118 results about "Hypocryptadius cinnamomeus" patented technology

The invention discloses a dried salted duck salting seasoning and a preparation method of the dried salted duck. The dried salted duck comprises the following components by weight based on 500 parts of a fresh duck: 10 to 15 parts of table salt, 0.1 to 0.3 part of edible sodium nitrate, 0.08 to 0.3 part of cinnamon, 0.02 to 0.1 part of clove, 0.1 to 0.3 part of kaempferiae, 0.06 to 0.2 part of illicium verum, 0.05 to 0.2 part of tsaoko amomum fruit, 0.1 to 0.3 part of radix angelicae, 0.1 to 0.5 part of fennel, 0.1 to 0.4 part of amomum kravanh, 0.1 to 0.5 part of cumin, 0.3 to 0.8 part of liquorice, 0.1 to 0.3 part of pericarpium citri reticulatae, 0.1 to 0.3 part of galangal, 0.02 to 0.08 part of myrcia, 0.03 to 0.06 part of vanilla, 0.2 to 0.7 part of rhizoma zingiberis, 0.5 to 1.5 parts of pickly ash, 4 to 8 parts of white spirit, 8 to 12 parts of white sugar, 0.1 to 0.3 part of chicken essence, and 0.1 to 0.3 part of monosodium glutamate. The preparation method of the dried salted duck comprises the following steps in sequence: slaughtering a live duck, coating seaming salt, soaking, cleaning, sizing, baking, marinating and packaging to obtain the dried salted duck. By adopting the dried salted duck salting seasoning and the preparation method of the dried salted duck, the problems of salty and rank in taste in prior art can be solved, and the dried salted duck prepared by the preparation method is pliable and delicious.

The invention discloses a tomato sauce added with fennel essential oil. Based on weight percentage, the tomato sauce comprises the following ingredients: 15 to 30 percent of tomato paste, 0.1 to 0.25 percent of sodium cellulose glycolate, 5 to 20 percent of cerealose, 0.1 to 5 percent of white granulated sugar, 0.1 to 0.5 percent of xanthan gum, 0.1 to 1 percent of onion powder, 0.2 to 5 percent of common salt, 1.0 to 1.5 percent of fennel essential oil microcapsule, 0.01 to 0.2 percent of clove, 0.1 to 0.5 percent of cassia bark, 0.1 to 1 percent of white pepper, 0.2 to 5 percent of modified starch and the balance being purified water. The preparation method comprises the following steps of: drying, grinding and screening the modified starch seeds to obtain powder; micro-encapsulating the fennel essential oil by the steam distillation method extraction process and the beta-cyclodextrin inclusion method; and performing spice treatment, decoction and mixing, pulping, concentration and filling and sterilization and cooling to obtain the finished product. The tomato sauce is a new tomato sauce variety and has a wide scope of application.

The invention provides a fermented bean processing method and fermented beans processed therethrough. The invention adopts a technical scheme that the fermented bean processing method concretely comprises the following steps: 1, cleaning: removing vermiculate beans and some impurities; 2, frying: frying the well cleaned beans in a pot to medium well, and peeling by a peel grinding machine; 3, steaming: steaming by a food steamer for 1.5-2h until the beans can be crushed into a paste by hands; 4, fermenting: naturally fermenting the obtained bean paste until there are fungi on the beans or filaments can be formed through drawing the beans; 5: blending: mixing the bean paste with salt, ginger, garlic, Chinese prickly ash, anise, cassia, fennel, monosodium glutamate, refined sesame seed oil and capsicum according to a case that each 50kg of the bean paste corresponds with 4kg of salt, 1.5kg of ginger, 1.5kg of garlic, 0.2kg of the Chinese prickly ash, 0.1kg of anise, 0.15kg of cassia, 0.2kg of fennel, 0.3kg of the monosodium glutamate, 0.5kg of the refined sesame seed oil and 0.5kg of capsicum, and uniformly stirring; and 6, airing: airing by laying the obtained beans on a reed mat until 60-80% of water is removed to form the fermented beans. The fermented beans prepared through the processing method have the characteristics of bright color, rich flavor and good mouthfeel.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

