33 results about "Citrus sphaerocarpa" patented technology

The invention relates to selenium-enriched edible mushroom soup and a cooking method thereof. The manufacture method comprises the steps of: cleaning one or various selenium-enriched edible mushrooms and eliminating impurities; cutting up the mushrooms, and cooking the mushrooms with one or various meat foods such as chicken shell, duck bone, goose bone, pork chop, beefsteak, mutton chop, pig bone, ox bone, goat bone, chicken, duck meat, goose meat, and the like, and one kind of or various kinds of fennel, star anise, Chinese cinnamon, peppermint, cooking wine, bean paste, milk vetch, angelica, pseudo-ginseng, radix pseudostellariae, American ginseng, sugar, lemon, orange peel, ginger, and the like for a long time to stew the soup; filtering the soup to obtain puree; mixing the puree with one kind of or various kinds of powder ground from barley and cooked brown, potato, root of lotus, caltrop starch, tianli powder, starch, soy sauce, selenium-enriched yeast, lard, butter, mutton fat, chicken fat, duck fat, goose fat, edible oil, monosodium, salt, food additive and food preservative; cooking the materials together, recovering water, and mixing the materials with one kind of or various kinds of garlic dry powder, dried green onion sections, dried vegetable pieces, paprika, Sichuanese pepper corn, pepper, curry powder, tea powder, bean vermicelli cut into sections, and the like; and packaging equivalently, and then carrying out sterilization treatment.

The invention provides health jelly and a preparation method thereof, and belongs to the technical field of fruit and vegetable deep processing. The health jelly comprises the following components in parts by weight: 10-70 parts of balsam pear pulp, 5-50 parts of haw pulp, 10-60 parts of okra pulp and 10-30 parts of an orange peel extraction liquid. The preparation method comprises the following steps: mixing the balsam pear pulp, the haw pulp, the okra pulp and the orange peel extraction liquid according to a proportion; carrying out fine milling with a colloid mill; carrying out high-pressure homogenization, filtration, vacuum concentration, forming, sterilization, packaging and inspection for storage. According to the health jelly and the preparation method, such food materials as haws, balsam pears, orange peels and okra are processed into natural jelly; the produced jelly does not contain any food additives, and has certain health functions such as the auxiliary reduction of blood fat and blood pressure; not only is a jelly product with a dietary therapy function provided for consumers to enrich the variety of jelly products, but also the healthy development of haw, balsam pear and okra planting industries is facilitated.

The present invention discloses a kind of low sugar orange taste preserved pumpkin, which is produced with the materials including mashed pumpkin 50-65 wt%, orange peel paste 5-15 wt%, syrup 20-35 wt% and table salt 0.1-0.5 wt%. The low sugar orange taste preserved pumpkin is produced through mixing the materials, eating to concentrate, cutting and drying in a drier at 60-80deg.c for 6-8 hr. The low sugar orange taste preserved pumpkin has the taste and health functions of both pumpkin and orange peel, and low sugar content.

The invention discloses a traditional Chinese medicine mosquito repellent and a preparation method thereof. The traditional Chinese medicine mosquito repellent is prepared from the following components in parts by mass: 0-8 parts of dahurian angelica root, argyi leaves, honeysuckle, mint, acorus calamus, wrinkled gianthyssop, clove, borneol, burnt orange peel, orange peel, pomelo peel, purple common perilla, rhizoma atractylodis, citronella, Chinese anise, dried orange peel, mandarin orange peel, cassia, common scouring rush herb, astragalus root, coarse tea, jasmine, evening primrose, ginseng and oriental wormwood. The preparation method comprises the following steps: preparing a first leaching solution; preparing a second leaching solution; mixing the first leaching solution and the second leaching solution, and concentrating the mixed solution under reduced pressure to obtain a mixed extract; and conducting heating and dispersing to obtain the traditional Chinese medicine mosquito repellent. The traditional Chinese medicine mosquito repellent prepared from the traditional Chinese medicines provided by the invention can well protect the skin from being bitten by mosquitos, simultaneously has no side effect on the human body, and brings great convenience for people.

