58results about How to "Make up for nutritional deficiencies" patented technology

The invention provides blend oil. The blend oil comprises docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), eicosapentaenoic (ARA), and docosapentaenoic acid (DPA), wherein weight ratio of the ARA to the DHA equals to 1-3:1, preference ratio is 1.2-2.4:1, more preferable ratio is 1.2-1.6:1, and optimization ratio is 1.5:1. The blend oil and a preparation method of the blend oil are healthy and balanced in the DHA, the EPA, the DPA, and the ARA.

The invention relates to a preparation method of a spirulina soft sweet, belonging to the technical field of food processing. The spirulina soft sweet comprises the following components based on parts by weight: 100 parts of saccharides, 0.06-10.0 parts of spirulina powder, 1.8-20.0 parts of gel, 0.1-1.2 parts of citric acid, 0.0001-0.5 parts of menthol crystal and 0.0001-5 parts of ginger oil. The preparation method comprises the steps of: preparing the spirulina powder into thin paste with water; dissolving the gel; evenly mixing the saccharides except the glucose syrup and dissolving by adding water; injecting the gel solution into dissolved saccharides solution, sugaring off in a heating way (injecting the glucose syrup after the saccharides solution is boiled for 5-10 minutes if the prescription has the glucose syrup), and stopping heating until that the concentration of the saccharides solution reaches 75-87; adding the citric acid, the spirulina solution, the menthol crystal and the ginger oil when the temperature of the saccharides solution is cooled to be 75-79.9 DEG C or 90.1-110 DEG C, evenly mixing, pouring into a model, and statistically putting, so that the soft sweet is solidified; and pouring from the model after the soft sweet is solidified, and transporting into a drying room to be dried until that the soft sweet is not sticky. The spirulina soft sweet prepared by the method has pleasant color and luster, suitable sour and sweet, and a bit glutinous texture, and doest not stick teeth. The added spirulina has abundant protein, vitamin and various mineral elements during processing, thereby making up for the deficiency that the existing soft sweet is testable but undernourished, and being a healthy sweetmeat for all persons.

The invention discloses a rapid fruit tree wound healing protective agent. The rapid fruit tree wound healing protective agent is prepared from the following raw materials in parts by weight: 25-35 parts of vinyl acetate-ethylene copolymerization emulsion, 3-5 parts of hydroxypropylcellulose, 2-4 parts of sodium benzoate, 0.8-1.2 parts of fatty alcohol polyoxyethylene ether, 7-9 parts of ethylene glycol, 20-30 parts of a film forming agent, 5-10 parts of a nutritional agent, 0.2-0.4 part of a growth regulator, 3-5 parts of a chemical bactericide, 6-8 parts of a botanical fungicide, 5-9 parts of an insecticide and 10-20 parts of water. The rapid fruit tree wound healing protective agent disclosed by the invention has the advantages of strong capability of resisting to diseases and pests, outstanding effect, high security and rain wash resistance and can effectively protect a wound after being smeared on a tree body wound caused by pruning, sawing and girdling as well as diseases, prevent infection of germs, reduce water evaporation and stimulate fission of tree body cells to form calluses, a new bark is grown rapidly, the wound is promoted to be rapidly healed, and the rapid fruit tree wound healing protective agent has the special effect on protection of scars caused by applet tree canker, canker and gummosis as well as the wound and a sawing bite.

The invention discloses a seaweed dilated food and the processing method, comprising the following steps: (1) preparing raw material according to proportion by weight as follows: microrefined seaweed 10-50%, starch findings 25-65%, water 20-25%, other findings 5-10%, water content of microrefined seaweed is 5-8%, the proportion of microgranular whose size is 60-120 order is 10-90%, and proportion of ultramicrorefined seaweed whoxe size is 1000-3000 order is 10-90%; (2) stirring the prepared raw material evenly and mixing with condiment which comprises sugar, salt and gourment powder; (3) compressing for bulking and cutting according to shape, the temperature for bulking is 120-140 Deg. C and second one is 155-165 Deg. C, and the third is 175-185Deg. C; (4) cooling for 1-5 minutes; (6) drying with microwave; (6) packing product. The product is a healthy food with balance nutritional structure.

