151results about How to "Good food therapy and health care" patented technology

The invention relates to a method for processing instant coarse cereal balanced nutritional flour, which comprises the following steps of: (1) mixing 25 to 30 percent of buckwheat flour, 10 to 15 percent of fagopyrum tataricum flour, 8 to 12 percent of hulless oat flour, 15 to 20 percent of hyacinth bean flour and 30 to 35 percent of pea flour to obtain mixed flour; (2) adding water into the mixed flour and blending to form flour paste, adding solution of CaCl2 to ensure that the pH value of the flour paste is between 6.0 and 6.5, adding 140 to 160u of intermediate-temperature alpha-amylase into each gram of mixed flour, and liquefying at the temperature of between 60 and 65 DEG C to obtain liquefied flour milk; and (3) decoloring the liquefied flour milk, seasoning, and spray-drying to obtain a finished product. The method is simple, easy to operate and master, low in production cost and environment-friendly, the obtained product has high instant and blending performance, is convenient to eat, has an adjuvant therapy effect on senile diseases such as hypertension, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes, obesity and the like, and has better effects of dietetic therapy and health care than rice and wheat flour.

The invention discloses a making method of pressed salted duck, which includes: unhairing raw ducks to obtain unhaired ducks; weighing the ducks; vacuum-massaging the ducks and applying dry salt for pressed salted ducks, which accounts for 5.0-8.0% of the weight of the ducks; salting the ducks at -5 DEG C to 1 DEG C for 42-48 hours after massage is performed for 30-50 minutes; cooling herbal extract to 70-75 DEG C; using the herbal extract to hermetically soaking the ducks for 1.5-2.5 hours, using boiled water which is cooled to 48-52 DEG C to clean the ducks; sun-curing the ducks for 24-26 hours; placing the sun-cured ducks into a sun-curing basin and covering with cloth; drying the ducks in the shade in daytime; removing the cloth to air-dry the ducks at night and allowing dew to attachto the ducks; and obtaining the pressed salted duck, wherein making the pressed salted duck takes 6-8 days totally. The pressed salted duck is evenly salted and strong in flavor of cured food, and has dietary health effect.

The invention belongs to the technical field of foodstuff and particularly relates to functional microwave popcorn and a preparation method thereof. The functional microwave popcorn comprises the following raw materials in parts by weight: sweet corn, matcha, vitamin B1, vitamin B2, vitamin A, vitamin C, vitamin D, konjac gum, Kappa-carrageen gum, xanthan gum, green gram starch, mentha haplocalyx, eggs and banana meal. The popcorn is not added with cane sugar, melts easily in the mouth, tastes delicate and smooth, has a unique flavor and the functions of soothing liver, detoxicating, reducing fever and lubricating intestines and is rich in nutrition.

The present invention belongs to the field of food processing technology, in the concrete, it relates to a composite flavouring material made up by using Chinese medicinal material agastache as raw material and application of said flavouring material for stewing fish. Said agastache flavouring material is made up by using agastache as raw material through the processes of extraction, mixing and emulsification. Said flavouring material has rich nutrients and has effective health-care action.

The invention relates to a food and a process, namely five-color selenium fragrant health care rice and a method for producing the same. The five-color selenium fragrant health care rice is characterized by consisting of the following components by weight portion: 25 to 27 portions of white fragrant rice, 10 to 12 portions of red fragrant rice, 7 to 9 portions of black fragrant rice, 6 to 8 portions of waxy fragrant rice, 8 to 10 portions of oat rice, 7 to 9 portions of buckwheat rice, 8 to 10 portions of mung bean, and 13 to 15 portions of selenium-rich high-oil corn, wherein the white fragrant rice, the red fragrant rice, the black fragrant rice and the high-oil corn are artificially cultivated selenium-rich rice with selenium content of between 200 and 250 micrograms per kilogram. The production method is to apply sodium selenate or sodium selenite selenium fertilizer in the crop growth stage to ensure that the selenium content reaches the standard. Because the health care rice is prepared from five-color rice and can be cooked together, the nutrient is complete, the structure is reasonable, the color of the cooked rice is bright, the flavor is unique, and the selenium content and various nutrient content are ensured, thus the health care rice has obvious food therapy health care function, low cost and convenient implementation, is suitable for extensive urban and rural ordinary people to eat, and has considerable utility value and market prospect.

