40results about How to "Play the role of seasoning" patented technology

The invention discloses a tooth grinding hotdog for pets. The tooth grinding hotdog is prepared from an inner-layer sausage, interlayer stuffing and an outer-layer pork skin, wherein the inner-layer sausage is prepared from a first meat material, a component A and a component B; the interlayer stuffing is prepared from a second meat material, a component C and a component D; the component A is prepared from rice flour, vegetable protein, white granulated sugar, yeast hydrolysate, sweet potato flour, table salt, citric acid, garlic powder and functional auxiliary materials; the component B is prepared from glycerol and smoking spice; the component C is prepared from starch and table salt; the component D is prepared from glycerol and fish oil. The tooth grinding hotdog for the pets, disclosed by the invention, has balanced nutrients, bright color and very good layering, has the effects of cleaning teeth and grinding the teeth, and can also be used for improving digestion and refreshing the breath. The invention further discloses a preparation method of the tooth grinding hotdog for the pets; the preparation method has the advantages of a few of steps, simple flow and safety in operation.

The invention discloses a method for making zingiber strioatum juice. The method comprises the following steps: shelling and soaking, namely removing outermost shells from aired zingiber strioatum, puncturing a plurality of infiltration holes in the zingiber strioatum by using a needle, soaking with 1-2 parts by weight of lemon juice for 5-10 minutes, and then dipping in 1-2 parts by weight of honey, and coating the treated zingiber strioatum by using wetted gauze; juicing, namely adding 5-10 parts by weight of brown sugar water into a juice extractor, and sequentially adding zingiber strioatum in the step 2 into the juice extractor to obtain ground zingiber strioatum; filtering; seasoning, namely after filtering, heating the zingiber strioatum juice at a heating temperature of 60-70 DEG C, adding 8-10 parts of granulated sugar and 50-100 parts of clean water, uniformly stirring, refrigerating for 5-8 minutes at a refrigeration temperature of 2-5 DEG C. The zingiber strioatum juice made by the method disclosed by the invention is delicious, nutrient elements contained in the zingiber strioatum can be prevented from being wasted, and the effects of the zingiber strioatum are greatlyimproved.

The invention discloses a heat-clearing and fire-reducing tea, which is prepared from the following ingredients according to a certain mass ratio: 12-15 parts of chrysanthemum, 12-15 parts of mint, 5-7 parts of Luo Han Guo, 3-8 parts lotus heart, 2-4 parts of winter grass, 3-6 parts of honeysuckle, 3-5 parts of poria cocos, 5-8 parts of fat sea, 6-10 parts of tangerine peel, 12-15 parts of hawthorn, 2- 4 parts of bamboo leaves, 70‑80 parts of water. Chrysanthemum has a good effect on reducing fire, lotus heart, honeysuckle and poria cocos can clear away heat and detoxify, fat sea can moisten the throat, light bamboo leaves and mint are fresh and natural, with a delicate taste, tangerine peel has the effect of seasoning, and each ingredient has the effect of clearing away heat, detoxifying and reducing fire , all ingredients are important ingredients, natural and harmless, there is no adverse reaction between ingredients, and the effect is excellent.

The invention provides a preparation method of a sheep placenta paste. The preparation method comprises the following steps: firstly, removing sundries from a sheep placenta, cleaning, quickly freezing at the temperature of -40 DEG C to -10 DEG C for 10-30 minutes, and mincing or stirring the quickly-frozen placenta into minced meat; then, soaking the minced meat uniformly by using rice vinegar toobtain meat paste; finally, grinding the meat paste into meat juice, adding Chinese rice wine into the meat juice, and performing freeze drying to obtain the sheep placenta paste. The sheep placentapaste can be applied to sports fatigue resistance. The preparation method of the sheep placenta paste is simple, convenient to operate, economical and practical; the sheep placenta paste prepared by the preparation method is good in taste, high in nutritional value and excellent in sports anti-fatigue effect.

The present invention discloses a fructus hippophae and black fungus health preserving paste and mainly relates to the field of convenient food. The health preserving paste includes the following components in weight percentage: 48%-58% of ultrafine fructus hippophae and black fungus powder, 18%-28% of black soybean meal, 10%-20% of Chinese wolfberry fruit powder, 3%-8% of red date powder, and 1.5%-2.5% of stevioside. The beneficial effects of the health preserving paste are that the health preserving paste is excellent in wettability, good in dispersibility, good in solubility, moderate in viscosity, and comfortable, delicate and mellow in taste, and the added black beans, Chinese wolfberry fruits, red dates and other nutrients are in reasonable proportions, so that the health care functions of the health preserving paste are expanded and improved, and the health preserving paste is a new-type nutritional and convenient food.

