33results about How to "Ensure nutrition and health" patented technology

The invention relates to anti-hair loss hair-growing liquid. The anti-hair loss hair-growing liquid is prepared from the following raw materials by percentage: 0.5 to 5 percent of radix ginseng extract, 0.5 to 5 percent of cacumen platycladi extract, 0.5 to 5 percent of radix angelicae sinensis extract, 0.5 to 5 percent of radix polygoni multiflori extract, 0.3 to 3 percent of radix rehmanniae extract, 0.3 to 3 percent of radix scutellariae extract, 0.3 to 3 percent of rhizoma zingiberis recens extract, 0.05 to 0.8 percent of tripeptide-1copper, 1 to 8 percent of palmitoyl tripeptide-1, 0.5 to5 percent of myristoyl pentapeptide-4, 15 to 30 percent of edible alcohol, 0.2 to 0.5 percent of hexanediol, 0.1 to 0.35 percent of phenoxyethanol, 0.05 to 0.30 percent of sodium citrate, 0.02 to 0.2percent of citric acid, 0.005 to 0.02 percent of essence and the balance of deionized water. The anti-hair loss hair-growing liquid disclosed by the invention has the advantages that the problems ofscalp hair loss and less hair can be solved, and the ecological environment of the scalp can be improved due to high active ingredients; a good role in hair fixation and hair growth is played, so thatthe hairs are thicker.

The invention relates to slowly-sinking puffed compound feed for misgurnus anguillicaudatus and a production process thereof, and belongs to the technical field of misgurnus anguillicaudatus feed. The feed comprises 5-10 parts of fish meal, 3-10 parts of pork meal, 10-25 parts of bean meal, 3-8 parts of peanut meal, 5-15 parts of cottonseed meal, 5-20 parts of rapeseed meal, 3-10 parts of corn DDGS, 5-15 parts of rice bran, 15-20 parts of flour, 2-4 parts of soybean oil, 1-3 parts of monocalcium phosphate, 2-5 parts of bentonite, 0.2-1.5 parts of vitamin premix, 1-3 parts of microelement premix, 0.05-0.5 part of choline chloride, 0.05-0.1 part of antioxidant and 0.05-0.1 part of mould inhibitor. The utilization rate of the slowly-sinking puffed compound feed is increased for the misgurnus anguillicaudatus, healthy growth of the misgurnus anguillicaudatus is promoted, and pollution of remnant feed and metabolic waste to aquatic water is reduced. The volume weight of the produced slowly-sinking puffed compound feed is kept between that of granular feed and that of puffed feed, the feed has the characteristic of sinking slowly in water like the granular feed and further has the advantage of being long in water resisting time like the puffed feed, and therefore the feed meets the feeding characteristics of misgurnus anguillicaudatus.

The invention relates to a healthy environment-friendly compound feed for black carp breeding and a production technology thereof and belongs to the technical field of fish feeds. The healthy environment-friendly compound feed comprises 8-20 parts of fish meal, 3-10 parts of chicken meal, 1-3 parts of porcine corpuscle proteinic powder, 10-30 parts of soybean meal, 3-8 parts of peanut meal, 5-20 parts of rapeseed meal, 5-15 parts of cottonseed meal, 5-15 parts of rice bran, 5-15 parts of maize DDGS, 4-20 parts of flour, 5-15 parts of wheat, 0.5-2 parts of soybean phospholipid oil, 1-4 parts of soybean oil, 1-5 parts of calcium biphosphate, 1-3 parts of bentonite, 0.1-1 part of a vitamin premix, 0.5-3 parts of a trace element premix, 0.02-0.5 part of vitamin C phosphate, 0.01-0.3 part of garlicin, 0.1-0.5 part of choline chloride, 0.01-0.1 part of an anti-oxidant and 0.01-0.1 part of a mould inhibitor. The healthy environment-friendly compound feed is designed for black carps, is more suitable for breeding black carps, can remarkably improve the growth rate and the immune function of black carps and reduces breeding environmental pollution.

