169results about How to "Invigorating the spleen and appetizing" patented technology

The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.

The invention provides a method for processing marinated beef with bean fragrance. The method comprises the following working procedures of marinating beef, cooking beans, mixing the beef and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated beef with the bean fragrance has rich nutrition; the meat is soft, tender and matured; the fragrance is rich; the taste is proper; the flavor is unique; the meat has high protein, low fat and high calcium; the marinated beef with the bean fragrance has the health protection effects of tonifying the spleen, stimulating the appetite, moistening the lung, reducing the lip, promoting the sleeping and the like and also has the effects of nourishing the body, complementing the calcium, expelling the toxin, beautifying and eliminating acne; the processing technology is scientific; and nitrite is eliminated.

The invention provides a method for processing bean pig trotter. The method comprises the following working procedures of marinating a pig trotter, cooking beans, mixing the pig trotter and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The bean pig trotter manufactured by the method retains the nutrient components of the pig trotter and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has various effects of softening the blood vessel, moisturizing the skin and delaying aging and has rich nutrition; the meat is soft, tender and matured, has rich fragrance, proper taste and unique flavor and has health protection effects of tonifying spleen; under often use, body building can be realized, and the activity and the energy are enhanced; effects of tonifying kidney and spleen, stimulating the appetite, moistening lung, reducing sputum, reducing lip, complementing calcium and the like are achieved; the processing technology is scientific; nitrite is not produced; and the bean pig trotter is healthy.

The invention relates to a manufacturing method of spiced beef jerky. The method comprises the following steps: splitting fresh beef, pickling the cut beef with salt for 8-15 hours, boiling the pickled beef, removing blood-contained water, then slicing the boiled beef; mixing the sliced beef, water, white sugar and spice uniformly according to the proportion of 40-60 parts of beef, 3-5 parts of water, 4-6 parts of white sugar and 1-2 parts of spice; frying the mixed beef at 100-150 DEG C till dry; drying the fried beef at 50-90 DEG C until the moisture in the beef is 15-30%. The spice comprises 5-8 parts of radix angelicae, star aniseed, Chinese prickly ash and amomum tsao-ko each, 2-3 parts of cinnamon, cloves, round cardamom, amomum villosum and rhizoma kaempferiae each, 1 part of old ginger and liquorice each, and 1 part of equally mixed fennel, bay leaf, nutmeg, radix aucklandiae, galanga, mangnolia officinalis, fructus aurantii, tangerine peel and mint. The method has simple steps. The manufactured beef jerky is yellowish brown, bright in color, fine and smooth to be tasted, suitably salty and sweet, and proper in hardness. The spice has the functions of eliminating smell, retaining freshness, tonifying spleen and appetizing, and can be widely applied to seasoning of other food.

The invention provides a plant health-care herb tea and a preparation method thereof. The herb tea comprises the following raw material components in parts by weight: 2-8 parts of honeysuckle flower, 2- 8 parts of chrysanthemum, 10-20 parts of pagada tree, 5-15 parts of mesona chinensis, 10-15 parts of balloon flower, 10-20 parts of fructus momordicae, 10-20 parts of kudzu root, 5-10 parts of rhizoma imperatae, 1- 4 parts of liquoric root, 5-10 parts of sealwort, 10-20 parts of Pu'er tea, 2-10 parts of mulberry, 1-3 parts of seville orange flower, 1-2 parts of orchid and 8,000-10,000 parts of water. The method comprises the following steps of: grinding each raw material component; and extracting, filtering, separating, purifying, adding auxiliary materials for blending, adjusting acidity, sterilizing and filling. The plant health-care herb tea prepared by using the method has the health-care effects of reducing fever, relieving fever, nourishing yin, moisturizing the lung, invigorating stomach and the like.

The invention discloses a digestible healthy rice cake which comprises nonglutinous rice powder, gizzard pepsin, astragalus root, poria cocos, dioscorea, malt, hawthorn and Chinese dates; and the healthy rice cake belongs to a health food and has a certain effect on promoting the digestive absorption of rice cakes.

