used in Broiled Dishes dish.Also for modulating compound sauce.Chinese medicine attribute: cold in nature.Chinese medicine function: fall fire, Li Shui, clearing lung-heat.
Lily Chinese medicine attribute: be slightly cold flat, have relieve inflammation or internal heat, moistening lung, the effect of calming the nerves.It is spent, squamous stem all can be used as medicine, and is a kind of non-defective unit of dietotherapeutic.Commonly use as squamous stem, described lily is its squamous stem, and burst dries the dry product obtaining.
People, will be sick such or such because of reasons such as eating and drinking without temperance, the incongruous native endowment deficiencies of cold and heat.
Our old ancestors advocate " integration of drinking and medicinal herbs " always.Given this, applicant proposes following flavoring.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of edible taste demand that can not only meet people, and traditional Chinese medicine ingredients wherein can also play the flavoring that fiery sharp water moistening lung is calmed the nerves that falls of the effect of improving health.
The present invention is by the following technical solutions:
Falling the flavoring that fiery sharp water moistening lung is calmed the nerves, is that the composition by following percentage by weight prepares,
Salt 35-38,
Monosodium glutamate 12-15,
Flavour nucleotide disodium 0.5,
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Lily root flour 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Lemongrass powder 8.
The present invention, described dehydration Salmon Pink is selected from one of dehydration pork, beef, chicken.
The present invention, described salt is low-diet salt.
The present invention, described monosodium glutamate is 80 order coarse grain monosodium glutamates.
The present invention is prepared by following preparation method,
1) will
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Lily root flour 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Lemongrass powder 8, mixes;
2) add again
Salt 35-38,
Monosodium glutamate 12-15,
Flavour nucleotide disodium 0.5, mixes.
The invention has the beneficial effects as follows: having on the basis of saline taste, delicate flavour and the basic taste such as pungent, can also calm the nerves for fiery sharp water moistening lung falls in eater, that is to say, both can seasoning also can keep healthy.
The specific embodiment
Describe embodiments of the invention below in detail, the example of described embodiment is intended to for explaining the present invention, and can not be interpreted as limitation of the present invention.Unreceipted concrete technology or condition person in embodiment, according to the described technology of the document in this area or condition or carry out according to product description.
Embodiment mono-
By following percentage by weight, take each composition,
Salt 35kg,
Monosodium glutamate 15kg,
Flavour nucleotide disodium 0.5kg,
White pepper powder 0.1kg,
Fine grained white granulated sugar 13kg,
Dehydration fresh pork powder 5kg,
Lily root flour 3kg,
Bulking ground rice 16kg,
Ginger powder 0.2kg,
Garlic powder 0.2kg,
Hydrolytic plant protein powder 4kg,
Lemongrass powder 8kg.
1) first will
White pepper powder 0.1kg,
Fine grained white granulated sugar 13kg,
Dehydration fresh pork powder 5kg,
Lily root flour 3kg,
Bulking ground rice 16kg,
Ginger powder 0.2kg,
Garlic powder 0.2kg,
Hydrolytic plant protein powder 4kg,
Lemongrass powder 8kg, mixes;
2) add again
Salt 35kg,
Monosodium glutamate 15kg,
Flavour nucleotide disodium 0.5kg, mixes.Obtain 100kg flavoring, Yi20Ke Wei unit, carries out inner wrapping and obtains 5000 parcels, and 50 parcels carry out large packing 100 bag greatly.
Embodiment bis-
Except taking
Salt 38kg,
Monosodium glutamate 12kg,
Outer all the other compositions of the fresh powdered beef 5kg that dewaters and step are divided identical with embodiment mono-.
Embodiment tri-
Except taking
Salt 36kg,
Monosodium glutamate 14kg,
Outer all the other compositions of dehydration freshly-slaughtered poultry digested tankage 5kg and step are divided identical with embodiment mono-.
Embodiment tetra-, five, six
Except salt and monosodium glutamate are taken coarse granule, all the other compositions and step respectively with embodiment mono-, two, three with.
The flavoring making like this, can be used as barbecue powder, is added on the pot foods such as crispy rice, dry steamed bun sheet, or is sprinkling upon on barbecue, skewer, just increases barbecue taste.
Although illustrated and described embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, those of ordinary skill in the art can change above-described embodiment within the scope of the invention in the situation that not departing from principle of the present invention and aim, modification, replacement and modification.
Claims (4)
1. falling the flavoring that fiery sharp water moistening lung is calmed the nerves, it is characterized in that, is that the composition by following percentage by weight prepares,
Salt 35-38,
Monosodium glutamate 12-15,
Flavour nucleotide disodium 0.5,
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydrated chicken digested tankage 5,
Lily root flour 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Lemongrass powder 8.
Claim 1 the flavoring that fiery sharp water moistening lung is calmed the nerves falls, it is characterized in that, described dehydration Salmon Pink is selected from one of dehydration pork, beef, chicken.
Claim 1 the flavoring that fiery sharp water moistening lung is calmed the nerves falls, it is characterized in that, described salt is low-diet salt; Described monosodium glutamate is 80 order coarse grain monosodium glutamates.
4. the arbitrary described flavoring that fiery sharp water moistening lung is calmed the nerves that falls of claim 1-3, it is to be prepared by following preparation method,
1) will
White pepper powder 0.1,
Fine grained white granulated sugar 13,
Dehydration Salmon Pink 5,
Lily root flour 3,
Bulking ground rice 16,
Ginger powder 0.2,
Garlic powder 0.2,
Hydrolytic plant protein powder 4,
Lemongrass powder 8, mixes;
2) add again
Salt 35-38,
Monosodium glutamate 12-18,
Flavour nucleotide disodium 0.5, mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310505229.6A CN103584049A (en) | 2013-10-24 | 2013-10-24 | Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310505229.6A CN103584049A (en) | 2013-10-24 | 2013-10-24 | Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584049A true CN103584049A (en) | 2014-02-19 |
Family
ID=50074534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310505229.6A Pending CN103584049A (en) | 2013-10-24 | 2013-10-24 | Flavoring capable of reducing pathogenic fire, promoting urination, moistening lung and soothing nerves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584049A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685927A (en) * | 2016-02-18 | 2016-06-22 | 广东雅道生物科技有限公司 | Wing roasting material and method for preparing same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0486822A1 (en) * | 1990-11-16 | 1992-05-27 | Societe Des Produits Nestle S.A. | Preparation of flavours |
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| CN102894358A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Liver-protecting and health-care clam crisp and processing method thereof |
-
2013
- 2013-10-24 CN CN201310505229.6A patent/CN103584049A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0486822A1 (en) * | 1990-11-16 | 1992-05-27 | Societe Des Produits Nestle S.A. | Preparation of flavours |
| CN101028060A (en) * | 2007-04-09 | 2007-09-05 | 牟子伟 | Quelite with health-care function |
| CN102894358A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Liver-protecting and health-care clam crisp and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 斯波: "《复合调味技术及配方》", 31 August 2011, article "鸡粉生产配方五", pages: 87 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685927A (en) * | 2016-02-18 | 2016-06-22 | 广东雅道生物科技有限公司 | Wing roasting material and method for preparing same |
| CN105685927B (en) * | 2016-02-18 | 2018-10-09 | 广东雅道生物科技有限公司 | A kind of roasting wing material and preparation method thereof |
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Application publication date: 20140219 |