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598 results about "Corianders" patented technology
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Method for preparing altitude stress resistant medicament
InactiveCN104288262ARelieve appetite lossRelieve burnoutAntinoxious agentsPill deliveryHeadachesWeakness
The invention relates to the technical field of Chinese medicinal materials, and in particular to a method for preparing an altitude stress resistant medicament. The method comprises the following steps: (1) preparing thick pastes of safflower, rhodiola and Tibet coriander; (2) preparing dry malus toringoides powder; and (3) mixing raw materials. A lozenge prepared by adopting the method can effectively relieve headache, anorexia, lassitude, weakness, dizziness and the like caused by altitude stress, and provides a new choice for clinically preventing and treating altitude stress symptoms and relieving various symptoms caused by altitude stress.
Owner:中山百鸥医药科技有限公司
Barbecue seasoning
Owner:邹围
Original pulp beer and preparation method thereof
ActiveCN106434077ALong-lasting cloudinessOutstanding malt aromaWort preparationBeer fermentationYeastTurbidity
The invention discloses original pulp beer and a preparation method thereof. The preparation method of the original pulp beer comprises blending of raw materials and improving of processes, wherein big and small wheat malts with specific lower basin values combining burnt malts with different color gradients are selected as main brewing raw materials, so that a liquor body is endowed with the characteristics of durability, turbidity, and outstanding malt fragrance; the processes comprise saccharification high-temperature blanking, a protein-free hydrolysis time direct high-temperature saccharification process, a full fragrant flower adding process adopted in a boiling step and a precipitating step at the same time, and a pericarpium citri reticulatae powder and coriander powder adding process combined with a specific yeast and sterilizing process in the precipitating step, so that the original pulp beer is mellow in taste, gentle in bitter taste, high in excitant, durable and turbid in the liquor body, and rich in malt fragrance and flor fragrance, has a mild pericarpium citri reticulatae fragrance and a coriander fragrance at the same time, is good in foam retention and slow in foam retention attenuation.
Owner:YANJING BEER GUILIN LIQUAN +1
Mixed cigarette essence and preparation method thereof
InactiveCN101731744AQuality improvementHigh yieldTobacco treatmentEssential-oils/perfumesFlavorPetal
The invention relates to a method for manufacturing essence, in particular to a mixed cigarette essence and a preparation method thereof. The essence is prepared by mixing the following raw material components in part by weight: 3 to 25 parts of rose petals, 4 to 30 parts of fresh yulan petals, 4 to 15 parts of jasmine petals, 2 to 20 parts of sweet orange peel, 3 to 10 parts of cassia bark, 2 to 8 parts of eucalyptus leaves, 4 to 16 parts of coriander fruit, 2 to 24 parts of sweet osmanthus flower, 8 to 15 parts of chrysanthemum and 6 to 25 parts of sweet almond, and then extracting volatile oil. The essence can effectively improve the smoke quality of the cigarettes. The method of the invention can increase the yield of the volatile oil, and can effectively reduce the retention of the volatile oil in the water. The method has the advantages of simple process and convenient operation, and is favorable for saving the water resource and protecting the environment.
Owner:HUBEI CHINA TOBACCO IND
Fruit and vegetable juice essence for cleaning bruise, discharging toxicity and lowering blood pressure and blood fat and method for health promotion and diet therapy thereof
The invention relates to a fruit and vegetable juice essence for cleaning bruise, discharging toxicity and lowering blood pressure and blood fat and a method for health promotion and diet therapy thereof. The fruit and vegetable juicy essence is prepared by boiling balsam pears, celery, lemons, tomatoes, grapefruit, glutinous rice, soybean powder, malt, hawthorn, jujube, pearl barley, Gorgon fruit, pineapples, kiwifruits, crowndaisy chrysanthemum, carrots, oranges, dried plums, propolis, asparagus, aloe, apples, onions, coriander, ferment, fungus and other raw materials to extract plant essences thereof. In the invention, various fruits and vegetables having the functions of cleaning bruise, discharging toxicity and lowering blood fat are scientifically selected and matched, the proportion amount is three times a day by oral administration, 500-700ml is taken each time, and a traditional Chinese medicine physiotherapy technology, such as acupuncture, channels and collaterals massage, soaking feet with traditional Chinese medicine and the like is combined and fifteen days is one period of treatment. The results of clinic experiences show that aiming to the health care and treatment of sub-healthy people, such as people suffering from diabetes mellitus, hypertension and hyperlipemia and the like, the fruit and vegetable juice essence has obvious health care and conditioning functions.