The invention provides applications of zanthoxylum oil resin in a salty taste-increasing and salt-reducing system, the salty taste-increasing and salt-reducing system, a preparation method and applications of the salty taste-increasing and salt-reducing system, and a condiment and food, and relates to the technical field of condiments. The salty taste-increasing and salt-reducing system includes the zanthoxylum oil resin and salt, the content of the zanthoxylum oil resin is 0.02-10 g / L, and the content of the salt is 6-180 g / L. Through the addition of the zanthoxylum oil resin with specific content in the salty taste-increasing and salt-reducing system and the interaction of the zanthoxylum oil resin and the salt, the purpose of reducing the adding amount of the salt but keeping the intensity of salty taste unchanged or even enhanced can be achieved, so that consumers can enjoy delicious food and ensure nutrition and health, and theoretical reference can be provided for the goal, appealed by the World Health Organization (WHO), of reducing the salt intake of global population by 30% in 2025.

The invention relates to a preparation method of braised prawns. The preparation method comprises the following steps: (1) taking raw materials; (2) putting prawns into clean water, rinsing, and removing mud; (3) shearing prawn heads from the middle parts thereof; (4) shearing the backs from prawn tails to the prawn heads, so as to facilitate flavor permeating; (5) heating a pot by fire, adding oil, sequentially adding fresh sliced ginger, garlic cloves, dried pepper, Chinese prickly ash, thick broad-bean sauce and white sugar, and frying until the aroma is emitted out; (6) adding the prawns,frying, adding a bouquet garni bag, salt, Baijiu, white vinegar and oyster oil when the color of prawn shells is slightly changed, continuing to fry by large fire, adding beer to submerg the prawns after the color of the prawn shell is changed into bright red color, adding thirteen kinds of spices, and covering with a pot cover; (7) when soup is almost dried, adding aginomoto and chicken essence,continuing to fry, feeding coriander, and taking out of the pot. The preparation method of the braised prawns has the advantages that prawn meat is delicious and mouthful, the loss of nutrients is avoided, nutrition and health are guaranteed, and a face and skin-beautifying function is realized; more importantly, the preparation is simple, and the time is short; the braised prawns are very suitable for people.

The invention discloses a light-proof packaging method for drinking water and a light-proof outer packing for drinking water. Reflective material is applied on the outer surface of a drinking water packaging container, or the drinking water packaging container is wrapped or covered with a light shield with a light-proof effect, so that drinking water filled in the drinking water packaging container is free from influence of light rays, so as to ensure the contents of trace elements and mineral matters in the drinking water, ensure the nutrition and health of drinking water and prolong the quality guarantee period of drinking water. According to the invention, the breeding speed of microbe in the drinking water can be lowered, the quality guarantee period can be prolonged, and the product is damp-proof, beautiful, convenient to use, simple to manufacture and low in manufacturing cost, can be popularized and applied to wine, drinks, dairy products, medicine and other articles which need to be stored in a lucifugal or light-proof manner, and has a wide application range.

The invention relates to konjac glucomannan meat pet chew and a preparation method thereof. The preparation method of the konjac glucomannan meat pet chew comprises the following steps: preparing an auxiliary liquid; making muddy flesh; mixing the auxiliary liquid with the muddy flesh; performing high-temperature digestion; and performing vacuum packaging. The konjac glucomannan meat pet chew provided by the invention has the advantages of konjac glucomannan and gelatin powder. The konjac glucomannan has the characteristics of being relatively low in heat and full of satiety and the like as well as good gel property, thickening property and excellent aid digestion and health-care action. The gelatin powder and goat lung powder contain a lot of collagens, are low in heat, are free of starch and fat, and have an anti-oxidizing action; the prepared konjac glucomannan meat pet chew is smooth in taste, flexible and elastic, and is an instant food which is convenient to carry, sufficient in energy, balanced in nutrition and unique in flavor. The nutrition and health of a meat pet can be guaranteed and the special shape can be also maintained. The demand on food in a special environment can be met.