The invention provides a method for processing bean-flavor spiced chicken. The method comprises the following steps of: respectively marinating high-quality chicken and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced chicken. By adopting the method for processing the bean-flavor spiced chicken, the nutrients of the chicken and the bean are furthest kept; when the chicken is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated chicken has mellow taste, and the health-care effect is added; by mixing and eating the chicken and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the bean-flavor spiced chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein, low fat and high calcium, and has the effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, nourishing, supplementing calcium, detoxifying, beautifying and removing acnes. The method is scientific, and nitrites are not produced in the processing process.

The invention discloses mountain pepper and konjac dried bean curd. The mountain pepper and konjac dried bean curd is prepared from the following raw materials in parts by weight: 140 to 150 parts of soybeans, 14 to 16 parts of apples, 7 to 8 parts of konjac powder, 2 to 3 parts of medlar, 1 to 2 parts of longan pulp, 2 to 3 parts of fig, 1 to 2 parts of platycladus orientalis leaves, 2 to 3 parts of hawthorn leaves, 1 to 2 parts of dragons tongue leaf, 1 to 2 parts of chestnut leaves, 1 to 2 parts of cherokee rose fruit, 2 to 3 parts of eucommia, 1 to 2 parts of basil, 1 to 2 parts of verveine, 2 to 3 parts of prepared rehmannia root, and 90 to 100 parts of fresh milk. The nutrition value of the dried bean curd is improved by adding the konjac and the milk into the dried bean curd, and the dried bean curd is chewy; the dried bean curd tastes good by adding enzymatic hydrolysate of the apples, tastes sour and hot by adding seasonings, such as mountain pepper and mature vinegar, and has a unique flavor; the traditional Chinese medicine healthcare components are added, so that the dried bean curd has the effects of reducing blood pressure, dispelling wind, improving eyesight, activating blood circulation to disperse stagnation, tonifying liver and kidney, strengthening spleen, stimulating appetite and relaxing bowels.

The invention provides a method for processing mushroom-flavor goose. The method comprises the procedures of marinating of goose, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor goose, the nutrients of the goose and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the mushroom-flavor goose has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor goose is healthy to eat.

The invention discloses a hawthorn jam for promoting digestion and lowering lipid.The hawthorn jam is made from, by weight, 80-90 parts of hawthorn fruits, 10-15 parts of eggplants, 5-6 parts of white vinegar, 30-40 parts of Chinese cabbage, 10-13 parts of edible oil, 40-50 parts of carrots, 13-17 parts of tangerine peels, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alga acid, citric acid, starch, vitamin C, lactic acid and a proper amount of water.According to the hawthorn jam, the raw material utilization rate is greatly increased, the quality and taste of hawthorn fruits are improved, the taste is sour and sweet moderately, the jam is moderate in thickness, and the hawthorn jam has the effects of tonifying the spleen, promoting appetite, promoting digestion to eliminate stagnation, invigorating circulation of blood, reducing phlegm and the like.

The invention provides a method for processing mushroom-flavor chicken. The method comprises the procedures of marinating of chicken, boiling of mushroom, mixing, vacuum packaging, sterilization and warehousing. By adopting the method for processing the mushroom-flavor chicken, the nutrients of the chicken and the mushroom are furthest kept, the Chinese medicinal herb taste in the conventional health-care marinated chicken is overcome; the mushroom-flavor chicken has the advantages of rich nutrition, soft, tender and well cooked meat, thick flavor, moderate taste and unique flavor, contains high protein and low fat, and has the health-care effects of strengthening spleen, promoting appetite, moistening lung, reducing blood fat, reducing blood pressure, enhancing the immunity and the like; and the processing method is scientific, nitrites are avoided, and the mushroom-flavor chicken is healthy to eat.

The invention discloses a spiced beef which comprises beef, salt, white sugar, monosodium glutamate, gelatin, matrimony vine, eucommia, jujube, licorice, dried orange peel, haw, dahurian angelica root, ginger, dry capsicum, cassia, amomum tsao-ko, Chinese prickly ash, Chinese cassia tree, common fennel fruit, octagonal and aniseed. The spiced beef provided by the invention has advantages of rich nutrition, soft, tender and cooked meat quality, strong fragrance, proper taste and unique flavor. The meat contains high protein, low fat and high calcium. The spiced beef has health efficacy of invigorating spleen, appetizing, moistening lung, lowering lipid, reducing blood glucose and the like. Meanwhile, the spiced beef has effects of nourishing, calcium supplement, detoxification, skin beautification and pox-elimination.

