182 results about "Bay leaf" patented technology

The invention belongs to the technical field of food processing, and in particular relates to seasoner. The seasoner comprises the following components: star anise, pepper, fennel, dried orange peel, rhizoma, angelica root, cinnamon, Momordica grosvenori, areca-nut, dried hawthorn, clove, netmeg, myrcia, bay leaf, dried ginger, amomum tsao-ko, cumin, monosodium glutamate, rhizoma galangae, cinnamon, licorice root, turmeric, bitter orange and cassia twig. The seasoner has the beneficial effect that the defect that seasoner is not easy to fully fuse with meat because within short time under high temperature and high pressure in the prior art is overcome, so that the seasoner can be completely released within a short time so as to enhance the food flavor, improve the taste and achieve the effect of satisfying eaters.

The invention discloses a dried bean curd sandwiched with peanut butter. The dried bean curd sandwiched with peanut butter is prepared from the following raw materials in parts by weight: 150-160 parts of soybean, 16-18 parts of peanut kernels, 4-5 parts of chocolate powder, 3-4 parts of honey, 3-4 parts of condensed milk, 2-3 parts of rose hip, 4-5 parts of blueberry, 2-3 parts of mulberry, 1-2 parts of pomegranate leaf, 1-2 parts of bay leaf, 1-2 parts of folium apocyni veneti, 2-3 parts of gynostemma pentaphylla, 1-2 parts of cistanche, 1-2 parts of Morinda officinalis, 1-2 parts of four-leaf clover, 1-2 parts of antirrhinum majus and 1-2 parts of salvia. According to the invention, the soybean is puffed firstly, and then is milled to enable the nutritional ingredients to be thoroughly integrated in the soybean milk, and the soaking time is shortened; the traditional Chinese medicines are pulverized and extracted by grape wine, and the traditional Chinese medicine ingredients are extracted completely, and are added in the soybean milk to prepare the dried bean curd with grape wine flavor; the peanut kernels are subjected to special processing and is prepared into peanut butter, and the peanut butter is sandwiched between the two dried bean curds to prepare the dried bean curd sandwiched with peanut butter, which is sweet and delicious and has special flavor.

The invention discloses a preparation method of stomach strengthening and qi regulating camellia oil According to the method, first, camellia seed material blank is steamed and fried by using grape seed oil, ginger juice and wheat germ oil, and then is spread and dried, a concentrated decoction liquid of Chinese herbal medicines such as pea flower, medicated leaven, wampee root, rhizoma cyperi, bay leaf and the like is used for spraying on the even broken material blank, wherein citric acid, fructo-oligosaccharide and honey are added into the concentrated decoction liquid, and then a finished product is obtained by vacuum freeze drying, squeezing and refining. The stomach strengthening and qi regulating camellia oil has the effects of strengthening stomach, regulating qi, soothing the middle and removing distension, can be used for prevention and treatment of anepithymia, dyspepsia, tumescence of stomach duct and abdomen, insufficiency of the spleen, reversed flow of qi and other symptoms. The grape seed oil, the wheat germ oil, the citric acid, the fructo-oligosaccharide and other components in the camellia oil can improve the quality of and the components of the camellia oil, and improve the quality of the camellia oil.

The present invention relates to delicious fragrance dried shrimp lily broad bean particles and a preparation method thereof, wherein the delicious fragrance dried shrimp lily broad bean particles are prepared from the following raw materials by weight: 200-230 parts of broad bean particles, 20-25 parts of fresh salangid fry, 15-20 parts of small dried shrimp, 10-12 parts of red bean leaf, 7-9 parts of dolichos lablab flower, 5-7 parts of allium ascalonicum, 15-18 parts of lily, 30-35 parts of bean residue, 30-35 parts of flour, 25-30 parts of chicken claw, 3-5 parts of foeniculum vulgare mill, 13-16 parts of edible salt, 3-5 parts of laurus nobilis leaf, 18-23 parts of egg white, 20-25 parts of a nutrition addition liquid, and a proper amount of water. According to the present invention, the effective components of the prepared delicious fragrance dried shrimp lily broad bean particles have health effects of heat clearing, summer-heat removing, brain invigorating, eyesight improving, body fluid regeneration, thirst quenching lung heat clearing, dryness moistening, cough stopping, heart fire clearing, nervecalming, and the like.