A recipe of a sweet Luosifen soup base is disclosed and belongs to the technical field of foods. The soup base is formed from 6-8 parts by weight of stone snails, 3-5 parts by weight of marrowbone, 1-3 parts by weight of sour bamboo shoots, 0.5-1.5 parts by weight of purple common perilla, 1-3 parts by weight of sand ginger, 1-3 parts by weight of Chinese star anise, 0.5-1.5 parts by weight of cassia bark, 0.5-1.5 parts by weight of fruit of caoguo, 0.1-0.3 part by weight of clove, 0.5-0.7 part by weight of dry hot pepper, 0.4-0.6 part by weight of pepper fruit, 0.5-1.5 parts by weight of bay leaves, 0.5-1.5 parts by weight of Chinese prickly ash, 0.5-1.5 parts by weight of Chinese wolfberry, 0.3-0.7 part by weight of licorice, 1-2 parts by weight of chrysanthemum flower, 1-3 parts by weight of garlic, 1-3 parts by weight of dry ginger, 0.5-1.5 parts by weight of fermented bean curd, 1-2 parts by weight of oyster sauce, 1-2 parts by weight of light soy sauce, 2-3 parts by weight of cooking wine, 1-2 parts by weight of chicken essence, 3-5 parts by weight of table salt, 10-20 parts by weight of vegetable oil and 50-60 parts by weight of clear water. The soup base is delicious in taste, and capable of beautifying, maintaining beauty, moistening the lung to relieve cough and effectively regulating body states.

The invention discloses a beef ball with a pineapple and mung bean stuffing. The beef ball with a pineapple and mung bean stuffing is made from, by weight, 100-120 parts of beef, 3-4 parts of edible salt, 20-24 parts of pineapple, 5-6 parts of grape wine, 8-10 parts of mung bean flour, 30-40 parts of fat meat, 4-5 parts of ginger, 3-4 parts of mycose, 2-3 parts of soybean protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of cinnamon bark, 1-2 parts of Syzygium aromaticum, 8-10 parts of egg liquid and a proper amount of ice water. Beef is preserved to make the beef have flavor, and the pineapple and mung bean stuffing contained in the beef ball reduces oiliness of meat balls and makes the meat balls have fruit flavor, mycose added in the invention can delay starch ageing in the beef ball, enhance the water retention of the beef ball and maintain the elasticity and the flavor of the beef ball in the long-term refrigeration process, and rosemary, cinnamon bark and Syzygium aromaticum with excellent oxidation properties added in the invention effectively inhibit the microbe growth and fat oxidation in the refrigeration process of meat balls, and have no untoward influences on the color, the sense and the quality of the meat balls.

The invention discloses a mutton marinating flavor. The mutton marinating flavor comprises the following raw materials by weight: 15 to 30 g of anise, 10 to 20 g of cassia bark, 15 to 25 g of fennel, 5 to 15 g of licorice, 5 to 15 g of Kaempferiae Rhizoma, 1 to 7 g of Nardostachys jatamansi, 15 to 30 g of Chinese prickly ash, 5 to 15 g of villous amomum fruit, 5 to 15 g of dried orange peel, 2 to 10 g of sandalwood, 1 to 8 g of Katsumadai seed, 10 to 20 g of Amomum tsao-ko, 5 to 15 g of clove, 90 to 120 g of ginger, 100 to 200 g of green Chinese onion with root hairs, 350 to 500 g of rock sugar, 5 to 10 g of monosodium glutamate, 350 to 500 g of refined salt, 4000 to 6000 g of fresh soup and 40 to 70 g of refined oil. According to the invention, the smell of mutton can be removed by using the marinating flavor and marinating process, and marinated mutton does not have muttony smell and tastes good.

The invention discloses local flavor sauce-fragrant braised goose. The local flavor sauce-fragrant braised goose comprises 100 parts by weight of goose meat, 9.5-10.2 parts by weight of table salt, 0.1-0.2 parts by weight of anise, 0.03-0.06 parts by weight of Chinese prickly ash, 1-2 parts by weight of ginger, 0.1-0.3 parts by weight of bay leaf, 1-2 parts by weight of scallion, 2-3 parts by weight of monosodium glutamate, 7-8 parts by weight of yellow rice wine, 3-4 parts by weight of soy, 3-10 parts by weight of white sugar, 0.1-0.2 parts by weight of licorice root, 0.15-0.25 parts by weight of cassia bark, 0.5-0.8 parts by weight of dried orange peel, 0.1-0.25 parts by weight of fennel and 0.02-0.05 parts by weight of clove. The invention also discloses a preparation method of the local flavor sauce-fragrant braised goose. Through a specific formula and the preparation method of the local flavor sauce-fragrant braised goose, the goose product has a plurality of fragrances and the baked goose meat has no oily taste. The goose meat product can be packaged in vacuum to form convenient foods which have different tastes and are convenient for carrying and eating. The preparation method has the characteristics of product refined processing, moderate salty and sweet tastes, sauce red color, delicious taste, fresh and tender meat quality and tight tissue.