The invention provides a lotus leaf dietary therapy method for reducing fat and losing weight. The method is characterized in that the lotus leaf is used as the major raw material. The method comprises the following steps of preparing a piece of lotus leaf (dried and fresh both ok), 20g of cassia occidentalis, 2 to 3 parts of hawthorn, 15g of orange peel (dried and fresh both ok), 10g of lycium barbarum, and 6g of aloe; crushing the washed lotus leaf; washing hawthorn and removing beard; washing cassia occidentalis and aloe and decocting for 30 minutes with 1,000ml of water, wherein the decocting is performed with big fire firstly until boiling and then slowed down with soft fire; filtering the medicinal liquor after decocting; adding polished round-grained rice, orange peel and lycium barbarum to the decocted medicinal liquor; and slowly decocting with soft fire until thicken congee is produced. The thicken congee is taken two to three times once a week and is suitable for all people. The lotus leaf dietary therapy method can solve the problem of taking weight-loss drug or giving an injection of the traditional method and is suitable for people suffering from high fat caused by diet and the fat crowd.

The invention provides a whole orange juice prepared by carotenoid extracted from orange peel, which comprises fruit pulp prepared from carotenoid extracted from orange peel, orange juice and orange fruit dressing pulp. The content of carotenoid in dispersant state in the fruit juice amounts to 1.4-1.5 mg / 100g.

The invention discloses a method for preparing black garlic and blueberry wine. The method mainly comprises the steps of blueberry wine brewing and mulled wine preparation. The black garlic and blueberry wine is a kind of fruit wine with extremely good healthcare function. Compared with blueberry dry red wine, the black garlic and blueberry wine has the advantage that by adding black garlic juice during aging, the situation that total phenol content is reduced greatly during blueberry dry red wine brewing is avoided. Due to the fact that mulled wine contains folium perillae extract, the content of polyphenol and anthocyanin in the blueberry wine can be increased; extracts of felon herb, alfalfa, licorice root, radix gentianae, fresh lemon or orange peel make the taste and mouthfeel of the blueberry wine richer; especially, black garlic juice and fresh lemon can partially replace sulfur dioxide to achieve oxidation resistance, so that the fruit wine is safer and more reliable to drink.

The invention discloses a brown dyeing agent for wicker products, which is prepared from the following raw materials: dried loquat leaves, chestnut shells, hickory nut shells, rapeseed meal, dried banana peels, potato scraps, coffee beans, a bunch of red, and cockscombs Flowers, tomatoes, red hawthorn, yellow cicada, wild chrysanthemum, yellow squash, orange peel, iris, star flower, blueberry, cabbage. The brown dyeing agent for willow weaving provided by the invention is simple to prepare, is extracted from pure natural plant materials, is cheap, and saves 11.7% of the cost; according to the characteristics of the plants, brown, red, yellow and blue are extracted respectively, and are carried out according to the principle of three primary colors. Color matching, efficient and fast, to get natural coffee color; when dyeing, just soak in the aqueous solution of dyeing agent for a short time, uniform dyeing, pure color, no fading, mildew and moth resistance, easy storage, extended service life, no poison Reagent, safe and environmentally friendly, has health care function and plant fragrance, and protects human health.

The invention provides a preparation method of a mandarin orange peel composite plant agricultural insecticide. The method comprises the following steps: preparing waste mandarin orange peel as a raw material; extracting mandarin orange alkaloid with an organic solvent; adding capsaicin, sophocarpidine and rotenone, and compounding into a wide-spectrum plant agricultural insecticide. The insecticide can be used for effectively preventing and controlling tetranychus cinnabarinus, panonychus citri, vegetable aphids, cabbage caterpillars, rice-stem borers, euproctis pseudoconspersa strands and empoasca flavescens, and has stomach killing and touch killing effects as a wide-spectrum insecticide. The insecticide is a safe, efficient, residue-free and nuisanceless plant-derived pesticide. The insecticide replaces chemical agricultural insecticides, and is a plant agricultural insecticide with a development prospect.

The invention discloses seasoning for rolled dough, which comprises the following raw materials in part by weight: 600 parts of wild pepper, 200 parts of clove, 1,000 parts of dried ginger, 1,000 parts of fennel fruit, 200 parts of dahurian angelica root, 50 parts of netmeg, 1,000 parts of star anise, 500 parts of orange peel, 200 parts of cumin and 500 parts of tsaoko amomum fruit. The method for preparing the seasoning comprises the steps of: respectively crushing the materials and mixing, or mixing the materials and crushing. The seasoning has good taste and rich aroma, promotes the appetite, contributes to digesting and strengthening stomach, and is particularly suitable for cooking and processing the rolled dough, cold noodles, rice pericarp and cool braised noodles.

