41results about How to "Has nutrients" patented technology

The invention discloses a maigre ham sausage and a preparation method thereof. The maigre ham sausage consists of the following raw materials: textured soybean proteins, ice water, vegetable oil, Konjac powder, albumen powder, modified starch, table salt, white granulated sugar, monosodium glutamate, I+G, maigre meat essence, whey proteins, powdered soy, caramel pigment and TBHQ (Tert-Butyl Hydroquinone). The preparation method comprises the following steps: rehydrating; dehydrating; threading; mixing; filling; cooking and sterilizing; and detecting and putting in a warehouse. The maigre ham sausage disclosed by the invention has the characteristics that by taking textured soybean proteins, Konjac powder, albumen powder and vegetable oil as main raw materials to replace animal meat, besides animal nutritional components, the maigre ham sausage further reduces the fat content of animal, so that the maigre ham sausage is more beneficial to human health; konjac has a certain health-care function, and no nitrite is added; the maigre ham sausage has the characteristics of fine and smooth meat, fresh and tender taste, convenience in carrying, simplicity in eating and long fresh and tender, and is deeply welcomed by massive consumers; the preparation process is simple in flow, the raw materials are cheaper, and the maigre ham sausage is easy to be produced on a large scale.

The invention discloses a piglet anti-diarrhea composite Chinese medicinal herb feed additive. A formula screened and determined by repeatedly testing according to the practical situation of modern pig-breeding production contains the following components in parts by weight: 30-35 parts of Chinese scholartree leaves, 30-35 parts of pine needles, 15-20 parts of cacumen biotae and 5-10 parts of folium cortex eucommiae, and the addition amount of the formula in piglet feeds accounts for 0.1%-0.5% of feed amount. The piglet anti-diarrhea composite Chinese medicinal herb feed additive disclosed by the invention can effectively enhance the overall disease preventing and resisting capacity of a piglet, reduce the generation rate of the diarrhea of the piglet, improve the capability of the piglet in resisting various in-vivo and in vitro stresses and enhance the growth property, and can safely and efficiently replace a feed antibiotic and chemical synthesis drug feed additive which is generally used at present.

The invention relates to heat-clearing, lung-moistening and tooth-tonifying chocolate which is characterized by comprising the following raw materials in parts by weight: 400-600 parts of white granulated sugar, 400-600 parts of cocoa butter or cocoa liquid block, 10-20 parts of mint leaves, 10-20 parts of mother chrysanthemum, 20-40 parts of honeysuckle, 5-10 parts of plumeria rubra, 5-10 parts of cape jasmine flower and 20-50 parts of milk. The mint leaves, the mother chrysanthemum, the honeysuckle, the plumeria rubra and the cape jasmine flower can be submicron powder. The invention further relates to a preparation of the chocolate. The chocolate provided by the invention has the characteristics of clearing away heat and toxic materials, moistening lung and tonifying teeth, and has good taste.

The invention discloses a Changshanhuyou tangelo and Quzhouhertao peach compound juice drink, and belongs to the technical field of drinks and preparations of the drinks. The drink is prepared by components in parts by weight as follows: 10-12 parts of Changshanhuyou tangelo juice, 20-24 parts of Quzhouhertao peach juice, 5-7 parts of liquorice extracting solutions, 5-7 parts of red autumn sunflower extracting solutions and the balance of water, wherein the total number of parts of the total volume of the drink is 100. The provided compound juice drink has tempting color and sour, sweet and mouthwatering taste, no edible essence and pigment are added, and the original characteristics of raw materials are kept to the greatest extent; and the compound juice drink has the efficacy of decreasing internal heat, replenishing strength and keeping health and is suitable for people of all ages and both sexes.

The invention discloses a processing technology of an instant tea tree flower food, wherein the tea tree flower food is prepared from tea tree flowers, lotus leaves, white kidney beans, opuntia ficus-indica, burdock and purple sweet potatoes. The preparation method comprises the following steps: 1, preparing an additive solution; 2, cooking tea tree flowers; 3, continuously beating and mixing theadditive solution and the cooked tea tree flowers by adopting a specially-made mixing device; and 4, freeze-drying, sterilizing and packaging the mixture. According to the invention, tea tree flowersare cooked and scientifically matched with lotus leaves, white kidney beans, opuntia ficus-indica, burdock, purple sweet potatoes and the like, so that the original bitter taste of the tea tree flowers can be removed, and good mouth feel of the instant tea tree flowers is formed; the finished product is directly prepared through a freeze-drying technology, so that the functional components of thetea tree flowers are completely reserved, and the instant tea tree flowers have all nutritional components and health-care functions of the tea tree flowers; and the instant tea tree flower food withgood taste, nutrition and health care is obtained.