The invention provides pot-stewed chickens including the components: a main ingredient comprising 10 chai chickens with the weight of 10000 grams; spices comprising 100 grams of szechuan pepper, 150 grams of fructus foeniculi, 100 grams of illicium verum, 50 grams of Chinese cinnamon, 15 cloves, 4 slices of radix angelicae, 4 slices of sand ginger, 6 tsaoko amomum fruits, 5 nutmegs, 20 cardamoms, 3 blocks of galanga, 5 slices of myrcia, 4 pieces of angelica sinensis, and 4 pieces of dried ginseng; and seasonings comprising 500 grams of cooking wine, 350 grams of refined salt, 50 grams of white spirit, 1 bottle of light soy sauce, 5000 grams of salad oil, 25 grams of malt sugar, and 50000 grams of a marinating soup. The problems that a traditional process is tedious in operation and inconvenient to use are solved, and the prepared pot-stewed chickens have bright yellow color and luster and delicious taste, are crisp and soft and have bones removed after being put in mouth, and have the health function.

The invention discloses fish maw with pickled pepper and a preparation method of the fish maw with pickled pepper. The fish maw with pickled pepper is characterized by comprising the raw materials: fish maw, pickled pepper, pickled pepper water, ginger slices and edible salt; the manufacturing method comprises the steps: treating the fresh tobasco pepper, mixing the treated fresh tobasco pepper with cooled boiled water, rock candy, edible salt, pepper and rice wine, then carrying out closed salting to obtain pickled pepper and pickled pepper water; carrying out deodorization treatment on fresh fish maw, boiling the treated fresh fish maw with ginger slices, green onion sections, pepper, anise, Chinese cinnamon and edible salt to be tasty, cooling with cold water, weighing, packaging and disinfecting together with pickled pepper and pickled pepper water and the like according to proportion to obtain fish maw with pickled pepper. The obtained product has good mouthfeeling, is suitable for eating of various crowds, promotes the comprehensive utilization of fish side products, and the product is simple in process, convenient to operate, and suitable for large-bath production in factories.

The invention relates to tangerine-fragrance tiger-skin-like chicken feet which are characterized by being prepared from the following raw materials in parts by weight: 260-280 parts of chicken feet, 6-8 parts of pericarpium citri reticulatae, 70-80 parts of fresh shaddock peel, 10-12 parts of tangerine seeds, 100-120 parts of colza oil, 6-7 parts of fritillaria cirrhosa, 4-5 parts of musk, 2-3 parts of lotus leaves, 4-6 parts of sand ginger slices, 14-16 parts of cinnamon, 22-25 parts of edible salt, 6-8 parts of hawthorn fruit flesh, 15-18 parts of egg white, 6-8 parts of pericarpium zanthoxyli, 16-18 parts of soy, 4-5 parts of auxiliaries and a proper amount of water. The tiger-skin-like chicken feet disclosed by the invention are the tangerine-fragrance tiger-skin-like chicken feet which are repared by putting chicken feet in a food steamer, stifling by utilizing steam generated by boiling the water of tangerine seeds, the pericarpium citri reticulatae and the shaddock peel, frying till the surfaces of the feet is golden, and finally, marinating by using special marinating materials, wherein the cortex parts on the surface layer of the shaddock peel is used; the taste is relatively fresh; furthermore, the shaddock peel is abundant in nutrition and also has the delicious taste, and therefore, the chicken feet are fresh in taste and chewy and soft in mouth feel.