The invention relates to a sucrose-free chocolate containing soybean protein and a preparation method thereof. The sucrose-free chocolate comprises the following raw materials in parts by weight: 20-30 parts of cacao powder, 10-40 parts of isomaltulose, 5-20 parts of xylitol, 1-20 parts of cocoa butter substitutes, 1-20 parts of palmin, 5-35 parts of milk powder, 5-20 parts of soybean protein, 0.5-1 part of lecithin, 0-0.3 part of vanillin and 0-0.06 part of sucralose. The preparation method comprises the following steps of: (1) pulverizing the cacao powder, the isomaltulose, the xylitol, the sucralose, the milk powder, the soybean protein and the vanillin into 200-mesh powder, weighing according to quantity, and mixing uniformly for later use; (2) adding molten cocoa butter substitutes, palmin and lecithin into the mixture powder according to quantity, and finely grinding the mixture for 8-16 hours at 50-70 DEG C; and (3) filling into a mold, conventionally preparing into required forms, cooling, forming and packaging. The invention has obvious effect by adding purely natural soybean protein rich in nutrition into the tradition chocolate and substituting the isomaltulose for all sucrose.

The invention discloses functional dried minced chicken and a preparation method thereof. The functional dried minced chicken is characterized in that chicken bones are added into dried chicken slices in the forms of chicken bone nutrient emulsion and superfinely crushed chicken bone meal and accessory materials like oat dietary fiber, fresh egg yolk, anhydrous mycose, composite phosphate and the like are added. The preparation method comprises the following steps: (1) preparation of chicken bone enzymatic hydrolysis liquid; (2) preparation of secondary extraction chicken bone nutrient liquid; (3) preparation of chicken bone emulsion; (4) preparation of superfinely crushed chicken bone meal; and (5) preparation of dried minced chicken. The invention has the following advantages: the functional dried minced chicken has rich and balancing nutrients, fine and smooth meat quality, rich flavor, abundant dietary fiber and certain functionality; no essence, pigment or color fixative is added; minced chicken and chicken bones are used as raw materials for processing of the dried minced chicken, so product cost is substantially reduced and added values of by-products of chicken processing are increased; moreover, the preparation method realizes comprehensive and effective utilization and zero waste of chicken bones.

The invention discloses a processing method of non-additive germinated quinoa and brown rice noodles. The noodles are prepared from 100-110 parts by weight of flour, 15-25 parts by weight of quinoa pulp and 18-30 parts by weight of brown rice pulp. The processing method comprises processing steps as follows: selection of quinoa; selection of brown rice; germination of the quinoa; germination of the brown rice; grinding and smashing; dough kneading and curing; piece pressing and shredding; drying. The processing method aims to solve the problems of undernourishment caused by adoption of wheat meal as a single grain main raw material for preparation of a traditional noodle product, noodle quality reduction caused by mixed addition of outside nutrient substances as well as addition or illegal addition of a food modifier for quality improvement and the like.

The invention discloses an automatic feeding device for aquatic feed, and belongs to the technical field of aquatic feeding. The device comprises a feeding hopper, a hopper cover is arranged on the top of the hopper, a feeding box is connected to the upper portion of the middle of the hopper cover, the bottom of the hopper is connected with a feed collecting box through a motor box, a conveying component is arranged in the hopper, symmetrical feed conveying pipes are obliquely arranged on the two sides of the motor box, feed inlet ends and discharge ends of the feed conveying pipes are connected with the hopper and the feed connecting box, symmetrically arranged support columns are fixedly connected to the lower surface of the feed collecting box, and a floating plate is connected to the lower portions of the support columns. By means of the device, large-scale feed feeding can be achieved, the utilization rate of the feed can be improved, and meanwhile full play of nutrient substancesin the feed can be helped to be promoted, so that the breeding benefit is improved.

