Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
46results about How to "Appetizing" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Method for preparing instant food of tenderloin and beef offal
InactiveCN101411502ADeliciousNo turbidityFood processingFood preparationFood flavorReady to eat food
The invention discloses a method for preparing sirloin and beef offal instant food. The prior sirloin and beef offal in processing aspect has defects of small batch, irregular production, high cost, long time consumption and the like. The method selects Chinese herbal spices with efficacies of resolving damp with aromatics, removing dirt, warming middle organs and the stomach to be prepared together with the sirloin and the beef offal, so that the sirloin and the beef offal can obtain plant fragrance essence to help self release animal fragrance, and various components bring out the best in each other, and cooperate with each other. The instant food not only can meet the requirement of people on delicious food, but also can warm the middle organs and the stomach, and has certain health care function on the stomach. The sirloin and beef offal instant food prepared by the method not only maintains traditional flavor of the sirloin and the beef offal, but also can be made into fragrant type food or hot-spicy type food according to the requirement of flavor, so the sirloin and beef offal instant food is an economic, convenient and energy-saving food with excellent color, aroma and taste. The method is simple and clearly, and can realize standard industrial production more easily.
Owner:范志铨
Chufa beverage and making method thereof
InactiveCN101731710AThe formula is scientific and reasonableThe production process is simpleFood preparationFlavorSide effect
The invention relates to chufa beverage and a making method thereof, which is characterized in that chufa tubers are used as main materials, and right amounts of drinking water, honey, and fresh lemons or dried orange peel are added to prepare the chufa beverage. The beverage of the invention maintains the natural flavor and all the nutritional ingredients of the chufa without any chemical reagent, has no toxic side effects, can replenish nutrition, regulate vital energy and stimulate appetite after long-time drinking, and is suitable for people at all ages. The beverage of the invention has the advantages of simple production technique, low cost and high economic benefit, and provides a feasible way for industrial development of chufa.
Owner:李国平
Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof
InactiveCN103315277AIt has the function of solving the tableBreakthroughFood preparationNuphar pumilumAdditive ingredient
The invention discloses flos sophorae sour-and-spicy sauce with the effect of clearing away heat. The sour-and-spicy sauce is characterized by comprising the following raw materials in parts by weight: 20-30 parts of red hot chili, 10-20 parts of green peppers, 5-10 parts of hawthorn, 1-2 parts of lemon, 2-4 parts of garlic, 1-2 parts of flos sophorae, 0.01-0.02 part of mint, 0.01-0.02 part of chrysanthemum, 0.01-0.02 part of fructus perillae, 0.02-0.03 part of radix angelicae, 0.01-0.02 part of radix bupleuri, 0.01-0.02 part of hance brandisia herb, 0.01-0.02 part of nuphar pumilum, and 0.01-0.02 part of magnolia flower. The flos sophorae sour-and-spicy sauce with the effect of clearing away heat has a certain effect of promoting appetite due to the addition of hawthorn, the mint can bring a cooling feeling, and the traditional Chinese medicines have a certain effect of relieving exterior syndrome. The sour-and-spicy sauce has sour taste, and has breakthrough compared with traditional chilli sauce.
Owner:滁州市百年食品股份有限公司
Honey-pumpkin rice crust and making method thereof
The invention discloses honey-pumpkin rice crust and a making method thereof. The honey-pumpkin rice crust is made of the following raw materials in parts by weight: 100-200 parts of sticky rice, 40-60 parts of pumpkin, 6-10 parts of mangosteen, 6-10 parts of quail egg, 4-6 parts of lily, 15-25 parts of tapioca flour, 10-20 parts of honey, 10-20 parts of fermented glutinous rice, 2-3 parts of table salt, 3-5 parts of xylitol and 8-10 parts of plant oil. The honey-pumpkin rice crust combines the taste of honey and pumpkin, is unique in flavor, fragrant and crispy in taste, sweet and delicious and golden yellow in color, can promote the appetite, and has the effects of moistening lung, tonifying qi, reducing phlegm and discharging apocenosis, beautifying skin and preventing poxes.
Owner:赵敬哲
Method for making moon cake stuffing
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 fresh ginger, 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.
Owner:谢成
Fructus clausena lansium-flavor beef jerk and preparation method thereof
InactiveCN105558845AUnique flavorIncrease health functionNatural extract food ingredientsFood ingredient functionsPOMEGRANATE SEED OILAdditive ingredient
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.
