63 results about "Laurus nobilis" patented technology

The present invention relates to delicious fragrance dried shrimp lily broad bean particles and a preparation method thereof, wherein the delicious fragrance dried shrimp lily broad bean particles are prepared from the following raw materials by weight: 200-230 parts of broad bean particles, 20-25 parts of fresh salangid fry, 15-20 parts of small dried shrimp, 10-12 parts of red bean leaf, 7-9 parts of dolichos lablab flower, 5-7 parts of allium ascalonicum, 15-18 parts of lily, 30-35 parts of bean residue, 30-35 parts of flour, 25-30 parts of chicken claw, 3-5 parts of foeniculum vulgare mill, 13-16 parts of edible salt, 3-5 parts of laurus nobilis leaf, 18-23 parts of egg white, 20-25 parts of a nutrition addition liquid, and a proper amount of water. According to the present invention, the effective components of the prepared delicious fragrance dried shrimp lily broad bean particles have health effects of heat clearing, summer-heat removing, brain invigorating, eyesight improving, body fluid regeneration, thirst quenching lung heat clearing, dryness moistening, cough stopping, heart fire clearing, nervecalming, and the like.

The invention belongs to the technical field of tea extraction, and concretely discloses a sweet-scented osmanthus black tea processing method, which comprises the following steps of S1, selecting a black tea raw material, wherein the black tea is 'Zunyi Hong' Congou black tea locally produced in Meitan; S2, selecting a sweet-scented osmanthus raw material, wherein the sweet-scented osmanthus is sweet osmanthus Nakai or laurus nobilis; S3, compounding the raw materials: compounding 8 to 10 parts by weight of black tea selected in the step S1 and 2 to 3 parts by weight of sweet-scented osmanthus selected in the step S2; S4, processing a tea base; S5, scenting; S6, firing in reginement processing; and S7, winnowing, and removing impurities and dust of the sweet-scented osmanthus and the black tea. Compared with the prior art, according to the sweet-scented osmanthus black tea processing method provided by the invention, the acrid odor remained by the sweet-scented osmanthus can be completely removed, the fragrance of the sweet-scented osmanthus black tea is improved, and the storage life of the sweet-scented osmanthus black tea is prolonged.

The invention discloses a production method of a barley herb tea, comprising the following steps of: 1) selecting plump barley without mildew and insect pests, frying on slow fire, stir-frying for 60-90 minutes, and taking out to obtain fried barley; 2) selecting 90-110g of fried barley, 7-13g of rose, 7-13g of verbena, 5-10g of Rosa multiflora fruit, 5-10g of Chrysanthemum morifolium, 3-7g of dried lily bulb and 1-5g of Laurus nobilis leaves, placing into an extraction pot, extracting at 80-100 DEG C for two times while adding 1000-2000g of water each time for 1-2 hours, respectively filtering, and merging filtrates to prepare an extract; and 3) sterilizing the extract and subpackaging. The barley herb tea prepared by the invention has delicate fragrance and a refreshing taste, overcomes the disadvantage of single taste of a traditional barley tea, has skin-care, spleen-invigorating and appetizing efficacy, and is an excellent beverage.

A brine formula for preparing marinated meat products comprises raw materials in percentage by weight of clear water as follows: 0.08%-0.15% of angelica dahurica, 0.1%-0.15% of galangal, 0.04%-0.08% of pericarpium citri reticulatae, 0.01%-0.20% of fructus amomi, 0.05%-0.10% of piper longum, 0.05%-0.10% of fennel, 0.08%-0.15% of liquorice, 0.07%-0.18% of laurus nobilis, 0.1%-0.5% of Illicium verum, 0.1%-0.5% of barks of cinnamon, 0.01%-0.12% of cloves, 0.05%-0.18% of dried ginger, 1%-5% of chillies, 1%-4% of Chinese red peppers, 2%-5% of salt and 1%-5% of white granulated sugar. The brine formula has the advantages of spleen tonification, stomach harmonizing, nourishment, aroma enhancement, sterilization and removal of a fishy smell and combines sour, sweet, bitter, peppery and salty tastes required by human bodies organically, so that the cooked poultry meat has a fresh bright color and is delicious and nourished.

A main active mixture in liquid form or powder or cream form, prepared by the plants urginea maritime or drimia maritime, laurus nobilis, adiantum capillus-veneris, persea americana and also by distilled distilled pure petroleum, appropriate for dermatological use. The above main active mixture can be mixed with any liquid soap and used as a liquid hair washing or clearance product (shampoo), or used in its simple form, diluted with any essence or oil, preferably distillated, appropriate for dermatological use, as a liquid hair fortifier product (lotion). The main active mixture, the hair washing and, clearance product and the hair fortifier product are used against greasiness, sebum, hair loss and result in hair growth.

The invention discloses a pungent functional areca-nut food. The pungent functional areca-nut food is prepared through areca-nut processing and brine preparation, wherein the areca-nut processing adopts the following raw materials by weight percent: 1-10% of clove root, 1-10% of Laurus nobilis root, 1-10% of cinnamon root, 1-5% of betel, 0-2% of menthol, 0-5% of liquorice, 0-8% of stevioside, 0-2% of ethyl maltol, 0-2% of vanillin, 10-30% of areca-nut and 16-86% of water; the brine preparation adopts the following raw materials by weight percent: 1-15% of shell powder, 20-40% of maltose, 0-5% of L-carnitine-L-tartrate, 1-2% of carrageenan, 10-30% of white granulated sugar, and 8-68% of water. According to the pungent functional areca-nut food, clove root, cinnamon root and Laurus nobilis root are added into areca-nut firstly, the additives for areca-nut are expanded, the prepared areca-nut has unique pungency and has good integral mouthfeel, and the added L-carnitine-L-tartrate has a function of losing weight.