The invention relates to a chilli sauce. The formula of the chilli sauce comprises the following components in percentage by weight: 90 to 92% of mature red pod pepper, 3 to 5% of table salt, 1 to 1.5% of fresh ginger, 1 to 1.5% of garlic, 1 to 1.5% of allium macrostemon bulb, 0.8 to 1% of zingiber mioga, 0.1 to 0.2% of illicium verum, 0.1 to 0.2% of cinnamon bark, 0.2 to 0.4% of rock candy, 0.005 to 0.01% of yeast extract, and 0.01 to 0.02% of concentrated koji for sweet rice wine. The process flows for preparing the chilli sauce based on the formula are as follows: preparing a chilli sauce jar; preparing fresh pepper as the raw material; preparing auxiliaries; preparing into chilli sauce; sterilizing; inspecting the product; and packaging and warehousing. The chilli sauce produced according to the formula is short in fermenting time, relatively long in retaining time, free of discoloring, proper in sour and peppery taste, tastes soft, can whet the appetite and tonify spleen and whet the appetite, and particularly shows obvious effects in dispelling wind and eliminating dampness while being used in a cold and wet region.

The invention discloses a preparation method of a crispy duck seasoned with soy sauce. The preparation method is creatively characterized by comprising the following steps: cleaning duck chest, wherein each duck is 1600-1800kg; weighing other raw materials in weight proportion: 15-16g of wormwood, 15-18g of amomum tsao-ko, 15-18g of galangal, 15-18g of panax notoginseng, 15-18g of radix codonopsis, 15-18g of fructus lycii, 15-18g of radix angelicae, 15-18g of radix astragali, 15-18g of hawthorn, 15-18g of cinnamon, 15-18g of kudzu vine root, 15-18g of clove, 15-18g of anise, 15-18g of fennel, 60-65g of xylitol, 5-10g of Chinese prickly ash, 35-40g of salt and 3-5g of aginomoto; cleaning the duck, and stewing together with the other raw materials; and seasoning with soy sauce to obtain the crispy duck seasoned with soy sauce. According to the crispy duck seasoned with soy sauce, prepared by adopting the preparation method, the duck and traditional Chinese medicinal materials are stewed together, thus the nourishing and health care effects of the duck are increased; and sweet-scented osmanthus, lilium brownie, matcha and the like are added in soy sauce, and thus the crispy duck seasoned with soy sauce, with special flavor and fresh mouth feel, is prepared.

The invention discloses braised chicken with potato and green pepper and a preparation method thereof. The braised chicken comprises the following raw materials in part by weight: 80-150 parts of chicken, 50-100 parts of potato, 60-85 parts of beer, 15-30 parts of green pepper, 5-9 parts of onion, 4-7 parts of ginger, 2-5 parts of garlic, 10-15 parts of cooking oil and 27-45 parts of seasoning, wherein the seasoning comprises one or more of the following components in part by weight: 1-1.5 parts of dried pepper, 1.5-2 parts of pepper oil, 2-3 parts of sugar, 3-5 parts of bark of Japanese cinnamon, 2.5-4 parts of star aniseed, 2-6 parts of pricklyash peel, 0.2-0.8 parts of tsaoko amomum fruit, 0.1-0.4 parts of white pepper powder, 2-3.5 parts of fennel fruit, 8-10 parts of dark soy sauce and 5-8 parts of cooking wine. According to the invention, the braised chicken with potato and green pepper is high in protein content, nutritionally balanced, crisp, tender and fragrant; the chicken soup is fantastic, rich in delicate flavor, refreshing and non-greasy, and has effects of invigorating qi and strengthening the spleen.

The invention relates to the technical field of seasoning processing, in particular to Sichuan-flavored essential oil. The Sichuan-flavored essential oil comprises, by weight, 5-7 parts of soybean oil, 2.7-4.7 parts of rapeseed oil, 3-8 parts of dried chilis, 0.8-1.0 part of red pepper oil, 0.6-0.8 part of green zanthoxylum oil, 0.5-0.7 part of cumin essential oil, 0.3-0.5 part of clove essentialoil, 0.2-0.4 part of anise essential oil, 0.1-0.3 part of capsicum oleoresin, 0.1-0.3 part of capsanthin, 1.5-2.5 parts of garlic, 1.5-2.5 parts of green onions, 1-2 parts of corianders, 1.5-2 parts of ginger, 0.5-1 part of amomum tsao-ko, 0.8-1.3 parts of cassia barks and 0.8-1.3 parts of cinnamon leaves. According to the Sichuan-flavored essential oil, raw rapeseed oil is selected as the rapeseed oil, so that the purification is omitted, and the special flavor is retained; Erjingtiao chilis are used as the dried chilis, so that the Sichuan-flavored essential oil has a red color and bright luster, has full-bodied fragrance, is slightly spicy and more conforms to the taste of general public in pungency degree.

