1204results about How to "Has health benefits" patented technology

The invention discloses fresh Chinese yam fine dried noodles tonifying qi. The fine dried noodle is prepared from the following raw materials by weight: 120 to 150 parts of bread flour, 10 to 15 parts of bucketwheat flour, 2 to 4 parts of kudzuvine root powder, 2 to 4 parts of haw powder, 2 to 5 parts of soybean powder, 2 to 4 parts of balsam pear freeze-dried powder, 1 to 2 parts of lily powder,0.1 to 0.3 parts of iodized salt, 32 to 45 parts of soft water, 10 to 15 parts of Chinese yam, fruit and vegetable mud, 1 to 2 parts of xanthan gum, 1 to 2 parts of carrageenan, 4 to 8 parts of composite Chinese medicine liquid and 0.05 to 0.2 parts of edible sodium carbonate. The fine dried noodles have advantages of good mouthfeel, delicious taste, abundant nutrition and also healthcare effect of dietotherapy.

The invention provides an orchid scented tea boiled salted duck and a processing method thereof, which belong to the field of food processing. The orchid scented tea boiled salted duck is characterized by comprising the following raw materials in portion by weight: 90 to 95 portions of mature duck, 1.5 to 2 portions of salt, 1.5 to 3 portions of wild orchid, 1.5 to 3 portions of green tea, and 1 to 2 portions of plant spice, which are unfrozen, cleaned, rinsed, salted, cured, brined, secondarily brined, boiled, hung and dried and packaged, and finally the orchid scented tea boiled salted duck with scents of orchid and green tea is obtained. The process is suitable for industrialized production, and the product has the faint scents of wild orchid and green tea, tender texture, better flavor, rich vitamin B and vitamin E, high nutritive value, various rich functional components which have health care function on human body and certain health care effect, without any peculiar smell or fishy smell. The orchid scented tea boiled salted duck has broad market prospect, opens up a novel approach to the development of new duck products and creates important economic and social benefits.

The invention discloses a making method of frozen dried bean curd, which aims to provide a frozen dried bean curd with a long quality guarantee period and good taste. The method adopts a technical scheme of performing freeze-drying treatment on bean curd. The method comprises the following steps of: (1) freezing bean curd; (2) squeezing water in the frozen bean curd; (3) drying the bean curd the water of which is squeezed; and (4) cutting the dried bean curd into small dried bean curd pieces, and sealing and packaging the dried bean curd pieces. The method with the technical scheme is simple to operate; and the frozen dried bean curd has a good taste, a long quality guarantee period and a health-care effect.

The invention provides a flour product with tender leaves of a Chinese toon and a preparation method thereof. Flour of tender leaves of the Chinese toon with percentage by weight of 0.5-10% is added. The flour of tender leaves of the Chinese toon is prepared by cleaning, killing out, dehydrating, drying, sterilizing and grinding tender leaves of the Chinese toon. The preparation method of the flour product with tender leaves of the Chinese toon comprises steps of evenly mixing flour, the flour of tender leaves of the Chinese toon and auxiliary materials; adding warm water with the temperature of about 30 DEG C, wherein the weight of the warm water is 30-55% of that of the mixed raw materials; and kneading dough for 15-20 minutes. The obtained dough can be cured, pressed, cut into pieces and dried to be prepared into fine dried noodles. Yeast can added into the dough which is subjected to fermentation, forming and barking to be prepared into bread. The flour of tender leaves of the Chinese toon is added, so that the bread and the fine dried noodles have health efficacy of tender leaves of the Chinese toon. By means of reasonable additive amount and production process, effective constituents of tender leaves of the Chinese toon can be remained to the largest extent, and the unique natural fragrance of tender leaves of the Chinese toon is remained. Therefore, the flour product with tender leaves of the Chinese toon is pure and fresh in taste and is seldom encountered green health-care food.

