41results about How to "Play a seasoning role" patented technology

The invention discloses a method for making shaddock peel honey sauce, and belongs to the field of food processing. Shaddock peel is taken as a main raw material, and is prepared into a shaddock peel honey sauce food with good color and unique tastes and flavor through process steps of pretreating, pulping, blending, cooking, packaging, sterilizing and the like. The oil gland layer of the shaddock peel is maintained, so more functional values are maintained; an ultrasonic wave-assisted bitter removing technique is adopted, so the time for soaking the shaddock peel in clear water to remove bitter is shortened, and the bitter removing efficiency and effect are improved; the shaddock peel honey sauce is not added with sucrose, preservatives and coloring matters, so the nature of the product is maintained; the shaddock peel honey sauce is not added with hydrophilic colloid, soluble dietary fibers contained in the shaddock peel are used for forming colloid, and the colloid has the functions of the dietary fibers; and the shaddock peel honey sauce is added with honey rich in oligosaccharide, and the honey has function of seasoning and can endow the product with function of lubricating intestine.

The present invention provides crisp potato chips which have characteristics of low fat content and crisp mouth feel. In addition, the present invention also discloses a production method of the crisp potato chips. According to the production method, clean potato chips are subjected to high-pressure processing and low-pressure impregnation, so that the solutes of the impregnation solution rapidly permeate into the materials, uniformly distribute, and the product has delicate and uniform mouth feel. Added salt, lemon acid and other substances not only serve as flavorings, but also can induce much more ice crystals as crystal nucleus so as to promote the formation of crisp mouth feel of the product. After the initial cooling refrigeration, slow-freezing is used to facilitate the growth of ice crystals, ice crystals with increased sizes can produce bigger holes which make the product crisp and improve the friability. Freeze sublimation dehydration but not frying is used in the invention, so that the product is crisp and soft, and the nutrition loss is small.

The invention relates to a pickling method of green fig fruits, belonging to a field of food processing. Raw materials comprise: the green fig fruits, white vinegar, white sugar, salt, ginger sheets, Chinese prickly ash, anise, licorice, dried orange peel, cassia, capsicum, etc. The method comprises using the white vinegar as the raw materials, putting a cloth bag with ginger sheets, the Chinese prickly ash, the anise, the dried orange peel, the licorice, the cassia and the capsicum into the white vinegar, heating for 30 minutes, adding the white sugar and the salt to prepare a pickling liquid, adding a 0.05 % CaCl2 solution as a crisp-keeping agent, putting the washed and dried figs into the pickling liquid, pickling for 2-3 days, bottling, sealing, sterilizing under heating, cooling and then packaging. The figs pickled by the method relatively keep color, smell, taste and shape of the green fig fruits, and the obtained pickling products are fresh and crisp in taste, unique in flavor and abundant in nutrition, preserve nutrient compositions in the fig fruits and do not destroy the nutrient composition.

The invention discloses glossy ganoderma tea and a production process thereof. According to the formula, the glossy ganoderma tea comprises the following components in percentage by mass: 50 to 60 percent of glossy ganoderma, 15 to 25 percent of broadleaf holly leaf and 10 to 20 percent of liquorice. The production process comprises the following steps of: picking medicinal materials, steaming, crushing, proportioning, mixing, granulating and packing. The glossy ganoderma tea has the advantages of good mouthfeel and good health-care effect.

The invention relates to the technical field of freshness retaining of aquatic products and provides an aquatic product freshness retaining agent and a preparation method thereof. The aquatic product freshness retaining agent is prepared from the following main raw materials in parts by weight: 13-15 parts of a rosemary extraction solution, 11-13 parts of a leucaena leucocephala extraction solution, 11-13 parts of a saivia officinalis extraction solution, 8-10 parts of an apple extraction solution, 13-15 parts of a tea extraction solution, 7-9 parts of sorbitol, 7-9 parts of maltitol, 13-15 parts of a bamboo vinegar solution, 8-10 parts of an onion extraction solution and 8-10 parts of a ginger extraction solution. The preparation method of the aquatic product freshness retaining agent comprises the steps of treating the raw materials, preparing the extraction solutions, and uniformly mixing and stirring to prepare the aquatic product freshness retaining agent. The aquatic product freshness retaining agent is various in functions and excellent in effects of retaining freshness and protecting color; the shelf life of the aquatic products can be effectively prolonged; the original quality of the aquatic products can be effectively retained; flavor and texture of the aquatic products are not influenced.