The invention relates to a method of extracting bay leaf oil from bay leaves with subcritical n-butane fluid. The method includes smashing, adding into a tank, dipping with an n-butane solvent, extracting, distilling, and the like. Extraction temperature and pressure can be accurately controlled by utilization of a subcritical extraction device. The method is high in extraction efficiency, low in device manufacturing cost, high in raw material treating amount, simple in process, low in production cost and free of solvent residue. A whole process of the method is performed at low temperature under an oxygen-free state. Extraction and separation are performed at the same time. The extraction speed is high. Recovery and reutilization of the solvent can be achieved.

The invention discloses mushroom and celery dried bean-curd. The mushroom and celery dried bean-curd is prepared from the following raw materials in parts by weight: 100-120 parts of soybeans, 10-15 parts of purple sweet potato flour, 8-10 parts of mushrooms, 5-6 parts of celery, 1-2 parts of lophatherum gracile, 2-3 parts of perilla leaf, 1-2 parts of bay leaf, 2-3 parts of poria, 2-3 parts of lily, 2-3 parts of tree peony bark, 1-2 parts of sealwort, 1-2 parts of bighead atractylodes rhizome, 2-3 parts of cortex albiziae, 1-2 parts of rhizome cyperi, 1-2 parts of cortex lycii radicis, and 1-2 parts of abrus cantoniensis hance. The dried bean-curd prepared by the method is additionally provided with mushrooms and celery to improve the taste of the dried bean-curd, and is chewy and unique in flavor after being frozen and then fried. As being additionally provided with a plurality of traditional Chinese medicinal health-care ingredients, the dried bean-curd has the effects of regulating vital energy and middle warmer, clearing heat, removing restlessness, strengthening spleen and stomach, resolving stagnation for tranquilization, and inducing diuresis for removing edema.

The present invention relates to a processing method for shelled peanuts. The processing method includes the following steps: selecting qualified shelled peanuts, putting the peanuts by a crane into an enzymatic hydrolysate containing cellulase and hemicellulase to hydrolyze, and draining the peanuts; cooking the peanuts in boiling water and draining the peanuts; immersing and flavoring the peanuts with a flavor agent prepared by common salt, bamboo leaf extract, rosemary extract, and garlic or star anise, fennel, clove, kaempferia galanga, liquorice, ginger and bay leaf, and draining the peanuts; sending the peanuts to a drying tunnel for stage drying until water content is around 5%, cooling the peanuts to room temperature, and packaging the peanuts. The use of enzymatic hydrolysate to hydrolyze can expand surface pores of the peanut shells to make peanut kernels easy to flavor and to shorten the drying time. Dynamic drain is performed by crane rising in each segment, and short time for draining is achieved. The processing method can shorten production time and reduce energy consumption since there is no need to improve or replace the existing production equipment. The bamboo leaf and rosemary extracts can not only delay oxidative deterioration of grease of the peanut kernels, but also provide health care effects in resisting aging, resisting fatigue, strengthening stomach, tranquilizing body and soothing the nerves, etc. The processing method may also be used in the processing of the peanut kernels.

The invention discloses a processing technique of quick-freezing roasted eels with bay leaf flavor, comprising the following steps of: inspecting and accepting raw materials, temporarily culturing, icing to be faint, grading quantitatively, cracking, cleaning, stringing the eels, baking, cooking, roasting, soaking in a soy sauce groove, precooling, quickly freezing, packaging, detecting by metals and warehousing; and the roasted eel product with the bay leaf flavor is obtained after the working procedures such as baking, cooking, roasting, and soaking in the soy sauce groove and the like are carried out on the eels. Due to adoption of the processing technique, the prepared roasted eel product is attractive in appearance and uniform in color, has bay leaf taste and good mouthfeel and further has competitiveness on market. Simultaneously, in the processing technique, the cooking machine is adopted for baking, and high-temperature baking is adopted, so that the processing time is saved, also the sterilization effect can be achieved, and the nutritive components of the roasted eels can be remained.