Purple sweet potato and black garlic wine and a preparation method of same. The invention belongs to the field of wine production, and provides the purple sweet potato and black garlic wine and the preparation method of same for solving the problem of deep-processing of the purple sweet potato and black garlic. The method particularly includes the steps of: 1) steaming the purple sweet potato andmixing and pulping the purple sweet potato with water according to material-to-liquid ratio of 1:1-1:5 to prepare purple sweet potato slurry, adding a color protective agent to the purple sweet potatoslurry for color protection, and adding pectinase to perform enzymolysis for 1-3 h; 2) adding a liquefying enzyme to perform liquefaction for 30-90 min; 3) adding glucoamylase to perform saccharification for 90-180 min, pH value being 3.4-5.5; 4) adding black garlic and pulping the materials to prepare mixture liquid; 5) adding lactic acid bacteria to the mixture liquid to perform fermentation, and adding sugar to prepare fermented liquid; 6) inoculating the saccharomyces cerevisiae to the fermented liquid to perform fermentation to prepare the purple sweet potato and black garlic wine. The process can be used for processing and utilizing fermented wine products.

The invention relates to a production method. Firstly the sweet potato is washed cleanly, the peel of the sweet potato is peeled off in strips, and the sweet potato is soaked in a honey mint solutionand aired for stand-by application; the sweet potato core is placed in a steam box to be steamed, and then ground to be sweet potato powder after being well steamed, milk and honey are fused into thesweet potato powder to form a mixed raw material combining the milk, the honey and the sweet potato powder, and the mixed raw material is pressed and roasted; the surface of the sweet potato germule is coated with starchiness viscous liquid which is prepared from the honey, water and starch, the peel of the sweet potato is attached to the sweet potato germule, the product is roasted again, and thehoney roasted sweet potato is formed. The production method solves the technological problems that the peel of the sweet potato cannot firmly combine with the sweet potato core, so that the peel is easy to separate from the sweet potato core, and the peel is prone to fracturing, and the honey content and the mint flavor of the food are further increased.

The invention discloses a finely-brewing process of kumquat beer and a formula of the kumquat beer. The finely-brewing process comprises: producing coarse food grain-free craft beer with malt as a main material, pulverizing the malt, mixing with water in a certain ratio, decomposing protein, saccharifying, extracting wort by filtration, boiling the wort, adding hops and kumquat powder during boiling, precipitating, cooling, fermenting, and after fermentation, removing yeast and impurity precipitate by centrifugation or filtration to obtain kumquat craft beer. The finely-brewing process can ensure the survival rate of beneficial protein well and reduce the coagulation of the protein, the beer tastes harmonious and refreshing and has the nutrition of the kumquat, and the fermentation cycle is shortened.

The invention relates to bread, particularly to bread including balsam pear extract, which belongs to the field of food. The bread contains the raw materials as follows: balsam pear extract, rose, flour, egg, vegetable oil, honey, yeast powder and cream. The balsam pear extract added in the bread enables the bread to have the nutritional components of the balsam pear; and the rose added to the bread enables the bread to have the functions of qi-regulating and health-preserving, have rich nutrition, and be beneficial to human bodies after long-time drinking.

The invention discloses a nurse rabbit, comprising an adult rabbit shaped shell; the adult rabbit shaped shell is bestrewn with real rabbit skin villi; the back of the adult rabbit shaped shell is provided with through holes; an electric heating rod is arranged in the adult rabbit shaped shell; connecting wires of the electric heating rod are led out from the through holes and are connected with a constant-temperature adjustable attaching plug; the tail of the adult rabbit shaped shell is provided with cleaning holes with plugs; the belly of the adult rabbit shaped shell is provided with two rows of nipples communicated with the shell. The nurse rabbit is reasonable in structure design and convenient in baby rabbit feeding and solves the technical problem that in the prior art, as the baby rabbits can not be fed by mother rabbits, healthy growth of the baby rabbits is affected. The nurse rabbit is characterized in that the whole body is bestrewn with real rabbit skin villi, therefore, the nurse rabbit has good softness and has double heat preservation effects on the baby rabbits and the milk in the shell; milk sources for feeding are diversified, and anti-disease medicines can be added; the temperature of the milk liquid for feeding is adjustable; high live birth indexes of the baby rabbits contribute to high economic benefits and long service life.

