1877 results about "GARLIC POWDER" patented technology

The invention discloses a Chinese herbal livestock feed additive and the application thereof, belonging to the technical field of preparation of livestock farming feed. The Chinese herbal livestock feed additive is powder prepared from hawthorn, medicated leaven, fried malt, yam, barley, licorice, Chinese angelica, astragalus, Codonopsis, lily, Ophiopogon, Atractylodes lancea, bighead atractylodes rhizome, betel nut, Cyrtomium fortunei, Agrimonia pilosa, cortex acanthopanacis, Curculigo, Citrus aurantium, basil, mugwort, garlic powder, onion powder, Elsholtzia grass, semen cassiae, mustard Seed, Ligustrum lucidum, rangooncreeper Fruit, radish seed, psoralen, dodder and other Chinese herbs according to the conventional preparation technology. Compared with the prior art, the Chinese herbal livestock feed additive has prominent substantive features and significant advantages of capability of improving disease resistance and disease prevention, no hormone, no toxic side effect, and delicious, safe, reliable, healthy and green livestock meat.

The invention discloses unique-flavor mushroom beef paste and a preparation method thereof. The mushroom beef paste is prepared from main raw materials of edible fungus mushroom, soybean paste, vegetable oil and lean beef through a special process. The mushroom beef paste is prepared from the following raw materials: 40 to 50 percent of fresh mushroom, 10 to 30 percent of soybean paste, 15 to 35 percent of vegetable oil, 3 to 8 percent of lean beef, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dried red chilli, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of gourmet powder, 1 to 2 percent of spice (anise, pepper, cinnamon and fennel in a weight ratio of 3:4:2:1), and 0.06 to 0.16 percent of dry onion, ginger and garlic powder (in a weight ratio of 1:1:1). The preparation method comprises the following steps of: cleaning and preprocessing the raw materials, preparing spicy oil, preparing minced lean beef, frying, filling, exhausting and sterilizing. The product ensures the unique flavor of the mushroom, has thick sauce aroma and slightly spicy mouthfeel, can promote appetite, integrates multiple nutrients of the mushroom, the soybean paste and the beef, has good color, aroma and taste, and is a green instant food which is rich in nutrients, delicious in taste, rich in mouthfeel and convenient to eat.

The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention relates to a bologna sausage. The bologna sausage comprises pork, chicken, emulsified skin, ice water, salt, sugar, monosodium glutamate, composite phosphate, modified starch, protein isolate, carrageenan, scallion powder, garlic powder, sodium erythorbate, potassium sorbate, a food additive, white wine, an edible pigment and sodium nitrite; and the raw materials are rolled, rubbed, salted, smoked, cooked and sterilized in turn after being mixed. The produced product has good color, aroma and taste, rich nutrition, low fat content and high protein content, and is convenient to eat and suitable for old people and children; and the preparation process is suitable for quick industrial production.

The invention discloses an extraction process for carrying out comprehensive utilization on garlic as a raw material. The process comprises the steps of pulping the garlic to a serous fluid to perform solid-liquid separation, dying a solid material to obtain odorless garlic powder, adsorbing the alliin through a strong acid type cation by using a liquid phase, wherein an effluent liquid is a garlic polyose solution, and the solution is subjected to concentration and drying to obtain the garlic polyose powder; eluting the resin for absorbing the alliin through using a 0.5mol / L ammonia-water solution, and collecting the eluent to obtain the alliin product through concentration and drying; performing hydrolysis and centrifugal separation on the odorless garlic powder, removing supernatant to obtain garlic protein, and drying to obtain the garlic protein powder; carrying out primary and secondary enzymolysis on the garlic protein powder, and separating the enzymolysis products to obtain the supernatant fluid and a precipitate; respectively carrying out third-time enzymolysis, enzyme deactivation, concentration and drying on the supernatant fluid to obtain garlic glycopeptides; and carrying out third enzymolysis and enzyme deactivation on the precipitate, separating to obtain supernatant and precipitate, and respectively drying the supernatant and the precipitate so as to obtain amino acid balance peptide and garlic polypeptide. The extraction process provided by the invention has the advantages that the process comprehensive utilization efficiency is high, and the process route is reasonable.