The invention relates to a griddle cooked food formula and a processing method thereof. The processing method comprises the working procedures of decocting griddle cooked red oil and griddle cooked red soup by backing materials, selecting and preparing main materials, choppering the main materials, cooking and taking out. The griddle cooked takes fish, ducks, chicken and other fresh meat as the main materials, and cauliflower, asparagus lettuce, carrots, white turnips and konyak are auxiliarily used as the base. More than 30 spices such as lard, seed oil, butter, chicken oil, beef tallow, bell pepper, pepper, anise, badiyan cassia, clove, bay leaf, white cardamom and the like and Chinese herbal medicines are utilized as auxiliary materials to be added into a pot for decocting old oil to choke the raw materials, thus having chocking fragrant taste, spicy and hot mouth feel and no nutrition loss.

The present invention relates to Guilin rice flour brine. The prescription of raw materials comprises as follows according to portions by weight: 200 to 300 portions of common fennel, 200 to 300 portions of medlar, 150 to 250 portions of red jujube, 100 to 200 portions of aniseed, 150 to 250 portions of pepper, 150 to 250 portions of cassia bark, 150 to 250 portions of bay leaf, 50 to 150 portions of dried tangerine peel, 400 to 600 portions of ginger, 100 to 200 portions of wild pepper, 200 to 300 portions of radix codonopsitis, 200 to 300 portions of dried rehmannia rhizome, 150 to 250 portions of grosvenor momordica fruit, 150 to 250 portions of liquorice, 100 to 200 portions of areca, 50 to 250 portions of white spirit, 5000 to 7000 portions of salt, 4000 to 6000 portions of fresh beef, 200 to 300 portions of cherokee rose, 150 to 250 portions of amomum villosum, 150 to 250 portions of strigose hydrangea juvenile leaf and 100 to 200 portions of clove. The brine achieves the requirements of modern people in color, taste and flavor and has unique fragrance, and in addition, the brine can be stored for a long time and causes no excessive internal heat if being eaten a lot.

The invention discloses a production technology of soybean foods, in particular to special-flavor vegetarian meat and a manufacturing method thereof. Compared with the prior art, the special-flavor vegetarian meat is characterized in that by strictly selecting materials and adopting the manufacturing method, the soybean drawing protein is used as the main raw material, is salted by star anise, Chinese prickly ash, flos caryophyllata, radix angelicae, bay leaf and other Chinese herbal medicines, and is added with white granulated sugar, edible salt, monosodium glutamate, edible oil, soybean sauce, pepper oil, other spicy materials and food additives serving as auxiliary materials; the manufacturing process comprises the following steps of plant soaking, water draining, salting, water draining again, oil frying, water draining again, stirring and salting, vacuum sealing, high-temperature boiling and steaming, cooling, radiating and sterilizing, and the like. The special-flavor vegetarianmeat has the characteristics that the color, fragrance and taste are complete; the content of protein is high, the content of fat is low, the cholesterol is not contained, the fibers are rich, freshand tender, the chewiness effect is realized, and the aftertaste is maintained; the self nutritional components of the raw materials are reserved, and the fresh and delicious taste of the product is improved; the special-flavor vegetarian meat is a kind of potential vegetarian type leisure food, and the market prospect is good.

The invention discloses a production method of smoked preserved meat and relates to the technical field of food processing. The production method comprises steps of selection and pretreatment of raw materials, pickling, roasting, smoking and the like, wherein pickling material is prepared from raw materials as follows: ginger powder, garlic powder, bay leaf powder, cinnamon powder, fennel powder,a clove extract, a lemongrass extract, dark soy sauce and baijiu; and during smoking, a screen is arranged over a stove of a smoking room, gauze is laid on the screen, and a layer of adsorbent prepared from activated clay and shaddock peel is scattered on the gauze. The expiration date of the preserved meat can be prolonged and the quality of the preserved meat can be guaranteed under the condition that no preservatives are added, the content of cancerogens in the preserved meat can be decreased, and the eating safety can be improved. The preserved meat product has bright color, is yellow withred, tastes mellow and not greasy, has the unique flavor, tastes fine, has moderate saline taste and has special smoking aroma of traditional preserved meat and aroma of preserved meat.

