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1360 results about "Illicium verum" patented technology
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Illicium verum is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, Chinese star anise, or badian that closely resembles anise in flavor is obtained from the star-shaped pericarps of the fruit of I. verum which are harvested just before ripening. Star anise oil is a highly fragrant oil used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. About 90% of the world's star anise crop is used for extraction of shikimic acid, a chemical intermediate used in the synthesis of oseltamivir (Tamiflu).
Mosquito repellent liquid and preparation method thereof
ActiveCN102429840AImprove performanceSafe and reliable performanceCosmetic preparationsBiocideIllicium verumAdditive ingredient
The invention discloses a mosquito repellent liquid, comprising the following ingredients: 10-25 weight portions of lavender, 35-50 weight portions of lemongrass, 8-20 weight portions of aloe, 8-15 weight portions of calendula, 10-20 weight portions of chamomile, 25-40 weight portions of jasmine, 10-20 weight portions of rose, 35-50 weight portions of cordate telosma, 35-50 weight portions of mint leaves, 35-55 weight portions of camphor leaves, 20-40 weight portions of wormwood, 20-40 weight portions of eucalyptus leaves, 10-20 weight portions of star anise, 20-40 weight portions of Lantana camara, 15-35 weight portions of Mozzie buster, 10-20 weight portions of Salvia officinalis, 10-20 weight portions of marjoram, and 10-18 weight portions of rosemary. The preparation method comprises the following steps: weighing and mixing the raw materials according to the weight proportions, immersing the raw material mixture in ethanol having 15-30 times the weight of the mixture for 20-35 h, filtering, and filling. The mosquito repellent liquid disclosed herein contains no chemical additives, can effectively protect skin from being bitten by mosquito, and has the effects of removing miliaria, relieving itching, reducing swelling, relieving pain, refreshing mind, restoring consciousness, purifying air, resisting inflammation, and sterilizing.
Owner:南通安广美术图案设计有限公司
Meat flavor hot flavorings and production method thereof
InactiveCN101455323AReduce spicinessHighlight aromaFood preparationMonosodium glutamateIllicium verum
The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.
Owner:浙江正道生物科技有限公司
Green traditional Chinese medicine feedstuff
InactiveCN101366447AEffective absorptionAvoid side effectsFood processingAnimal feeding stuffSodium bicarbonateIllicium verum
The invention relates to a green Chinese traditional medicine feed for feeding livestock and poultry, belonging to the rural area stock raising field. The feed is characterized in that the feed is prepared by the mixing of bean pulp of cooked soybean, rape seed cake, cotton cake, fish meal, bone meal, shellfish powder, umbilicus pulp of corn, urea, multiplex vitamin, magnesium sulplate, sodium bicarbonate, Chinese traditional medicines of angelica, tuber fleeceflower, notoperygium root, dried tangerine peel, ledebouriella root, radix codonopsis pilosulae, medicated leaven, rmalt, atractylodes rhizome, Chinese date, milkvetch root, liquorice, prepared rhizome of rehmannia, Chinese goldthread, mucuna macrocarpa, chuanxiong rhizome, frankincense, radix salviae miltiorrhizae, yellow-corktree bark, kuhseng, pine branch, hawkthorn, ginger powder, Chinese anise and carrot powder, micro elements of copper, iron, zinc, manganese, selenium and potassium and amino acids of methionine and threonine. The invention is a green Chinese traditional medicine feed for livestock and poultry, can make all stock raising animals such as pigs, cattle, sheep and poultries absorb nourishments in high efficiency and improve the capability of resisting viruses and bacteria, and can prevent illness and plague; moreover, the meat of the animals fed by the feed meets the national green meat product standard.
Owner:卜玉琴
Preparation method of Chinese medicinal herbal fermented beancurd
ActiveCN102960466AImprove digestion and absorption rateRich in vitaminsCheese manufactureFood scienceMedicinal herbsIllicium verum
The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.
Owner:邹聪终
Dried salted duck salting seasoning and preparation method of dried salted duck
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.