The invention discloses a rhizoma polygonati noodle, which comprises the following raw materials in parts by weight: 200-300 parts of flour, 0.8-2 parts of rhizoma polygonati and 0.5-5 parts of a flavoring agent, wherein the flavoring agent is vegetable or fruit extract solution. The preparation method of the rhizoma polygonati noodle comprises the following steps of: cleaning rhizoma polygonati,oven drying, slicing, adding water and boiling to obtain filter residue and concentrated solution; cleaning vegetable or fruit, and processing in a juicer to obtain the flavoring agent; adding the concentrated solution, the flavoring agent and water into flour, and kneading; spraying micro rhizoma polygonati powder when dough is pressed or rolled. According to the preparation method, rhizoma polygonati is decocted to obtain concentrated solution, combining with a flavoring agent, water is replaced with the concentrated solution and the flavoring agent for dough, nutrient substances are fully and uniformly mixed into dough, so that the prepared noodle has effects of tonifying spleen and moistening lung, contains rich vitamins, and has a good conditioning effect on viscera of a human body.

The invention discloses a non-protein nitrogen feed additive. The non-protein nitrogen feed additive is prepared from, by mass, 60-70% of corn flour, 20-30% of urea, 5-10% of bentonite, 1-2% of sodium diacetate and 1-3% of a bacillus subtilis preparation, wherein each gram of the bacillus subtilis preparation contains 10-20 billion living spores. The non-protein nitrogen feed additive is low in cost and easy to prepare, can replace expensive protein raw materials like corn and has good application prospects in preparing ruminant feed. The invention further discloses a calf feed prepared from the non-protein nitrogen feed additive. The calf feed is prepared from, by mass, 35-38% of corn, 10-12% of sorghum, 18-20% of wheat bran, 4-6% of bean pulp, 20-22% of cottonseed cakes, 1-2% of mountain flour, 1-1.5% of sodium chloride, 0.5-1% of premix and 4-6% of the non-protein nitrogen feed additive. The calf feed can increase the growth speed of calves and also can significantly reduce the feed production cost.

The invention provides purple sticky rice braciola and a manufacturing method thereof. The manufacturing method comprises the following steps: 1) mincing meat to obtain meat paste and pickling the same; 2) after mixing purples sticky rice with sorghum rice, adding water, lard and sucrose ester to be stirred and mixed uniformly, cooking the mixture to obtain mixed rice, and cooling the rice; and 3)paving the meat paste pickled in the step 1), then paving the steamed mixed rice in the step 2) on the meat paste, compacting the mixture, rolling the mixture, wrapping and fixing the mixture, and steaming the mixture to obtain the purple sticky rice braciola. Compared with the prior art, by mixing sorghum rice to the purple sticky rice, the taste is improved and the purple sticky rice braciola is moderate in softness; by adding lard, the taste of the purple sticky rice is improved, and the sticky rice is more chewy, and better in taste. The sucrose ester plays roles of preventing aging of starch and back to immaturity. By adding shitake mushroom powder into a cure, a seasoning effect is exerted, and human body is promoted to absorb calcium and other trace elements rich in meat and purplerice, so that the purple sticky rice braciola has a health-care effect.

The invention discloses a core-casting gluten processing device capable of fast adjusting cores. An extrusion pipe is arranged at the end of a first screw extruder; a core pipe is arranged in the extrusion pipe, and the tail end of the core pipe is connected to a lifting pipe to form an L shape; the upper end of the lifting pipe is connected to a delivery cylinder; a second screw extruder is connected to the side wall of the delivery cylinder; a flavoring device is arranged inside the delivery cylinder; the flavoring device is connected to a flavoring motor; the upper end of the extrusion pipeis provided with a lifting mechanism for controlling the lifting pipe to move up and down; a rotating shaft is arranged in the core pipe; the tail end of the rotating shaft extends out and is provided with an impeller; the front end of the rotating shaft is provided with a guide plate; a material delivery hole deviating from the center is arranged on the guide plate; the guide plate blocks the outlet of the core pipe; and the inner wall of the upper end of the extrusion pipe is provided with a hiding groove for hiding the core pipe and the impeller. The device can realize the processing of the screw-type core-casting gluten, realize the continuous diversified adjustment of the taste of cast core of the gluten, and greatly improve the taste diversification of the gluten.