The present invention provides a food - tea fragrance beef granules and its production method. Its raw material formula includes (by wt%) 100% of frozen beef, 1.5-2.0% of edible salt, 3-4% of white granulated sugar, 1.0% of monosodium glutamate, 2% of white liquor, 0.3-0.4% of cinnamon bark, 0.2-0.3% of anise, 0.2-0.3% of tangerine peel, 0.2-0.3% of knempferia root, 0.15-0.2% of garlic powder, 0.10-0.15% of xanthoxylum and 0.8-1.0% of green tea powder. Its production method includes the following steps: selecting raw materials, cleaning, cutting, preboiling, moulding and gravy-stewing.

The invention discloses coated peanuts. In the formula of the coated peanuts, every 35 parts of peanuts comprise the following ingredients: 10-20 parts of white granulated sugar, 10-15 parts of flour and 1-2 parts of seasoner powder, wherein the seasoner powder comprises the following components of chilli powder, garlic powder, spice, gourmet powder and sugar with a weight part ratio of 2:1:2:1:1. The invention also discloses a method for making the coated peanut. The coated peanuts have the advantages of excellent consistency of the product appearance and the quality, unique taste, crispness, sweetness and piquancy. In the making method of the coated peanuts, a continuous frying production mode is adopted, and an oval roll pot rolling mode is used for seasoning and blending, thus the materials are more uniformly blended; a pneumatic rolling mode is used in a frying procedure, thus various indexes of the product appearance, physics, chemistry, and the like are more consistent; and the invention pushes the development of the coated peanuts.

The invention relates to a low-protein carp feed. The feed comprises wheat-middlings, wheat bran, rapeseed cake, soya bean meal, corn germ meal, alfalfa meal, spouting corn bran, fish meal, meat and bone meal, sesame seed meal, monocalcium phosphate, bentonite, soybean oil, lysine, methionine, choline chloride and a premix and is characterized in that: alternanthera philoxeroides, parthemum powder, garlic powder, pine needle meal and rhubarb powder are added into the feed. A processing method for the low-protein carp feed comprises the following steps of: smashing and / or grinding various components in the feed; adding various raw materials into a stirring machine for stirring; and packaging the stirred feed. The feed can enhance the immunity and disease resistance of low-protein carp, effectively lower the morbidities of enteritis, gill breaking, red skin disease and explosive bleeding disease of the low-protein carp, increase fry survival rate, promote growth and effectively lower the bait coefficient of the low-protein carp.

The invention discloses broiler chicken feed. The broiler chicken feed comprises: by weight, 50 to 60 parts of corn flour, 15 to 20 parts of wheat flour, 5 to 8 parts of peanut meal, 5 to 8 parts of cottonseed meal, 22 to 26 parts of soybean meal having crude protein content more than 48%, 3 to 6 parts of corn protein powder, 0.5 to 1 part of fish meal, 1 to 2 parts of bone meal, 1 to 2 parts of feed-grade calcium hydrophosphate, 0.3 to 0.8 parts of lard oil, 0.2 to 0.4 parts of table salt, 0.1 to 0.3 parts of choline chloride, 0.1 to 0.2 parts of lysine, 0.1 to 0.2 parts of methionine, 2 to 4 parts of garlic powder, 0.4 to 0.8 parts of multiple vitamins, 0.5 to 1 part of origanum oil, 0.1 to 0.5 parts of freeze-dried orange powder, 15 to 25 parts of fresh brewer's grain, 2 to 5 parts of lucerne meal, 3 to 5 parts of rose petal powder, 0.1 to 0.4 parts of vinegar-immersed medical stone powder, 0.5 to 1 part of frangipane petal powder, 1 to 2 parts of sunflower seed powder and 4 to 6 parts of traditional Chinese medicine additives. The broiler chicken feed improves a feed utilization rate, reduces a feed conversion ratio and promotes broiler chicken growth.