The invention discloses an instant shrimp product and a processing method thereof. The instant shrimp product is characterized in that 400g-600g of sea salt and 200g-500g of pickling seasoning liquid need to be prepared for every 100g of fresh shrimps. The pickling seasoning liquid comprises the following components in percentage by weight: 4-6 percent of anise, 1-2 percent of pepper, 1-4 percent of liquoric root, 1-4 percent of stephania sinica diels, 1-5 percent of bay leaf, 2-4 percent of purple perilla, 0-4 percent of chili, 1-6 percent of minced ginger paste, 1-4 percent of sugar, 5-10 percent of garlic juice, 0.2-4 percent of thick broad-bean sauce, 0.2-4 percent of rice wine and the balance being water. The instant shrimp product is high in processing and production efficiencies, long in storage time and convenient to eat, tastes fresh and delicious, and is a health-care food which can be produced industrially on a large scale.

The invention relates to a snack duck feet processing process, and discloses a novel processing process of duck feet. A main material comprises examined and qualified frozen duck feet, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, white sugar, soy sauce, edible aromatic vinegar, and monosodium glutamate. The spice B comprises aniseed, cinnamon, ginger, fennel, and bay leaf. A process flow comprises the steps of: duck feet selecting, thawing and washing, precooking, wet preserving, vacuum packaging, sterilizing, and finished product examining. The process comprises the steps that: high-quality duck feet are selected and trimmed; the duck feet are washed twice by using clear water, and are dip-dried in a basket; a precooking marinade is prepared by using 100kg boiled water and 10% of edible salt, 5% of soy sauce, 3% of sliced ginger, 0.5% of aniseed, and 1% of cinnamon; the materials are boiled for 30min in a boiling state; a material bag is boiled for 15min with the duck feet, such that the product is uniformly heated, colored, and flavored; when the product is in a sauce-yellow color, the product is fetched, dip-dried, and cooled; a preserving liquid is decocted in a sandwich pot; the duck feet is placed in the preserving liquid, and is preserved for 10min; and vacuum packaging and sterilizing are carried out.

The invention discloses a special feed for a broiler chicken growing to more than 120 days. The special feed for the broiler chicken growing to more than 120 days consists of a main component A and a Chinese herbal medicine B, wherein the main component A comprises the following raw materials in part by mass: 280-320 parts of corn, 420-470 parts of straw bio-feed, 120-140 parts of bran and 110-130 parts of bean cake; the Chinese herbal medicine B comprises the following raw materials in part by mass: 48-52 parts of honeysuckle, 98-102 parts of rhizoma imperatae, 6-8 parts of andrographis, 7-9 parts of Coptis chinensis, 10-14 parts of herba violae, 11-13 parts of Scutellaria baicalensis, 28-32 parts of astragalus, 48-52 parts of saussurea involucrata, 9-11 parts of red ginseng, 48-52 parts of medicated leaven, 98-102 parts of wild buckwheat, 18-22 parts of amomum, 4-6 parts of bay leaf, 14-16 parts of tangerine peel, 9-11 parts of cardamom, 14-16 parts of tsaoko amomum fruit, 14-16 parts of galangal, 9-11 parts of large fennel, 9-11 parts of fennel, 14-16 parts of rhizoma polygonati, 14-16 parts of medlar, 48-52 parts of forsythia, 48-52 parts of Cyrtomium fortunei, 14-16 parts of licorice, 9-11 parts of galangal fruit, 14-16 parts of long pepper and 9-11 parts of cumin; and a mixture mass ratio of the main component A to the Chinese herbal medicine B is 1000: (1.5-1.7). After the broiler chicken grows to more than 120 days, the broiler chicken is fed with the special feed for the broiler chicken, so that the immune power of the broiler chicken can be improved, the disease incidence of the broiler chicken can be reduced, the mouth feel of the broiler chicken can be significantly improved, the meat is fresh and tender and the efficiency of a breeder is improved.

The invention discloses a clear oil compound seasoning. The clear oil compound seasoning contains the following components: rape seed oil and spice, wherein the spice at least contains chilli and / or chilli oil. The spice is one or a combination of several of ginger, Guangxiang, fennel, bay leaf, pepper and Chinese galangal powder. The invention also discloses a method for manufacturing the clear oil compound seasoning. The seasoning has good effects of promoting appetite and seasoning, and is particularly suitable to be used as a bottom material of hotpot, particularly Chongqing hotpot. The seasoning can be preserved for long term and used at any time. The manufacturing method can keep nutrient components, can play a role in improving the flavor and increasing many qualities of color, fragrance, taste and the like, and stimulates the appetite of people more.

