31results about How to "Easy to get angry" patented technology

The invention provides goat milk powder for an infant. The goat milk powder is prepared from the following raw materials in parts by weight: 18 to 30 parts of skim goat milk powder, 5 to 10 parts of corn syrup solid, 5 to 12 parts of whole goat milk powder, 4 to 8 parts of special grease, 1.0 to 1.6 parts of fructo-oligosaccharide, 1.0 to 1.6 parts of galactooligosaccharide, 10 to 25 parts of vegetable oil, 25 to 40 parts of milk sugar, 14 to 24 parts of concentrated goat whey protein powder, 0.5 to 1.2 parts of alpha-whey protein, 0.2 to 0.4 part of DHA, 0.2 to 0.5 part of arachidonic acid, 0.12 to 0.16 part of vitamin premix, 0.4 to 0.9 part of mineral substance premix, 0.0004 to 0.01 part of L-carnitine, 0.01 to 0.03 part of taurine and 0.02 to 0.04 part of nucleotide, wherein the special grease is triglyceride with the ratio of 50 to 70 percent, on the Sn-2 position, of palmitic acid. According to the goat milk powder provided by the invention, effort is further made for enabling the formula goat milk powder to be more like breast milk, so that the absorption of the infant to nutrients in the milk powder is more comprehensive, and the probability of dyspepsia and easiness in getting inflamed and diarrhea of the infant is further reduced.

The invention discloses a chilli sauce condiment, chilli sauce and a manufacturing method thereof. The chilli sauce condiment is prepared by the following steps: mixing 2-4 parts of honeysuckle, 2-4 parts of chrysanthemum, 4-6 parts of houttuynia cordata, 1-3 parts of liquorice, 2-5 parts of the root of kudzu vine and 2-5 parts of lophatherum gracile, adding water for soaking, adding water with the weight 10-15 times of the total weight of the Chinese herbal medicine, boiling for 10-20 minutes by using strong fire, boiling for 20-60 minutes by using slow fire, filtering while hot, adding salt, monosodium glutamate and white sugar into the filtered decoction, and stirring uniformly and preparing the chilli sauce condiment. The chilli sauce at least comprises the following raw materials: 200-400 parts of vegetable oil, 100-200 parts of hot pepper, 100-200 parts of chicken, 50-100 parts of fermented soya beans, 4-6 parts of ginger, 14-20 parts of garlic, 10-15 parts of onion, 6-8 parts of chive and 16-20 parts of chilli sauce condiment. The preparation process comprises the following steps: preparing raw materials, preparing the chilli sauce condiment, performing deep frying on the chicken, spraying hot oil on the smashed chilli to prepare hot chili oil, spraying fermented soya beans oil, preparing spice, frying the chilli sauce, preparing the chilli sauce condiment and filling.

The invention relates to a fruit-vegetable processing technique, in particular to a method for making dehydrated medlar or dried medlar into crispy medlar serving as an expanded food. The method for making crispy medlar comprises the steps of cleaning raw materials, removing flowers and stems, protecting color, spinning for drying, braking for drying, expanding, packaging and obtaining products, wherein the medlar is sprayed with honey chrysanthemum water so as to be humidified before expansion in a process. Process conditions are as follows: the honey content of the honey chrysanthemum water in percentage by weight is 10 to 30 percent; the content of chrysanthemum water in the honey chrysanthemum water in percentage by weight is 90 to 70 percent; spraying time is 20 to 30 minutes; and spraying temperature is 15 to 35 DEG C. The method has the advantages of simple process and operation, expansion production technique easy to master, small amount of water used for processing, little pollution, little waste produced and accordance with requirements of environmental protection. The method for manufacturing crispy medlar is applicable to the expanding processing of all fruits and vegetables.

The invention relates to the technical field of wine making, in particular to fruity litchi wine. The fruity litchi wine comprises, by weight parts, 30-50 parts of litchi, 20-40 parts of passion fruit, 5-15 parts of jasmine flower, 5-15 parts of dendrobium candidum and 70-100 parts of sticky rice. The fruity litchi wine has pleasant fruit fragrance and has effects of lowering lipid and blood pressure, refreshing and dispelling alcohol effects, tonifying yin and the kidney, replenishing and nourishing blood, preventing cancer, and the like.