Owner:李永藩
Health carp ball and making method thereof
InactiveCN105455047AComprehensive and balanced nutritionDiureticNatural extract food ingredientsFood ingredient functionsCannabisCarp
The invention discloses a health carp ball. Raw materials for making the health carp ball comprise, by weight, 100-150 parts of carp, 6-8 parts of lemon, 15-20 parts of chrysanthemum nankingense, 2-4 parts of Artemisia capillaries, 9-15 parts of cassia seed, 8-12 parts of Poria cocos, 5-9 parts of Lophatherum gracile, 1-3 parts of Oxalis corniculata L., 10-15 parts of wild chrysanthemum flower, 6-8 parts of lotus leaf, 10-15 parts of Caulerpa lentillifera, 10-13 parts of watermelon peel, 9-12 parts of lotus rhizome, 8-12 parts of coriander, 10-20 parts of brown rice flour, 6-10 parts of red bean flour, 10-15 parts of egg white, 6-10 parts of cannabis oil and 4-8 parts of salt. The carp is adopted as a main raw material, and cooperates with other raw materials, so the carp ball made in the invention has abundant and balanced nutrition, has urination promoting, dampness excreting, intestine moistening, bowel relaxing and hypertension controlling effects, is suitable for fat people to eat, and is especially suitable for being used as a meal replacement.
Owner:QINGDAO HAIZHIYUAN INTELLIGENT TECH
Italian type fast fermentation sausage and processing technique thereof
InactiveCN101524156AShorten the production cyclePure tasteFood preparationBiotechnologySodium erythorbate
The invention discloses an Italian type fast fermentation sausage and a processing technique thereof. The Italian type fast fermentation sausage comprises raw materials as the following mixture ratio by weight: 245-250 parts of pork, 145-150 parts of beef, 100-105 parts of pig backfat , 12-14 parts of salt, 0.05-0.075 parts of sodium nitrite, 0.2-0.6 parts of D-arabo-ascorbic acid, 1-5 parts of dextrose, 0.5-0.6 parts of black pepper, 0.4-0.6 parts of myrcia, 0.8-1.2 parts of aniseed, 0.4-0.6 parts of coriander and 0.03-0.04 parts of neutral hametz, and the Italian type fast fermentation sausage is made from the raw materials through finishing, curing process, filling, fermentation, air drying, and the like. The Italian type fast fermentation sausage has short production period, thereby being suitable for industrialized fast production, and the taste and the mouthfeel of the Italian type fast fermentation sausage is suitable for the demands of most of Chinese consumers.
Owner:NANJING YURUN FOOD
Method for making salt vegetable
The invention provides a method for making a salt vegetable, and belongs to the technical field of processing of an agricultural product. The method for making the salt vegetable comprises the steps of using leaf mustard greens, brussel mustard greens, radish leaves and coriander leaves as raw materials; and making the salt vegetable by salting, loading, inversely sealing with water and frying. The method for making the salt vegetable provided by the invention has the beneficial effects that the raw materials can be various vegetable leaves and contain 10% of the coriander leaves, so that the prepared salt vegetable is mellow and abundant; the prepared salt vegetable is subjected to inverse water seal after being contained in a jar, so that not only can external air be separated, but also chopped vegetables inside a jar can be wetted by water vapor, better mellowing effect can be realized, and the prepared salt vegetable is pure and delicious; and then the salt vegetable is produced by frying plant oil and spices, so that the prepared salt vegetable has thick remaining taste; and the taste of salt vegetable prepared by the method for making the salt vegetable is tested for a plurality of times by the inventor and is praised by many people. The method for making the salt vegetable is applicable to the large-scale industrial production, and can meet the requirements of people on food variety.