The invention discloses a pineapple peel dreg polysaccharide containing sports drink which is prepared from the following substances in percentage by mass: 0.001-0.015 percent of pineapple peel dregs,0.001-0.01 percent of golden mushroom polysaccharide, 0.001-0.01 percent of an aloe extract, 0.01-0.05 percent of sodium chloride, 0.01-0.05 percent of potassium chloride, 1-3 percent of white granulated sugar, 0.001-0.005 percent of vitamin B12, 0.001-0.01 percent of vitamin C, 0.001-0.005 percent of vitamin B6, 0.02-0.05 percent of taurine and the balance of water. The pineapple peel dreg polysaccharide containing sports drink provided by the invention can accelerate to relieve physical fatigue after sports aiming to the characteristics of constitution of teenager; promotes physical recovery of the teenager and strengthens the adaptive capacity of teenager bodies to sports load; enhances the cardiac function and regulates blood pressure; and is beneficial to shortening the recovery timeof the teenager after sports and improves the learning efficiency and the living quality of the teenager.

The invention relates to a preparation method of vegetarian meat leisure food with roasted bran flavor, the steps are as follows: embryo material rehydration: put the embryo material into warm water at 40-80°C, add brewed soy sauce into the warm water, and soak for 1-5 hours; Material dehydration: Use a centrifuge at 2000rpm-4000rpm to dehydrate for 40 seconds to obtain the dehydrated billet; frying: put the dehydrated billet in soybean oil at 150°C-190°C, and fry for 1-5min; packaging: the cooled oil The fried base is mixed evenly with roasted bran sauce and pickled vegetables in a mixer, vacuum-packed and sterilized to obtain a vegetarian snack food with roasted bran flavor. The method of the invention condenses the cooking process of roasted bran, adopts modern processing technologies such as simulated kitchen conditioning and exquisite flavoring to prepare roasted bran flavor sauce and vegetarian meat snack food, realizes the industrial production of roasted bran flavor, and combines the flavor with vegetarian Meat snack food is organically combined to develop a unique flavor snack food.

The invention relates to konjac glucomannan meat pet chew and a preparation method thereof. The preparation method of the konjac glucomannan meat pet chew comprises the following steps: preparing an auxiliary liquid; making muddy flesh; mixing the auxiliary liquid with the muddy flesh; performing high-temperature digestion; and performing vacuum packaging. The konjac glucomannan meat pet chew provided by the invention has the advantages of konjac glucomannan and gelatin powder. The konjac glucomannan has the characteristics of being relatively low in heat and full of satiety and the like as well as good gel property, thickening property and excellent aid digestion and health-care action. The gelatin powder and goat lung powder contain a lot of collagens, are low in heat, are free of starch and fat, and have an anti-oxidizing action; the prepared konjac glucomannan meat pet chew is smooth in taste, flexible and elastic, and is an instant food which is convenient to carry, sufficient in energy, balanced in nutrition and unique in flavor. The nutrition and health of a meat pet can be guaranteed and the special shape can be also maintained. The demand on food in a special environment can be met.

The invention relates to a potato food seasoning which is prepared from the following ingredients in parts by weight: 14-16 parts of maltodextrin, 10-14 parts of white granulated sugar, 7-10 parts of edible salt, 6-8 parts of hydrolyzed plant protein, 6-8 parts of soy sauce powder, 6-7 parts of onion powder, 6-8 parts of a yeast extract, 5-6.5 parts of garlic powder, 5-6.5 parts of palm oil, 5-5.5 parts of edible essence, 4-5.5 parts of silicon dioxide, 4.5-5 parts of disodium 5'-ribonucleotide and 4.5-5 parts of turmeric. A large number of experiments prove that the raw materials are combined to prepare the seasoning for fried potato foods, and the seasoning can add the fresh fragrance of food to enable the food to be more attractive. Meanwhile, most of the adopted raw materials are ingredients capable of promoting human health, so that the food safety, nutrition and health are ensured.