The present invention provides chili water dipping seasoning products. The seasoning products comprise the following raw materials in parts by weight: 70-100 parts of chilies, 30-60 parts of edible salt, 10-30 parts of monosodium glutamate, 5-10 parts of coriandrum sativum, 4-10 parts of shallots, 2-6 parts of Chinese prickly ash, 1-5 parts of garlics and 1-5 parts of sesame seeds. The chili water dipping seasoning products are unique in flavor, not greasy in mouthfeel, and do not easy to cause internal heat in a consumption.

Disclosed is a rice husk boiling hot blast stove. The rice husk boiling hot blast stove comprises a boiling hot blast stove body, a combustion chamber, an air outlet, a hood, an air blowing box, an air blower, an overhauling observation door, a disc feeder, a rice husk stock bin, a discharging pipe, an ash discharging hopper, an ash discharging valve, a hot air exchange chamber, a duplex ash discharging valve, an air exhaust opening, a water bath dust removal tower, an air exhaust pipe, a pool, a dust mud discharge opening and a wet ash pool. The boiling ho blast stove is characterized in that the combustion chamber is arranged in the boiling hot blast stove body, the air outlet is provided with the hot air exchange chamber, the hood is arranged on the lower portion, the air blowing box is connected with an air blowing pipe and the air blower, the disc feeder is arranged on an outlet of the rice husk stock bin, and is connected with the discharging pipe, the ash discharging hopper is arranged below the stove body, and is connected with the ash discharging valve, a hot air exchanger is mounted in the hot air exchange chamber, the ash discharging hopper and the duplex ash discharging valve are arranged below the hot air exchange chamber, the air exhaust opening in the rear portion is connected with an air inlet pipe of the water bath dust removal tower, and the air exhaust pipe is connected with an induced draft fan; wet ash is loaded in a forklift to be transported outwards, the boiling stove is simple in design and easy to operate, wastes are utilized as fuel, cost is saved, and the rice husk boiling hot blast stove is a very ideal energy-saving hot blast stove.

The invention relates to a method for producing oil-dried broad beans by low-temperature airing. The method comprises the following steps: checking; selecting; immersing; peeling; sorting; airing at a low temperature; frying with oil; leaching the oil, and cooling; selecting cooked broad beans; detecting metal; cutting the broad beans into halves; detecting metal; weighing, packaging; sealing the broad beans into a box; and storing finished products. The oil-dried broad beans produced by the low-temperature airing have rich nutrition and are convenient to digest and absorb by a human body; the loss of nutrition substances is small, the crispiness is good, the hardness is low and the mouth feel is good; and the requirements of a large amount of consumers are met and the market prospect is wide.

The invention discloses instant enoki mushrooms and a processing method thereof. The instant enoki mushrooms comprise the following processing raw materials: enoki mushrooms, combined sesame oil and table salt, wherein the combined sesame oil is prepared by the following steps: heating vegetable oil to 220 DEG C, adding fresh scallion and fresh ginger at the moment of cooling down to 200 DEG C, then adding green pepper at the moment of cooling down to 190 DEG C, then adding five spices at the moment of cooling down to 170 DEG C, then adding hot pepper at the moment of cooling down to 130 DEG C, naturally cooling and soaking in a room for 48 hours, then filtering to obtain a filtrate, namely the combined sesame oil. The instant enoki mushrooms are processed by the following steps: cutting the roots of the fresh enoki mushrooms, removing impurities, washing, and cooking 100 parts of the enoki mushrooms by weight in water with the temperature of 92-95 DEG C for 10 minutes, fishing out, cooling, then adding 10-12 parts of the table salt by weight, pickling for 20-30 days, secondarily cooking in water with the temperature of 92-95 DEG C for 30 minutes, dewatering till the water contentof the enoki mushrooms is 76-80wt%, adding 2.7-2.9 parts of the table salt by weight and 11-15 parts of the combined sesame oil by weight, seasoning by the table salt, packaging, sealing, sterilizingin water with the temperature of 92-95 DEG C for 40 minutes, and cooling to obtain the instant enoki mushrooms.

