75results about How to "Nutrition" patented technology

The present invention discloses a watermelon juice probiotic fermented beverage and a preparation method thereof. The beverage preparation method uses watermelons as raw materials, scientifically blends prebiotic factors, does not add any essences and coloring matters, mainly uses low-temperature processing technology such as ultrasonic wave cleaning, high-pressure pulsed electric field treatment, biological enzymolysis, vacuum degassing, etc. in the whole process, replaces the existing heat sterilization and enzyme blunting technology, maintains the color and luster, flavor and mouth feel of the natural watermelon juice to a maximum degree, enhances the non-biological stability and biological stability of the watermelon juice, reduces the addition of chemical additives, increases the juice squeezing rate and food safety of the watermelon juice, and has a probiotic live bacteria content of 7 multiplied by 10^11 to 8 multiplied by 10^11 cfu / ml. The watermelon juice probiotic fermented beverage is environmentally friendly, can be processed into probiotic solid beverage and quantitatively packaged beverage which have natural taste, are nutritious and health-care, are convenient to drink, and have longer shelf lives, opens up a new way for watermelon deep processing and industrial development, and can achieve better economic and social benefits.

The invention discloses a preparation method for shaddock peel preserved fruits and prepared preserved fruits. The preparation method orderly comprises the following steps: taking peel of shaddock; cutting the shaddock peel; and cleaning, saccharifying and drying the shaddock peel to prepare the preserved fruits of which the inside and outside of the shaddock peel are dipped with syrup and the water content is 18 to 20 weight percent. A new food with proper mouthfeel is developed, and the utilization rate of the shaddock peel is improved.

The invention relates to the technical field of food processing with agricultural products as raw materials, and particularly discloses a preparation method of a fingered citron fruit juice beverage. Various factors limiting a fingered citron fruit juice beverage preparation procedure are comprehensively considered in the method, and a fruit juice beverage preparation process aiming at fingered citron fruit nutrition composition characteristics is purposefully studied. In the process, comprehensive studies on influence of a color protection technology, a composite enzymatic hydrolysis technology, a debittering technology, a blending technology and an ultra-high pressure sterilization technology on color, luster, flavor, taste and nutrition of the juice beverage are carried out, finally, a set of fingered citron fruit juice beverage preparation method which has the advantages of simple operation steps, mild process conditions, simple equipment and low cost, and is suitable for industrial popularization and large-scale production is obtained. Moreover, through comprehensive optimization of the formulation and the key process, the high-quality fingered citron fruit juice having natural color and luster, strong fragrance, nutrition and health can be prepared.

The invention discloses a production method for brewing mushroom soy sauce. According to the method, 30-35% of mushroom legs (dried mushrooms), 35-45% of soybeans and 25-35% of wheat in a mass proportion are adopted as raw materials for brewing via basic technologies of making yeast via a traditional method and natural fermentation. The method includes the steps of raw material treatment, sterilization, yeast making, fermentation, oil spraying, airing, preparation and blending, sterilization before filling, and the like. The mushroom soy sauce prepared by the method is 1.142g / 100mL in AN (amino acid nitrogen) content and 35.12g / 100mL in soluble salt-free solid content, and reaches special-grade standards; bioactive substance lentinan reaches 0.245g / 100mL, and Fe content is about 22.83mg / 100mL; total content of free amino acid in important flavoring materials is 4.78mg / 100mL and higher than that of ordinary soy sauce by 1.4mg / 100mL, and product yield is up to 86.6%; the mushroom soy sauce is nutritional, health caring and delicious in taste.

The present invention relates to a flavored beef tallow and a preparation method thereof. Firstly water washing, drying, decolorizing, deodorizing, and filtering are carried out to process raw beef tallow into refined beef tallow butter and pepper and then refining, star anise and other spices. Then the refined beef tallow and Chinese prickly ash, star anises and other seasoning materials are subjected to four frying to obtain the flavored beef tallow. The beneficial effects of the prepared flavored beef tallow are as follows: in order to conveniently use the beef tallow and grant the refined beef tallow with an excellent taste, the flavored beef tallow integrates the unique flavors of beef tallow, Chinese prickly ash, fennel, thick broad-bean sauce, etc., and is rich in sauce fragrance, mellow in taste, and long in aftertaste.

