236results about How to "Easy to realize factory production" patented technology

The invention discloses a mung bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of mung bean flour, 4-5 percent of mung bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of cabbage mustard freeze-drying particles, 1-2 percent of kale borecole freeze-drying particles, 1-2 percent of agaricus blazei murill, 0.5-1 percent of five spice powder, 1-2 percent of green onion, 1-2 percent of ginger, 1.0-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The mung bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The mung bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

The invention relates to a bitter buckwheat health care beverage with an auxiliary function for lowering blood pressure and a production process thereof. In the invention, the traditional Chinese medical science theory and the modern science theory are combined, natural traditional Chinese medicinal herd such as bitter buckwheat is taken as the main raw material, and the health care beverage withthe auxiliary function for lowering blood pressure is prepared. The raw material adopted in the invention is common food raw material and medicine and food homologous raw material, the product provided by the invention is safe, efficient, non-toxic and applicable to being drunk for a long time. After the beverage is drunk for a long time, the blood pressure can be effectively lowered, and the immunity of the organism can be improved. The formula of the beverage is scientific, the technology is advanced, the process is simple and convenient, and standardized, normalized and industrialized production is easy to realize.

The invention discloses a traditional Chinese medicinal recipe for inhibiting vibrio anguillarum. The recipe is characterized by comprising at least one of fructus schisandrae chinensis, pericarpium granati, folium artemisiae argyi, aloe, aluminis usti, catechu, siegesbeckia pubescens mak, radix sanguisorbae, herba lobeliae chinensis, folium ilex, semen arecae, chaenomeles speciosa, sapium sebiferum, moxibustion myrrha, anemone chinensis, herba artemisiae scopariae, rhizoma arisaematis, radix scutellariae, andrographis paniculata, rhizoma polygoni cuspidate slice, fructus quisqualis, herba taraxaci, hops, herba portulacae, fructus forsythiae, gentiana scabra bunge, rhizoma atractylodis, cortex moutan radicis, semen pharbitidis, flos caryophyllata, herba violae, radix clematidis, solanum nigrum, galla chinensis, leguminosae, herba hedyotis, bupleurum chinense, tetradium ruticarpum, fructus mume, folium isatidis, plantago asiatica L and rhizoma curcumae, wherein a recipe which is formed by mixing the pericarpium granati, the folium artemisiae argyi, the fructus schisandrae chinensis and the aloe according to the mass ratio of 1:4:1:4 has an optimal antibacterial effect. The recipe has the advantages of naturality, no toxity and residues, no tolerance and low price.

The invention discloses picy chips, which are prepared through the following steps: sorting, raw material pretreatment, slicing, color protection and dehydration, frying, seasoning, packaging and the like; the seasoning formula is prepared through the following raw materials according to weight percentage: 50 to 60 percent of pepper powder, 3 to 5 percent of salt, 10 to 20 percent of white sugar,3 to 5 percent of gourmet powder, 3 to 5 percent of yeast extractive, 1 to 3 percent of disodium ribonucleotides, 10 to 15 percent of maltodextrin, 0.5 to 0.8 percent of chrysanthemum powder, 5 to 10percent of xylitol, 0.2 to 0.4 percent of orange peel powder, 1 to 2 percent of turmeric yellow powder, 2 to 3 percent of atractylis ovata powder, 2 to 4 percent of hawthorn powder, 1 to 2 percent ofsalvia miltiorrhiza powder, 0.5 to 1 percent of cortex moutan powder and 1 to 2 percent of agaricus blazei murrill powder; the chips prepared by the invention have novel taste, are healthy and nutrient and are convenient to eat; the technology of the invention is simple and easy to master, requires less invest, has high efficiency, and is convenient for generalization and easy for realizing standardization, normalization and industrial production.

The invention provides a modularized inner partition board. Along the direction from exterior to interior of the inner partition board, the inner partition board successively comprises an outer-side glass magnesium board, an outer-side iron wire gauze, a main body frame, a foamed concrete plate, an inner-side iron wire gauze and an inner-side glass magnesium board; the outer-side glass magnesium board and the inner-side glass magnesium board are respectively fixedly disposed on the main body frame through swallow-tailed tails; the outer iron wire gauze is fixedly disposed between the outer-side glass magnesium board and the main body frame in a clamping manner; the inner iron wire gauze is fixedly disposed between the foamed concrete plate and the inner-side glass magnesium board in a clamping manner; and foamed concrete is poured into the main body frame, and the main body frame and foamed concrete together form an integral body, and the main body frame inside integrates cable pipes and water pipes. Through the above structure, the modularized inner partition board possesses relatively strong environment protection property, integrity and cyclic utilization property. Modularized integrated industrialized production of the whole inner partition board is easy to realize, and also on-site assembling industrial integration of the whole partition board, water, electricity and decoration and finishing can be also realized.