The invention aims to solve the problem of sprint training and discloses a sports sprint training device which comprises a bottom plate, a supporting plate is fixedly mounted on the right side of the upper surface of the bottom plate, a cross rod is fixedly connected to the top surface of the supporting plate, an inclined frame is fixedly connected to the left end of the cross rod, connecting rings are symmetrically connected to the two ends of the inclined frame, rotating shafts are sleeved with the connecting rings, rotating cylinders fixedly sleeve the surfaces of the rotating shafts, a conveying belt is connected between the rotating cylinders, an illuminating lamp is fixedly installed at the top end of the lower surface of the supporting plate, a heating plate is fixedly installed at the upper end of the left side face of the supporting plate, a fan is fixedly installed at the upper end of the right side face of the supporting plate, and a connecting pipe is fixedly mounted at the air outflow end of the fan. By means of jolting, repeated pulling, noise, heat and the like, an athlete is irritable, so that the explosive power of the athlete can be increased, and sprint training of the athlete is facilitated.

The invention provides a tea oil chafing dish seasoning and a preparation method thereof. The tea oil chafing dish seasoning comprises the following raw materials in parts by weight: 80-100 parts of tea leaf oil, 70-90 parts of tea-seed oil, 40-50 parts of capsicum frutescens, 130-150 parts of soybean oil, 30-35 parts of chicken oil, 30 parts of pickled capsicum frutescens, 210 parts of a thick broad-bean sauce, 50 parts of globba racemosa smith, 20 parts of garlic, 30 parts of onions, 15 parts of fermented soya beans, 35 parts of table salt, 30 parts of bolete, 35 parts of sarcodon aspratus, 3 parts of star anises, 2 parts of fructus tsaoko, 3 parts of licorice roots, 5 parts of fennel seeds, 3 parts of coriander seeds, 10 parts of green Chinese prickly ash, 8 parts of red Chinese prickly ash, 1 part of cloves, 1 part of Chinese cinnamon, 2 parts of Chinese mosla herbs, 4 parts of fructus piperis alba, 10 parts of sesame oil, 12 parts of polished glutinous rice fragrant oil, 35 parts of chicken meat powder, 20 parts of chicken meat paste, 2 parts of bay leaves and 1 part of vitamin E. The tea leaf oil and the tea-seed oil are added, so that the aroma of the chafing dish can be increased, and besides, the health-care effect of the chafing dish can also be effectively increased.

The invention provides a preparation method of cymbopogon citratus flavor composite seasoning hot pepper oil. The preparation method comprises following steps: 1, oil is delivered into a pot, and is heated to 130 to 150 DEGC with slow-speed stirring, and green Chinese onion, ginger, and garlic are added, and are removed when the green Chinese onion, ginger, and garlic are fried to be gold yellow; 2, hot pepper obtained via treatment is added for boiling at 108 to 115 DEG C until water in the hot pepper is removed; 3, middle-speed stirring is carried out, and a prepared spice mixture is added into the oil of 110 to 130 DEG C for boiling; 4, dried cymbopogon citratus and folium perillae are added for continuous boiling until the oil becomes transparent, and the mixture in the pot is filtered to remove filter residue so as to obtain a seasoning oil crude product; and 5, the seasoning oil crude product is subjected to separation using a segregating unit so as to obtain the cymbopogon citratus flavor composite seasoning hot pepper oil rich in cymbopogon citratus flavor. The preparation method is simple; preparation is convenient; the obtained cymbopogon citratus flavor composite seasoning hot pepper oil is golden red and glossy, is spicy and mellow in taste; cymbopogon citratus flavor is obvious; scorching feeling is not caused; mouthfeel is comfortable; and the fragrance is harmonious and natural.

Heat clearing and detoxifying seaweed rice comprises the following parts by weight of raw materials: 280-300 parts of polished round-grained rice, 100-120 parts of broad bean, 70-80 parts of mung bean, 60-70 parts of duck, 30-40 parts of crowndaisy chrysanthemum, 30-40 parts of towel gourd, enough papaya, 60-70 parts of water chestnut starch, 60-70 parts of banana flour and 30-40 parts of seaweed powder; the heat clearing and detoxifying seaweed rice can play a very good heat clearing and detoxifying role, comprises the mung bean, the water chestnut and the like, is good in taste, can clear heat and reduce fire, and by mixing of extracts of isatis root, gypsum, dandelion, narrow leaf thistle sprout, uniflower swisscentaury root sprout and the like, the effect is enhanced, and the heat clearing and detoxifying seaweed rice has very good heat clearing and detoxifying and fire reducing effect; office workers are in the sub healthy state,easy to get inflamed and many in body toxins, and the heat clearing and detoxifying seaweed rice has very good improvement effect by regular consumption.