High-nutrient health-care bread is made from flour, sugar, yeast, Chinese yam residue dietary fibers, burdock residue dietary fibers, salvia miltiorrhiza, salt, purple potatoes and beans. A crust of the obtained bread is brown, or golden yellow, or reddish brown or light brown; according to the bread crust texture, the crown is big, the neck is obvious, and the crust is free from cracks or spots and smooth; a bread core is purple or light purple and as smooth as silk; air holes of the bread are fine, dense, uniform and rectangular, hole walls are thin, and the bread has no obvious hollow or solid parts and is in a sponge shape; the bread is soft and high in resilience, can recover fast after being pressed, and has bread empyreumatique taste, sweet and saline taste and light yeast taste; Chinese yam residues and burdock residues contain a great number of usable high-quality dietary fibers and have the good dietary therapy health-care functions for patients with diabetes, colon cancer and the like; the salvia miltiorrhiza can reduce blood fat and restrain coronary atherosclerosis formation.

The invention discloses a making method of kidney-tonifying and qi-tonifying pressed salted duck, which includes unhairing crude ducks to obtain the unhaired ducks, weighing, subjecting the ducks to vacuum massage via dry salt used for pressed salted duck and accounting for 5.0-8.0% of the unhaired ducks, massaging the ducks while applying the dry salt for 30-50 minutes, salting the ducks at the low temperature of -5 DEG C to 1 DEG C for 42-48 hours, cooling herbal extractant to 70-75 DEG C, using the herbal extractant to hermetically soak the ducks for 1.5-2.5 hours, washing the ducks with boiled water cooled to 48-52 DEG C, air-drying the ducks for 24-26 hours, placing the air-dried ducks into a sun-drying basin, covering the ducks with cloth, drying the ducks in the shade without exposure to sunlight in daytime, uncovering the ducks to air-dry the ducks at night, and allowing dew to attach to the ducks to obtain the pressed salted duck, wherein the making method takes 6-8 days totally. The kidney-tonifying and qi-tonifying pressed salted duck is evenly salted, has strong flavor of cured products, and has the dietary therapy and health caring effects of tonifying kidney and qi.

The invention discloses a preparing method of kidney-tonifying qi-benefiting seasoned duck. The preparing method comprises the following steps of: frying salt, anise and Sichuan peppercorn according to proportion until the mixture turns yellow, salting the duck and the yellow ingredients at low temperature according to proportion, taking Chinese herbal medicine according to weight part and mixing, adding water, placing for 30-35 minutes at normal temperature, adding water again, boiling to obtain traditional Chinese medicine extracting solution, placing in soaking equipment, placing the treated duck, soaking and drying, stirring thick broad-bean sauce, soy and water according to proportion for blending sauce, carrying out vacuum massage on the dried duck while applying the sauce, and drying 2-3 hours in a drying room after massaging for 30-50 minutes, thus obtaining a finished product. The kidney-tonifying qi-benefiting seasoned duck prepared by the invention is uniform in salting and good in mouth feeling and has a kidney-tonifying qi-benefiting dietary-therapy health-care function.

The invention discloses whole wheat Chinese yam dreg dietary fiber bread and a preparation process thereof. The whole wheat Chinese yam dreg dietary fiber bread is mainly composed of whole wheat flour, AB Mauri yeast, salt, granulated sugar, water, Chinese yam dreg dietary fiber and defatted milk powder, is rich in nutrition and delicious, and has a good food therapy health care function for patients with diabetes mellitus, colon cancer and the like.

The invention discloses whole-wheat and burdock dreg dietary fiber bread and a preparation process thereof. The whole-wheat and burdock dreg dietary fiber bread is mainly prepared from whole wheat flour, Mauri yeast, table salt, granulated sugar, water, burdock dreg dietary fiber and defatted milk powder. The whole-wheat and burdock dreg dietary fiber bread disclosed by the invention is rich in nutrition and delicious, and has better food-therapy healthcare functions on patients suffering from diabetes mellitus, colorectal cancer and the like.