The invention discloses eleocharis dulcis noodles. The eleocharis dulcis noodles comprise the following components in parts by weight: 80-120 parts of eleocharis dulcis powder, 1-1.5 parts of table salt, 1.5-2 parts of xylitol, 0.5-1 part of chicken powder and 1.5-3 parts of glutinous rice flour. A preparation method of the eleocharis dulcis noodles is simple and the production cost is low; the produced eleocharis dulcis noodles have high food efficiency, have the effects of tonifying stomach and promoting fluid, can keep human health and have the characteristics of previous sweet and crispy mouth feel of eleocharis dulcis and abundant nutrition as well as health and refreshing taste of xylitol.

The present invention discloses an American ginseng beverage and a production method thereof. The American ginseng beverage adopts American ginseng, figs, common yam rhizomes, papayas and pineapples as raw materials. The production method includes the following steps: cleaning the raw materials, grinding the raw materials, adding water into the ground raw materials and milling the mixture into a pulp, homogenizing the pulp, carrying out heated ultrasonic treatment, filtering the pulp, homogenizing the filtered pulp, degassing the homogenized pulp, and carrying out filling, sealing, sterilization and packaging. According to the present invention, the American ginseng beverage is prepared based on the principles of traditional Chinese medicine, modern nutriology, biology and food science. Fresh American ginseng is adopted as the main raw material, fresh figs, common yam rhizomes, papayas and pineapples are adopted as auxiliary materials, and the main raw materials and the auxiliary materials are scientifically combined. The American ginseng beverage is produced by utilizing modern food and pharmaceutical processing technology, and is natural, effective, convenient and safe, and has good tastes.

The invention discloses a preparation method of an immunity-enhancing sea-cucumber ginseng solid beverage. The preparation method of the immunity-enhancing sea-cucumber ginseng solid beverage is characterized by comprising the following steps: taking sea cucumbers and ginsengs as raw materials, and preparing sea-cucumber ginseng pulp by using the raw materials; taking Chinese wolfberry fruit powder, Chinese yam powder, pineapple powder and stevioside powder as auxiliary materials; mixing the sea-cucumber ginseng pulp with the auxiliary materials; homogenizing the pulp, carrying out ultrasonic hydrolysis, carrying out filtering, carrying out homogenizing, carrying out drying, carrying out granulation, and carrying out packaging, so that the immunity-enhancing sea-cucumber ginseng solid beverage is prepared. A processing technology combining pure physical means and ultrasonic degradation treatment is adopted by the preparation method, so that the nutrients and the biological activities of the fresh sea cucumbers and the ginsengs are relatively perfectly preserved. The prepared sea-cucumber ginseng solid beverage is convenient to eat and easy for the human body to absorb, and improves nutrition functions of the sea cucumbers and the ginsengs; moreover, the sea-cucumber ginseng solid beverage eliminates disadvantages of traditional eating ways of the sea cucumbers and the ginsengs. The sea-cucumber ginseng solid beverage has obvious nourishing effects on human body, and more obvious nourishing effects on old, frail, post-disease, postoperative and postpartum people.

The invention discloses a production method of an oyster solid beverage. The production method is characterized in that the oyster solid beverage is made from raw materials including the following components in percentage by weight of 40-60% of oyster meat, 20-40% of Chinese yams, 10-30% of laver and 1-10% of fresh ginger, and is made through the following technological steps of performing cleaning, performing mincing, performing grinding to obtain pulp, performing pulp homogenization, performing degradation treatment, performing filtration, performing homogenizing, performing concentration, performing vacuum drying and performing packaging. The solution adopted by the invention lies in that based on summarizing of a great number of domestic and foreign relevant techniques and products, the principles of conventional traditional Chinese medicine and pharmacy, modern nutriology, biology and bromatology are used, fresh oyster meat is used as a main raw material, the Chinese yams, the laver and the fresh ginger are used as auxiliary materials, scientific compatibility is performed, and a modern food and medicine processing technique is applied, so that the oyster beverage having the characteristics of being natural, high-efficient, convenient, safe, good in mouth feel and the like is made.