Owner:WENZHOU CHUYING TECH CO LTD
Breeding method of black-bone chickens
The invention provides a breeding method of black-bone chickens, and relates to the technical field of breeding. The breeding method of the black-bone chickens comprises the following steps: (1) feeding environment and management; (2) disease prevention and treatment; and (3) and chicken house cleaning. The breeding method provided by the invention adopts the combination of two modes of captive breeding and free-range breeding, and provides corresponding feed according to different growth stages of the chickens, so that the nutrition cannot be insufficient or excessive. The used feed is greenand safe, and no hormone is added. The black-bone chicken bred by using the breeding method provided by the invention has a high survival rate and strong resistance, and the obtained chickens are small in body size, firm in muscles, tender in meat quality, low in subcutaneous fat, delicious in taste, sweet in smell, and rich in nutrition.
Owner:广西田东县杏花乌鸡养殖农民专业合作社
Inactivated lactic acid bacterium micro-ecologic preparation with abundant micro-elements and preparation method thereof
InactiveCN109984260AAppetizingIncrease feed intakeAnimal feeding stuffAccessory food factorsLactic acid bacteriumMetabolite
The invention provides an inactivated lactic acid bacterium micro-ecologic preparation with abundant micro-elements. The preparation contains human or animal common micro-elements adsorbed by inactivated lactic acid bacteria. The lactic acid bacteria adsorb single micro-elements or various composite micro-elements. The prepared lactic acid bacterium micro-ecologic preparation contains various human and animal required micro-elements, the micro-elements are enriched by lactic acid bacteria, inorganic micro-elements are converted into organic micro-elements, and the utilization rate is increased. Due to the fact that the preparation contains lactic acid bacteria, the unique sour generated after fermentation has the appetizing effect, and the food intake is improved; in the lactic acid bacterium fermentation process, a large number of digestive enzymes are generated, the nutrient digestion utilization rate of the engine body can be promoted, lactic acid bacteria can generate a large number of beneficial metabolism products through fermentation, and the engine body immunity can be improved. Accordingly, the micro-ecologic preparation is a multifunctional product integrating the effectsof lactic acid bacteria, lactic acid bacterium metabolism products and human and animal essential micro-elements.
Owner:BIOFORTE BIOTECHSHENZHEN CO LTD
Preparing method of BrassicanarinosaL. H. Bariley fruit and vegetable beverage
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.
Owner:彭常安
Black beef jerky with spicy flavor and processing method thereof
InactiveCN104366518AUniform black colorComprehensive and balanced nutritionFood preparationBearded toothHuman health
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.
Owner:合肥寿保农副产品有限公司
Crab-taste wheat germ flour and preparation method thereof
InactiveCN103689434ARich in proteinFull of nutritionFood ingredient as taste affecting agentNatural extract food ingredientsBiotechnologyYeast
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.
Owner:潘逸东
Chrysanthemum nankingense and shiitake mushroom sauce capable of promoting appetite and preparation method of sauce
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.
Owner:HEFEI KANGLING HEALTH TECH
Dried wheat-flavored silver fish with pickled peppers and preparation method thereof
InactiveCN104305343AFull of nutritionRich tasteFood ingredient functionsFood preparationIllicium verumSesamum
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.
Owner:倪群
Vegetarian pleurotus eryngii bull paddywack and processing method thereof
InactiveCN104223042AFlesh hypertrophyCrisp and tenderSugar food ingredientsFood ingredient functionsNutritionSnack foods
The invention discloses vegetarian pleurotus eryngii bull paddywack and a processing method thereof. The vegetarian pleurotus eryngii bull paddywack, a snack food, is prepared from pleurotus eryngii with very high nutritive value, which serves as a main raw material instead of a traditional bean product, and is prepared by carrying out processing steps including hydrocolloid dipping, drying, frying and the like on the pleurotus eryngii, konjac glucomannan, cumin powder, chilies, sesame, citric acid and the like. The prepared pleurotus eryngii bull paddywack has a delicious and spicy flavor and a crispy and chewy taste, has low calories and is safe and nutritional; the cumin and honey which have antiseptic and heat-clearing effects are added into the bull paddywack according to the formula so that the bull paddywack does not need a preservative, is unlikely to make people get internal heat after being taken, caters to the favor of young consumers and has excellent market prospects.
