32results about How to "Good appetizer" patented technology

The invention discloses fish-bone appetizing haw-containing peanut butter. The fish-bone appetizing haw-containing peanut butter is prepared from 5-8 parts by weight of garlic, 1-2 parts by weight of ginger, 1-2 parts by weight of powdered pepper, 2-4 parts by weight of yellow rice wine, 2-3 parts by weight of scallion, 13-16 parts by weight of fish bone, 4-5 parts by weight of sea-tangle, 1-2 parts by weight of peeled shrimp, 280-350 parts by weight of peanut kernel, 20-30 parts by weight of macadamia nut kernel, 10-20 parts by weight of brown rice, 10-20 parts by weight of coix seed, 20-50 parts by weight of fermented flour sauce, 10-20 parts by weight of appetizing fruit and vegetable powder, 10-20 parts by weight of brown sugar and 5-8 parts by weight of shaddock peel. The fish-bone appetizing haw-containing peanut butter has reasonable compatibility and good appetizing effects and has effects of nourishing stomach, clearing heat and improving immunity. Through braising of fish bone, peeled shrimp and other accessory materials, a fishy smell can be removed so that the fish-bone appetizing haw-containing peanut butter has a fresh and delicious taste. The puffed peanut kernel composite powder has a unique delicious and crisp taste.

The invention discloses a clear oil compound seasoning. The clear oil compound seasoning contains the following components: rape seed oil and spice, wherein the spice at least contains chilli and/or chilli oil. The spice is one or a combination of several of ginger, Guangxiang, fennel, bay leaf, pepper and Chinese galangal powder. The invention also discloses a method for manufacturing the clear oil compound seasoning. The seasoning has good effects of promoting appetite and seasoning, and is particularly suitable to be used as a bottom material of hotpot, particularly Chongqing hotpot. The seasoning can be preserved for long term and used at any time. The manufacturing method can keep nutrient components, can play a role in improving the flavor and increasing many qualities of color, fragrance, taste and the like, and stimulates the appetite of people more.

The invention provides a preparation method of hawthorn vinegar. The preparation method of the hawthorn vinegar comprises the following specific steps: firstly, washing the hawthorns, lemons, sticky rice and pears with water respectively; secondly, mixing the hawthorns, the lemons, the sticky rice and the pears according to a certain weight ratio, and then carrying out homogenizing and crushing to obtain homogenate; thirdly, adding water into the homogenate for diluting, and uniformly stirring to obtain diluent; fourthly, adding cellulase and pectinase into the diluent for carrying out enzyme treatment to obtain enzyme treating fluid; fifthly, adding chitosan into the enzyme treating fluid for uniformly stirring, and then standing, centrifuging and collecting supernatant; sixthly, adding yeast of which the weight is 0.6 to 0.8 percent of the weight of the supernatant into the supernatant for fermenting, and thus obtaining fermented grains after the fermentation is ended; seventhly, adding vinegar's yeast into the fermented grains for carrying out deep liquid fermentation, and then carrying out after-ripening after the fermentation is ended; eighthly, aging the after-ripened vinegar grains; ninthly, filtering and sterilizing. The hawthorn vinegar provided by the invention has the advantages of sourness, sweetness, deliciousness and good appetizing effects.

The present invention discloses cat food with digestion-helping and appetite-stimulating effects. The cat food comprises the following raw materials in parts by weight: 80-120 parts of wheat flour, 20-50 parts of corn flour, 3-6 parts of apple juice, 3-6 parts of malt, 3-6 parts of probiotics, 5-11 parts of Chinese yam powder, 5-11 parts of sweet wormwood herb, 3-5 parts of poria cocos, 3-5 partsof chicken's gizzard-membrane, 10-15 parts of bananas, 1-3 parts of taurine, 3-5 parts of licorice, 3-5 parts of apricot kernels, 5-9 parts of kelp, 4-8 parts of dried tangerine peels, 5-9 parts of haws, 3-7 parts of nostoc flagelliforme, 2-6 parts of tea polyphenols, 3-7 parts of hazelnut kernels, 4-8 parts of hedychium spicatum seeds, 2-6 parts of thunbergia fragrans stem leaves, 5-8 parts of vegetable oil, 1-4 parts of edible salt and 3-6 parts of honey. The cat food is reasonable in design, proper in method, good in the appetite-stimulating effect and suitable for promotion.

