197results about How to "Delicate taste" patented technology

The invention discloses vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam.Vaccinium bracteatum thunb.fruits and red ginseng fruits serve as raw materials, paper mulberry fruits and russula virescens are added, and the vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam is made.The nutritive value of the vaccinium bracteatum thunb.fruits and the red ginseng fruits is fully utilized, the vaccinium bracteatum thunb.fruits and the red ginseng fruits are competitive with traditional Chinese medicine, conduct synergistic interaction and have the effects of removing heat from the liver, achieving detoxication, improving eyesight and dispelling melancholy.The finished product is abundant in nutrition, fine and smooth in taste, mellow, moderate in sour and sweet taste, outstanding in healthcare function, easy to keep and capable of obviously improving the discomfort of people whose eyes are dry and rough and people who see things fuzzily due to long-term excessive eye use when being eaten for a long time.The making technology is simple and easy to achieve, the demands for health of people are met, and scale production can be conducted.

The invention discloses dried jasmine flower and a preparing method thereof. The dried jasmine flower comprises the following raw materials by weight: 80-90 parts of soybean, 13-15 parts of jasmine flower, 3-5 parts of lily, 2-4 parts of common coltsfoot flower, 2-4 parts of gourd flower, 10-15 parts of maize, 3-4 parts of walnut, 4-6 parts of mulberry, 3-5 parts of thistle, 1-2 parts of sophora japonica twig, 2-4 parts of elm white bark, 4-6 parts of pollen typhae, 3-5 parts of dandelion, 2-4 parts of cucumber root, 1-2 parts of sweet tea root and 5-7 parts of sweet potato vine. The dried jasmine flower is rich in nutrients, delicate in taste and appropriate in saltiness and sweetness. Due to the addition of the jasmine flower to the raw materials, the dried jasmine flower has the functions of clearing liver fire, improving eyesight, promoting the secretion of saliva, slaking thirst, lowering blood pressure, strengthening the heart and resisting ageing, and assists a person in prolonging life, having longevity and keeping the body and the heart healthy. The preparing method is unique. Through the enzymolysis of the raw materials, the nutritional ingredients of the raw materials are more easily released and are more conveniently absorbed by a human body.

The invention relates to a lactobacillus combined starter culture for preparation of fermented soybean milk. The combined starter culture comprises Streptococcus thermophilus, Lactobacillus helveticus grx96, Lactobacillus fermentum and Lactobacillus casei according to a volume ratio of 1:1:1:1 respectively, wherein the collection number of the Lactobacillus helveticus grx96 is CGMCC No:8876. The flavored fermented soybean milk is prepared through the following steps: preparing soybean milk through a conventional method, mixing with a certain proportion of cow milk (or remade milk), then adding a certain amount of sucrose and the like, mixing, performing heat treatment, and fermenting with the starter culture provided by the invention. The fermented soybean milk has delectable sourness and sweetness and favorable flavor, and can be easily accepted by consumers.

The invention discloses additive-free instant selenium enrichment coarse grain flour as well as a preparation method thereof. The preparation method of the additive-free instant selenium enrichment coarse grain flour is prepared by the following steps: mixing raw materials including selenium enrichment wheat flour (the selenium content is 5-15 microgram/g (dry weight)), selenium enrichment corn flour (the selenium content is 525 microgram/g (dry weight), selenium enrichment rice flour (the selenium content is 0.05-0.3 microgram/g (dry weight)) and selenium enrichment soy meal (the selenium content is 5-30 microgram/g (dry weight)) uniformly, curing, grinding, subpackaging quantitatively and the like, thereby preparing the instant selenium enrichment composite coarse grain flour which has the grain size of 20-30 meshes, has the instant time less than 20 seconds and can reach the maximal selenium content of 855microgram/10g. According to the invention, the instant selenium enrichment coarse grain flour is prepared under the condition of no additive; the additive-free instant selenium enrichment coarse grain flour is fine and smooth in mouthfeel, has the flavor of puffing coarse grains, moreover, realizes selenium quantification, and can meet selenium supplement requirement of different people which are lack of selenium.

