57results about How to "Advanced taste" patented technology

The invention discloses a formula and a production method of hangover-alleviating soup. Raw materials comprise amomum tsao-ko, dioscorea opposita, angelica dahurica, scutellaria baicalensis, cyperus rotundus, glycyrrhiza uralensis, lonicera japonica, fructus lycii, bupleurum chinense, coptis chinensis, radix astragali, lilium brownii, syzygium aromaticum, bay leaf, pepper, rhizoma zingiberis, cinnamomum cassia, illicium verum, monosodium glutamate and refined salt. The production method comprises the main processes of material selection, drying, grinding, batching, quantification, packaging and finishing. The hangover-alleviating soup has integrated functions of tonifying liver, promoting appetite, tonifying spleen and alleviating hangover, is purely natural, does not have toxic and side effects, and is mellow in taste, rich in nutrition and applicable to being eaten in restaurants and families.

The invention provides a chuanminshen violaceum yin-nourishing blood-replenishing hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: amomum tsao-ko, Chinese yam, radix angelicae, piperis longi, rhizoma cyperi, radix glycyrrhizae, lily, ginseng, honeysuckle, angelica sinensis, eucommia ulmoides, fructus lycii, radix bupleuri, semen coicis, astragalus membranaceus, codonopsis pilosula, radix salviae miltiorrhizae, clove, prickly ash, dried ginger, cinnamon, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging and finished product obtaining. The hot-pot condiment has the effects of nourishing yin and replenishing blood, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The invention relates to a Chuanminshen violaceum hot-pot flavoring capable of nourishing Yin and tonifying deficiency and a production method thereof. The Chuanminshen violaceum hot-pot flavoring is produced from the materials, namely Chuanminshen violaceum, cordyceps, shelled cedar seed, ganoderma lucidum, dogwood fruit pulp, radix asparagi, dendrobium stem, white hyacinth bean, white peony root, Chinese date, astragalus root, pepper, dried ginger, aniseed, monosodium glutamate and refined salt, through the main process flows of selecting the materials, baking, crushing, proportioning, quantifying, packaging and finishing the product. The Chuanminshen violaceum hot-pot flavoring integrates the effects of Yin nourishing and deficiency tonifying, is purely natural, is free from toxic and side effects, is delicious in taste and rich in nutrition and is applicable to restaurants and households.

The invention discloses a method for brewing soy sauce by utilizing peanut shells. The soy sauce comprises the following raw materials:30% of peanut shells, 40% of soybean cakes, 20% of wheat bran and 10% of corn. A brewing technology comprises the following steps: (1) making a blank, namely firstly grinding the peanut shells, soybean cakes, wheat bran and corn into powder, uniformly blending, capping, and sterilizing for 30 minutes with steam; spreading and cooling, and adding 250g of medicated leaven until temperature is lowered to 30 DEG C; and (2) fermenting, wherein low-salinity solid state fermentation is adopted in a fermentation technology; fermentation is divided into two stages; white soy sauce is obtained when 20 baume degrees are reached, and 2.5kg of white sugar is added into every 50kg of the white soy sauce, and uniformly stirring is carried out, so that colored soy sauce is obtained. When the method disclosed by the invention is adopted for brewing the soy sauce, resources are saved, the demand also can be met, the brewed soy sauce contains rich proteins and many micro active substances and is full of nutrients and mellow in taste, processing technology is advanced, the low-salinity solid state fermentation is adopted, flavor is unique, the obtained colored soy sauce is complete in color, smell and taste, and quality of family life of people of China is better improved, so that the method disclosed by the invention has high value-added benefit.

The invention discloses a formula of a decoction capable of relaxing muscles and tendons, dispelling wind and strengthening body and bone, and a preparation method of the decoction. Clove, sanguis draxonis, angelica sinensis, rhizoma drynariae, cooked rheum officinale, gastrodia elata, gen-seng, acacia catechu, safflower carthamus, ground beetle, frankincense, myrrh, radix paeoniae rubra, liquorice, caulis spatholobi, radix aconiti lateralis preparata, radix zanthoxyli, gourmet powder and refined salt are taken as principle raw materials. The preparation method comprises following steps: selecting of the raw materials; drying; grinding; mixing of the raw materials; weighting; packaging; and preparing of finished products. The decoction is capable of relaxing muscles and tendons, dispelling wind and strengthening body; is made of pure natural ingredients; possesses no toxic or side effects; is delicious, rich in nutrient and suitable for applications in restaurants and at home.