The invention discloses a soup base formula of cool and refreshing river snail rice noodles and belongs to the technical field of food. The formula comprises raw materials in parts by weight as follows: 6-8 parts of river snails, 3-5 parts of pork bones, 1-3 parts of sour bamboo shoots, 0.5-1.5 parts of perilla stems, 1-3 parts of galangal, 1-3 parts of star anise, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of tsaoko amomum fruits, 0.1-0.3 parts of cloves, 0.5-0.7 parts of dried chilies, 0.4-0.6 parts of black pepper, 0.5-1.5 parts of myrcia, 0.5-1.5 parts of pepper, 2-4 parts of mint leaves, 1-2 parts of heartleaf houttuymia herbs, 1-3 parts of garlic, 1-3 parts of dried ginger, 0.5-1.5 parts of fermented bean curd, 1-2 parts of oyster sauce, 1-2 parts of light soy sauce, 2-3 parts of cooking wine, 1-2 parts of chicken essence, 3-5 parts of edible salt, 10-20 parts of plant oil and 50-60 parts of clear water. With the adoption of the soup base formula of the cool and refreshing river snail rice noodles, the taste is delicious, effects of clearing heat, removing toxins, cooling and preventing a person from suffering from too much internal heat are realized after eating, and the body state can be effectively adjusted.

The invention relates to a preparing technology for cinnamon essential oil. The preparing technology for the cinnamon essential oil includes the following steps that 1, a certain amount of dry Chinesecinnamon or cassia twigs or cinnamon leaves are weighed, and are smashed and sieved, and Chinese cinnamon or cassia twig or cinnamon leaf powder is obtained; 2, a proper amount of water is added intothe Chinese cinnamon or cassia twig or cinnamon leaf powder, the mixture is stirred to be uniform, and a mixed material is obtained; 3, compound microorganisms are added into the mixed material, themixture is subjected to micro-fermentation in a bioreactor, and fermentation liquid is obtained; 4, a compound microorganism enzyme is added into the fermentation liquid, the pH value is adjusted to be 3 to 8, stirring is carried out to be even, and then enzymolysis is carried out; 5, materials after enzymolysis are extracted and separated, and the cinnamon essential oil is obtained. The preparingtechnology for the cinnamon essential oil has the advantages that through mechanical pulverization cell wall breaking, then the compound microorganisms are added before enzymolysis, cell walls of cinnamon cells are broken to a greater degree, the extraction rate is increased, production benefits are improved, the yield of the cinnamon essential oil can be 1.9%, the extraction rate can be 95%, andmeanwhile the oil phase quality is high.

The invention relates to the technical field of food processing, and provides a preparation method of citronella lemon melon seeds. The method comprises the following steps of selecting sunflower seed raw materials; 0.2-0.3 g of lemongrass, 0.2-0.4 g of dried lemon slices, 0.05-0.07 g of clove, 0.1-0.3 g of anise, 0.05-0.07 g of fennel, 0.1-0.3 g of radix glycyrrhizae, 0.05-0.07 g of cinnamon, 0.05-0.06 g of galangal and 0.05-0.06 g of pericarpium citri reticulatae are added into every 100 g of clean water for preparing a material water to be decocted; 6-7 g of salt, 0.1-0.3 g of sodium cyclamate, 0.03-0.05 g of saccharin sodium salt, 0.02-0.04 g of sucralose and 0.01-0.03 g of a compounding antioxidant are added into every 100 g of the material water and added into a micropressure pot and stirred until the materials are dissolved completely; then, the sunflower seeds are added into the micropressure pot to be cooked. The lemongrass and lemon slices are added into the material water, the sweet and sour melon seeds with natural lemon fragrance are obtained, and the citronella lemon melon seeds are particularly suitable for being eaten in summer.