The invention provides nutritious health-care cassava moon cake wrappers, moon cake stuffing, moon cakes with the nutritious health-care cassava moon cake wrappers and/or the moon cake stuffing, and a making method of the moon cake wrappers, the moon cake stuffing and the moon cakes. The method includes making the moon cake wrappers, making the moon cake stuffing, making moon cake dough and making cassava moon cakes. The moon cake wrappers are mainly made of cassava powder, flour, honey or invert syrup and are low in heat, low in sugar, low in fat and the like. The moon cake stuffing comprises pine nuts, cashew nuts, walnuts, peanuts and the like and is capable of lowering blood fat, detoxifying, tonifying spleen and stomach, and the like. The made moon cakes are exquisite in appearance, soft, fine and smooth in taste, and suitable for old people and children, excessive sweetness and greasiness are avoided, and peoples' requirements for moon cakes are satisfied.

The invention relates to royal jelly. The royal jelly is in the form of water-in-oil type royal jelly micro-capsules which are obtained by microencapsulation of a water-phase material and an oil-phase material in the presence of an emulsifying agent, wherein the water-phase material is fresh and liquid royal jelly. The royal jelly in the form of micro-capsules provided by the invention has the advantages that the flavor and the taste of the royal jelly are improved, ice crystals formed at the temperature of -18 DEG C are small, the royal jelly is easily taken and used, and no loss of functional active ingrediens of the fresh royal jelly can be furthest guaranteed.

The invention relates to an inflammation-relieving health-care ice cream which is prepared from a plant extract solution with the effects of reducing fever and removing inflammation and ice cream powder. The inflammation-relieving health-care ice cream comprises the following components, by weight percent: 1-99% of chrysanthemum, 1-99% of rhizoma phragmitis, 1-99% of momordica grosvenori, 1-99% oflophantherum gracile, 1-99% of honeysuckle and 1-99% of ice cream powder. The preparation method of the inflammation-relieving health-care ice cream comprises the following steps: selecting each rawmaterial, weighing according to the quantity of a formula respectively, adding water into the chrysanthemum, the rhizoma phragmitis, the momordica grosvenori, the lophantherum gracile and the honeysuckle and soaking, decocting twice, merging decoction, filtering, obtaining a plant extract solution, then adding the ice cream powder, stirring evenly, putting into an ice-cream machine, processing into ice cream and subpackaging so as to obtain a finished product. By preparing the plant extract solution with the effects of reducing fever and removing inflammation and the ice cream powder, the invention produces the inflammation-relieving health-care ice cream in a creative way. The inflammation-relieving health-care ice cream has the health-care effects of reducing fever and removing inflammation, can be used as a frozen food for preventing excessive internal heat and removing summer-heat and has delicate mouth feel, aromatic flavour, unique taste, extensive source of the raw materials andlow production cost.

The invention provides preserved spiny pears, and in particular relates to a method for preparing food by using fruits as raw materials and processing the fruits with honey and preparing honey processed fruit food. The preserved spiny pears are characterized by consisting of the following components in part by mass: 80 to 120 parts of spiny pear pulp, 0.3 to 1.2 parts of white sugar, and 0.5 to 2.8 parts of crystal sugar. For overcoming the defects of the prior art, the invention provides the preserved spiny pears which have unique and exquisite mouthfeel, can keep the original color and mouthfeel of fresh spiny pears and have longer quality guarantee period. The invention also provides a making method of the preserved spiny pears.

The invention provides a processing technique for silver carp meat sausages. The processing technique comprises the following main steps: raw material pre-treatment, meat mincing, seasoning adding, stuffing and rinsing, heating, and packaging and storage; through control for the added amount of the seasonings, the produced silver carp meat sausages are fine and smooth in taste, smooth and non-greasy, good in elasticity, compact in tissue and good in elasticity; through addition for green tea powder and control for the dosage, the preservation time of the sausages can be delayed, and due to the unique green tea fragrance, fishy smell is reduced. The production process is simple and practicable; the silver carp meat sausages produced by the process have dry and complete casing surfaces, good slicing property, slight green tea fragrance, the advantage of a good nutritional value, and a wide market prospect.