Owner:毛希泽
Sunflower seed and processing method thereof
InactiveCN102048195AReduce processing timeImprove burnt aromaFood preparationIllicium verumAdditive ingredient
The invention relates to a sunflower seed and a processing method thereof. The sunflower seed is prepared by taking a sunflower seed as a raw material, and anise, fennel, cassia, pericarpium citri reticulatae, clove, star anise, pepper, salt, saccharin sodium salt, sodium cyclamate, acesulfame-K and water as ingredients, and is prepared by the following steps of selecting, cooking, drying, frying, cooling and spraying fragrance. The sunflower seed is characterized by comprising the following components in parts by weight: 1-2 parts of anise, 1-2 parts of fennel, 0.5-1 part of cassia, 0.5-1 part of pericarpium citri reticulatae, 0.01-0.2 part of clove, 2-3 parts of star anise, 1-2 parts of pepper, 4-6 parts of salt, 0.05-0.1 part of saccharin sodium salt, 0.3-0.6 part of sodium cyclamate, 0.01-0.1 part of acesulfame-K and a proper amount of water. In the invention, as spices are adopted to cook and flavor the sunflower seeds, and a high-temperature frying technique is adopted to process the sunflower seeds, thus shortening the processing time of the sunflower seeds, maintaining the nutritive components and the healing effects of the sunflower seed, improving the uniform and thick burnt taste of the sunflower seed, and providing better mouth feel. The sunflower seed not only has reasonable and practical processing method, and practicality, but also has simple operation and good effect, and is beneficial for being popularized.
Owner:CHACHA FOOD CO LTD
Traditional Chinese medicine pesticide and preparation method and use thereof
ActiveCN104082359AEasy transformation of natureEasy to decomposeBiocidePest repellentsIllicium verumToxicology
The invention discloses a traditional Chinese medicine pesticide and belongs to the technical field of pesticides. The traditional Chinese medicine pesticide is prepared from the following crude drugs in parts by weight: 9-11 parts of anemarrhena asphodeloides, 9-11 parts of gardenia jasminoides, 9-11 parts of forsythia suspensa, 9-11 parts of radix stemonae, 4-6 parts of lonicera japonica, 2-4 parts of sophora flavescens, 2-4 parts of giant typhonium rhizome, 2-4 parts of illicium verum, 2-4 parts of common carpesium fruit, 2-4 parts of ulmus macrocarpa hance, 4-6 parts of rhizoma cimicifugae, 2-4 parts of folium artemisiae argyi, 4-6 parts of radix adenophorae, 2-4 parts of radix lithospermi, 4-6 parts of bunge corydalis herb, 2-4 parts of acorus calamus, 4-6 parts of garden balsam stem and 4-6 parts of radix isatidis. The invention also discloses a preparation method of the traditional Chinese medicine pesticide and an application of the traditional Chinese medicine pesticide to prevention of crop aphids, mites, viral diseases and cabbage worms. The crude drugs of the traditional Chinese medicine pesticide have different pharmacological characteristics; good insect killing, insect expelling and sterilization effects are achieved after the compatibility of the crude drugs; diseases can be prevented and cured; the application range is quite wide.
Owner:魏秀华
Five-spice tea low-salt duck eggs and making method thereof
The invention discloses five-spice tea low-salt duck eggs. The five-spice tea low-salt duck eggs are made from, by weight, 70-80 parts of fresh duck eggs, 4-5 parts of fresh ginger, 6-7 parts of pericarpium citri reticulatae, 3-4 parts of cinnamon, 1-2 parts of anise, 2-3 parts of pepper, 5-6 parts of chive, 1-2 parts of garlic, 4-5 parts of liquorice, 1-2 parts of ramulus mori, 18-22 parts of tea leaves, strong baijiu, white vinegar and a proper amount of salt. The fresh eggs are soaked with the white vinegar so that egg shells can generate small holes to facilitate material exchange of salt and the like, and the duck eggs are pickled by a pickling solution and pickling wine with the same salt content as the pickling solution successively; due to the fact that the osmotic pressure of egg white and the osmotic pressure of the exterior of the shells are consistent basically, the salt can permeate into yolks so that the yolks can be dehydrated to achieve looseness and oil permeation, the salt content of the egg white is not increased, depression and pickling are adopted for rapidly completing the first stage, the pickling period is shortened, the strong baijiu is added so that protein can be condensed more quickly, oil can permeate from the yolks rapidly, the finished duck egg white is suitable in taste, the yolks are loose and oily, and the five-spice tea low-salt duck eggs are rich in tea fragrance and have the five-space flavor.