The New Year cake producing process includes: 1. crushing dried algae into fine powder; 2. washing, soaking, milling and pressure filtering starch material; 3. mixing fine algae powder in 10-50 wt% and starch material in 50-90 wt% homogeneously; 4. steaming to gelatinize; 5. extruding in a double screw extruder and cutting into cakes; 6. cooling and hardening; 7. vacuum packing cakes and high pressure sterilizing; and packing. The New Year cake features the fine algae powder, and is delicious, convenient in eating, rich in nutrients, less cracked and easy in storing.

The invention relates to a sweet potato toasted thin crisp piece product. According to a sweet potato toasted thin crisp piece, a manual process is changed into a mechanical production process. A new food product is brought to the fast moving consumer goods market, and a nutritive and healthy food is brought to consumers. The sweet potato toasted thin crisp piece contains 85-90% of sweet potatoes; the sweet potato toasted thin crisp piece is crisp in taste, fragrant, sweet and palatable, and attractive in flavor, has multiple health-care effects of cancer prevention, weight reduction, bowel relaxation, toxicant elimination, cholesterol reduction, human body acid-base balance neutralization, life prolonging and the like, and is the nutritive, delicious and health food which is applicable to both the aged and the young.

The invention provides hericium erinaceus stomach nourishing eight-ingredient porridge, which is prepared from the following raw materials in parts by weight: 3 to 5 parts of hericium erinaceus, 35 to 50 parts of milled long-grain glutinous rice, 15 to 25 parts of black kerneled rice, 5 to 6 parts of adsuki beans, 5 to 6 parts of groundnut kernels, 2 to 5 parts of red jujube, 2 to 4 parts of lotus seeds, 18 to 28 parts of rock candy, 6 to 10 parts of dextrin and a proper amount of water. During the manufacturing, the hericium erinaceus is firstly subjected to bitter taste eliminating treatment; cleaning and cutting-up are performed; steaming and boiling are performed by pineapple shells; hard food materials are subjected to microwave treatment; then, soaking and boiling are performed; the red jujube and the groundnut kernels are added; the cooked hericium erinaceus are diced; after the boiling is successful, stirring and can filling are performed; sterilization and warehouse entering are performed. The eight-ingredient porridge processed by the method has the effects of conditioning the body function, nourishing the stomach, strengthening the body, and improving the disease-resistant immunity of the human body; after the frequent eating of the hericium erinaceus stomach nourishing eight-ingredient porridge, people without diseases can achieve the effect of disease resistance ability enhancement; patients can achieve the effects of strengthening the body and treating the diseases; in addition, the processing time is short.

A liquid shortening relates to the field of food raw materials and is mainly prepared from the following raw materials in parts by weight: 30-40 parts of refined soybean oil, 30-35 parts of refined rapeseed oil, 25-32 parts of peanut oil, 0.1-0.5 parts of propylene glycol alginate, 0.1-0.5 parts of polyglycerol fatty acid ester, 0.2-0.7 parts of glyceryl monostearate, 0.1-0.4 parts of xanthophyll, 0.2-0.8 parts of essence, 0.2-0.8 parts of vitamin E and 1-4 parts of natural cream. The liquid shortening not only solves the problem of intake imbalance of two essential fatty acids of human body, but also compensates for nutrition defect of current linoleic acid edible oils. Moreover, the liquid shortening is prepared by mixing various greases, can compensate for the defects of the current liquid shortening, and is more healthfully to eat.

