127results about How to "Appetizer" patented technology

The invention discloses osmanthus jam and a preparation method thereof. The osmanthus jam is prepared from the following raw materials in parts by weight: 20-40 parts of osmanthus, 500-600 parts of pear, 30-50 parts of fructus crataegi, 60-80 parts of lemon juice, 150-250 parts of maltose, 30-50 parts of white granulated sugar, 20-40 parts of jelly powder and 500-600 parts of water. The preparation method comprises the following steps of: (1) peeling a lemon, removing seeds, and squeezing to obtain lemon juice; (2) peeling a pear, removing the core, and cutting into blocks; (3) peeling fructus crataegi, removing the core, cutting into blocks; and (4) putting the osmanthus into water for boiling out, boiling with soft fire for 10-15 minutes, taking the osmanthus out, adding the jelly powder, maltose and white granulated sugar, boiling with stirring to the completely dissolving state, adding the lemon juice, pear and fructus crataegi, boiling with stirring till the jam is thick, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the osmanthus jam. The osmanthus jam smells fresh and tastes fine, soft, sour, sweet and delicious, and has the effects ofrefreshing, moisten the throat, moistening the skin and stimulating appetite and digestion.

The invention discloses mango fruit ice cream and a preparation method thereof. The mango fruit ice cream is prepared from the following raw materials in parts by weight: 30-50 parts of mango juice, 10-20 parts of orange juice, 10-20 parts of lemon juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 2-5 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing the mango juice, orange juice, lemon juice, whole milk, white granulated sugar, starch, cream and water to obtain mixture; 2) sterilizing the mixture; 3) homogenizing the mixture in a homogenizer; 4) quickly cooling the mixture to 2-6 DEG C, and aging at the temperature; and 5) putting the aged mixture in a stirring drum of a freezing machine, freezing while stirring, taking out, packaging, and quickly freezing for hardening to obtain the mango fruit ice cream. The ice cream disclosed by the invention is simple to prepare, does not contain any chemical additive, and has functions of promoting the production of body fluid to quench thirst and maintaining beauty.

The invention discloses an ultramicro mulberry leaf and honey tea powder and a processing method thereof. The ultramicro mulberry leaf and honey tea powder is prepared by using the following raw materials, by weight, 40-60 parts of mulberry leaf, 10-20 parts of Gynura bicolor DC., 50-80 parts of honey, 10-15 parts of ass meat, 6-8 parts of sophora japonica, 8-12 parts of leek flower, 5-8 parts of black garlic, 10-16 parts of pinenut kernel, 2-4 parts of Japanese Thistle Herb, 1-3 parts of Radix Codonopsis, 2-4 parts of Panax Tseng, 1-3 parts of Lippia citriodora, 2-3 parts of perilla fruit, 3-5 parts of olive oil, 15-20 parts of rice wine and 10-15 parts of a food additive. The ultramicro mulberry leaf and honey tea powder prepared in the invention has the advantages of eating convenience, mellow, tender and chewable meat, sour-hot-tasty mouthfeel, unique flavor and high healthcare values, has appetizing and food digesting effects, and the comprehensive effects realized after the addition of many heat clearing and detoxifying function healthcare components reduce side effects caused by hot foods.

The invention relates to randia cochinchinensis paste for stimulating the appetite. The randia cochinchinensis paste is prepared from the following medicines in parts by weight: 135-145 parts of randia cochinchinensis fruits, 80-95 parts of dried orange peel, 65-70 parts of water chestnuts, 50-65 parts of collybia albuminosa, 45-60 parts of haws, 40-55 parts of pseudo-ginseng, 40-45 parts of radix astragali, 30-35 parts of chili paste, 30-40 parts of red jujubes, 35-50 parts of Chinese wolfberry fruits, 5-10 parts of a soy sauce, 5-10 parts of distilled liquor, 1-5 parts of rice vinegar, 5-10 parts of vegetable oil, 10-15 parts of garlic cloves, 10-15 parts of fresh ginger and 1-5 parts of table salt. The invention further discloses a preparation method of the randia cochinchinensis paste. The randia cochinchinensis paste disclosed by the invention is outstanding in mouth feel, outstanding in nutrition, unique in taste, rich in mouth feel and appropriate in pepperiness; the eating field of randia cochinchinensis is greatly extended, and the randia cochinchinensis paste can be widely used for cooking means of steaming, frying, mixing, dipping and the like; the randia cochinchinensis paste has the effects of stimulating the appetite and promoting digestion; and the preparation method is simple and practicable, and convenient to operate, and specific efficacies and fragrance of the randia cochinchinensis are reserved.