The invention relates to the technical field of vinegar beverage, particularly relates to a method for preparing vinegar beverage by soaking materials with millet vinegar, and aims at solving the technical problem of providing millet vinegar beverage and a preparation method thereof. Nutritional ingredients in health-care ingredients are extracted by effectively utilizing the traditional millet vinegar, so that the millet vinegar beverage is small in change of taste and flavor and short in production cycle. The adopted technical scheme is as follows: the millet vinegar beverage is prepared from the materials in parts by weight: 1-5 parts of red dates, 3-7 parts of peanut, 2-5 parts of medlar, 3-6 parts of hawthorn, 1-4 parts of orange peel, 2-5 parts of ginger, and 90-110 parts of millet vinegar. The method is widely applied to the technical field of the millet vinegar beverage.

The invention discloses a preparation method of health-care pumpkin pies, and relates to the technical field of food processing. The pumpkin pies are prepared from skin materials and stuffed materials, wherein the skin materials are prepared from the following raw materials: pumpkins, glutinous rice flour, chestnuts, milk, cooking oil and white sugars; the stuffed materials are prepared from the following raw materials: candied red beans, osmanthus jam, rose jam and processed tangerine peels. According to the pumpkin pies disclosed by the invention, the raw materials are reasonably selected and proportioned, and are processed by adopting a special processing technique, so that the problems that the taste and the fragrance of existing pumpkin pies are single are solved, and the prepared pumpkin pies are soft and glutinous as well as fragrant and sweet; after the pumpkin pies are eaten, sensed and distinguished different smells and tastes are mixed together, so that the taste level of the health-care pumpkin pies is rich, the health-care pumpkin pies are sweet and non-greasy, keep a lasting fragrance, and are particularly suitable for being eaten by young people; therefore, the health-care pumpkin pies are high-quality snacks.

The invention provides citrus reticulata peel and sweet-scented osmanthus black tea and a preparation method thereof. The preparation method comprises the following steps of removing pulp from red citrus reticulata, maintaining complete citrus reticulata peel, putting sweet-scented osmanthus at the bottom of the citrus reticulata peel, adding black tea on the sweet-scented osmanthus, performing sealing, performing baking, and after baking, performing natural ventilation so as to obtain the citrus reticulata peel and sweet-scented osmanthus black tea. According to the preparation method disclosed by the invention, the citrus reticulata peel and sweet-scented osmanthus black tea is prepared by a method of united baking of the black tea through the sweet-scented osmanthus and the citrus reticulata peel, and the preparation method has the advantage of being simple, convenient, easy to operate and the like. The adopted citrus reticulata peel is from Sichuan Danleng county, and the black tea is Sichuan Mengding mountain black tea and is rich in nutrition and good in mouth feel. According to the prepared citrus reticulata peel and sweet-scented osmanthus black tea, the efficacy of the black tea and the efficacy of the citrus reticulata peel are completely exerted; and when the black tea and the citrus reticulata peel are matched with the sweet-scented osmanthus, the mouth feel of the black tea and the mouth feel of the citrus reticulata peel can be improved, and the citrus reticulata peel and sweet-scented osmanthus black tea has the advantages of refreshing, eliminating tiredness, inducing diuresis to reduce edema, promoting salivation, clearing heat, invigorating the spleen, stimulating the appetite, eliminating dampness, resolving phlegm and the like.

The invention discloses a pear vinegar beverage capable of improving sleep. The pear vinegar beverage is made from the following raw materials in parts by weight: 400-500 parts of pears, 10-14 parts of wheat germ, 6-8 parts of lophatherum herbs, 5-7 parts of orange peel, 3-6 parts of jasmine flowers, 8-12 parts of polished glutinous rice, 15-20 parts of acacia honey, 6-9 parts of camomile, 4-6 parts of dogbane leaves, 6-7 parts of black sesame seeds, 2-4 parts of glossy ganoderma, 25-35 parts of oligomerization maltose, 4-5 parts of chitosan, and an appropriate amount of pectinase. The obtained pear vinegar disclosed by the invention is yellowish in color, clear, transparent and glossy, consonant in uniformity, and free from suspended substances and precipitate, has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears, and is gentle, pure, rich and mellow in sourness.