The invention provides a method for processing marinated pork with bean fragrance. The method comprises the following steps of: marinating pork, cooking beans, mixing the pork and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated pork with the bean fragrance retains the nutrient components of the pork and the beans to the maximum extent; nitrite cannot be produced during processing; the marinated pork with the bean fragrance has high protein, low fat and rich nutrition, is spicy, delicious and rich flavor, has various effects of softening the blood vessel, moistening the skin, delaying aging and the like; under often use, body fitness can be realized; effects of complementing the calcium, reducing the lip and enhancing the activity and the energy are achieved; and effects of tonifying kidney and spleen and nourishing the stomach are also achieved.

The invention discloses a shrimp-flavor powdered compound seasoning, which comprises the following raw materials in parts by weight: 30-40 monosodium glutamate, 25-45 salt, 1-10 sugar, 0.5-2 dextrin, 7-15 starch, 2-3 shrimp meal, 2-3 shrimp meal powder, 0.5-1.5 spice, 0.2-1 celery granules, 0.2-1 garlic, 0.2-1 chopped onion and 3-5 vegetable oil. The shrimp-flavor powdered compound seasoning not only has a delicious taste, but also has the functions of invigorating the spleen, stimulating the appetite, keeping health and nourishing.

The invention discloses a compound fermented Chinese herbal medicine preparation for livestock and poultry. Every 1000 parts by weight of the compound fermented Chinese herbal medicine preparation for livestock and poultry is prepared by performing a fermentation process on a Chinese herbal medicine composition in the presence of fermentation strains, glucose and water, wherein the Chinese herbal medicine composition is composed of the following components in parts by weight: 220-240 parts of radix isatidis, 240-220 parts of astragalus membranaceus, 110-130 parts of herba epimedii, 150-120 parts of fructus hordei germinatus, 50-80 parts of hawthorn fruits, 80-55 parts of radish seeds, 85-65 parts of magnolia bark, and 60-80 parts of radix liquiritiae. The invention aims to provide the compound fermented Chinese herbal medicine preparation for livestock and poultry, which increases the feed conversion rate, enhances the physical fitness of livestock and poultry and improves the immunity and disease resistance of livestock and poultry, is easy to use, low in application cost and nonreactive, and has no drug residue and no drug tolerance; and another purpose of the invention is to provide a preparation method and applications of the compound fermented Chinese herbal medicine preparation for livestock and poultry.

The invention relates to the field of livestock breeding, in particular to a natural plant feed additive. The natural plant feed additive is prepared from, by mass, 4-6 parts of pericarpium citri reticulatae, 3-5 parts of fleece flower roots, 5-7 parts of cortex fraxini, 3-5 parts of radix astragali, 2-4 parts of radix codonopsis, 4-6 parts of folium perillae, 3-5 parts of cyrtomium rhizomes, 5-7 parts of folium artemisiae argyi and 2-4 parts of lucid ganoderma. According to the feed additive, all the medicine materials are weighed according to the formula, dried, mixed and ground, and plant medicine materials pass through a 40-mesh screen, and are mixed evenly, separately packaged, sealed and preserved for use; the feed additive is added for feeding by 4% of feed. The natural plant feed additive is applied to raise animals, the quality of the animal food for the human is improved, the quality and flavors of eggs, milk and meat are improved, animal products are made safe and good in taste, and the old concept that people think that the taste of livestock and poultry products raised with feed is poor is changed. Meanwhile, the green concept of health and environment friendliness is reflected, and the humanistic feelings of returning to the original nature and returning to the nature are featured.

The invention discloses a processing technology of aralia elata seem healthy pickle. The invention is characterized by orderly comprising the following processing steps: treating raw material, removing water and preserving crisp, carrying out freeze drying, salting, filtering and concentrating in vacuum, making sauce, saucing in vacuum, packing and pasteurizing, examining and thus obtaining final product. According to the invention, green natural and nutritious aralia elata seem is used as raw material and processed by methods such as water removing, crisp preserving, freeze drying, concentrating in vacuum, saucing in vacuum, pasteurizing and the like to enable the pickle to be crispy, refreshing and nutritious. Furthermore, the aralia elata seem healthy pickle disclosed by the invention is also characterized by functions such as spleen invigorating, appetite promoting, vitality nourishing, nerves soothing, sperm strengthening, kidney nourishing and the like. The aralia elata seem healthy pickle disclosed by the invention is a green, healthy appetite-promoting and nourishing healthy pickle which is suitable for people of all ages and is convenient to eat.