The invention discloses a preparation method of black garlic juice and black garlic powder, and belongs to the technical field of deep processing of food products. The preparation method is characterized in that whole black garlic with peel is utilized as a raw material; water is utilized as an extraction solvent; and a water-soluble component of black garlic is extracted through the processes ofcrushing and extraction, squeeze and solid-liquid separation. The extracted liquid component can be prepared into black garlic juice or concentrated black garlic juice for liquid food ingredients such as black garlic beverages, black garlic vinegar, black garlic soy and the like, and residual garlic residues and garlic peel are prepared into ultra-micro garlic powder rich in amino acids and dietary fiber through the processes of drying and ultra-micro crushing. The ultra-micro garlic powder can be utilized as an ingredient of instant seasoning powder, local-flavor cakes and the like.

The invention discloses a mulberry compound fertilizer, which is prepared from the following raw materials in parts by weight: 20-23 parts of urea, 24-28 parts of calcium superphosphate, 12-15 parts of humic acid, 13-16 parts of kieselguhr, 8-10 parts of tea shell powder, 3-4 parts of azedarach powder, 2-3 parts of garlic powder, 4-5 parts of carboxymethyl starch, 4-5 parts of calcium bicarbonate, 3-4 parts of ammonium molybdate, 5-6 parts of ferrous sulfate, 2-3 parts of copper sulfate, 1-2 parts of guar gum, 1-2 parts of zirconium oxide, 1-2 parts of methylcellulose, 3-4 parts of EM (effective microorganism) fungicide, 4-6 parts of film coating agent, and proper water. The fertilizer disclosed by the invention has the effects of inorganic and organic fertilizers; the nutrient elements required in the growth and development processes of mulberry can be reasonably configured, the growth requirements of the mulberry are met; the yield and the quality of the mulberry are improved, and the prepared fertilizer is not only quick to take effect, but also can slowly release the elements in the fertilizer; the property of the soil can be effectively improved by the added fungicide, and the utilization rate of the fertilizer is increased.

The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.

The invention discloses a high-calcium fish ball and a manufacture method thereof. The fish ball is made of minced fillet, fishbone paste, egg white, refined salt, monosodium glutamate, white ground pepper, garlic powder and the like according to fixed proportion. The manufacture method comprises the steps of 1 pretreating fish heads or fish bones, rinsing fresh chub heads or fish bones with ozone water, and washing the fresh chub heads or the fish bones with tap water; 2 manufacturing bone paste with the fish heads or the fish bones, and sequentially grinding the washed fish heads or the washed fish bones with a bone paste machine to obtain fish bone paste of certain particle diameter; 3 chopping and stirring, and placing weighted raw materials in a chopping and stirring machine to be chopped and stirred, continuously adding icy water to control temperature; 4 forming, and placing the chopped and stirred materials in a ball machine to be stirred to be formed; 5 heating to form, placed formed fish balls in water, and fishing the fish balls in tap water to be cooled when the fish balls float up; and 6 refrigerating, freezing the cooled fish balls with a double spiral quick freezer, and placing the fish balls in a refrigerator to be refrigerated. The high-calcium fish ball and the manufacture method are reasonable in formula, the raw materials are easy to obtain, production cost is low, and the manufacture method is easy to use, convenient to operate and suitable for industrialized production.

The invention provides pellet feed for grass carp, and the raw material and weight share are as follows: bean of 10 to 20 shares, rapeseed cake of 15 to 25 shares, cottonseed cake of 10 to 20 shares, wheat bran of 10 to19 shares, secondary flour of 10 to 15 shares, rice bran of 10 to 20 shares, fishmeal of 3 to 6 shares, stone dust of 1 to 2.5 shares, salt of 0.1 to 0.5 shares, dry cactus powder of 0.4 to 0.6 shares, dry aloe powder of 0.3 to 0.5 shares, dry garlic powder of 0.1 to 0.3 shares and probiotics preparation of 0.2 to 0.6 shares. The preparation method for pellet feed is as follows: the raw material is firstly taken out and weighted and then crushed into powder, and then is stirred and mixed, finally, mixture is made into pellet feed which is the finished product. Pellet feed is rich in nutrient, the grass carp grows fast after eating pellet feed, the cost of raising the grass carp is greatly reduced and the immune function of the grass carp is greatly improved. The disease prevention, medical treatment and anti-virus capability of the grass carp are also enhanced.

