53results about How to "Keep beneficial ingredients" patented technology

The invention discloses a processing method of rosa-roxburghii leaf tea and belongs to the technical field of tea processing. The processing method comprises the following steps: firstly picking fresh rosa-roxburghii leaves, withering the leaves, feeding into a fixation machine for fixation, then rolling the rosa-roxburghii leaves after fixatioin, then carrying out secondary fixation, then carrying out rolling, and finally shaping and drying to obtain the rosa-roxburghii leaf tea. The processing method disclosed by the invention has the advantages that the rosa-roxburghii leaf tea is processed by utilizing the rosa-roxburghii leaves on branches trimmed from a rosa-roxburghii tree, and wastes are changed into valuables, so that the processing cost of the rosa-roxburghii leaf tea is low; and after the processing method is adopted for treating the rosa-roxburghii leaves, the beneficial components in the rosa-roxburghii leaves are effectively retained, and the mouth feel is improved; and the processed rosa-roxburghii leaves are mellow in taste, are tasty and refreshing, are compact, round-straight and neat and have large appreciating and artistic values.

The invention relates to the field of beverage, in particular to a beverage, which contains the following components in percentage by weight: 30% to 60% grape juice, 4% to 20% schisandra juice and 0.4% to 15% honey, wherein the pH value is 2.0 to 4.0, the sugar degree is 11 to 16 degrees, soluble solid state material is greater than or equal to 9%, and the total acid is less than or equal to 20g / L. The invention further provides a preparation method of the beverage. The beverage combines the flavours of grapes and schisandra chinensis fruit without any additives, has bright colour, glittering and translucent appearance and solid taste, and is capable of enhancing immune, regulating endocrine and preventing cardiovascular and cerebrovascular diseases after drinking a long-term.

The invention belongs to the technical field of dried fruit processing and relates to a processing method of red dates, wherein the red dates in the method are naturally dried or dried red dates with water contents of 18-23%, and the processing method comprises the following specific steps: (1) a cleaning step; (2) a polysaccharide converting, softening and processing step; (3) a cooling and conditioning step; and 4) a grading, sterilizing and packaging step, wherein the polysaccharide converting, softening and processing step is as follows: performing the softening treatment on the red datesunder a certain temperature and humidity environment, wherein the treating temperature is 20-70 DEG C, the relative processing humidity is 20-70%, and the treating time is 3.0-7.5 hours, and the stepis performed in stages. The processing method disclosed by the invention can be used for reducing the browning degree in the red date processing so as to maintain the original luster of the red dates; the polysaccharide converting, softening and processing procedure can be sued for reinforcing the polysaccharide conversion effect of the dry and hard red dates during the softening process, and thetypes and proportions of the carbohydrates in the red dates are changed so as to improve the product quality; and the non-soaking type rehydration softening technique is used for effectively preventing the nutrient loss and prolonging the storage periods of the red dates.

The invention relates to food, in particular to a production technology of rose paste. The production technology comprises the steps that rose raw materials are prepared, and the rose paste is made with the prepared rose raw materials. Rose raw material preparing comprises the steps that first, rose petals are obtained; second, impurities are removed; third, the rose petals are placed in a food plastic bag; fourth, a gap is pressed, vacuumizing sealing is carried out; fifth, the center temperature of materials in the food plastic bag is lowered to the temperature not higher than -18 DEG C, then the materials are stored, and the rose raw materials are prepared. According to the production technology, the rose raw materials are prepared in a vacuum freezing mode, and the phenomena that in the prior art, when the rose raw materials are prepared, the color, the fragrance and the like of roses are badly damaged are reduced. The prepared rose raw materials are high in anthocyanin activity and high in nutritive value. Tests show that roses subjected to freezing processing can be stored for more than 12 months, and during the period, rose paste production can be carried out according to marketing and producing plans.

The invention discloses a fermented rose liquor making process. Rose flowers are sorted, subjected to peduncle removal and washed to obtain flower pulp; the acidity is adjusted, primary sterilization is carried out, the sugar degree is adjusted, enzymolysis and dipping are carried out, and yeast nutrients are added; primary fermentation, ageing, purifying, ultrafiltration and sterilization are carried out to obtain the finished product. In this way, fermentation fragrance and ageing fragrance are increased while the fragrance of raw materials is reserved, beneficial ingredients are reserved, and the alcoholic strength is easy to control.