The invention discloses an all-grain nutrition powder and a preparation method thereof. The all-grain nutrition powder is prepared from raw materials and auxiliary materials; the all-grain nutrition powder is prepared from the following raw materials in parts by weight: 50g of coarse rice, 50g of corn, 50g of glutinous rice, 20g of millet, 30g of black rice, 30g of coix seed rice, 30g of sorghum rice, 30g of wheat, 10g of oat, 20g of buckwheat, 15g of barley, 10g of broom corn millet, 15g of glutinous broom corn, 10g of amaranth and 20g of castor beans; the all-grain nutrition powder is prepared from the following auxiliary materials in parts by weight: 20g of rock candy powder, 30g of walnut powder and 30g of milk powder. The all-grain nutrition powder has higher nutritive value, and is balanced in nutrition, fine and smooth in mouth feel, unique in flavor, easy to carry and convenient to eat, thus being very suitable for family, journey, business people and the people busy in work but needing to be supplemented with balanced nutrition.

The invention discloses a health care wine and a preparation method thereof. The health care wine is prepared by mixing a yang base liquor, a yin base liquor and raw material drugs. The yang base liquor is boiled kaoliang spirit, the yin base liquor is unheated kaoliang spirit, and the yin base liquor and the yang base liquor are in a mass ratio of 1:0.5-1:10. The total mass of the yin base liquor and the yang base liquor is 5-15 times of the raw material drugs. The raw material drugs comprise: Rhizoma Drynariae, Centella asiatica, cassia seeds, Ophiopogon japonicus, motherwort, bunge cherry seeds, acanthopanax senticosus, lotus seeds, Radix Polygonum multiflorum, medlar, Rhodiola rosea, balsam pear slices, Poria cocos, Chinese yam, white atractylodes rhizome, dandelion, fructus ligustri lucidi, polygonatum, hawthorn, folium mori, plantain, raisins, kudzu roots, liquorice, chrysanthemum and black sesame. According to the method provided in the invention, the health care wine integrating wine aroma and drug aroma and having a good health care effect can be prepared.

The invention relates to a processing method of rhizoma polygonati noodles. The processing method comprises the following steps of: extracting effective components of rhizoma polygonati by using a water boiling method; adding the extracted effective components in indica rice and grinding the mixture into powder; then steaming powder and then sequentially pre-drying, ageing, slitting and drying the powder; and finally, packaging according to the requirement to obtain finished products. The rhizoma polygonati noodles processed by the method has fine and smooth mouth feeling and abundant nutrition, has the functions of regulating blood sugar, reducing blood pressure and regulating blood fat and is especially suitable for diabetic to use for a long term.

The invention discloses a processing method of cactus noodle which is prepared from the following raw materials: by weight, 80-100 parts of refined flour, 10-15 parts of walnut powder, 10-15 parts of mung bean flour, 30-40 parts of cactus, 2-3 parts of folium apocyni veneti, 1-2 parts of peach seed, 1-3 parts of Ligusticum wallichii, 2-3 parts of glossy ganoderma, 1-3 parts of Arundina chinensis, 2-3 parts of corn silk, 1-2 parts of wolfberry, 2-3 parts of flower of hyacinth dolichos, 2-3 parts of lotus leaf, 5-7 parts of a nutrition additive and a proper amount of white sugar. The invention provides the processing method of the cactus noodle. After cleaned, cactus is pickled by the use of white sugar and made into a pulp which is used as a raw material to be processed to prepare the noodle. The noodle produced by the method has a delicate taste, is dark green in color, is smooth and tasty, contains rich nutrients, and is suitable for people of all ages.

The present invention discloses soft yogurt ice cream and belongs to the technical field of dairy product processing. The soft yogurt ice cream is prepared from the following raw materials in percentages by weight: 70-80% of raw milk, 15-20% of white granulated sugar, 1-3% of skim milk powder, 1-7% of single cream, 1-5% of anhydrous milk fat, 0.3-0.6% of a stabilizer, 0.2-0.4% of an emulsifier, and 1.5-2.5% of fermentation lactic acid bacteria. The fermentation lactic acid bacteria are lactic acid bacteria resistant to high sugar concentration of 20% or more and screened from buffalo milk, dairy cakes and dairy fans in Dali areas. The soft yogurt ice cream is prepared by the following steps: (1) fermentation liquid preparing; (2) low-speed demulsificating; (3) sealed packaging; (4) aging; and (5) cake preparing. The soft yogurt ice cream has the beneficial effects of being not likely to produce ice dregs and aggregated particles, being strong in yogurt ice cream melting resistance, etc.