The invention discloses rooting liquid for cuttings of fruit trees and a preparation method of the rooting liquid. The rooting liquid comprises the following raw materials in parts by weight: 4-8 parts of an acetic acid complex, 8-12 parts of fermented liquid of streptomyces globisporus, 10-12 parts of a nutrient, 2-4 parts of boron trioxide, 4-8 parts of ammonium nitrate, 5-7 parts of humic acid,10-15 parts of a tobacco root extract, 4-6 parts of ascharite ore, 6-8 parts of zinc ore, 5-7 parts of Chinese medicinal herb juice, 5-7 parts of beta-glucan, 0.3-0.7 part of bamboo vinegar, 1-3 parts of ethanol and 15-25 parts of water. The rooting liquid provided by the invention can quickly heal wounded tissues, promotes growth of roots and survival of cuttings, can effectively protect woundsand prevent infection of germs, reduces water evaporation, stimulates tree cell division to form callus and rapidly grow new barks, and greatly improves a survival rate of the fruit trees.

The invention discloses a making method of chickpea beancurd jelly. According to the making method, chickpeas and soybeans are collocated in proportion as raw materials, the chestnut flavor of the chickpeas and the fragrance of the soybeans are sufficiently merged, in the pulping process, the proportion of the beans to the water is controlled, in the process of boiling soybean milk, the temperature of the soybean milk is strictly controlled, the condition that the structure of protein in the beans is destroyed due to high temperature is avoided, and the condition that part of nutrient components runs off is avoided; carrot juice, sodium alginate, eggs, lactone, calcium sulphate and starch are mixed as a composite coagulator, and the beancurd jelly made by the composite coagulator basicallyovercomes the defects existing in conventional beancurd jelly; and the fine, smooth and refreshing texture of the beancurd jelly is maintained, and the hardness and the mouth feel of the beancurd jelly are improved, so that the beancurd jelly is good in flavor, the quality of the beancurd jelly is improved, and the chickpea beancurd jelly has medical and edible treatment efficacy.

The invention relates to a preparation method of apple-sweet potato composite crisp chips. The crisp chips are mainly processed from apples, sweet potatoes, white granulated sugar, baking soda, ediblesalt and soy isolate protein. The preparation method comprises the steps of raw material pretreatment, pulping, mixing, reshaping, pre-drying and variable-temperature and differential-pressure puffing and drying. The preparation method overcomes the defects of high oil content and the like of vacuum deep-fried puffed crisp chip products, adopts a reshaping technology, effectively solves the problem of unbalanced nutrition of single raw material fruit and vegetable crisp chips by adding auxiliary materials, and also solves the problems of low puffing degree, low crispness and tooth sticking ofvariable-temperature differential-pressure puffed fruit and vegetable crisp chips; and the produced composite crisp chips have natural color, regular shapes, smooth, thin and crisp surface and uniqueflavor, and can be used as a novel leisure food.

The invention relates to a preparation method of instant cured compound sorghum rice, and belongs to the field of agricultural product processing.The method is achieved through the following steps that sorghum is deep-fried with tea seed soil, whole sorghum powder and superfine whole potato powder are superfinely mixed with rice powder, other food additives are added, the materials are stirred to be uniform and then fermented, double-screw extrusion puffing and drying are performed, and then the instant cured compound sorghum rice is obtained.The instant cured compound sorghum rice prepared through the method can make up the nutritional defects of sorghum, and the prepared compound rice is better in mouthfeel; by appropriately adding the rice powder, the instant cured compound sorghum rice is better in taste and mouthfeel and suitable for being eaten by consumers in the southern and northern; by utilizing a tea seed soil re-frying technology, the bitter taste of the sorghum is eliminated, and meanwhile the nutritional and healthcare value of the compound rice is increased.

The invention relates to a processing method for chicken, in particular to a method for preparing fermented chicken meat floss soft sweets. According to the method, fresh chicken, white granulated sugar, malt syrup, edible gum, fruit and vegetable condensed juice and the like serve as raw materials, chicken meat floss is prepared through the procedures of cleaning, cutting, salting, fermenting, boiling, tearing, stir-frying and the like, and then the chicken meat floss soft sweets are prepared through the procedures of boiling, reverse mold, forming, drying and the like. The chicken is fermented and manufactured into the chicken meat floss, the taste and the tissue characters of the chicken can be improved, the chicken can be softened into floss, and adsorption of a human body to nutrient contents of the chicken can be further improved; the soft sweets have the delicious taste of the chicken, the color of the sweets can be improved through the fruit and vegetable juice, the taste level of the sweets can be enriched, the defects of the chicken in the nutrition aspect are compensated, and products are balanced in product nutrition.

