40results about How to "Nutritious and diverse" patented technology

The invention discloses a manufacturing method of nutrition enhancing rice. A multi-dimensional shearing one-step molding pelletizing method is adopted to carry out adding on nutrient lack or loss in rice and leads rice to be secondarily molded. The manufacture process thereof is as follows: respectively crushing and mixing rice and corn into a material A; mixing various nutritional components needing to be added into a material B; pouring the material B into the material A and mixing evenly; leading starch to absorb water by adding steam and water so as to be pasted and tempered; feeding the mixture into an extrusion molding pelletizing machine and preparing into nutritional rice; drying to have safe water content; and carrying out screening and packaging and obtaining the nutrition enhancing rice. The manufacturing method of the nutrition enhancing rice has simple technique and convenient operation; and the prepared nutrition enhancing rice has diverse nutrition, integrates the function of delicious food and health, is convenient to be absorbed by a human body and is a good item for diet of people.

The invention provides a seasoning for health-preserving sauerkraut and fish, which includes sauerkraut packs, salted fish packs and concentrated soup packs. After 1.5 hours, filter to get the feed water, and then add the prepared feed water; after boiling chestnut, yam, and wolfberry for 0.4‑1 h, add spice concentrate and pickled radish and cook for 5‑10 min to get concentrated soup. The concentrated soup is based on product requirements Quantitative filling, sealing, and sterilization to obtain concentrated soup packets. The pickled fish seasoning is added with a concentrated soup package prepared by a specific process and with specific components, so that the pickled fish seasoning package can not only ensure that the pickled fish is sour and delicious, rich in nutrition, but also has a good health function and can be made very conveniently The fragrant, sweet and delicious sauerkraut fish is produced, which overcomes the problem that the seasoning of sauerkraut fish in the prior art cannot simultaneously meet the demands of nutrition, health care and convenient production.

The invention provides an instant seasoning for boiled fish with pickled cabbage and chili. The instant seasoning comprises a pickled Chinese cabbage bag, a fish salting material bag and a concentrated soup base bag, wherein a preparation method of the concentrated soup base comprises steps as follows: 1, an appropriate quantity of pickled radishes are taken and fried with butter for 2-4 min; 2, pork ribs are taken, meat on the pork ribs are shaved off, the pork ribs are cut into small pieces, water is added to stew for 1.5-2 h, then an appropriate quantity of white vinegar, semen coicis, redbeans and spices are added, stewing is continued for 1-1.5 h, the semen coicis, the red beans and the spices are fished out, the soap base is obtained, the fried pickled radishes are added to the soupbase and stewed continuously for 0.2-0.4 h, and the concentrated soup base is obtained; 3, the concentrated soup base is subjected to filling, sealing and sterilization, and the concentrated soup base bag is obtained. According to the instant seasoning for boiled fish with pickled cabbage and chili, composition of a traditional seasoning for boiled fish with pickled cabbage and chili is changed,the concentrated soup base bag prepared from specific ingredients with a specific technology is added and combined with the pickled Chinese cabbage bag and the fish salting material bag, so that withthe adoption of the instant seasoning for boiled fish with pickled cabbage and chili, the prepared boiled fish with pickled cabbage and chili tastes fragrant, sweet, delicious, sour and palatable, isnutrient-rich and has good healthcare function, and the instant seasoning is easy to prepare.

The present invention provides a vegetable and fruit seasoning material for boiled fish with pickled Chinese cabbages and chili. The vegetable and fruit seasoning material comprises a pickled Chinesecabbage package, a fish pickling package and a vegetable and fruit seasoning package. The vegetable and fruit seasoning package is prepared as follows: (1) fresh vegetables and fruits are selected, the selected vegetables and fruits are washed clean, the washed vegetables and fruits are disinfected, peels and pedicles of the disinfected vegetables and fruits are removed, the treated vegetables andfruits are cut into suitable sizes, the cut vegetables are blanched, the blanched vegetables are taken out to be drained, and the cut fruits and drained vegetables are respectively beat to form pulpfor standby application; (2) salt, inulin, fructan, and the prepared vegetable pulp and fruit pulp obtained in the step (1) are mixed and stirred evenly, and the stirred materials are sent in a vacuumcondition to be freeze-dried to obtain vegetable and fruit seasoning blocks; and (3) the prepared vegetable and fruit seasoning blocks in the step (2) are bagged according to product requirements, the bagged vegetable and fruit seasoning blocks are sealed, and the sealed vegetable and fruit seasoning blocks are sterilized to obtain the vegetable and fruit seasoning package. The vegetable and fruit seasoning package prepared by a specific process and containing specific compositions is added into the vegetable and fruit seasoning material for the boiled fish with pickled Chinese cabbages and chili. Only a package of the vegetable and fruit seasoning material for the boiled fish with pickled Chinese cabbages and chili makes the boiled fish with pickled Chinese cabbages and chili to be sour,refreshing and delicious. Besides, the vegetables and fruits do not need preparing by using hands, at the same time a large amount of nutrients in the vegetables and fruits can be absorbed, and the vegetable and fruit seasoning material is convenient and nutritious.

