58results about How to "Fragrant and delicious" patented technology

The invention discloses a processing method of special type wild boar bacon. The processing method comprises the ten major steps of: selecting a material; placing under a cold environment; trimming; tumbling; pickling; cleaning; soaking; drying; fire-curing; and air-drying. The processing method has the beneficial effects that the special type wild boar meat is used as the raw material, the special flavor of the bacon is substantially guaranteed, meanwhile various natural Chinese traditional medicine raw materials are used as spices for pickling, not only the natural quality of the bacon can be guaranteed, but also the bacon has a health-care function, grease of the bacon can be effectively removed through multiple cleaning and soaking, finally the meat is subjected to fire-curing by using cinnamomum hupehanum branches and leaves, branches and leaves of pine and cypress trees and ailanthus bark, smoke is directly used for fire-curing of the bacon after being filtered by active silicon oxide, harmful components in the smoke can be filtered off, and the bacon is subjected to fire-curing of bamboo leaves on the last day. The special type wild boar bacon pickled by using the method has rich and delicious flavor, yellow color, diffusing aroma, lasting pure taste, no greasiness and long storage period and can meet the diverse requirements of people on material and cultural life.

The invention discloses a wheat germ acetic acid milk tea. The wheat germ acetic acid milk tea is prepared by the following raw materials in parts by weight: 600-700 parts of skim milk, 40-50 parts of wheat germ, 20-30 parts of avena sativa kernels, 10-20 parts of shredded kelp, 20-30 parts of liquorice, 10-20 parts of blueberry, 20-30 parts of plum-leaf crab, 30-40 parts of edible cactus, 6-7 parts of mulberry, 4-5 parts of pink, 7-8 parts of Buddleja officinalis, 5-6 parts of szechuan lovage rhizome, 2-3 parts of rubia tinctorum madder root, 7-8 parts of barbed skullcap herb, 20-30 parts of lemon vinegar and a proper amount of aromatic carbon. According to the invention, the wheat germ, the avena sativa kernels and other raw materials are baked by the aromatic carbon, so that the finished milk tea is strong in carbon fragrance and unique in flavor; the blueberry and other raw materials are added to enable the milk tea to be comprehensive in nutrition, rich in taste and fragrant and delicious and to have the effects of helping produce saliva, slaking thirst, benefitting the spleen, nourishing the stomach, improving the skin to maintain the look, promoting memory and the like; the lemon vinegar is added to enable the milk tea to have pleasant sweetness and sourness; the milk tea can regulate the acid-base equilibrium of a human body, promote metabolization and improve the immunity of the human body.

The invention provides health tea with effects of reducing blood pressure, reducing blood fat and decreasing blood sugar and a preparation method of the health tea. The main components of the health tea are tea leaves. The health tea also comprises Niugeng grass dried powder, tea extract, wolfberry extract, gynostemma pentaphylla extract, extract of the root of kudzu vine, mulberry leaf extract and semen cassiae extract. The preparation method comprises the following steps: extracting, drying, crushing, mixing and packaging. The health tea can achieve a synergistic effect, has the effects of tonifying deficiency and nourishing yin, preserving health, treating both deficiency and excess and treating both symptoms and root causes and has the effects of simultaneously treating multiple diseases and promoting health on patients suffering from hypertension, hyperlipidemia and hyperglycemia. The complex tea provided in the invention is compounded by two-purpose natural traditional Chinese medicine extracts serving as medicine and food with the effects of reducing blood pressure, reducing blood fat and decreasing blood sugar and tea leaves, the scented and delicious aroma of the original tea is kept, the effects of reducing blood pressure, reducing blood fat and decreasing blood sugar of the complex tea are improved, and the health tea does not have toxic or side effect. Moreover, the effects of reducing blood pressure, reducing blood fat, decreasing blood sugar and enhancing the body immunity are achieved.