The invention relates to an eyesight-improving duck neck and a preparation method of the eyesight-improving duck neck. The eyesight-improving duck neck is characterized in that the eyesight-improving duck neck is prepared from the following raw materials in part by weight: 400-420 parts of duck neck, 25-30 parts of pork liver, 10-12 parts of salad dressing, 10-11 parts of rice, 8-9 parts of agaric, 15-20 parts of green plum juice, 8-9 parts of red bean paste, 8-10 parts of dried sweet potato, 3-4 parts of semen cuscutae, 2-3 parts of seed of feather cockscomb, 3-4 parts of mulberry leaf, 2-3 parts of butterflybush flower, 1-2 parts of fructus lycii leaf, 3-4 parts of longan seeds, 0.4-0.5 parts of capsaicine, 8-9 parts of anise, 10-11 parts of pepper and 7-8 parts of cinnamon. In a processing procedure, the duck neck is soaked by capsaicine aqueous solution, and the capsaicine has an anti-bacterial effect, can prolong the effective period of food quality, has an antioxidation effect, and the color change possibility caused by radiation can be reduced; the duck neck is fried and then is marinated and has good mouthfeel, vacuum low-temperature deep frying is adopted, and the damage of high temperature to nutritional ingredients and quality is avoided; and besides, the neck duck is added with pork liver, is rich in vitamin A, and has the eyesight-improving efficacy due to addition of the Chinese medicines.

The invention provides a making method of pickled chili sauce. The method includes the following steps of firstly, preparing, by weight, 250 parts of two thorns pepper, 250 parts of capsicum frutescens, 70 parts of pickling salt, 20 parts of Baijiu, 20 parts of white granulated sugar, 1.5 parts of bay leaves, 1 part of anise, 7.5 parts of cinnamon, 2.5 parts of fennel, 1.5 parts of licorice root, 1 part of clove, 5 parts of Chinese prickly ash, 1.5 parts of amomum tsao-ko, 88 parts of old ginger, 8.5 parts of garlic and 1 part of lactic acid bacteria, wherein capsicum frutescens and two thorns pepper are washed and dried after bases are removed; secondly, adding water with the weight 4 times that of two thorns pepper in a fermentation tar, and conducting sealing and fermenting for 3 days at room temperature; thirdly, taking out pickled two thorns pepper and capsicum frutescens to be juiced to obtain pepper juice, taking out chili pickling liquid in the fermentation tar, and juicing fresh lemon to obtain lemon juice; fourthly, mixing chili juice, chili pickling liquid, lemon juice and light soy sauce according to the weight ratio of 24:103:35:88. The invention further provides the pickled chili sauce made through the method. The sauce is delicious in taste and simple in making method.

The invention relates to a processing method of shelled sunflower seeds. The method comprises the steps of selecting high-quality full sunflower seeds uniform in size and consistent in color, washing the selected sunflower seeds, boiling the sunflower seeds in soup made from star anise, fennel and cinnamon, stir-frying the sunflower seeds, shelling the sunflower seeds, and finally naturally cooling the sunflower seeds to obtain a finished product. The sunflower seeds are boiled by adopting the traditional Chinese herbs such as star anise, fennel and cinnamon, the natural fragrance of herbal plants can be given to the sunflower seeds, and the adopted star anise, fennel and cinnamon have a given food therapy healthcare effect, so that the health demand of consumers can be satisfied. The sunflower seeds are shelled in a stir-frying manner, so that the surface of the sunflower seeds is cleaner, more sanitary and crisper. Compared with the traditional black sunflower seeds, the shelled sunflower seeds prepared in the method can attract the attention of consumers by the surface color. The shelled sunflower seeds are leisure food which is high in edible value, clean, sanitary and worth of popularization.

The invention discloses a black spiced purslane, which is prepared by pickling, airing, re-pickling and fermenting the following raw materials in part by weight: 100 kg of purslane, 8-12 kg of salt, 0.15-0.3 kg of wild pepper, 0.15-0.3 kg of aniseed, 0.15-0.3 kg of cinnamon, 0.05-0.15 kg of fennel and 0.05-0.1 kg of clove. According to the invention, the salt and spice in different ratios are adopted according to tastes of different objects so as to meet more demands of people having different tastes. The product is obtained by pickling and natural fermentation, so that the product is delicious, tasty, and rich in aftertaste; the black spiced purslane prepared by fermentation can be stored for long time without preservative; and the shelf life can be up to 18-24 months.

The invention discloses a preparation method of local chicken braised in brown sauce. Raw materials used in the preparation method comprise, in parts by weight, 500-700 parts of chicken, 10-20 parts of star anise, 15-30 parts of cinnamon, 15-30 parts of netmeg, 5-40 parts of chilies, 10-15 parts of shallots, 10-15 parts of garlic, 10-15 parts of fresh ginger, 2-4 parts of table salt, 10-20 parts of cooking wine, 5-10 parts of an auxiliary material and 20-30 parts of edible sesame oil. The local chicken braised in brown sauce is prepared with a simple process, contains balanced nutrients and has excellent taste; with chicken nuggets of the local chicken bred outside cages as a raw material, the local chicken braised in brown sauce is delicious and has high nutritional value, so that the obtained local chicken nuggets braised in brown sauce keep original nutrition and flavor and are convenient and hygienic. Besides, the local chicken braised in brown sauce is stored at the normal temperature, can be eaten without being heated and has better flavor after being heated, and a brand-new way is provided for further development of the local chicken braised in brown sauce.