The invention discloses a milky dried bean curd processed with wine. The milky dried bean curd processed with wine is prepared from the following raw materials in parts by weight: 140-150 parts of soybeans, 60-70 parts of whey powder, 5-6 parts of pseudo-ginseng powder, 2-3 parts of pericarpium citri reticulatae, 2-3 parts of figs, 1-2 parts of pomegranate barks, 1-2 parts of radix polygonati officinalis, 1-2 parts of Sichuan lovage rhizome, 2-3 parts of Indian kalimeris herb, 1-2 parts of lalang grass rhizome, 1-2 parts of mesona blume, 2-3 parts of turmeric, 1-2 parts of rhizoma cyperi, 1-2 parts of pseudostellaria heterophylla, 1-2 parts of cortex lycii radicis and an appropriate amount of white spirit. According to the invention, soybeans are soaked by white spirit with pseudo-ginseng powder and are then mixed with milk to be groundgrinded, so that the prepared dried bean curd not only has fragrance of wine, but also has milky fragrance. Traditional Chinese medicine components are added, so that the dried bean curd has the effects of tonifying spleen and appetizing, nourishing yin and moisturizing lung, cooling blood and diminishing swelling, regulating qi and middle warmer and using diuretic of hydragogue to alleviate water retention and relaxing bowls.

The invention discloses a honey, green plum and black tea powder and a processing method thereof. The honey, green plum and black tea powder is prepared by using the following raw materials, by weight, 3-6 parts of sea cucumber powder, 5-8 parts of sweet osmanthus, 8-15 parts of wheat germ, 8-15 parts of black tea, 20-40 parts of fresh green plum, 10-20 parts of fresh hawthorn fruit, 20-30 parts of mango, 10-15 parts of fermented glutinous rice, 6-10 parts of rock sugar, 40-60 parts of honey, 0.5-1 part of Coriolus versicolor(L.ex Fr.)Quel., 0.5-1.5 parts of eggplant root, 0.5-1 part of Adenophora stricta, 0.5-1 part of chrysanthemum leaf, 1-1.5 parts of Lophatherum gracile and 6-10 parts of nutritional health powder. The honey, green plum and black tea powder prepared in the invention has abundant and balanced nutrition, cool, sour, sweet and tasty mouthfeel, and fragrant smell, has the efficacies of food digesting, indigestion eliminating, yin nourishing, lung moistening, heat clearing and toxin expelling, has a substantial stomach improvement function, and can enhance appetite, eliminate fatigue, increase vitality, improve the body immunization function and benefit the human body health.

The invention provides five-peel health-care tea and a preparation method thereof. The five-peel health-care tea is composed of main materials and auxiliary materials, wherein the main materials comprise the following raw materials in parts by weight: 20-40 parts of wax gourd peels, 40-60 parts of watermelon peels, 20-40 parts of banana peels, 20-30 parts of pear peels and 20-40 parts of orange peels; the auxiliary materials comprise the following raw materials in parts by weight: 20 parts of arrowroot flour, 5 parts of liquorice, 10 parts of honey and 2 parts of edible citric acid. The preparation method comprises the following steps: (1) pre-treating the main materials; (2) preparing a liquorice solution; (3) pickling; (4) crushing; (5) granulating; (6) drying; (7) baking; and (8) packaging. According to the five-peel health-care tea and the preparation method thereof provided by the invention, nutritional health-care components and disease prevention and treating effects of the peels of melons and fruits which are common in summer are used and the disadvantage of poor palatability is overcome; the five-peel health-care tea provided by the invention has the effects of clearing away heat and toxic materials, relieving summer heat and quenching thirst, tonifying spleen and appetizing, preventing and treating diseases, and tonifying kidney and qi, and is fragrant and little sweet.