The invention discloses a ginseng cream and a preparation process thereof. The ginseng cream is composed of, by weight part, 3-7 parts of ginseng, 10-20 parts of rhizome of manyflower, 12-17 parts ofmulberry fruit, 13-18 parts of fruit of barbary wolfberry and 20-45 parts of honey. The ginseng cream achieves the effects of consolidating the constitution, reinvigorating energy, tonifying qi, nourishing yin, tonifying spleen, moistening lungs and nourishing kidney. The preparation process of the ginseng cream mainly comprises that the ginseng and the rhizome of manyflower are decocted separately, mixed and then concentrated, the mulberry fruit is juiced and solid-liquid-separated, separated solid is mixed with the rhizome of manyflower and the fruit of barbary wolfberry and then decocted, and separated mulberry fruit juice is added into the decocting and concentrating process of the mixed ginseng and rhizome of manyflower. The preparation process of the ginseng cream solves the technical problem of great losses of beneficial constituents of raw materials of existing ginseng creams due to repeated decoction.

The invention relates to the field of health care food, and particularly provides ginger tea and a preparation method thereof. The ginger tea is prepared from the following raw materials in parts by weight: 5 to 35 parts of ginger, 100 to 260 parts of nuts, 10 to 50 parts of red dates and 50 to 250 parts of brown sugar. According to the ginger tea provided by the invention, the ginger, the nuts, the red dates and the brown sugar are reasonably matched; the synergistic effect can be sufficiently achieved; protein, various vitamins, sugar, grease, mineral substance elements, cellulose and various kinds of trace elements can be provided for the human body; the comprehensive health care effects of replenishing blood, tonifying the kidney, strengthening the brain, warming the stomach, eliminating cold and clearing dampness are achieved; meanwhile, the fatigue can be eliminated; the human body immunity is improved.

The invention provides a production method for high-emulsibility soybean albumen powder, and relates to the technical field of albumen powder processing. The production method for the high-emulsibility soybean albumen powder mainly comprises the steps of soaking, grinding, digestion, oscillation, acid precipitation, homogenizing, enzymolysis, glycosylation, sterilizing, spray drying and the like.The soybean emulsibility, dispersity and solubility of soybean protein are improved, the soybean albumen powder can be more efficiently absorbed by the human body, the high stability is achieved, theapplication range of the albumen powder is enlarged, and economic benefits are improved.

The invention discloses a method for rapidly and continuously carbonizing agricultural straws. The method comprises the following steps of cutting straws up, putting into a carbonization furnace, dehumidifying the straws at the top of the carbonization furnace, then feeding into a pyrolysis pool, pyrolyzing and carbonizing at 300-400 DEG C, and then smouldering carbon, cooling and discharging the carbon after pyrolysis and carbonization are finished. According to the method, before pyrolysis, the straws are dehumidified through heat generated by a pyrolyzing furnace, so that energy consumption is saved, and the equipment for dehumidification is not required, furthermore, dehumidification and pyrolysis can be finished in continuous steps, the step of dehumidifying the straws and then transferring into the pyrolyzing furnace for pyrolysis is eliminated, both steps and energy source are saved; after carbonization of every ton of straw raw material (by dry weight), 300kg-360kg of carbide, 200kg-260kg of vinegar, 8kg-30kg of tar and 600-750m<3> of combustible gas can be obtained.

