46results about How to "Appetizing" patented technology

The invention discloses a fructus clausena lansium-flavor beef jerk and a preparation method thereof. The fructus clausena lansium-flavor beef jerk is prepared from the following raw materials in parts by weight: 15-18 parts of fructus clausena lansium, 220-250 parts of beef, 1-3 parts of fructus tsaoko, 2-3 parts of pepper, 4-6 parts of dried tangerine peel, 2-3 parts of rose pelargonium herb, 2-4 parts of rosa laevigata leaves, 3-5 parts of lotus leaves, 3-4 parts of fruits of elm, 2-3 parts of rhizoma polygonati odorati, right amount of pomegranate seed oil, 6-8 parts of pepper salt, 10-12 parts of baby corn, 3-5 parts of yellow rice flour, 6-8 parts of chestnut kernel powder, 20-30 parts of pineapple juice, 4-6 parts of milk powder and 10-12 parts of granulated sugar. The fructus clausena lansium-flavor beef jerk prepared by the method is fragrant, crisp and chewy; the fructus clausena lansium-flavor beef jerk is blended with the sweet and sour flavor of the fructus clausena lansium, thus having the functions of appetizing and helping digestion; the fructus clausena lansium-flavor beef jerk is appetizing and has unique flavor; multiple Chinese herbal medicinal ingredients are added into the formula of the fructus clausena lansium-flavor beef jerk, so that the fructus clausena lansium-flavor beef jerk has the function of improving health care, and has the effects of invigorating stomach and calming the nerves, clearing heat and detoxifying, nourishing yin and stomach, and the like; the fructus clausena lansium-flavor beef jerk is baked after being wrapped by lemongrass, thus being better in flavor; therefore, the fructus clausena lansium-flavor beef jerk is a novel flavor jerky product integrating the advantages of being green, healthy, comprehensive in nutrition, convenient in leisure and the like.

The invention discloses a preparing method of a BrassicanarinosaL. H. Bariley fruit and vegetable beverage. The preparing method comprises the following steps: pretreating BrassicanarinosaL. H. Bariley as a raw material, pulping, filtering, blending, homogenizing, sterilizing, canning, checking, storing and the like. The fruit and vegetable beverage produced by adopting the preparing method fully reserves nutrient substances of the BrassicanarinosaL. H. Bariley, is stable in color by virtue of homogenization, so that the layered precipitation is prevented; by adopting xylitol as a sweetening agent, the beverage is delicious in taste, and is suitable for diabetics; the preparing method is simple to operate, and easy to hold; the BrassicanarinosaL. H. Bariley fruit and vegetable beverage is rich in nutrients and convenient to drink, and has effects of clearing away heat and toxic materials, cooling blood and hemostasis, regulating middle energizer, stimulating the appetite, and the like.

The invention discloses a black beef jerky with spicy flavor and a processing method thereof. The black beef jerky consists of the following raw materials by weight: 400-500 parts of beef, 10-15 parts of black sesame, 20-30 parts of dark plum, 15-25 parts of black garlic, 60-80 parts of black rice, 8-12 parts of Cornus officinalis, 3-5 parts of Vaccinium bracteatum Thunb. leaf, 1-2 parts of exocarpium, 1-3 parts of cushaw stem, 1-2 parts of common aeschynomene stem-xylem, 1-2 parts of Clausena lansium seed, 8-15 parts of Prinsepia utilis Royle oil, 1-2 parts of Hericium erinaceus powder, 0.5-1 part of fennel powder, 10-18 parts of salt and a proper amount of nutritional health care liquid. The prepared black beef jerky with spicy flavor has black uniform color, strong spicy flavor, crispness, appetizing effect, rich and balanced in nutrition and high health value, and can promote digestion and absorption, enhance immune function, improve the body resistance constitution, resist aging and benefit human health.

The invention provides crab-taste wheat germ flour and a preparation method thereof. The crab-taste wheat germ flour is characterized by being prepared from following raw materials in parts by weight: 400-440 parts of wheat germs, 1.5-2 parts of immature bitter oranges, 2-2.2 parts of albizia flowers, 1.3-1.8 parts of pumpkin leaves, 2.2-2.5 parts of peanut shells, 2.5-2.8 parts of mangnolia officinalis flowers, 1-1.2 parts of ginseng rhizomes, 3-3.4 parts of abutilon theophrasti medicus roots, 10-11 parts of corn flour, 9-10 parts of sweet potato powder, 20-22 parts of rice, 7-8 parts of crab meat, 3-4 parts of crab cream, 0.2-0.3 part of yeast and 3-4 parts of nutrition additives. According to the crab-taste wheat germ flour, the added corn flour and sweet potato powder can be used for effectively improving the mouth feel of the crab-taste wheat germ flour; the crab-taste wheat germ flour is fragrant, sweet and tasty; meanwhile, the added crab meat and crab cream contain abundant proteins so that the nutrition is abundant and the umami is enough; furthermore, the crab-taste wheat germ flour has the effects of dispelling the melancholy and calming the nerves, regulating vital energy and appetizing, draining dampness and detoxifying, and is a green and health-care food.