Owner:福建绿宝食品集团有限公司
Red bean, semen coicis and cordyceps militaris powder
InactiveCN107319298ATo promote metabolismLose weightFood dryingFood ingredient functionsBanana powderSemen
The invention discloses red bean, semen coicis and cordyceps militaris powder, which is prepared from the following raw materials: semen coicis, red beans, lotus seeds, red dates, black sticky rice, oat, coarse rice, fructus lycii, rock candies, cordyceps militaris, taros, apples, A barley flour and AD banana powder. The red bean, semen coicis and cordyceps militaris powder provided by the invention is scientific in formula as well as green and healthy in processing technology; the prepared lotus seed nutrient power is not only sweet, delicious and appetizing, but is also rich and comprehensive in nutritional components and has the effects of strengthening spleen and nourishing stomach, calming heart and soothing nerves, tonifying middle-jiao and qi as well as regulating intestinal health.
Owner:上海贯康健康科技股份有限公司
Production method for healthcare preserved fruits
The invention provides a preparation method for healthcare preserved fruits. The preparation method comprises the following steps: adding furong plums into boiling water containing ascorbic acid, blanching and drying; adding water to boil radix glycyrrhizae, fructus lycii, grosvenor momordica fruits and arillus longan, decocting for 1.8-2 hours with slow fire, and filtering to obtain sweet liquor;soaking the furong plums into the sweet liquor for 6-8 hours; adding beet red pigments, hibiscetin, plant ash and salt into water to obtain red liquor, soaking the furong plums into the red liquor, vacuum soaking for 6-7 hours, and getting out to drain; adding saccharose and L-arabinose into water to stir and dissolve to obtain sugar liquor; adding the furong plums into the sugar liquor, and performing ultrasonic sugar infusion for 4-5 hours; taking out the furong plums to drain the sugar liquor, and drying and cooling. The furong plum preserved fruits prepared by the preparation method are rich in sweet layer and are unique in mouthfeel; the L-arabinose can selectively restrain sucrose for decomposing saccharose, so that absorption of sucrose and generation of new fat are reduced, and therefore, absorption, on sucrose, of a human body is reduced, and harm of eating too much sucrose is reduced in case of not affecting sweet mouthfeel of the preserved fruits.
Owner:益家元品实业(厦门)有限公司
Tea powder appetizing dumpling and preparation method thereof
InactiveCN104431784AGreat tasteHigh nutritional valuePre-extraction tea treatmentNatural extract food ingredientsDickinsia hydrocotyloidesWheat germ
The invention discloses a tea powder appetizing dumpling which is made from the following raw materials in parts by weight: 70-80 part of flour, 9-10 parts of nutritional additives, 7-8 parts of tea powder, 6-7 parts of Dickinsia hydrocotyloides Franch, 25-30 parts of pea sprouts, 8-10 parts of soybean milk, 4-5 parts of wheat germ powder, 10-14 parts of Sangza, 3-4 parts of fruit vinegar, 24-26 parts of pitaya, 8-10 parts of white granulated sugar, 1-1.2 parts of Chinese angelica roots, 0.8-1 parts of franchet peashrub flower, 0.8-0.9 part of semen hoveniae, 1-1.2 parts of apple blossom, 0.7-0.9 part of all-grass of annual saltmarsh aster, and 1.1-1.3 part of burdock roots. The product prepared by the method provided by the invention uses fruits and vegetables as raw materials, so that the taste and nutritional value of the dumpling are added; various Chinese herbal medicinal ingredients such as semen hoveniae, apple blossom and all-grass of annual saltmarsh aster are added in the raw materials, so that the dumpling product has the health functions of moistening lung and delighting heart, engendering liquid and appetizing, enriching blood and improving eyesight, and clearing heat and eliminating dryness.