The invention discloses spicy seafood soybean sauce which is prepared from the following raw materials in parts by weight: 300-500 parts of soybeans, 15-20 parts of flour, 5-8 parts of white shrimps, 5-8 parts of dried scallops, 7-10 parts of fresh milk, 5-6 parts of yellow peaches, 5-8 parts of dasheens, 5-6 parts of pawpaw wine, 10-18 parts of mustard oil, 12-16 parts of fresh chili, 6-9 parts of garlics, 9-10 parts of pepper powder, 7-8 parts of a chicken extract, 20-30 parts of edible salt, 1-2 parts of dried walnut flowers, 1-2 parts of hispid arthraxon, 2-3 parts of orange peels, 1-2 parts of astragalus membranaceus, 2-3 parts of vitex leaves and 6-8 parts of nutrition additive powder. The spicy seafood soybean sauce disclosed by the invention is fresh, fragrant, sweet, smooth, mellow and pure in taste, and balanced and rich in nutrition due to adding of seafood and fruit and vegetable components, can be used for promoting development, protecting eyesight and delaying senescence by co-acting with Chinese herbal medicines having the effects of regulating the flow of qi, regulating the stomach, nourishing spleen and kidney, clearing fire, improving eyesight and the like, provides a delicious taste and also has the health value.

The invention discloses a preparation method of high-selenium wheat germ nutrition powder. The method comprises the following steps: spraying different amounts of organic selenium at different growth periods of wheat, converting external source selenium through leaf surface absorption and storing the converted external source selenium into grains in the forms of selenoprotein, selenium-polysaccharide and seleno-amino acids, finally producing wheat with high selenium content and stable selenium content through continuous bioconcentration, and then processing and preparing the wheat to obtain the high-selenium wheat nutrition powder, wherein the selenium content is stabilized to be more than 5 mg/kg, and the content of selenium in the wheat is guaranteed from the source. The high-selenium wheat germ nutrition powder is prepared through roasting enzyme deactivation, superfine grinding, sieving, compound nutrient adding, vacuum packaging and steam sterilization. The original nutritional ingredients of the prepared wheat are remained, 50-250 micrograms of selenium can be obtained from 10-50 g of high-selenium wheat flour eaten by each person per day, and the requirement of human body on selenium per day can be ensured; moreover, the selenium supplement manner is simple and convenient as all that is needed is to brew the high-selenium wheat germ nutrition powder with warm water.

The invention discloses a method and application for solid state fermentation of ginkgo leaves by using eurotium cristatum. The method comprises the following steps that 1, the ginkgo leaves are smashed, and ginkgo leaf powder is obtained and placed in a container; 2, minor ingredients are added sequentially, then a buffer solution is added into the minor ingredients, evenly mixed and sterilized, and a ginkgo leaf solid state fermentation culture medium is obtained; 3, an eurotium cristatum spore suspension is inoculated into the solid state fermentation culture medium for fermentation, and the fermented ginkgo leaves are obtained. According to the method, the ginkgo leaves are subjected to fermentation by using the eurotium cristatum, all the nutrient and function components of the ginkgo leaves are increased, and the content of harmful components is reduced; meanwhile the fermented ginkgo leaves have rich eurotium cristatum spores and various digestive enzymes; in addition, through degradation of pectin, cellulose and lignin, the taste of the fermented ginkgo leaves is delicate, the fermented ginkgo leaves are used as feed or added into the feed, and the palatability of the feed is improved; the method is beneficial for absorption of the feed by animals, and the feeding effect is improved. Therefore, the eurotium cristatum solid state fermentation ginkgo leaves are expected to be novel biological fermentation feed and feed additives.