The invention discloses chrysanthemum nankingense and shiitake mushroom sauce capable of promoting appetite. The sauce is prepared from raw materials in parts by weight as follows: 300-320 parts of soybean paste, 35-40 parts of shiitake mushroom stems, 5-6 parts of table salt, 2-4 parts of Hibiscus manihot flowers, 3-5 parts of chrysanthemum nankingense, 6-8 parts of leek stems, 5-8 parts of apple cider vinegar, 3-4 parts of rehmannia flowers, 1-3 parts of poria with hostwood, 1-2 parts of loofah sponge, 8-10 parts of minced garlic, 4-5 parts of minced ginger, 5-6 parts of chopped green onion, 2-3 parts of monosodium glutamate as well as proper amounts of edible oil, citric acid and water. Chinese herbal medicine components such as the rehmannia flowers and the like are added simultaneously, so that the sauce has effects of nourishing the kidney, quenching thirst, clearing heat and relieving fidgetiness; besides, adopted auxiliary materials such as the chrysanthemum nankingense have functions of clearing heat, removing toxicity, regulating the middle energizer, promoting appetite and lowering blood pressure.

The invention discloses dried wheat-flavored silver fish with pickled peppers, which is prepared from the following raw materials in parts by weight: 200-210 parts of silver fish, 1-1.2 parts of kadsura coccinea, 0.8-1 part of eucommia bark, 1-1.2 parts of hypericum japonicum, 0.8-1.2 parts of radix aucklandiae, 10-15 parts of wheat, 3-4 parts of dried small shrimps, 1-2 parts of black sesame, 2-3 parts of pickled peppers, 10-15 parts of pork, 5-6 parts of eggs, 3-4 parts of green soybeans, 2-3 parts of pinto beans, 2-3 parts of citruses, 2-3 parts of persimmons, 1-2 parts of anise, 1-2 parts of mature vinegar and 4-5 parts of nutrition additives. The dried silver fish disclosed by the invention is rich in nutrition, and by adding the black sesame, the dried small shrimps, the pinto beans, etc., the taste of silver fish pill is enriched; the dried small shrimp contains rich protein and mineral substances and is especially rich in calcium, thus being a better way for a person with calcium deficiency to supplement calcium; and the dried small shrimp has functions of invigorating kidney and strengthening Yang, regulating qi and promoting appetite; in addition, by adding Chinese herbal medicines in a processing course, the dried silver fish has the effects of promoting circulation of qi and blood, relieving swelling and pain, dispelling wind and eliminating dampness.

The invention relates to a method for making moon cake stuffing, which comprises the following technical steps of: adopting and killing healthy chicken, removing feather and internal organs, cutting off chicken feet and beak shells, cleanly washing the chicken, and placing 100g of astragalus mongholicus, 50g of angelica, 50g of pepper, 50g of five spice powder, 50g of spicy powder, 50 g of round cardamom, 50g of fructus amomi, 50g of rhizoma kaempferiae, 150g of cinnamon, 150g of radix angelicae, 150g of cinnamon, 150g of clove, 150g of dried orange peel, 100g of amomum tsao-ko, 250g of freshginger, 200g of monosodium glutamate, 1kg of sesame oil and the chicken into a pot, adding clean water for mixing, soaking the materials for 30minutes, then, boiling the materials for 2h, a proper amount of salt is added when the chicken is semi-cooked, brushing the sesame oil onto the chicken, putting 2kg of white sugar when the pot is heated to a slight red state, respectively fumigating both sides of the chicken for 2 minutes, taking out the chicken to remove bones, rubbing the chicken into the stuffing, taking and pouring 225g fumigated chicken stuffing, 20g of white granulated sugar, 15ml of honey, 7.5g of white sesame seed, 10ml of sesame oil, 7.5ml of soy sauce, 5ml of cooking wine, 6g of salt, 5g of bruised ginger and 5g of chopped garlic into a container to be stirred until the stuffing is sticky, and obtaining the moon cake stuffing. The moon cake stuffing is sweet and delicious, has the effect of soliciting appetite, has tender meat and rich nutrition and is perfect in color, aroma and taste.

The invention relates to a processing method of leisure ready-to-eat duck bones with meat. The duck bones with meat are used as raw materials, after the duck bones with meat are cut into dices, natural raw materials are used for pickling the diced duck bones with meat and removing fishy smell, rich and unique auxiliary materials are added, and cooking is performed, so that the leisure ready-to-eat duck bones with meat are rich in fragrance; and finally, through steps of drying, vacuum packing, sterilizing and cooling, the leisure ready-to-eat duck bones with meat are obtained. Nutrient substances in the duck bones are sufficiently embodied in the leisure ready-to-eat duck bones with meat, so that consumers not only can enjoy the delicious taste of the duck bones with meat, but also can conveniently supplement bone calcium and other nutrients. Environment protection is facilitated, and high-added-value utilization of low-value duck bone resources is realized.

The invention discloses a cumin barbecue flavor rice crust and a processing method thereof. The cumin barbecue flavor rice crust is composed of the following raw materials by weight part: 160-200 of waxy corn, 200-250 of glutinous rice, 40-60 of purple sweet potato, 20-40 of dried beancurd stick, 15-20 of beef granules, 20-30 of Agrocybe cylindracea, 15-25 of kelp powder, 1-2 of cucumber leaf, 2-3 of strawberry leaf, 2-3 of pumpkin flower, 1-2 of Smilacina japonica, 2-3 of Japanese ardisia herb, 12-16 of a health flavoring agent, 4-8 of cumin powder, 3-6 of chili powder, and 10-15 of Coix seed oil. The cumin barbecue flavor rice crust provided by the invention is cooked by barbecue, contains cumin and has a barbecue flavor, has spicy and crispy taste, unique mouthfeel, uniform thickness, and even and beautiful color, and can increase the appetite. At the same time, the formula is added with health care components, which can resist bacteria and prevent cancer, reduce the harm of barbecue food, and also has the effects of tonifying Qi and invigorating kidney, clearing heat and toxic materials, strengthening spleen and harmonizing stomach. Thus, the cumin barbecue flavor rice crust is beneficial to health.