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37results about How to "Has a health-preserving effect" patented technology
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Brewing process added with lotus leaf
InactiveCN103275843ASimple preparation processTaste is mellowMetabolism disorderAntinoxious agentsHorticultureToxic material
The invention discloses a brewing process added with a lotus leaf. The brewing process is characterized by comprising the following steps of: a, preparing rice and sticky rice serving as raw materials, mixing the rice with the sticky rice and putting into water to be soaked, and cleaning; b, preparing the lotus leaf, cleaning the lotus leaf, drying in the sun and grinding into powder; c, putting the rice and the sticky rice obtained in the step a into a container to cook; d, cooling the rice and the sticky rice cooked in the step c; e, putting the rice and the sticky rice cooled in the step d into the container, adding lotus leaf powder obtained in the step b into the container to be mixed with the rice and the sticky rice, adding a saccharifying extracting liquid to be sealed and fermented, and then, adding saccharomycetes to be sealed and fermented; and f, squeezing a fermenting liquid fermented in the step e and filtering to obtain a fermented glutinous rice finished product. The brewing process added with the lotus leaf has the advantages that the lotus leaf is added into the brewing process, so that the preparation process is simple, and the fermented glutinous rice tastes savory and mellow, and has functions of clearing away heat and toxic materials and reducing blood fat and has the effect of preserving the health while the fermented glutinous rice tastes delicious.
Owner:张娟
Bamboo leaf ferment and preparation method thereof
The invention provides a bamboo leaf ferment. The bamboo leaf ferment comprises the following raw materials in parts by weight: 25-40 parts of bamboo leaf pulp, 5.3-8.2 parts of perilla leaf pulp, 7.0-11 parts of vegetable pulp, 1.4-2.2 parts of helianthus tuberosus powder, 2.1-3.3 parts of soybean meal powder, 0.7-1.7 parts of reducing sugar, 1-8 parts of enzymes and 1-15 parts of probiotics. A making method of the bamboo leaf ferment comprises the following steps of mashing bamboo leaves to obtain the bamboo leaf pulp; adding the reducing sugar, the helianthus tuberosus powder, the soybean meal powder, the perilla leaf pulp and the vegetable pulp into the bamboo leaf pulp so as to obtain mixed pulp; adjusting the pH of the mixed pulp; performing ultrasonic treatment in a fermentation vessel, immediately performing water seal, then sequentially performing anaerobic fermentation and aerobic fermentation, when the content of the reducing sugar in the mixed pulp is smaller than 5g / L, enabling the aerobic fermentation to be finished, and performing squeezing and separation so as to obtain fermentation liquor; preserving the fermentation liquor at low temperature, and during preserving of the fermentation liquor, performing ultrasonic treatment; and adding L-arabinose or inulin so as to adjust the mouth feel. The bamboo leaf ferment provided by the invention not only can improve the immune function of human bodies but also has the health-preserving effects.
Owner:辛庆忠
Solid coffee granule beverage and preparation method thereof
InactiveCN109043073AIncrease health functionKeep the tasteCoffee extractionAdditive ingredientToxic material
The invention discloses a solid coffee granule beverage and a preparation method thereof. The solid coffee granule beverage comprises the following ingredients by in parts by mass: 110 parts of coffeebeans, 25 parts of white sugar, 7 parts of fructus lycii, 5 parts of red dates, 5 parts of roselle, 5 parts of radix bupleuri, and 7 parts of semen cassiae. By adding fructus lycii, red dates, roselle, radix bupleuri and semen cassiae, the solid coffee granule beverage has functions of clearing away heat and toxic materials, improving eyesight and lowering blood pressure, and increasing health care function of coffee, so that the coffee retains the original taste and has increased pharmacological effects; the beverage has health maintenance function; temperature and time of extracting coffeefiltrate provided by the invention is suitable, which can not only retain the fragrance of the coffee but also avoid destroying effective nutrient components of the coffee; particles of the beverage are fine, and can be quickly dissolved in water, without the need for residue filtering, troublesome is also avoided.