Owner:柳培健
Marinating material of sauced beef and preparation method of sauced beef
InactiveCN105685925AUnique flavorGreat tasteClimate change adaptationMeat/fish preservation by freezing/coolingIllicium verumAmomum tsao-ko
The invention discloses a marinating material of sauced beef and a preparation method of the sauced beef. The preparation method comprises the following steps of using 100 parts of to-be-sauced beef as a base material, and using the following auxiliary materials, wherein pickling materials comprise salt, pepper, star anise and fennel; spicy materials comprise clove, fructus amomi, amomum cardamomum, netmeg, fructus galangae, cinnamon, pepper, star anise, licorice root, bay leaves, root of hairy asiabell, angelica root, amomum tsao-ko, hawthorn, monosidum glutanate and orange peel; seasoners comprise salt, yellow wine, hoisin sauce, soybean source, garlic, ginger, scallion and rock candy; pretreating the raw materials, pickling, pre-cooking, preparing marinating water, soaking into the marinating water, preparing in the marinating water, cooling, and packaging the finished product, so as to obtain the sauced beef product. The sauced beef has the advantages that by adopting a formula, the flavor of the prepared sauced beef is particular, and the mouth feel is good; the flavor of the sauced beef is furthest maintained by the method of controlling the flavor deteriorating of the sauced beef, and the shelf life of the product is obviously prolonged.
Owner:HENAN AGRICULTURAL UNIVERSITY
Chinese chestnut food and preparation method thereof
InactiveCN104397779AConform to \"naturalIn line with the development direction of nutritionFood preparationMonosodium glutamateIllicium verum
The invention discloses Chinese chestnut food and a preparation method thereof. The Chinese chestnut food mainly comprises the main raw materials: 200-300 parts of Chinese chestnuts, 30-60 parts of column vegetables, 20-40 parts of herba cepbalanoplosis segeti, 20-30 parts of peppers, 30-50 parts of illicium verum, 15-30 parts of cinnamon, 10-20 parts of black peppers, 20-30 parts of flos caryophylli, 10-20 parts of edible salt, 10-15 parts of monosodium glutamate, 60-80 parts of sorbitol powder and a proper amount of malic acid water and is prepared by pickling, stewing, rinsing, packaging and sterilization. The Chinese chestnut food retains the pure color, the original juice and the original taste of raw fresh Chinese chestnuts; the processing method for the Chinese chestnut food completely realizes biological technical production, so that any pollution is avoided in a preparation process, and the development direction of 'nature and nutrition' of leisure food is met.
Owner:QINGDAO DERUN BATTERY MATERIALS
Beef peanut butter
InactiveCN103494173AThe production process is simple and environmentally friendlyHas the effect of nourishing the stomachFood ingredient functionsFood preparationIllicium verumFood material
The invention provides a beef peanut butter, comprising the following raw materials by weight: 100 to 110 parts of thick broad-bean sauce, 120 to 130 parts of beef, 80 to 100 parts of peanut, 70 to 80 parts of walnut, 40 to 50 parts of fermented soya bean, 4 to 5 parts of immature orange fruit, 5 to 6 parts of tulip, 5 to 6 parts of flos mume, 6 to 7 parts of spine date seed, 5 to 6 parts of rose, 4 to 5 parts of corn leaf, 4 to 5 parts of clover, 15 to 30 parts of star aniseed, 15 to 25 parts of cassia bark, 180 to 200 parts of honey, 30 to 40 parts of minced ginger, 10 to 50 parts of salt, 15 to 35 parts of soy, 10 to 35 parts of black vinegar, 15 to 25 parts of chilli powder, 30 to 40 parts of powdered pepper, 80 to 100 parts of sesame oil and a proper amount of water. According to the invention, a preparation process for the beef peanut butter is simple and environment-friendly; food materials rich in nutrients, e.g., walnut and fermented soya bean, are added; in particular, extracts of medicinal traditional Chinese medicinal materials like immature orange fruit and spine date seed with digestion helping and stomach strengthening effects are especially added in the process of preparation of the beef peanut butter, so the beef peanut butter has a certain stomach nourishing effect and is health care food beneficial for the stomach of people.