Owner:重庆尝必乐农业开发有限公司
White beer with tangerine peel and coriander fragrance, and preparation method thereof
InactiveCN106085676ACloudy appearanceMild bitternessBeer fermentationDigestive systemTangerine PeelBitter taste
The invention discloses a preparation of white beer with tangerine peel and coriander fragrance. The preparation method comprises the following steps: sugaring, filtering, boiling, settling and fermenting malts, wherein during the boiling step, 500g-1000g of tangerine peels and 500g-1000g of coriander are added to every 1000L malt juice. The beer prepared by utilizing the method provided by the invention has the advantages that the appearance is turbid, the tangerine peel and coriander fragrance is prominent, the bitter taste is soft, the mouthfeel is mellow, foam is abundant, and the zest is strong; in addition, the invention also provides beer prepared by adopting the method.
Owner:YANJING BEER YULIN
Plant insect-expelling biological fermentation solution and preparation method thereof
PendingCN109105403ARest assuredImprove stress resistanceBiocidePest repellentsBiotechnologyAllium sativum
The invention relates to a plant insect-expelling biological fermentation solution. The plant insect-expelling biological fermentation solution is prepared from 2 to 4 parts of chili, 2 to 4 parts ofgarlic, 2 to 4 parts of onion, 2 to 4 parts of coriander, 2 to 4 parts of herba artemisiae annuae and the like. The plant insect-expelling biological fermentation solution provided by the invention has the beneficial effects that the plant insect-expelling biological fermentation solution is a pure plant natural insect-expelling agent, does not contain other chemical additives, is safe and has notoxin; the plant insect-expelling biological fermentation solution can be used for effectively expelling and killing almost insects, the insects do not easily have drug resistance and the plant insect-expelling biological fermentation solution is harmless to the environment.
Owner:黑龙江省亚布力林业局有限公司
Method for preparing instant cattail vegetable soup package
InactiveCN104522764AIncrease contentGood instant solubilityFood ingredient functionsFood preparationBiotechnologyMonosodium glutamate
The invention provides a method for preparing an instant cattail vegetable soup package. The instant cattail vegetable soup package is obtained by packaging a vegetable package, a soup blend package and an oil package, wherein the vegetable package is obtained by packaging 8-12 g of freeze-dried cattail, carrot, coriander, chive and one of cabbage, cress and lentinula edodes at a mass ratio of 4:2:1:1:2 in each package; the soup blend package is obtained by packaging 5-8 g of soup blend prepared from salt, white pepper powder, monosodium glutamate, saccharose and five spice powder in each package; the oil package is obtained by packaging 5-10 g of salad oil in each package. Cattail is selected as the raw material of the vegetable soup, color protection, crispness protection and drying are carried out on the cattail, and the cattail is mixed and conditioned with other dry vegetables and seasonings to obtain cattail vegetable soup, the damage on the vitamins, protein, fat and nutrients of the dry raw material is reduced to the minimum, the cattail vegetable soup has the natural faint yellow of the cattail and is palatable in taste, harmonious in flavor, crisp and delicate in taste, good in rehydration characteristics, free of pigment and preservatives, convenient to carry and eat, long in shelf life, safe and sanitary and rich in nutrition.
Owner:万国福
Application of total flavonoids from coriander root to prepare hypoglycemic drugs
ActiveCN102293868AIncrease contentRaw materials are easy to getMetabolism disorderPlant ingredientsAcute hyperglycaemiaMedicine
The invention relates to application of total flavonoids of lilac daphne root extracted from a lilac daphne plant to preparation of a medicament for reducing blood sugar. The total flavonoids of lilac daphne root, which is disclosed by the invention, respectively represents remarkable activity of reducing blood sugar at each dosage; and the total flavonoids of lilac daphne root can be used for preparing a medicament or health-card food for preventing or treating hyperglycemia symptom.