The invention relates to the technical field of food and processing of the food and provides an American ginseng noodle and a preparation method thereof. The American ginseng noodle contains flour, American ginseng powder and edible salt, wherein the weight ratio of flour to American ginseng powder to edible salt is 1:(0.025-0.030):0.008, and Chinese dates and medlar are also contained in the American ginseng noodle. The preparation method comprises the following steps: crushing the American ginseng powder into fine American ginseng powder; dissolving the edible salt in water and preparing into a saline solution; soaking the Chinese dates and medlar in water; after boiling, preparing into a decoction; stirring and mixing the fine American ginseng powder and the flour with the decoction of the Chinese dates and medlar and the saline solution, and blending into dough; shaping and packaging; sterilizing and disinfecting; and preparing into common dry noodles for cooking and instant noodles as fast food. The American ginseng noodle provided by the invention is rich in nutritional ingredients, has a nutritional health-care function and tastes good; the production process is simple; the American ginseng noodle is easily manufactured; the production cost is low; the beneficial component in the American ginseng is maintained; and the damage and loss of effective component are reduced.

The invention provides a beverage which takes the fruits of araliaceae plants as main raw materials. The beverage tastes good, is convenient to drink, maintains the beneficial ingredients in the fruits of the araliaceae plants, and has effects of improving immunity of the organism, maintaining cardio-cerebral blood vessels and regulating nervous system.

The present invention discloses radix puerariae nutritional powder and a preparation method thereof, and belongs to the technical field of food. The radix puerariae nutritional powder is prepared from the following raw materials in parts by weight: 1,000-2,000 parts of radix puerariae starch, 200-300 parts of Chinese yams, 200-300 parts of rhizoma polygonati, 200-300 parts of red dates, 200-300 parts of lotus seeds, 200-300 parts of semen euryales, 200-300 parts of longan pulps, 200-300 parts of poria cocos, 200-300 parts of raspberries and 1,000-2,000 parts of honey. The radix puerariae nutritional powder is prepared by using the radix puerariae powder as main body, and combining various medicinal and edible homogenously Chinese herb medicines of the Chinese yams, rhizoma polygonati, red dates, lotus seeds, semen euryales, longan pulps, poria cocos, raspberries, etc., so that the radix puerariae nutritional powder has efficacies of nourishing yin for moistening dryness, moistening lungs and tonifying stomach, lowering sugar and lipids, dispelling alcohol, lowering cholesterol, clearing heat and relieving toxins, and causing diuresis and relaxing bowels, and at the same time is free of antibacterial agents, preservatives and other chemical additives, natural and environmentally protective, and free of any toxic or side effects.

The invention discloses a method for squeezing non-transgenic soybeans to extract bean kernel oil, and belongs to the field of soybean oil processing. The problems that an existing method for squeezing soybean oil is low in oil outlet rate, poor in oil quality and complex in deodorization process, the product is bad in taste (not delicious in taste), and beneficial ingredients in soybean oil can not be completely kept are solved. The method includes the steps of firstly, selecting non-transgenic soybeans with water content of 13-14% by mass, screening the soybeans after selecting, stir-frying the soybeans through open fire, putting the soybeans in a sealed container to be cooled to the temperature of 80 DEG C after the temperature reaches 90-95 DEG C, smashing the soybeans into halves, conducting processing twice through a winnowing and kneading machine, and obtaining soybean kernels at a temperature of 65-70 DEG C; secondly, squeezing the soybeans at a time to obtain crude oil; thirdly, conducting primary filtering, heating the crude oil to 80-85 DEG C, and adding 3-4 jin of water to each hundred jin of crude oil to be mixed and stirred for 30 min at a constant speed, wherein water and crude oil are the same in temperature; fourthly, conducting filtering and depositing after centrifuging, and obtaining soybean kernel oil. The method is used for processing soybean oil.

The invention discloses a root of kudzu vine solid drink and a preparing method thereof, and belongs to the technical field of food. The root of kudzu vine solid drink is prepared from, by weight, 600-750 parts of pueraria starch, 200-300 parts of lotus seeds, 200-300 parts of poria cocos, 200-300 parts of brown rice and 400-550 parts of white granulated sugar. With the root of kudzu vine powder as the main material of the root of kudzu vine solid drink, various traditional Chinese medicines which have homology with food such as the lotus seeds, the poria cocos and the like are added, thus the root of kudzu vine solid drink has the functions of nourishing Yin and moistening dryness, nourishing and promoting the secretion of saliva or body fluid, moistening lung and nourishing the stomach, dispelling the effects of alcohol, degrading cholesterol, loosening the central and descending qi, tonifying spleen and qi, clearing away heat and toxic materials, producing saliva and slaking thirst, inducing diuresis and relaxing the bowels. Meanwhile, the root of kudzu vine solid drink does not contain chemical addition agents such as antibacterial agent and antiseptic and the like, and is natural and environment-friendly and has no any toxic and side effects.