The invention discloses a corn ice cream and its preparation method. The corn ice cream comprises the following raw materials by weight: 25-45 parts of corn juice, 3-8 parts of Chinese wolfberry juice, 5-10 parts of honey, 40-60 parts of whole milk, 5-10 parts of white sugar, 2-5 parts of starch, 4-10 parts of cream and 20-40 parts of water. The preparation method comprises the following steps: 1) weighting the stripped cooked corn grain and placing into a juice extractor, adding water and squeezing to obtain the corn juice; 2) weighting fresh Chinese wolfberry and placing into the juice extractor for squeezing to obtain the Chinese wolfberry juice; 3) weighting each raw material and uniformly mixing to obtain a mixture; 4) disinfecting the mixture; 5) placing the mixture in a homogenizer for homogenization; 6) rapidly cooling the mixture to the temperature of -2-3 DEG C, and aging at the temperature; 7) placing the mixture in stirring barrel of a freezing machine, freezing under the stirring state, removing, packing, quickly freezing and hardening to obtain the product. The corn ice cream has the advantages of fragrant local flavor, abundant nutrition and certain health care efficacy.

The invention relates to a making method of flavor dried buffalo cheese, which is characterized by comprising the following steps of: tearing buffalo cheese made by adopting the traditional method of fermenting fresh buffalo milk, and the like into pieces, adding seasoning and pickling, carrying out primary temperature control drying, tearing into shreds, then adding a plurality of flavoring additives, carrying out secondary temperature control drying, and sterilizing to prepare various flavors of cheese foods. The flavor dried buffalo cheese prepared by adopting the method is unnecessary to be refrigerated and more convenient to preserve, transport and sell, not only retains high nutrition constituents of the buffalo cheese, but also has delicious and tasty mouthfeel due to special ingredients and making, is more suitable for taste habits of the masses in China and is a small milky flavor food which is full of nutriments and suitable for both children and adults.

The invention discloses frying oil special for families and a preparation method thereof. The frying oil comprises the following materials in percentage by weight: 20%-80% of palm super liquid oil, 10%-80% of low erucic acid colza oil and 0-70% of corn germ oil. The blending standard of the frying oil is that the AOM of the frying oil special for families ranges from 24-100h. In addition, a nutrition enhancer, namely natural vitamin E (accounting 0-0.5% of the weight of the frying oil), and L-ascorbic acid palmitate (0-0.02%) are added, and the adding weight of the nutrition enhancer and the L-ascorbic acid palmitate is not equal to zero simultaneously. The iodine value of the palm super liquid oil is 65-72g / 100g, and the cooling test time of the frying oil is longer than 5.5h. The frying oil is prepared as follows: selecting an oil type with frying resistance reasonably, taking the natural vitamin E and the L-ascorbic acid palmitate as an antioxidant and the nutrition enhancer, and blending scientifically. By using the frying oil special for the families, wheaten food can be fried to be golden and crisp, meat food can be fried to be soft and crisp, the food is not oily, the color, the smell and the flavor of the food are superior than those of food fried by other oil, so that the frying function of the frying oil special for the families can be guaranteed, and the oil has certain nutritional value, therefore, the demands of family consumers can be met.

The invention discloses a method for preventing yolk of salted duck eggs from generating black circles. The method comprises the following steps of starting controlling the freshness of raw duck eggsfundamentally, so that the breeding of microorganisms can be reduced, and the adverse effect caused by that the microorganisms breed when being preserved and stored subsequently is reduced; then reasonably controlling the salinity of preserving liquid, and preserving temperature, and under the assistance of ultrasonic waves, performing preserving, so that the preserving time is greatly shortened,and the possibility that the yolk of the duck eggs generates black circles is reduced; performing cooperation with the addition of a chelating agent, wherein when the preserving liquid penetrates intothe duck eggs, iron ions in the yolk can be chelated, the condition that hydrogen sulphide generated by sulfur-containing amino acids in egg white generates ferrous sulfite to form the black circlesis avoided; finally, after heating for sterilizing in a water bath, coating a layer of protecting liquid on the surfaces of duck egg shells, wherein the protecting liquid comprises chitosan and triethanolamine, so that the protecting liquid has good fresh keeping effect on the salted duck eggs, and the speed of generating the hydrogen sulphide in the coated duck eggs is reduced or the condition ofgenerating the hydrogen sulphide in the coated duck eggs is even avoided, the grease oxidation is slowed down, the speed of breeding bacteria is reduced, and the black circles are further restrained.