The invention belongs to the field of pet feed and particularly relates to nutritional feed for cats. The nutritional feed for the cats is prepared from the following raw materials in parts by weight: 80-100 parts of oatmeal, 16-26 parts of livestock and poultry livers, 13-23 parts of fish meat, 15-25 parts of duck meat, 3-7 parts of kelps, 3-6 parts of tangerine peels, 4-10 parts of hawthorn fruits, 3-7 parts of cynanchum thesioides, 2-6 parts of herba lophatheri, 3-6 parts of hazelnut kernels, 4-7 parts of hedychium spicatum, 2-6 parts of wild fennels, 13-19 parts of vegetable oil, 2-6 parts of table salt and 5-8 parts of honey. According to the nutritional feed for the cats, provided by the invention, pure natural Chinese herbal medicines are added into the raw materials, so that the nutritional feed for the cats has the effects of helping to digest and appetizing and clearing away internal heat; and the raw materials of the nutritional feed for the cats are easy to obtain and a preparation method is simple, so that the nutritional feed is worthy of being greatly popularized.

The invention discloses a green tea processing process in the technical field of tea processing. The green tea processing process comprises steps as follows: S1, sorting: fresh and brittle celery is selected, rhizomes are removed, and only celery leaves are retained, washed clean with clean water and cut into segments which are 3-5 cm long; S2: blanching: pH of hot water is adjusted to range from 7 to 8 with a 0.02%-0.05% Na2CO3 solution and heated to 85-95 DEG C to blanch the selected celery for 3-5 min; S3: crushing: the blanched celery in S2 is crushed and filtered with a filter net, and celery juice is obtained and left to stand; S4, centrifugal treatment: the celery juice is subjected to centrifugal treatment with a high-speed centrifuge, salt and citric acid are added in the centrifugal process, and the weight ratio of the celery juice, the salt and citric acid is 30:1:1; S5: processing: the celery juice is packaged in a ball made of propolis, aged tea and propolis balls are added to a tea bag, and novel green tea is formed. With the adoption of the scheme, the tea water obtained after the aged tea is brewed is light green.

The invention discloses a spiced vinegar brewing process. The process comprises the following steps: S1, preparing raw materials; S2, performing liquefaction; S3, performing alcoholic fermentation; S4, performing acetic fermentation; S5, smoking fermented grains; S6, extracting vinegar; S7, performing sterilization; S8, performing blending; S9, performing secondary sterilization; S10, performing precipitation; and S11: performing filling. The spiced vinegar has the following beneficial effects: 1, the spiced vinegar integrates the advantages of the various raw materials, is fragrant in smell,has pungent and warm properties, has the effects of invigorating spleen and warming spleen and stomach, diminishing inflammation and inducing diuresis and the like, and is helpful for improving the body resistance to a certain extent; 2, in the aspect of eating the spiced vinegar, the spiced vinegar is rich in fragrance, has a spicy taste and also has a little sweet taste; 3, the spiced vinegar isgenerally used for pickling and soaking meat; and 4, the spiced vinegar has various tastes, so that the spiced vinegar has the effect of seasoning, and many food materials with very light taste are completely changed due to the addition of the spiced vinegar. The spiced vinegar has good dietary therapy effects, and thereby when the spiced vinegar is added into food materials, the food materials can have the effects of invigorating spleen and stomach and inducing diuresis.

The invention discloses a filled gluten food production device and a gluten processing technology. An extrusion pipe is arranged at one end of a first screw extruder, and a core pipe is arranged in the extrusion pipe; the core pipe is connected with a lifting pipe; multiple second screw extruders are connected onto the side wall of a material conveying cylinder; a material blending device is arranged at the upper end of the material conveying cylinder; a lifting mechanism is arranged at the upper end of a blended material extrusion pipe; a rotating shaft is arranged in the core pipe; a spiralblade is arranged on the rotating shaft; an impeller is arranged at the tail end of the rotating shaft and a material guide plate is arranged at the front end of the rotating shaft; a material conveying hole is formed in the material guide plate; a mounting head is connected with the front end of the core pipe in a threaded manner, and a spline hole seat connected with the rotating shaft is arranged in the center of the material guide plate; a hidden groove is formed in the inner wall of the upper end of the extrusion pipe; an adjusting plate is arranged at the front end of the extrusion pipe,and the side edge of the adjusting plate is inserted into the extrusion pipe; and gluten cutting holes are formed in the adjusting plate. Spiral core-filled gluten can be processed, the gluten is filled with different food materials, the size and the shape of the gluten can be adjusted, the type and length of filling cores can be adjusted, and the diversity of the taste of the gluten is greatly improved.