Owner:西藏自治区高原生物研究所
Processing method of quinoa biscuits
InactiveCN106720058AEffective protectionDough treatmentModified nutritive productsCoriander seedVegetable oil
The present invention provides a processing method of quinoa biscuits. The main components of the quinoa biscuits in the invention comprise vegetable oil, sugar, flour, quinoa flour, salt, starch, baking soda, skim milk powder, glutinous rice paste and water. A processing method of the quinoa flour is significantly different from the traditional method. By means of grinding quinoa, olive oil and brown rice flour together, the preprocessed brown rice flour is uniformly dispersed in the quinoa so that the special bitter taste of saponins of the quinoa can be neutralized and the method can effectively protect the saponins and other effective chemical components of the quinoa. The use of brown rice, semen plantaginis and coriander seeds is the result of multiple orthogonal tests, while the use of a freezing method of the brown rice can protect the active ingredients of the brown rice, semen plantaginis and coriander seeds and remove impurities so as to ultimately remove the bitter taste of the quinoa.
Owner:吉林省彬生藜麦科技有限公司 +1
Culture method of coriander
InactiveCN101444163AProlong the action timeNo effect on germinationSeed and root treatmentHorticultureDiseaseEmergency situations
A culture method of coriander is characterized by comprising the following steps: (1) tilling and applying a basal fertilizer; (2) bedding; (3) applying a preemergence herbicide before sowing ; (4) preventing diseases and insects before sowing, wherein, scale insects are killed by a pesticide 1-2 days before the sowing; (5) soaking seeds and accelerating germination, wherein, the time of soaking the seeds is synchronous with that of the tilling and the bedding, and the time of soaking the seeds is shorter; (6) sowing ; (7) planting at a proper time, wherein, seedlings are established at a spacing between seedling rows of 20*15cm or 20*20cm after the seedlings grow up to about 10cm, and the spare seedlings are removed for food; (8) field managing; and (9) harvesting. The method overcomes the defects and the disadvantages of the traditional cultivation techniques, that is, applying the preemergence herbicide after sowing and before seedling emergency, using a small amount of seeds, spending a long time on the seed soaking and the germination acceleration, applying little basal fertilizers while applying much additional fertilizers and providing no method for preventing the scale insects. The method can help culture the coriander with high yield and good quality.
Owner:雷家祥
A flavor-enhancing bak kut teh stewed beef brisket seasoning powder
InactiveCN102258184AEnhance aroma and aroma characteristicsRich tasteFood preparationGARLIC POWDERSodium Glutamate
The invention discloses bakuteh braised sirloin seasoning powder capable of reinforcing bottom taste. The bakuteh braised sirloin seasoning powder capable of reinforcing the bottom taste is prepared by mixing 4 to 7 weight parts of sirloin powder, 3 to 4 weight parts of salt and 10 to 12 weight parts of mixed spicy flavoring for 30 s and can also comprise 2 to 4 weight parts of beef powder and 4 to 6 weight parts of soy sauce powder or comprises 2 to 4 weight parts of beef powder, 4 to 6 weight parts of beef bone meal, 0.5 to 1.5 weight parts of sodium glutamate and 4 to 6 weight parts of soysauce powder, wherein the mixed spicy flavoring is one or more than two of angelica sinensis powder, angelica dahurica powder, anise powder, liquorice powder, cinnamon powder, garlic powder, white pepper powder, coriander powder, onion powder, fennel powder or ginger powder. The bakuteh braised sirloin seasoning powder capable of reinforcing the bottom taste has good scent characteristic and vivid mouthfeel and reinforces the bottom taste.