The invention provides a preparation method of a sea cucumber bait. The preparation method solves the technical problems of instable quality, unreasonable nutritional composition, immature production process, less microbe content, not ideal effect, and the like of a raw material. The preparation method comprises the following steps of: inoculating lactic acid bacteria strains, microzyme strains, photosynthetic bacteria strains and bacillus stains to aquatic feed yeasts, float sludge and zostera marina powder in purified seawater, wherein the balance is the purified seawater, and the content is in terms of weight percent; carrying out liquid-state fermentation on a mixture at room temperature; and adding vitamins, immune polysaccharide, an enzyme preparation, amino acid peptides and radix astragali polysaccharide to a product to prepare the sea cucumber bait. The preparation method provided by the invention can be used for preparing the sea cucumber bait.

The invention discloses a coix seed and honey tea powder and a processing method thereof. The coix seed and honey tea powder is prepared by using the following raw materials, by weight, 30-50 parts of coix seed, 10-15 parts of Fagopyrum tataricum, 10-15 parts of white hyacinth bean, 5-8 parts of red vinasse, 10-20 parts of Choerospondias axillaris, 40-60 parts of honey, 10-15 parts of cactus pulp, 10-20 parts of matcha powder, 2-4 parts of white peony root, 2-3 parts of unprepared rehmannia root, 2-3 parts of mulberry leaf, 2-3 parts of medicated leaven, 3-5 parts of seville orange flower, 2-3 parts of Chinese magnoliavine, 4-6 parts of dry ginger and 10-15 parts of a food additive. The coix seed and honey tea powder prepared in the invention has the advantages of eating convenience, mellow, tender and chewable meat, sour-hot-tasty mouthfeel, unique flavor and high healthcare values, has appetizing and food digesting effects, and the comprehensive effects realized after the addition of many heat clearing and detoxifying function healthcare components reduce side effects caused by hot foods.

The invention provides a compound traditional Chinese medicine feed additive. The feed additive takes malt, dried tangerine peel, astragalus root and other Chinese herbal medicines as main components and is added with necessary nutrient substances for livestock growth; and the compound traditional Chinese medicine feed additive is prepared by a simple production process. A feeding test proves that the compound traditional Chinese medicine feed additive has the advantages of improving the in-vivo immunity of livestock, strengthening disease resistance, improving survival rate and egg yield, promoting appetite and quickly gaining weight; and the produced livestock product contains no hormone nor drug residues, thus being beneficial for human health.

The invention discloses a mixed noodle flavoring and instant mixed noodle and relates to the field of foods. The mixed noodle flavoring is prepared from fried flour, precooked corn flour, precooked rice flour, salt, monosodium glutamate, peanuts, sesame, cassia, cardamom, angelica root, myrcia, pepper, hot pepper, aniseed, ginger powder, dehydrated parsley, laver, amomum fruit and codonopsis pilosula. According to the technical scheme, multiple food raw materials are selected, the mixed noodle flavoring with good color, fragrance and taste is prepared through reasonable proportioning, the instant mixed noodle prepared by using the mixed noodle flavoring has exquisite fragrance, spicy taste and freshness, long lasting mouth feel and the efficacies of appetizing and helping digestion, tonifying the spleen and the stomach, warming the stomach and dispelling cold and the like.