The invention relates to edible seasoning in daily life, and in particular relates to an improvement of vinegar. The health-care fruit vinegar has the components of 60-80 parts of 5-10-degree white spirit, 5-25 parts of fruit juice, 5-10 parts of acetic acid bacteria liquid and 1-4 parts of honey. The components are uniformly mixed at the temperature of 30-32 DEG C and fermented for 28-30 days so as to prepare the fruit vinegar. Compared with the conventional edible vinegar, the health-care fruit vinegar has the advantages of color and luster of fermented vinegar, mellow smell, dense fruity smells, palatable sourness and sweetness, abundant vitamins and mineral substances; and the health-care fruit vinegar can be used for invigorating spleen and stomach, moistening lung to arrest cough, nourishing heart and tonifying liver and prolonging the life, and has a health-care function.

The invention relates to green tea cereal yogurt and a preparation method thereof. The green tea cereal yogurt includes, by weight, 500-600 parts of fresh milk, 1-2 parts of a stabilizer, 0.2-0.3 parts of a sweetener, 20-30 parts of green tea powder, 50-150 DCU of a bacteria strain and 3-10 parts of sorghum powder. The bacteria strain includes, by weight, 2 parts of lactobacillus bulgaricus, 1.5 parts of streptococcus thermophilus, 1.8 parts of bifidobacterium and 2.8 parts of lactobacillus acidophilus; the stabilizer includes, by weight, 0.1 parts of pectin, 0.4 parts of gelatin, 0.3 parts of sodium chloride, 3 parts of modified starch, and 0.4 parts of sodium pyrophosphate; and the sweetener includes, by weight, 0.3 parts of acesulfame, 0.4 parts of sugar, and 0.9 parts of aspartame. The green tea cereal yogurt has more abundant and various nutrients by adding the green tea powder, and also can satisfy different taste demands of different people.

The invention discloses a preparation technology for shrimp sauce, which comprises the following steps of: (1) dissolving monosodium glutamate and white granulated sugar in hot water, and adding original shrimp sauce, white vinegar and water to evenly mix; (2) heating in a pot to 90-95DEG C, and stopping heating; (3) putting the heated material in a depositing tank for 2-4 days, and taking out for use; and (4) discharging supernate from an overflow vent of the depositing tank, and filtering to recover precipitates on the bottom. The shrimp sauce disclosed by the invention is a purely-natural green food, has the advantages of simple formula, simpleness in preparation technology and low cost, completely reserves nutrition ingredients of fresh shrimps, has various nutrition ingredients required by the human body, has a health care function and is easy to adsorb by the human body.

The invention discloses a passion fruit vinegar processing method. The method includes the following steps: first picking fresh passion fruits and green plums, respectively washing and drying, and then breaking the passion fruits for use and flattening the green plums for use; putting the flattened green plums and the broken passion fruits in a jar, and adding Chinese wolfberries, red dates, honey and water to soak; adding a small amount of acetic acid bacteria in soaked mixed liquor; sealing the jar with the acetic acid bacteria mixed liquor, and fermenting to obtain fermented vinegar; distilling the fermented vinegar to obtain distilled vinegar; filtering the distilled vinegar to obtain the passion fruit vinegar. By using the passion fruit vinegar processing method, the prepared passion fruit vinegar retains the aroma and taste of the passion fruits, and has the nutrition of the passion fruits and the green plums, and is transparent in color and stable in quality.

The invention discloses a lemon beverage and a preparation method thereof. The lemon beverage is prepared from raw materials of fresh lemon granules, potassium sorbate, dandelion juice, sodium chloride, essence, vitamin C, honey and pure water. The nutrients and the health-care effects of fresh lemons are reserved, and besides, the lemon beverage is low in sugar and fat, and has the functions of resisting weariness, beautifying skin and keeping young, so that the lemon beverage has broad market prospects and high promotion value.