Owner:WUHE TONGSHIFU FOOD
Green and crisp chive biscuit and processing method thereof
InactiveCN104137864AThe color is purple and fragrantUnique flavorDough treatmentBakery productsFood additiveBARLEY GRASS
The invention discloses a green and crisp chive biscuit and a processing method thereof. The biscuit comprises the following raw materials in part by weight: 50 to 60 parts of buckwheat powder, 40 to 60 parts of coarse rice powder, 40 to 60 parts of purple sweet potato, 10 to 15 parts of shrimp meat, 15 to 20 parts of natto, 8 to 12 parts of elm, 6 to 10 parts of broad bean skin, 30 to 50 parts of barley grass powder, 8 to 10 parts of hawthorn berry powder, 6 to 8 parts of celery seed powder, 10 to 15 parts of ground seaweed, 10 to 15 parts of chive powder, 1 to 2 parts of inula flower, 2 to 3 parts of radish seed, 2 to 3 parts of rose hip, 1 to 3 parts of hawthorn leaf, 1 to 3 parts of lemon grass, 6 to 10 parts of peony seed oil, and 10 to 15 parts of food additive. The green and crisp chive biscuit is thin, crisp, violaceous and fragrant, stimulates the appetite, has unique flavor, rich and balanced nutritions and the effects of loosening the bowel to relieve constipation, clearing away the heart-fire, lowering the evil fire, reinforcing spleen to promote digestion, antibiosis and cancer prevention, eliminates cancerogenic substances in a body and improves the body immunity function, and is beneficial to the human health.
Owner:安徽麦船食品科技有限公司
Preparation method of citri reticulatae pericarpium dragon-pearl tea
The invention discloses a preparation method of citri reticulatae pericarpium dragon-pearl tea. The preparation method comprises the following steps: (1) pretreating citri reticulatae pericarpium; (2)pretreating white tea; (3) carrying out mixing and die pressing, i.e., uniformly mixing citri reticulatae pericarpium shreds obtained in the step (1) and the white tea obtained in the step (2), and then making the mixture into balls by a die to obtain dragon-pearl tea; (4) drying, i.e., placing the dragon-pearl tea prepared in the step (3) into a tea drying machine, and drying at a low temperature or directly drying in the sun; and (5) obtaining a finished product, i.e., after drying or drying in the sun, carrying out packaging and standing for aging for 3 to 5 years to obtain the finished product. According to the invention, the white tea and the citri reticulatae pericarpium are selected and mixed; the citri reticulatae pericarpium dragon-pearl tea is good in taste and good in mouthfeel, and has the effects of regulating qi, calming adverse-rising energy, regulating the middle warmer, promoting appetite and eliminating dampness and phlegm; and meanwhile, the dragon-pearl shape is convenient to package, store, carry and the like.
Owner:江门市夸正新会柑普茶研究院有限公司
Processing method of leisure ready-to-eat duck bones with meat
InactiveCN107410911AFull of nutritionWith hypolipidemicNatural extract food ingredientsFood ingredient functionsReady to eatNutrients substances
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.
Owner:JIANGSU LAOHOU ZHENQIN FOOD
Sesame oil with effects of regulating qi and promoting appetite and processing method of sesame oil
InactiveCN106962503AAppetizingMoisturize the heart and lungsFatty-oils/fats refiningFatty-oils/fats productionFlavorDesolvation
The invention provides sesame oil with effects of regulating qi and promoting appetite and a processing method of the sesame oil. The sesame oil is made of the following raw materials in parts by weight: 100-120 parts of white sesames, 3-6 parts of dried tangerine or orange peel, 2-4 parts of amomum kravanh, 1-5 parts of purple perilla seeds, 1-3 parts of wild chrysanthemum, 0.5-1.5 parts of liquorice and 0.2-1 part of fingered citron. The processing method of the sesame oil comprises the following steps: (1) crushing the dried tangerine or orange peel and the wild chrysanthemum, and screening by using a sieve of 40-80 meshes; crushing the white sesames, the amomum kravanh, the purple perilla seeds, the liquorice and the fingered citron, and screening by using a sieve of 5-20 mehses; (2) weighing the crushed and screened raw materials according to a formula ratio, and uniformly mixing so as to obtain a mixed material; (3) feeding the mixed material into an extraction kettle for subcritical extraction; (4) filtering the extract, performing desolvation, and further performing centrifugal filtration. On the basis of original health functions, the sesame oil provided by the invention further has effects of regulating qi and promoting appetite, moistening hearts and lungs, and the like, and meanwhile has unique faint scent, is relatively unique in flavor, and is high in oil yield and extraction rate when being processed.