The invention belongs to the technical field of food processing, and particularly relates to a manufacturing method of an aromatic spiced turnip. The aromatic spiced turnip is prepared from the following raw materials in parts by weight: 10-15 parts of turnip, 3-7 parts of fermented black bean, 2-5 parts of glutinous rice sweet wine, 1-3 parts of salted kumquat, 2-5 parts of Randia cochinchinensis, 0.3-0.7 part of Emblica officinalis and 0.7-1.2 parts of table salt. The manufacturing method is suitable for large-scale production. The spiced turnip has the advantages of pure mouthfeel and aroma, crisp taste, unique flavor and rich nutrients, can promote digestion functions of the stomach and intestines, and has the effects of stimulating the appetite and relaxing the bowels.

The invention relates to mint-taste dried meat floss biscuits and a making method thereof, and belongs to the field of food processing. The mint-taste dried meat floss biscuits comprise a skin material, a bakery shortening material and a filler, wherein the skin material comprises the following raw materials of high-gluten flour, low-gluten flour, barley flour, tea-seed oil, xylitol, eggs, mint, haws, licorice roots, argy wormwood leaves, radix angelica sinensis, yeast powder, sugar stevia leaves, cloves and an appropriate amount of water; the bakery shortening material comprises the followingraw materials of medium-gluten flour, tea-seed oil and butter; and the filler comprises the following raw materials of mung bean paste, dried meat floss, butter, xylitol and salt. The making method comprises the following making working procedures of taking the raw materials, making the skin material, making the bakery shortening, performing leavening for the first time, performing leavening forthe second time, making the filler, making round cakes and the like. According to the provided mint-taste dried meat floss biscuits, the xylitol is used for replacing white sugar, so that the sugar content of the dried meat floss biscuits is reduced; the mint is added, so that the dried meat floss biscuits are unique in flavor, and delicious; the Chinese herbal medicines are added, so that the dried meat floss biscuits have health-care efficacy of invigorating the stomach, promoting digestion, warming the middle warmer, reliving a cough, clearing heat, removing toxicity and the like.

The invention discloses a Chinese medicinal composition for dispersing qi depression, promoting appetite, removing stagnation and stopping pain and a preparation method thereof, and belongs to the field of traditional Chinese medicine modernization. The active ingredients of the Chinese medicinal composition for dispersing qi depression, promoting appetite, removing stagnation and stopping pain are prepared from the following raw materials in part by weight: 120 parts of costus root, 100 parts of agilawood, 100 parts of tangerine peel, 100 parts of officinal magnolia bark (processed with ginger), 80 parts of cardamom, 80 parts of fructus amomi, 70 parts of fruit of trifoliate orange (fried with bran), 40 parts of green tangerine peel (processed with rice vinegar), 40 parts of cyperus rotundus (processed with rice vinegar), 40 parts of corydalis tuber (processed with rice vinegar), 40 parts of root of Chinese thorowax, 30 parts of curcuma and 30 parts of liquoric root. The composition has the advantages of stable and controllable quality, obviously improved treatment effect compared with that of the conventional market-available formula, reduced dosage taken by a patient, improved bioavailability and obvious economic and social benefit.

The invention discloses purple sweet potato and plum blossom melancholy dispelling porridge. The purple sweet potato and plum blossom melancholy dispelling porridge is prepared from the following raw materials in parts by weight: 150-160 parts of purple sweet potatoes, 100-150 parts of rice, 4-5 parts of a nutritional supplement, 6-10 parts of soft-shelled turtle meat, 2-3 parts of rice vinegar, 8-10 parts of fresh bamboo shoot, 16-17 parts of lemon peel, 13-14 parts of wonton wrappers, 9-14 parts of frozen bean curd, 3-6 parts of lotus leaves, 10-15 parts of fish eggs, 15-17 parts of watermelon peel, 3-4 parts of bamboo fungus juice, 4-5 parts of minced green onion and ginger, 7-10 parts of sweet violet, 3-4 parts of Fen liquor, 4-7 parts of chopped green onion, 7-9 parts of tea leaf dreg, 2.6-2.8 parts of donkey-hide gelatin, 0.9-1 part of Chinese herbaceous peony, 1-1.5 parts of herba elsholtziae, 1-2 parts of plum blossoms and 2.2-3 parts of root of rustyhair raspberry. According to the purple sweet potato porridge, the components including the fish eggs, the sweet violet, the lemon peel and the like are added so that the mouth feel of the purple sweet potato porridge is enriched; and the purple sweet potato porridge also contains a plurality of health components such as the radix rubi reflexi, the donkey-hide gelatin and the plum blossoms, so that the purple sweet potato porridge has the effects of enriching blood, nourishing yin, appetizing, dispelling melancholy, promoting the secretion of saliva or body fluid and reducing phlegm.

