52results about How to "Special health function" patented technology

The invention relates to the field of food processing, and in particular relates to a healthy tea beverage and a preparation method thereof. The preparation method is unique, so that the beverage has natural fragrance emitted by fresh oranges, ensures mellow and thick taste, has the efficacies of being rich in nutrition, tonifying spleen and clearing dampness, beautifying and preserving health, and the like, and meets the demands of the masses for nutrition and health care.

The invention discloses a feed additive for a fattening sheep. The feed additive comprises the following components by mass percent: 28-32% of hawthorn powder, 28-32% of eucommia bark leaf powder, 18-22% of gynostemma pentaphylla powder, 18-22% of mulberry leaf powder and nano-zinc oxide accounting for 1-1.5% of the total addition amount of the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the mulberry leaf powder, wherein the hawthorn powder comprises hawthorn pulp powder and hawthorn kernel powder in the mass ratio of 3 to 1. According to the feed additive, the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the mulberry leaf powder are combined with the nano-zinc oxide capable of promoting nutrient absorption of the organism, and the mixture ratio is optimized by the functional complementation principle, so that the production performance of the fattening sheep is improved and the quality of sheep meat is also improved. The feed additive does not contain antibiotics, is healthy and green, and is simple to prepare, lower in production cost and wider in application prospect.

The invention provides a pickling method of golden cicadas seasoned with soy sauce, and relates to the field of food. The golden cicadas seasoned with soy sauce are obtained through pickling 100 parts of the golden cicadas with the following soy sauce materials; and the soy sauce materials are prepared from the following ingredients in parts by weight: 15 parts of pickled red peppers, 8 parts of broad bean sauce, 4 parts of fresh ginger, 3 parts of green Chinese onions, 3 parts of common salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 100 to 500 parts of water, 0.1 part of lactic acid, 0.3 part of soy-sauce-flavor chicken powder, 3 parts of astragalus roots, 2 parts of radix codonopsitis, 0.4 part of atractylodes macrocephala, 1 part of tuckahoe, 3 parts of Chinese dates and 0.4 part of angelica. The pickling method of the golden cicadas seasoned with soy sauce provided by the invention can be used for manufacturing golden cicada food with unique flavors; the conventional eating mode is changed; the mouthfeel is fresh and delicious; the nutrition is rich; and a special health-care function is achieved. The golden cicadas seasoned with soy sauce prepared by the method can be conveniently stored; and the defect that the golden cicadas can only be stored in a frozen mode in the prior art is overcome.

The invention discloses a feed additive for a fattening sheep. The feed additive comprises the following components by mass percent: 28-32% of hawthorn powder, 28-32% of eucommia bark leaf powder, 18-22% of gynostemma pentaphylla powder, 18-22% of mulberry leaf powder and nano-zinc oxide accounting for 1-1.5% of the total addition amount of the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the mulberry leaf powder, wherein the hawthorn powder comprises hawthorn pulp powder and hawthorn kernel powder in the mass ratio of 3 to 1. According to the feed additive, the hawthorn powder, the eucommia bark leaf powder, the gynostemma pentaphylla powder and the mulberry leaf powder are combined with the nano-zinc oxide capable of promoting nutrient absorption of the organism, and the mixture ratio is optimized by the functional complementation principle, so that the production performance of the fattening sheep is improved and the quality of sheep meat is also improved. The feed additive does not contain antibiotics, is healthy and green, and is simple to prepare, lower in production cost and wider in application prospect.

The invention provides a five-cereal healthy glutinous rice cake, and relates to the field of foods. The five-cereal healthy glutinous rice cake is made of, by weight, glutinous rice 150 g-180 g, glutinous rice flour 20 g-25 g, corn flour 5 g-8 g, sweet potatoes 5 g-10 g, millet 4 g-6 g, honey 3 g-8 g, water spinach 30 g-45 g, water chestnuts 10 g-15 g and colla corii asini 10 parts-20 parts. The five-cereal healthy glutinous rice cake is unique in flavor, sweet and crispy in taste, full of nutriments and capable of keeping the natural flavor of the glutinous rice and has special healthy functions.