The invention relates to a fig tea bag, and belongs to the technical field of health-care food. A method for preparing the tea bag comprises the following process steps of: cleaning fig leaves and fig roots which serve as raw materials, mincing, deactivating enzymes by steam, immersing in fig juice, stir-frying, sieving, winnowing, bagging and the like; and the fig tea bag comprises the following components in percentage by weight: 60 to 90 percent of fig leaf, 10 to 30 percent of fig root and a proper amount of fig juice. According to the fig tea bag, the utilization value of the fig leaves and the fig roots is improved, and the varieties of fig products are increased; the processing method and processing equipment are simple and easy to operate; the products do not have any chemical additive, and has a good mouthfeel; and the fig tea bag has a scientific formula, contains all beneficial components of leaves, roots and fruits of figs serving as moraceae plants, is suitable to be consumed by people, and has multiple health-care effects of clearing heat, moisturizing intestines, building bodies, preventing cancers, promoting appetite, resisting bacteria, relieving swelling and the like.

The invention discloses a sweet mulberry leaf and sesame fried dough twist which is prepared by the following raw materials in parts by weight: 25-30 parts of soybean curd residues, 50-60 parts of flour, 1-2 parts of lavender powder, 10-12 parts of sesame, 3-4 parts of pumpkin, 1-2 parts of hawthorn, 1-2 parts of mulberry leaves, 1-2 parts of medlar leaves, 1-2 parts of perilla leaves, 18-22 parts of hen eggs, 4-6 parts of milk powder, 12-15 parts of white granulated sugar, 2-3 parts of salt, 1-2 parts of baking soda and an appropriate amount of vegetable oil. According to the fried dough twist, the soybean curd residues and lavender powder are stir-fried together to improve a taste of the soybean curd residues, and the soybean curd residues are added to the fried dough twist, so that the fried dough twist is richer in nutrition; the oil content of the fried dough twist is low due to centrifugal deoiling; and the fried dough twist is fine and smooth in taste, fragrant, sweet and crisp, has effects of appetizing, promoting digestion, enriching blood, improving eyesight, tonifying a liver and a kidney, cooling blood to stop bleeding, relieving asthma and reducing sputum, and is suitable for various consumers.

The invention discloses a honey, Gynostemma pentaphylla and lotus root-containing tea powder and a processing method thereof. The tea powder is prepared by using the following raw materials, by weight, 60-80 parts of honey, 80-120 parts of lotus root, 20-40 parts of yogurt, 10-20 parts of apple powder, 8-15 parts of watermelon peel, 10-20 parts of carrot, 10-15 parts of black tea powder, 1-2 parts of sea cucumber powder, 4-8 parts of Gynostemma pentaphylla, 2-3 parts of Alectoria virens Tayl., 2-3 parts of Ixora chinensis Lam., 1-3 parts of Syzygium grijsii Merr. Et Perry, 1-3 parts of maire sophora root, 15-25 parts of lemon vinegar and 7-12 parts of a food additive. The honey, Gynostemma pentaphylla and lotus root-containing tea powder prepared in the invention has the advantages of eating convenience, mellow, tender and chewable meat, sour-hot-tasty mouthfeel, unique flavor and high healthcare values, and has appetizing and food digesting effects, and the comprehensive effects realized after the addition of many heat clearing and detoxifying function healthcare components reduce side effects caused by hot foods.

A cigarette is prepared from argyi leaf, essence and one or more of lotus leaf, mulberry leaf, argyi stem, mint, chrysanthemum flower and honeysuckle flower through proportioning. Its advantages are health-care effect, high productivity and low cost.

The invention belongs to the field of nutritional health-care foods, in particular to a method for making blueberry coffee. The method comprises the following steps: pouring a certain quantity of blueberries into a container, adding water and heating the blueberries for corresponding time; taking out the blueberries and cooling; stirring the blueberries by a stirrer to obtain a mixture; filtering and concentrating the mixture to obtain a blueberry extractum; heating and drying the blueberry extractum and then grinding the blueberry extractum by a grinder; after the blueberry extractum is ground into powder of 120 meshes, dusting to obtain powder; mixing the obtained powder and coffee powder according to a proportion; and after the mixed powder is stirred uniformly, putting the obtained mixed powder into a coffee instantizer to prepare instant granules. In the method, the blueberries and coffee are matched to prepare new instant coffee with the fragrance of the blueberries, and the taste of the blueberry coffee is novel. Because the blueberries have strong diet therapy effect, the blueberry coffee has good health-care effect on the skin and eyes.