Owner:安徽咖力士咖啡食品有限公司
Common yam rhizome-mushroom oil pepper and preparation method thereof
InactiveCN107183598ABright red colorStrong fragranceFood ingredient functionsMonosodium glutamateHot peppers
The invention discloses a common yam rhizome-mushroom oil pepper, which is prepared from the following raw materials by weight: 24.5-25.5 parts of edible oil, 9.5-10.5 parts of hot pepper, 4.5-5.5 parts of common yam rhizome, 20-25 parts of mushroom, 1.5-2 parts of soybeans, 1-1.5 parts of edible salt, 1-3.5 parts of monosodium glutamate, 0.5-0.8 part of white granulated sugar, 0.4-0.6 part of spice, 0.1-0.15 part of fructus amomi rotundus, and 0.1-0.15 part of amomum tsaoko. The common yam rhizome-mushroom oil pepper of the present invention has characteristics of bright red color, spicy and delicious taste, pure taste, elegant and delicate taste, long aftertaste, and high nutritional value. The invention further discloses a preparation method of the common yam rhizome-mushroom oil pepper, wherein fresh red pepper, common yam rhizome, mushroom, edible oil and the like are used as the raw materials, and raw material pretreatment, frying, stir-frying and other processes are performed to prepare the common yam rhizome-mushroom oil pepper. The common yam rhizome-mushroom oil pepper prepared by using the process method of the present invention has characteristics of bright red color, no blackening, no coking, long-term storage, and health preserving effect.
Owner:宝鸡同盛食品有限公司
Jun porcelain black diamond glaze and preparation method thereof
The invention discloses Jun porcelain black diamond glaze. The Jun porcelain black diamond glaze is prepared from the following raw materials in parts by weight: 23-35 parts of melilite, 26-30 parts of quartz, 4-8 parts of alkali stone, 4-5 parts of talc, 15-18 parts of spotted stone, 14-20 parts of calcite, 6-10 parts of zirconite and 8-12 parts of wollastonite. A preparation method of the Jun porcelain black diamond glaze comprises the following steps: (1) crushing the raw materials, carrying out mixing and ball milling, adding water until the mass concentration of glaze reaches 55%-56%, carrying out wet grinding for 8-10 hours, and sieving the wet-ground slurry by virtue of a 200-300-mesh sieve, so as to obtain glaze slurry; (2) dipping a blank into glaze for 2-3 times; (3) sintering at1280-1320 DEG C. By virtue of the reasonable ratio and the preparation method, the stable black diamond glaze can be prepared by sintering, is high in glossiness and strong in replicability and has positive economic benefits, the glaze surface is smooth, cracks are few, and the rate of finished products is 80% or above.
Owner:禹州市土魂钧瓷有限公司
Bagged gardenia-oolong tea
InactiveCN103416541AHigh nutritional valueTreat cough with phlegmPre-extraction tea treatmentOOLONG TEA LEAFGardenia
Disclosed is bagged gardenia-oolong tea. A producing method of the bagged gardenia-oolong tea includes cleaning up and drying fresh gardenia, respectively smashing dried gardenia and dry oolong tea leaves, mixing smashed raw materials according to a weight ratio, and packaging into bagged tea to be boxed for sale. The bagged gardenia-oolong tea is produced by a physical method, no additive is added in the process of producing, and the bagged gardenia-oolong tea is safe and sanitary and high in nutrition value, has efficacy of cough relieving and sputum reducing, can treat symptoms like cough accompanied by excessive phlegm and bronchitis, and has certain health-maintaining effect.