The invention discloses a biscuit rich in dietary fibers and an linolenic acid component and a making method the biscuit. The biscuit rich in the dietary fibers and the linolenic acid component is made from the following raw materials in parts by weight: 80-150 parts of flour, 50-90 percent of mashed potato, 20-50 parts of flaxseed husk, 40-70 parts of vegetable oil, 20-50 parts of grease, 65-107 parts of minor ingredients and 26-34 parts of water. According to the making method disclosed by the invention, by taking the flour, the mashed potato, the flaxseed husk, flaxseed oil and the grease as the main raw materials and by matching with the minor ingredients for improving a taste, the biscuit rich in the dietary fibers and the linolenic acid component is produced; all nutritional ingredients of the main raw materials are reserved in the biscuit, and the biscuit contains the rich dietary fibers, the linolenic acid component, mineral substances, vitamins, phenolic acids like lignan, and nutritional ingredients like flavone, phytic acid and lecithin, furthermore has a special health-care function, and is a novel health-care food which integrates eating and health care and can meet the psychological needs of consumers.

The invention relates to a method for preserving tangerine leaf cicada, which relates to the food field, and the tangerine leaf cicada comprises the following raw materials by weight: 100 parts of cicada, 25 parts of fresh tangerine leaf, 25 parts of green orange peel, 25 parts of cornu cervi degelatinatum and 15 parts of yellow rice wine. The method comprises the following steps: immersing the cicada in water for 1-3 hours, cleaning by water, draining, then frying, controlling the oil temperature at 150-250 DEG C, wherein the frying time is 2-5 minutes, draining the oil after the frying is completed for standby; preparing the fresh tangerine leaf, green orange peel and cornu cervi degelatinatum with component amount to coarse powder, then putting in a container for punching boiling water, adding a cover for insulating and immersing for 30 minutes, then cooling to the room temperature, filtering, removing slag and keeping juice to obtain a soup; adding yellow rice wine with component amount in the soup to obtain a preserving solution; placing the cicada after draining the oil in the preserving solution, adding the cover and preserving for 3-24 hours to obtain the tangerine leaf cicada. The method for preserving tangerine leaf cicada can produce the cicada food with unique local flavor, changes a traditional eating mode, the tangerine leaf cicada has the advantages of delicious mouthfeel, abundant nutrition and special health care function, the tangerine leaf cicada has the efficacy of soothing liver and promoting lactation, and is suitable for people of postpartum hypogalactia due to liver stagnancy and blood stasis.

The invention discloses an oatmeal biscuit, which uses oatmeal as the main material, and the specific steps are as follows: a. Prepare the material; weigh the raw materials according to the following parts by weight: 15-20 parts of oatmeal, 17-19 parts of sunflower oil, and 5-parts of fructose 7 parts, stevioside 1-3 parts, corn starch 7-9 parts, egg liquid 4-6 parts, ammonium bicarbonate 0.4-0.6 parts, sodium bicarbonate 0.15-0.17 parts, biscuit special enzyme 0.03 parts, water 18-20 parts b, preparation of auxiliary material mixture; c, dough making; d, roll printing molding; put the crispy biscuit dough or tough biscuit dough into the biscuit forming machine, carry out roll printing molding, and make the cake embryo; e, bake; Put the cake embryo into an oven and bake to obtain oatmeal biscuits; baking process conditions: baking temperature 270-300°C, baking time 5-7 minutes. The invention has the advantages of comprehensive nutrition, promoting digestion and the like, and can be applied in the technical field of biscuit processing.

The invention relates to a platinum fiber, jade fiber and China-hemp fiber composite seamless knitted underwear production method with a skin care function. The production method comprises selecting of yarns, refining of platinum fiber and jade fiber blended yarn, dyeing of China-hemp fiber yarn, composite weaving of the platinum fiber, jade fiber and China-hemp fiber, washing with water, perfume finishing, soft finishing, drying, steaming and ironing and setting. The production method is simple in production technology and suitable for industrialized production, the produced seamless knitted underwear has obvious characteristics in function, comfortable performance, attractiveness and environment-friendly performance, particularly the surface attached to the skin of the fabric is non-dyeing blended grey yarn, and the surface deviated from the skin is dyed China-hemp fiber, so that the fabric has the natural skin care function, the fabric has a smooth feel and a brilliant color and distributes charming fragrance, and the fabric has a good negative ion releasing, far infrared emitting and anti-bacteria performance.