The invention discloses buckwheat composite healthcare rice and a preparation method of the buckwheat composite healthcare rice. The buckwheat composite healthcare rice comprises the following raw materials: bitter buckwheat, sweet buckwheat, broomcorn, taro, chestnuts, chufa, carrots, allium fistulosum, ginkgo leaves, astragalus membranaceus and sealwort. The buckwheat composite healthcare rice has the beneficial effects that the problem of various diseases due to unbalanced nutrition of a human body is solved in diet; the buckwheat composite healthcare rice has very good food treatment and healthcare effects for arteriosclerosis, hypertension, hyperglycemia, hyperlipidemia, cardiovascular and cerebrovascular diseases and other blood circulation diseases, and is good in mouth feel and simple and convenient to eat.

The invention discloses a high-fiber boil resistant noodle and a making method thereof. The noodle is composed of whole wheat flour, cabbage, amaranth, Agrocybe cylindracea, peach flesh, celery, lentil, kelp powder, fresh willow sprouts, Smallanthus sonchifolius, ginseng fruit, water chestnuts, tangerine pith, Oroxylum indicum, radix bupleuri, Centella asiatica, Tradescantia pallid, Chinese waxgourd seeds. The noodle produced through the production method has a boil-resistant not muddy soup property, has smooth and chewy mouthfeel, and has very good health effects because of the addition of lentil, lentil, Tradescantia pallid and the like.

The invention discloses health-care rice with balanced nutrition and a preparation method thereof. The health-care rice is prepared from the following raw materials: pumpkin, oat, phaseolus calcaratus, black soybean, carrot, umbilicaria esculenta, kalimeris indica, egg powder, cordyceps sinensis, rhodiola rosea, sunflower root, red wine and milk vetch pollen and the like. The health-care rice disclosed by the invention has the beneficial effects that the problem that the nutritional components of a human body are not balanced to cause various diseases from the diet aspect is solved. The health-care rice with the balanced nutrition disclosed by the invention has good health-care effect of dietary therapy to arteriosclerosis, hypertension, hyperglycemia, hyperlipidemia and cardiovascular and cerebrovascular diseases and the like, and is simple and convenient in eating and comprehensive in nutrition.

The present invention discloses a The noodle comprises the following components: wheat flour, medicinal and edible micromolecular auxiliary material particle powder (kudzuvine root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata), edible salt, dietary alkali, animal collagen, an egg liquid mixture (fresh chicken and duck eggs) and drinking water, and the components are mixed to prepare the healthy and nutritious noodle, and the healthy and nutritious noodle is prepared by mixing the wheat flour, the medicinal and edible micromolecular auxiliary material particle powder (kudzuvine root, konjak, tartary buckwheat, agaricus blazei murill and gastrodia elata). The preparation method has the beneficial effects that the wheat flour is used as a main material, and small molecule auxiliary materials are added into the flour, so that nutritional ingredients of the noodles are increased, and traditional single noodles are changed into comprehensive noodle food with multiple matched elements. The small-molecule auxiliary materials solve the problem that the small-molecule auxiliary materials are particles which are difficult to promote decomposition of the digestive system in the chewing process, the size of the food particles directly affects the contact surface of digestive enzymes in the digestive system on the food surface, the mixed contact decomposition of the digestive enzymes on the food is enhanced, and the absorption of the digestive wall of the human body is promoted. The noodles have the advantages of being good in taste, chewy, free of paste soup and rich in nutrition.

The present invention discloses a seasoning material used for manufacturing pungent and spicy seafood and a method thereof. The seasoning material is prepared from the following substances in parts bymass: 50-60 parts of Chinese prickly ash, 30-40 parts of chilies, 10-20 parts of nutmegs, 10-15 parts of perilla leaves, 10-15 parts of cassia bark, 5-8 parts of cloves, 5-8 parts of fennel, 15-20 parts of orange peels, 10-15 parts of peony bark, 5-8 parts of amomum fruits, 10-15 parts of fresh ginger, 10-12 parts of green Chinese onion, 5-10 parts of edible salt, 3-5 parts of white sugar, 10-20parts of soy sauce, 5-8 parts of cooking wine, 6-10 parts of sodium glutamate, 3-5 parts of vinegar, 5-10 parts of olive oil and 5-10 parts of oyster sauce. The overall mouthfeel of the seasoning material is improved. Besides, the seasoning material can benefit qi, nourishes body, regulates qi, harmonizes stomach, warms kidneys, enhances yang, thus avoids symptoms of spleen and stomach disorders,qi stagnation, etc. of human bodies caused by excessive consumption of spicy food, satisfies people's appetite, and at the same time has good therapeutic and health-care effects.