The invention discloses instant pig head meat and a processing method thereof. The processing method is characterized by adopting a domestic pig head as a main material and concretely adding, by 4000g of pig head meat, 8-10g of edible salt, 4.5-6.5g of chickens' extract, 4-6g of monosodium glutamate, 20g of a marinating traditional Chinese medicine package, 6g of amomum tsao-ko, 4-5g of ligusticum wallichii, 6.5g of grosvenor momordica fruit, 5.5-6.5g of cardamom, 6g of cassia, 6g of illicium verum, 3.5g of fennel, 8g of rock sugar, 6g of dried pepper, and 10g of bay leaf, wherein the marinating traditional Chinese medicine package comprises components of 3.2g of white ginseng, 2.4g of wolfberry, 3.2g of dioscorea, 4g of Chinese angelica, 2.4g of radix codonopsis, 3.2g of prepared radix rehmannia, and 1.6g of glabrous greenbrier rhizome. The instant pig head meat is processed through blanching, frying, high-temperature steaming, and marinating. The prepared instant pig head meat is convenient to carry and suitable for the public to eat. The instant pig head meat has excellent taste, maintains great nutritional value, and is suitable for industrial processing.

The invention discloses a special-purpose composite immunopotentiator for loaches, and a preparation method of the special-purpose composite immunopotentiator. The composite immunopotentiator is prepared from the following components in parts by weight: 5-10 parts of garlic, 5-15 parts of Chinese rhubarb extracts, 1-5 parts of forsythia suspensa extracts, 1-5 parts of hickory exocarp crude extracts, 4-6 parts of bay leaves, 2-3 parts of sichuan chinaberry bark, 1-5 parts of alamo leaves, 5-10 parts of common ducksmeat herbs, 10-15 parts of haws, and 10-20 parts of table salt. The immunopotentiator is used as an additive to be matched with a conventional feed for use, so that the organism immunity of the loaches can be strengthened, and the resistance of the loaches can be improved; the immunopotentiator does not have toxic or side effects or untoward reaction; the immunopotentiator does not have bad influence on the tastiness of the feed, and the garlic, the Chinese rhubarb extracts, the forsythia suspensa extracts, the hickory exocarp crude extracts and the table salt are matched for use, so that saprolegniasis can be prevented all year round, and the attack rate can be reduced; the bay leaves, the sichuan chinaberry bark and the alamo leaves which are added can have the effects of eliminating and killing rotalia and gyrodactylus; the common ducksmeat herb extracts which are added can have better effect of preventing erythrodermatitis.

The invention relates to a seasoning, especially a seasoning for barbecue. The barbecue seasoning comprises the following ingredients: 50-80 weight portions of chili powder, 50-80 weight portions of cumin, 20-30 weight portions of white pepper, 30-50 weight portions of salt, 20-25 weight portions of Chinese prickly ash, 20-25 weight portions of black pepper, 2-3 weight portions of fennel, 1-3 weight portions of bay leaf, 3-5 weight portions of cassia, and 5-10 weight portions of seafood powder. The food produced by using the seasoning has a unique taste. The seasoning adopts natural plants for combining according to the proportions and in the processes of grinding, disinfection.

The invention discloses a preparation method of a special cooking wine for removing the smell of beef and mutton and enhancing flavor, which is characterized by comprising the following ingredients and preparation process thereof: adding a certain amount of dried mushroom powder and paprika ash powder to water the weight of which is 9-11 times of the total mass of the ingredients, leaching at 90-95 DEG C for 2-4h, and determining the volume after press filtration; adding a certain amount of tangerine peel powder, hawthorn powder, bay leaf powder, fructus amomi powder, cumin powder, pepper powder, tsaoko powder, rhizoma kaempferiae powder, star anise powder, fennel powder, nutmeg powder and clove powder to edible alcohol the weight of which is 3-4 times of the total mass of the ingredients, leaching at room temperature for 15-20d, and determining the volume after press filtration; sequentially mixing a certain amount of trehalose, white granulated sugar, salt, mature vinegar and glutinous rice fermented base wine with the water extract of the ingredients and the alcohol extract of the ingredients; and preparing the special cooking wine with the alcohol content of 15% for removing the smell of beef and mutton and enhancing the flavor by the processes of filtering, filling, sterilizing and the like. The cooking wine can be used for cooking dishes of beef, mutton and the like and processing products thereof, and has obvious effects of removing the smell of beef and mutton and enhancing the flavor.