The invention discloses rose vinegar which is prepared by the following steps: 1, taking rose pedals, cleaning, airing and crushing to 40-80 meshes; 2, adding sugar water and saccharomycetes into crushed roses to mix, fermenting for 1-3 days in a sealed container at a temperature of 25-30 DEG C, opening, sealing, adding acetic acid bacteria, and standing and fermenting for 5-7 days at a temperature of 28-35 DEG C; 3, filtering a product in the step 2 and inactivating a filtrate for 8-15 minutes at a temperature of 60-65 DEG C; 4, putting the filtrate treated in the step 3 into a sterile room and standing for 5-20 days at a temperature of 25-30 DEG C; 5, adding purified water of 70-75 DEG C into the filtrate stood in the step 4 and uniformly mix to obtain. The rose vinegar disclosed by the invention has the benefits that a preparation method is simple; alcohol is oxidized into acetic acid through natural fermentation; the rose vinegar is natural and mellow in taste, has the efficacies of beautifying, nourishing skin, resisting virus, regulating Qi, relieving pain, regulating physiological functions and the like and is an excellent daily drink.

The invention discloses persimmon vinegar. A production method of the persimmon vinegar includes the steps of firstly, cleaning persimmons, removing stalks and pits, and crushing to 40-80 meshes; secondly, mixing the crushed persimmons with sugar water and yeast, fermenting in a sealed container at 25-30 DEG C for 2-4 days, opening the container, adding acetic bacteria, and fermenting in a standing manner at 28-35 DEG C for 5-7 days; thirdly, filtering the product obtained in the second step, and deactivating filtrate under 60-65 DEG C for 8-15 minutes; fourthly, placing the treated filtrate obtained in the third step in a sterile chamber, and standing at 25-30 DEG C for 5-20 days; fifthly, adding purified water of 70-75 DEG C into the filtrate obtained after the fourth step, and evenly mixing to obtain the persimmon vinegar. The persimmon vinegar has the advantages that the persimmon vinegar is simple in production method, alcohol is oxidized into acetic acid through natural fermentation, and the persimmon vinegar which is an extremely good daily beverage is natural and mellow in taste and has effects such as resisting aging, whitening and nourishing the face, lowering blood sugar, lowering high blood pressure and maintaining pH balance in human bodies.

The invention discloses grape vinegar. A production method of the grape vinegar includes the steps of firstly, cleaning grapes, removing stems, and crushing to 40-80 meshes; secondly, mixing the crushed grapes with sugar water and yeast, fermenting in a sealed container at 25-30 DEG C for 1-3 days, opening the container, adding acetic acid bacteria, and fermenting at 28-35 DEG C in a standing manner for 5-7 days; thirdly, filtering the product obtained in the second step, inactivating the filtrate under 65-65 DEG C for 8-15 minutes; fourthly, placing the filtrate obtained after the third step in a sterile room, and standing at 25-30 DEG C for 5-20 days; fifthly, adding purified water of 70-75 DEG C into the filtrate obtained after the fourth step, and well mixing to obtain the grape vinegar. The production method is simple, and alcohol is oxidized into acetic acid through natural fermentation. The grape vinegar produced by the method is natural and mellow in taste, has effects of tonifying the stomach and promoting digestion, softening blood vessels, resisting fatigue and aging, nourishing the face and resisting allergy, and is an excellent daily beverage.