The invention discloses an aromatic plant ice cream and a preparation method thereof. The aromatic plant ice cream comprises 10-15 parts of aromatic plants, 0.03-0.09 part of stabilizer, 10-15 parts of egg yolk, 15-20 parts of butter, 8-16 parts of xylitol, 0.4 to 0.8 part of ethyl maltose, 0.05-0.1 part of lecithin, 45-55 parts of white sugar and 200-230 parts of water. An aromatic plant is added into an ice cream, so that the prepared ice cream has the fragrance of the aromatic plant and when a consumer enjoys the ice cream, the consumer can enjoy the fragrance and the refreshing effect of a flower.

The invention discloses a preparation method of a steamed bun with pork and glass noodles. The method comprises the following steps: (1), kneading dough; (2), pressing dough; (3), shaping; (4), making filling; (5), molding and panning; (6), fermenting; (7), steaming and cooling; and (8), subpackaging finished products. The steamed bun prepared by the method has a smooth, blight and elastic surface, has unique smell of steamed bun products, delicate taste, appropriate filling taste, good fermentation effect, no leakage of filling soup, clear and uniform patterns, and is added with such Chinese herbal medicinal ingredients as rehmannia flower and radix angelicae, so that health care value of products is reinforced.

The invention discloses corn meal which is obtained by mixing corn curing flour, corn puffing flour, cooked cassia seed flour, cooked peanut flour and cooked sunflower seed flour in mass ratio of (80-120): (80-120): (15-25): (4-6): (1-3). The corn meal is convenient for eating and has the healthcare function of lowering blood sugar and blood fat.

The invention relates to a wine aroma beef sauce and a preparation method thereof. The wine aroma beef sauce is characterized in that the wine aroma beef sauce is prepared from the following raw materials by weight: 60-65 parts of beef, 2-3 parts of davallia mariesii moore ex bak, 1-2 parts of lotus leaf, 2-2.5 parts of osmanthus fragrans, 1-1.3 parts of rosa laevigata michx, 0.8-1 part of astragalus complanatus, 1.2-1.3 parts of ailanthus altissima swingle flower, 1.5-1.6 parts of root of hempleaf negundo chastetree, 8-9 parts of brown sugar, 4-5 parts of soybean, 7-8 parts of porphyra, 20-21 parts of carrot, 18-20 parts of hami melon, 20-23 parts of beer, 10-11 parts of amorphophallus konjac powder, 1-2 parts of allium ascalonicum, 2-3 parts of fresh ginger, 6-7 parts of olive oil, 350-360 parts of sweet flour paste, 0.4-0.5 part of lactic acid bacteria, and 4-5 parts of a nutritional additive. According to the present invention, the beef sauce has characteristics of delicate taste, rich wine aroma, simple and easy-performing preparation process, rational and scientific formula, and complete nutrition, and a variety of Chinese herbs are added during the processing process, wherein davallia mariesii moore ex bak, rosa laevigata michx and astragalus complanatus can provide a kidney invigorating effect, lotus leaf and ailanthus altissima swingle flower can provide effects of wind-evil dispelling and dampness removing, and the bone and muscle reinforcing effect can be achieved after often taking the wine aroma beef sauce.

The invention discloses a production process of paste-fragrant fresh soybean sauce. The production process of the paste-fragrant fresh soybean sauce comprises the following steps: (1) steaming defatted soybean, cooling, roasting wheat, smashing, mixing the smashed wheat with the cooled defatted soybean, inoculating aspergillus oryzae for preparing finished koji; (2) adding saline water into the finished koji, fermenting for 1-12 months and generating soybean paste after maturation, wherein one part of the soybean paste is used for extracting the conventional soybean sauce; (3) finely grinding the soybean paste in a physical grinding manner, and then adding the ground soybean paste into the conventional soybean sauce, wherein the ground soybean paste has strong paste fragrance and contains abundant taste substances; and (4) combining with 1-12-month conventional soybean sauce, adding other auxiliary materials, blending, and boiling, thus obtaining the soybean sauce product with strong paste fragrance, abundant tastes and thick body. The production process of the paste-fragrant fresh soybean sauce has the advantages that the 1-12-month conventional soybean sauce is mixed with 1-12-month soybean paste, so that the soybean sauce has strong paste fragrance, abundant tastes and thick body, the soybean sauce product is full in fragrance and fine, smooth, soft and pure in taste, and food can be wrapped more easily due to the thick body.