Owner:张兰华
Method for preparing red wine with health maintenance function
InactiveCN103740521AAttractive colorStrong aromaDigestive systemMicroorganism based processesNutritive valuesPectinase
The invention discloses a method for preparing red wine with health maintenance function. The method comprises the following steps: (1) mixing grapes with passionfruits, crushing, and adding pectinase to obtain grape-passionfruit mixed liquor for later use; taking onion and ginger, and respectively slicing for later user; mixing the grape-passionfruit mixed liquor with the onion and the ginger, and adding white sugar to obtain raw material mixed liquor; (2) inoculating activated active dry yeast of grapes in the raw material mixed liquor, carrying out pre-fermentation, and filtering the wine dregs to obtain wine base; (3) filling the obtained wine base in a port, sealing and carrying out post fermentation; separating out supernatant by using a siphon method after the post fermentation is finished, wherein the supernatant is the red wine with health maintenance function. The red wine is prepared from fermentation with grapes, passionfruits, onion and ginger as raw materials, is rich in nutritive value and has healthcare functions such as supplementing nutrient, building body, improving immunity of the organism, reinforcing the immunity of the organism, and the like, so that the red wine has a significant health maintenance function.
Owner:LIUZHOU BOLONG FOOD
Dry-fried shredded beef chili oil and preparation method thereof
The invention discloses dry-fried shredded beef chili oil. The dry-fried shredded beef chili oil is made from the following raw materials in parts by weight: 24.5-25.5 parts of edible oil, 9.5-10.5 parts of chilies, 12-13 parts of beef, 4-5 parts of dried radishes, 1-1.5 parts of edible salt, 1-3.5 parts of monosodium glutamate, 0.5-0.8 part of white granulated sugar, 0.4-0.6 part of spice, 0.1-0.15 part of cardamun and 0.1-0.15 part of fructus tsaoko. The chili oil is bright red in color, fragrant, hot and delicious, pure in mouth feel, elegant, fine and smooth, outstanding in fragrant and hot taste, long in aftertaste and high in nutrient value. The invention further discloses a preparation method of the dry-fried shredded beef chili oil. Bright red chilies, the beef, the dried radishes and the like are used as the raw materials, and the dry-fried shredded beef chili oil is obtained through the working procedures of pretreating the raw materials and performing stir-frying. The chili oil prepared by the technological method disclosed by the invention is bright red in color, does not become black, does not become burnt, can be preserved for a long term, and has the health-preservation effects.
Owner:宝鸡同盛食品有限公司
Noodle containing resistant starch and preparation method thereof
ActiveCN109619415AImprove immunityEnhance hypoglycemiaFood ingredient functionsWhey proteinResistant starch
The invention belongs to the technical field of food, and relates to a noodle containing resistant starch and a preparation method thereof. The noodle containing the resistant starch is mainly prepared from the following raw materials by weight: 90-110 parts of flour, 0.5-6 parts of banana resistant starch, 0.5-6 parts of yam resistant starch, 0.2-5 parts of corn starch solution containing whey protein and 22-40 parts of water. The noodle has high nutritional value, reasonable formula, high-content rich stable resistant starch, fineness, good taste, strong strength and good cooking characteristics, and is beneficial to absorption and digestion of the human body. The high content of the resistance starch can play a health care effect on the human body health without affecting the taste andthe quality of the product. The noodle is wider in applicable population and higher in application value. The noodle is simple and easy in process, low in cost and prone to achieve industrial production in a large scale.
Owner:想念食品股份有限公司
Seedling culture soil of rice capable of blacking hairs and maintaining beauty and preparation method of seedling culture soil
InactiveCN105875261AImprove survival rateHas a health-preserving effectBio-organic fraction processingAnimal corpse fertilisersGrowth phaseGreen manure
The invention provides seedling culture soil of rice capable of blacking hairs and maintaining beauty and a preparation method of the seedling culture soil, and relates to the technical field of rice planting. The seedling culture soil is prepared from 40 to 50 parts of garden soil, 15 to 20 parts of bone meal, 15 to 20 parts of mire, 5 to 10 parts of black sesame oil cakes, 10 to 15 parts of organic green manure, 10 to 15 parts of packing and 60 to 80 parts of water. With the adoption of the seedling culture soil provided by the invention, rice produced after cultured rice seedlings are ripe has the health effects of blacking hairs and maintaining beauty; the rice seedlings has a high survival rate at a transplanting and growth phase and the rice seedlings grow more healthy and strong.