The present invention relates to a lyceum berry flavouring material. Its composition includes (by wt%) 47-50% of lyceum berry, 0.6-0.8% of lyceum leaf, 9-12% of refined salt, 6-8% of monosodium glutamate, 4-6% of honey, 0.8-1% of yeast extract and 24-26% of edible oil.

The invention discloses a method for processing healthy corn beverage. Corn beverage produced by the method has unique flavor and delicious fragrance and is a healthy nutrient beverage suitable for people of all ages and both sexes. The method adopts the technical scheme including the following steps: corn is cleaned after the corn husk and silk are peeled, boiled in boiling water for 5 minutes , and is beaten for obtaining feed liquid; the feed liquid is separated through a centrifugal machine for residue removal, and then filtered by a gauze; clear juice is injected into a tank for standby application; granulated sugar, carboxymethyl cellulose, sucrose ester, gelatin and agar-agar are filtered through hot melting, added with corn juice, white granulated sugar, citric acid and honey, and then uniformly mixed; the prepared and uniformly mixed ingredient is added into a high-pressure homogenizer for homogenate, filled into a cleaned and disinfected glass bottle and sealed; high-temperature instant sterilization is carried out for 30 minutes in the temperature of 121 DEG C; and the sterilized beverage is cooled to below 40 DEG C in stages and stored in a heat insulation storeroom of 37 DEG C for one week.

The invention discloses shiitake mushroom crab-taste sauce and a making method thereof. The shiitake mushroom crab-taste sauce consists of the following main material components in parts by weight: 15-30 parts of crabs, 15-30 parts of shiitake mushroom, 20-30 parts of fermented soybeans and 3-7 parts of chilies, and auxiliary material components in parts by weight: 10-15 parts of peanuts, 10-20 parts of thick broad-bean sauce, 3-6 parts of ginger, 3-6 parts of white sugar, 3-5 parts of aginomoto, 0.5-2 parts of Chinese prickly ash and 50-70 parts of edible oil, wherein the shiitake mushroom is dried shiitake mushroom; and the crabs are crab cream, crab meat and crab sauce dried in air. As the shiitake mushroom and the crabs are adopted as main raw materials sufficiently, the sauce is thick and unique in fragrance and has rich and high-quality proteins, and both characteristics of nutrition values and health effects are ensured; and due to addition of the fermented soybeans and other auxiliary materials, the sauce is thick in fermented soybean fragrance, clear in granule, bright in color of black, brown and red, salty and slightly spicy, high in nutrition value, thick in fragrance, good in taste, simple in making method, easy in material obtaining and applicable to common people.

The invention discloses a processing method for chrysanthemums, which relates to the technical field of chrysanthemum processing, and is high in processing efficiency. According to the processing method, nutritional ingredients of chrysanthemums can be effectively retained, and brewed chrysanthemums are attractive and pure in color. The method comprises the steps of picking up fresh chrysanthemums; separating out impurities and unqualified chrysanthemums; performing primary drying at the temperature of 45-55 DEG C for 9-11 hours; spreading dried chrysanthemums at an indoor cool ventilating part for 24 hours; performing secondary drying at the temperature of 50-60 DEG C for 15-20 hours; spreading the dried chrysanthemums at the indoor cool ventilating part for 2 hours; enhancing the fragrance of the chrysanthemums at the temperature of 95-105 DEG C for less than 1 hour.

The invention discloses a triple purity health protection tea prepared by the following materials according to the part by weight: 5 to 15 parts of ginseng, 5 to 10 parts of garden eggplant flower, 5 to 10 parts of aloe, 10 to 20 parts of bamboo leaves, 10 to 15 parts of honeysuckle, 5 to 20 parts of maror, 2 to 5 parts of Alpinia japonica, and 5 to 20 parts of rhizoma imperatae. The health protection tea is fragrant and tasty, has the effects of diuresis and detumescence, relaxing bowel, clearing away heat and toxic material and eliminating vivotoxin.

