60results about How to "Has a nourishing effect" patented technology

The invention discloses waxberry wine and a brewing method thereof. The wine comprises 50 to 60 percent of waxberry raw wine and 40 to 50 percent of glutinous rice wine juice, and is blended by the waxberry raw wine and the glutinous rice wine juice, wherein the waxberry raw wine is prepared by soaking waxberry fresh fruits into CO2 gas, then crushing and pressing the soaked waxberry fresh fruits, and extracting and fermenting juice. Because the waxberry wine prepared by the method has obviously different flavor and mouth feel compared with yellow wine and fruit wine, the product has unique novelty. The invention solves the technical problems that the waxberry wine is acerbic and has over-high acidity, the mouth feel is inharmonious, the nutrient components are easy to lose, and the like. The product is red, clear and transparent, has intense flavor of the waxberry fruit and mellowness of the glutinous rice wine, has sweet taste and harmonious acidity, is pure, fresh and satisfying, can be drunk as the fruit wine and the yellow wine, has the functions of supplementing substances such as vitamins, amino acid, trace elements and the like for human body, and has function of nourishing curative effect.

The invention discloses multifunctional health-care powder. The multifunctional health-care powder is prepared from the following materials in parts by weight: 140-150 parts of glutinous rice, 10-12 parts of lotus seed, 11-13 parts of red date, 14-15 parts of Chinese yam, 6-8 parts of banana peel, 4-6 parts of lemon peel, 1-2 parts of syzygium aromaticum, 1-2 parts of zornia gibbosa, 2-3 parts of black tea, 1-3 parts of lotus leaves, 2-3 parts of green cedrela sinensis leaves, 12-14 parts of pumpkin, 13-16 parts of green almond, 9-10 parts of black garlic, 1-2 parts of food additive and a proper amount of water. The multifunctional health-care powder disclosed by the invention adopts pure-natural food materials as raw materials, does not contain essence and spice artificially synthesized, and is a good healthy and nutrient health-care product.

The invention discloses a silkworm moth and yam noodle and the process for preparation, wherein the raw materials include flour, male silk moth or female silk moth, rhizoma dioscoreae and salt. The preparing process comprises the steps of mixing dough, curing, tabletting, slitting, cutting and packaging.

The invention provides a whole coarse grain cake and a preparation method thereof. The whole coarse grain cake comprises the following raw materials in parts by weight: 130-150 parts of coarse grain powder, 5-8 parts of wheat gluten, 350-400 parts of eggs, 70-80 parts of vegetable oil, 1-2 parts of table salt, 0-2 parts of baking powder, 100-150 parts of granulated sugar, 80-95 parts of water and0-2 parts of an emulsifying agent. Wheat flour is not added to the whole coarse grain cake, the nutritional health-care functions of the coarse grains are sufficiently embodied, and the prepared wholecoarse grain cake has aromatic flavor of the coarse grains, pure mouthfeel, and no sinking or deformation.

The invention relates to aloe jam and a preparation method thereof; the aloe jam consists of 40 weight portions to 55 weight portions of soybean paste base, 90 weight portions to 110 weight portions of water, 12 weight portions to 20 weight portions of salt, and aloe which accounts for 1 percent to 10 percent of the total weight of the soybean paste base, the water and the salt; the materials areput into a fermentation vat to be fully stirred, kept for 45 days to 65 days under the constant temperature of 25 DEG C to 35 DEG C and then fermented, finally the aloe jam is obtained. In the invention, the aloe is first added into heavy source and soy sauce in flavoring food, so that the effective components in the aloe can be organically dissolved into the sauce; therefore, the aloe jam not only has a seasoning function but also has a health care function, and can remove the foreign smell of the conventional heavy sauce; the newly prepared aloe jam has novel good taste and is acceptable toconsumers. If often taken, the aloe jam can strengthen the stomach, completely cure constipation, beautify and reduce inflammation so the people who take the aloe jam have better spiritual outlook, and is nutritious seasoning food which are well received by eaters and have nourishing function.