The invention discloses a preparation method of instant four-mushroom composite nutrition powder. The nutrition powder is prepared from the main raw materials of shiitake, oyster mushroom, coprinus comatus and antrodia camphorate by virtue of the steps of sublimation freeze-drying, superfine grinding and the like. The preparation method can be used for overcoming the defect of high loss rate of the existing edible mushroom nutrient substance. The nutrition powder prepared by the method has pure mouthfeel, excellent quality, complete nutrient components and good instant solubility, is particularly prepared from the raw material of the antrodia camphorate with anti-cancer and liver-protecting effects and further can be used for improving the nutritive value of the finished nutrition powder, the preparation method comprising the steps of freezing, sublimating and drying the raw materials and performing superfine grinding is adopted, the loss of raw material nutrient components is reduced, the utilization rate of the raw materials is improved, meanwhile, and the finished nutrition powder also has the various health-care effects of relieving internal heat, detoxifying, moving qi, removing food retention, tonifying spleen, promoting appetite and the like.

The invention discloses a processing method of a health soft sweet prepared from lotus roots, and belongs to the field of food processing. The processing method is characterized by being prepared from raw materials: lotus root powder, yam flour, pectin, saccharose, starch syrup and edible essence. The main processing flows of the processing method comprises the steps of preparing pectin, cutting up, soaking, dissolving, boiling out, mixing, cooling, moulding, forming and drying. The processing method has the benefits that the health soft sweet is fragrant and sweet and strong in taste, dedicate and soft in taste, and agreeable in sweetness, and has a fragrant and sweet flavor of the lotus roots. The health soft sweet is very high in nutritive value, rich in various nutrient substances such as protein and vitamins, and beneficial for promoting metabolism of a human body and enhancing immunity of the human body, has the effects of nourishing and cultivating mind, enriching blood and tonifying heart, invigorating stomach, resisting ageing and senility and promoting the production of body fluid to relieve thirst, and is a delicious and nutritional green food.

The invention discloses a process for processing a sweetened lotus root health preserved fruit, and belongs to the field of food processing. The process is characterized by adopting the following processing steps: selecting a material; cleaning; slicing; carrying out acid rinsing and water rinsing; sweetening; strewing; and packaging. The process disclosed by the invention has the beneficial effects that the product is fragrant, glutinous and mellow, and fine and smooth as well as crisp in taste, has specific faint scent, crispness and tenderness of a lotus root and is luscious and crisp; the product is very high in nutritional value, rich in multiple nutrient substances, namely protein, vitamins and the like, and favorable to promoting the metabolism of a human body, achieves the effect of enhancing the immunity of a human body, has the effects of nourishing and cultivating the nature, replenishing the blood and nourishing the heart, strengthening the spleen and stimulating the appetite, delaying the ageing and promoting the production of body fluid to relieve thirst and is a food which integrates delicacy and nutrition into a whole and is essential to home and travel.

The invention discloses a tuber mustard pickle with lemon vinegar sour. The tuber mustard pickle is prepared from the following raw materials in parts by weight: 380-400 parts of fresh tuber mustards, 90-110 parts of lemon juice, 20-25 parts of carrots, 5-7 parts of brown sugar, 3-4 parts of mature vinegar, 30-40 parts of plum syrup, 1.5-2 parts of dried rehamnnia roots, 1.8-2.2 parts of dendrobium officinale, 1-1.6 parts of houttuynia cordata, 9-11 parts of liquor, 2-2.4 parts of peppers, 1.9-2 parts of tung blossoms, 1.5-1.8 parts of amomum tsao-ko, 7-9 parts of garlic, 25-27 parts of salts, and a proper amount of water. The tuber mustard pickle disclosed by the invention is tender in texture and delicious in flavor, has lemon vinegar sour, and is tender, tasty and refreshing to eat; moreover, the main material tuber mustards are rich in nutrient, and the auxiliary materials of carrots, plum syrup and the like are matched and processed, so that the tuber mustard pickle is comprehensive in nutrient, has various nutrient ingredients necessary to a human body, and further has the effects of invigorating stomach, promoting appetite and refreshing.