The invention discloses a preparation method for preparing feed for sheep by using composite strains and disease-resistant Chinese herbal medicines, and belongs to the technical field of feed preparation. The preparation method comprises the steps of preparation of composite strains, preparation of disease-resistant Chinese herbal medicine extract, feed raw material treatment, material mixing andfermentation, and drying. Trametes versicolor and micro bacillus in composite strains adopted by the invention have the functions of destroying cell walls and degrading crude fibers and pectin, and have synergistic effect when cooperate with microzymes so as to destroy cell walls in sugarcane tail leaves and straw and degrade crude fibers, so that the prepared supplementary material are more easily digested and absorbed by sheep. In addition, the traditional Chinese medicine extract added in the feed for sheep can effectively improve the percentage of neutrophils in the blood, that is, the traditional Chinese medicine extract can effectively improve nonspecific immunity of adult sheep, and reduce disease incidence.

The invention discloses a method for reducing the salt content of fermented bean curd, relating to the technical field of food production. The invention reduces the salt content in the fermented bean curd production and provides a new low-salt fermented bean curd product with a lactic acid bacteria technology; the method goes through the procedures of bean selecting, bean washing, bean soaking, bean refining, pulp screening, pulp boiling, pulp coagulating, jellied bean curd forming, blank making, cake cutting, cake grasping, inoculating, cake laying, pre-fermentation, hair rubbing, preserving, bottling, accessory material adding and post-fermentation to obtain the low-salt fermented bean curd finished product; the method is technically characterized in that the amount of the salt added in the preserving process is controlled less than three-quarters of the conventional amount; during bottling and accessory material adding process, 100-400 fermentative activities / 1000 liters of lactic acid bacteria are added into the accessory material; the preserved blanks and the accessory material with lactic acid bacteria are bottled and evenly shaken; and the salt content of the low-salt fermented bean curd finished product is less than or equal to 4.8%. The method is applied to the fermented bean curd production. The invention provides a new low-salt fermented bean curd product through a new method so as to enrich the life of people, ensure the healthy diet, improve the intake of fermented bean curd, enhance the production and sales, as well as promote the progress of the industry.

The invention discloses a method for manufacturing sea cucumber wine. The method is characterized in that sea cucumber freeze-dried powder is used as an additive, the sea cucumber wine comprises, by weight, 1-5% of additive and the balance original baijiu base, the prepared sea cucumber freeze-dried powder and the original baijiu base are arranged in an ultrahigh-pressure homogenizer and are further refined, serous fluid is homogenized twice by means of high-shearing, mixing and emulsifying under the conditions of the pressures of 100-120 mpa and the temperatures of 50-65 DEG C, accordingly, the sea cucumber freeze-dried powder can be quickly dissolved in the baijiu base and is filtered by the aid of a high-precision filter with ultra-filtration membranes with the precision higher than 0.2 micrometer, liquid is seasoned, and containers are filled with the liquid to obtain the sea cucumber wine. The method has the advantages that high-shearing, mixing, emulsifying and homogenizing techniques are adopted in technologies, accordingly, nutritional and functional components in the sea cucumber freeze-dried powder can be quickly dissolved out and are high in solubility, the manufacturing period can be shortened to a great extent, the sea cucumber wine is free of optional added components or pigment and low in production cost, technological procedures are simple, and development and utilization value of sea cucumber resources can be increased; various effective components of sea cucumber are effectively jointly dissolved in wine and can be advantageously absorbed and utilized by human bodies, the immunity of the human bodies can be enhanced if people drink an appropriate quantity of sea cucumber wine for a long term, and accordingly the method has important significance.

The invention discloses a method for preparing oyster wine. The oyster wine comprises 3-10% by weight of an oyster hydrolyzate as an additive and the balance of a raw stock Baijiu base. The method comprises mixing the oyster hydrolyzate and the raw stock Baijiu base, putting the mixture into an ultrahigh pressure homogenizer, carrying out homogenization on the slurry twice through high shear mixing emulsification under conditions of pressure of 100-120mpa and a temperature of 50-65 DEG C, further refining the emulsion to obtain a nanometer liquid so that the oyster hydrolyzate is fast dissolved in the Baijiu base, carrying out filtration through a high precision filter adopting an ultrafiltration membrane having a precision of higher than 0.2 microns, and carrying out seasoning and filling. The method utilizes the biodegradation technology and the high shear mixing emulsification homogenization technology so that nutritive functional components of the oyster are fast dissolved, a solubility degree is high, a preparation period is greatly shortened, additives and pigments are avoided and the nutrients are easily absorbed by the human body. The method has simple processes, realizes a low production cost and improves development and utilization values of American ginseng resources. The effective components such as oyster meat, papaya and ginger are effectively dissolved in the Baijiu and can be absorbed and used by the human body easily. Through long-term moderate drinking, human immunity is improved. The method has a great meaning.