A roasted crisp mutton is prepared from leg mutton, spice, soy, yellow wine, sesame oil, ginger, scallion, gourmet powder, salt, starch, egg, oil etc through pretreating, mixing, stirring preserving and coating paste.

A preparation method of a sweet potato beverage with strong fragrance. The method comprises the steps of: first cleaning the sweet potatoes with clear water, peeling and slicing the sweet potatoes into cubes; then adding water and cooking the sweet potato cubes to obtain a sweet potato gelatinization liquid; adding an extractant into the sweet potato gelatinization liquid for extraction; subjecting the extraction solution to standing and filtering to obtain a sweet potato clarified liquid; evenly mixing white granulated sugar and a sweet potato stabilizer, and fully dissolving in hot water to obtain a dissolved solution; mixing the sweet potato clarified liquid with the dissolved solution, stirring and cooling to obtain a sweet potato preparation liquid; and finally adding honey, citric acid and malic acid into the sweet potato preparation liquid, uniformly stirring, and carrying out a conventional process comprising steps of homogenizing, sterilizing, canning and cooling to prepare the sweet potato beverage. The invention breaks through the problem of removing starch from juice, so that the product really has no side effect on human nutrition health care. The sweet potato beverage with strong fragrance provided by the invention is a sweet and delicious novel potato beverage, which has natural potato flavor, function to enhance human immunity and rich nutrition, and is suitable for all ages.

The invention discloses a fructus crataegi carbonated water beverage, which comprises the following ingredients in parts by weight: 5-50% of compound fructus crataegi concentrated juice, 0-5% of strawberry primary pulp, 0-2% of roselle calyx concentrated juice, 0-2% of red date concentrated juice, 0-5% of fructus mume concentrated juice, 0-1% of flos rosae freeze-dried powder, 0-1% of fructus crataegi primary pulp, 1-10% of white granulated sugar and the balance of deoxidation water to 100%, wherein the compound fructus crataegi concentrated juice comprises fructus crataegi concentrated juices with at least two types of soluble solid matter contents, and the fructus crataegi carbonated water beverage comprises carbon dioxide of which the gas content is 0.3-0.8%. The fructus crataegi carbonated water beverage is complete in color, flavor and taste and has an extremely high juice content, and the product has a thick fructus crataegi taste and is refreshing in sourness and sweetness. The product prepared by the preparation method of the fructus crataegi carbonated water beverage has an extremely unique flavor and is high in stability.

The invention discloses a preparation method of multi-colored preserved white gourds. The preparation method is characterized by mainly adopting the technological processes of material selecting, pulp removing and cutting into strips, hardening and rinsing, boiling and odor removing, soaking and boiling in sugar, coloring and forming, drying and packaging. The multi-colored preserved white gourds processed by the preparation method are rich in nutrients, have bright and attractive colors and fragrant and good tastes and are suitable for people with diabetes mellitus, hypertension and obesity. The processing method is simple and is easy to implement. The utilization rate of the white gourd raw materials is increased.

The invention discloses five-cereal leisure rice crust and a preparation method thereof. The five-cereal leisure rice crust comprises the food materials of soybeans, wheat, millets, coarse cereals andso on which are abundant and easy to obtain; and thus, the prepared five-cereal leisure rice crust is abundant and balanced in nutritional compositions, rich in dietary fiber, and capable of promoting body metabolism. The coarse cereals are composed of buckwheat, black beans, bearded tooth mushrooms and so on; fructose components of Chinese wolfberry fruits and hawthorn fruits are integrated; andpuffing treatment is performed so that rough taste of the coarse cereals is eliminated, flavoring substances are increased, and digestion and absorption are better facilitated. Seasoning soup powderis used as an auxiliary material so that taste of the five-cereal leisure rice crust has mellower and more delicious taste; moreover, health-caring components, such as lily bulbs, L. lucidus turcz, polygonatum sibiricum and so on, are included so that the five-cereal leisure rice crust has the functions of moistening the lung, calming the nerves, promoting secretion of saliva or body fluid, stimulating appetite and so on. Lotus leaves and red yeast rice are also added so that the five-cereal leisure rice crust has the functions of eliminating grease and promoting metabolism. A rational match with base materials, namely glutinous rice and rice, is adopted so as to obtain rice crust bases; and surfaces of the rice crust bases are moistened by adopting wheat germ oil so that nutrient loss anddisadvantageous factors for digestion caused by oil-frying are avoided. The prepared five-cereal leisure rice crust is mellow in aorma, palatable and crispy so that the prepared five-cereal leisure rice crust is a delicious leisure food; moreover, the five-cereal leisure rice crust is convenient for eating and healthy, and thus, demands of the masses are met.