Owner:LANGXI HONGYE GRAIN & OIL PLANT FAMILY FARM
Weight-reducing meal replacement bars rich in resistant starch and preparation method of weight-reducing meal replacement bars
InactiveCN108651900AWith weight loss functionHas a health-preserving effectFood ingredient functionsIsomaltooligosaccharideResistant starch
The invention discloses weight-reducing meal replacement bars rich in resistant starch and a preparation method of the weight-reducing meal replacement bars. According to the weight-reducing meal replacement bars, green healthy raw materials are adopted. Main raw materials include mixed fruit and vegetable powder rich in resistant starch, whey protein powder, soy protein isolate powder, collagen powder, nuts, dehydrated vegetables, isomaltooligosacharide and the like. The functional type weight-reducing meal replacement bars are rich in prebiotics of the resistant starch, high-quality proteinpeptide, soluble dietary fibers and the like, and can help people to improve health status in the respect of controlling diet.
Owner:SOUTH CHINA UNIV OF TECH
Nutritious white spirit and producing method thereof
InactiveCN101033441AUniqueHas a health-preserving effectAlcoholic beverage preparationLiquoricesSorghum
This invention relates to a nutrition distilled spirit and its manufacturing method characterizing in the following components and weight ratios: really wye habitat 80-120, Mr aspartate 70-100, , Chinese wolfberry 40-70, angelica 30-50, baishao 20-30, aweto 1-5, liquorice 5-20, rice 900-1100, Chinese sorghum 450-550 and water 4830-6370, which is advantaged that it is taste, aroma, savored and contains amino acid, various vitamin A, B, C and ginsenosides and Ca needed by human bodies.
Owner:杜凯
Method for making smoked crisp fish
The invention relates to a method for making smoked crisp fish, which comprises the following steps: cleaning the fish, removing the fishy smell, frying the fish in oil with slow fire at 100-120 DEG C until the fish becomes crisp, quickly (0.5-1 minute) simmering the crisp fish with condensed juice of flavoring, drying in the air, and smoking. The invention uses natural Chinese medicine to prepare the thick gravy, and the product does not contain any synthetic chemical additive, preservative, pigment, essence or other non-natural chemical substances; the fishy smell and the earthy taste are thoroughly removed; and the smoked crisp fish has the advantages of bright and natural color, crisp and thick taste, and no softness after long time storage, and has the function of health care.
Owner:TIANJIN QISHUNJU FOOD TECH
Carp feed and preparation method thereof
InactiveCN104222663AImprove actual functionsPromote growthAnimal feeding stuffBiotechnologyNutritive values
Owner:ZHEJIANG OCEAN UNIV
Spleen-strengthening lung-moistening health maintenance wine and preparation method thereof
InactiveCN106085765APure tasteComfortable wineDigestive systemAlcoholic beverage preparationForest yamPolygonum odoratum
The invention discloses spleen-strengthening lung-moistening health maintenance wine and a preparation method thereof and belongs to the field of ordinary food processing. The health maintenance wine comprises, by weight ratio, 0.1-0.4 part of yam, 0.1-0.5 part of lotus seed, 0.1-0.45 part of fried semen coicis, 0.05-0.5 part of wine polygonatum kingianum, 0.03-0.25 part of longan pulp, 0.02-0.35 part of fructus lycii, 0.03-0.4 part of jujube, 0.03-0.25 part of polygonatum odoratum, 0.01-0.1 part of honey-fried licorice root, 0.02-0.09 part of stir-fried white hyacinth bean, 0.001-0.005 part of alpinia oxyphylla and 96.0-99.46 parts of baijiu. The health maintenance wine has a health maintenance effect.