Owner:TIANJIN CHUNFA BIO TECH GRP
Planting method of Hongruyi pomegranate
InactiveCN106258774APromote photosynthesisImprove qualityFertilising methodsPlant cultivationFruit treeLand resources
The invention discloses a planting method of Hongruyi pomegranate. By inter-planting orange trees, planting coriander, tomato, wintergreen, ginger, wormwood, or fennel among pomegranate rows, planting calamus yunnanensis at the edge of a planting area, and fertilizing reasonably during fertilizer and water management, diseases and insect pests of the pomegranate can be effectively inhibited, a food refusal effect is generated to insects, ova, larvae and adult insects can be killed, and the use of chemical insecticides is reduced, so that the edible safety of the pomegranate is improved; and photosynthesis is improved, fruit dropping of the pomegranate is prevented, the quality and yield of the pomegranate are improved, and land resources can be reasonably used to improve the economic value of lands.
Owner:宾川兴盛农业开发有限公司
Processing method of quinoa meal
The invention provides a processing method of quinoa meal. The quinoa meal is prepared from the following main components: quinoa powder, salt, fructus crataegi, rhizoma dioscoreae, skimmed milk powder, polished glutinous rice paste and water; the quinoa meal has an excellent taste and high nutrient components, and is good for improving body movement functions after being eaten for a long period. The processing method of the quinoa powder is significantly distinguished with a traditional method, and pre-treated unpolished rice flour is uniformly dispersed into quinoas through a manner of commonly crushing the quinoas, olive oil and the unpolished rice flour, so that a special bitter taste of saponin in the quinoas can be balanced; the method can effectively protect the saponin and other effective chemical components in the quinoas; the unpolished rice, semen plantaginis and coriander seeds are treated by adopting an unpolished rice freezing manner according to results of a plurality of times of orthogonal tests, so that effective components in the unpolished rice, the semen plantaginis and the coriander seeds can be protected and impurities can be removed; finally, the effect of removing the bitter taste of the quinoas is realized.
Owner:吉林省彬生藜麦科技有限公司 +1
Sichuan pickled vegetable products and preparation method thereof
InactiveCN101147563AHigh nutritional valueSimple preparation processFood preparationAdditive ingredientHot peppers
The present invention relates to a Chinese Sichuan pickled vegetables product. It is characterized by that its main ingredients include cabbage, turnip with green peel and purple-red flesh, celery, carrot, fresh ginger, cucumber, sweet potato, eggplant, apple, sorb, fresh red hot pepper, lettuce stem, bittersquash, lotus root, perilla leaf and coriander. Besides, said invention also provides its preparation and concrete steps.
Owner:TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
Flavored corn oil as well as preparation method thereof
Owner:SHANDONG SANXING CORN IND SCI CO LTD
Beer formula and brewing process
PendingCN110862884AImprove wheat flavorEnhance fruity tasteWort preparationBiotechnologyCoriander seed
The invention discloses a beer formula. The beer is prepared from 2800 kg of Australian malt, 1600kg of light-colored wheat malt, 50 kg of high-aroma malt, 50 kg of Vienna malt, 50 kg of light-color Munnie malt, 50 kg of light burnt malt, 25 kg of crystallized malt, 25 kg of red malt, 10 kg of Cascade fragrant flower, 5 kg of Qingdao large flower, 3 kg of coriander seed, 3 kg of orange peel and 21t of purified water. According to the invention, various malts are used as raw materials; the orange peel is added during boiling; through a series of brewing processes of saccharification, wort filtration, boiling, cooling and fermentation, the white beer with unique malt aroma and fruity flavor and pure color can be quickly prepared, so that the beer has the advantages of pure and rich malt aroma and soft and harmonious taste, the typical flavor characteristic of beer malt aroma is highlighted, and the brewing process efficiency is high.