The invention discloses mass appetizing tablets, which are characterized by consisting of the following raw materials by weight: 5-15 grams of dangshen, 5-15 grams of white atractylodes rhizome, 5-15 grams of indian buead, 3-8 grams of dried orange peel, 5-15 grams of gizzard-membrane, 5-15 grams of grassleaf sweelflag rhizome, 20-40 grams of immature sweet orange, 10-20 grams of costus root, 20-40 grams of witchweed and 40-60 grams of herb of manyflower tickclover.

The invention relates to the technical field of cake foods, in particularly to a formula of pineapple ice cakes. The pineapple ice cakes are made from the following raw materials in parts by weight: 1000 parts of glutinous rice flour, 50-80 parts of edible glucose, 20-40 parts of malt sugar, 300-400 parts of edible corn starch, 100-200 parts of shortening, 100-200 parts of pineapple granules, 200-280 parts of soybean oil and 5-10 parts of a food additive. According to the formula disclosed by the invention, the defects existing in the prior art are overcome, sodium dehydroacetate and the pineapple granules are added to the cakes, the sodium dehydroacetate gives ice-cold mouth feel to the cakes, and the pineapple granules give sour and sweet mouth feel to the cakes, so that the pineapple ice cakes are ice-cold, sour and sweet to eat, have favorable effect of stimulating the appetite, have favorable nutrient value, and conform to the taste of the public.

The invention discloses a processing method of stomach-warming and eyesight-improving fresh ginger. The method comprises the following steps: S1, peeling tender ginger; cutting the ginger into gingerslices; performing blanching; then, adding table salt and tartaric acid for pickling to obtain a material A; S2, fishing the ginger slices from the material A; then, adding deionized water; after ultrasonic treatment, taking out the ginger slices for airng to obtain a material B; S3, mixing the material B and a pickling material; then, performing pickling; next, performing packaging and sterilization to obtain the stomach-warming and eyesight-improving fresh ginger. The processing method of the stomach-warming and eyesight-improving fresh ginger provided by the invention has the advantages that the fresh ginger is used as a main material; the obtained product has unique mouthfeel and rich nutrition, and has good stomach-warming and eyesight-improving effects.

The invention discloses an appetizing cocktail making method. The making method comprises the following steps: 1, selecting raw materials comprising wine, a haw juice, soda water and ice cubes; 2, blending the wine with the haw juice, the soda water and the ice cubes according to a ratio of 3:4:2:1; and 3, uniformly stirring the above obtained mixed liquid for 5-7min. Appetizing cocktail obtained in the invention is simple to operate, can be drunk before meals, and has very good appetite stimulation and appetizing effects.

The invention relates to a novel health-caring beverage. The novel health-caring beverage is prepared from the following raw materials in parts by weight: 20-25 parts of yellow rice, 8-12 parts of redyeast rice, 6-10 parts of malt, 7-10 parts of Chinese violet, 8-12 parts of linseeds, 12-15 parts of mulberry fruits, 12-18 parts of lophatherum gracile, 10-15 parts of cortex albizziae, 6-8 parts oferigeron breviscapus, 6-10 parts of dark plum seeds, 8-12 parts of lotus leaves, and 5-8 parts of a flavoring agent. The flavoring agent is prepared from the following raw materials in parts by weight: 15-22 parts of honey, 3-8 parts of mint, 8-12 parts of sweet-scented osmanthus blossoms, and 5-8 parts of fig fruits. The yellow rice has the functions of benefiting Yin, benefiting the lungs, andbenefiting the large intestines; the red yeast rice has the functions of activating the circulation of the blood to dissipate blood stasis, strengthening the spleen, and helping digestion; the combination of the traditional Chinese medicines has the functions of clearing away heat, relieving toxic heat, strengthening the spleen, and nourishing the stomach; and the added flavoring agent is capableof reducing strong smell of the traditional Chinese medicines. The novel health-caring beverage has good appetizing effects, increased popularity among the consumers, and improved health care effects.

The invention discloses a salty-plum-and-zizyphus-mauritiana-containing beverage and a making method thereof. The salty-plum-and-zizyphus-mauritiana-containing beverage is prepared from, by weight, 10%wt-20%wt of zizyphus-mauritiana pulp, 2%wt-4%wt of salty plum pulp, 4%wt-8%wt of saccharose, 4%wt of fructose, 0.1%wt-0.2%wt of xanthan gum, 0.1%wt-0.2%wt of CMC, 0.01%wt-0.02%wt of L-ascorbic acid, 0.02%-0.04% of ethyl maltol and the balance deionized water. A technological process includes the steps of salty-plum juice making; zizyphus-mauritiana juice making; preparing; homogenizing; filling and sterilizing; cooling and packaging; finished product obtaining. The novel zizyphus-mauritiana-containing beverage is milk faint yellow in color, sour, sweet, salty, tasty and pleasant in fragrance.