The invention provides banana cookies, comprising the following components: 90-115 parts of butter, 65-75 parts of brown sugar, 45-55 parts of eggs, 165-170 parts of banana puree, 130-140 parts of all-purpose flour, 0.5-1.5 parts of sodium carbonate, 10-20 parts of oatmeal, 60-80 parts of walnuts, and a right amount of water. The banana cookies of the invention have the following advantages: 1, the cookies are crude fibre food with low sugar, so the cookies are nutrient and hygienic; 2, the cookies can be stored for a long time and cannot go bad; and 3, the food which is made in cookies manner can be produced on a large-scale, and can be widely circulated, so the nutrients of the banana can be utilized by persons.

The invention discloses a kiwi fruit tremella sanguinea beverage and its preparation method, the kiwi fruit tremella sanguinea beverage comprises the following ingredients by weight part: 30-40 parts of kiwi fruit original juice, 10-20 parts of tremella sanguinea extract, 5-10 parts of white sugar, 5-10 parts of maltose syrup and 50-70 parts of water. The method for preparing the kiwi fruit tremella sanguinea beverage comprises the following steps: (1) raw materials preparation: (a) preparing the kiwi fruit original juice; (b) preparing a tremella sanguinea extract; (2) proportioning, mixing and stirring the burden, by taking purified water as a standard solution, measuring soluble solid with 6-14% of concentration by using an Abbe refractometer to obtain the kiwi fruit tremella sanguineabeverage. The kiwi fruit tremella sanguinea beverage of the invention has the advantage of good mouthfeel, is suitable for popularized eating by people and has the functions of nutrition and health. The preparation method has the merits of simple operation and low ingredients cost, so that nutritious components required by human body in kiwi fruit and tremella sanguinea can be supplemented under the condition of good mouthfeel.

The invention discloses black tartary buckwheat and bitter gourd tea and a preparation method thereof and belongs to the technical field of processing of health-care beverages. The preparation method comprises the following steps: curing black tartary buckwheats to enhance aroma and remove bitterness of the black tartary buckwheat and debitterizing the bitter gourds; drying and smashing the treated black tartary buckwheat and bitter gourds into powder; mixing and stirring with an edible thickener, edible bean flour and drinking water in a proportion; then, carrying out secondary variable temperature extruding granulation; further drying till the water content is 8-9% to obtain the black tartary buckwheat and bitter gourd tea which can be made to drink like tea. According to the invention, by fully utilizing and integrating the nutritional functions of the black tartary buckwheat and bitter gourds which reduce blood fat, blood pressure and blood sugar and clear away heat and by adopting a method of rally granulation after pulverization, a health-care tea product which is faint scent in taste, beneficial to release and absorb nutrition and suitable for long-term drinking is prepared.

The invention provides a manufacturing method of red kojic rice tea. The method includes the steps of selecting, washing and drying high quality rice, millet and tartary buckwheat, mixing and grinding the mixture into material powder, adding the material powder to drinking water, sufficiently stirring the mixture, filling a material plate with the mixture, conducting curing to obtain cured material powder, cooling the cured material powder, adding the cured material to red rice bacteria, sufficiently and evenly conducting stirring to conduct fermentation to obtain red rice fermentation rice flour, drying the red rice fermentation rice flour till the moisture content ranges from 25% to 35%, adding edible thickening agents and maltodextrin, conducting mixing and stirring, sending the mixture into a squeezing granulator to be extruded into strip-shaped tea materials, baking the strip-shaped tea materials till the moisture content ranges from 8% to 10%, conducting cooling, shaping and slitting, and screening out powder. The obtained red kojic rice tea can be brewed and drunk like tea leaves, and the red kojic rice tea has the health care functions of promoting appetite, warming spleens, nourishing stomachs, improving eyesight, resolving toxin with clearing coolness, reducing three highs, beauty and the like, and is health care tea which is clean and mellow in taste, fragrant in smell, red and bright in liquor color, refreshing, capable of nourishing hearts, beneficial to release and adsorption of nutrition and suitable for being drunk in four seasons.