The invention discloses bicolor solidifying type Guiling jelly yoghourt. Through an original Guiling jelly formula and a Guiling jelly preparation technology, the solidifying temperature of Guiling jelly can be adjusted to coincide with the solidifying temperature of yoghourt, and the special flavor of the Guiling jelly can be reserved; besides, refreshing and smooth mouth feel of material liquidcomponents of the Guiling jelly is taken account, in the mixing and filling working procedure of the Guiling jelly and the yoghourt, through unique characteristics of proteases of fresh ginger, when the Guiling jelly and yoghourt material liquid are mixed, protein in the yoghourt material liquid is catalyzed to become solidifying state, the mixed material liquid instantaneously becomes the showingform of the solidifying state, the situation that the yoghourt material liquid is mixed with the Guiling jelly material liquid which is subjected to secondary infusion can be prevented, industrialization batch production of Guiling jelly and yoghourt layered structures is realized, and respective independent state of the products is guaranteed.

The invention provides a fruit cola flavour bean curd, which is prepared from the following raw materials by weight: 300-400 parts of soybeans, 200-300 parts of peas, 200-300 parts of green soya beans, 50-60 parts of cranberry, 50-60 parts of jackfruits, 60-70 parts of honey peaches, 20-30 parts of mangosteen, 45-55 parts of cucumbers, 45-50 parts of tomatoes, 50-60 parts of carrots, 8-9 parts of ginsengs, 8-10 parts of pearls, 6-7 parts of pseudo-ginseng, 6-7 parts of American ginseng, 7-8 parts of cassia seeds, 7-8 parts of dogwood, 5-10 parts of gypsum, 170-200 parts of cola and a proper amount of water. According to the invention, cola is added, and compared with the traditional bean curd, the product has cola taste which is very different from the traditional bean curd; simultaneously cucumber and other vegetables are added, and contents of vitamin and cellulose of the bean curd are increased, and extract products of ginseng and other Chinese herbal medicines are added, which endows special health care function for bean curd, so the product has some health care effect.

The invention relates to ready-to-eat flavored loach. The ready-to-eat flavored loach is characterized by being prepared from the following components in parts by weight: 100 parts of loach, 5 parts of lotus root starch, 5 parts of waxberry wine, 2 parts of grape wine, 5 parts of seasonings, 1.5 parts of seed powder of Chinese prickly ash, 1.5 parts of iodised salt, 0.5 part of rhizoma polygonati polysaccharide and 0.3 part of ginger powder. The loach food prepared by the preparation method disclosed by the invention is unique in flavor, the traditional eating manner is changed, the loach food can be eaten after packaging bags are opened, the loach food is delicious in mouth feel and rich in nutrition, and the loach food has special health-care functions; besides, original essential taste and nutrition of products are reserved, after the products are compounded by various spices and condiments, the nutrition of the products is easier to absorb, the taste of the products is more delicious, and the products are greatly convenient for consumers to eat.

The invention relates to the field of processing and making biscuit food, in particular to a wheat whole-grain-powder biscuit. The wheat whole-grain-powder biscuit is characterized in that wheat whole grain powder is used as main materials, and the making steps comprise material preparing, auxiliary material mixing liquid making, dough making, roll mark forming and baking. Compared with biscuit products in the past, the wheat whole-grain-powder biscuit is reasonable in nutritional structure, and sufficiently maintains specific whole nutrient compositions of wheat raw materials, and bran contains dietary fibers, oligosaccharide, protein, antioxidants, multivitamins, microelements, flavone and other substances, the heat whole-grain-powder biscuit is health food integrating consumption and health care. The biscuit has the unique fragrance and is novel health food capable of meeting psychological needs of fashion consumers.