32results about How to "Anti-aging beauty" patented technology

The invention discloses a process for processing flavored duck gizzards, which mainly includes the following steps: selecting materials, removing fishy smell, pickling, forming, marinating, frying and mixing, packaging, sterilizing, quality inspection and storage. Among them, the marinade is made of salt, cooking wine, mature vinegar, white sugar, fragrant leaves, Puer tea, and water; the brine is made of cinnamon, star anise, grass fruit, ginger slices, pepper, pepper, white sugar, salt, cooking wine, edible It is made by mixing high-grade fulvic acid, soy sauce, mountain pepper oil, sodium citrate, garlic, potassium sorbate, etc.; marinated pickled pepper is made by soaking salt, mature vinegar, and cooking wine for several days, and then boiled in fresh brine. After the duck gizzard is fully marinated and marinated, the spices and seasonings fully penetrate into the inside of the duck gizzard. High-quality cooked food for travel, suitable for large-scale production.

The present invention relates to fresh walnut kernel chocolate balls. The fresh walnut kernel chocolate balls consist of the following components in parts by weight: 60-80 parts of fresh walnut kernels, 1-10 parts of hydrogenated oil, and 15-30 parts of chocolate. The fresh walnut kernels are seed coat removed complete fresh walnut kernels. The raw materials of the chocolate balls are the fresh walnut kernels. The fresh walnut kernels are large in water content, soft, tender and juicy, delicate and fragrant in tastes, full of chewiness. The preparation method of the fresh walnut kernel chocolate balls enriches the mouthfeel of the nut chocolates, retains the nutritional value of the walnuts to a greater extent, and improves the product's taste and quality. At the same time, the complete fresh walnut kernels have spherical structures, so the fresh walnut kernel chocolate balls stimulate consumer's consumption desires. The chocolate balls combine the fresh walnut kernels and hydrogenated oil together, ensure the mouthfeel, lock the water content at the same time, and avoid the evaporation of water and loss of brittleness. The finished products have a long shelf life and the product quality is stable. The fresh walnut kernel chocolate balls are crisp in texture and rich in flavor, have functions of invigorating brain and benefiting intelligence, and beautifying features and preventing aging, and are rich in nutrition.

The invention discloses a preparation method of a fresh ginger cake. The preparation method comprises the following steps: (1), washing, peeling and grinding fresh gingers to obtain ginger slag; (2), adding water into the ginger slag and pulping, thereby obtaining ginger pulp; (3), taking malt syrup and heating till boiling; (4), pouring the ginger pulp into the malt syrup and heating till boiling, thereby obtaining a mixed pulp solution; (5), taking carrageenan, adding water into the carrageenan to prepare a carrageenan diluent, and adding potassium sorbate into the carrageenan diluents; (6), adding the carrageenan diluents into the mixed pulp solution, heating to 80 DEG C and then stopping heating to obtain a ginger-maltose mixed solution; (7) naturally cooling the ginger-maltose mixed solution to room temperatures, solidifying the ginger-maltose mixed solution to obtain a ginger cake rich in water, and then roasting the ginger cake rich in water to obtain the fresh ginger cake. According to the preparation method of the fresh ginger cake, the fresh gingers are used as raw materials and prepared into the fresh ginger cake, so that the forms of processed products of the fresh gingers are enriched; the fresh ginger cake is rich in nutrition value; the nutrition values and medicinal values of the fresh gingers are retained; meanwhile, the taste of the maltose is mixed; the fresh ginger cake is delicious, good in taste; predictably, the fresh ginger cake is broad in market prospect.

The invention provides a skin-benefiting bath lotion, which is mainly prepared from alkylphenol polyoxyethylene ether, 1,3-butylene glycol, alpha-carboxylic acid, cocoa powder or chocolate solution, and natural plant extracts.

The invention relates to the field of tea beverages, in particular to a polygonum multiflorum thunb eight-treasure tea, which is prepared by scientific compounding of polygonum multiflorum thumb, Chinese wolfberry, ginseng slices, maltose, lotus core, raisin, radix pseudostellariae and red dates. The finished product has the efficacy of resisting viruses, resisting aging and beauty maintaining, resisting cancer, resisting thrombosis, reducing blood fat, nourishing yang and invigorating spirit, clearing away heat and toxic materials, improving eyesight and refreshing people, etc., and has aromatic taste and comprehensive nutrition.

The invention belongs to the field of biotechnology, and in particular relates to a kind of Cordyceps mycelium with the function of nourishing and protecting the kidney and a preparation method thereof. Medium, and access to Cordyceps militaris strains to cultivate, the preparation method of the Cordyceps mycelium is simple and easy to implement, the prepared Cordyceps mycelium is rich in polysaccharides, proteins, cordycepin, adenosine, SOD As well as vitamins and other substances, it has the effects of nourishing the kidney, strengthening the liver, and nourishing qi. It has the function of nourishing the kidney and protecting the kidney, has no toxic side effects, can improve the detoxification and detoxification functions of the liver and kidney, can improve the immune function of the human body, and can also resist fatigue , Decompose the fatigue substances in the muscles, increase the fatigue resistance of the human body, improve the exercise capacity of the body, and have a good health care effect.

The invention provides a preparation method of burdock tea syrup with a function of dispelling the effects of alcohol. The method comprises the steps of cutting fresh burdock into piece, baking at the temperature of 80-90 DEG C for a period of time, and then grinding the burdock pieces to obtain burdock powder; soaking the burdock powder in hot water, and extracting; after that, adding pectinase for enzymolysis to obtain burdock syrup; and adding jasmine tea syrup into the burdock syrup, mixing, filtering and concentrating to obtain the burdock tea syrup product. According to the method, the complicated macromolecular structures of cellulose, wood fiber and the like in the burdock can be converted into soluble substances by enzymolysis, and the soluble substances are combined with pectin in the tea, so that a protective film can be rapidly formed in the intestines and stomach, part of alcohol is prevented from entering blood, and the aim of dispelling the effects of alcohol can be achieved. Furthermore, due to the rich soluble fiber in the burdock, the energy release of food can be slowed down, the effects of relaxing the bowels and helping excretion can be realized, harmful metabolites accumulated in a human body can be rapidly removed and prevented, the metabolism of alcohol in the human body can be accelerated, and the effect of dispelling the effects of alcohol quickly can be achieved.