The invention relates to a seasoning and a preparation method thereof. The seasoning comprises materials as follows: chicken essence, monosodium glutamate, salt, sugar, food flavor enhancer, oil, zanthoxylum schinifolium, pricklyash peel, chili powder, sesame, peanut, walnut meat, cinnamon, pepper, bay leaf, fennel, Yukou (a seasoning), tsaoko, clove, murraya paniculata, and condensation wave. The seasoning consists of chicken essence, monosodium glutamate, sugar, salt, chili powder and food flavor enhancer in the powder state and mixed grease in the grease state. The invention also provides a method for preparing the mixed grease in the seasoning. The invention is spicy and full of flavor, easy to be stored and transported and simple for industrialization production, therefore, the invention can be used as a flavoring and a spice for sale use.

The invention belongs to the technical field of food preparation, and particularly relates to dried wild boar meat and a manufacturing method of the dried wild boar meat. The ratio of a main required material is 5000 grams of wild boar meat. The ratios of auxiliary materials are 18-22 grams of nutmeg, 20-25 grams of alpinia tonkinensis gagnep, 15-23 grams of dahurian angelica root, 18-25 grams of Chinese prickly ash, 25-35 grams of illicium verum, 1-2 grams of cooking wine, 2-3 grams of soy sauce, 1-2 grams of white sugar, 500-650 grams of salt, 10-15 grams of fennel seed, 18-23 grams of coriander seed, 13-18 grams of bay leaf, 15-20 grams of Chinese magnoliavine, and 5-15 grams of tea leaf. The dried wild boar meat prepared in the invention is special in taste, abundant in nutrition, and beneficial for health, and is suitable for a large group of people to eat.

The invention discloses a special feed for a broiler chicken growing for 76-120 days. The special feed for the broiler chicken growing for 76-120 days is prepared by mixing a main component A and a Chinese herbal medicine B in a certain ratio, wherein the main component A comprises the following raw materials in part by weight: 320-370 parts of corn, 380-420 parts of straw bio-feed, 120-140 parts of bran and 110-130 parts of bean cake; the Chinese herbal medicine B comprises the following raw materials in part by weight: 38-42 parts of honeysuckle, 68-72 parts of rhizoma imperatae, 6-8 parts of andrographis, 5-7 parts of Coptis chinensis, 9-11 parts of herba violae, 9-11 parts of Scutellaria baicalensis, 18-22 parts of astragalus, 2-4 parts of saussurea involucrata, 9-11 parts of red ginseng, 38-42 parts of medicated leaven, 48-52 parts of wild buckwheat, 9-11 parts of amomum, 2-4 parts of bay leaf, 9-11 parts of tangerine peel, 4-6 parts of cardamom, 4-6 parts of tsaoko amomum fruit, 4-6 parts of galangal, 4-6 parts of large fennel, 4-6 parts of fennel, 9-11 parts of rhizoma polygonati and 9-11 parts of medlar; and a mixture mass ratio of the main component A to the Chinese herbal medicine B is 1000: (1.5-1.7). After the broiler chicken grows for 76-120 days, the broiler chicken is fed with the special feed for the broiler chicken, so that the immune power of the broiler chicken can be improved, the disease incidence of the broiler chicken can be reduced and the meat quality of the broiler chicken can be improved; and therefore, the breeding cost of a breeder is reduced and the breeding efficiency of the breeder is improved.