The present invention relates to a queen bee health-care liquor and its preparation method. Its preparation method includes following steps: using 0.2-0.4% of queen bee with age in 3-8 days and queencell and 2-4% of honeycomb and adding water whose addition quantity is 1 / 3 of total weight, bath ratio is 1:10, cooling filtrate, adding white liquor containing 60 per cent alcohol according to the ratio of 1:1 to obtain a preparation liquor; using 0.2-0.4% of queen bee with age in 3-8 days and queen cell and 2-4% of honeycomb, adding water whose addition quantity is 2 / 3 of total weight, according to identical ratio using white liquor to extract filtration residue at twice, placing the obtained extract and the above-mentioned preparation liquor in same container, adding white liquor containing 60 per cent alcohol, blending and filtering so as to obtain the invented finished product with rice nutrients and several health-care function.

The invention discloses a manufacturing method for a black fungus nutrient solid beverage and belongs to the field of food processing. The manufacturing method is characterized in that the processing technological process of preparing of a dried black fungus product, picking and washing, stock solution extracting, centrifugal filtration, vacuum concentration, burdening, heat preservation, spray drying, cooling packaging and finished product forming is adopted. The manufacturing method has the advantages that thalli of the product are brown, granular, easy to brew, and aromatic and sweet in taste and have the fresh flavor of black fungi; the product has rich nutrients, contained plant colloid has high adsorption capacity, and the product can clear the stomach and the intestines, has the effects of tonifying qi, invigorating the circulation of blood, cooling, nourishing the blood and retaining youthful looks, can further prevent thrombus and other diseases, is convenient to drink, nutrient and capable of achieving health care.

The invention discloses a sweet potato powder which is prepared by the following raw materials in parts by weight: 70-80 parts of sweet potatoes, 16-20 parts of pumpkin juice, 10-15 parts of soybean milk, 1-2 parts of sweet potato vines, 2-3 parts of bran fried yam, 2-3 parts of prepared rehmannia root, 1-2 parts of schisandra chinensis, 1-2 parts of mioga ginger, 1-2 parts of endothelium corneum gigeriae galli, 2-3 parts of hawthorns, 3-4 parts of radix paeoniae alba, 1-2 parts of rhizoma alismatis, 2-3 parts of dandelion, 1-2 parts of baked licorice, 6-7 parts of strawberry wine, 4-5 parts of maltitol, 1-2 parts of pseudo-ginseng powder and 3-4 parts of whey powder. The sweet potatoes, the pumpkin juice and the soybean milk are taken as main materials and are processed into the nutrition and health care sweet potato powder which is fragrant, sweet and delicious together with multiple ingredients; the sweet potato powder is fine and smooth in texture, not only reserves the nutrition ingredients such as dietary fiber, carotene, vitamins, protein, polysaccharide, anthocyanin and the like in the sweet potatoes, but also has the functions of moistening lung and tonifying qi, reducing phlegm and removing pus, clearing away heat and toxic materials, invigorating stomach and tonifying spleen and nourishing yin and blood, can be directly brewed with boiling water for drinking, and can be used for making various foods made from potato powder.

The invention belongs to the technical field of foods, and particularly relates to a non-additive mung bean beverage and a preparation method thereof. Oat, mung bean, white granulated sugar and water are used as raw materials and are crushed, emulsified in an emulsifier, homogenized, sterilized, cooled and packaged by filling. The non-additive mung bean beverage has the advantages of long quality guarantee period, easiness in carrying, readiness for drinking, convenience in eating, nourishment, health care and the like.

The invention provides kiwi fruit crude fiber low-sugar biscuits, which comprise the following components: 10 to 20 parts of kiwi fruit pulp powder, 45 to 55 parts of flour, 10 to 20 parts of fructose, 10 to 20 parts of plant palm oil, 0.1 to 0.5 part of bulking agent and 1 to 8 parts of water. The invention has the advantages that: 1, the kiwi fruit crude fiber low-sugar biscuits are a crude fiber low-sugar food, and are nutritious and healthy; 2, the kiwi fruit crude fiber low-sugar biscuits can be stored for a long term and are difficulty deteriorated; and 3, the food in the biscuit form can be produced on a large scale, can be widely circulated, and promotes people to utilize the nutrients of the kiwi fruit.