Owner:黑龙江雪熊商贸有限公司
Prevention and control method for coriander frankliniella occidentalis
InactiveCN108605719AControl the initial population sizeNo resistanceFertilising methodsLeaf crop cultivationPesticide residueSilicon
The invention discloses a prevention and control method for coriander frankliniella occidentalis. The method comprises the steps that 1) preparation is completed before planting; 2) a silicon fertilizer is applied, and the applying method is that in the early stage of coriander planting, the silicon fertilizer with the concentration of 2-10 kilograms per mu is used for flushing, applying and dropirrigation; 3) a nitrogenous fertilizer is applied, the nitrogenous fertilizer is one or more of 1.0%-3.0% of urea solution, 0.5%-1.5% of ammonium bicarbonate solution, 0.3%-1.0% of sal volatile solution and 0.1%-1.0% of hartshorn, and the fertilizer is sprayed to portions outside roots; 4) artificial isolation is adopted. The method is used for preventing and controlling the frankliniella occidentalis, pesticide residues on coriander are reduced, coriander quality is improved, safety threat of pesticide to creatures is reduced, and chemical pesticide resistance generation of the frankliniellaoccidentalis is reduced.
Owner:SICHUAN GUOGUANG AGROCHEM
Hawthorn appetizing glutinous rice flour and preparation method thereof
The invention discloses hawthorn appetizing glutinous rice flour and a preparation method thereof. The hawthorn appetizing glutinous rice flour is characterized by comprising the following raw materials in parts by weight: 70 to 75 parts of glutinous rice, 10 to 15 parts of red beans, 15 to 20 parts of coix seed, 10 to 13 parts of hawthorn, 4 to 5 parts of waxgourd peels, 2 to 3 parts of lotus petiole, 2 to 3 parts of tangerine leaves, 3 to 4 parts of capsella bursa-pastoris, 2 to 3 parts of coriander, 1 to 2 parts of elecampane, 3 to 4 parts of orange peel, 2 to 3 parts of hawthorn leaves, and 3 to 4 parts of chestnut leaves. The hawthorn appetizing glutinous rice flour disclosed by the invention is rich in nutrients, soft, slippery, pliable, fragrant, waxy and delicious, and has the effects of enhancing organism immunity, delaying senescence, preventing cancer, strengthening spleen, stimulating appetite, dispelling wind, clearing heat, moisturizing skin and beautifying.
Owner:菌联肽康(山东)医药有限公司
Pastrami sausage and method for making same
The invention provides a method for making a pastrami sausage comprising providing a meatcut for use in making pastrami, during the meat cut in a salt spice mixture comprising salt, pepper and one or more of cloves, sugar, garlic, bay leaves, onion, paprika, mayoram, mace, mustard seeds, juniper berries, coriander, and ginger for about one to three weeks, smoking the meat over low heat for from about four to about six hours to import a smoked flavor to the meat, grinding the cured and smoked meat to produce a ground meat product; and filling a sausage casing with the ground meat product.
Owner:CARTER PHILIP R
Green coriander planting method
InactiveCN105309151AFast growthImprove disease resistanceHorticultureSoil-working methodsCoriander seedHigh fat
The invention discloses a green coriander planting method, belongs to the technical field of vegetable planting, particularly relates to a coriander planting method and provides a perfect coriander planting method which can increase the coriander production speed and the coriander yield. The coriander planting method comprises steps as follows: (1) variety selection: a large and large-leaf type coriander variety which is heat-and-humidity-resistant, disease-resistant and high in stress resistance is selected for off-season cultivation of coriander in summer and fall; (2) seed treatment: coriander seeds germinate difficultly at the high temperature, so that the seeds are soaked by the aid of a novel high-fat membrane before being sown; (3) land preparation and fertilization: land parcels which are convenient to drain and irrigate and have loose and fertile soil are selected, plowed deeply and timely by 20-25 cm after previous crops are harvested, and sunned for 15 days; (4) timely sowing: for off-season cultivation of the coriander in summer and fall, the seeds are generally sown from mid May to early July, and 1 kg of seeds are used per mu; (5) field management: frames are erected and covered with sunshade nets timely after grass carpets are removed, covering is performed in the day, and removal is performed at night; early weeding, early thinning and early topdressing are preferred.