The invention discloses a heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and a production method thereof. The heat-clearing and diuresis-promoting bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, water spinach, Lithocarpus polystachyus leaves, rough melic herb, Chinese ixora flower roots, liquorice, ginseng, honeysuckle, the fruit of Chinese wolfberry, semen coicis, astragalus membranaceus, clove, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of clearing heat and promoting diuresis into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

The invention discloses a brain-boosting / refreshing bamboo fungus hot pot condiment and a production method thereof. The brain-boosting / refreshing bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, rhizoma acori graminei, walnut kernels, longan, sunflower seeds, tortoise plastron, ginseng, keel, cortex lycii radicis, eucommia ulmoides, fructus choerospondiatis, Paederia pertomentosa Merr. ex Li, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of brain boosting and refreshing into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

The invention provides an edible manna lichen-containing fever-reducing and diuresis-inducing hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, mirabilis jalapa, rubus parvifolius, folium mahoniae, desmodium caudatum, hypericum japonicum, boxthorn fruit, clove, myrcia, pepper, rhizoma zingiberis, cinnamon, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the functions of fever reducing and diuresis inducing, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.

The utility model provides an edible manna lichen-containing heat-toxin clearing hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, desmodium caudatum, carambola, hypericum japonicum, folium mahoniae, bistort, ivy-like merremia, herba abri, myrcia, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the function of heat-toxin clearing, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.

The utility model provides an edible manna lichen-containing dryness-heat reducing hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, desmodium caudatum, hypericum japonicum, flos lonicerae confusae, starwort root, herringbone grass, hoantchy root, myrcia, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the function of dryness-heat reducing, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.

The invention discloses a yin-nourishing and lung-moistening bamboo fungus hot pot condiment and a production method thereof. The yin-nourishing and lung-moistening bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, Chinese yam, sargassum fusiforme, loquat, flos farfarae, trichosanthes kirilowii Maxim, Kalimeris indica, honeysuckle, Lithocarpus polystachyus leaves, water spinach, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of nourishing yin and moistening lung into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

The invention provides a chuanminshen violaceum appetite-promoting spleen-tonifying hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, Chinese yam, nutmeg, hawthorn, pericarpium citri reticulatae, costustoot, lily, fructus aurantii immaturus, officinal magnolia bark, platycodon grandiflorum, Chinese date, medlar, polyporus umbellatus, prickly ash, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging, and finished product obtaining. The hot-pot condiment has the effects of promoting appetite and tonifying spleen, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The invention provides a chuanminshen violaceum lung-heat-clearing stomach-nourishing hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, pears, arillus longan, red dates, atractylodes macrocephala koidz, almond, lily, dried persimmon frost, radix glehniae, polygonatum odoratum, smoked plum, fingered citron, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging, and finished product obtaining. The hot-pot condiment has the effects of tonifying liver, promoting appetite and tonifying spleen, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The invention discloses a yin-nourishing and brain-supplementing bamboo fungus hot pot condiment and a production method thereof. The yin-nourishing and brain-supplementing bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, arrowhead, cocklebur fruit, dateplum persimmon, spina date seeds, conic gymnadenia tuber, lily, broomrape, atalantia buxifolia, the fruit of Chinese wolfberry, myrcia, pepper, rhizoma zingiberis, cinnamon, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of nourishing yin and supplementing brain into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

The utility model provides an edible manna lichen-containing beautifying hot pot condiment and a production method thereof. The edible manna lichen-containing beautifying hot pot condiment comprises the following raw materials: edible manna lichen, coda di volpe, tickclover, ciderage, ginseng, boxthorn fruit, myrcia, pepper, rhizoma zingiberis, cinnamon, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The edible manna lichen-containing beautifying hot pot condiment can perform a beautifying function, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.