Owner:LUZHOU PINCHUANG TECH CO LTD
Flavored fermented soya bean fried chili sauce and preparation method thereof
InactiveCN108514099ADelicate and mellow tasteStrong fragranceFood scienceIllicium verumAdditive ingredient
The invention discloses flavored fermented soya bean fried chili sauce. The flavored fermented soya bean fried chili sauce is prepared from raw materials in parts by weight as follows: 23.5-26 parts of rapeseed oil, 7.5-10 parts of chilies, 15-20 parts of fermented soya beans, 4-5 parts of pickled Chinese cabbages, 1.5-2.5 parts of milk, 0.15-0.3 part of sesame, 1-2 parts of white sugar, 0.5-1.5 parts of scallion, 0.6-1.2 parts of fresh ginger, 0.3-1 part of garlic, 0.15-0.20 part of star anise, 0.15-0.18 part of cassia bark, 0.1-0.15 part of fructus amomi rotundus, 0.1-0.15 part of fructus tsaoko and 0.2-0.3 part of vinegar. The chilies and the fermented soya beans are matched scientifically, and the Chinese cabbages and the milk are added, so that the flavored fermented soya bean fried chili sauce has bright red color, spicy, delicious, pure, elegant and fine taste, outstanding spicy taste, lasting aftertaste and high nutrients. The invention also discloses a preparation method of the flavored fermented soya bean fried chili sauce. The fermented soya bean fried chili sauce prepared with the process method is reasonably matched in nutrient value, has health-preserving effects andsoft spicy taste, has no dry spicy feel, can keep nutrient ingredients of fermented soya beans and chilies, can keep original nutrient values of raw materials, is complete in color, aroma and taste and can well stimulate the appetite of people.
Owner:宝鸡同盛食品有限公司
Mint chocolate flavored soya-bean milk and preparation method thereof
InactiveCN105123952AImprove drinking tasteHas a cooling tasteMilk substitutesFood scienceBiotechnologyChocolate Flavor
The invention discloses a kind of mint chocolate flavored soya-bean milk which is made by the following materials by weight: 340-346 parts of soybeans, 84-88 parts of red beans, 60-64 parts of pine nuts, 23-26 parts of lily roots, 30-35 parts of chocolate, 9-12 parts of dahurian angelica root powder, 24-27 parts of bananas, 20-23 parts of peppermint candies, 3-3.4 parts of matsumura leafflower herbs, 3-3.2 parts of reed leaves, 2-2.2 parts of sodium cyclamate, 0.3-0.4 parts of a defoaming agent, 576-583 parts of sugar, 1.4-1.7 parts of salt and a proper amount of water. The mint chocolate flavored soya-bean milk has a good taste and certain nourishing effects as the extracts of the traditional Chinese herbs matsumura leafflower herbs and reed leaves are added during processing, furthermore the soybean materials are pretreated before processing the soybean milk, thereby reducing the anti-nutrition factor in soybeans, improving integral nutrition and nutrition value, and ameliorating immunity and benefiting health if someone drinks the milk for a long-term.
Owner:ANHUI JINCAIDI FOOD
Nutritious rice noodles with functions of invigorating qi and replenishing blood
InactiveCN105995416AAbundant raw materialsWith nourishing qi and bloodFood ingredient functionsAdditive ingredientSugar
The invention discloses nutritious rice noodles with functions of invigorating qi and replenishing blood. The nutritious rice noodles are prepared from raw materials in parts by weight as follows: 300-500 parts of rice flour, 60-80 parts of oat, 30-50 parts of black sesame, 10-30 parts of brown sugar and 10-20 parts of Chinese herbal medicine powder. Raw materials of the nutritious rice noodles with the functions of invigorating qi and replenishing blood are rich and can provide nutrients essential for human bodies, milkvetch roots, common curculigo rhizomes, poria cocos and other Chinese herbal medicine ingredients with the effect of blood replenishment are added, and accordingly, the nutritious rice noodles have the functions of invigorating qi, replenishing blood and maintaining health.
Owner:LIUZHOU ASSOC OF SNAIL RICE NOODLES
Hydrogen-enriched water generator, hydrogen-enriched water generating method and corresponding novel calcium-magnesium alloy
ActiveCN105803281AHigh hydrogen solubilityWith medicalWater/sewage treatment by substance additionHydrogenCalcium magnesium
The invention relates to a hydrogen-enriched water generator, a hydrogen-enriched water generating method and a corresponding novel calcium-magnesium alloy. The hydrogen-enriched water generator comprises an accommodating component capable of communicating with outer fluid and a hydrogen-enriched water generating material positioned in the accommodating component. The hydrogen-enriched water generating material comprises the calcium-magnesium alloy.
