68 results about "Scurvy" patented technology

The invention discloses a bean seed germ soybean milk belonging to the technical field of processing of functional drinks in the food industry. The bean seed germ soybean milk is prepared from soybeans, black soya beans, azuki beans, mung beans, petits pois, and peas and is prepared by adopting the steps: firstly, cleaning the bean seeds, soaking, sprouting, carrying out defibrination, cooking, adding taurine capable of facilitating the development of the brain and the improvement of the vision function, and adding a sweetening agent or other flavoring agents. A human body is not capable of synthesizing vitamin C, the vitamin C has to be absorbed by means of foods, and is capable of greatly improving the resistance of the human body and preventing multiple diseases of scurvy and gingival bleeding, thereby being a nutrient substance necessary for the human body; germs of the bean seeds also contain certain special substances while containing nutrients contained in common vegetables so as to play a special health-care role. According to the germ soybean milk, the defect that a conventional bean food does not contain the natural vitamin C is overcome, and the defect that the edible bean food easily causes flatulence is overcome. Due to germination and sprouting of the seeds, the content of phytate is reduced, and iron is favorably absorbed. The content of protein is greatly increased through germination of the germinated bean seeds, and the protein becomes the active protein so as to be extremely easily absorbed and utilized by a human body.

A hazelnut beverage is prepared from hazalnut kernel through preparing hazelnut juice through immersing in water for 8-12 hr and squeezing its juice, preparing ginseng juice through washing crushing,immersing in hot water at 80-100 deg.C, building for 15-20 min and filtering, to obtain its juice proportionally mixing hazelnut juice, ginseng juice, sugar and water, filtering and high-temp. sterilizing. Its advantage is rich nutrients including more than 20 trace elements, vitamines, folic acid, polyose, etc..

The invention discloses bagged bud mate tea, which is mainly prepared from mate stems and leaves by adding drinkable buds and a small amount of Chinese herbal medicines in percentage by weight: 65-75 percent of mate stems and leaves, 15-30 percent of buds, 1-3 percent of chicory stems, 1-5 percent of medlar, 1-5 percent of liquoric root and 1-3 percent of bulbus fritilariae. The mate stems and leaves, the buds, the chicory stems, the medlar, the liquoric root and the bulbus fritilariae after proportioned and processed are filled in water permeable cotton paper bags, and the weight of each bag is 3-5 g. Compared with green tea, the mate tea contains 196 kinds of natural nutrients and active substances, wherein the mateine has many health benefits for a human body, and is rich in mineral substances such as potassium, magnesium, calcium, iron, lithium oxide and a large amount of vitamin C. The bagged bud mate tea has an extremely strong antioxidant effect and has the effects of lowering cholesterol, resisting against scurvy, promoting the liver function, controlling the diabetes and the like.

Belonging to the field of food processing, the invention discloses a processing method for lemon curry eggplant slices. The method is characterized in that: 23kg of eggplant, 6kg of lemon pulp, 15kg of fructose, 460g of fine salt, 780g of curry powder, 200g of licorice, and a small amount of lemon essential oil and honey are adopted as the raw materials, and the processing procedure includes raw material treatment, cooking, drying and packaging. The product provided by the invention is nutritious and delicious, has strong fruity flavor, is sweet, crisp and tender, has the unique faint scent of eggplants and the fragrance of oranges and curry, and is fragrant, sweet, and palatable. The product is rich in protein, vitamins and other nutrients, not only is rich in nutrition, sweet and refreshing, but also is conducive to enhancing the immune function of the body, can promote wound healing, prevent scurvy, and also has the efficacy of softening blood vessels and preventing and resisting cancer, thus being an economical, nutritious and delicious green food.

The invention provides a method for producing straw mushroom-honey nutritional tablets. The method is characterized in that the straw mushroom-honey nutritional tablets are formed by adopting straw mushrooms and honey as main raw materials, and processing through the steps of pretreatment, enzyme treatment, homogenizing, spray drying, mixing, softening granulation, tabletting, drying, reshaping drying and the like. The straw mushroom-honey nutritional tablets produced by the method are convenient to carry and eat, low in moisture content, long in retention time and comprehensive in nutrition, are delicious, tasty, green and healthy, and have a good auxiliary treatment effect on cardiac disease, hypertension, pulmonary diseases, ocular diseases, hepatopathy, diarrhea, constipation, anemia, nervous system diseases, stomach and duodenal ulcers, and the like; the straw mushroom-honey nutritional tablets can also be used for promoting digestion and dispelling heat, reinforcing spleen to replenish Qi, clearing away summer heat, nourishing Yin and strengthening yang, increasing breast milk, preventing scorbutus, promoting wound healing, protecting liver and strengthening stomach, and enhancing human body immunity.

The invention discloses a manufacturing method of fragrant and crispy eggplant slices, and belongs to the field of food processing. The method is characterized in that fresh eggplants are used as raw materials; a proper amount of wild buckwheat starch, spiced salt, proteoglycans, five-spice powder, black pepper and zanthoxylum oil are used as auxiliary materials; a processing process flow process comprises the steps of material selection, cleaning, hot boiling, dewatering, shaping, stirring, frying and packaging. The method has the beneficial effects that the surface mouthfeel is fragrant and crispy; the color, the smell and the taste are all good; the fresh and delicious flavor of the eggplants is realized; the product is rich of various nutrition substances such as protein and vitamin; the nutrition is rich; fresh, sweet and cool mouthfeel can be realized; the organism immunologic function improvement is facilitated; the wound heeling can be promoted; the scorbutus is prevented and treated; the efficacies of softening blood vessels, preventing the cancer and resisting the cancer are also achieved; the eating is convenient; the fragrant and crispy eggplant slices are suitable for both old people and young people.