The invention discloses a Qi-tonifying and yin-nourishing bamboo fungus hot pot condiment and a production method thereof. The Qi-tonifying and yin-nourishing bamboo fungus hot pot condiment comprises the following raw materials: bamboo fungus, Adenophora stricta, fructus broussonetiae, black soya beans, leaf of paniculate microcosm, witchweed, sword beans, Chinese angelica, eucommia ulmoides, the fruit of Chinese wolfberry, myrcia, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The main technical process comprises the following steps: selecting materials, drying, crushing, batching, quantifying, packaging and forming the finished product. The hot pot condiment has the function of integrating the effects of tonifying Qi and nourishing yin into a whole, is pure natural, delicious in taste, rich in nutrition and suitable for restaurants and families, and does not have a toxic or side effect.

Provided are a blood circulation invigorating and vital energy benefiting sarcodon aspratus hot pot condiment and a production method thereof. Sarcodon aspratus, hypericum japonicum thunb, twinleaf zornia herbs, sambucus chinensisLindl, ginsengs, Chinese angelica, Chinese wolfberry fruits, syzygium aromaticum, bay leaves, wild pepper, dried gingers, Chinese star anises, gourmet powder and refined salt are raw materials. A main process comprises the steps of material selection, drying, smashing, burdening, quantifying, package and product finishing. The blood circulation invigorating and vital energy benefiting sarcodon aspratus hot pot condiment integrates blood circulation invigoration and vital energy benefiting and is purely natural, free of toxic and side effects, delicious in taste, rich in nutrition and suitable for usage in restaurants and families.

The invention discloses an appetizer and a processing method thereof. The appetizer is prepared from the following raw materials in percentage by weight: 70-80% of orange-red-internal-head Chinese cabbage, 12-22% of traditional Chinese medicines, and 6-8% of pickling seasonings. The appetizer is prepared by performing pickling on the orange-red-internal-head Chinese cabbage; so that, the preparedappetizer is relatively high in nutritional values for carotene content of the orange-red-internal-head Chinese cabbage is 4.5 times of the carotene content of common Chinese cabbage, vitamin C content of the pickled orange-red-internal-head Chinese cabbage is 1.8 times of the vitamin C content of common pickled vegetables, and sugar content of the orange-red-internal-head Chinese cabbage is 3.5 times of the sugar content of common Chinese cabbage. Moreover, the traditional Chinese medicines are added during the pickling process of the pickled orange-red-internal-head Chinese cabbage; so that,the traditional Chinese medicines combine with the pickled orange-red-internal-head Chinese cabbage, thereby achieving the function of stimulating appetite and promoting digestion. The processing method disclosed by the invention has the advantages of being scientific in raw material selection, advanced in production technology, sour and refreshing in product flavor, and long-lasting in aftertaste of the product; moreover, the appetizer prepared by the processing method is convenient to store, purely natural, free of toxic and side effects, free of addition of essences or preservatives, preserved with original flavor and nutrients of the raw materials, and easy for the human body to absorb. In addition, sources of the raw materials are wide; processing line is short; and the products areeasy to process and manufacture.

The invention provides a chuanminshen violaceum spleen-tonifying qi-tonifying hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, Chinese yam, japonica rice, long-shaped rice, lotus seeds, malt, medicated leaven, hawthorn, maize, white radish, kudzuvine root, radix aucklandiae, radix pseudostellariae, common clubmoss herb, prickly ash, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging, and finished product obtaining. The hot-pot condiment has the effects of tonifying qi, promoting appetite and tonifying spleen, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The invention relates to a Sarcodon imbricatus hot pot condiment for relaxing muscles and tendons and promoting blood circulation and a production method thereof. The hot pot condiment is prepared from Sarcodon imbricatus, madder, Herba Visci Articulati, Spreading Hedyotis, herba rubi parvifolii, herba lycopi, Photinia serrulata Lindl, Hypericum japonicum Thunb, angelica, eucommia, dangshen, radix salviae miltiorrhizae, myrcia, pepper, dried ginger, aniseed, monosodium glutamate and refined salt. The production method mainly comprises the following steps: selecting materials, drying, pulverizing, mixing, quantifying, and packaging to obtain the finished product. The hot pot condiment integrates the functions of relaxing muscles and tendons and promoting blood circulation, is purely natural, has the advantages of no toxic or side effect, good taste and rich nutrients, and is suitable for eating in restaurants and at home.