The invention provides a concentrated feed for porkers. The concentrated feed is prepared from, by mass, 200-300 parts of expanded soybeans, 150-250 parts of fish meal, 400-500 parts of germ meal, 2-4 parts of probiotics, 0.5-1.5 parts of grease emulsifier, 0.5-1.5 parts of compound enzyme preparation, 15-20 parts of soybean oil, 25-35 parts of lysine, 4-7 parts of solid methionine, 1-3 parts of threonine, 2-5 parts of sweetener, 5-10 parts of colistin sulfate, 1-3 parts of copper sulfate, 0.5-2 parts of antioxidant and 0.5-1.5 parts of phytase. The concentrated feed is high in protein content, rich in nutrition and good in palatability, is conducive to timely ingestion of the porkers, is high in digestion rate, is beneficial to digestive tract development of the porkers, makes the feed intake of the porkers large and makes up undernutrition of the porkers, the pH value in porker bodies is reduced, and the incidence of diseases is reduced.

The invention discloses a nutritious bodybuilding flavoring agent. The nutritious bodybuilding flavoring agent comprises the following components in parts by weight: 1-8 parts of glutathione, 3-10 parts of sodium pyrophosphate, 2-6 parts of chelating zinc glycinate, 10-30 parts of colla corii asini, 15-25 parts of grape seed extract, 10-30 parts of papaya powder, 10-30 parts of radix puerariae powder, 5-15 parts of fish meal, 10-20 parts of black wood ear powder, 10-30 parts of sheep placenta freeze-dried powder, 8-18 parts of pigskin collagen, 10-30 parts of honey and 10-40 parts of milk. The nutritious bodybuilding flavoring agent is unique in formula and has the advantages of building bodies, enlarging chests, remedying the nutrition lack in daily life, supplementing the basal nutrition required by women, delaying senescence, improving the immunity, detoxifying toxic materials and beautifying face through comprehensively considering the requirements of bodybuilding and chest enlarging.

The invention relates to nutritious common seepweed herb gluten-added fettucine and a preparation method thereof. The nutritious common seepweed herb gluten-added fettucine is prepared from the following raw materials in parts by weight: 5-10 parts of ultra-fine whole common seepweed herb powder, 30-35 parts of ultra-fine peeled whole green wheat grain powder, 25-30 parts of whole potato powder, 5-10 parts of gluten powder, and 50-65 parts of water. The preparation method of the nutritious common seepweed herb gluten-added fettucine comprises the following steps of carrying out blending so asto obtain a uniform mixture, making dough, carrying out leavening, pressing the leavened dough so as to form patterns, carrying out cutting and shaping, carrying out quick-freezing and carrying out hot-air drying so as to obtain the nutritious common seepweed herb gluten-added fettucine. By adding the ultra-fine whole common seepweed herb powder, the prepared nutritious common seepweed herb gluten-added fettucine is nutritious, healthy and improved in quality characteristics; moreover, the common seepweed herb gluten-added fettucine is nutritious, chewy, beautiful in appearance and good in taste.

The invention relates to preparation for a biologically fermented fruit and vegetable nutritional food material. The biologically fermented fruit and vegetable nutritional food material which is rich in nutrition is prepared by mixing fruit and vegetable fermentation liquid obtained by biologically fermenting fruit and vegetable raw materials which are subjected to green authentication or organic authentication with starches, chitosan, sugar cane juice, spirulina powder, milk powder, green alga powder, bromelain and spring water and then carrying out re-fermentation; the biologically fermented fruit and vegetable nutritional food material can not be directly eaten and can be mixed with common food to prepare various types of nutritional food; the defect that the common food is single in nutrition is overcome, and the quality of the common food is improved. The preparation is wide in market prospect on improving the living quality of people, promoting the health of the people, creating ecological civilization construction and pushing green economical development.