The present invention discloses a preparation method for a quick-frozen Spanish mackerel dumpling. The preparation method is characterized in that Spanish mackerel meat and flour are mixed to prepare dough for the preparation of dumpling wrappers, and the Spanish mackerel meat, green peppers, pork, fresh ginger, chopped scallions, refined salt and adjunct materials are processed step by step to prepare dumpling fillings. The Spanish mackerel is organically combined with the green peppers and wheat flour cooked food, and further organically combined with the dumpling wrappers and vegetable and meat dumpling fillings to prepare the quick-frozen Spanish mackerel dumpling. The quick-frozen Spanish mackerel dumpling is very popular since people generally pay attention to nutrition and health at present.

The invention provides saffron tea drink. The saffron tea drink is prepared from the following components in parts by weight: 5 to 8 parts of radix codonopsis, 3 to 6 parts of honey, 8 to 12 parts ofsaffron, 2 to 4 parts of flos albizziae, 3 to 5 parts of semen ziziphi spinosae, 1 to 3 parts of poria cocos, 4 to 6 parts of husked sorghum and 1 to 2 parts of fructus crataegi. According to the saffron tea drink, through combined use of the flos albizziae, semen ziziphi spinosae, poria cocos, husked sorghum and fructus crataegi which have certain effects of calming the heart and tranquilizing the mind and the saffron, the effects of promoting blood circulation and supplementing blood can be achieved, and the side effects of the saffron on the nervous system can be alleviated. Crushed saffronis added in the process of honey refining, so that the medicinal properties of the saffron become mild, and the effect of warm tonification is achieved. Finally, refined honey is added in the stir-frying process of the radix codonopsis, and fine saffron is attached to the surface of the radix codonopsis after the radix codonopsis fully absorbs the refined honey, is separated from the radix codonopsis after tea is brewed, and can be taken with tea water, thereby avoiding the situation that filaments of the saffron mixed with the radix codonopsis are difficult to eat.

The present invention discloses a herba houttuyniae seasoning powder which comprises: 11-15% of herba houttuyniae powder, 60-70% of sodium glutamate, 3-5% of chicken powder, 3-5% of fish meal, and the balanced being sodium chloride. The herba houttuyniae seasoning powder can be added into cooked food using manners of blending, soup making, stewing, stir-frying, etc., the sodium glutamate can act as roles of flavoring and seasoning, and the herba houttuyniae seasoning powder is a very convenient and useful seasoning.

The invention discloses a ginseng oral liquid and a preparation method thereof, which is characterized in that fresh ginseng, medlar, yam, fig, mulberry jujube, jujube, hawthorn, chrysanthemum, and licorice are used as raw materials, which are washed, minced, and added with water to refine the liquid. , homogenization, ultrasonic enzymolysis, filtration, and concentration to obtain a degradation solution, which is then sent to a fermenter, and lactic acid bacteria with a slurry weight of 1-3% are added, fermented at 37-45°C for 4-8 hours, and obtained after filtration The filtrate is made through the technical steps of filtering, degassing, filling and sealing, sterilization and packaging. The hydrolysis process adopted in the present invention makes the liquid free of impurities, non-layered, uniform and transparent, easy to digest and absorb, especially has extremely strong nutritional activity and biological functions, and the adopted biological fermentation technology increases the health care effect and contains rich The beneficial living microorganisms have the function of maintaining the balance of gastrointestinal flora and improving the body's immunity, and it tastes good without any chemical additives, and has good business advantages and market prospects.

The invention discloses a method for manufacturing a shiitake powder capsule, and belongs to the technical field of manufacture methods of condiments. The technical scheme is as follows: (1) after fresh shiitakes are acquired, the shiitakes are cleaned; (2) the shiitakes are put in an iron pan; (3) the iron pan is put on a fire and is heated to a temperature of 100 to 105 DEG C; (4) the shiitakes are roasted for 6 to 7 hours under the condition that the shiitakes are frequently stirred; (5) the dried shiitakes are put in a grinding mill to be ground; (6) the shiitake powder is sifted in a 100 meshes sieve, and the shiitake powder which cannot get past is continuously ground until getting past; (7) the shiitake powder is put in a capsule machine to be packaged; (8) the shiitake powder are box-packaged to be used; and (9) when a dish is cooked, the shiitake powder capsule is added according to a quantitative determination of each snack. The method has the advantages of simple structure and relative low cost; the capsule can be dissolved when being added in the dish, thereby causing the shiitake powder quickly dissolves and gives out fresh flavor content; and the capsule has the function of flavoring, can be explored and manufactured in a batch production manner, and has practicality.