The invention discloses a lyceum chinense-green tea beverage and a method for preparing the lyceum chinense-green tea beverage by using lyceum chinense, green tea fresh leaves, etc. The preparation processes comprise smashing, deactivating enzyme, lixiviating, mixing, sterilizing and filling. The raw materials of the lyceum chinense and the green tea fresh leaves have wide source. The method is simple, easy to operate, low in cost, convenient for general popularization, and easy to realize standardized, normalized and industrialized production. The prepared lyceum chinense-green tea beverage has green color, rich nutrition and good mouthfeel, can fully play phamaceutical value of the raw materials such as isatis root and the like, and is a bran-new nutritional and health-care beverage.

The invention discloses a traditional Chinese medicinal recipe for inhibiting aeromonas sobria. The recipe is characterized by comprising at least one of catechu, galla chinensis, fructus schisandrae chinensis, fructus mume, pericarpium granati, aluminis usti, corydalis bungeana turcz, radix clematidis, radix sanguisorbae, flos caryophyllata, coptis chinensis franch, fructus carpesii, siegesbeckia orientalis L, folium artemisiae argyi, fructus perillae, herba euphorbiae humifusae, rhizoma polygoni cuspidate, radix rhapontici, semen cassiae, spica prunellae, radix isatidis, radix angelicae dahuricae, herba centipedae, white paeony root, fried myrrha, cortex magnoliae officinalis, radix asteris, fructus cnidii, wild chrysanthemum, radix et rhizoma rhei, fructus forsythiae, hedyotis diffusa, fructus rubi, anemone chinensis, semen arecae, tetradium ruticarpum, gentiana scabra bunge, chaenomeles speciosa, raw rhizoma atractylodis, folium isatidis, houttuynia cordata, cortex moutan radicis and sapium sebiferum, wherein a recipe which is formed by mixing the catechu, the galla chinensis, the schisandrae chinensis and the fructus mume according to the mass ratio of 2:4:1:2 has an optimal antibacterial effect. The recipe has the advantages of naturality, no toxity and residues, no tolerance and low price.

The invention discloses a red bean chip which is made from the following raw materials in percent by weight: 70-80 percent of mashed potatoes, 15-20 percent of red bean flour, 4-5 percent of red bean paste, 4-5 percent of glutinous rice flour, 2-3 percent of red wine, 2-3 percent of crowndaisy chrysanthemum freeze-drying particles, 1-2 percent of spinach freeze-drying particles, 1-2 percent of mushroom freeze-frying particles, 1-2 percent of chilli powder, 1-2 percent of curcuma powder, 1-2 percent of green onion, 1-2 percent of ginger, 1-2 percent of bicarbonate soda, 2-3 percent of salt, 5-10 percent of white sugar, 0.5-1 percent of monosodium glutamate and a proper amount of water. The red bean chip is made by adopting the steps of: selecting raw materials, preprocessing the raw materials, steaming and boiling, smashing, blending, gelatinizing, twisting, cooling, slicing, drying, frying and packaging. The red bean chip has the characteristics of novel taste, health and nutrition, convenience for eating and no additive, and also has the advantages of simple process, easiness in mastering of a technology, less investment, high effect taking speed, convenience for generalization, and easiness in realization of standardized, normalized and industrialized production.

The invention discloses a broadleaf holly leaf yoghourt which is prepared from the raw materials consisting of fresh milk, broadleaf holly leaves, hawk tea, perilla leaves, lactobacillus, gelatin, peach leaves, fructo-oligosaccharide, isomaltose oligosaccharide and water through steps like preparation of broadleaf holly leaf juice, sterilization, blending and inoculated fermentation. In the broadleaf holly leaf yoghourt provided by the invention, the blending ratio of the fresh milk and the broadleaf holly leaves is proper; the broadleaf holly leaves participate in fermentation of the yoghourt; pure tea fragrance, rich milk flavor and fine and smooth taste are obtained; broadleaf holly leaf fragrance and yoghourt flavor well fuse together, so the broadleaf holly leaf yoghourt can be easily accepted by people; long-term intake of the broadleaf holly leaf yoghourt is beneficial for human health and can improve human immunity.