The invention discloses a glutinous rice cake and a preparation method thereof. The glutinous rice cake comprises, by weight, 450-500 parts of glutinous rice, 100-150 parts of carrots, 100-150 parts of red dates, 100-150 parts of Chinese hawthorn fruits, 100-150 parts of common yam rhizomes, 10-20 parts of chicken's gizzard endothelium, 20-35 parts of wheat germ, 15-20 parts of hindu lotus leaves, 50-70 parts of kiwi fruits, 500-600 parts of sugar cane juice and 30-80 parts of apple juice. According to the glutinous rice cake, a preparation method of traditional glutinous rice food is changed, raw materials have the functions of promoting qi, promoting digestion, tonifying spleen and promoting appetite and are added into glutinous rice wrappers and fillings, the digestive ability of the stomach for the glutinous rice cake can be improved, the glutinous rice cake has the functions of invigorating stomach and nourishing stomach, and the prepared glutinous rice cake is sour and sweet in taste, unique in color and luster and rich in nutrition.

The invention relates to special fish noodle and its making method. The special fish noodle provided by the invention is composed of the following raw materials of: by weight, 85-90 parts of fish flesh, 100 parts of a sweet potato powder, 6-10 parts of mashed garlic and 9-15 parts of lotus root starch. The making method provided by the invention comprises the following steps of: removing bones, skin, fishbone and internal organs from fresh fish, washing, cutting into small clumps, preparing fish paste by a mincer, putt putting fish paste, the sweet potato powder, mashed garlic and lotus root starch together and stirring, fully mixing, adding a proper amount of water, uniformly mixing to obtain dough, slaking the dough, calendering, cutting into noodle, and finally drying to prepare the fish noodle. With the perfect combination of different local flavors of fish flesh and the sweet potato powder, a new delicious taste can be formed. In addition, with the addition of auxiliary materials of mashed garlic, lotus root starch and the like, the fish noodle has nutritious values and has a good effect of making the body of people healthy.

The invention discloses a powdered compound seasoning with fish flavor, which comprises the following raw materials in part by weight: 20 to 40 parts of monosodium glutamate, 25 to 45 parts of salt, 1 to 10 parts of sugar, 1 to 8 parts of dextrin, 8 to 15 parts of starch, 2 to 3 parts of pure fish meal, 0.2 to 1 part of shallot granules, 0.2 to 1 part of carrot granules, 0.2 to 1 part of onion granules and 3 to 5 parts of vegetable oil. The powdered compound seasoning with the fish flavor is delicious and has spleen strengthening, appetite stimulating, health-care and nourishing functions.

The invention discloses a processing process of crispy sugared lotus root pieces and belongs to the field of food processing. The processing process is characterized in that a processing technological process of selecting lotus roots, washing, slicing, rinsing, boiling with water, drying, frying with oil, coating sugar, and cooling and packaging. The processing process has the beneficial effects that the product has golden yellow color and luster, crispy taste and proper sweet degree, and has specific crispy flavor of the lotus roots; the product has a high nutritive value and is enriched with a plurality of types of nutrient substances including proteins, vitamins and the like, so that the metabolism of human bodies is facilitated, and the immunity of the human bodies is enhanced; the product has the effects of nourishing and cultivating nature, replenishing blood and nourishing heart, tonifying spleen and promoting appetite, resisting ageing and helping to produce saliva and slake thirst, and is a green food which integrates good taste and nutrition.

The invention discloses a preparation method of a health aralia elata seem preserved fruit and belongs to the field of food processing. The health aralia elata seem preserved fruit is characterized by taking newly picked aralia elata seem as a main material assisted by codonopsis pilosula, astragalus membranaceus roots, coptis chinensis, honeysuckles, liquorice and citron skin, and being prepared by the following multiple steps: treating the raw materials; steaming; protecting color and hardening; decocting Chinese herbal medicines; distilling and extracting; absorbing an extracting solution; naturally airing; boiling with sugar; processing with honey; drying; and shaping and packaging. The health aralia elata seem preserved fruit disclosed by the invention has the beneficial effects that by taking green and healthy aralia elata seem which is abundant in nutrient as the raw material, the health aralia elata seem preserved fruit is prepared by the following steps: steaming; distilling and extracting; absorbing the extraction liquid; processing with low sugar in vacuum; drying by hot wind; shaping; and packaging; the health aralia elata seem preserved fruit is crispy in taste and high in nutritional value, further has the functions of tonifying spleen and promoting appetite, replenishing qi and soothing the nerve, strengthening essence and moisturizing kidney and the like, and is a green, healthy, low-sugar and low-fat nourishing and life-preserving food.