The invention provides a feed and a preparation method thereof, and belongs to the technical field of production of livestock and poultry feeds. The feed mainly consists of the following raw materialsin parts by weight: 50-100 parts of rice bran, 30-60 parts of corn flour, 20-40 parts of wheat bran, 10-20 parts of soybean meal, 2-4 parts of fish meal, 10-15 parts of eichhornia crassipes, 5-10 parts of alternanthera philoxeroides griseb, 5-15 parts of sorghum sudanense, 0.5-2.5 parts of a traditional Chinese medicine additive, 0.03-0.05 part of bifidobacteria, 0.02-0.04 part of lactic acid bacteria, 0.5-1.5 parts of trace elements, 0.4-0.6 part of table salt and 40-60 parts of water. The feed provided by the invention is rich in nutrition and safe, the utilization rate of the feed by geesecan be effectively increased, and the disease resistance of the geese in the growth process can be strengthened.

The present invention discloses yin nourishing and dryness moistening canned haw castanea mollissima paste and a preparation method thereof. The canned haw castanea mollissima paste is prepared from the following raw materials in parts by weight: 2-3 parts of dried laminaria japonica powder, 3-4 parts of blueberry vinegar, 4-5 parts of mint leaves, 1-2 parts of wrinkled gianthyssop herbs, 1-2 parts of rhizoma polygonati odorati, 1-2 parts of folium perillae, 90-100 parts of haws, 30-35 parts of white granulated sugar, 18-20 parts of honey, an appropriate amount of citric acids, an appropriate amount of edible salt, an appropriate amount of anhydrous ethanol, an appropriate amount of nisin and an appropriate amount of water. The mint leaves are ground into the thick paste, then the thick paste is mixed evenly with the dried laminaria japonica powder, then the blueberry vinegar is added, the mixture is stirred evenly, the stirred mixture is pickled, the pickled mixture is filtered, and filtering residues are obtained. The mint leaves are cool in mouthfeel and the sourness and sweetness of the blueberry vinegar is added, so that the canned haw castanea mollissima paste is unique and delicious in tastes, and rich and diverse in nutrients, and has very good effects of nourishing yin and moistening dryness.

The invention discloses a sour-sweet grape bearded tooth mushroom rice wine and a preparation method thereof. The rice wine is prepared from the following raw materials by weight: 30 to 35 parts of bearded tooth mushroom, 300 to 320 parts of rice, 2 to 3 parts of schizonepeta ear, 5 to 6 parts of soya milk film, 7 to 8 parts of grape juice, 2 to 3 parts of pistachio nut powder, 4 to 5 parts of large intestine of pig, 1 to 2 parts of fingered citron, 1 to 2 parts of Chinese rhubarb, 1 to 2 parts of pea, 2 to 3 parts of scallion, 2 to 3 parts of ginger, 2 to 4 parts of cooking wine and a proper amount of starter, yeast, salt and water. According to the invention, the schizonepeta ear is cooked in the grape juice so as to allow strong aroma of schizonepeta to infiltrate into the grape juice; the soya milk film is soaked in the grape juice, so the sour-sweet taste of the grape juice infiltrates into the soya milk film; the pistachio nut powder is then uniformly spread on the soya milk film, then the soya milk film is put into the large intestine, the large intestine is then steamed in a food steamer, and due to mixing of the large intestine and the pistachio nut powder, the rice wine has various and abundant nutrients and full taste; the added traditional Chinese medicines are capable of benefiting middle qi and clearing away dampness and heat; and the bearded tooth mushroom is soaked in rice washing water with salt, and since the rice washing water is natural alkaline water, bitter taste of the bearded tooth mushroom can be perfectly reduced.