The invention discloses mushroom green tea beverage and a method for preparing the mushroom green tea beverage by utilizing the raw materials such as mushroom, fresh green tea leaves and the like. The preparation process comprises the steps of crushing, deactivating enzyme, digesting, blending, sterilizing and packaging. The raw materials such as the loofah and the fresh green tea leaves used by the loofah sponge green tea beverage are wide in resource, the preparation method is simple, the operation is easy, the cost is low, the loofah sponge green tea beverage is convenient to promote commonly and can realize standardized, normalized and industrial production. The loofah sponge green tea beverage prepared by the invention is clear and green in color, rich in nutrition, and good in mouthfeeling, can give full play to the medicinal value of raw materials such as the loofah, and is brand-new, nutrient and health-care.

The invention relates to the field of food processing and agricultural byproduct processing, in particular to tea wine and a method for preparing the same. The tea wine comprises 15-30 parts of tea leaves, 60-100 parts of wort, 0.001-0.004 part of lactobacilli, 10-20 parts of baijiu and the balance water. The method includes tea making, dealkalization, pre-fermentation, post-fermentation, distillation and ageing to ultimately obtain finished tea wine products. The tea wine and the method have the advantages that the tea wine prepared by the aid of the method has strong and elegant tea aroma and novel taste and is icy, mellow and fresh, the mouths of drinkers are full of the tea aroma and wine flavor, and the tea wine has tea flavor in wine aroma and accordingly has aftertaste which lingers.

The invention discloses a full-light fog cutting efficient seedling method for green pomegranate branches. The full-light fog cutting efficient seedling method for the green pomegranate branches is characterized by comprising the following steps: S1, selecting a ventilated and flat light-transmitting place as a seedling field, constructing a micro-spray facility, and equipping an intelligent control system; S2, selecting a plug; evenly mixing a cutting medium in proportion of 1:1:1 of perlite to vermiculite to river sand; S3, collecting annual semi-lignified fine pomegranate branches as cuttings; S4, performing management after cutting; putting the plug under the micro-spray facility immediately after the cutting, and starting an intelligent intermittent spray system. The full-light fog cutting efficient seedling method for the green pomegranate branches is high in rotting speed and high in survival rate, and is easy for realizing factory production of pomegranate seedlings.

The present invention provides a pharmaceutical composition for treating endocrine dyscrasia, wherein the pharmaceutical composition comprises, by weight, 15-30 parts of Chinese wolfberry and 5-10 parts of green tea. According to the present invention, the components in the pharmaceutical composition are the pure Chinese medicines, the prescription is rigorous, the formula is unique, the application range is wide, the pharmaceutical composition provides significant treatment effects for a variety of symptoms caused by endocrine dyscrasia and has characteristics of no toxic-side effect and no recurrence after healing, and the preparation method of the pharmaceutical composition is traditional and simple and does not require special equipment and process.

The invention discloses ganoderma lucidum tea which is prepared from the following raw materials in parts by weight: 20-30 parts of ganoderma lucidum, 8-10 parts of radix salviae miltiorrhizae, 3-5 parts of kudzu root, 1-3 parts of violet, 2-5 parts of ficus carica, 5-7 parts of hawthorn, 6-8 parts of astragali, 1-2 parts of tuckahoe, 2-4 parts of pnvu, 1-3 parts of semen euryales, 1-3 parts of pericarpium citri reticulatae, 1-3 parts of mulberry leaf, 3-5 parts of stevia rebaudiana, 1-4 parts of lily, 5-8 parts of red dates and 10-15 parts of a nutritional accessory ingredient. Chinese herbal medicines such as ganoderma lucidum are used, so that the product is natural, free from stimulation and capable of enhancing immunity, and has the efficacies of harmonizing stomach, relaxing intestines, promoting urination, removing heat from the blood, removing qi stagnation, relieving exterior syndrome and bringing down a fever, reinforcing spleen to promote digestion, removing heat to quench thirst, promoting the production of the body fluid to quench thirst, relieving darrhea and facilitating willmigerl, thereby being brand-new health nutrition tea.

The invention relates to pumpkin potato chips and a manufacturing method thereof. The method comprises the following steps: by using pumpkin starch and mashed potatoes as main raw materials, selecting, washing, peeling, boiling, stamping, gelatinizing, cooling, kneading, slicing, drying, deep-frying, proportioning, packaging and the like. The potato chips prepared by the method are nutritional and healthy, have novel flavor and no additive, and are convenient to eat. The method is simple in technique, easy to master and convenient for wide popularization, and can easily implement industrial production.