The invention discloses a making method of seasoned pork. Raw materials are as follows in parts by weight: 500-700 parts of pork, 90-110 parts of soybean sauce, 20-30 parts of rapeseed oil, 1-2 parts of pseudo-ginseng powder, 3-5 parts of rehmannia leaves, 2-5 parts of Chinese hawthorn seeds, 3-5 parts of mango leaves, 2-3 parts of codonopsis pilosula, 3-5 parts of fructus amomi, 3-5 parts of grape leaves, 2-3 parts of castanea seguinii leaves, 10-20 parts of fresh orange peels, 1-2 parts of rose flowers, 1-2 parts of lophatherum gracile, 3-5 parts of corn powder, 5-8 parts of grape seed oil, 10-20 parts of soybean paste, 20-30 parts of grape wine, and suitable amount of condiments and water. The seasoned pork disclosed by the invention sufficiently adsorbs beneficial components of traditional Chinese medicinal materials in a boiling phase so as to have a health-care effect; the codonopsis pilosula is used for tonifying Qi, the Chinese hawthorn seeds are used for invigorating stomach and the rehmannia leaves are used for reducing blood sugar; a previous meat fishy smell can be also removed; the making method adopts the fresh orange peels, the rose flowers and the lophatherum gracile to be fried by oil, and then the fried materials and other condiments are used for pickling the pork; therefore, the mouth feel of the pork is enhanced, the pork has flower aroma and orange aroma and the product can attract consumers.

The invention provides a preparation method of a desaccharified sesame-seed cake and the desaccharified sesame-seed cake. The method comprises the steps of a, preparing maltose through barley and glutinous rice, peeling sesame seed to obtain peeled sesame seed, refining the marketed brown sugar to obtain refined brown sugar, and pickling orange peel through the maltose to obtain usable orange peel; b, adding the maltose, sesame seed oil and vegetable oil into flour, rolling to form a flour agent and then fermenting; wrapping the refined brown sugar and the usable orange peel with the fermented flour agent, and then rolling to obtain an original blank; and c, wrapping the surface of the original blank with a layer of peeled sesame seeds, and then drying to obtain the desaccharified sesame-seed cake. The invention further provides the desaccharified sesame-seed cake prepared by the method. The desaccharified sesame-seed cake prepared by the method is golden in color, crispy in outside and inside, sweet, slugged, and easily stored.

The invention discloses a lentinula edodes soy sauce and a preparation method thereof. The lentinula edodes soy sauce consists of the following materials: fresh lentinula edodes, dried ginger, fennel, wild pepper, aniseed, orange peel, cinnamon, edible preservatives, lysine, monosodium glutamate, salt, bean soaking water, warm water and caramel. The preparation method comprises the following steps: crushing and leaching; regulating the PH value and heating; dosing and concentrating; mixing saline water; refining a finished product; sterilizing before filling; packaging and storing. The lentinula edodes soy sauce disclosed by the invention has characteristics of being thick in lentinula edodes flavor, capable of keeping original nutrition of the lentinula edodes, short in brewing period, high in product purity, high in benefit, rich in nutrition, delicious in taste, safe, reliable, and considerable in market prospect, and is healthcare condiment with relatively useful function; besides, the lentinula edodes soy sauce is nutritional and healthy, and suitable for people of all ages.

A fresh pomegranate rind formula for treating chronic gastritis is composed of 65 to 75% of fresh pomegranate rind, 6 to 10% of orange peel, and 25 to 35% of honey by mass ratio, The formula is prepared by chopping the fresh pomegranate rind and orange peel, adding water to decoct, decocting to sticky and thick state, adding honey, stopping fire until boiling, and bottling after cooling. Daily 2 times, and every time 1 spoon.