The invention relates to the technical field of cereal processing, and particularly discloses a pre-enzymolysis-extrusion puffing processing technique for increasing the water solubility indexes of whole cereal food powder. The processing technique comprises the following steps of S1, performing solid-state pre-enzymolysis: crushing whole cereals, uniformly mixing the crushed whole cereals with high temperature resistant alpha-amylase and water to obtain solid-state materials, and heating the solid-state materials for pre-enzymolysis; S2, performing enzymolysis-assisted extrusion puffing: performing extrusion puffing on the materials after enzymolysis obtained in the step S1 so as to obtain puffed materials; and S3, performing drying and crushing on extruded materials: drying the puffed materials obtained in the step S2, and crushing the dried puffed materials so as to obtain the whole cereal food powder. According to the processing technique disclosed by the invention, pretreatment, alpha-amylase solid state pre-enzymolysis, enzymolysis-assisted extrusion puffing, and drying and crushing treatment are performed on the whole cereals so that the whole cereal food powder is prepared. The prepared whole cereal food powder is uniform in powder bodies, the water solubility indexes of the whole cereal food powder is increased by 1-3 times, the brewing dispersibility of the whole cereal food powder is increased by 50% or above, and the whole cereal food powder is fine and smooth in mouth feel, excellent in flavor, rich in nutrient components of soluble phenols, soluble protein and the like, and is a whole cereal food ingredient with rich nutrient components.

The invention relates to wheat bran, germ and minor cereal cooked food powder and a preparation method thereof, and the wheat bran, germ and minor cereal cooked food powder comprises the following raw material components in parts by weight: 25-40 parts of wheat bran, 25-40 parts of corn, 8-15 parts of soybean, 0-15 parts of kudzu root, 5-10 parts of peanut kernel, 0-10 parts of germ, 0-15 parts of white sugar and 0-10 parts of stevia rebaudiana. The preparation method comprises the steps of stage crushing of the raw materials, mixing with ingredients, heating, curing, cooling, testing and packaging. The high-speed collision crushing technology is adopted in the preparation method for crushing the wheat bran, the kudzu root and minor cereals, and the high-temperature heating is adopted forcarrying out modification, curing, and sterilization on the materials, thereby preparing the wheat bran, germ and minor cereal cooked food powder which can be eaten immediately after brewing and has delicate taste and aroma, wherein the content of dietary fiber can be controlled within 8-55%, and the protein content can be controlled within 10-35%; furthermore, the preparation method is simple and easy to operate.

The invention relates to icecream, in particular to burdock icecream and a preparation method thereof, and belongs to the technical field of food processing. Burdock is used as a raw material, and the burdock icecream is prepared by the following steps of: adding milk, whole milk powder, egg, gelatin, white granulated sugar and the like into the burdock; and performing material selection, peeling and cleaning, crushing and slicing, cooking, blending, preparing a mixed material, sterilizing, cooling, ageing, stir-freezing, filling and molding, and hardening to the finished product. The prepared burdock icecream has the advantages of delicate mouthfeel, delicious and crisp burdock particles, and rich nutrient components such as protein, dietary fiber, calcium, iron and zinc, and can prevent diabetes mellitus and hypertension and prevent human bodies from ageing early after frequent eating, and also can treat cough, sore throat and other symptoms.

The invention discloses a processing method of mushroom soy. The mushroom, namely eatable mushroom, is a historic health-care vegetable in our country, contains a plurality of vitamin, protein and trace elements such as iron, phosphor, zinc and the like which are necessary for human body, contains rich mucopolysaccharide substance and mucous protein, and has effects of improving blood circulation and preventing fatty liver. The processing method comprises the following steps of: washing fresh mushrooms, cutting into pieces of 0.3-0.5cm, mixing the fresh mushrooms with soybeans after pretreatment, steaming, cooling to room temperature, adding wheat flour and inoculating for solid-state fermentation. According to the production method of the mushroom soy, the weight ratio of the fresh mushrooms to the soybeans to the flour is 0.5-2:1:0.2-0.5. The mushroom soy processed by the above fermentation method is rich in vitamin and protein and has a health-care effect.