The invention mainly relates to the technical field of food processing and discloses faint scent braised beef. The faint scent braised beef is prepared from the following raw materials: beef, red kojic rice powder, chopped green onion, fresh ginger, anise, Chinese prickly ash, bark of cinnamon, tangerine peel, fennel, rhizoma kaempferiae, fructus tsaoko, bay leaf, radix angelicae dahuricae, fructus amomi, folium et folinm murrayae, semen alpiniae katsumadai, flos magnoliae, radix codonopsis, xiangsha, long pepper, flos caryophylli, fructus lycii, fructus gardeniae, jasmine flower, peach flower, cooking wine, dark soy sauce, rock candy, iodized salt, sesame seed oil and lactic acid bacteria; the faint scent braised beef is bright red and attractive, is crispy and tender and has rich faint scent; a plurality of Chinese herbal medicines are added and have the effects of resisting bacteria and killing worms and the shelf life is prolonged; the red kojic rice powder is added so that the red color of the beef is improved, and the red kojic rice powder is safe and healthy and has the effect of protecting cardiovascular and cerebrovascular; the fructus lycii, the fructus gardeniae, the jasmine flowers and the peach flowers are fermented through the lactic acid bacteria so that the faint scent is increased, and nutrients and health-care effect are enhanced; bacteria resistance and inflammation diminishing are realized, the immunity of human bodies is enhanced and the cardiovascular and cerebrovascular are protected; the faint scent and tenderness of the beef are increased, and adverse effects on the cardiovascular and cerebrovascular, caused by braised beef, are avoided; the sales volume is improved by 10.2 percent and the economic income is improved by 14.1 percent.

The invention discloses a special feed for a broiler chicken growing for 36-75 days. The special feed for the broiler chicken growing for 36-75 days is prepared by mixing a main component A and a Chinese herbal medicine B in a certain ratio, wherein the main component A comprises the following raw materials in part by weight: 380-420 parts of corn, 280-320 parts of straw bio-feed, 145-155 parts of bran and 145-155 parts of bean cake; the Chinese herbal medicine B comprises the following raw materials in part by weight: 28-32 parts of honeysuckle, 48-52 parts of rhizoma imperatae, 5-7 parts of andrographis, 4-6 parts of Coptis chinensis, 6-8 parts of herba violae, 6-8 parts of Scutellaria baicalensis, 1-3 parts of saussurea involucrata, 3-5 parts of red ginseng, 18-22 parts of medicated leaven, 18-22 parts of wild buckwheat, 4-6 parts of amomum, 1-3 parts of bay leaf, 4-6 parts of tangerine peel and 2-4 parts of cardamom; and a mixture mass ratio of the main component A to the Chinese herbal medicine B is 1000: (1.5-1.7). The special feed for the broiler chicken growing for 36-75 days is wide in raw material source, low in cost and simple in preparation process; after the broiler chicken grows for 36-75 days, the broiler chicken is fed with the special feed for the broiler chicken, so that the immune power of the broiler chicken can be improved, the disease incidence of the broiler chicken can be reduced and the meat quality of the broiler chicken can be improved; and therefore, the breeding cost of a breeder is reduced and the breeding efficiency of the breeder is improved.

The invention belongs to the food processing field, specifically relates to a fish liver sauce and a processing method of the fish liver sauce, aims at solving a problem that the existing fish liver waste is severe as the existing fish liver is insufficiently utilized, and provides a sauce which is high in nutritive value for people. The fish liver sauce comprises processes of deodorizing, flavor enhancing and seasoning, wherein the deodorizing is soaking for 45-120 minutes in a deodorizing agent, and flavor enhancing is enhancing flavor by virtue of Maillard reaction. In terms of fresh weight of the fish liver, the deodorizing agent consists of 5%-12% of salt, 4%-10% of vinegar, 1%-4% of pepper powder, 1.5%-3% of bay leaf, 8%-20% of raw tomato juice, 2%-4% of yellow rice and the balance of water. The fish liver sauce disclosed by the invention is high in nutritive value, contains abundant unsaturated fatty acid, especially EPA (timnodonic acid) and DHA (dihexyl adipate), and is low in cholesterol content; and the prepared fish liver sauce has no fishlike smell, and also is unique in sauce flavor.