The invention relates to a corn cooking method, and belongs to the technical field of agricultural product processing. The corn cooking method comprises: a, removing peel and corn stigma from five fresh corns, placing into an autoclave, and adding water; b, adding 20-30 g of butter, 10-12 g of white sugar, 10-12 g of rock candy, 1-3 g of laurus nobilis leaf, 20-30 g of milk, 50-100 g of pineapple, 50-100 g of apple, and 5-8 Chinese wolfberry into the autoclave; c, adding 10-20 g of salt to the autoclave; d, after boiling with strong fire, cooking for 20-25 min with medium fire; and e, turning off the fire, covering with a cover, stew for 10 min, and discharging out of the autoclave. According to the present invention, a variety of the ingredients, the fruit particles and the milk are added during the corn cooking process, such that the cooked corn has characteristics of milk aroma, fruit aroma, and fragrant and sweet taste, solves the disadvantage of the single taste of the existing cooked corn, and is suitable for all kinds of people.

The present invention relates to a saucing paste and preparation method thereof, wherein the meat saucing paste comprises illicium verum hook.f, cinnamomum tamala, fennel, zanthoxylum bungeanum, laurus nobilis leaf, monosodium glutamate, edible salt, white sugar, salad oil, water, soy sauce, chicken paste, pig bone marrow extract and mellow sauce fragrance beef extract, a grinding, heat reaction, cooling and emulsifying process is performed to prepare the saucing paste, and with the prepared saucing paste, the saucing taste can be directly penetrated into food, the saucing fragrance is not greasy, the meat is loose without the tendon loss, the bone is soft and crisp, the aftertaste is lasting, the taste is slightly spicy while the spicy hot fragrance is significantly presented, the five-flavor saucing fragrance is hidden in the fragrance, the fragrance is mellow, rich and nature, the aftertaste is lasting, and the taste is excellent.

The invention discloses a health-care roast chicken and a preparation method thereof. The health-care roast chicken is prepared from leaves of laurus nobilis, radix angelicae sinensis, aniseed, licorice root, nutmegs, fruits of neolitsea ellipsoides allen, cardamom, fennel, flos caryophyllata, fructus piperis longi, semen alpiniae katsumadai, Sichuan peppers, radix angelicae dahuricae, rhizoma alpinia officinarum, rhizoma kaempferiae, cortex cinnamomi and a chicken. The health-care roast chicken and the preparation method thereof have the advantages that a soup stock adopted for the health-care roast chicken is obtained by decocting contained raw materials and has the effects that the flavor is strong, the appetite is enhanced, the gastrointestinal motility can be improved, the digestion is promoted and the stomach is strengthened. In the decocting process, active ingredients in the soup stock and seasonings slowly permeate the chicken, so that the taste of chicken is uniform; since after decocting is completed, the chicken is braised to make the taste of the chicken soft and chicken slices fragrant; after the chicken is eaten into the stomach, the effect of warming the stomach isachieved, the gastrointestinal motility can be improved, the digestion is promoted, the appetite is enhanced, and for people who drink wine while eating the roast chicken, the effect of protecting thestomach can be achieved.

The invention discloses fresh alkali noodles for fresh keeping of hot dry noodles and a preparation method of the fresh alkali noodles. In the preparation process of the fresh alkali noodles for freshkeeping of the hot dry noodles, a natural fresh keeping material extracting solution is added to prolong the quality guarantee period of the fresh alkali noodles. Natural fresh keeping materials andthe extracting solution thereof are prepared through the following steps of (1) crushing cinnamon, cloves, semen myristicae, dried orange peel, biond magnolia flowers, cumin seeds, radix angelicae, sand ginger, salvia officinalis, galanga, villous amomum fruits, laurus nobilis, costus roots, fructus amomi, purple perilla, bhizoma acori calami, tarragon, salvia officinalis and Chinese mosla herb, and then performing uniform stirring and mixing, to obtain a fresh keeping fine material; and (2) mixing the fresh keeping fine material with water to obtain a mixture, pouring the mixture into an ultrasonic wave extraction machine, performing extraction, and after extraction, performing filtering, so as to obtain filtrate, namely the extracting solution of the natural fresh keeping materials of wet noodles. The preparation method of the fresh alkali noodles for the hot dry noodles comprises the following steps of adding the natural fresh keeping material extracting solution, the table salt andalkali to flour, and adopting a conventional noodle making method, so that the hot dry noodles are made. The quality guarantee period of the made fresh alkali noodles is prolonged to 40 hours from 18hours, so that the problem that the quality guarantee period of the fresh alkali noodles is short, is solved.

The invention discloses a spicy hot pot condiment. The spicy hot pot condiment includes medicinal materials and stir-fried materials. Raw materials of flavoring materials include cassia bark, Chinesestar anise, orange peel, a fruit of caoguo, lesser galangal rhizome, nutmeg, Sichuan fructus amomi, cardamon fruits, radix arnebiae, cloves, piper longum Linn, dahurian angelica roots, alpinia hainanensis K. Schum., leaves of laurus nobilis, galanga galangal fruits, liquorice roots, villous amomum fruits, cape jasmine fruits, Chinese angelica, lysimachia sikokiana, rhizoma kaempferiae, milkvetch roots, cogongrass, common aucklandia roots, radix codonopsis, fennel, grosvenor momordica fruits, herbs, and white pepper grains. The raw materials of the stir-fried materials include beef tallow, Pixian Douban, salad oil, spring onions, ginger, garlic, red spicy pepper, rock candy, and fermented soya beans. The spicy hot pot condiment is simple and wide in materials, and is unique in taste; and aproduction process is environmentally friendly and healthy, nutrient components of food materials are not lost, resources of the food materials are fully utilized, and nutrients are balanced.