33results about How to "Reduce heart disease" patented technology

The invention discloses a leisure food prepared from potato flour and a production process thereof. The leisure food is characterized by consisting of the following materials: 50 to 60 percent of mixture of wheat flour and potato flour, 5 to 10 percent of plant oil, 5 to 10 percent of white granulated sugar, 8 to 12 percent of benne, 1 to 2 percent of leavening agent, 0.3 to 0.5 percent of flavor, 15 percent of surface paint, 8 to 10 percent of surface-scattered flavoring and a proper amount of water; the leisure food has the characteristics of easy forming, good appearance, good mouthfeel and capability of meeting the requirements of changing the flavor of the potato of people; and the leisure food and the production process do not have high requirements on the quality and type of the potato, can make full use of the potato, do not cause waste and can be widely popularized to the leisure foods of the people.

Herbage feed for producing pork having high linolenic acid and linoleic acid contents is disclosed and belongs to the field of pig feed. The feed is mainly prepared from, by weight, 50-75% of corn, 9-17% of soybean meal, 5-30% of alfalfa meal, 0-7% of soybean oil, 0.2-1.0% of mountain flour, 0-0.4% of calcium monohydrogen phosphate, 0.4% of table salt, 0.2-0.4% of lysine, 0-0.12% of methionine, 0-0.1% of threonine, 0.02% of tryptophan and 1.0% of a premix. The feed is capable of maintaining and promoting normal growth and development of growing and fattening pigs, saving protein feed, increasing economic benefit, reducing drop loss, and increasing contents of essential amino acid and flavor amino acids and contents of linoleic acid, alpha-linolenic acid, beta-linolenic acid and other unsaturated fatty acids in pork. Meat of the growing and fattening pigs raised by using the feed is fine, tender, juicy, good in taste and high in nutrition value and can be popularized as high-grade pork in the market. The feed is characterized in that 20% of the alfalfa meal is added, the lean meat rate is increased by 7.99% and the thickness of backfat is reduced by 6.72%.

The invention discloses milk flavor and fruit taste dried bean curds. The milk flavor and fruit taste dried bean curds are prepared from following raw materials in parts by weight: 100-110 parts of soybeans, 1-1.1 parts of terminalia chebula retz, 0.8-1 part of salix chienii, 0.8-0.9 part of charred triplet, 1-1.2 parts of Chinese buckeye seeds, 1-1.3 parts of tender willow leaves, 2-3 parts of strawberries, 4-5 parts of milk, 2-3 parts of chenopodium album linn, 1-1.1 parts of rhizoma kaempferiae, 1-2 parts of pepper, 1-2 parts of syzygium aromaticum, 3-4 parts of lentinula edodes, 3-4 parts of celeries, 1-2 parts of green onions, 4-5 parts of chicken bones, 5-6 parts of navel oranges, 5-6 parts of grapefruits, 2-2.5 parts of gypsum and 4-5 parts of nutrition additive. According to the dried bean curds, many fruits are added so that the taste of the dried bean curds is sweet and delicious; the navel oranges can promote blood circulation, is favorable for lowering lower cholesterol and blood lipid, and can reduce the possibility of having heart diseases; the grapefruits can reduce the viscosity of blood and reduce the formation of thrombus so that the milk flavor and fruit taste dried bean curds have good prevention effect on cerebrovascular diseases, namely cerebral thrombosis, stroke and the like; and furthermore, many Chinese herbal medicines are added in a processing process so that the milk flavor and fruit taste dried bean curds have the effects of astringing lung and intestines, lowering qi and relieving sore-throat, clearing away heat and toxic materials, and alleviating mental depression and regulating qi.

The invention relates to spicy pteridium aquilinum and a preparation method of the spicy pteridium aquilinum. The spicy pteridium aquilinum is prepared from the following raw materials by weight: 30-50kg of fresh pteridium aquilinum, 10-30kg of fresh chillies, 5-10kg of ginger, 1-3kg of star anise oil, 20-40kg of white wine with 40-60 alcohol by volume, 2-5kg of salt and 2-5kg of momordica grosvenori swingle. The preparation method comprises the steps as follows: cutting the fresh pteridium aquilinum into 2-5cm segments; cutting up the chillies, garlic cloves and ginger; powdering the momordica grosvenori swingle; adding star anise oil, white wine and salt; stirring the mixture to be uniform; filling the mixture in a glass container or pottery pot; and sealing the container or pottery pot to reach an airtight effect and preserving for more than ten days, thus obtaining a product. The spicy pteridium aquilinum has a unique flavor and a good mouthfeel and meets the requirements of people on aroma, spiciness, sour, appetizing, nutrient, tastiness and portability.

The invention provides a spicy fresh cheese. The spicy fresh cheese is prepared from lactobacillus paracasei N1115, cow milk, chymosin, spicy seasoning, salt and a calcium-chloride water solution; theinvention also provides a preparing method of the spicy fresh cheese. According to the spicy fresh cheese and the preparing method thereof, by adding suitable strains, through reasonable matching ofraw materials, the brand-new taste of the cheese is achieved; meanwhile, the technology of a traditional fresh cheese preparing method is improved, and the production efficiency is improved. The spicyfresh cheese and the preparing method thereof are suitable for preparing the spicy fresh cheese with the lactobacillus paracasei N1115.