The present invention discloses fermentation accessory ingredients for preparing pickled vigna unguiculata and a natural fermentation technological method of the pickled vigna unguiculata. The fermentation accessory ingredients consist of the following raw materials in percentages by weight: 1-3% of white rock candy, 4-8% of pickling salt, 2-6% of edible salt, 2-5% of fresh gingers, 2-5% of garlic, 0.3-1.5% of Chinese wolfberry fruits, 0.5-2.0% of dried red chilies, 0.2-1.0% of Chinese prickly ash, 0.5-1.0% of star anise, 0.5-1.0% of cassia bark, 0.1-0.5% of radix notoginseng powder, 0.1-0.3% of bay leaves, 0.2-0.8% of soybean polypeptide powder and the balance water. The method is as follows: the naturally air-dried vigna unguiculata and the fermentation accessory ingredients at a ratio of 30-50% are soaked in a fermentation vessel and the vigna unguiculata is completely immersed in the fermentation accessory ingredients; and the fermentation vessel is sealed, the vigna unguiculata is subjected to sealed natural fermentation for 12-16 days, and the fermented vigna unguiculata is can be eaten. The method is simple and convenient in operations and free of addition of calcium chloride, and can realize industrialized production. The prepared pickled vigna unguiculata by the method is yellow and bright in color, pleasant in flavor, mellow in acid taste, crisp and refreshing in mouthfeel, and low in the content of nitrite.

The invention discloses a poria cocos seasoning and a production method thereof. The poria cocos seasoning comprises the following raw materials in parts by weight: 25-30 parts of monosodium glutamate, 15-18 parts of edible salt, 1-1.5 parts of garlic, 2.0-3.0 parts of dextrin, 1.8-2.2 parts of pepper, 5.0-7.0 parts of semen sesami nigrum, 0.9-1.1 parts of anise, 1.2-1.5 parts of fennel, 1.0-1.5 parts of poria cocos, 2.0-3.0 parts of hawk tea, 1.5-2.5 parts of rhizoma curcumae longae, 3.0-5.0 parts of mushroom, 1.0-2.0 parts of Chinese hawthorn seed, 2.5-3.5 parts of cassia bark, 0.5-0.7 part of sunflower disk, 2.0-3.0 parts of carrot, 0.3-0.5 part of pollen pini, 0.1-0.3 part of lobster red pigment and 0.8-1.0 part of endive. The poria cocos seasoning is delicious in taste and simple in process, is produced by selecting multiple natural raw materials through scientific compatibility, is thick in flavor, rich in nutrients, good in taste and strong in seasoning function, has the functions of effectively removing smelling of fish or mutton and peculiar smell of food materials such as meat, fish and seafood and increasing the delicious taste, and is a healthy, safe and delicious seasoning.

The invention discloses prunus salicina fruit juice spicy beef jerky. The prunus salicina fruit juice spicy beef jerky comprises the following components in parts by weight: 90-110 parts of beef, 1.8-2.2 parts of green tea, 0.4-0.6 part of dried ginger slices, 1.8-2.2 parts of table salt, 1.8-2.2 parts of brown sugar blocks, 1.8-2.2 parts of crystal sugar, 1.8-2.2 parts of white granulated sugar, 2.8-3.2 parts of honey, 5.5-6.5 parts of edible oil, 14-16 parts of chili powder, 0.9-1.1 parts of five spice powder, 0.3-0.5 part of pepper powder, 0.9-1.1 parts of Chinese prickly ash seeds, 0.4-0.6 part of Chinese prickly ash powder, 0.9-1.1 parts of cinnamon bark, 0.9-1.1 parts of cooking wine, 0.9-1.1 parts of Baijiu, 0.9-1.1 parts of sweet rice wine and 4.7-5.3 parts of prunus salicina fruit juice. The beef jerky is prepared from the above components. The prunus salicina fruit juice spicy beef jerky is based on conventional beef jerky, and the prunus salicina fruit juice is added, so that the meat fragrance of the beef jerky and the fruity flavor of prunus salicina are perfectly combined, and the prunus salicina fruit juice spicy beef jerky has salubrious flavor and rich aftertaste. Jerky products perfectly combining the beef jerky and fresh fruits are developed, so that the requirements of modern people for meat products various in kinds and unique in flavor are met, and the nutrient value of the meat products can also be increased.