A vegetable protein beverage with hanging melon seeds and a production method thereof, which are made of high-quality hanging melon seeds kernel powder and processed through reasonable proportioning. Fat, cellulose, trace elements, alkaloids, flavonoids, malnutrition and organic substances are a functional health-care nutritional drink, and long-term consumption is beneficial to health. The invention provides a brand-new idea for the deep processing, development and utilization of hanging melon seeds, and its technological method fills up the gap in the country, and has remarkable economic and social benefits.

The invention discloses a bone soup steamed bread and a preparation method thereof. The bone soup steamed bread is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of flour, 1-1.5 parts of yeast, 1-2 parts of table salt, 2-3 parts of white sugar, 6-7 parts of fishbone, 8-10 parts of chicken bone, 4-5 parts of chicken skin, 8-10 parts of goat tails, 2-3 parts of clove, 1-2 parts of star aniseed powder, 1-2 parts of ground pepper, 3-4 parts of broadleaf holly leaves, 2-3 parts of moringa oleifera seeds, 1.5-2 parts of filbert, 3-4 parts of leaves of rehmannia glutinosa libosch, 2-4 parts of roselle, 4-5 parts of semen cuscutae, 2.5-3.5 parts of flatstem milkvetch seeds, 1-2 parts of phacellanthus tubiflorus, 3-4 parts of cudrania tricuspidata, 1-2 parts of pine needles, 6-8 parts of orange juice, 20-25 parts of white spirit, 2-3 parts of maize oil and 0.08-0.12 part of lactic acid bacteria. The bone soup steamed bread is fine and smooth in taste, soft and delicious as well as fragrant and attractive, and the steamed bread made of bone soup can replenish relatively high nutritional ingredients for human bodies and has the effects on nourishing the kidney and strengthening the essence, nourishing the liver to improve visual acuity, reducing blood pressure and astringing the lung as well as activating blood and soothing the nerves so as to be an ideal healthcare food.

The invention relates to a blood nourishing and eyesight improving beef sauce and a preparation method thereof. The blood nourishing and eyesight improving beef sauce is characterized in that the blood nourishing and eyesight improving beef sauce is prepared from the following raw materials by weight: 50-55 parts of beef, 0.8-1 part of pueraria lobata, 0.9-1.2 parts of lophatherum gracile, 0.7-0.9 part of tuber fleeceflower stem, 1.1-1.3 parts of dendrobium flower, 0.9-1.3 parts of ligustrum lucidum ait leaf, 1-1.2 parts of companula medium, 1.1-1.3 parts of root-bark of omei linden, 3-4 parts of duck liver, 4-5 parts of mayonnaisa, 5-6 parts of soy sauce, 400-450 parts of persimmon, 30-35 parts of preserved plum, 30-35 parts of purple sweet potato, 4-5 parts of flatspine pricklyash, 16-18 parts of chicken soup, 5-6 parts of palm oil, and 7-8 parts of a nutrition additive. according to the invention, the blood nourishing and eyesight improving beef sauce has characteristics of delicate, fragrant, sweet and delicious taste, and rich nutrition, wherein the added duck liver is rich in iron and vitamin a so as to provide effects of eyesight improving and blood nourishing, and the chicken soup has effects of nutrition, nourishing and immune function enhancing; and a variety of Chinese herbs are added, wherein the tuber fleeceflower stem, the dendrobium flower and the root-bark of omei linden have effects of blood nourishing and blood circulation activating, and the ligustrum lucidum ait leaf has an effects of eyesight improving, such that the blood nourishing and eyesight improving beef sauce is suitable for anemia people and crowds often working in front of computers.

The invention relates to a method for preparing foam stabilized soybean fibers. The method comprises the following steps of: performing chemical modification and enzyme treatment on soybean dregs, grinding and thinning, and dehydrating to obtain functional soybean fibers which have stable foam structures and a fine mouthfeel. The prepared foam stabilized soybean fibers have high foam stability, emulsification stability, water absorption expansibility and thixotropy, and can be widely used for processing cake and the like.