The invention discloses a making method of formula lump feed for dogs for meat. The method includes: using shop fat of a pig, chopping, steaming, adding washed and pulped silkworm chrysalis, soybean, fresh sweet potatoes, pumpkin, white radish herb, and combining with locust powder, corn starch, bone meal and the like to obtain daily feed after conducting steps of given formula and process of dosing, lump pulling, cooking and drying and the like. The feed is rich in animal and plant protein, fat, crude fiber, pectin, multivitamin and the like, capable of being stored for a long time, convenient to feed, nutrient and health care. The finished product is prepared according to appetite attributes of the dogs for meat, combines various nutrient health care ingredients, has clean aroma of chrysalis, pectin of pumpkins, amylopection of sweet potatoes and rich stem leaf fiber, has a glossy surface, is good in taste, and can promote appetite, increase daily gain and improve disease resistancewhen used as daily feed for the dogs for meat. Dried feed can absorb water and be softened easily when soaked in warm water, elasticity and toughness are good, and feeding is convenient.

The invention relates to a nutritional healthcare teabag for immunity enhancement. The teabag effectively solves tea drinking, and also solves the nutritional healthcare and immunity enhancement problems in order to be benefit for the body health. A technical scheme for solving the above problems is characterized in that teabag is prepared through adopting 1.25-1.75g of American ginseng, 1.25-1.75g of Radix Ophiopogonis, 2.25-2.75g of matrimony vine, 2.25-2.75g of Radix Puerariae, 1.25-1.75g of chrysanthemum and 2.25-2.75g of Salvia miltiorrhiza. A preparation method of the teabag comprises the following steps: crushing the above raw medicines, sieving by a 20 mesh sieve, and packaging to obtain teabags. The teabag has the characteristics of scientific composition, convenient drinking, low cost, easy production making, good mouthfeel, easy drinking, good drinking effects, nutrition and healthcare, has the efficacies of qi tonifying, yin nourishing, liver nourishing, eyesight improving, blood nourishing, blood circulation invigorating, hair growing and body fluid generating, can effectively improve the body immunity and enhance the muscle power to realize health preserving, healthcare and life prolongation, and is an innovative healthcare drink.

The invention discloses a production method of low-sodium low-temperature sauced beef. The production method comprises the following steps: selection and treatment of raw materials, tumbling sousing,precooking, coloring-free marinating, lees treatment and vacuum packaging. Compared with the method in the prior art, the production method provided by the invention has the advantages that the freshbeef is used as a raw material, Chinese herbal medicines are added into the marinating soup, and the technologies of low-sodium sousing, low-temperature cooking, intermittent rolling kneading and thelike are utilized, so that the obtained sauced beef is low in sodium content, unique in flavor, moderate in hardness, excellent in quality and high in yield.

The invention provides nutritious fruity crusty pancake (Guokui) food, relating to the technical field of food. The nutritious fruity Guokui food comprises the following ingredients, by weight: 70 to 90 parts of high-gluten flour, 8 to 12 parts of glutinous rice flour, 0.2 to 1 part of cumin powder, 1 to 2 parts of strawberries, 1 to 2 parts of watermelon, 2 to 4 parts of bananas, 5 to 10 parts of cooked purple sweet potatoes, 0.5 to 1 part of celery seed oil, 0.1 to 0.5 part of peanut sprouts, 0.5 to 1 part of cooking wine, 0.4 to 1 part of fresh corn kernels, 0.1 to 0.5 part of water caltrop pulp, 0.5 to 0.8 part of goose egg yolk and a proper amount of water and yeast. According to the nutritious fruity Guokui food provided by the invention, the conventional recipe is changed, and various kinds of fruit and special cooking wine are added, so that the Guokui food is rich in nutrition, glossy in color, and delicious in taste, thereby being suitable for various kinds of people to eat and having nutritious and health-care effects.