Owner:李志刚
Preparation method of matsutake alfalfa flavor thick broad-bean sauce
InactiveCN105614711ANatural extract food ingredientsFood ingredient functionsCoriander seedNutritive values
The invention discloses a preparation method of matsutake alfalfa flavor thick broad-bean sauce. Matsutake and alfalfa are used as raw materials, and meanwhile, coriander seeds and anneslea fragrans wall are added to prepare the matsutake alfalfa flavor thick broad-bean sauce. The matsutake alfalfa flavor thick broad-bean sauce sufficiently utilizes the nutritive values of matsutake and alfalfa, the matsutake alfalfa are compatible with traditional Chinese medicines and have synergistic interaction with the traditional Chinese medicines, and the matsutake alfalfa flavor thick broad-bean sauce has the effects of invigorating the spleen and benefiting the stomach, and promoting digestion and relieving stasis. The finished f matsutake alfalfa flavor thick broad-bean sauce is rich in gloss, mellow in taste and unique in flavor, has outstanding health care functions, is easy to store, and can obviously improve discomfort of people suffering from dyspepsia and diet vapidity through long-time consumption. The preparation method is simple and easy to realize, and can realize scale production.
Owner:ANHUI ZHILIANG INVESTMENT GRP
Essence of chicken
InactiveCN103461946ANutritional diversityNutritious and comprehensiveFood preparationFlavorRibonucleotide synthesis
The invention discloses an essence of chicken. The essence of chicken comprises the following components in parts by mass: 36-50 parts of sodium glutamate, 20-30 parts of sodium chloride, 0.8-1.1 parts of disodium 5'-ribonucleotide, 10-20 parts of corn starch, 3-8 parts of chicken meal, 20-26 parts of xanthoxylum pepper, 2-8 parts of ginger powder, 1-5 parts of white pepper powder, 10-12 parts of spring onions powder, 3-8 parts of garlic powder, 3-5 parts of coriander extractive, 4-7 parts of red date powder, 2-4 parts of medlar powder, 2-3 parts of lentinus edodes powder, 1-2 parts of cumin powder, 2-3 parts of carrot powder, 1-2 parts of green vegetable powder. By virtue of adding the green vegetable powder, the lentinus edodes powder and the carrot powder, the essence of chicken is more comprehensive in nutrition, and by virtue of adding the red date powder and the medlar powder, the essence of chicken disclosed by the invention is more unique in flavor and is more rich and more comprehensive in nutrition.
Owner:ZHANGJIAGANG TAOYUAN FOOD
Method for preparing vegetable-oil-based polyalcohol
ActiveCN104003870AEasy to separateNothing producedOrganic compound preparationCarboxylic acid esters preparationBiotechnologyVegetable oil
The invention belongs to the technical field of organic synthesis and relates to a method for preparing vegetable-oil-based polyalcohol, in particular to the method for preparing vegetable-oil-based polyalcohol with soybean oil, castor oil, rubber seed oil, coriander oil, peanut oil, corn oil, colza oil, cottonseed oil, palm oil, sesame oil or sunflower seed oil and other vegetable oil as raw materials. The method for preparing the vegetable-oil-based polyalcohol includes the steps of placing bifunctional titanium silicate molecular sieve catalysts carrying precious metal titanium and palladium, the vegetable oil and a solvent into a reaction kettle to be heated to 40 DEG C to 70 DEG C, replacing air through O2, then feeding H2 and O2 to 0.8 MPa, and then synthesizing the vegetable-oil-based polyalcohol in one step. Through the method, H2O2 is directly synthesized, and then the H2O2 and a downstream product are synthesized and integrated into the same reaction kettle, and consequently the industrialized cost is reduced; meanwhile, the method is simple in preparation method and free of corrosion to equipment, catalysts can be reutilized for many times, no acid wastewater is generated, environmental pollution is avoided, and thus the method has good industrial application prospects.