The invention belongs to the filed of preparing methods of fermented glutinous rice, and particularly relates to a method utilizing brown rice function red rice to prepare fermented glutinous rice. The method includes the following steps: preparing the brown rice function red rice, taking purslane and eleusine indica having the health care function to ferment to obtain leaven; and enabling sticky rice, the brown rice function red rice, the leaven fermented by the purslane and the eleusine indica, concentrated sweet wine drug burdening to be fermented and prepared for the glutinous rice. The method hast the advantages that the glutinous rice made through the method not only is mellow in taste, aromatic, and delicious, as the purslane and the eleusine indica having the health care function are added during a glutinous rice making process, the glutinous rice not only has nourishing function, but also has function of diminish inflammation sterilization, clearing away heat and toxic material, and promoting diuresis and accepting sweat.

The invention belongs to the field of a preparation method of fermented glutinous rice wine, and particularly relates to a method of preparing the health-care fermented glutinous rice wine with esterified red yeast adopted. The method comprises the following steps: preparing the esterified red yeast, taking houttuynia cordata roots and houttuynia cordata leaves which have a health-care function to conduct fermentation to form yeast, fermenting sticky rice, the esterified red yeast, the houttuynia cordata roots and juice of the houttuynia cordata leaves, serving concentrated sweet wine medicine as burdening, conducting fermentation, and preparing the fermented glutinous rice wine. The method has the advantages that not only is the fermented glutinous rice wine prepared by the method mellow in taste, aromatic and delicious, but also in the process of brewing the fermented glutinous rice wine, the fermented yeast of the houttuynia cordata roots and the houttuynia cordata leaves which have the health-care function are added, so that the fermented glutinous rice wine not only has the effect of nourishing, but also has the effects of sterilizing and diminishing inflammation, and clearing away heat and toxic materials.

The invention relates to plant soothing liquid talcum powder for infants. The plant soothing liquid talcum powder is prepared from the following components in parts by weight: A, water-phase components: 30.0 to 50.0 parts of water, 5.0 to 10.0 parts of glycerol, 0.05 to 0.3 part of allantoin, 0.1 to 1.0 part of sodium hyaluronate and 1.0 to 3.0 parts of a sodium acrylate / sodium acryloyldimethyl taurate copolymer; B, oil-phase components: 3.0 to 20.0 parts of olive oil, 3.0 to 20.0 parts of simmondsia chinensis seed oil, 1.0 to 3.0 parts of isohexadecane and 1.0 to 2.0 parts of sorbitan oleate; C, function-phase components: pine pollen, corn starch, pearl powder, aloe barbadensis leaf powder, folium artemisiae argyi extract, chrysanthellum indicum extract and flos lonicerae extract; D, an anticorrosion-phase component; the invention further discloses a preparation method of the plant soothing liquid talcum powder. The plant soothing liquid talcum powder for the infants, provided by the invention, has the advantages that plant raw materials are adopted and substances which are harmful to the infants and include a hormone, a preservative, alcohol, essence, pigments and the like are not added, so that the problems of a skin fitting property of the talcum powder and powder rising in a utilization process are solved very well; the plant soothing liquid talcum powder has effects which are more and better than those of traditional talcum powder.

The invention relates to a cooking method and in particular relates to a cooking method of a carp. The cooking method comprises the following steps: selecting a fresh carp, cutting carp meat into slices, mixing and salting the slices with garlic, ginger, dry chili, piper nigrum, fennel, anise, cinnamon, amomum kravanh, amomum tsao-ko, codonopsis pilosula and cloves, airing, and steaming in a steaming pot together with seasonings. The carp cooked by adopting the method has mouth feel which can not be generated by adopting an existing cooking method, leads an eater to endless aftertastes, is rich in mouth feel, and has a certain nourishing effect.

The invention relates to the technical field of food processing, especially to a high-protein soft sweet and its preparation technology. The invention is characterized in that the high-protein soft sweet is prepared according to a soft sweet production technology and raw materials for the preparation of the high-protein soft sweet comprise: by weight, 15-25% of white sugar, 1.5-2.5% of carragheenan, 0.075-0.125% of essence, 21-31.25% of maltose syrup, 37.5-62.5% of soybean protein and the balance being water. By the implement of the technology, the prepared soft sweet has a nourishing effect, is tasty, has an unforgettable flavor, and is of superior quality.