The invention belongs to the technical field of food flavoring, and discloses a seasoning for hot and sour rice noodles. The seasoning for hot and sour rice noodles is prepared from, by mass, 20-40 parts of soybean salad oil, 3-5 parts of bean halves, 20-30 parts of glutinous rice cake chilies, 3-5 parts of old ginger, 3-5 parts of garlic, 1-2 parts of ground sesame seed oil, 5-10 parts of vinegar, 0.5-1 part of essence for food, 5-10 parts of rod chilies, 1-3 parts of white granulated sugar, 5-10 parts of edible salt, 3-5 parts of monosodium glutamate, 3-5 parts of chicken powder condiment, 1-2 parts of white sesame seeds, 1-3 parts of peanuts, 1-3 parts of Sichuan pepper powder, 0.1-1 part of common fennel powder, 0.5 part of star aniseed powder, 0.3-0.5 part of white pepper powder and 0.1-0.3 part of bay leaf powder. The seasoning does not need to be prepared on site and guarantees the taste uniformity and the hot and sour taste balance.

The invention relates to a production process for dried cattle beef. The production process comprises a raw meat soaking and blood removing step, a raw meat segmenting step, a cropping step, a cutting step, a preparing and frying step, a baking step, a cooling step, a high-temperature sterilizing step, a vacuum packaging step and a storing step. In the steps, the added spice comprises the following raw materials in parts by weight: 10-12 parts of amomum, 10-12 parts of cardamom, 10-12 parts of clove, 10-12 parts of costus root, 10-12 parts of cinnamon, 10-12 parts of amomum tsao-ko, 2-4 parts of rhizoma kaempferiae, 20-22 parts of anise, 20-22 parts of spikenard, 20-22 parts of patchouli, 20-22 parts of sinomenium acutum aroma, 1-3 parts of lithospermum, 1-3 parts of Ricepaperplant Pith , 1-3 parts of lysimachia foenum-graecum, 1-3 parts of licorice root, 10-12 parts of lysimachia sikokiana, 20-22 parts of fennel, 1-3 parts of dried orange peel and 2-4 parts of bay leaf. Compared with the prior art, the production process disclosed by the invention has the advantages the fishy flavor removing and refresh keeping effects can be enhanced, the excellent mouthfeel of the dried cattle beef can be still maintained after the dried cattle beef is stored for six months; and the used spice is lower in cost and natural in components, has a dietary therapy function and anti-oxidation function and benefits the health.

The invention relates to a preparation method for curry powder. The preparation method comprises the following steps of: drying turmeric, coriander, cumin, white pepper, black pepper, cardamom, capsicum, bay leaf, ginger, Jamaica pepper, mustard seed and celery seed serving as raw materials respectively and then crushing with a crushing machine; sieving the crushed raw materials with a 60-mesh sieve; uniformly stirring and mixing; filling in a closed boiler; baking at the temperature of less than 100 DEG C and then cooling; filling in a curing tank for 6 hours; and finally metering and packaging to prepare a finished product. The method has the advantages of simple preparation process and low production cost; the prepared curry powder achieves a better effect in a better proportion of the raw materials; the advantages of the various raw materials are integrated; and the curry powder has a fragrant smell, a full and fine flavor and a scientific formula.

The invention relates to a production process for processing and preparing pickled cucumber can by handpicking fresh cucumber as raw material, comprising the steps as follows: the cleaned cucumber raw material is dipped in potassium permanganate solution, subsequently washed cleanly, scalded, drained and bottled; 700g of cucumber per bottle is matched with flavors and auxiliary materials as follows: 0-0.5g of mustard seeds, 0-0.5g of black pepper, 0-5 pieces of red capsicum, 0-5 pieces of green capsicum, 0-10g of fresh fennel, 0-10g of fresh horse radish juice, 0-3 pieces of dry bay leaves, and 0-5g of garlic; all flavors and auxiliary materials are scalded by boiled water, drained and bottled; soup juice is prepared by 1000g of water, 20-60g of salt, 20-65g of sugar and 2-15ml of acetic acid; subsequently, the soup juice is scalded and bottled; the soup juice is added and the bottle is sealed; subsequently, spraying sterilization and cooling are carried out. The addition quantity of the acetic acid and suitable process during post-ripening period are determined after the sterilization is carried out; the product has natural color, is crisp and fresh, has suitable acidic and sweet flavor and bright soup juice. The method further improves the quality of the product, ensures that the flavor of the final product completely meets the traditional food habits in northern area and central Asia area, and realizes the industrial production of traditional vegetable cans.