The invention discloses a coprinus comatus culture medium subjected to anaerobic fermentation treatment and a culture method. The medium is prepared from the following components in parts by weight of20-40 parts of mushroom bran polluted by infectious microbes, 10-30 parts of sawdust, 10-20 parts of bran, 10-20 parts of mushroom dreg charcoal, 0.2-1 part of baking soda, 1-2 parts of light calciumcarbonate, 2-5 parts of EM strains and 50-70 parts of water. During cultivation, lime is added into the the fermented culture medium to adjust the pH value, ditches are dug in the ground, the strainsare sown at the bottoms of the ditches, then the culture medium is fully paved, and the surface layer is tightly covered with the strains and covered with a mulching film; a layer of earthing material is paved when hyphae fully grow on the surface of the material; and bud pressing is conducted after earthing, and harvesting is conducted about 15 days after squaring. The medium has the advantagesof easy control of fermentation quality, elimination of infectious microbe pollution, long-term preservation, high raw material utilization rate, low planting cost, simple cultivation operation, and easy popularization and utilization.

The invention provides a concentrated feed for piglets. The concentrated feed is prepared from, by mass, 250-300 parts of expanded soybeans, 150-250 parts of fish meal, 450-500 parts of germ meal, 40-60 parts of calcium hydrophosphate, 50-70 parts of fine stone powder, 8-15 parts of choline chloride, 20-30 parts of refined salt, 5-10 parts of aureomycin, 10-20 parts of fatty lactic acid, 2-4 parts of probiotics, 0.5-1.5 parts of a complex enzyme preparation, 25-35 parts of lysine, 4-7 parts of solid methionine, 1-3 parts of threonine, 2-5 parts of a sweetening agent, 0.5-2 parts of an antioxidant, 15-25 parts of Yikang XP-livestock and 0.5-1.5 parts of phytase. The concentrated feed is high in protein content, rich in nutrition, good in palatability and beneficial to early intake of piglets; the digestion rate is high, and development of the digestive tract of piglets is promoted; the intake amount is large, and undernutrition of piglets is avoided; the pH value in the bodies of piglets is reduced, and the incidence of diseases is reduced.

The invention discloses a black and nutritional fermented sauce and a production method thereof. The black and nutritional fermented sauce mainly comprises, by weight, 7-13 parts of black barley, 6-14 parts of black wheat, 8-12 parts of black buckwheat, 2-8 parts of black garlic and 1-7 parts of black onion. The production method includes: preprocessing the raw materials, mixing, steaming with steam under normal temperature, inoculating aspergillus oryzae to make starter, performing staged temperature-control fermentation, grinding sauce, canning, sterilizing, cooling and storing. The black and nutritional fermented sauce has the advantages that the healthcare effects of the black barley, the black wheat, the black buckwheat, the black garlic and the black onion are fully utilized, the fermented sauce convenient to carry is provided for consumers, the fermented sauce is black, bright and glossy, rich in sauce fragrance, delicious and mellow and capable of being eaten directly and used as seasoning, and the defect that single grain is not good in taste and uneven in nutrition is overcome. The production method is safe, reliable and suitable for industrial production.

The invention discloses toast premixed powder containing amaranthus hypochondriacus whole flour and a method for preparing toast by using the same. The toast premixed powder comprises, by mass parts, 80-95 parts of strong flour, 5-20 parts of amaranthus hypochondriacus whole flour, 10-30 parts of soft sugar, 1-5 parts of milk powder, 0.5-3.5 parts of salt, 0.5-2.0 parts of yeast and 0.02-0.2 part of compound enzyme. The toast premixed powder is subject to fermentation and baking three times to prepare toast containing the amaranthus hypochondriacus whole flour. The toast prepared from the toast premixed powder formed by the amaranthus hypochondriacus whole flour and wheat flour makes amino acids complement each other, the toast contains unsaturated fatty acid, the dietary fiber is high, the shortcoming of insufficiency of conventional bread is overcome, and the toast is floppy in taste, and not only is suitable for people of all ages, but also is also suitable for diabetics. The toast premixed powder is special flour for manufacturing the toast and is formed by mixing bread flour and various auxiliary materials. The toast premixed powder has the advantages of convenience and rapidness in use, the fermentation time for the first time and the second time is short, and the preparation time is greatly saved.