The invention provides a crispy food. The product has the characteristics of low fat content and crispy taste. Furthermore, the invention further provides a preparation method of the crispy food. Raw materials are treated at high pressure and immersed at low pressure; solutes of an immersing solution rapidly penetrate into the materials and are uniformly distributed, so that the product has a smooth and fine and uniform taste. Substances, such as table salt and citric acid, are added into the immersing solution, have a seasoning effect and also can be used as crystal nucleuses to induce to produce more ice crystals, so that the crispy taste of the product is facilitated. After high-pressure treatment, starch and protein are partially degraded to produce reduced sugar, amino acids and the like; the substances can be used as the crystal nucleuses and more ice crystals can be produced through freezing treatment; after dehydration, dense and uniform holes are formed so that the crispy degree of the product is improved. In a freezing process, the substances are primarily cooled and frozen, and then are slowly frozen, so that the ice crystals can grow easily and the sizes are enlarged, and furthermore, the relatively large holes are formed, the product is crispy and the crispness is improved.

The invention discloses a preparation method of biscuits capable of improving qi-deficiency constitutions. The preparation method is characterized by comprising the following steps: preparing a traditional Chinese medicine extract by taking ginseng, Chinese yams, red jujubes, wolfberry fruits, hawthorn fruits, longan pulp, sword beans, tuckahoe, dried tangerine peel, lotus seeds, fructus amomi, fingered citron and sharpleaf galangal fruits as raw materials; adding wheat flour, corn flour, whole milk powder, licorice powder, baking soda and table salt to the traditional Chinese medicine extract, putting the materials into a stirring machine, adding water of 30-48 DEG C, performing dough mixing, and performing dough fermentation after the dough is formed; and after fermentation, putting thedough into a biscuit shaping machine to perform rolling and forming, then putting the formed biscuits into a baking oven for performing baking, and after discharging and cooling, performing packagingto obtain a finished product. The biscuits disclosed by the invention are packaged with biscuit snack food bags, can be carried about at any time, are delicious in taste and have a function of improving the qi-deficiency constitutions when eaten as snack food or for dinner, can increase satiety and reduce hunger sensation, have high water solubility of a product, are easy to digest and absorb by human bodies, are free of any chemical addition, and are suitable for a wider range of people.

The invention discloses a biological organic compound acidifying agent for a feed. The biological organic compound acidifying agent comprises the following components in parts by weight: 20-40 parts of lactic acid, 5-10 parts of citric acid, 5-10 parts of fumaric acid, 2-5 parts of formic acid, 2-5 parts of propionic acid, 3-5 parts of phosphoric acid, 1-3 parts of bacillus subtilis, 1-3 parts of xylooligosaccharide, 20-40 parts of white carbon black, 1-2 parts of hawthorn fruit powder, 1-2 parts of agastache rugosus powder, 1-2 parts of rhizoma atractylodis, 1-2 parts of cassia twig, 1-2 parts of cordate houttuynia, 3-5 parts of montmorillonite powder and 1-2 parts of polyethylene glycol 4000. The biological organic compound acidifying agent overcomes the defects of single function, large addition quantity, strong corrosivity and the like of the single acidifying agent. According to the biological organic compound acidifying agent, the PH value in the stomach is reduced in an ideal acidic environment, the activity of enzyme is improved, and the acidity of the gastric content is increased so that protein is digested and absorbed more completely, and the utilization rate of feed digestion is increased.