The invention discloses japonica rice and black chicken porridge. The japonica rice and black chicken porridge comprises raw materials in parts by weight as follows: 70-90 parts of japonica rice, 10-20 parts of shredded black chicken meat, 10-20 parts of oatmeal, 2-3 parts of rhizoma chuanxiong, 2-4 parts of combined spicebush roots, 2-4 parts of immature bitter oranges, 2-4 parts of pseudo-ginseng, 4-5 parts of liquorice, 2-3 parts of ginseng, 3-4 parts of indigowoad roots, 2-4 parts of rhizoma atractylodis, 6-10 parts of Chinese red dates, 6-8 parts of lemon and 10-14 parts of cassia barks. The japonica rice and black chicken porridge has rich nutrition, has functions of regulation of human immunity and anti-ageing and can activate blood circulation to promote menstruation, moisten the lung, tonify the spleen, nourish the liver and tonify the kidney if often taken.

The invention discloses a method for extracting natural cassia dye and preparation of a textile soaked in the natural cassia dye. The natural cassia dye is extracted through the following steps: cleaning cassia, drying the cleaned cassia in the air, and mechanically pulverizing the cassia; adding the pulverized cassia into an ethanol aqueous solution containing sodium hydroxide; performing reflux extraction for 0.5-2 h at 60-90 DEG C to obtain the extracting solution; then filtering the extracting solution; and performing reduced pressure distillation to obtain the concentrated natural cassia dye. The natural cassia dye extracted from cassia is bright tawny, and has a maximum absorption wavelength in a range of 250-300 nm. The extracted natural cassia dye can be used for dyeing through mordant dyeing and dyeing processes. Through measurement with the help of a computer color measuring and matching instrument, the dye has excellent dyeing property for protein fiber textiles. Different colors can be obtained through treating the natural cassia dye with different mordants. The natural cassia dye is excellent in fastness and properties.

A disclosed nutritive chafing-dish soup seasoning comprises the following raw materials in parts by weight: 15-30 parts of salad oil, 10-20 parts of thick broad-bean sauce, 10-20 parts of dendrobium nobile Lindl, 8-15 parts of lysimachia christinae Hance, 10-20 parts of lycium barbarum, 5-10 parts of capsicum, 5-10 parts of red date, 3-6 parts of longan, 0.5-1 parts of white pepper, 0.5-1 part of illicium verum, 0.5-1 part of zanthoxylum bungeanum, 0.5-1 part of fennel, 0.1-0.2 part of cortex cinnamomi, 0.1-0.2 part of radix glycyrrhizae, 0.5-1 part of dry ginger, 0.5-1 part of laurel leaf, 0.5-1 part of tsaoko fruit, 0.1-0.2 part of clove, 1-2 parts of fermented soya bean, 1-2 parts of monosodium glutamate, and 10-30 parts of chicken essence. The chafing-dish soup seasoning is prepared according to the principle of homology of medicine and food, possesses good nutritive value, is delicious and tasty, long in fragrance, nutritive and restorative when being eaten, is abundant in nutrition, and possesses nourishing, health-preserving and anti-ageing effects.

The invention discloses a marinating seasoning for processing kelp and a method for processing kelp by using the marinating seasoning and relates to the technical field of food processing. The marinating seasoning comprises the following materials in parts by weight: 200-800 parts of water, 800-1500 parts of soup stock, 8-20 parts of sugar, 4-10 parts of table salt, 2-5 parts of chicken essence, 1-6 parts of aginomoto, 5-8 parts of pepper, 0.5-1.2 parts of Chinese prickly ash seeds, 0.6-1 part of anise and 0.4-1 part of cinnamon. The method for processing the kelp by using the marinating seasoning comprises the following steps: washing, soaking, stewing brine, blanching, marinating and cooking, spreading for cooling and then packing. The processed kelp food is safe and healthy, high in tastiness, hard and chewy in taste, and small in loss of nutritional ingredients.