The invention belongs to the technical field of food making, and provides tea oil mushroom sauce, which comprises the following components in parts by weight: a first sauce part or a first sauce partand a second sauce part, wherein the first sauce part consists of the following components: tea oil, ginger, garlic, thick broad-bean sauce, mushrooms, soy sauce, white sugar, edible salt, monosodiumglutamate, I + G, mushroom extract essence and fermented soya beans, and the second sauce part consists of the following components: olive oil, chicken paste essence, codonopsis pilosula, hawthorn, earthworms, a pseudo-ginseng extracting solution and a food preservative. The mushroom sauce has the beneficial effects that the special flavor of the tea oil is weakened, and the special flavor of mushrooms is mixed, so that the front and back flavors of the whole sauce body are matched more reasonably, the aftertaste feeling is improved, and audience groups are increased; the raw material matchingand the preparation process enable the sauce body to be richer in nutrition and make up the problem of lack of nutrition of common sauce bodies; the soaking time of the mushrooms is shortened, and the overall preparation time and difficulty of the tea oil mushroom sauce are greatly reduced.

The nutritive drinking water for infant features that into each liter of 120 pure water, are mixed vitamin D 0.003-0.005 mg, vitamin A 0.3-0.4 mg, vitamin B1 0.07-0.08 mg, vitamin B2 0.04-0.06 mg, nicotinic acid 2-4 mg, sodium fluoride 0.6-0.8 mg, active calcium 300-400 mg, lecithin 0.3-0.4 mg, zinc gluconate 4-5 mg, ferric citrate 8-10 mg, potassium iodide 0.007-0.009 mg and glucose 100-250 g. The nutritive drinking water is for infant to drink directly or used for making food.

The invention relates to asparagus rice and a manufacturing method thereof, and belongs to the technical field of food processing. Lyase is used for realizing schizolysis on asparagus cell walls to obtain more nutrition and physiological active substances in the asparagus cells; the rice soaked in the asparagus juice is enabled to absorb the nutrition substances; therefore the washing-free functional rice which has high nutrition value and can provide various trace elements can be obtained.

The present invention relates to maca fragrant and spicy sauce. Every 1,000 g of the maca fragrant and spicy sauce consists of the following components: 200-300 g of maca flour, 100-200 g of maca flour sauce, 50-100 g of chili powder, 100-200 g of herba houttuyniae, 20-50 g of garlics, 20-50 g of fresh gingers, and the balanced being vegetable oil. A preparation method of the maca fragrant and spicy sauce comprises the following steps: firstly, an appropriate amount of the vegetable oil is heated in a pot until smoke comes out, and the garlics, fresh gingers and herba houttuyniae are added to be stir-fried to be fragrant; the maca flour sauce is added to be stir-fried until the maca flour sauce is dark in color and emits fragrance, the chili powder and maca flour are added, the mixture is continuously stir-fried for 10-15 minutes, and fire is turned off; and after the fire is turned off, the mixture is filled, the filled mixture is sealed, and the sealed mixture is sterilized to obtain the finished products. The maca fragrant and spicy sauce organically combines some components of the herba houttuyniae and pungent and spicy ingredients of the chilies, makes up the shortages that the maca and chili cause internal heat and have too much stimulations to digestive tract mucosa, and is free of maca taste and herba houttuyniae smell, good in palatability, not easy to cause internal heat, and a good choice for people who love spicy tastes.