The invention discloses a method for producing rose-tea vinegar drink. The rose-tea vinegar drink comprises roses, tea, siraitia grosvenorii, white sugar and mountain spring water; the method includes the special steps that the siraitia grosvenorii is smashed, all raw materials are weighed, the roses, the tea, the siraitia grosvenorii and the white sugar are put into a pot, then the mountain spring water is added, the mixture is boiled, boiling and keeping are carried out for a period of time, the product is cooled and filtered, extracting liquid is collected, acetic bacteria are led, fermentation is carried out, fermented material liquid is obtained, the acidity of the fermented material liquid and the content of a soluble solid are adjusted, and sterilization and filling are carried out. The product produced with the method is rich in mellow, full-bodied in tea, delicious in sour and sweet, rich in nutrient and unique in flavor.

The invention provides a clear oil hotpot condiment and a preparation method thereof. The clear oil hotpot condiment comprises the following raw materials by weight: 150g of dry chillies, 30g of dry Chinese prickly ash, 150g of Pixian broad bean sauce, 6g of anise, 6g of cinnamon, 6g of round cardamom fruit, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 2g of dahurian angelica root, 2g of lysimachia sikokiana, 3g of fennel, 3g of myristica fragrans, 4g of bay leaves and 400g of cooked rapeseed oil, and seasoning raw materials including 15g of diced onions, 3g of salt, 4g of pepper powder, 25g of old gingers, 15g of garlic cloves, 15g of chicken essence and 15g of rock sugar. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The clear oil hotpot condiment has the characteristics that the clear oil hotpot condiment has strong oil fragrance, is spicy, irritating, fresh, mellow and tempting and has unique flavor, and can achieve the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness and promoting appetite when eaten.

The embodiment of the invention discloses greengage beverage and a preparation method thereof. The beverage comprises the following components of: greengage, water, dextrose, lemon, aloe, root of kudzu vine and the like, and is prepared by the following steps of: soaking, peeling off, sterilizing, pulping, regulating, homogenizing, filling and the like. The greengage beverage disclosed by the invention has the curative effects of stimulating appetite, prompting the secretion of saliva and quenching thirst, assisting to digestion, defecating blood, allaying tiredness and the like.

The invention discloses steak convenient to digest and a preparation method thereof. The method comprises the following steps that S1, performing low-temperature unfreezing on frozen beef and removing the large fat, blood and fascia on the surface and inside the unfrozen beef are removed through trimming and cutting; S2, hanging the beef to discharge acid; S3, injecting honey water into the beefthrough an injection machine, and putting the treated beef into a tumbling machine for tumbling; S4, slicing the beef, brushing a layer of honey water added with edible salt on the surface of the beef, continuing rolling and kneading, and taking out the beef; S5, uniformly mixing the beefsteak with seasonings, and pickling the beefsteak; S6, performing vacuum packaging on the beef pickled in the S5, and then putting the beef subjected to vacuum packaging into a freezing chamber for pre-freezing treatment; S7, performing ultrahigh-pressure treatment on the beef subjected to pre-freezing treatment in S6; and S8, packaging the beef obtained in the step S7, spray-printing the production date on the packages, and storing the product in boxes. The steak obtained by the invention is tender in meat quality and easy to digest, and is suitable for children, old people or people with dyspepsia.

The invention relates to a cattle stomach hotpot condiment and a preparation method thereof. The cattle stomach hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 25g of pepper, 150g of Pixian bean sauce, 6g of anise, 9g of cinnamon, 4g of amomum tsao-ko, 4g of kaempferia galanga, 3g of Amomum cardamomum, 1g of syzygium aromaticum, 3g of foeniculum vulgare, 100g of cooked vegetable oil and 300g of beef tallow, and the seasoning raw materials including 3g of salt, 5g of ground pepper, 5g of candy sugar and 15g of chicken powder. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

The invention discloses a xylitol coffee pressed candy and belongs to candies in the field of foods. The xylitol coffee pressed candy is characterized by being prepared from 34.54 percent of xylitol, 34.54 percent of common vegetable fat powder, 14.92 percent of wheat-flavor chocolate type vegetable fat powder, 14.92 percent of coffee powder, 0.47 percent of coffee powder essence, 0.39 percent ofmilk flavored powder, 0.08 percent of malt powder essence and 0.14 percent of magnesium stearate powder. The invention has the advantages that: the xylitol coffee pressed candy has rich nutrition andmellow original taste, has the health-care effect, achieves the refreshing effect, and is suitable for diabetic patients.