Owner:李毅
Comfortable eaglewood pillow
InactiveCN104473521AConforms to natural physiological curvatureEven by forcePillowsAromatherapyHigh density
The invention relates to an eaglewood pillow. The eaglewood pillow comprises a wood body, wherein the wood body is semielliptical eaglewood; the wood body 1 is formed by wrapping the upper surface of an arc 2 of the wood body 1 with a layer of high-density high-quality sponge 3. Neck and shoulders bear comfortable supporting force; a bulge part of the pillow completely bears the neck, so that cervical vertebrae are protected and are stressed uniformly, and an effect of natural traction is achieved. The eaglewood has the effects of aromatherapy, healthcare, and health preservation, and has certain treatment effects on removing wind and water poison and swelling, removing filthy substance, removing heart and abdominal pain, treating cholera and noxious pathogen attack, removing pathogenic factor and chronic infectious disease, refreshing spirit, regulating middle energizer, tonifying the five internal organs, benefiting the spirit and tonifying Yang.
Owner:刘彩凤
Preparation method of marinated food
InactiveCN101658285ARetain nutrientsHas a health-preserving effectFood preparationFood coloringNutrient
The invention aims to provide marinated food and a preparation method thereof. The manufacturing method comprises the following steps: preparing red rice and medlar into food coloring liquid; soaking19 ingredients in clean water and decocting over slow fire to obtain marinade, wherein the ingredients comprises amomum villosum, root of straight ladybell, rhizoma dioscoreae, poria cocos, hawthorn,liquorice, and the like which can be used as both food and medicine; cleaning fowl or livestock to be prepared, coloring in the food color liquid on slow fire, stewing over slow fire in the marinade,soaking, stewing, sterilizing and packaging to obtain the marinated food. The prepared marinated food is colored with the food color liquid made from red rice and medlar and marinated with the marinade prepared from the natural traditional Chinese medicine which can be used as both food and medicine, contains no chemical additive; and the prepared marinated food has no peculiar smell and not onlymaintains original nutrient substances but also has the function of health preserving.
Owner:TIANJIN QISHUNJU FOOD TECH
Making method of health-maintenance Liupu tea
The invention discloses a making method of a health-maintenance Liupu tea and relates to the technical field of tea processing. The making method includes the following steps that raw materials including 5-10 parts of honeysuckles, 2-4 parts of Chinese wolfberry fruits, 1-2 parts of ginseng slices, 3-5 parts of jujube slices, 2-3 parts of boat-fruited sterculia seeds, 0.5-1 part of dried tangerine or orange peels, 0.2-0.4 part of lotus nuts, 2-4 parts of rock sugars and 10-20 parts of Liupu tea are selected by weight; the honeysuckles, the Chinese wolfberry fruits, the ginseng slices, the jujube slices, the boat-fruited sterculia seeds, the dried tangerine or orange peels and the lotus nuts are respectively dried for standby application; the Liupu tea in bulk and the rock sugars are taken for standby application; the obtained dried raw materials and the rock sugars are put in a smashing machine for smashing, and the Liupu tea and the obtained smashed raw materials are fully mixed and then the mixed tea is obtained; the obtained mixed tea is subjected to sterilization treatment and is finally charged into tea bags to obtain bagged tea. The making method of the health-maintenance Liupu tea is simple and convenient to drink, the stale-flavor taste of the Liupu tea is not only kept, but also the Liupu tea has the sweet aroma of the honeysuckles, the Chinese wolfberry fruits, the rock sugars and the jujube slices and the tiny bitter of the dried tangerine or orange peels, the lotus nuts and the ginseng slices and is suitable for all people to drink.