The invention discloses a refined brewed beer with addition of momordica grosvenori and a production process thereof; the refined brewed beer includes selected malt adopting Pilsner barley malt mixed with wheat malt, and momordica grosvenori, and raw materials do not contain coarse grains. The preparation process comprises the steps of crushing malt powder and momordica grosvenori, adding water, mixing, saccharifying, filtering to remove distiller's grains, filtering and extracting wort, boiling the wort, and adding hops in a boiling process; precipitating the boiled wort, filling sterile air during cooling, and adding yeast into a fermentation tank, and fermenting; and after the mature of fermentation, removing the yeast and precipitates, and thus obtaining the refined brewed momordica grosvenori beer. According to the beer containing momordica grosvenori, the mouthfeel of the beer is suitable for the needs of a variety of people, the nutritional value of the beer is improved and the development of the refined brewing process of the beer is promoted.

The invention provides purple sweet potato thick wine and a preparation method thereof, and relates to the field of wine preparation. The invention is intended to solve the problem how to prepare thewine through the deep processing of sweet purple potatoes. The preparation method comprises the following steps of: steaming the sweet purple potatoes, adding water, pulping, carrying out color protection, ultrasonic treatment, enzymatic hydrolysis, liquefaction and saccharification in sequence to obtain feed liquid, then fermenting the feed liquid by using lactic acid bacteria and saccharomyces cerevisiae in sequence, and finally compounding the feed liquid, white sugar, citric acid and edible essence to prepare the purple sweet potato thick wine. The preparation method is suitable for the development and production of sweet purple potato deep processing products.

The invention relates to a dry powder type carbon dioxide mask, and the mask mainly comprises vitamin C, sodium bicarbonate, talcum powder, xanthan gum and glycerol ester of rosin. The powder of the five components are sprayed on gauze and mask paper and heating and pressurizing are performed to prepare the mask. When the mask is in use, the mask is immersed in water and then is immediately applied to the face. At the moment, vitamin C and sodium bicarbonate can generate carbon dioxide gas in an aqueous solution, after carbon dioxide permeates into capillaries through facial skin cell membranes, the brain of the human body can sense an oxygen deficit signal that the concentration of carbon dioxide on the facial skin is too high, the Boer effect is generated, and therefore the brain can give out an instruction to increase oxygen supply to the facial epidermis, the skin care product can promote metabolism of skin tissue cells, can increase collagen synthesis, and can slow down aging and improve skin after being frequently used, so the appearance of the skin is improved, and the effects of retaining youthful looks and beautifying are achieved.

The invention discloses a making method of a loquat, milk and lactic acid beverage and relates to the technical field of beverage processing.The loquat, milk and lactic acid beverage is made from loquat leaves, licorice roots, rock candy powder, purified water and raw milk.The making method comprises the steps that the raw milk is firstly boiled, then the loquat leaves and the licorice roots are decocted into a solution, then the cooked milk and the purified water are poured into a jar for heating, then the rock candy powder is added, candy melts by using activated carbon to form syrup, the loquat leaf and licorice root solution is poured into the syrup, sterilization and cooling are performed, an acetic acid strain is inoculated in the cooled liquid for fermentation, strain control is conducted on the fermented liquid, and then acid adjustment is performed.The making method is simple in process, the steps are easy to control, the made loquat, milk and lactic acid beverage has a good, soft and refreshing taste, good quality and good stability.Due to the fact that the licorice roots and the loquat leaves are added, the loquat, milk and lactic acid beverage can prevent cough, excessive phlegm and other symptoms, further has the nutritional ingredients of lactic acid and moderate acidity and is suitable for people of all ages.

The invention relates to bread, in particular to bread with bitter gourd taste, and belongs to the field of food processing. The bread consists of the following components: flour, white granulated sugar, pork lard, yeast, salt, bitter gourds, egg white, milk, Chinese chestnuts and nuts. According to the bread with bitter gourd taste, a mixed solution prepared by taking the bitter gourds and milk as raw materials is used for preparing paste, and the bitter gourds are mixed into the bread, so that the bread has nutrient substances of the bitter gourds. The bitter gourds are very high in vitamin C content, and have the effects of preventing scorbutus, protecting a cell membrane and preventing atherosclerosis, and the bread with bitter gourd taste is suitable for the old to eat. The milk is adopted as a solution, so that the bread has the taste of the milk, and is better in mouthfeel.