The invention relates to a composite graphene far-infrared floor heating brick and a floor heating device, and relates to the technical field of decorative materials. A composite graphene far-infrared floor heating brick comprises fourteen layers of structures which are a ceramic tile layer, a first resin adhesive layer, a first pc flame-retardant insulation layer, a high-performance composite graphene heating film, a second pc flame-retardant insulation layer, a second resin adhesive layer, an aluminium foil layer, a glass fibre layer and a silicone rubber coating layer sequentially from top to bottom, wherein the high-performance composite graphene heating film is connected with an electric connection wire. A floor heating device comprises a plurality of the composite graphene far-infrared floor heating bricks which are arranged in parallel. The composite graphene far-infrared floor heating brick disclosed by the invention is thin and occupies a small indoor height, a heating layer clings to a floor tile layer, and is fast in heating and less in energy consumption, and the problems of large occupied indoor height and slow heating of a traditional floor heating device are solved.

The invention provides potato staple food cake and a making method thereof. The potato staple food cake comprises, by weight, 20-50 parts of potato flour, 30-80 parts of high gluten flour, 80-240 parts of eggs, 0.1-1.5 parts of baking powder, 0.1-1.8 parts of edible slat; 80-135 parts of white sugar, 1-12 parts of milk powder, 3-10 parts of compound cake emulgator, 10-60 parts of edible oil, 5-35 parts of water, 10-40 parts of dried meat floss and 5-35 parts of watermelon seeds. According to the potato staple food cake, the potato four and whet flour are used cooperatively, compared with cake made of ordinary low-gluten wheat flour, the protein efficiency ratio can be improved, and the content of dietary fiber, vitamins and mineral substances is increased; because the potato flour contains natural phosphate groups, the water absorbing performance and the oil absorbing performance are good, after rehydration, rich natural fragrance is generated, and a smooth taste like bean paste is achieved; in this way, the staple food cake containing the potato flour has the light potato fragrance, compared with the cake made of the ordinary low-gluten wheat flour, the sensory quality is better, and the potato staple food cake is suitable for wide popularization.

The invention relates to a shiitake cultivation medium. The shiitake cultivation medium is prepared through using the following raw materials, by weight, 30-40 parts of a bean straw particle, 30-40 parts of a Corchorus capsularis L stalk particle, 20-30 parts of husk, 10-20 parts of sugarcane leaf powder, 10-15 parts of walnut shell flour, 15-16 parts of corn flour, 8-10 parts of vinegar residue, 10-12 parts of bean dregs, 4-5 parts of Phaseolus radiatus L., 8-10 parts of fishbone meal, 1-2 parts of lactose, 0.3-0.5 parts of calcium carbonate, 2-3 parts of quicklime, 1-2 parts of gypsum powder, 0.5-1.0 part of calcium superphosphate, 0.2-0.3 parts of potassium dihydrogen phosphate and 5-10 parts of a sustained-release nutritional particle. The shiitake cultivation medium has the advantages of wide raw material sources, increase of the heat clearing and exterior syndrome relieving effects of shiitake cultivated through the medium, immunity improvement, and low raw material cost.

The invention discloses herbal compound premix for replacement layers, which comprises radix astragali, pine needle, oyster, fructus lycii, leonurus heterophyllus, dried orange peel, sweet basil and schisandra chinensis, which act synergistically to give greatest genetic potential of layers to full play. Adding a small amount of the herbal compound premix into basal ration for the replacement layers can effectively improve immunity of the layers and reduce death and culling rate, and in addition, reserve period can be shortened, laying period can be prolonged, and breeding benefit of the layers can be improved.

The invention provides camellia wine and a preparation method thereof. The method comprises: soaking sticky rice, cooking sticky rice by steaming, splashing water for cooling, adding distiller's yeast blended with water, pouring into a container, sealing, standing and fermenting; adding dry camellia or mixture of the dry camellia and dry honeysuckle, sealing, standing and fermenting for 10 to 15 days to obtain wine; filtering, settling and packaging. The preparation method of the camellia wine can transfer the nutritive and functional ingredients of the sticky rice and camellia into the camellia wine and improve the flavoring matter content of the camellia wine; the freshly filtered wine has a color like soybean milk, but gradually turns first colorless and then dark brown as the settling time goes on; the color of the wine becomes increasingly deep while the flavor and mouthfeel of the wine become better; and the wine is variable-color camellia wine and has a strong flower fragrance.