Owner:WUZHOU ZHONGMING TEA IND CO LTD
Roasting formula of hams and roasting method
InactiveCN106107865AIncrease the fragranceHigh nutritional valueAlcoholic food ingredientsFood ingredient as taste affecting agentAlcoholDried banana
The invention relates to a roasting formula of hams and a roasting method. The roasting formula of the hams comprises a soaking material formula and a roasting material formula, and is characterized in that the soaking material formula comprises 250 to 300 g of Baijiu with the alcohol degree of 50 to 55, 20 to 25 g of sandalwood, 20 to 25 g of saussurea lappa, 30 to 35 g of angelica sinensis, 15 to 20 g of fructus lycii, 20 to 25 g of jujube kernels, 20 to 25 g of pericarpium citri reticulatae, 10 to 15 g of longan pulp and 10 g of liquorice; a roasting material comprises bagasse, pineapple peels and dried banana peels. The hams roasted according to the roasting formula are delicious; the taste is enhanced, and the nutritional value of barbecues is increased; the roasting formula is beneficial to health and has the life nourishing effect.
Owner:松阳县诚天和茶熏火腿有限公司
A red-hearted kiwifruit wine and a preparation method thereof
InactiveCN109181986AProtect the liverFunction as kidneyDigestive systemAlcoholic beverage preparationLiver and kidneyAdditive ingredient
The invention relates to the technical field of fruit wine, in particular to a red-hearted kiwifruit wine, which comprises the following raw materials in parts by weight: red-hearted kiwifruit 20-30 parts, Chinese wolfberry 2-7 parts, yeast 15-25 parts, radix aucklandiae 5-10, floating wheat 3-9 portions, Clematis chinensis 1-5 part, raw licorice 6-13 part, 5 parts of herba Aristolochiae Japonicae15 part, plantain 8-17. The invention also comprises a preparation method of red-hearted kiwi fruit wine. The liquor of the invention can be combined with gastric juice after being quoted, and the decomposition rate of ethanol reaches 70%. 80%, the remainder of which goes into the liver and kidneys for decomposition, The same amount of fruit wine is used to sober up alcoholic drinks compared withthe traditional fruit wine, and a variety of traditional Chinese medicine ingredients are added therein, which can not only play the role of maintaining the liver and kidney, but also have the functions of clearing away heat and toxic materials, nourishing blood and promoting blood circulation, tonifying the spleen and stomach, strengthening muscles and bones, and the like, and has the function of health preservation.
Owner:张家界长生源红心猕猴桃科技股份有限公司慈利分公司
Cake formula with improved protein ingredients and processing technology
PendingCN114027342AHigh protein contentGreat tasteDough treatmentModified nutritive productsBiotechnologyCholesterol
The invention relates to the field of cake processing, in particular to a cake formula with improved protein ingredients. The cake formula with improved protein ingredients is characterized by comprising the following components in percentage by mass: 10-15% of low-gluten flour, 5-10% of corn starch, 5-10% of soybean meal, 1-3% of honeysuckle flower powder, 20-30% of yoghourt, 10-18% of butter, 5-10% of white granulated sugar, 8-12% of egg white, and 8-12% of egg yolk. The process comprises the following steps: S1, a pretreatment step of low-gluten flour, corn starch, soybean meal and honeysuckle powder; S2, a treatment step of yoghourt and butter; S3, a step of treating white granulated sugar, egg white and egg yolk; S4, a step of mixing the standby materials in the step 1, the step 2 and the step 3; S5, a step f baking the cake. According to the present invention, the ratio of the egg white to the egg yolk is improved so as to effectively avoid the overhigh content of cholesterol and other substances in the cake, the honeysuckle powder is added to the cake so as to improve the overall taste of the cake through the sweet taste of the honeysuckle powder, and the purposes of cooling and reducing internal heat are achieved through the pharmacological effect of the honeysuckle.
Owner:青岛丹香投资管理有限公司
Soil for breeding seedlings of rice for coordinating intestines and stomach and preparation method thereof
InactiveCN105850578AImprove survival rateHas a health-preserving effectExcrement fertilisersBioloigcal waste fertilisersNatural pondGreen manure
The invention provides soil for breeding seedlings of rice for coordinating intestines and the stomach and a preparation method thereof and relates to the technical field of rice planting. The soil is prepared from 40-50 parts of garden soil, 15-20 parts of bone meal, 15-20 parts of natural pond mud, 5-10 parts of black sesame oil cake, 10-15 parts of organic green manure, 10-15 parts of padding and 60-80 parts of water. The soil for breeding the seedlings not only enables rice produced after cultivated rice seedlings are ripe to have a health maintenance effect of coordinating the intestines and the stomach, but also enables the rice seedlings to be high in survival rate at a transplant growth stage and grow more healthily.
