35results about How to "Expand the consumption group" patented technology

The present invention discloses a medicated diet beef, which is made through a method mentioned below. A traditional Chinese medicine combination which comprises Chinese yam, longan pulp, etc and aromatics which comprises cassia, nutmeg, etc are weighed. Every kilogram of beef is added with 30-45 grams of the Chinese medicine combination. 1kg of beef is added with 20g of aromatics. The Chinese medicine combination is decocted into drug decoction. At last, the beef is boiled in the drug decoction and aired completely for vacuum packaging. The present invention boils the common beef with eight kinds of Chinese herbs of Chinese yam, lotus seed, etc for mutual infiltration. The beef borrows the power of the drugs, and the Chinese herbs borrow the function of food. The present invention is made to be a medicated diet delicious dish, which can prevent sub-health. The functions of spleen and gastric nourishing and bone and spirit strengthening are enhanced. The chosen Chinese herbs all belong to drugs with homology of medicine and food, which are regulated by our country. The taste of the Chinese herbs is sweet without drug partial property, which makes the food population enlarged. The taste and the color of the chosen Chinese herbs are natural. The herbs taste infiltrates into the beef cooked with the herbs, which makes the taste of the medicated diet delicious.

The invention relates to wined garlic, which is characterized in that the wined garlic is made by soaking the garlic head or garlic clove in wine. The invention solves the technical problems of maintaining garlic function but decreasing the garlic peppery taste, decreasing the intake of alcohol without using acetic acid, expanding crowd of eating garlic and prolonging the storage time of garlic.

The invention provides grape juice. The grape juice is prepared from the following raw materials in parts by weight: 200 to 300 parts of fresh grape fruits, 40 to 60 parts of snow pears, 20 to 30 parts of loquat pulp, 20 to 30 parts of lemons, 5 to 15 parts of honey and 300 to 400 parts of water. The fresh grape fruits, the snow pears, the loquat pulp, the lemons and the honey are used as the rawmaterials; nutritional ingredients of the grape juice can be enhanced by combining the advantages of the grape fruits, the snow pears, the loquat pulp, the lemons and the honey; the flavor of the grape juice can be improved according to the use amounts of the fresh grape fruits, the snow pears, the loquat pulp, the lemons and the honey, so that consumption people are increased; the fresh grape fruits are immediately put into a cold storage for precooling after being cleaned; in the rapid cooling process, juice in grapes shrinks tightly in the grapes, so that nutrients and aroma taste of the grapes are retained to the maximum extent while the oxidation of the juice is prevented, and further the mouth feel of the grape juice is better. The invention also provides the grape juice and a preparation method thereof; and the preparation method has the advantages that the operation is simple, the required materials are simple and easy to obtain, the cost is relatively low and the preparation method is worthy of being popularized.

The invention provides a scallop skirt salting process which comprises the following steps: (1) weighing the following raw materials in percentage by weight: high fructose corn syrup, white sauce, oyster sauce, scallop powder, rice vinegar and the balance of water, and preparing the raw materials into a seasoning base solution; (2) soaking the washed scallop skirts in the seasoning base solution for salting, and obtaining preliminarily salted scallop skirts; (3) weighing the following raw materials in percentage by weight: chilli flakes, salt, high fructose corn syrup, monosodium glutamate, scallop powder, mashed garlic, a thickening agent, a kelp flavor powder, sweet chilli powder and the balance of thick chilli sauce, preparing the materials into sauce, fully and uniformly stirring and heating, cooling and obtaining the sauce; and (4) mixing and stirring the preliminarily salted scallop skirts and the sauce, packaging, sealing and standing. According to the scallop skirts provided in the invention, rich and diversified nutrient substances of the scallop skirts are preserved to the greatest degree, a fishy smell is avoided, and the scallop skirts are resilient and chewy after entering the mouth and are suitable to be eaten by public catering consumers.

The invention belongs to the field of seasonings, and particularly relates to a beef steak seasoning. The seasoning comprises star anise, cassia bark, Chinese prickly ash, nardostachys roots, fennel,cardamom fruits, villous amomum fruits, cloves, galanga resurrectionlily rhizomes, lemongrass herb, licorice, black pepper, algal polysaccharides and a biological extract liquid. The biological extract liquid is a mixed liquid made from a carrot extract liquid, a beef extract liquid and an avocado extract liquid. The seasoning is prepared from edible plants and animal raw materials; the added beefsteak extract has strong freshness of pure natural beef steak; and the added carrot extract liquid endows the steak with health-care functions.