The present invention relates to the technical field of food seasoning and more particularly relates to tomato sauce and a preparation method thereof. The tomato sauce is mainly made from the following raw materials in parts by weight: 50-60 parts of tomatoes, 10-15 parts of Chinese herbal medicines, 15-20 parts of shii-take, 15-20 parts of coprinus comatus, 10-15 parts of red dates, 10-15 parts of longan meat, 10-15 parts of sechium edule, 5-7 parts of haws, 4-6 parts of royal jelly, 20-25 parts of maltose, 3-5 parts of fresh ginger and 3-5 parts of garlics. The Chinese herbal medicines are mainly composed of the following raw materials in the same amount: herba gynostemmatis pentaphylli, radix astragali, rhodiola saera, radix et caulis acanthopanacis senticosi and radix notoginseng. The raw materials are squeezed and mixed to prepare the Chinese herbal medicines. The preparation method of the tomato sauce comprises the steps of raw material treating, mixing, boiling, sterilizing, packaging, etc. The tomato sauce is delicious, fragrant and sweet, and rich in nutrition, promotes appetite and digestion, has effects of preventing aging, supplementing qi and tonifying blood, and benefiting minds and warming stomach, can enhance the body immunity, and is free of any food additives, green and health-care.

The invention discloses an oyster-matrimony vine solid drink food. The oyster-matrimony vine solid drink food is prepared from 30-50% by weight of oyster meat, 15-30% by weight of matrimony vine, 10-20% by weight of mulberry, 5-10% by weight of pineapple, 5-10% by weight of papaya and 1-5% by weight of ginger as raw materials through cleaning, mincing, grinding, pulp homogenization, degradation, filtration, homogenization, concentration, vacuum drying and packaging. Based on the a large number of related technologies and products at home and abroad, according to the principles of the traditional Chinese medicine, modern nutriology, biology and food science, the oyster-matrimony vine solid drink food utilizes scientific compatibility of fresh oyster meat as a main raw material and matrimonyvine, mulberry, pineapple, papaya and ginger as accessories. The oyster-matrimony vine solid drink food utilizes modern food and medical processing technologies and has the characteristics of naturalcharacter, high efficiency, convenience, safety and good taste.

The invention discloses a preparation method of abalone liquor, characterized by taking abalone meal as an additive with the percentage by weight of 0.5-5%, and taking brewed original liquor base over 60 degrees as the balance. The preparation method comprises the steps: adding the prepared abalone meal and original liquor base into an extra-high pressure homogenizer to carry out further micronization; homogenizing pulp twice by high-shear mixing emulsification at pressure of 100-120mpa and temperature of 50-65 DEG C, so that the abalone meal quickly dissolves in the liquor base; then carrying out filtering in a high precision filter which adopts an ultrafiltration membrane with precision higher than 0.2 micrometers; and then carrying out flavoring and encapsulation. The preparation method of the abalone liquor takes the abalone as a raw material of the liquor, improves the development and utility value of abalone resources, enables various active components in the abalone to effectively dissolve in the liquor, is favorable for absorption and use of a human body, can enhance the immunity of the human body, prevent illness and strengthen immunity via long-term moderate drinking, and is of great significance.

The invention discloses low-erucic-acid and low-fatty-acid vegetable blend oil and a preparation method thereof. The low-erucic-acid and low-fatty-acid plant blend oil comprises the following components: 40-50 parts of tea seed oil, 45-60 parts of rice oil, 50-70 parts of peanut oil, 40-55 parts of sesame oil, 30-50 parts of low-erucic-acid rapeseed oil, 20-30 parts of sunflower oil, 35-45 parts of sunflower oil, 45-60 parts of walnut oil, 30-45 parts of soybean oil, 20-35 parts of castor oil and 30-45 parts of palm oil. The vegetable blend oil is conducive to helping digestion and reducing body and mental stress, has a certain antibacterial ability, can reduce nausea symptoms, can play a certain seasoning role, has the advantages of rich nutritional ingredients, good health-care and health-preserving effects, good antibacterial property, facilitation of human digestion and simple preparation, and solves the problems that existing vegetable blend oil is single in variety, has few nutritional ingredients, cannot supplement various nutritional ingredients for human bodies, does not have health-care and health-preserving effects, does not have antibacterial property, and is not beneficial to digestion of human bodies, and a preparation process is complex.