The invention discloses a production process of low-salt oil-free fermented bean curd. The production process comprises the following steps: after performing the steps of immersing and washing soybean, grinding the soybean, filtering pulp, boiling the pulp, mixing pulp, concentrating, squeezing, dividing, inoculating, performing primary fermentation, cooling and mildewing, adding 8 to 10 percent of salt and 6 to 8 percent of alcohol; adding a proper amount of spice such as hot pepper powder, ginger powder, garlic powder and the like according to the traditional process; subpackaging into small bottles in one step; integrating fermenting, storing and finished product packaging materials; vacuumizing, so that the vacuum degree of the small bottle is 0.8 to 1.0; performing secondary fermentation for 1 to 2 months under the natural condition; performing secondary sterilization on the mature fermented bean curd, wherein the sterilization central temperature is 80 to 85 DEG C and the sterilization time is 25 to 35 minutes; and obtaining the finished products after passing inspection. The production process has the advantages that the unique flavor of the local traditional fermented bean curd is maintained; the characteristics of the times are achieved; the production process is fashionable and novel; the edible range is widened; the low-salt oil-free fermented bean curd has high nutritional value and preference, can realize industrial production and is safe and healthy; and quality safety of the oil-free fermented bean curd is effectively guaranteed.

The invention discloses a high-performance environment-friendly pig feed. The feed for pork pigs and mountain pigs is prepared by substituting raw materials such as earthworm powder, snail powder, fly maggot powder and yeast for protein raw materials such as fish meal, meat and bone meal and the like, substituting peanut powder for dregs of beans, substituting minor cereals-cassava powder for staple food grain such as corn, wheat and the like, and substituting polypeptide substances in the fly maggot powder, enzyme of the earthworm powder, complex enzyme of a multi-functional plasminogen activator, a flora of microbial probiotics, mechanism actions such as pathogenic bacteria inhibition for chemical growth hormones and chemical medicament antibiotics. The pig feed is characterized in that the pig feed contains a plurality of raw materials in portion by weight: 30 to 60 portions of detoxicated cassava powder, 10 to 25 portions of earthworm powder, 5 to 20 portions of snail powder, 2 to 10 portions of fly maggot powder, 6 to 30 portions of yeast powder, 5 to 20 portions of peanut powder, 1 to 4 portions of garlic powder, 1 to 4 portions of mineral trace elements, 2 to 5 portions of various amino acids, 0.5 to 2 portions of lecithin, 0.5 to 2 portions of various vitamins, 0.5 to 3 portions of multi-functional plasminogen activator, and 0.5 to 3 portions of microbial probiotics. The invention has the advantages of improving the quality of feeds, reducing production cost, promoting the safety probability of meat product and the like.