The invention relates to edible blending oil and a preparation method thereof. The edible blending oil is prepared from safflower seed oil, silybum marianum seed oil, sea buckthron oil and DHA algal oil; the preparation method comprises the steps that supercritical carbon dioxide and absolute ethyl alcohol are adopted as an extraction agent, the safflower seed oil, the silybum marianum seed oil, the sea buckthron oil and the DHA algal oil are extracted under certain pressure and temperature and mixed according to a certain weight rate, deacidification, decoloration, deodorization and blending are conducted, and the edible blending oil is obtained. The edible blending oil obtained through the method is rich in multiple nutritional ingredients such as linoleic acid, silymarin, flavone, DHA and vitamin A, reasonable in nutrition structure and beneficial for absorption by a human body, the whole production process is conducted at a low temperature, the oil nutrients cannot be destroyed, the oil extraction rate is increased by about 27% compared with a conventional method, the oil quality is good, large-scale production can be formed, few fixed assets are invested at a time, environmental friendliness and energy conservation are achieved, the beneficial ingredients in oil can be retained to the maximum extent, and the edible blending oil is safe, healthy, nutritious and suitable for people of all ages.

The invention relates to the technical field of extraction of essential oil, in particular to an extraction and preparation method of rose essential oil. The extraction and preparation method comprises the following steps: S1, cleaning for impurity removal; S2, drying in the shade: flatly spreading cleaned rose on a flat plate, and drying in the shade in an indoor environment; S3, crushing: crushing the rose obtained in the previous step by using a crushing machine; S4, distilling: adding the rose crushed in the previous step into a distilling pot, adding deionized water, and then distilling to obtain an oil-water mixture; S5, separating: separating oil from water, extracting an oil layer to obtain a crude extract containing a small amount of water; and S6, purifying: dewatering, and thenfiltering to obtain the rose essential oil. By the extraction and preparation method, convenient extraction of the rose essential oil can be achieved, an extraction process is easy to implement, the extracted rose essential oil has high purity and does not contain a harmful substance, and beneficial components of the rose essential oil can be greatly retained; the extraction and preparation methodis suitable for large-scale production.

The invention discloses a method for producing a blueberry jam by using a blueberry fermentation by-product. The method comprises the following steps: uniformly mixing the fermentation by-product obtained in a blueberry fermentation wine-making process, water, sugar, a thickener, and citric acid or a citrate, and concentrating to obtain the blueberry jam. The thickener consists of xanthan gum, sodium alginate, pectin and beta-cyclodextrin. By fully using the blueberry fermentation by-product, the method for producing blueberry jam by using the blueberry fermentation by-product is developed. The method is simple, low in cost, none in pollution and easy to popularize. The prepared blueberry jam has the bluish violet color of the blueberry fruit in sense, a moderate sour-sweet taste, pure fruity flavor of the blueberry, and no fermentation residual odour; and not only the original taste and flavor of the blueberry are reserved, but also the beneficial components in the blueberry are furthest reserved.

The invention relates to a processing method of black tea with leaves. The method includes following steps: picking fresh gingko leaves, tender willow leaves and fresh tea leaves with a weight ratio of the fresh gingko leaves, the tender willow leaves and the fresh tea leaves being 0.5:0.5-1:0.5-1; removing petioles from the fresh gingko leaves and the tender willow leaves; cutting the fresh gingko leaves and the tender willow leaves into bars with a width being about two fingers and a length being 0.5-2.5 cm; enabling the fresh tea leaves to has two leaves on one bud; spreading out the fresh gingko leaves, the tender willow leaves and the fresh tea leaves for 8-14 hours; withering the fresh gingko leaves, the tender willow leaves and the fresh tea leaves until the fresh gingko leaves, the tender willow leaves and the fresh tea leaves are fully soft with a moisture content being 65-75%; uniformly mixing the withered fresh gingko leaves, tender willow leaves and fresh tea leaves; performing a rolling process; performing a fermenting process in stacks; and performing a drying process. The black tea has obvious fresh flavors of the gingko leaves and the willow leave, is uniform in the bar shape, is black and glossy, is good in appearance, is rich in nutrition, and has effects of clearing and dispersing, promoting urination, eliminating inflammation and removing toxin.