The invention discloses hericium erinaceus potato chips. The hericium erinaceus potato chips are made from hericium erinaceus, mashed potatoes, corn flour, hazelnut kernel powder, salt, glucose, water, lycium barbarum, betelnutpalm male flowers, desmodium styracifolium, water chestnut leaves, the root of gourian clematis and kudzu vine root powder. A making method comprises the steps that 1, hericium erinaceus juice is made; 2, a nutrient solution is made; 3, nutrient seasoning sauce is made; 4, potato chip bases are made; 5, potato chips are made; 6, after the potato chips are centrifugalized and deoiled, the potato chips are coated with the nutritional seasoning sauce, vacuum packaging is carried out, and the finished products are obtained. The nutritional ingredients of the potatoes are reserved to the maximum extent, the hericium erinaceus, the chestnut kernels and other vegetables, fruits and coarse cereals are added, the lycium barbarum, the kudzu vine root powder and the like with high nutritive value are adopted as the raw materials of the potato chips, the nutritional ingredients of the potato chips are greatly enriched, and the made potato chips are delicious and have certain healthcare functions.

The invention discloses a method for making beef-taste potato chips. The method includes the steps that 50-80 parts by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and the processed sweet potatoes are smashed to be in 30-50 meshes, and pulp is made; beef powder is added into the pulp; the processed pulp is boiled for 10-15 min at the temperature of 80-90 DEG C; the processed pulp is dried and prepared into tablets through a roller, wherein the heating temperature is controlled to range from 120 DEG C to 170 DEG C in the drying process, and the rotating speed of the roller ranges from 4 turns per minute to 6 turns per minute; potato chips are deeply fried for 1-3 min at the temperature of 120-130 DEG C and drained off; the potato chips spread to be cool are deeply fried for 5-20 s at the temperature of 150-180 DEG C and drained off; centrifugal oil removing is carried out; baking is carried out for the first time; cold storage is carried out for the first time; baking is carried out for the second time; cold storage is carried out for the second time. The original-taste potato chips made with the method are unique in taste, healthy, nutrient, convenient to eat, simple in technology, small in investment, high in benefit earning speed, convenient to widely popularize and beneficial for achieving standardization, normalization and industrialization production, and the technology is easy to master.

The invention discloses a tomato-flavored potato chip making method. The tomato-flavored potato chip making method includes the steps that 50-80 parts of by weight of potatoes and 20-30 parts by weight of sweet potatoes are cleaned, peeled and smashed; the processed potatoes and sweet potatoes are smashed into 30-50 meshes of powder to be made into slurry; the tomato slurry is added; the processed slurry is boiled for 10-15 minutes, wherein the temperature is 80-90 DEG C; the processed slurry is subjected to drum drying to make chips, wherein the heating temperature is controlled to be 120-170 DEG C in the drying process, the drum rotation speed is controlled to be 4-6 revolutions per minute; the potato chips are deeply fried at the temperature of 120-130 DEG C for 1-3 minutes and are drained off; the potato chips cooled in a spread mode are deeply fried at the temperature of 150-180 DEG C for 5-20 seconds and are drained off; centrifugal oil removal is performed; first-time baking is performed; first-time cold storage is performed; second-time baking is performed; second-time cold storage is performed. The original-taste potato chips made by means of the tomato-flavored potato chip making method is unique in taste, healthy, nutritional, convenient to use, simple in process, technically easy to master, small in investment, quick in effect and convenient to popularize and generalize, and standardized, normalized and industrialized production are easy to achieve.

The invention discloses chicken taste rice crust, which is prepared from the following raw materials: glutinous rice, fragrant rice, glutinous sorghum, fruit wine, kelp soup, salad oil and nutritional condiment; a preparation method of the chicken taste rice crust comprises the following steps of (1) preparing the nutritional condiment; (2) cleaning the glutinous rice, the fragrant rice and the glutinous sorghum, mixing, adding the fruit wine, the kelp soup and a right amount of water to cook until rice grains are formed, and taking out for air drying, thus obtaining the standby rice grains; (3) mixing the standby rice grains with the nutritional condiment, evenly stirring, putting into a mould to compress a mixture into a slice shape, pouring the right amount of salad oil, then putting into an oven for baking, and taking out the baked rice crust until the rice crust is cooked and fragrant. The chicken taste rice crust prepared by the invention has the advantages that the rice crust is crispy and delicious, unique in flavor and rich in nutritive value, and the production efficiency is greatly improved; the process is simple, the technique is easily grasped, the investment is less, the effect is quick, the standardized, normalized and industrialized production is easily achieved, and popularization and application are convenient.