Owner:LANGXI HONGYE GRAIN & OIL PLANT FAMILY FARM
Nutritious white spirit and producing method thereof
InactiveCN101033441BUniqueHas a health-preserving effectAlcoholic beverage preparationBiotechnologyNutrition
Owner:杜凯
Healthy burdock porridge
InactiveCN105146303ARefreshing tasteFull of nutritionFood ingredient functionsFood preparationNutrientBiology
The invention discloses healthy burdock porridge which is prepared from the following raw materials in parts by weight: 10-20 parts of burdock, 30-40 parts of brown rice, 30-40 parts of polished round-grained rice, 10-20 parts of peeled wheat, 5-8 parts of rock candy and 80-100 parts of water. The healthy burdock porridge is fresh and cool in taste and abundant in nutrient, and has a certain preservation effect.
Owner:张爱丽
Preparation method of zanthoxylum armatum crisp meat soup rice noodles
InactiveCN114451518AEasy to operateFresh and sweet tasteFood ingredient functionsBiotechnologyZanthoxylum armatum
The invention discloses a preparation method of zanthoxylum armatum crispy meat soup rice noodles, the zanthoxylum armatum crispy meat soup rice noodles are prepared from zanthoxylum armatum crispy meat, rice noodles, spinach powder and seasonings, the seasonings are prepared from zanthoxylum armatum oil, chicken oil, chili oil and cold noodle seasonings, the zanthoxylum armatum crispy meat soup rice noodles prepared by the method are simple to operate, and through the cold noodle seasonings, the zanthoxylum armatum crispy meat soup rice noodles have special flavor and are more delicious, fragrant and sweet in taste; and the spinach powder can further improve the nutritional value, so that the spinach-containing dried bean curd has the curative effects of clearing bowels, relaxing bowels, preventing phlegm from forming, stopping coughing, invigorating qi and blood, supplementing calcium and strengthening bones, and has a health-preserving effect.
Owner:谢建雯
Spicy cabbage and preparation method and device thereof
PendingCN114747744AFull of nutritionCrisp and tenderFood ingredient as taste affecting agentFood shapingAndrographis paniculataMonosodium glutamate
The invention discloses spicy Chinese cabbages which comprise the following components: 290-300 parts of Chinese cabbages, 11-13 parts of salt, 4-6 parts of white sugar, 4-6 parts of monosodium glutamate, 5-7 parts of glutinous rice flour, 11-13 parts of chili powder, 6-8 parts of minced garlic, 3-5 parts of minced ginger, 4-6 parts of apples, 4-6 parts of big white pears, 11-14 parts of purified water, 3-5 parts of lemons, 3-5 parts of green onions and 2-4 parts of Chinese wolfberry fruits. 10 parts of peanut sprouts, 3-5 parts of allium chrysanthum, 1-3 parts of scorzonera, 3-5 parts of brasenia schreberi, 1-3 parts of houttuynia cordata, 1-3 parts of purslane, 1-3 parts of artemisia lactiflora, 1-3 parts of andrographis paniculata and 1-3 parts of wild salvia miltiorrhiza; the invention further discloses a production device of the spicy cabbages and a preparation method of the spicy cabbages. According to the production device, by arranging the cleaning mechanism, the vibration structure and other structures, the cleaning effect can be effectively improved in the primary cleaning process of Chinese cabbages, meanwhile, a circulating mechanism and a filtering mechanism are arranged, water can be recycled, waste of water resources is reduced, and the production device is worthy of popularization. The lemons and the Chinese wolfberry fruits are added into the ingredients of the spicy cabbages, so that the taste of the spicy cabbages is improved, and the spicy cabbages have higher nutritional value.
Owner:XUZHOU UNIV OF TECH
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