The invention relates to a feed and a preparation method thereof, and belongs to the technical fields of the feed and the preparation method thereof. The feed prepared from the green natural plant comprises the following materials in parts by weight: 50-60 parts of soybean curb residue, 20-30 parts of bagasse, 25-30 parts of cornstalk, 30-40 parts of elm, 20-45 parts of sophora flower, 20-30 parts of humulus, 15-25 parts of felwort, 10-18 parts of dandelion stem, 12-16 parts of plantain herb, 15-20 parts of folium artemisiae argyi, and 10-16 parts of folium isatidis. The feed disclosed by the invention is prepared from the green natural plant; and a few of traditional Chinese medicine ingredients are added, so that the animal can improve the immunity when taking food, and can prevent diseases. The plants are wild in general, so that chemical ingredients such as pesticide are not contained; the feed is formed by natural growth, and the meat is not affected after the animal eats the feed. Thus, the meat is more nutrient and healthy when being eaten by people.

The invention discloses a pork belly sauce with dried plums and vegetables and a preparation method thereof. The method uses lean pork instead of commonly used pork belly with high fat content, stir-fries with lard and rapeseed oil, and then adds soaked dried vegetables and pork belly. Stir-fried square bamboo shoots and other ingredients, and finally sterilized and bottled; this meat sauce not only ensures the best taste of pickled meat, but also reduces the fat content in the meat sauce, increases dietary fiber and protein, and is suitable for all kinds of food. People can eat it; moreover, it can be stored for a long time, and even within 45-60 days after opening the bottle, it can still guarantee good taste and quality, and has a good market prospect.

The invention discloses a process for extracting the fruit oil of eucalyptus glabra. The general steps are as follows: firstly clean the fresh eucalyptus eucalyptus fruit, then stew it and cool it rapidly, then pass puncture and centrifugation, and combine with sorting Sorting on the shaking table realizes the separation of the peel, then heats and breaks it, heats it at a certain speed and cools it quickly, then heats it at a certain speed again and performs pressure filtration, and finally the oil and water obtained by the pressure filtration The mixed solution is subjected to oil-water two-phase centrifugation to obtain the eucalyptus fruit oil. This process can not only remove the peel of the eucalyptus fruit conveniently and effectively, improve the extraction quality of the eucalyptus eucalyptus oil, but also improve the quality of the oil to the greatest extent without destroying the nutrients in the oil through physical treatment. The oil-yielding rate of the smooth-skinned tree fruit ensures the nutrition and health of the smooth-skinned tree fruit oil.

The invention relates to a chocolate paste and a preparation method thereof. The chocolate paste is prepared from raw materials of, by weight: 20% to 70% of maltitol, 20% to 70% of white kidney beans, 1% to 10% of maltodextrin, 1% to 10% of vegetable oil, 1% to 10% of white granulated sugar, and 1% to 5% cocoa powder. The preparation method comprises the steps that: white kidney beans with a certain formulated proportion are boiled; maltitol, maltodextrin, vegetable oil, white granulated sugar, and cocoa powder are added to the boiled white kidney beans according to the weight ratio; the materials are fine-grinded in a fine-grinding tank for 12 to 14 hours. The obtained paste is the finished chocolate paste. The method provided by the invention has scientific material formulation and reasonable technology. The chocolate paste has abundant nutrients, and is a natural foodstuff with no chemical additive or dye. With a mellow taste, the chocolate paste leads a trend of paste foods. The paste and the method provided by the invention contribute to a revolutionary innovation of paste foods, and assist in promoting the healthy development of foodstuff industries.

The invention discloses a small-sized self-service fresh rice machine for multiple rice varieties, which comprises a frame, a grain storage bin and a bran rice bin are arranged side by side in the inside of the frame, and a grain storage device is sequentially arranged in the middle of the frame from top to bottom , a husking device, a first sorting device, a second sorting device; the other side of the frame is provided with a rice storage device, and the rice storage device is connected to a rice output device through a rotary valve device below the rice storage device. The outer side of the rice device is provided with a bag-out device. The invention adopts modular design and compact structure design. The hulling and milling device has both the functions of hulling and whitening, and the integration greatly saves space. The machine can process a variety of rice, and integrates the functions of feeding, husking, light selection, packaging, etc. It has the characteristics of miniaturization, multi-function, self-service, etc., so that rice can be "milled and eaten now", improving self-service Variety of rice mills.