The invention discloses a bean-dreg orange-peel chicken-soup steamed bun and a preparation method thereof. The steamed bun comprises the following raw materials in parts by weight: 70-80 parts of flour, 20-30 parts of maize powder, 15-20 parts of bean dregs, 15-20 parts of orange peels, 30-40 parts of pumpkins, 2-4 parts of mulberries, 1-2 parts of stephania, 1-2 parts of mulberry leaves, 0.8-1.2 parts of sunflower discs, 2-3 parts of yeasts, 8-10 parts of honey and a proper amount of old chicken soup. The preparation method comprises the following steps: mixing a dough, kneading the dough, shaping, fermenting, and steaming to obtain the bean-dreg orange-peel chicken-soup steamed bun. The steamed bun produced by using the method is fine, smooth, fragrant and chewable; the added bean dregs have the effects of reducing the content of cholesterol in blood and reducing the consumption of diabetes on insulin; rich food fibers in the bean dregs have the effects of preventing intestinal cancers and lowing weight; the orange peels contain components such as volatile oil, hesperidin and vitamins B and C, the volatile oil has the effects of warming and stimulating gastrointestinal tracts, promoting secretion of digestive juice, removing pneumatosis from intestinal canal and whetting appetite, and the orange peels are also common traditional Chinese medicines and have the effects of promoting vital energy circulation, benefiting spleen, removing dampness to reduce phlegm, removing grease, remaining fragrance and calming adverse-rising energy to arrest vomiting; the steamed bun also contains various important components beneficial to a human body and is beneficial to the human body after being eaten for a long term.

The invention provides ultramicro ginkgo tea and a preparation method thereof, and relates to instant ginkgo tea and a preparation technology thereof. The ultramicro ginkgo tea consists of submicron powder components of materials obtained after mixed fermentation and golden cleistothecium shaped ascospore reproduction in parts by weight of 18-25 parts of Fu tea, 12-18 parts of dried ginkgo leaves,4-6 parts of orange peel, 8-12 parts of haws, 5-7 parts of divaricate saposhnikovia roots, 4-6 parts of wrinkled gianthyssop herbs, 4-6 parts of radix angelicae dahuricae, 4-6 parts of mint leaves, 2-5 parts of pinellia tubers, 2-5 parts of poria cocos, 8-15 parts of lotus leaves, 3-5 parts of licorice roots and 3-5 parts of purslane herbs. The invention further relates to a preparation method ofthe ultramicro ginkgo tea. Various medicinal and edible plants of tea leaves, ginkgo leaves and the like are combined and fermented, so that the synergistic effects of promoting digestion, reducing blood lipid and easing constipation can be generated. Superfine crushing is adopted, so that the ultramicro ginkgo tea can be drunk when being brewed, and is convenient to drink. All effective components are eaten, so that the ultramicro ginkgo tea has favorable health-care effects.

The invention discloses a tea for reviving and refreshing. The tea comprises the following components in parts by weight: 30 to 40 parts of green tea, 30 to 40 parts of mint, 30 to 40 parts of orange peel, 30 to 40 parts of panax quinquefolius, 20 to 30 parts of peach blossom, 20 to 30 parts of chrysanthemum, 20 to 30 parts of greenish lily flowers, 10 to 20 parts of folium mori, 10 to 20 parts of felwort, and 10 to 20 parts of radix puerariae powder. The tea for reviving and refreshing has the advantages that medicinal materials are simple, various of Chinese herbal medicines are combined to act to realize the effects of reviving and refreshing; the components does not have any hormone, so that no side effects are caused; in addition, the components of the tea for reviving and refreshing are prepared from the common Chinese herbal medicines, so that the cost is relatively low, and the tea is suitable for popularization and use.

The invention discloses an intestine-moistening spring roll with fingered citrons and a preparation method thereof. The intestine-moistening spring roll is prepared from following raw materials including, by weight, 30-40 parts of wheat flour, 6-8 parts of nutritional additives, 3-4 parts of rice vinegar, 4-5 parts of sweet potatoes, 2-3 parts of oil-fired bean curd skin, 2-4 parts of shells of mung beans, 10-15 parts of orange juice, 4-5 parts of cucumber juice, 7-10 parts of chicken breast flesh, 2-4 parts of onions, 0.6-1.1 parts of fructus cannabis, 0.7-1.2 parts of davallia mariesii, 1.2-2.8 parts of roots of lindera fragrans, 2.3-3.4 parts of fingered citron flowers, 1.4-2.5 parts of aralia chinensis leaves, and 2.2-2.8 parts of orange peels. In the intestine-moistening spring roll, stuff is added with the components of the chicken breast flesh, the sweet potatoes, the oil-fired bean curd skin and the like so that the intestine-moistening spring roll with the fingered citrons is rich in mouthfeel and nutritional value. In addition, the intestine-moistening spring roll with fingered citrons contains various health-caring components, such as the fructus cannabis, the davallia mariesii, the roots of the lindera fragrans and the like, so that the intestine-moistening spring roll is good in effects of moistening dryness and lubricating the intestines, tonifying kidney, activating blood, moving qi and warming the middle.