A preparation method for a vinegar beverage having effects of appetite whetting and digesting comprises the steps as follows: selecting malt, millet sprout and Chinese yam; performing immersing, boiling, filtering, evaporating and extracting to obtain Chinese medicine solid particles; fermenting the Chinese medicine solid particles, diced whitethorn pulp, diced apple pulp, sugar and vinegar in a sealed container; obtaining the vinegar beverage via extracting. According to the preparation method, the Chinese medicine solid particles can be extracted from Chinese medicine components, other materials are added to the Chinese medicine solid particles, and fermentation is performed without moisture, so that the success of the fermentation is ensured. The vinegar beverage obtained via the fermentation has the effects of a fruit enzyme and appetite whetting and digesting effects of Chinese herbal medicines, has the characteristic of sour, sweet and pleasant mouthfeeling of fruit vinegar, can be retained in a longer time, and is very convenient for retaining.

The invention discloses a feed capable of reducing the attack rate of broiler chickens and a preparation method of the feed. The feed comprises the following raw materials of corn flour, soybean flour, selenium-enriched coarse rice powder, corn straw powder, sunflower seed meal, rice chaff, fruit peel powder, animal bone meal, hay meal, silkworm chrysalis meal, dried marine algae powder, green teapowder, a compound enzyme preparation, probiotics, a sweetening agent, a Chinese herbal medicine additive, table salt and a coating agent. According to the feed capable of reducing the attack rate ofthe broiler chickens and the preparation method of the feed provided by the invention, the formula and the preparation technology of the feed are optimized, so that the obtained feed is reasonable innutrition collocation, good in palatability, good in stability and long in quality guarantee period, nutrient loss is not liable to cause in the transportation process, the constitutions of the broiler chickens are effectively improved, the attack rate and the mortality rate of the broiler chickens are significantly reduced, and the breeding economic benefits of the broiler chickens are increased.

A ginseng tea-pawpaw yogurt with fruit granules and a preparing method thereof are disclosed. The yogurt and the preparing method are characterized in that the yogurt comprises following compounds by weight: 450-500 parts of fresh milk, 25-30 parts of preserved banana, 15-17 parts of eucommia, 15-17 parts of caulis polygoni multiflori, 50-55 parts of pawpaw juice preserved banana, 10-15 parts of bread crumb, 18-20 parts of angelica sinensis, 20-23 parts of ginseng, 15-20 parts of orange granules, 15-18 parts of dipsacus root, 15-20 parts of dried rose hip, 15-17 parts of radix sanguisorbae, 17-19 parts of crystal sugar, 5-7 parts of lactic acid bacteria, 16-20 parts of single-flower honey, 10-12 parts of persimmon vinegar, 17-20 parts of a nutrition adding solution and a proper amount of water.

The invention provides hawthorn and green plum compound beverage, which comprises concentrated hawthorn juice, concentrated green plum juice, tangerine peel, polygonatum odoratum, couchgrass roots, white sugar and water. A preparation process comprises the following steps: (1) preparing the concentrated hawthorn juice; (2) preparing the concentrated green plum juice; (3) preparing tangerine peel, polygonatum odoratum and couchgrass root filtrate by adding water into tangerine peel, polygonatum odoratum and couchgrass roots into water, performing decoction twice, mixing decoction and performing filtration, concentrating the filtrate into thick paste with relative density of 1.25, adding ethanol until the alcohol content of the thick paste is 75 percent, performing filtration, recycling ethanol from filtrate under reduced pressure, concentrating the filtrate into thick paste with relative density of 1.20 to 1.25, and performing filtration; (4) performing mixing preparation, homogenization, canning and sterilization. The beverage is rich in trace elements and nutrients, and has the effects of reducing fat, eliminating greasiness, invigorating spleen to promote digestion, enhancing the stomach function and the like; the preparation process is simple, easy, safe and healthy.