The invention relates to a bamboo fungus hot-pot flavoring capable of moistening the lung and protecting the liver and a production method thereof. The bamboo fungus hot-pot flavoring is prepared from the materials, namely bamboo fungus, notoperygium root, pipewort, indigo plant fruit, chrysanthemum flower, abrus herb, lily, mussaenda, white crane flower, angelica root, eucommia bark, medlar, spice leaf, pepper, dried ginger, aniseed, monosodium glutamate and refined salt, through the main process flows of selecting the materials, baking, crushing, proportioning, quantifying, packaging and finishing the product. The bamboo fungus hot-pot flavoring integrates the effects of lung moistening and liver protecting, is purely natural, is free from toxic and side effects, is delicious in taste and rich in nutrition and is applicable to restaurants and households.

The invention relates to a kelp dietary fiber yoghourt and a production method thereof. The production method comprises the following steps: adding a water solution of kelp dietary fibers, stabilizer and sucrose to weighed fresh milk, wherein the stabilizer comprises sodium carboxymethylcellulose and xanthan gum, and the mass ratio of the sodium carboxymethylcellulose to the xanthan gum is 2:1; and homogenizing, sterilizing, cooling, then adding strains to ferment, and cooling to obtain the kelp dietary fiber yoghourt, wherein the strains comprise Streptococcus thermophilus and Lactobacillus bulgaricus, and the mass ratio of the Streptococcus thermophilus to the Lactobacillus bulgaricus is 1:1; and the kelp dietary fiber yoghourt comprises the following components in percentage by weight:80-90% of the fresh milk, 1-3% of the kelp dietary fibers, 4-10% of the sucrose, 0.3-0.8% of the stabilizer, 1-5% of strains and balance of water. The kelp dietary fiber yoghourt is sweet and sour, is rich in nutritive materials, and can smooth intestinal tract, prevent and cure constipation, reduce cholesterol and regulate blood fat and blood sugar in case of being drunk for a long term, and is especially applicable to the diet of middle-aged and elderly people, diabetes patients and overweight people. The production method has the advantages of advanced process, reasonable steps and easy operation, and is applicable to industrialized production.

The invention provides a chuanminshen violaceum yin-nourishing beautifying hot-pot condiment and a preparation method thereof. The hot-pot condiment is prepared from the following raw materials: chuanminshen violaceum, trogopterus dung, roses, radix salviae miltiorrhizae, bletilla striata, turmeric, Japanese ampelopsis roots, cortex dictamni, spina date seeds, flos sophorae, lentinula adodes, pyracantha fortuneana, prickly ash, dried ginger, star anise, gourmet powder and refined salt. The preparation method comprises the following main processes: material selection, baking, smashing, material mixing, quantification, packaging and finished product obtaining. The hot-pot condiment has the effects of nourishing yin and beautifying, is purely natural, has no toxic or side effects, and is delicious in taste, rich in nutrition and suitable for restaurants and homes.

The utility model provides an edible manna lichen-containing blood-nourishing and qi-tonifying hot pot condiment and a production method thereof. The hot pot condiment comprises the following raw materials: edible manna lichen, rose, purple grape, spatholobus stem, hypericum japonicum, ginseng, hoantchy root, salvia miltiorrhiza, myrcia, pepper, rhizoma zingiberis, anise, gourmet powder and refined salt. The production method mainly comprises the following technological processes: sorting, drying, smashing, batching, quantifying, and packaging to obtain finished products. The hot pot condiment has the functions of blood nourishing and qi tonifying, is purely natural, has no toxic or side effects, tastes delicious, and is rich in nutrition, and suitable for restaurants and families.