The invention provides a household pork tripe cleaning method. The household pork tripe cleaning method comprises the steps that bouncy, glossy and white with light yellow fresh pork tripe is selectedon the market, and materials including, by weight, 500-1000 parts of pork tripe, 200-500 parts of tapioca flour, 200-500 parts of distilled water, 30-50 parts of a cortex cinnamomi soak solution, 50-80 parts of edible salt, 200-500 parts of hawthorn tea, 10-14 parts of orange peel, 4-8 parts of fresh ginger and 2-6 parts of bay leaves are prepared. In the cleaning process, the pork tripe is cleaned in the two processes, so that the effects of deodorization, impurity removing and degreasing of the pork tripe are better; by using the low permeability of the distilled water, the effective components of cortex cinnamomi permeate into the pork tripe, and the pork tripe has better functions of strengthening the spleen and stomach.

The invention discloses a heat-clearing coptis roasted asparagus lettuce slice. The slice comprises the following raw materials by weight: 100 to 108 parts of a roasted asparagus lettuce slice, 8 to 10 parts of coptis powder, 24 to 30 parts of pomegranate juice, 1 to 2 parts of radix astragali, 3 to 4 parts of orange peel, 1 to 2 parts of plantago, 1 to 2 parts of Buddleja officinalis, 2 to 3 parts of luffa flower, 2 to 3 parts of tree peony bark, 1 to 2 parts of indigowoad leaf, 4 to 6 parts of hawthorn powder, 1 to 3 parts of wolfberry leaf, 1 to 2 parts of pipewort and a proper amount of salt. The heat-clearing coptis roasted asparagus lettuce slice is prepared through decoction with traditional Chinese medicinal materials, steaming and infiltration, fermentation and seasoning, roasting, etc, so single taste of traditional convenient food is improved, no antiseptic is added, and human health is guaranteed; moreover, the heat-clearing coptis roasted asparagus lettuce slice has powerful health care efficacy, wherein the roasted asparagus lettuce slice is capable of benefiting the five organs, freeing the channels, clearing stomach-heat, reducing fever and causing dieresis, coptis can clear heat, dry dampness, purge fire and remove toxins, and plantago has the effects of heat-clearing and dieresis-inducing; and the slice provided by the invention is especially applicable to people who are thirsty and fretful.

The invention discloses lucid ganoderma and mango can which consists of the following raw materials in parts by weight: 85-90 parts of mangos, 4-5 parts of walnut powder, 4-5 parts of peanuts, 1-2 parts of agastache rugosus, 3-4 parts of foldleaf daylily roots, 1-2 parts of lucid ganoderma, 2-3 parts of cortex acanthopanacis, 1-2 parts of pineapple peels, 1-2 parts of sweet potato vines, 1-2 parts of sunflower discs, 1-2 parts of pearl grass, 1-2 parts of cordate houttuynia, 2-3 parts of orange peels, 22-30 parts of watermelons and a proper amount of water. According to the lucid ganoderma and mango can produced by using the method disclosed by the invention, fermented liquid of the watermelons and traditional Chinese medicines is used as can juice and replaces the conventional high-sugar water containing various additives, so that the flavor of the conventional can is thoroughly overturned, and additives such as food colourants are not added; the lucid ganoderma and mango can is green and safe and contains multiple nutritious components; the mangos have the effects on tonifying the stomach, promoting the secretion of saliva or body fluid, quenching the thirst, calming the adverse-rising energy and the like. The lucid ganoderma and mango can is suitable for middle-aged and old people; if people eat the can for a long time, diseases can be prevented; the health is benefited; the life of people can be prolonged.