The invention relates to a production method of nutrient seven-color fruit and vegetable steamed stuffed buns, and belongs to the technical field of food processing. The production method comprises the following technological steps of making freeze-dried fruit and vegetable powder; selecting flour raw materials; activating the selected flour materials with dry yeast; adding fruit and vegetable powder; adding other raw materials; kneading the flour, the fruit and vegetable powder and other raw materials so as to obtain dough; performing fermentation for the first time; performing fermentation for the second time; preparing filling materials; wrapping the filling materials, and shaping steamed stuffed buns; performing fermentation; and steaming the steamed stuffed buns after the fermentation. The production method disclosed by the invention has the following advantages that the advantages of conventional fermented cooked wheaten foods are furthest reserved, bran-new product appearances and unique flavor are given to the steamed stuffed buns, and the nutrient value of the steamed stuffed buns is higher; new techniques for modern food processing and product analysis, including a fermentation technique, a freeze drying technique, an ultramicro pulverization technique, a mixed flour milling technique, a flour quality analyzing technique, a texture profile analysis technique and the like, are adopted in the production method disclosed by the invention, so that the technical content of the steamed stuffed bun industry is increased; the steamed stuffed buns are nutrient, health-care, attractive in color, unique in flavor, convenient and ready-to-eat, and have good market prospects.

The invention provides grain energy meal replacement powder which activates self-healing ability, improves immunity and strengthens vitality. The meal replacement powder comprises, by weight, 3-10 parts of tartary buckwheat, 5-12 parts of oat, 5-12 parts of black kerneled rice, 1-10 parts of brown rice, 2-9 parts of millet, 1-5 parts of quinoa, 1-6 parts of rye, 0.5-3 parts of lotus seeds, 0.5-4 parts of Gorgon fruits, 1-12 parts of jobstears seeds, 0.5-6 parts of Chinese yam, 1-8 parts of red phaseolus beans, 0.5-8 parts of brown beans, 1-10 parts of black soybeans, 1-9 parts of black sesame,0.5-5 parts of walnuts, 0.5-5 parts of barbary wolfberry fruits, 0.5-4 parts of black mulberries, 1-6 parts of Chinese yam, 2-8 parts of wheat germ, 0.5-5 parts of flaxseeds, 0.5-5 parts of pumpkin seed kernel, 0.5-5 parts of spina date seeds, 0.5-4 parts of yeast, 0.5-4 parts of red dates, 0.5-5 parts of longan, 0.5-4 parts of lily, 0.5-4 parts of hawthorn fruits, 0.5-4 parts of chia seeds, 0.5-5 parts of Thomson kudzuvine roots and 0.5-4 parts of Indian bread.

The invention discloses canned sea cucumber and a preparation method thereof. The canned sea cucumber is prepared from the following substances in parts by weight: 10 parts of sea cucumbers and 55 parts of auxiliary materials. The preparation method comprises the following steps of (1) selecting adult wild sea cucumbers, and steeping the selected sea cucumbers in water for reconstitution; (2) selecting refined streaky pork from pig belly, and stewing the refined streaky pork from pig belly with soup stock; (3) selecting shii-take mushrooms, and stewing the shii-take mushrooms with soup stock; (4) selecting sliced bamboo shoots, and stewing the sliced bamboo shoots at high temperature; (5) carrying out quick-frying with peanut oil until aroma is smelt, adding the shii-take mushrooms and sliced bamboo shoots, performing stir-frying, conducting stewing with soup stock, adding the sea cucumbers into the soup, and conducting stewing until the soup is concentrated; and (6) filling disinfected cans with the treated sea cucumbers, shii-take mushrooms, refined streaky pork from pig belly and sliced bamboo shoots sequentially, and conducting sterilization for 15-30 minutes. The canned sea cucumber does not contain additive or preservative, and can be stored for 180 days at normal temperature. The processing method is reasonable in process and simple in operation; and the medicated food canned sea cucumber manufactured by adopting the processing method has a tender and elastic taste, rich nutrition and long preservation period, is convenient to take and easy to digest and absorb, and is an ideal delicious food which is nourishing, health-care, nutritional and capable of strengthening the body.