Provided are a compound black tea suitable for being drunk by male and a preparation method thereof. The compound black tea comprises, by weight parts, 3.5-4.0 parts of zhenghe congou black tea, 2.5-3.5 parts of lapsang souchong congou black tea and 0.8-1.5 parts of florists chrysould likehemum. In the compound black tea, the zhenghe congou black tea and the lapsang souchong congou black tea are warm in property, florists chrysould likehemum is cold in property, the three raw materials are mixed to achieve a neutralizing effect, so that the taste can be improved, and a health care effect can be enhanced.

The invention discloses a peanut-flavor fried dough twist. The fried dough twist is comprised of the following raw materials: ultra-high-gluten flour, plain flour, dandelions, minced peanuts, shortening, eggs, vegetable oil, white sugar, maltose, sesame, yeast, baking soda and water. A preparation method comprises the following steps of: a, mixing the dandelions and the water, then conducting boiling, and then filtering out dandelion stems and leaves to obtain dandelion water; b, dividing the dandelion water into three parts for later use; uniformly mixing the stirring the ultra-high-gluten flour, the plain flour, the sesame, the shortening, the eggs and one part of dandelion water with stirring; uniformly mixing another part of dandelion water with the white sugar and the maltose with stirring, dissolving the yeast and the baking soda in the last part of dandelion water, and conducting uniform stirring; manufacturing steamed peanuts into minced peanuts, then mixing cooled minced peanuts with mixtures obtained in the above two steps, conducting uniform stirring, conducting standing curing, conducting stirring and shaping, conducting standing curing again, and conducting frying so as to obtain the fried dough twist. According to the peanut-flavor fried dough twist and the preparation method thereof, the peanuts are combined with fried dough twist, so that the nutritional value of fried dough twist can be raised, and excessive internal heat can be avoided.

A preparation method of strawberry-flavored spiced corned eggs suitable for pregnant women to eat includes the steps of 1), boiling raw eggs thoroughly, rinsing the boiled eggs with cold water and crumbing eggshells; 2), putting strawberries into a pot, adding water into the pot, boiling on a high fire, changing the high fire to a low fire, crushing the strawberries, stopping the fire, filtering strawberry residues by gauge and taking strawberry juice; 3), putting the boiled eggs into the strawberry juice obtained in the step 2) prior to cooling and refrigeration in a refrigerator; 4), pouring the refrigerated eggs and the strawberry juice into the pot, adding a small amount of white sugar, boiling and standing for cooling; 5), continuing boiling and then standing for cooling; 6), repeating the process of boiling and standing for cooling for three times and taking out the eggs to eat. The preparation method of the strawberry-flavored spiced corned eggs suitable for the pregnant women to eat has the advantages that the strawberry juice containing a great number of vitamins serves as marinade, and the spiced corned eggs are sour and sweet in taste while protein is kept, so that the taste requirements of the pregnant women can be met.

The invention discloses a kind of edible paper with a health care function. The edible paper is made from materials which can be eaten by people. The horizontal tensile index of the paper is 0.5-5.0 N.m/g, and the vertical wet tensile strength of the paper is 5.0-50 N/15 mm. The invention further discloses a making method and application of the edible paper. According to the made edible paper withthe health care function, the content of selected fibers reaches the standard, the function of the selected fibers is qualified, through combination of main materials and auxiliary materials in a proper proportion, the made paper can reach all-round parameters, such as paper toughness and tensile resistance indexes or strength, specified by ISO and Chinese standard, the defect of large brittleness of existing edible paper is overcome, and the paper can be used as common packaging paper. The used raw materials are food materials, the paper making process is ecological and environmentally friendly, and therefore the made paper is edible. The main materials comprise traditional Chinese medicine components, have a certain health care function and can supplement and regulate the nutrients of packaged food to a certain degree.

The invention provides a traditional Chinese medicine composition for treating liver-stomach heat syndrome. The traditional Chinese medicine composition contains the following components in parts by weight: 10-40 parts of dandelions, 5-20 parts of honeysuckle flowers, 10-30 parts of spica prunellae, 5-20 parts of chrysanthemum, 5-20 parts of radix polygonati officinalis, 5-20 parts of fructus canarii, 5-20 parts of mulberries, 5-20 parts of rhizoma phragmitis, 2-14 parts of peppermint, 20-50 parts of semen coicis, 5-20 parts of raw haws and 5-20 parts of semen raphani. According to the technical scheme, the traditional Chinese medicine composition is mainly used for treating easiness in getting angry, mouth and tongue sores (canker sores), face acnes, oral cavity unpleasant odor, eructation, acid regurgitation, gastral cavity distention and fullness, indigestion after the meal, viscous excrement or constipation, easiness in getting irritable and angry or dull-red and yellow tongue after overdrinking of wine, is applicable to the liver-stomach heat physique of young adult men. The prescription is precise in treatment effect, a formula is safely refined, and the traditional Chinese medicine composition is very suitable for being developed into Chinese patent medicine.