The invention discloses a radix puerariae and red date electuary and a preparation method thereof and belongs to the technical field of food. The radix puerariae and red date electuary comprises the following raw materials in parts by weight: 600-660 parts of radix puerariae starch, 200-300 parts of Chinese yam, 200-300 parts of polygonatum rhizome, 200-300 parts of red date, 200-300 parts of lotus seed and 350-400 parts of glucose. According to the technical scheme of the invention, radix puerariae powders are adopted as the main material of the electuary. Meanwhile, Chinese yam, polygonatum rhizome, red date, lotus seed and other Chinese herbal medicines, which are served as both food and medicine, are adopted as the auxiliary materials of the electuary. Therefore, the electuary has the advantages of nourishing the Yin, moistening the dryness, descending the Qi nourishing a human body, regenerating the body fluid, embellishing a lung, nourishing a stomach, dispelling the effects of alcohol, relieving the cholesterol, nourishing the Zhong, descending the Qi, invigorating the spleen and the Qi, clearing away the heat, detoxifying, promoting the production of the body fluid to relieve the thirst, inducing the diuresis and relaxing the bowel. At the same time, the electuary does not contain any anti-microbial agent, preservative or other chemical additives. Therefore, the electuary is natural, environmentally friendly and free of any toxic and side effect.

The invention discloses apple vinegar, which is prepared by the following steps: 1, washing and coring an apple with peel and flesh reserved, and crushing the apple into 80 to 100 meshes; 2, adding water mixed with rock candies and yeasts into the crushed apple for mixing, performing fermentation for 2 to 4 days at 25 to 30 DEG C in a sealed container, unsealing the sealed container, adding acetic acid bacteria, and performing standing fermentation for 5 to 7 days at 28 to 35 DEG C; 3, filtering a product obtained in step 2, and inactivating filtrate for 8 to 15min at 60 to 65 DEG C; 4, standing the filtrate treated in step 3 for 5 to 20 days at 25 to 30 DEG C in a sterile room; 5, adding 70 to 75 DEG C purified water into the filtrate subjected to standing in step 4 for uniform mixing. A preparation method is simple; alcohol is oxidized into acetic acid by natural fermentation, so that the apple vinegar tastes natural and mellow, has the effects of protecting skin, alleviating a hangover, strengthening the physique, regulating the stomach and the intestines, promoting metabolism, resisting fatigue and supplementing vitamins, and is great daily beverage.

The invention relates to a fermented green plum vinegar and a preparation process thereof and belongs to a table vinegar and a brewing method thereof. The method comprises the following steps: mixing soybean milk subjected to enzymolysis with green plum juice; separating juice from residue after squeezing the green plum into juice; performing wine fermentation and then mixing for fermenting vinegar. The invention has the beneficial effects that the beneficial ingredients and fresh fruity flavor of the green plum juice can be completely maintained in the green plum vinegar product, the bean amino acid component is added and the flavor of the fermented green plum vinegar is more full and elegant.

The invention discloses a method of using liquorice root for cigarette generation after liquorice root primary processing. The method includes the steps that 100 parts of liquorice root pieces are taken, 400 parts of 70% ethyl alcohol are added to carry out extraction once at the temperature of 90 DEG C, then solid and liquid are separated, the solid obtained after solid-liquid separation namely the liquorice root pieces obtained after primary extraction is aired until the water content is 40+ / -3%, the liquorice root pieces are tableted through a tablet press, liquorice root tablets are collected, baked until the water content is 20+ / -3% and cut into shreds through a tobacco cutter, a 30-mesh screen is used for removing particles and powdery matter, and the shreds are bake until the water content is 12+ / -3% to obtain the needed shred product finally. The shred product is mixed uniformly with a tobacco shred set and accounts for 5%-1%the mass of the tobacco shred set, and the usage amount is determined according to the smoking quality needing to meet. The product is high in shred yield and has remarkable effects of reducing cigarette harm, making smoke mellow and full and improving smoke taste. The production method is simple and remarkable in effect and has good application and popularization prospects.

