50results about How to "Remove greasy" patented technology

The invention relates to a multifunctional beverage mainly comprising stachysfloridona and pu'er tea. The multifunctional drink comprises the following components in parts by weight: 10 to 90 parts of stachysfloridona extract, 10 to 90 parts of pu'er tea extract, 0 to 5 parts of flavoring agent, 0 to 2 parts of coloring agent, and 0 to 3 parts of preservative. In the multifunctional beverage, specific effects of the stachysfloridona and the pu'er tea are combined to achieve the synergistic effect in removing grease, clearing heat and reducing internal heat and disintoxicating; the raw materials belong to the food grade, do not have toxic or side effect, and have high safety, so the multifunctional beverage belongs to a green food, can be drunk constantly, and the processing process is simple. The multifunctional beverage can be used for removing grease and reducing harm of alcohol on a liver after being drunk for a long term; and meanwhile, the multifunctional beverage has the function of preventing and treating heart cerebrovascular diseases and liver diseases, is beneficial to body health, and accords with the requirement of healthy diet of people.

The pyramid-shaped dumpling with tea has filling comprising soaked glutinous rice in 83-89 wt%, tea powder in 3-6 wt%, honey in 7-9 wt% and sugar in 1-3 wt% mixed together and is wrapped with leaf and shaped. The tea powder is 200 mesh over superfine powder obtained through grinding green tea, red tea, oolong or other tea; and the glutinous rice is washed and soaked at normal temperature for at least 120 min and has water content over 30 %. The pyramid-shaped dumpling with tea has simple making process, low cost, good taste, tea scent, high nutritious value and other advantages.

The invention discloses an oyster cake and a processing method thereof, relates to a method for food processing, and provides the oyster cake and the processing method thereof which have the advantages of simple and reasonable process, high operability and easy large-scale production. The oyster cake comprises the following raw materials: starch, water, Chinese chive, chives, cabbage, chicken powder, white granulated sugar, salt and oysters, wherein the starch comprises sweet potato flour and glutinous rice flour. The processing method comprises the following steps of: preprocessing the oysters and vegetables; mixing the sweet potato flour and the glutinous rice flour; adding water into the mixture and stirring to form homogenate; adding the preprocessed vegetables into the prepared homogenate and stirring uniformly to form slurry; adding the chicken powder, the white granulated sugar and the salt into the prepared slurry and stirring uniformly to obtain mixed slurry; putting the prepared mixed slurry into a die cavity for decocting; turning over until the bottom surface of the decocted mixed slurry is hardened and can be moved, decocting the front side of the mixed slurry, turning over once again until the front side of the mixed slurry is hardened and can be moved, and after shaping the mixed slurry, taking the shaped mixed slurry out from a pot; and cooling the shaped mixed slurry taken out from the pot to room temperature, and quick-freezing, checking and packaging.

The invention discloses health tender beef sauce and a producing method thereof. The beef sauce comprises the following materials: 150-200 parts of beef, 10-15 parts of hawthorn powder, 20-25 parts of papaya, 6-8 parts of Mogrosides, 10-15 parts of sunflower seed oil, 3-5 parts of salt, 10-15 parts of bean paste and 200-300 parts of magnetized water. The beef sauce provided by the invention has the advantages of being fresh in taste, tender in meat quality, non-greasy, nutritive and healthy, and the like.

The invention discloses a pureed asparagus and duck meat and a preparation method thereof. Asparagus, yam, peas and duck are used as main raw materials, and the mass ratio of the four components is asparagus puree: yam puree: pea puree: duck meat puree=( 3~5):(1.5~2.5):1:1, mix evenly, then add xylitol and brandy for blending, the amount of xylitol added is 2-4% of the mass of the mixed mud, the amount of brandy added The ratio to the mixed mud is (4-8) mL:100g, and the pH is adjusted to 4.4-4.6 with vitamin C. The asparagus and duck meat puree prepared by the invention has balanced nutrition, reasonable collocation, attractive color, slight wine aroma, lubricating taste, etc., and is suitable for various groups of people, especially for elderly people with bad teeth; no preservatives, It is convenient to eat, conforms to the rhythm of modern fast life and also meets the needs of the market.