The invention relates to a production method of garlic oil and comprehensive utilization of garlic, belonging to finely processing and comprehensive utilization of garlic. Extraction of garlic is closely related with pretreatment of raw material, extraction method and impurity removing. The invention is characterized in that: mechanical disruption or combination of mechanical disruption and ultrasonic micro grinding is made upon garlic for squeezing and extracting juice; solvent extraction, film treatment for impurity removing and concentration produce garlic essential oil; food grade garlic powder can be prepared from squeezed garlic residue through directly freezing and drying or through enzymatic conversion and freezing and drying, thereby realizing finely processing and comprehensive utilization of garlic with high added value.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The present invention relates to the technical field of aquaculture and particularly relates to a grass carp feed and a preparation method thereof. The grass carp feed is prepared from the following raw materials by weight: 90% of basic feed, 8% of Chinese herbal medicinal additives and 2% of a growth accelerator. The basic feed includes rice bran, rapeseed meal, wheat bran, soybean meal and distillers' grains. The Chinese herbal medicinal additives include herba houttuyniae, wild chrysanthemums, radix bupleuri, radix puerariae, rhizoma atractylodis macrocephalae, poria cocos, radix ophiopogonis, haws, garlic powder, radish seeds, etc. The growth accelerator includes shrimp shell powder, fish meal, earthworm powder, compound vitamins, amino acids, sucrose, etc. The grass carp feed is comprehensive and balanced in nutrition, can fully satisfy the growth demands of the grass carps and improves the quality of the grass carps. The Chinese herbal medicinal additives can improve the nutritional structures of the feed, enhance immunity, prevent and treat a variety of fish diseases, and can reduce the morbidity and mortality of the grass carps under the condition of not using any antibiotic drugs. The growth accelerator can improve the digestion and utilization rates of the feed, and promote the growth of the grass carps.

The invention discloses a preparation method of frozen prepared chicken cutlet. The preparation method comprises the following steps: selecting materials, cutting into blocks, preparing a tumbling liquid, tumbling, curing for being tasty, adding cheese, preparing wrapping powder and wrapping pulp, coating the wrapping powder and the wrapping pulp, frying in advance, placing in a dish and quick-freezing, packing, performing metal detection and storing, wherein in the preparation process, the tumbling liquid is prepared from the following components: salt, white granulated sugar, monosodium glutamate, composite phosphate, white pepper powder, garlic powder, and water at the temperature of 0-5 DEG C; and the wrapping powder is prepared from 48-52 parts of wheat flour, 28-32 parts of cassava modified starch, 18-22 parts of sweet potato flour, 0.3-0.7 part of xanthan gum, 0.3-0.7 part of pyrophosphate. The preparation method is applied to processing of frozen prepared food, a product is attractive in appearance, rich in nutrition, delicious, and long in guarantee period, and has a good market development prospect.

The present invention relates to a compound pig feed, which comprises the following materials and the proportion of each material is 34 to 54 shares of corn, 8 to 15 shares of soybean meal, 15 to 25 shares of wheat bran, 14 to 25 shares of rice bran, 0.4 to 0.8 shares of rock powder, 0.4 to 1.2 shares of fishmeal, 0.4 to 1.2 shares of lettuce, 0.3 to 0.5 shares of salt, 0.6 to 1.0 shares of cactus powder , 0.4 to 0.8 shares of aloe powder, 0.2 to 0.4 shares of garlic powder, 0.2 to 0.4 shares of honey and 0.2 to 0.6 shares of probiotic preparations. The raw material by the above-mentioned ratio requirement is added into the mixer in a full mixture and stirring, and then the product is finished. The present invention provides a compound pig feed, which is low at cost and rich in variety of nutritional ingredients, which can increase appetite to the pig, increase the growing and more milk postpartum after eating the feed, and can greatly improve the immune function and enhance the capability of disease prevention, medical treatment and anti-virus.

The invention relates to blueberry fruit-vegetable tea and a preparation method thereof. The blueberry fruit-vegetable tea is characterized by being prepared from the following raw materials in parts by weight: 350 to 380 parts of blueberries, 2 to 2.5 parts of fruit of Chinese wolfberry, 1.8 to 2 parts of radix asparagi, 2 to 2.5 parts of semen cassiae, 1.8 to 2 parts of seed of Chinese dodder, 2.5 to 3 parts of morinda officinalis, 3 to 3.5 parts of root of ricepaperplant, 1.8 to 2 parts of micromeria biflora, 1 to 2 parts of butter, 10 to 11 parts of henry steudnera tuber, 15 to 20 parts of potatoes, 5 to 7 parts of ox bones, 20 to 22 parts of beer, 2 to 3 parts of minced garlic, 5 to 6 parts of banana powder, 2 to 3 parts of sesame oil, 10 to 12 parts of tealeaves and 7 to 8 parts of nutritional additives. The blueberry fruit-vegetable tea is good in taste and fresh and sweet in flavor; the fragrance of the fruit and vegetable is integrated with the tea fragrance and wine fragrance, so that the fragrance is durable after people drink the blueberry fruit-vegetable tea; meanwhile, by reasonably matching the raw materials, the nutrients are complete and balanced; in addition, by adding multiple traditional Chinese herbs, the blueberry fruit-vegetable tea has the functions of nourishing the liver and kidney, improving the eyesight, strengthening the bone, promoting the circulation of Qi and tonifying the stomach and is a green healthcare beverage suitable for different people to drink.