Provided are a ready-to-eat bamboo shoot and a preparation method thereof. Raw materials for preparation comprise a raw bamboo shoot, combined sesame oil and edible salt. The combined sesame oil is prepared according to the following steps of heating vegetable oil to 220 DEG C, adding fresh chives and fresh ginger when the temperature drops to 200 DEG C, adding green Sichuan pepper when the temperature drops to 190 DEG C, adding five spices when the temperature drops to 170 DEG C, adding chilies when the temperature drops to 130 DEG C, naturally cooling and soaking the materials above indoorsfor 48 hours, then conducting filtering, and obtaining a filtrate, namely the combined sesame oil. The ready-to-eat bamboo shoot is prepared according to the following steps of boiling the raw bambooshoot in water at 92-95 DEG C for 30 min, then fishing out the bamboo shoot for chopping, conducting secondary boiling of the bamboo shoot in the water at 92-95 DEG C for 30 min, adding 3.0-3.5 by weight parts of edible salt and 11-15 by weight parts of combined sesame oil into the 100 by weight parts of bamboo shoot for salted flavoring after squeezing for dewatering, loading the bamboo shoot into a packaging bag, sealing the opening of the packaging bag, conducting sterilization in the water at 92-95 DEG C for 40 min, and finally conducting cooling to obtain the finished product.

The invention provides a hotpot condiment with capsicum frutescens and a preparation method thereof. The hotpot condiment with the capsicum frutescens comprises the following raw materials in parts by weight: 120-150 parts of capsicum frutescens, 200-230 parts of beef tallow, 20-30 parts of chicken fat, 80-100 parts of pickled capsicum frutescens, 200-220 parts of thick broad-bean sauce, 30-50 parts of globba racemosa smith, 20-40 parts of garlic, 40-50 parts of onion,25-35 parts of fermented blank beans, 40-50 parts of salt, 35-45 parts of boletes, 35-50 parts of sarcodon aspratus, 3-5 parts of anise, 2-4 parts of amomum tsao-ko, 3-4 parts of liquorice, 6-8 parts of cumin seeds, 3-5 parts of coriandrum seeds, 12-15 parts of green prickleyash, 8 parts of red Chinese prickly ashes, 1 part of clove, 1 part of cinnamon, 10 parts of peanut, 3 parts of white pepper, 5 parts of sesame, 30 parts of cattle marrow paste, 15 parts of chicken paste, 2 parts of bay leaves and 1 part of vitamin E. The hotpot condiment with the capsicum frutescens is refined through fine raw material pretreatment and a more reasonable fabrication process.

The invention relates to a preparation method of grapefruit-flavored marinated eggs suitable for pregnant women to eat. The preparation method comprises the following steps of (1) boiling raw eggs, enabling the boiled eggs to be rinsed with cold water, and crumbing egg shells; (2) taking grapefruit flesh, putting the taken grapefruit flesh into a pot, adding water, performing boiling over with an intense fire, changing the intense fire into a small fire, then crushing the grapefruit flesh into pieces, stopping heating, filtering grapefruit flesh residues, and taking grapefruit juice; (3) putting the cooked eggs obtained in the step (1) into the grapefruit juice obtained in the step (2) performing cooling, and putting the cooled grapefruit juice with the cooked eggs into a refrigerator for cold storage; (4) pouring the eggs and the grapefruit juice, after the cold storage, into the pot, at the same time, adding a little white sugar, performing boiling, and then performing standing for cooling; (5) continuing to perform boiling, and then performing standing for cooling; and (6) repeating the process of performing boiling and performing standing for cooling three times, and taking out the eggs which can be eaten. According to the preparation method disclosed by the invention, the grapefruit juice is used as marinade, and the grapefruit juice contains a large quantity of vitamins, so that the marinated eggs preserve the protein of the eggs, are sour and sweet in taste, and meet taste requirements of the pregnant women.