Owner:HEFEI FULAIDUO FOOD
Natural spice flavoring
The invention discloses a natural aromatic flavouring, comprising the following raw material by proportioning by weight: 450-550 parts of aniseed, 550-650 parts of common fennel, 200-300 parts of clove, 400-500 parts of dried orange peel, 500-600 parts of cinnamon, 250-350 parts of fructus tsaoko, 350-450 parts of pepper, 350-450 parts of black pepper, 400-500 parts of spiceleaf, 300-400 parts of sand ginger, 350-450 parts of costus root, 300-400 parts of liquorice, 400-500 parts of perilla, 200-300 parts of galangal and 350-450 parts of citronella. The aromatic flavouring is produced by washing, insolating, roasting and grinding the raw material. The natural aromatic flavouring can preserve the active ingredients in all plant perfume, and has unique flavour, long shelf life and good effects for removing fishy smell and greasy; in addition, no dryness-heat is caused so that excessive internal heat is not caused even a large amount of the natural aromatic flavouring is eaten, therefore being applicable to cooking various food.
Owner:吴永田
Flavoured chicken claw
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.
Owner:尹玉芬
Composite edible flavoring
The invention discloses composite edible flavoring, which is prepared by the following raw materials proportioned by weight: 100 to 130 pepper, 60 to 90 pericarpium zanthoxyli, 80 to 120 star aniseed, 5o to 80 Chinese cinnamon, 40 to 60 lemon leaves, 40 to 60 mint, 60 to 90 tamarind, 50 to 70 rosemarry, 60 to 100 sage, 100 to 130 dry gingers, 50 to 80 myrcia, 40 to 60 horseradish, 80 to 120 garlic, 40 to 80 basil, 60 to 100 parsley, 50 to 80 dill, 40 to 60 liquorice and 100 to 130 black sesame. The composite edible flavoring has strong fragrance, abundant nutrients, good taste and strong seasoning function. When is in use, the composite edible flavoring can be cooked at a high temperature, smell of fish or mutton and peculiar smell of the food such as meat, seafood and the like can be effectively eliminated, and the fresh fragrance of the meat and the seafood can be increased. Moreover, the shelf life of the composite edible flavoring is long, and the composite edible flavoring is free from containing any chemical additives and can be widely used for cooking different food.
Owner:韩轩宇
Steamed pork with rice flour and preparation method thereof
The invention discloses steamed pork with rice flour and a preparation method thereof. 800-1200g of pig marbled meat, 17-29g of soy sauce, 2.4-3.6g of yellow rice wine, 3.0-5.0g of white sugar, 95-135g of rice flour, 0.8-1.3g pepper powder, 1.4-2.2g of cinnamon, 2.4-3.6g of aniseed, 1.4-2.2g of clove, 1.1-1.9g of ginger powder, 5.0-7.5g of salt, 3.5-5.5g of monosodium glutamate, 140-209g of water and 0.32-0.48g of monascus pigment are mixed according to a rate. The steamed pork with rice flour is prepared in the following steps: A. the pig marbled meat is cleaned, drained and cut into sheets which are 3.5-4.3cm long, 2.2-2.7cm wide and 0.8-1.2cm thick; B. the soy sauce, the yellow rice wine, the white sugar, the rice flour, the pepper powder, the cinnamon, the aniseed, the clove, the ginger powder, the salt, the monosodium glutamate, the water and the monascus pigment are added in the meat to be stirred uniformly and salted for 30-70min; C. the salted pig meat is put in a bowl tidily and is boiled with an electric furnace of 1000. 30-60min after the furnace boils (100 DEG C), the meat is packed to obtain the finished product. As a fine steamed product, the steamed pork with rice four has the advantages of sufficient raw materials, simple manufacturing process, convenient eating, comprehensive nutrients and high digestion and absorption rates. The raw material collocation of the steamed pork with rice flour accords with the dietary nutritional standard well.