The invention discloses rice with spirulina and effects of clearing heat and lowering fire and a method for preparing the rice. The rice is made of, by weight, 30-45 parts of spirulina phycocyanin liquid, 20-28 parts of gerbera, 23-26 parts of herba eupatorii, 18-22 parts of silybum marianum, 13-19 parts of ramulus uncariae cum uncis, 12-17 parts of willow leaves, 10-15 parts of ardisia maclurei merre, 8-13 parts of circaea quadrisulcata, 5-9 parts of willow-leaf cotoneaster, 4-8 parts of heracleum acuminatum, 3-6 parts of polygonum hydropiper, 2-5 parts of aeschynomene indica and 700-900 parts of rice. The method mainly includes working procedures of (1), preparing the rice; (2), preparing the spirulina phycocyanin liquid; (3), preparing traditional Chinese medicine liquid; (4), mixing the rice, the spirulina phycocyanin liquid and the traditional Chinese medicine liquid with one another to obtain mixtures; (5), drying and sterilizing the mixtures. The rice and the method have the advantages that phycocyanin in the fresh spirulina is sufficiently extracted and is uniformly mixed with the traditional Chinese medicine liquid to obtain mixed liquid, then the mixed liquid is sprayed on the surfaces of the rice, accordingly, the rice contains abundant phycocyanin nutrition, pharmacological effects of Chinese herbal medicines selected from raw materials further can be realized by the rice, and effects of clearing the heat, lowering the fire, removing toxicity and decreasing the fire can be realized by the rice.

The invention discloses donkey-hide gelatin-chocolate beans and a preparation method therefor and belongs to the technical field of food processing. The donkey-hide gelatin-chocolate beans comprise donkey-hide gelatin and chocolate layers coating outer sides of the donkey-hide gelatin. The preparation method comprises the steps: softening the donkey-hide gelatin, dicing the donkey-hide gelatin, scalding the donkey-hide gelatin in auxiliaries so as to obtain donkey-hide gelatin spheres, and then, coating surfaces of the donkey-hide gelatin spheres with molten chocolate, thereby obtaining the donkey-hide gelatin-chocolate beans. According to the donkey-hide gelatin-chocolate beans and the preparation method therefor, donkey-hide gelatin dices are subjected to stewing frying, outside surfaces of the donkey-hide gelatin dices are coated with chocolate paste to form protective layers, the pressure resistance is improved, the degree of completeness is maintained, and thus, the obtained donkey-hide-gelatin-containing chocolate beans are easy in storage and transportation. According to the donkey-hide gelatin-chocolate beans prepared by the method, the stinking smell of the donkey-hide gelatin is effectively eliminated, donkey-hide gelatin eating people are extended, and thus, the donkey-hide gelatin-chocolate beans have a good market prospect.

Spirulina qi-regulating blood-nourishing rice is made of, by weight parts, 30-45 parts of spirulina phycocyanin liquid, 20-28 parts of astragalus, 23-26 parts of atractylodes lancea, 18-22 parts of blumea, 13-19 parts of basella alba, 12-17 parts of fimbristylis miliacea, 10-15 parts of carthamus tinctorius, 8-13 parts of platycarya strobilacea sieb, 5-9 parts of white hyacinth bean, 4-8 parts of anoectochilus formosanus, 3-6 parts of pen shell ligament, 2-5 parts of daylily root and 700-900 parts of rice. A method for preparing the spirulina qi-regulating blood-nourishing rice mainly comprises a step (1) of preparing rice; a step (2) of preparing spirulina phycocyanin liquid; a step (3) of preparing Chinese medicine liquid; a step (4) of mixing; and a step (5) of drying and sterilization. According to the method, phycocyanin in fresh spirulina is fully extracted, and phycocyanin and the Chinese medicine liquid are evenly mixed and then sprayed on the surface of the rice, so that the rice has rich phycocyanin nutrient and further has pharmacology effects of the selected traditional Chinese medicines in the raw materials and has effects of regulating qi and nourishing blood.

The invention relates to cream powder. The powder comprises the following raw materials in parts by weight: 5-10 parts of palm oil, 10-30 parts of vegetable oil, 25-40 parts of animal oil, 10-15 partsof casein, 1-2 parts of essence, 5-10 parts of an emulsifier, 5-6 parts of polyglycerol ester, 2-8 parts of whey powder, 5-8 parts of butter and 2-5 parts of white granulated sugar. The invention solves the technical problems of large cream fat particles and difficult absorption in the prior art.