The invention provides senescence-resisting, wrinkle-preventing and life-span-prolonging health-caring and health-preserving tea. The senescence-resisting, wrinkle-preventing and life-span-prolonging health-caring and health-preserving tea is prepared from Anhua black tea, pilose asiabell roots, radix astragali, radix rehmanniae, Chinese wolfberry fruits, chrysanthemum flowers and honey in accordance with the principal that 'the tea borrows drug potentials while the drugs borrow tea effects'. The senescence-resisting, wrinkle-preventing and life-span-prolonging health-caring and health-preserving tea preserves original aroma, as well as refreshing and delicious flavor, of the tea leaves, and improves the health-preserving effects of the compound tea. The interaction effects of the intrinsic substance transformations with the microbial metabolites in the tea constitute the material basis for the unique health-care functions of the Anhua black tea. Being drunk, the senescence-resisting, wrinkle-preventing and life-span-prolonging health-caring and health-preserving tea has the functions of resisting senescence, preventing wrinkles, prolonging life span, nourishing Yin, tonifying the kidney, benefiting essence, improving eyesight, enhancing immunity, reducing blood sugar, reducing blood lipid, and resisting hepatic adipose infiltration. The senescence-resisting, wrinkle-preventing and life-span-prolonging health-caring and health-preserving tea is suitable for the people with the symptoms of endogenous blood poisoning, kidney deficiency and facial wrinkles to drink.

The invention belongs to the field of food, and relates to an edible fungus solid beverage and a preparation method thereof. The edible fungus solid beverage comprises, by weight, specifically matchedneedle mushroom powder, pleurotus eryngii powder, xylitol, sucralose, guar gum, whey protein powder, zinc gluconate and hydroxymethyl cellulose. The needle mushroom powder and the pleurotus eryngii powder are prepared by vacuum freeze drying and a superfine grinding technology, and materials are mixed according to weight ratio. The prepared edible fungus solid beverage is complete in color, fragrance and taste, easy to store and convenient to carry and use, protein content reaches up to 23.66%, polysaccharide content reaches up to10.86, and the number of fine powder is as low as 7%.

The invention relates to a processing method of sealed fish. The processing method comprises the following steps of: 1) manufacturing sealed fish stuff: mincing streaky bacon into minced pork, adding cooking wine and monosodium glutamate, and stirring uniformly for later use, wherein the using amounts of the cooking wine and the monosodium and glutamate are respectively 4-5wt% and 1-2%; 2) removing the internal organs of the fish: splitting the fish belly, taking out the internal organs of the fish, cleaning the fish with water after the inner part of the fish maw is cleared, and drying; 3) curing: spraying salt on the body surface of the fish, then putting the fish into the container, turning over the fish after two days, and curing for two days; 4) sealing the fish: putting the sealed fish prepared in the step 1) in the fish maw cured in the step 3), and sealing the opening on the fish belly; and 5) air-drying: hanging the fish with the head upward, naturally air-drying till the fish body becomes hard from soft, so as to prepare a finished product. The sealed fish processed by adopting the processing method has excellent fresh taste and unique flavor, and leaves aftertaste in the mind without missing after being eaten by a person, so that a new processing method and a new edible method of the fish are provided for people.

The invention discloses a preparation method of a white gourd granule beverage. The preparation method is characterized by being mainly prepared from white gourd juice, sodium alginate and water and is prepared by carrying out the processing processes of pectin regulation, coloring, instillation granulation, curing, rinsing and packaging. The white gourd granule beverage processed by adopting the method disclosed by the invention is rich in product nutrition, suspended in beverage granule, bright and attractive in color, fragrant and tasty in flavor and suitable for being ate by diabetes, hypertension and obesity people. The processing method disclosed by the invention is simple and easy to implement, the utilization ratio of a white gourd raw material is increased and a relatively good economic benefit can be obtained.