Owner:HUAZHONG AGRI UNIV
Medicated diet stewing in brine, sauce mixing vegetable formula and preparation method thereof
ActiveCN101103799ATonicWidely applicable to cooked food processingFood preparationIllicium verumAdditive ingredient
The invention discloses a medicinal flavor cooked food and soy sauce botargo ingredient and preparation method, in particular to a medicinal food ingredient with nourishing effectiveness and the preparation method, which belongs to the flavor cooked and soy sauce botargo technical field; the ingredients comprises codonopsis pilosula, common fennel, dried orange peel, liquorice, antler tablet, clove, amomum villosum, angelica dahurica, angelica, cinnamon, galangal, grass knock, galangal, elecampane, medlar, tsaoko amomum fruit kernel, white pepper, cumin, pepper and aniseed, which are arranged into a cloth medicinal food bag after being selected, cleaned, sliced, dried, weighed and mixed, generally 1000kg meat materials is arranged into a bag of 2.5 kg; and then are cooked with oyster juice, mushroom, ginger and garlic, and then are boiled; after the foam is removed, the food is cooked by slow fire; the invention is applicable for cooking pork, chicken, duck meat, beef, mutton and rabbit meat, and the prepared materials can be cooked in water for juice by three times after being wrapped by a gauze, the juice can be added into various meat botargo appropriately; the taste is good and fresh, thereby the invention can be suitable for food processing in restaurants.
Owner:张钦革
Formula of marinade and method for making marinated duck meat with marinade
The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.
Owner:黄素芳
Novel method for making savory sauce duck
The invention discloses a novel method for making a savory sauce duck. The method comprises the steps of adopting a duck with a lean meat rate of more than 70% and a breast meat rate of 23.5-24.5% and materials, such as white granulated sugar, soy sauce, salt, anise and the like and injecting, tumbling, pickling, air-drying and drying in turn to obtain the savory sauce duck. The sauce duck produced by using the novel making method disclosed by the invention has the characteristics of purplish red color, rich sauce taste, sweet, spicy and refreshing taste, compact structure and the like because the sauce duck has a unique production process, and avoids the occurrences of instable salinity and color and divergent mouthfeel and structure, caused by the traditional sauce stewing.
Owner:江苏迈斯克食品有限公司
Making process of red salty sauce for pot-stewed meat dish
The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.
Owner:窦玉杰
Pot-stewed food seasoning and application thereof
InactiveCN104770701AFull of nutritionShort brine timeFood preparationIllicium verumShiitake mushrooms
Owner:赵建平
Sweet potato leaf product
InactiveCN104273470AGreat tasteImprove disease resistanceFood preparationMonosodium glutamateSaline water
The invention discloses a sweet potato leaf product and relates to the field of foods. The manufacturing method comprises the following steps: selecting tender leaves, soaking the leaves in saline water for 8 hours, and soaking by using a sodium carbonate solution for 8 minutes; adding the leaves into a 3% salt solution which contains 0.17 percent of baking soda and of which the pH value is 8, and blanching at the temperature of 95-100 DEG C for 1-1.5 minutes; dipping by using a 9% salt solution containing 0.3 percent of calcium chloride, gradually increasing the concentration by 2 percent per day until the concentration reaches 15 percent, desalting and draining; adding 25g of anise, 100g of mature ginger, 10g of cinnamon and 8g of white pepper which are smashed into 10kg of water, and boiling for 2 hours, thereby obtaining the cooking liquor; mixing uniformly at a ratio (76:3:18:2.5:0.5) of the sweet potato leaf to cooking liquor to white sugar to salt to monosodium glutamate; and quantitatively bagging, sealing and sterilizing. The sweet potato leaf product disclosed by the invention contains rich proteins, vitamins and mineral substances and is capable of enhancing the immunologic functions after being eaten for a long term, and the disease resistance of the organism is improved. Moreover, the sweet potato leaf product is good in taste and is very suitable for serving as snacks to be eaten.