The invention discloses a tartary buckwheat potato chip and a preparation method thereof. The tartary buckwheat potato chip is prepared from the following raw materials in parts by weight: 50 to 60 parts of tartary buckwheat, 10 to 20 parts of potato starch, 8 to 10 parts of glutinous rice flour, 10 to 12 parts of apples, 10 to 12 parts of lemons, 10 to 12 parts of pears, 1 to 3 parts of flos chrysanthemi indici, 2 to 4 parts of trollflower, 1 to 3 parts of rhizoma polygonati odorati, 3 to 5 parts of maltose, 1 to 2 parts of pepper, 1 to 2 parts of a cumin powder, 3 to 5 parts of olive oil, 2to 4 parts of guar gum and 1 to 3 parts of food colorant. The tartary buckwheat potato chip has abundant nutrition and has the efficacy of clearing away heat and toxic materials, nourishing Yin and moistening lung and tonifying stomach and promoting fluid; moreover, a non-fried preparation method is adopted, so that nutritional ingredients of the potato chip are prevented from being lost and the aims of good delicious and no excessive internal heat are achieved.

The invention relates to the technical field of preservation, and provides a camellia oil preservative and a preservation method of the camellia oil. The preservative is mainly prepared from giant typhonium rhizome extracting solution, Chinese arborvitae extracting solution, Siberian cocklebur leaf extracting solution, jehol ligusticum rhizome extracting solution, turmeric rhizome extracting solution, nut-vomitive poisonnut seed extracting solution, great burdock fruit extracting solution, felwort extracting solution, Chinese osbeckia herb extracting solution, sorbitol, maltitol and the like by the steps of raw material treatment, extracting solution preparation, blending and the like. The preservative has diversified functions and good preservation and color protection effects, the shelflife of products is effectively prolonged, the original quality of the products is effectively kept, the flavor of the products cannot be affected, the preservative is pollution-free, healthy and environmentally friendly, and the preservation method is simple.

The invention provides a crisp chip which has the characteristics of low fat content and crisp mouth feel. Besides, the invention also provides a preparation method of the crisp chip. After chips are subjected to high-pressure treatment and low-pressure impregnation, an impregnation liquid solute quickly permeates into materials and are uniform in distribution; products are delicate and uniform in mouth feel; edible salt, citric acid and other substances are added into the impregnation liquid, can be used for flavoring and also can be used as crystal nucleuses for inducing to generate more ice crystals, so that the products are promoted to form a fluffy taste; after high-pressure treatment, starch and protein are partially degraded to generate reducing sugar, amino acid and the like which can be used as the crystal nucleuses; the crystal nucleuses are subjected to freezing treatment to generate more ice crystals; the ice crystals are dehydrated to form dense uniform holes, so that the crisp degree of the products is improved. According to the crisp chip provided by the invention, preliminary cooling refrigeration and slow freezing are sequentially adopted in the refrigeration process, so that the growth of the ice crystal is facilitated, the size is increased, and further greater holes are generated; the products are crisp, and the crispness is improved.

The present invention discloses a mulberry solid beverage production method. The production method is characterized in that the mulberry solid beverage is prepared by the following steps: mulberries, Chinese yams, and Chinese wolfberry fruits are washed, royal jelly is added, the mixture is minced and ground into a pulp liquid, and then the pulp liquid is subjected to degradation, filtration, dehydration and drying, and molding and packaging to obtain the finished products. The mulberry solid beverage uses the mulberry component as a main component and combines components with the effects of nourishing and supplementing body, and promoting longevity, which can play a role in mutual coordinating and strengthening, and the effective functions of these natural substances on human health and longevity are played together. The mulberry solid beverage can nourish and strengthen body, improve cell activity, and delay aging, and has a highly efficient immune function in a long-term consumption.

The invention discloses an American ginseng biscuit for relieving physical fatigue and a preparation method thereof. The American ginseng biscuit is characterized in that fresh American ginsengs and rhizoma polygonati are used as raw materials to make fermented American ginseng powder, soybean, corns, big jujubes, mushrooms and walnuts are added and used as raw materials to make composite soybeanpowder, wheat flour, whole milk powder, pine pollen, isomaltooligosacharide powder, baking soda and salt are put in a blender, water of 30-48 DEG C is added for dough making, and then finished products are obtained through baking, cooling and packaging. According to the physical features of fatigue of people, the American ginseng, the rhizoma polygonate and other medicine and food materials are matched in a targeted way, the purpose of relieving the physical fatigue is achieved with the edible biscuit according to the concept 'foods are the best medicine', consumed energy source substances canbe supplemented in time, and the American ginseng biscuit achieves rapid fatigue relieving, quick restoration of physical strength and relieving of mental fatigue, improves endurance and work efficiency in a fatigue state, and is a natural, nutritional, convenient, safe and good-taste biscuit food having characteristics.