The invention discloses a recipe of spicy hot mushroom pork sauce with a unique flavor and a preparation method of the spicy hot mushroom pork sauce. The spicy hot mushroom pork sauce is processed and manufactured by using edible fungus mushrooms, soybean sauce, vegetable oil and pork as major raw materials through a special process. The recipe comprises the following ingredients: 40 to 50 percent of fresh mushrooms, 10 to 30 percent of soybean sauce, 15 to 35 percent of plant oil, 3 to 8 percent of pork, 1 to 2 percent of fresh onion, 1 to 2 percent of fresh ginger, 1 to 2 percent of fresh garlic, 1.7 to 3.4 percent of dry red pepper, 1 to 3 percent of edible salt, 1 to 3 percent of white sugar, 0.5 to 1 percent of monosodium glutamate, 1 to 2 percent of spice (the weight ratio of anise to pepper to cinnamon tofennel is 3:4:2:1 ), 0.5 to 1 percent of pepper and 0.06 to 0.16 percent of dry shallot, ginger and garlic powder (according to the weight ratio of 1:1:1). The preparation method comprises the steps of raw material cleaning and pretreatment, spicy hot oil preparation, pork powder preparation, frying, filling, exhausting and sterilization. The spicy hot mushroom pork sauce has the advantages that the unique fragrance of the mushrooms is ensured, meanwhile, the sauce fragrance is strong, the mouth feeling is spicy hot, the effects of appetite stimulation, rice eating promotion and appetite promotion are realized after eating, the multiple nutrition of the mushroom, the soybean sauce and the pork is integrated, in addition, the color, the flavor and the taste are good, and the spicy hot mushroom pork sauce is green table food with rich nutrition, delicious taste, rich mouth feeling and eating convenience.

A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.

The invention discloses a black garlic biscuit. The black garlic biscuit comprises, by weight, 10-20 parts of black garlic powder, 1 part of mealworm pupae, 20-40 parts of oat powder, 10-15 parts of flour and 1 part of soda. The invention further provides a preparation method for the black garlic biscuit. The preparation method comprises a first step of black garlic powder preparation: enabling black garlic cloves or mashed black garlic to be subjected to drying for 24h at 105 DEG C, enabling the black garlic cloves or the mashed black garlic to be ground and pass through a 60-mesh screen cloth to obtain the black garlic powder; a second step of forming: mixing all raw materials, adding water to the raw materials to manufacture dough, and placing the dough in a forming machine to enable the dough to be subjected to forming; a third step of baking: baking the dough for 13min at 177 DEG C; and a fourth step of performing cooling and packaging. The black garlic biscuit has the advantages of containing no sucrose, fructose or maltose, having the taste of sugar and having no energy of the sugar, further having functional factors of black garlic, oats and the mealworm pupae, and being suitable for being eaten by various sub-health people.

The present invention provides a local flavour chicken claw. It uses chicken claw as main material, according to the mixing ratio of main material and gravy soup of 1:1-2, adds the gravy soup, prepared by using the following auxiliary components; soy sauce 0.5-3%, monosodium glutamate 2-5%, granulated chicken baullon 0.5-2%, apple 1-5%, star anise 2-5%, pepper 0.4-5%, white sugar 10-15%, vegetable oil 1-3%, onion 0.5-3%, ginger 2-5%, salt 3-6% and the rest is water, pot-stewing them for 30-60 min, filtering gravy soup to obtain gravy product; in 100 portions of gravy product adding 1-5 portions of garlic powder, 0.3-1 portion of xanthoxylum powder and 0-8 portions of pepper oil.