The invention discloses a traditional Chinese medicine composition for preventing and treating cardiovascular and cerebrovascular blockage. The traditional Chinese medicine composition comprises the following raw materials in parts by weight: 15-30 parts of radix notoginseng, 15-30 parts of panax quinquefolius, 250-300 parts of arillus longan, 15-30 parts of ganoderma lucidum seu japonicum, 1-3 parts of cordyceps, 1-3 parts of calculus bovis, 1-3 parts of herba dendrobii, 1-3 parts of semen persicae, 6-9 parts of fructus crataegi, 6-9 parts of rhizoma ligustici chuanxiong, 1-3 parts of myrrha, 1-3 parts of olibanum, 6-9 parts of radix angelicae sinensis, 6-9 parts of radix astragali, 6-9 parts of radix codonopsitis and 6-9 parts of radix salviae miltiorrhizae. During preparation, the raw materials except arillus longan are crushed to 200-500 meshes, then are uniformly mixed with arillus longan, are added with water at a solid-liquid ratio of 1: 5-1: 10, and are decocted to obtain pharmaceutical ointment. The traditional Chinese medicine composition provided by the invention pays attention to compatibility of different effects of various herbs in the prescription, adopts excellent medication, can remove pathogenic factors timely, has effects of preventing diseases and keeping fit, has less side effects, and has effects of preventing and treating cardiovascular and cerebrovascular blockage.

The invention discloses a traditional Chinese medicine composition for treating abdominal distension. The traditional Chinese medicine composition comprises 20-40 parts of cortex magnoliae officinalis, 20-40 parts of pericarpium citri reticulatae, 20-40 parts of fructus aurantii, 20-40 parts of rhizoma pinelliae, 15-40 parts of fresh ginger, 10-20 parts of poria cocos, 6-12 parts of fructus aurantii immaturus, 8-15 parts of radix codonopsis, 8-12 parts of raw liquorice, 8-15 parts of cassia twig, 8-15 parts of rhizoma atractylodis macrocephalae, 10-20 parts of red dates and 3-8 parts of radix et rhizoma rhei. The traditional Chinese medicine composition disclosed by the invention has good effects of promoting the circulation of qi and removing flatulence, calming the adverse-rising energy and arresting vomiting, and promoting appetite and eating, and has a good effect on patients with abdominal fullness and distention or obvious hiccup, incapability of eating, and vomiting after eating.

The invention discloses a preparation method of stomach-nourishing pomegranate wine, comprising the following specific steps: (1) selecting pomegranate and haw and processing for later use; (2) peeling sugarcane and cutting into sections and squeezing to obtain sugarcane juice, chopping coconut pulp and adding sugarcane juice and equal mass of water, heating and boiling, mashing coconut pulp and mixing the mashed coconut pulp and the boiled juice for later use; (3) washing peanut and Chinese yam and shelling and peeling, crushing and fully mixing, grinding and cooling by spreading for later use; and (4) pouring processed mixed pulp and juice into rum, heating in water bath and taking out and cooling, sealing a container, standing and adding mixed fine powders, fully stirring, adding mixed coconut puree, heating in water bath and taking out and cooling, sealing the container, standing and filtering to obtain clear wine, and carrying out instant high-temperature sterilization to obtain pomegranate wine. The invention has the following beneficial effects: the stomach-nourishing pomegranate wine has unique flavor and has good efficacy of whetting the appetite and nourishing the stomach and expelling parasite and stopping diarrhea.

The invention discloses a traditional Chinese medicine formula of wild jujube blood nourishing decoction. The formula comprises, by weight, 27-33 parts of membranous milkvetch roots, 18-22 parts of Siberian solomonseal rhizomes, 25-35 parts of prepared adhesive rehmannia roots, 8-12 parts of barbary wolfberry fruits, 10-20 parts of Indian breads, 12-18 parts of largehead atractylodes rhizomes and25-35 parts of fried wild jujubes. By the aid of the formula, a beverage similar to tea is acquired, components are mixed, placed into boiling water and stewed, solid is filtered out, liquid can be drunk, the beverage does not have unpleasant traditional Chinese medicine taste, and the beverage is sweet and sour, easily to drunk and suitable for and has good functions of stimulating appetite and improving immunity and suitable for drinking of radiotherapy and chemotherapy patients and high-intensity brain and manual workers according to experiences of an applicant.