The invention discloses ecological and health-preserving noodles which are prepared from the following raw materials in parts by weight: 150-160 parts of Guangdong cabbages, 1-3 parts of mint leaves, 0.2-0.3 parts of folium artemisiae argyi powder, 2-3 parts of alternanthera philoxeroides leaves, 500 parts of flour and 1.5-2 parts of salt. The invention further discloses a method for preparing the ecological and health-preserving noodles. The method comprises the following steps: a, taking fresh folium artemisiae argyi at the Dragon Boat Festival, cleaning the folium artemisiae argyi, drying the folium artemisiae argyi in the sun and grinding the folium artemisiae argyi into powder; b, cleaning 150-160 parts of the Guangdong cabbages, 1-3 parts of the mint leaves and 2-3 parts of the alternanthera philoxeroides leaves, juicing and mixing; c, adding 0.2-0.3 parts of the folium artemisiae argyi powder and 1.5-2 parts of the salt into mixed juice obtained in the step b, mixing uniformly and filtering; d, adding 500 parts of the flour into mixed juice obtained in the step c, stirring uniformly and pressing the flour into dough; e, rolling and cutting the dough prepared in the step d by using a noodle press; f, feeding cut noodles into a drying chamber for natural air-drying.

The invention discloses a biological processing method of traditional Chinese medicine decoction pieces. The method includes the following steps: step 1) purified preparation for purity requirements in Pharmacopoeia; step 2) rhodococcus culture; step 3) biological processing: slicing medicinal materials, putting the sliced materials into the obtained rhodococcus solution, putting agar powder intothe obtained rhodococcus solution, performing thorough mixing so as to make the concentration of the agar powder at 12-15 g / L, and burying the sliced medicinal materials for 18-25 hours at an ambienttemperature of 27-38 DEG C; and step 4) drying. According to the biological processing method of the traditional Chinese medicine decoction pieces, a low-temperature biological processing technology is adopted so that beneficial ingredients which are contained in the traditional Chinese medicine can be reserved effectively; and in addition, since AFBI can be degraded efficiently by rhodococcus, the toxicity of the traditional Chinese medicine can be reduced significantly.

The invention discloses an extraction method for increasing the content of cannabidiol in China-hemp essential oil, and belongs to the technical field of essential oil preparation. The invention aims to solve the problem of low CBD content in China-hemp essential oil in the existing extraction method of China-hemp essential oil. The method comprises the steps of 1, pretreating; 2, smashing; 3, preparing a distillate; and 4, separating. The method is used for increasing the content of cannabidiol in the China-hemp essential oil.

The invention discloses a preparation method for reducing the spicy taste of sauced ginger. Existing sauced ginger is prepared by carrying out desalting after salting fresh vegetables and then carrying out soaking by using sweet soybean paste, soybean paste, chilli sauce or soybean sauce and has the characteristics of being unique in flavor, moderate in sweet and salty taste, crispy, tender, fragrant, rich in sauce flavor, beneficial to digestion, capable of adjusting the gastrointestinal functions and popular with consumers all the year round, but the sauced ginger also has the defects that the spicy taste is strong, and the nutrition loss is serious. The preparation method for reducing the spicy taste of the sauced ginger aims to overcome the defects. The preparation method for reducingthe spicy taste of the sauced ginger comprises the following steps of cutting fresh ginger and carrots into slices, adding table salt, horseradish, white granulated sugar, yellow rice wine, mature vinegar, peanut oil, red peppers, oyster sauce, thyme, tsaoko cardamon powder, flos caryophylli and water, and carrying out cooking, cooling and sealed pickling so as to obtain the sauced ginger. The sauced ginger prepared through the preparation method for reducing the spicy taste of the sauced ginger has the advantages that the beneficial components of the fresh ginger are reserved, the spicy tasteof the fresh ginger can be covered, the shelf life is long, eating is convenient, little nutrition loss is caused, and in addition, the sauced ginger is crisp, tasty, delicious and good in taste.

The invention relates to the field of foods and processing technologies thereof, and especially discloses seafood noodles and a preparation method thereof. The seafood noodles are prepared from the following raw materials: flour, kelp, squids, Chinese date fruits, Chinese wolfberry fruits, and edible salt. The seafood noodles disclosed by the invention are rich in nutrients, and have nourishing and health-caring effects; moreover, the seafood noodles are good in taste, simple in production technology, easy to produce, low in production cost, as well as capable of preserving beneficial components in the kelp and reducing damages and losses of the active ingredients.