The invention discloses a preparation technology of buckwheat malt paste. The preparation technology comprises the steps of (1) preparing buckwheat malt; (2) cleaning the buckwheat malt, then draining off the water of the buckwheat malt, and steaming for 10-30 minutes; (3) drying the steamed buckwheat malt with hot air; (4) grinding the dried buckwheat malt into powder with a grinder, then feeding ground spices into the powder, and mixing to be even; (5) enabling the ground powder to enter a packing workshop to obtain the buckwheat malt paste product. The preparation technology has the beneficial effects that the treatment of germination is carried out, so that the content of a buckwheat protease inhibitor is reduced, the mass of protein is increased, the content of monounsaturated acid is increased, and the total amount of essential amino acids is obviously improved; the degradation of rutin is overcome, so that the content of the rutin is increased by 4-6 times, and the utilization rate of the rutin is improved; the buckwheat malt paste has the characteristics of having functions of nutrition and health care, and being convenient to carry and eat.

The invention discloses a feed additive for removing mold and toxics from poultry. The feed additive comprises components in parts by mass as follows: 35-46 parts of hydrated sodium calcium aluminosilicate, 23-37 parts of mannan, 12-25 parts of nano montmorillonite, 2-11 parts of a microbial composite preparation and 5-18 parts of an absorption promoting nutrient. The microbial compound preparation comprises components in parts by mass as follows: 12-16 parts of lactobacillus acidophilus, 22-35 parts of lactobacillus plantarum, 5-11 parts of lactobacillus bulgaricus, 7-18 parts of bifidobacterium, 13-25 parts of bacillus and 3-8 parts of peptococcus. The absorption promoting nutrient comprises components in parts by mass as follows: 55-85 parts of platycodon roots, 70-130 parts of dandelion, 60-95 parts of purslane herb, 30-60 parts of nutmeg, 28-55 parts of radix puerariae and 10-25 parts of haws.

The invention discloses a low-salt zha cai production process and zha cai produced by the process. The zha cai is prepared by the following steps: firstly, cutting cleaned fresh mustard tubers into strips, reducing the water content of the strips to 75% or below, then adding salt, calcium chloride and Chinese liquor into dehydrated strips, conducting pickling for 2-4h after uniform stirring, theninoculating the pickled dehydrated strips with mixed fermentation liquor containing lactobacillus plantarum fermentation liquor and aroma-producing yeast fermentation liquor, conducting uniform mixingto prevent clumping phenomenon, putting the strips into a fermentation container, carrying out closed fermentation for 25-30 days, taking out zha cai, carrying out dehydration treatment on the zha cai, controlling the water content to 60-65%, and then conducting bagging, heat sealing and pasteurizing to obtain the zha cai finished product. The adopted low-salt zha cai production process can effectively solve the problem that the too-high salt content of the existing zha cai.

The invention discloses canned beef. The canned beef is processed by the following raw materials in parts by weight of 20-55 parts of beef, 30-39 parts of water, 3-5 parts of seasonings and 47-53 parts of chili oil, wherein the seasonings comprise the following raw materials in parts by weight of 0.4-0.6 part of cooking wine, 1-3 parts of a soy sauce, 0.3-0.6 part of gourmet powder, 0.1-0.3 part of Chinese wolfberry fruits, 0.6-0.8 part of red jujubes, 0.1-0.5 part of ginseng, 0.1-0.6 part of radix angelicae dahuricae, 0.3-0.9 part of lotus seeds, 0.3-0.5 part of radix angelicae sinensis and 0.1-0.6 part of longans; the beef is obtained from healthy cattle from non-epidemic area of infectious disease, before being slaughtered, the cattle are qualified through veterinary inspection, after the cattle are slaughtered, the beef is qualified through veterinary inspection, the beef is 3-5 grade, and the beef needs to be chilled; bull meat, or breeding cattle meat, or beef not thorough in bloodletting, or beef frozen for 1-2 times or poor in quality is forbidden to use; and the chili oil is prepared through the following steps of heating 8-10kg of peanut oil until smoke is generated, 1.5-3kg of dried chilies are put, deep-frying is performed for a moment, then the deep-fried dried chilies are fished out, excess oil is filtered, and cooling is performed.