Owner:贵州黄平美娘冲民族服饰有限公司
Beef taste seasoning
The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.
Owner:天津市春升清真食品有限公司
Hot and spicy sauced beef
InactiveCN102038211ARich and uniqueSimple preparation processFood preparationMonosodium glutamateIllicium verum
The invention discloses hot and spicy sauced beef. The hot and spicy sauced beef is prepared from the following raw materials: 900 to 1,200g of beef tendon, 15 to 25ml of vinegar, 10 to 20ml of soy sauce, 8 to 12ml of sesame oil, 4 to 6ml of chili oil, 45 to 55ml of cooking wine, 70 to 90g of bean sauce, 5g of wild pepper, 5g of pepper, 5g of hot pepper, 5g of cinnamon, 8 to 12g of table salt, 12 to 18g of white granulated sugar, 8 to 12g of ginger, 5g of star anise, 15 to 25g of onion stalk, 5g of cumin, and 4 to 6g of monosodium glutamate. The hot and spicy sauced beef has a strong and unique flavor, and is delicious, hot and spicy and attractive. A preparation process of the hot and spicy sauced beef is simple, the raw materials are low in cost and easily obtained, and the hot and spicy sauced beef is very suitable for common households.
Owner:董富源
Bose factor polypeptide anti-wrinkle eye cream and preparation method thereof
PendingCN112402310ARepair damaged barrierIncrease elasticityCosmetic preparationsToilet preparationsIllicium verumOphthalmology
The invention discloses a Bose factor polypeptide anti-wrinkle eye cream and a preparation method thereof. The eye cream provides a conditioner with main active ingredients, and the conditioner comprises tocopheryl acetate, hexapeptide-9, palmitoyl pentapeptide-4, tripeptide-1, palmitoyl palmitoyl tripeptide-5, palmitoyl tripeptide-1, palmitoyl tetrapeptide-7, hydroxypropyl tetrahydropyrantriol (Bose factor), carnosine, glycosphingolipid, illicium verum callus culture filtrate and rosa damascena flower oil. The eye cream can effectively promote the generation of eye skin collagen, increase theelasticity and compactness of the skin, prevent wrinkles from deepening and repair the damaged barrier of the eye skin, and has the effects of wrinkle resistance, whitening and oxidation resistance.
Owner:广州市妆妍生物技术有限公司
Tujia-flavor hot and sour chicken giblets
The invention discloses Tujia-flavor hot and sour chicken giblets, and belongs to the technical field of a cooked product. The Tujia-flavor hot and sour chicken giblets adopt the technical scheme that the cooked product with Tujia flavor and hot and sour taste is prepared from internal organs of local chicken. The Tujia-flavor hot and sour chicken giblets have the beneficial effects that the internal organs of the local chicken which are abandoned in the past are collected to prepare delicious foods. Therefore, an abundant food resource is provided; the environmental pollution is reduced; and the possibility of a natural dissemination disease is also reduced. A raw material is more exquisite by cleaning and removing foul smell and fishy smell; specific pickled radishes for Tujia, pickled hot peppers, pickled ginger, a small amount of pepper, illicium verum, myrcia and liquorice are added to the fried ingredients, so that the chicken gizzard has a rustic Tujia flavor and hot and sour taste; and the prepared hot and sour chicken giblets are bright in color, delicious in taste, thick in smell, fragrant and delicious, appetizing and spleen-tonifying, can be eaten after being opened and heated, and is suitable for large-scale production.