Owner:ANHUI HUAYU FLAVORING FOOD
Barley-tea-fragrance flavor broad bean and preparing method thereof
InactiveCN104757434AGreen colorHas a refreshing barley tea fragranceFood preparationBiotechnologyMomordica
A barley-tea-fragrance flavor broad bean and a preparing method thereof are disclosed. The flavor broad bean is prepared from following raw materials by weight: 28-30 parts of barley grass powder, 280-300 parts of broad bean, 2-3 parts of nakedflower murdannia herb, 1-3 parts of urophyllous anotis herb, 2-4 parts of grosvenor momordica flower, 1-2 parts of angelica citriodora, 30-40 parts of rice wine, 23-25 parts of mountain jelly vegetable, 16-18 parts of maltodextrin, 8-12 parts of hemp seed oil, 40-60 parts of Kiwi berry juice, 20-30 parts of honey and 8-11 parts of a nutrition additive. The flavor broad bean is fresh, green, rich in fragrance, crisp, appetizing, rich in dietary fiber and capable of promoting gastrointestinal digestion, and has fresh and elegant barley grass fragrance and tea fragrance. By synergistic effects with the traditional Chinese medicine components, the flavor broad bean is capable of reducing lipid, slimming and building body. The flavor broad bean is simple in process, easy in operation, convenient to eat and suitable for eating by different people groups.
Owner:王龙云
Herbal tea with effects of improving appetite and promoting digestion and preparation method of herbal tea
InactiveCN106260270AIncrease secretion of digestive enzymesPromote digestionTea substituesDigestionPericarpium citri reticulatae
The invention discloses herbal tea with the effects of improving appetite and promoting digestion and a preparation method of the herbal tea. The herbal tea with the effects of improving appetite and promoting digestion is prepared from the following raw materials in parts by weight: 10 to 15 parts of dried fructus crataegi, 5 to 10 parts of liquorice root, 5 to 10 parts of pericarpium citri reticulatae and 5 to 10 parts of semen cassia. The specific preparation method comprises the following steps of selecting high-quality dried fructus crataegi, the liquorice root, the pericarpium citri reticulatae and the semen cassia; mixing, crushing and packaging into bags, and brewing tea to obtain the herbal tea. The fructus crataegi in the raw materials for preparing the herbal tea mainly contains maslinic acid, tartaric acid and citric acid which are used for improving the secretion of digestive enzyme in stomach and promoting digestion; the liquorice root has the effects of clearing heat and removing toxicity, expelling phlegm to arrest coughing, and invigorating spleen and replenishing Qi; the pericarpium citri reticulatae has the efficacy of regulating Qi and falling versus, eliminating dampness and eliminating phlegm, invigorating stomach and the like; the semen cassia has the functions of clearing liver and improving vision and relaxing the bowels. The herbal tea with the effects of improving appetite and promoting digestion, disclosed by the invention, is prepared by a physical method; no additive is added in the preparation process, so the herbal tea is safe and sanitary; the herbal tea has the efficacy of invigorating spleen and increasing appetite, adding digestion and the like, and can be drunk for a long term.
Owner:覃少玲
Preparation method for sweet soup balls with purple sweet potatoes and roses
The invention discloses a preparation method for sweet soup balls with purple sweet potatoes and roses. The preparation method comprises the following process steps of taking 10 jin of white sugar, 10 jin of sticky rice, 3 jin of purple sweet potatoes, 3 jin of rose petals and 5 jin of sesames for later use; putting the 3 jin of purple sweet potatoes and the 3 jin of rose petals into an utensil to crush, and crushing the purple sweet potatoes and the rose petals into powder, mixing the powder with the 10 jin of sticky rice, adding 5L of water, and uniformly stirring for later use; uniformly mixing the 10 jin of white sugar with the 5 jin of sesames to obtain a mixture, crushing the mixture, preparing the mixture into stuffing for later use; dividing 10g of mixed flour as one part, dividing 8g of the stuffing as one part, and putting the stuffing into the flour to cover, thereby obtaining the sweet soup balls. The sweet soup balls prepared by the preparation method are bright in color, attract appetite, are sweet and glutinous, and are extremely good in mouthfeel.
Owner:薛洋
Nutritious porridge for relieving rheumatism and preparation method thereof
The invention discloses nutritious porridge for relieving rheumatism and a preparation method thereof. The method comprises the following processing steps: respectively cleaning leaf lettuce, celery, oilseed rape, caraway, tomatoes, carrots, cucumbers, bean sprouts, potatoes, chicken, pearl barley and rice through clear water, taking 10 g of leaf lettuce, 15 g of celery, 20 g of oilseed rape, 5 g of caraway, 10 g of tomatoes, 10 g of carrots, 15 g of cucumbers, 5 g of bean sprouts, 10 g of potatoes, 20 g of chicken, 20 g of pearl barley, and 40 g of rice for later use, respectively dicing 10 g of leaf lettuce, 15 g of celery, 20 g of oilseed rape, 5 g of caraway, 10 g of tomatoes, 10 g of carrots, 15 g of cucumbers, 5 g of bean sprouts, 10 g of potatoes, and 20 g of chicken, mixing the sliced vegetables with 20 g of pearl barley and 40 g of rice, adding 2.5 kg of purified water into the mixture, uniformly stirring the mixture, and boiling the mixture for 1 to 2 hours with slow fire, so that the nutritious porridge is obtained. The nutritious porridge is prepared from fresh food materials, does not contain preservative, can be obtained through the conventional cooking method, furthest protects the nutrition of food materials, is delicious, and meanwhile can greatly relieve the pain caused by rheumatism.