The invention relates to tea, and particularly relates to tea with a hangover alleviating function. The hangover alleviating tea comprises the following materials in parts by weight: 20-30 parts of hyacinth beans, 10-20 parts of hawthorn, 5-10 parts of semen raphani, 10-15 parts of folium ginkgo, 7-13 parts of tea leaves, 5-10 parts of rock candy, 3-8 parts of purple perilla and the balance being water. All the Chinese medicinal herbs have an effect of reducing intake of alcohol, the hawthorn and the rock candy can play a role in flavoring to cover the bitterness of the Chinese medicinal herbs, and thus the hangover alleviating tea provided by the invention is palatable in sourness and sweetness; the tea leaves and the purple perilla are fragrant, and are capable of neutralizing flavors of other materials; the hangover alleviating tea is made by a method of decocting and brewing, so that active ingredients in all the raw materials are favorably maintained, and values of the materials are maximally realized.

The invention provides a slimming beverage and a preparation method thereof, and relates to the technical field of food processing. The slimming beverage mainly comprises the following components in parts by weight: 10-30 parts of milk powder; 5-10 parts of chitosan; 20-30 parts of taro powder; 15-20 parts of konjaku flour; 5-15 parts of L-carnitine; 3-10 parts of water-soluble dietary fiber; 5-8parts of cocoa powder; 10-15 parts of milk basic protein; 15-20 parts of prebiotics; 1-5 parts of vanillin; and 6-10 parts of tea powder. The preparation method comprises the following steps of mixingthe milk powder, the chitosan, the taro powde, the konjaku flour, the L-carnitine, the water-soluble dietary fibers, the cocoa powder, the milk basic protein, the prebiotics, the vanillin and the teapowder, and stirring at 100-200r/min for 30-60min; and performing disinfection for 15-20min under ultraviolet rays with the wavelength of 100-150nm so as to obtain the slimming beverage.

The invention relates to the field of bean product preparation, and particularly discloses a manufacturing method of Vaccinium bracteatum leaf bean gluten. The method comprises the following steps: preparing a Vaccinium bracteatum leaf juice, preparing fungus polysaccharides, preparing bean gluten, soaking the dry bean gluten, and airing. The Vaccinium bracteatum leaf content of the Vaccinium bracteatum leaf bean gluten is effectively enhanced as compared with the bean gluten prepared by the traditional manufacturing mode; and the Vaccinium bracteatum leaf bean gluten has more obvious medicinal value. The fungus drugs are utilized to neutralize the acidic components in the Vaccinium bracteatum leaf, so that the metabolites of the bean gluten tend to be alkaline, and the bean gluten is healthier to eat.

The invention discloses a preparation method of preserved meat and the preserved meat prepared by the preparation method, and relates to the technical field of food processing. The preparation methodof the preserved meat comprises the following steps of S1, pretreating meat strips: cutting meat into meat strips, adding the meat strips into a citric acid aqueous solution, performing treatment for20-50min, and fishing out the treated meat strips so as to obtain fresh meat strips; s2, pickling material preparation: weighing 100 parts by weight of purified water, adding seasonings, performing heating to boiling, performing decoction for 60-100 minutes, and performing cooling to room temperature so as to obtain pickling materials; s3, performing pickling: adding the fresh meat strips into pickling materials, performing vacuum pumping until the pressure is-0.09 Mpa to-0.07 Mpa, and performing pickling for 48-72 hours so as to obtain pickled meat; and S4, performing baking: baking the pickled meat prepared in the step S3 at 50-60 DEG C for 45-50h so as to obtain the preserved meat. The preparation method of the preserved meat has the advantage that the seasoning effect of seasonings onthe preserved meat can be conveniently improved; the preserved meat has the advantage that the seasoning effect of seasonings on the preserved meat can be improved.