Owner:CHONGQING AGRI DEV CO LTD
Onion and fishbone tartar sauce and preparation method thereof
The invention discloses an onion and fishbone tartar sauce and a preparation method thereof. The method comprises the following steps of: placing the fishbone into a sodium hydroxide solution to dip, removing impurities, eliminating fishy odor, cooking, pulverizing, sieving and mixing with fishbone soup, heating and emulsifying to obtain fishbone paste; pulping the onion, adjusting the pH value, heating, homogenating and enzymolysis by using pectinase to prepare onion slurry; weighing 20-40% of fishbone paste, 25-45% of onion slurry, 20-30% of bean paste, 3-5% of salt, 0.2-1% of cooked sesame kernel, 0.2-1% of cooked walnut kernel, 0.2-1% of cooked peanut kernel, 0.1-0.5% of white granulated sugar, 0.5-1.5% of soybean sauce, 0.1-0.3% of xanthan gum, 0.2-1% of ginger powder, 0.2-1% of star aniseed and the balance of water, mixing, carrying out emulsion treatment, cooking to be tasty, canning and sterilizing to obtain a finished product. The tartar sauce satisfies popular appeal, has rich source fragrance, balanced nutrition, specific favor and favorable absorption. The preparation method has reasonable technique and simple operation, and is easy to realize industrial production.
Owner:TAIXIANG GRP TECH DEV
Health-care flavouring soybean oil
A health-care flavouring soybean oil is prepared from soybean oil and flavouring tonic, which have a mix proportion of 10000g: 477.81g, and the said flavouring tonic contains 18 Chinese-medicinal materials including cyanide, violet cloves, gingko seed, tangerine peel, etc. through loading the said flavouring tonic in stainless steel wire net, heating soybean oil to 40-60 deg.C and frying the flavouring tonic in soybean oil for 1-6 min. Its advantages are no need of adding multiple flavourings, the cooked disk possessing good flavour and making the cooking easy.
Owner:许彩艳
Aniseed essential oil for inhibiting plant pathogenic fungi and preparing method thereof
The invention relates to a botanical essential oil for the control of plant pathogenic fungus and a preparation method thereof. The essential oil of the invention is extracted from star aniseseen fruits and contains 29 main ingredients through gas chromatography-mass spectrometry analysis, wherein, trans-anethole accounts for 83.483 percent. The invention first confirms that the trans-anethole is the main antibacterial active ingredient in the essential oil from the star aniseseen as well as the essential oil from the star aniseseen and the trans-anethole thereof has significant inhibition activity for a plurality of plant pathogenic fungus such as early blight of tomato, stem end rot of mango, corn leaf blight, wheat scab, cucumber fusarium wilt, tomato fusarium wilt, cotton fusarium wilt, rice blast fungus, pythium aphani-dermatum, wheat sheath blight, rice sheath blight, etc. and can control plant diseases.
Owner:CHINA AGRI UNIV
Tujia spicy chicken giblets
The invention provides tujia spicy chicken giblets belonging to the technical field of cooked food products. The adopted technical scheme is as follows: the entrails of a local chicken are prepared into a cooked food product which has tujia taste and spicy taste. The tujia spicy chicken giblets have the beneficial effects that the entrails of the local chicken, which are abandoned in the past, are collected to be prepared into delicious food, so that the abundant food resources are provided, the environment pollution is reduced, and the possibility for spreading disease is further reduced. The raw materials are delicate by means of cleaning, foul smell removing and fishy smell removing; the pepper, the illicium verum, the myrcia and the liquorice special in tujia are added in the process of frying and dosing, so that the chicken giblets are unsophisticated in tujia taste and spicy taste; and the prepared chicken giblets are pungent and spicy, bright in colors and mellow in taste, fragrant and full-bodied in taste, mellow in taste, appetizing and are capable of spleen invigorating. The tujia spicy chicken giblets can be eaten after being heated by being opened, so that the tujia spicy chicken giblets are convenient for large-scale production.
Owner:CHONGQING AGRI DEV CO LTD
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