Owner:云南神宇新能源有限公司
Production process of natural antiseptic fragrant mushroom sauce
ActiveCN104012939AHealth suppressionGood for healthFood preservationFood preparationPEARHigh volume manufacturing
The invention relates to a production process of natural antiseptic fragrant mushroom sauce. The natural antiseptic fragrant mushroom sauce is prepared by the following steps of selecting raw materials, preparing balsam pear water, preparing coriander juice, preparing garlic concentrated liquid, preparing heartleaf houttuynia herb rhizome cooked liquid, preparing concentrated soup of edible fungus in bamboo, preparing orange peel concentrated liquid, blending the raw materials, stir-frying and packaging. The production process provided by the invention has the beneficial effects that a natural antiseptic effect is achieved, and the fact that bodies of people are not damaged at all is ensured; after the soup of edible fungus in bamboo is added, the antiseptic effect is increased, and the taste of the fragrant mushroom sauce is delicious, so that the fragrant mushroom sauce conforms to the taste of people, and people cannot get fed up after eating the fragrant mushroom sauce for a long term; in addition, balsam pears, corianders, garlics and heartleaf houttuynia herbs are the most common natural plants which are low in cost, convenient to obtain and large in yield, so that the natural plants can be suitable for mass production, and the mass production of the fragrant mushroom sauce is facilitated; the production benefit of the fragrant mushroom sauce is increased, and the usage effect is good.
Owner:ZHEJIANG BAIXING FOOD
Liver-protecting Qiupu crab spawn big steamed meat bun and making method thereof
The invention discloses a liver-protecting Qiupu crab spawn big steamed meat bun and a making method thereof. The big steamed meat bun is mainly made by mixing flour, crab spawn meat, Qiupu mandarin fish meat, streaky pork, pigskin gel, farm egg, cooked lard, agaric, coriander, chopped green onion, bruised ginger, white sugar, yellow wine, yam starch, sesame oil, aromatic vinegar, soy sauce, refined salt, ground pepper, cheese, red-core salted duck egg yolk, monosodium glutamate, green tea leaves and the like in certain weight part. The stuffing formula of the liver-protecting Qiupu crab spawn big steamed meat bun is unique, the Qiupu mandarin fish meat is tender and fresh, the stuffing added with the Qiupu mandarin fish meat is distinctive, the bun has a function of protecting liver, and dietary fibers and vitamins are added by the coriander; and fat, vitamins and cellulose are uniformly matched, so the bun has good mouthfeel and rich nutrition and is suitable for all people.
Owner:池州市昭明诗港酒店 +1
Seasoned freshwater fish and processing method thereof
Seasoned freshwater fish is prepared from components in parts by weight as follows: 70 parts of channel catfish, 80 parts of water, 1.5 parts of welsh onions, 1.5 parts of ginger, 1.25 parts of Erguotou, 2 parts of onions, 0.5 parts of coriander, 1 part of celery, 0.2 parts of dried chilies, 0.5 parts of garlic, 0.1 parts of dried Sichuan pepper, 0.2 parts of pepper, 0.1 parts of cinnamon, 0.2 parts of cloves, 0.1 parts of dahurian angelica roots, 0.2 parts of liquorice, 0.1 parts of perilla frutescens, 0.2 parts of peach blossoms, 0.1 parts of lilies, 0.2 parts of pepper leaves, 0.1 parts of platycodon roots, 0.1 parts of date pits, 0.2 parts of okra seeds, 0.2 parts of dried red bayberries, 0.1 parts of Chinese yams, 0.2 parts of dang shen, 0.1 parts of Angelica sinensis, 0.2 parts of Gynostemma pentaphyllum and 0.1 parts of senna leaves. The raw materials are low in cost, the process is simple, industrial production is facilitated, the added value of fish by-products is increased greatly, and the market prospect is broad.
Owner:ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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