The invention relates to the technical field of preparation of pickled lotus roots, in particular to a preparation method of canned lotus sprouts. The canned lotus sprouts consist of the following rawmaterials in parts by weight: 60-90 parts of lotus sprouts, 6-14 parts of dry red peppers, 1-5 parts of ginger, 0.5-2.5 parts of salt, 3-7 parts of dried fish, 5-10 parts of cashew nuts, 1-4 parts ofsesame seeds, 2-6 parts of artocarpus altilis, 1-4 parts of cumquat bark, 0.5-2.5 parts of Baijiu, 2-6 parts of salt black beans, and 0.01-0.03 part of a preservative. Besides, the invention furtherprovides a preparation method of the pickled lotus sprouts. The lotus roots prepared from the lotus sprouts produced in a lotus root place are unique in taste and good in flavor, the canned lotus sprouts are in cooperation of non-vegetarian foods and vegetarian foods, oily but not greasy, crispy and tasteful in mouth feel, fresh and delicious in flavor, controllable in preparation technology, anddurable in service life, and enterprise standard mass production is easy to realize.

The invention discloses a heat-clearing liver-calming hericium erinaceus-flavor chicken skewer which is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of chicken, 10-12 parts of a custard powder, 40-45 parts of hericium erinaceus, 1-2 parts of uncaria rhynchophylla, 2-3 parts of calcined ossa draconis, 1.5-1.8 parts of vinegar residues, 30-33 parts of chicken skin, 20-25 parts of pure chicken oil, 19-22 parts of a rose flower pollen, 9-10 parts of pigeon meat, and 13-14 parts of candied orange peel. The added uncaria rhynchophylla has the effects of clearing heat, calming liver, calming endogenous wind and arresting convulsion; at the same time, cinnamon is also added and has the efficacies of invigorating yang and supplementing fire of vital gate; and moreover, with addition of the chicken skin, the pigeon meat, squid and other accessories with unique taste, the chicken skewer is better in mouthfeel, and is suitable for both the young and the old.

The invention discloses a production method of tangerine peel and white mulberry leaf tea. The production method includes the steps: 1) preprocessing orange peel: cleaning oranges, opening the tops of the oranges to obtain orange top covers, taking out fruit pulp in the oranges, keeping shapes of the oranges, and cleaning and inverting and drying the oranges; 2) preparing white mulberry leaf oolong tea; 3) filling the orange peels with the white mulberry leaf oolong tea, and covering the oranges with the orange top covers; 4) drying; 5) baking at low temperature; 6) packaging the tea, performing closed aging in a dark place for 3-8 months to obtain the tangerine peel and white mulberry leaf tea. In the making process of the white mulberry leaf oolong tea serving as base tea, the orange fruit pulp discarded in the making process of common tangerine peel tea are sufficiently used and made into orange juice spray solution sprayed to white mulberry leaves, the taste and the concentration of the white mulberry leaf tea can be greatly improved in a subsequent process, the content of polyphenol as a main active component in the tangerine peel and white mulberry leaf tea can be at most increased from 12.28mg / g to 19.43mg / g, and needed aging time of the tangerine peel and white mulberry leaf tea with the sprayed orange juice spray solution can be greatly shortened.

The invention relates to the field of food and provides a selenium-rich herbal coffee grinding tea. The grinding tea is prepared from, by weight, 10-20 parts of selenium-rich herbal coffee beans, 10-15 parts of glutinous rice, 1-5 parts of soybeans, 1-3 parts of sesame, 1-3 parts of peanuts, 1-3 parts of tea leaves, 0.5-1.5 parts of orange peel, and 0.1-0.6 part of salt. The grinding tea has the advantages that as selenium-rich herbal coffee bean flour is contained in the raw materials, the finally processed grinding tea has unique coffee flavor and unique taste after drinking and thus is loved by young people; since the coffee bean flour in the raw materials is the selenium-rich herbal coffee bean flour, through an unique processing method, the processed grinding tea is rich in selenium,the bodies of people can fully absorb selenium after people drink the tea, the grinding tea can allay the hunger, has a health-care function and can timely supply trace element selenium necessary forthe human body, and thus the human immunity can be improved.