The invention discloses a beverage containing eucommia ulmoides and schisandra chinensis and a preparation method of the same. The beverage containing eucommia ulmoides and schisandra chinensis includes a raw material extraction solution and auxiliary materials, wherein the raw material extraction solution is prepared from 10-20 parts by weight of the eucommia ulmoides, 10-20 parts by weight of the schisandra chinensis and 20-30 parts by weight of hawthorns in a manner of extraction with water. The auxiliary materials comprise sugar, malt syrup and honey. The beverage is prepared according to a weight percentage of 3-10% of the sugar, 3-10% of the malt syrup, 2-10% of the honey and the balance raw material extraction solution. The preparation method includes following steps: (1) preparation of the raw material extraction solution and (2) a blending and a mixing and stirring process. The beverage containing eucommia ulmoides and schisandra chinensis prepared through the preparation method is nutritional and health-caring and is good in mouthfeel so that people can enjoy the beverage being good in mouthfeel and meanwhile nutritional and health-caring components required by people in the eucommia ulmoides and the schisandra chinensis can be supplied for people.

The invention discloses scallion powder for cooking and barbecuing. The scallion powder is prepared from the following raw materials in parts by weight: 60-70 parts of scallion, 30-40 parts of chive, 3-4 parts of lemon grass, 1-2 parts of mint leaves, 2-3 parts of radix angelicae, 3-4 parts of hawthorn, 2-3 parts of semen cassiae, 1-2 parts of polygonum hydropiper, 1-2 parts of radix polygonati officinalis, 1-2 parts of mango stone kernels, 2-3 parts of ginger shoots, 4-5 parts of buckwheat powder, 6-7 parts of purple sweet potato starch, 7-8 parts of yellow wine, 10-12 parts of peanut oil and a proper quantity of coconut milk. The seasoning powder which is nutritive, health-care and strong in scallion fragrance is prepared by taking the scallion and the chive as the main materials and adding the traditional Chinese medicine components; the scallion powder has the effects of promoting appetite and helping digestion, refreshing the mind and restoring consciousness, relaxing tendons and activating collaterals, diminishing inflammation and sterilizing as well as enriching yin and nourishing the kidneys, is easy to store, convenient to carry and simple in use, and can be used as a seasoning for cooking and barbecuing.

The invention relates to a preparation method of a blood edible fungus health beverage, and belongs to the technical field of beverage production technologies. The method uses soaked blood edible fungus as a main material and white sugar, citric acid, composite sweetener, acesulfame potassium and fructose as auxiliary materials, and the raw materials are subjected to mixing, sterilization and filling so as to obtain the blood edible fungus health beverage finished product. The blood edible fungus health beverage produced by the method has a high amino acid content, moderate sweetness and sourness, a mellow and good taste, a natural blood edible fungus color, no turbidity at room temperature for one month, and good stability. The beverage is suitable for popular consumption, and nutritive and health-care, and can supplement the nutrients contained in the blood edible fungus for people under the premise of a good taste. The beverage is simple in preparation method, low in cost and easy to process and produce.

The invention discloses a preparation method of fruity black fungus and medlar compound juice, and belongs to the field of beverage processing. The preparation method is characterized by adopting a processing technology sequence of raw material treatment, blending, filling, sterilizing, standing, cooling, homogenizing particles and finishing products. The preparation method has the beneficial effects that the juice is light red, clear and transparent, fine and smooth in taste, has the faint scent of black fungus and the fragrant and sweet flavor of medlar, and is proper in sweetness and rich in nutriments, and the contained pectic substance has relatively strong adsorption capacity, can clear the stomach and clean the intestines, has the efficacies of enriching Qi and activating blood, cooling the blood and nourishing the body, and nourishing the blood and retaining youthful looks, and also can prevent diseases such as thrombus; the juice is convenient to drink and nutritive and sanitarian.