The invention relates to a mushroom dietary fiber compound seasoning and a production method thereof, which are characterized in that the compound seasoning is prepared by taking mushroom as a raw material through the steps of carrying out selecting, washing, microwave enzyme deactivation, homogenizing, enzymolysis, concentration, microwave drying, extruding, superfine grinding and the like on the mushroom so as to obtain mushroom dietary fiber powder; compounding the mushroom dietary fiber powder with salt, white granulated sugar, chicken essence, beta-Cyclodextrins, CMC-Na, garlic powder, ginger powder, chili powder, paprika powder, curry powder, and then sterilizing and packaging to obtain the product. The mushroom dietary fiber compound seasoning prepared according to the invention is rich in nutrition, delicious in flavor and good in dispersibility; the dietary fiber content of the product is 5-20%, therefore, the mushroom dietary fiber compound seasoning is a health-care seasoning.

The invention discloses a fertilizer specially used for a winter wheat base fertilizer. The fertilizer is prepared from silkworm bombycis, peanut bran, fulvic acid, diatomite, biological bacteria, urea, diammonium phosphate, potassium sulfate, goose feathers, carboxymethylcellulose, sulfuric acid having a concentration of 30%, lime, ferrous sulfate, zinc sulfate, borax, garlic powder, nanoscale iron ore tailing powder, radix euphorbiae lantu powder and wintergreen oil according to a certain weight ratio. In the invention, the goose feathers are hydrolyzed by acids and medium and trace elements are chelated and carboxymethylcellulose improves a chelate structure, is conducive to effective utilization of the medium and trace elements, and reduces invalid release of the medium and trace elements. A formula of the fertilizer provided by the invention utilizes an inorganic slowly-released component of diatomite and a soil improvement component of fulvic acid so that soil is improved and effective release of active fertilizer ingredients and full crop uptake are promoted, and utilizes garlic powder, nanoscale iron ore tailing powder and radix euphorbiae lantu powder as biological insecticidal components so that plant insect pests in soil are effectively reduced and safety and no pollution on the environment and crops are realized. The fertilizer provided by the invention has the reasonable formula, contains comprehensive and uniform nutrients, has good use effects, obviously improves fertilizer efficiency, greatly improves a yield and quality of winter wheat, and improves economic benefits of winter wheat.

The invention relates to a Chinese herbal medicine fodder for hybrid pigs. The Chinese herbal medicine fodder for the hybrid pigs comprises the following raw materials in parts by weight: 35-40 parts of corn powder, 15-20 parts of bean pulp, 5-8 parts of wheat bran, 5-8 parts of bran and 25-35 parts of nutritional additive. A preparation method of the nutritional additive comprises the following steps of: crushing 0.5-1.5 parts of pepper, 0.5-1.5 parts of aniseed, 0.5-1.5 parts of spice leaf, 0.5-1.5 parts of Chinese cinnamon, 0.5-1.5 parts of dried orange peel, 0.5-1.5 parts of garlic powder, 5-15 parts of crab, 100-200 parts of soybean and 100-200 parts of peanut into 30-60 meshes; and then mixing and uniformly agitating to obtain the nutritional additive. The Chinese herbal medicine fodder for hybrid pigs not only has abundant nutritions but also does not contain chemical substances and hormones; the hybrid wild pigs have good meat quality and taste and does not contain the toxic side-effects on the human body; and 0.5-1.5 parts of liquorice, 0.5-1.5 parts of almond, 0.5-1.5 parts of astragalus mongholicus and 0.5-1.5 parts of Chinese pulsatilla root are added into the fodder to achieve the aims of decreasing the morbidity of the hybrid pigs and increasing the immunity of the hybrid pigs.