Owner:张春艳
Production method of fruit-vegetable nutrient tablets with passion fruit and Brassica narinosa
InactiveCN106343411AFully retain nutrientsRetain nutrientsNatural extract food ingredientsFood ingredient as mouthfeel improving agentThirstBULK ACTIVE INGREDIENT
The invention discloses a production method of fruit-vegetable nutrient tablets with passion fruit and Brassica narinosa; the fruit-vegetable nutrient tablets with passion fruit and Brassica narinosa are produced mainly with passion fruit and Brassica narinosa via the steps of preprocessing passion fruit, preprocessing Brassica narinosa, mixing, homogenizing, spray-drying, producing soft material and granulating, tableting and drying, shaping and packaging and the like; the fruit-vegetable nutrient tablets produced by using the method allows fully retained nutrients from the passion fruit and Brassica narinosa, astringent taste of the materials can be removed by steam-fixing, the taste of the finished fruit-vegetable nutrient tablets is improved, active ingredients in the materials are fully precipitated by composite enzyme treatment, utilization efficiency of the materials is increased, and the fruit-vegetable nutrient tablets with passion fruit and Brassica narinosa have the effects such as clearing heat and toxicity, promoting the production of body fluid to relieve thirst, removing phlegm to arrest coughing, and regulating middle-jiao to improve appetite.
Owner:彭常安
Water chestnut beverage formula and preparation process of water chestnut beverage
InactiveCN113115875ARegulate acid-base balanceTaste fresh and crispFood scienceBiotechnologyWater Chestnuts
The invention discloses a water chestnut beverage formula. The water chestnut beverage comprises the following components in 1000 parts by weight: 55-60 parts of white granulated sugar, 10-20 parts of concentrated sugarcane juice, 0.01-0.05 part of sucralose, 30-35 parts of water chestnut, 0.1-0.5 part of corn starch, 0.5-1 part of edible essence, and water. According to the present invention, the water chestnuts and the sugarcane juice are combined, so that the beverage can be suitable for all people to drink, the limitation of the sugarcane juice is improved, and the application range of the beverage is widened. The water chestnut beverage prepared by the preparation method disclosed by the invention has the effects of promoting human body metabolism and regulating acid-base balance, is fresh and crisp in mouth feel, and has the effects of relieving greasiness and stimulating appetite; meanwhile, the beverage of the invention can relieve summer heat, quench thirst and relieve throat pain; and the effects of promoting salivation, relieving alcoholism, and removing visceral dryness and heat are achieved. The water chestnut beverage of the invention is simple in preparation process and has industrialization prospects.
Owner:荠葩健康有限公司
A kind of cumin barbecue flavor crispy rice and its processing method
ActiveCN104000108BHarm reductionUnique tasteNatural extract food ingredientsFood ingredient functionsWaxy cornBiotechnology
Owner:安徽银铃食品有限公司
Honey and white gourd rice crusts
The invention discloses honey and white gourd rice crusts. The honey and white gourd rice crusts are prepared from, by weight, 100-200 parts of sticky rice, 40-60 parts of white gourds, 15-25 parts of cassava flour, 10-20 parts of coix seeds, 10-20 parts of red beans, 10-20 parts of honey, 2-3 parts of xylitol, 3-5 parts of white granulated sugar and 8-10 parts of plant oil. According to the honey and white gourd rice crusts, the taste of the honey and the taste of the white gourds are fused, the flavor is unique, the mouthfeel is tender and crispy, sweetness and delicacy are achieved, the color is golden, the appetite is promoted, and the effects of moistening the lung, tonifying Qi, dissipating phlegm, expelling pus, beautify the features and resisting acne are achieved.
Owner:刘毅
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com