The invention discloses a fruity rice wine jelly product prepared from glutinous rice, wolfberry peel residue, grape peel residue and concentrated red date juice as raw materials and a preparation method thereof. Specifically, food processing leftovers including wolfberry peel residue and grape peel residue are mixed with concentrated red date juice and glutinous rice for fermentation so as to obtain fermented glutinous rice, and the fermented glutinous rice is subjected o blending and blank making to obtain jelly. The jelly of one packaging unit prepared by the method simultaneously containsthree colors and three fruit tastes, has the unique taste of rice wine, is rich in fruit taste, palatable with slight sourness and sweetness, rich in nutrients, fine in mouth feel and capable of stimulating appetite, helping digestion, beautifying skins, and is a leisure food with health-preserving and health-care functions.

The invention relates to bread, in particular to bitter gourd flavored bread, and belongs to the field of food processing. The bitter gourd flavored bread comprises the following components in parts by weight: 30-50 parts of flour, 2-4 parts of fruit juice, 4-6 parts of honey, 7-9 parts of milk, 2-4 parts of butter, 4-6 parts of egg white, 0.2-0.4 part of baking powder, 0.1-0.3 part of table salt, 2-4 parts of nuts, 10-12 parts of bitter gourds and 100-120 parts of water. Accoding to the bitter gourd flavored bread disclosed by the invention, mixed liquor prepared from the raw materials of the bitter gourds and the milk is used as a solution to be used for making dough, and the bitter gourds are merged into the bread, so that the bread has the nutrient substances of the bitter gourds. The bitter gourds are high in the content of vitamin C, and have the effects of preventing scorbutus, protecting cell membranes and preventing atherosclerosis. The bitter gourd flavored bread disclosed by the invention is suitable for old people to eat. The milk is adopted as the solution, so that the bread has the taste of the milk and is good in mouth feel.

The invention discloses a mixed natural spice added with highland barley and figs. The spice is characterized by being prepared from the following raw materials in parts by weight: 4-6 parts of licorice roots, 2-3 parts of fennel, 1-2 parts of trehalose, 3-5 parts of glucose, 7-9 parts of highland barley, 10-12 parts of figs, 2-3 parts of wrinkled gianthyssop herbs, 2-4 parts of rose, 1-2 parts of sweet-scented osmanthus, 1-2 parts of polyvidone K30, and 0.02-0.04 part of flavoring addition agents. A special technology is used for fully maintaining the fragrance of various raw materials, the fragrance of the prepared spice is unique, and remaining fragrance is lasting; the highland barley, the figs, the fennel, the wrinkled gianthyssop herbs and the like are added, so that the spice has certain nutrient components; the flavoring addition agents are added, so that the fragrance of food is further improved, and not only the appetite is promoted, but also the spice has a good health-care effect; and an appropriate amount of glucose and the like are added to the spice, so that the spice has clean and sweet mouth feel, the spice is suitable for being used as an additive for baking, biscuits, meat products and the like, and the health of people is ensured.

A flavouring pepper oil containing piperidide is prepared through extracting by immersing pepper in chemical solvent, distilling to separate out chemical solvent, proportional mixing with edible mingling oil, and sterilizing, and features its unique pepper taste.

According to the mulberry leaf noodles and the preparation method thereof, the wheat flour is subjected to pre-dough kneading through a vacuum dough kneading machine, gluten protein in the wheat flour and wheat starch form a network structure in one step, then the mulberry leaf powder subjected to superfine grinding is added, then dough kneading is conducted through the vacuum dough kneading machine, the mulberry leaf powder is evenly wrapped in the starch-protein structure, and the mulberry leaf noodles are obtained. The noodles prepared by the method are rich in nutrition and moderate in hardness, and meanwhile, a starch-protein structure in the noodles cannot be damaged due to the fact that dietary fibers in the mulberry leaf powder absorb water and swell in the boiling process, so that the breaking rate of the noodles is reduced.