Hotpot condiment with functions of nourishing yin and tonifying yang

• Main Authors: LIU SHIDONG, LI JINSUO
• Format: Patent
• Language: Chinese; English
• Published: 23.07.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a hotpot condiment with functions of nourishing yin and tonifying yang, and relates to the technical field of hotpot condiments. The hotpot condiment has the functions of nourishing yin and tonifying yang. Comprising the following substances in parts by weight: 200-400 parts of beef tallow, 150-300 parts of beef bone soup, 100-250 parts of dried chilli, 50-90 parts of thick broad-bean sauce, 30-80 parts of fresh ginger, 30-60 parts of garlic, 30-50 parts of green onion, 2-7 parts of star anise, 15-30 parts of Chinese prickly ash, 10-20 parts of fennel, 3-6 parts of clove, 1-4 parts of amomum tsao-ko, 7-16 parts of cinnamon, 1-3 parts of myrcia, 10-20 parts of black pepper granules and 10-21 parts of strong loach. The traditional Chinese medicine composition is prepared from 7-16 parts of lysimachia christinae hance, 4-9 parts of cynomorium songaricum, 5-12 parts of eucommia ulmoides, 3-6 parts of morinda officinalis, 3-7 parts of longspur epimedium fruit, 4-8 parts of longspur epimedium