The invention provides a health-care health-preserving tea capable of reinforcing the kidney, supporting yang, benefiting eyes and improving eyesight. The health-care health-preserving tea is prepared from Anhua dark tea, dodder, wolfberry fruit, broomrape, cornel and raspberry according to the principle of mutual benefits. The health-care health-preserving tea maintains the original subtle fragrance and palatability of the tea, and enhances the health-preserving function of the compound tea. The conversion of the inherent substances in the tea and the interactions of the microbial metabolites constitute the material basis of the unique health-care function of the Anhua dark tea. After being drunk, the health-care health-preserving tea has the effects of reinforcing the kidney, supporting yang, benefiting eyes, improving eyesight, tonifying the liver and the kidney, securing essence and reducing urination. The health-care health-preserving tea is suitable for people with deficiency of the kidney, lumbago, impotence and seminal emission, frequent micturition, infertility because of cold wombs, poor night vision, deficiency of liver-yin and kidney-yin, premature senility and dry faces with wrinkles.

The invention relates to the technical field of Nang making, and in particular to shredded hot pepper Nang and a preparation method thereof. The shredded hot pepper Nang is prepared by the following steps: mixing flour, eggs, table salt, sugar, rapeseed oil and fermentation powder, then adding water, performing uniform stirring, and kneading the mixture into a dough; after the dough is fermented,kneading the fermented dough into strips, cutting the strips into blocks, and rolling the blocks to be flat; spreading shredded hot pepper sauce special for making Nang onto the rolled doughs, wrapping the shredded hot pepper sauce, and performing rolling to obtain Nang blanks, wherein the upper half part of each Nang blank is provided with vent holes; and baking the Nang blanks to obtain the shredded hot pepper Nang. According to the invention, original nutrient components and capsorubin are greatly protected from being lost by combination of shredded hot pepper special for cold-stirred Nangpreparation and the Nang blanks, and meanwhile, the obtained shredded hot pepper Nang is fragrant and delicious, has full sauce flavor and slightly hot taste, and is suitable for being eaten by peopleof all ages. The preparation method is simple and convenient, types of Nang products are enriched, and applications of hot pepper sauce are broadened.

The present invention provides a health-care tea with functions of nourishing yin, tranquilizing the mind, tonifying the liver and invigorating the kidney. The tea is prepared from Anhua dark tea, fructus schisandrae chinensis, ganoderma lucidum, Chinese yam, and asiatic cornelian cherry fruits in accordance with the principle of "tea in virtue of medicine-effect and medicine by dint of tea-effect". The health-care tea not only keeps the fragrant and delicious taste of the original tea, but also improves the health-care effect of the compound tea. The transformation of the inherent substances in tea and interaction of the metabolites of microorganisms constitute the material basis for the unique health function of Anhua dark tea. Drinking the health-care tea with the functions of nourishing yin, tranquilizing the mind, tonifying liver and invigorating the kidney can effectively tonify the liver and kidney, nourish yin and tranquilize the mind, enhance immunity, resist aging and oxidation, reduce blood lipid and lower blood sugar; and the health-care tea is applied to those who have pale yellow, dry, and wrinkled skin, and premature senility.

The invention provides health-preservation health-care tea capable of nourishing the kidney, strengthening yang and strengthening tendons and bones. According to the health-preservation health-care tea disclosed by the invention, Anhua dark tea, ginseng, pilose antlers, erba epimedii, rhizoma alismatis, rhizoma atractylodis and honey are selected to be used as raw materials, and the health-preservation health-care tea is prepared according to a principle that the efficacies of tea and efficacies of medicines are combined to have synergistic interaction. The fragrance of original tea leaves is maintained, the health-preservation health-care tea is delicately fragrant and delicious, and the health-preservation effects of compounding tea are also improved. The transformation of inherent substances in tea and the interaction of microbial metabolism products form the substance basis of the unique health-care functions of the Anhua dark tea. After the health-preservation health-care tea capable of nourishing the kidney, strengthening yang and strengthening tendons and bones, the effects of powerfully tonifying qi and blood, nourishing the liver and the kidney, benefitting intelligence, soothing the nerves, improving the eyesight and the like are achieved, the health-preservation health-care tea is suitable for people suffering from weakness in bodies, vertigo, blurred vision and soreness and weakness of waist and knees, and after the health-preservation health-care tea is often drunk, the purpose of prolonging life can be achieved.