The invention relates to the field of health care product preparation methods, and particularly discloses a food additive for improving picky eating, which is prepared from the following components in parts by weight: 6-10 parts of Chinese flowering crabapple fruit powder, 5-7 parts of strawberry powder, 4-6 parts of hawthorn fruit powder, 1-2 parts of orange powder, 0.5-1.5 parts of rhizoma sparganii, 0.5-1.5 parts of fingered citron, 2-6 parts of endothelium corneum gigeriae galli, 1-3 parts of fried malt and 1-3 parts of honey. The prepared food additive can effectively stimulate appetite and improve picky eating, the effective rate and the marked effective rate of the food additive for children of 2-5 years old reach 100%, and the levels of orexin and neuropeptide Y in bodies of tested children are remarkably increased.

The invention discloses a pawpaw Chinese yam rice, which is prepared by the following raw materials by weight: 100-120 parts of rice, 6-8 parts of pawpaw, 10-12 parts of Chinese yam, 2-3 parts of lily, 2-3 parts of dark plum, 1-2 parts of cedronella, 1-2 parts of corn silk, 1-2 parts of tree peony barks, 2-3 parts of dahurian angelica, 1-2 parts of hawthorne leaves, 1-2 parts of anemone dichotoma L., 1-2 parts of wolfberry leaves, 4-5 parts of roots of kudzu vine and a proper amount of sea-buckthorn oil; the rice is immersed with sea-buckthorn, and is fried, thereby the rice can absorb the nutrition components of sea-buckthorn oil, and the mouthfeel is more delicious and crisper; the rice is added with traditional Chinese medicine components, thereby has efficacies for appetizing, dispersing food, invigorating spleen, nourishing stomach, nourishing liver and kidney, beautifying skin and protecting skin; the composite rice prepared by granulation technology has the advantages of comprehensive nutrition, fine mouthfeel and dietotherapy health care effect, and the composite rice is a rice grain type product whose boiling performance and boiling method are equal to those of the common rice.

The invention discloses a manufacturing process of a Motuo stone ceramic pot. The manufacturing process comprises the following steps: grinding of blank and Motuo stone with water; filtering after formation of slurry; slurry mixing and aging; calcination after injection molding. Motuo stone accounts for 13%-17% of the total amount of raw materials and has good physical properties, and the manufactured Motuo stone ceramic pot has good hardness and toughness. The Motuo stone ceramic pot contains 16 trace elements such as zinc, iron, calcium, magnesium and the like needed by human bodies, is beneficial to human bodies, has obvious dietotherapy and health care effects on patients with hypertension, heart disease, cardiovascular and cerebrovascular diseases and the like, and can be used as a hot pot and a soup pot and used for cooking meals, stewing meat and cooking vegetables.

The invention discloses a colorful nutritional rice and a preparation method thereof. The colorful nutritional rice is composed of the following raw materials: corn, glutinous rice, purple potato, black rice, red kidney bean, buckwheat, whole egg powder, selenium-rich green tea powder, dehydrated mushroom, peanut sprout, perilla stem, netmeg, orange peel, and soybean phosphatide. The colorful nutritional rice has the advantages of comprehensive nutrients and reasonable formula; the cooked rice is colorful, has a unique flavor, contains enough contents of selenium and a plurality of nutrients, and has a prominent diet therapy and healthcare function; furthermore, the colorful nutritional rice is cheap, is easy to prepare, is suitable for vast common people in the towns and villages, and has a prominent practical value and a vast market prospect.

The invention discloses common yam rhizome dietary fiber jam and a preparation technology thereof. The common yam rhizome dietary fiber jam mainly comprises common yam rhizome dietary fiber, yellow soybean paste and crab cream oil, is formed after respective processing, mixing and stewing, can be served as a nutrient health care food, also can be served as the pickled vegetables for breakfast and dinner to be directly eaten, and can be matched with various fried, cooked and stewed dishes too. The common yam rhizome dietary fiber jam is full of nutrients, tastes good, has the original flavor, can be stored for a long time, and has better food therapeutic health care function to patients with diabetes mellitus, colon cancer and the like.