A malt juice milk for preventing cardiovascular and cardiac diseases is prepared through preparing malt, saccharifying to obtain malt juice, filtering, mixing it with milk in ratio of (30-70):(70-30), homogenizing, and ultrahigh-temp instantaneous sterilizing.

The invention relates to an oatmeal compound linolenic acid beverage and a preparation method of the beverage, which belongs to the technical field of other beverage processing. The oat compound linolenic acid beverage is mainly prepared from raw materials including the following mass percentages: oat 1-6%, linseed oil 1-8%, maltose 2-3%, fructooligosaccharide 0.2-0.6%, xylitol 1 ‑3%, sucrose or starch syrup 1‑4%, coconut milk 2‑6%, compound emulsion stabilizer 0.1‑0.3%, food flavor 0.005‑0.01%, sodium ascorbate 0.1‑1%. The present invention uses oats as the main raw material, adds linseed oil and coconut milk, cooperates with a specific compound emulsification stabilizer, and adopts a specific process to prepare, while ensuring a high content of omega-3 fatty acids in the oat beverage, it can achieve a good The stable effect, standing at room temperature for 3 months without precipitation, stratification, fat floating phenomenon.

The invention discloses a preparation method of seasoning chilli red oil. The method comprises the following steps of extracting spices at high temperature; stir-frying chilies: taking a new generation of chilies, bullet-shaped chilies and Indian chilies, performing uniform mixing, and performing stir-frying in a pot until moisture is dried; mixing the stir-fried mixed chilies with mixed sauce, Chinese prickly ash powder and rod chilies, adding white wine, and performing uniform mixing so as to obtain chili sauce; heating spice oil to 160 DEG C, pouring 1 / 10 of the spice oil into the uniformlymixed chili sauce, carrying out quick and uniform stirring, completely pouring the remaining spice oil into the chili sauce when the oil temperature is reduced to 130 DEG C, and carrying out quick stirring for not less than 5 minutes; and standing for one hour, adding essence essential oil, and stirring for 3 minutes to obtain the chilli red oil. The chilli red oil prepared by the method disclosed by the invention is red and bright in color, emits natural fragrance of chilli normal juice, is long in fragrance and good in taste, can increase the appetite of people, and has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

Herbage feed for producing pork having high linolenic acid and linoleic acid contents is disclosed and belongs to the field of pig feed. The feed is mainly prepared from, by weight, 50-75% of corn, 9-17% of soybean meal, 5-30% of alfalfa meal, 0-7% of soybean oil, 0.2-1.0% of mountain flour, 0-0.4% of calcium monohydrogen phosphate, 0.4% of table salt, 0.2-0.4% of lysine, 0-0.12% of methionine, 0-0.1% of threonine, 0.02% of tryptophan and 1.0% of a premix. The feed is capable of maintaining and promoting normal growth and development of growing and fattening pigs, saving protein feed, increasing economic benefit, reducing drop loss, and increasing contents of essential amino acid and flavor amino acids and contents of linoleic acid, alpha-linolenic acid, beta-linolenic acid and other unsaturated fatty acids in pork. Meat of the growing and fattening pigs raised by using the feed is fine, tender, juicy, good in taste and high in nutrition value and can be popularized as high-grade pork in the market. The feed is characterized in that 20% of the alfalfa meal is added, the lean meat rate is increased by 7.99% and the thickness of backfat is reduced by 6.72%.

The invention discloses a leisure food prepared from potato flour and a production process thereof. The leisure food is characterized by consisting of the following materials: 50 to 60 percent of mixture of wheat flour and potato flour, 5 to 10 percent of plant oil, 5 to 10 percent of white granulated sugar, 8 to 12 percent of benne, 1 to 2 percent of leavening agent, 0.3 to 0.5 percent of flavor, 15 percent of surface paint, 8 to 10 percent of surface-scattered flavoring and a proper amount of water; the leisure food has the characteristics of easy forming, good appearance, good mouthfeel and capability of meeting the requirements of changing the flavor of the potato of people; and the leisure food and the production process do not have high requirements on the quality and type of the potato, can make full use of the potato, do not cause waste and can be widely popularized to the leisure foods of the people.

The invention belongs to the technical field of pastry making, and particularly discloses navel orange flavored ice skin and a making method thereof. The navel orange flavored ice skin is made from the following raw materials in parts by mass: 2-5 parts of ice skin premixed powder, 2-5 parts of cream cheese, 5-8 parts of berry sugar, 0-4 parts of white spirit, 2-6 parts of trehalose corn starch and 0-2 parts of whole pure milk. Concentrated orange juice, orange peel jam and orange fruit granule jam are added to the making raw materials to make navel orange fillings, navel oranges are rich in nutrition, contain various nutrient components necessary for human bodies, contain a large quantity of vitamin C and carotene, contribute to restraining formation of carcinogens, can also soften and protect blood vessels, also contain a large quantity of vitamin C and beta-carotene, contribute to restraining formation of carcinogens, can also soften and protect blood vessels, promote blood circulation, prevent gallbladder diseases, contain rich vitamins, can prevent occurrence of scurvy, and increase nutrient components of the ice skin, and certain food therapy effects are provided.