The invention discloses a making method of healthy schisandra chinensis and trichosanthes kirilowii vinegar and belongs to the field of healthy vinegar processing. The making method is characterized in that the healthy schisandra chinensis and trichosanthes kirilowii vinegar adopts schisandra chinensis and trichosanthes kirilowii which having a high health-care value as raw materials, the health vinegar having good color, fragrance and taste is made, an effective solution is provided for deep raw material processing, the nutrition ingredients of the raw materials are also effectively retained, and the healthy vinegar has the health-care effects of astringing the lung to stop cough, nourishing, arresting seminal emission, moistening lung, reducing phlegm and the like, has a unique special flavor and taste and has a larger market development value.

The invention relates to the technical field of chilli shreds and provides agaric chilli shreds and a processing method thereof. The invention is composed of the following raw materials in parts by weight: 15 parts of Siping pepper, 2 parts of agaric, 1.3 parts of salt, 1.7 parts of garlic, 0.35 part of monosodium glutamate, 0.3 part of white sugar, 0.03 part of pepper, 4 parts of colza oil and 0.5 part of onion. The invention overcomes the defects of strong flavor and monotone nutrient component of traditional pepper products, contains unique nutrient components of agaric, and retains the health care efficacy of agaric; the invention presents a bright red date color, is transparent, black and shining, unctuous, glossy, fragrant, tasty; the invention has strong garlic flavor, rich oil flavor and sufficient jam flavor; the taste is slightly peppery, crispy, fresh and cool, and the taste is fine and smooth with the meat quality sense of pepper and the specific flavor of the product, thus being applicable to people of each age group to eat and strengthening market competitiveness.

The invention discloses a Chinese wolfberry condiment, and belongs to the technical field of seasonings. The Chinese wolfberry condiment consists of the following raw materials in proportion by weight: 47-50 of Chinese wolfberry fruits, 0.6-0.8 of Chinese wolfberry leaves, 9-12 of refined salt, 6-8 of sodium glutamate, 4-6 of haws, 0.8-1 of a yeast extract and 24-26 of peanut oil. According to themade condiment disclosed by the invention, natural fragrance of Chinese wolfberries is perfectly preserved, nutrient components of the Chinese wolfberries are preserved to the maximum extent, and thestorage time is long; and when the condiment is used for seasoning, the effects of being good in mouth feel, rich in fragrance, delicious and health-care, strengthening bodies and preventing diseasescan be achieved. In addition, the Chinese wolfberries do not have toxic or side effects on human bodies, and can strengthen the health of the human bodies after being often eaten.

The invention provides health-keeping tea with functions of resisting fatty liver and enhancing immunity. The health-keeping tea is prepared from Anhua black tea, black sesame, fructus lycii, glossy privet fruit, radix rehmanniae and rock candies according to a principle that tea is in virtue of medicine potential, and medicine is in virtue of tea power. The health-keeping tea not only maintains the original fragrance of tea, but also improves health maintenance function of compound tea. The material basis for the unique health care function of the Anhua black tea is formed by the interaction between the transformation of the inherent substances in the tea and the metabolites of microorganisms. The health-keeping tea with the functions of resisting fatty liver and enhancing immunity has the effects of nourishing liver and kidney, replenishing vital essence to improve eyesight, moistening the five internal organs, blackening the beard and hair as well as maintaining beauty and keeping young; the health-keeping tea also has the functions of enhancing immunity, resisting aging, reducing blood fat and blood glucose and resisting fatty liver, thus being suitable for being drunk by people who have endogenous blood poison and need to resist aging and wrinkle.