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30results about How to "Quenches thirst" patented technology
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Method for processing bean-flavor spiced goose and bean-flavor spiced goose
The invention provides a method for processing bean-flavor spiced goose. The method comprises the following steps of: respectively marinating high-quality goose and high-quality bean which are used as raw materials by adding multiple natural spices, adding special flavoring oil for flavoring, mixing, performing high-temperature sterilization and vacuum packing, and thus obtaining the bean-flavor spiced goose. By adopting the method for processing the bean-flavor spiced goose, the nutrients of the goose and the bean are furthest kept; when the goose is marinated, Chinese medicinal herbs with health-care functions are added in a marinating package, so that the marinated goose has mellow taste, and the health-care effect is added; by mixing and eating the goose and the marinated bean, the Chinese medicinal herb taste in the conventional health-care marinated goose is overcome; the bean-flavor spiced goose has the effects of tonifying qi and deficiency, harmonizing stomach, quenching thirst, relieving cough, reducing sputum, nourishing, caring health, reducing blood pressure and supplementing calcium; and the method is scientific, and nitrites are not produced in the processing process.
Owner:ANHUI GUANGZHENG FOOD
Acne controlling and moisturizing toner
ActiveCN104274373AQuenches thirstWith blood pressure loweringCosmetic preparationsToilet preparationsIrritationBitter gourd
The invention discloses an acne controlling and moisturizing toner, and relates to the field of a daily skin care product. The acne controlling and moisturizing toner is composed of the following raw materials in parts by weight: 3-5 parts of a pure plant additive, 3-5 parts of glycerol, 2-4 parts of butanediol, 0.05-0.2 part of hyaluronic acid, 0.4-0.6 part of polyethylene glycol 400 (PEG-400), 0.03-0.05 part of ethylene diamine tetraacetic acid-2Na (EDTA-2Na), 0.2-0.4 part of lauryl alcohol ether, 0.2-0.4 part of diazolidinyl urea, 0.05-0.1 part of essence, 0.03-0.05 part of citric acid, 0.02-0.04 part of tocopheryl acetate, 0.01-0.03 part of hydrogenated castor oil and 100-110 parts of de-ionized water; in every 100g of the acne controlling and moisturizing toner, the pure plant additive comprises the following components in percentage by weight: 0.5-2g of a bitter gourd extracting solution, 0.5-1g of a scutellaria baicalensis extracting solution, 0.5-1g of a rosemary extracting solution, 0.5-1g of a witch hazel extracting solution and 0.5-1g of a wild chrysanthemum flower extracting solution. The acne controlling and moisturizing toner disclosed by the invention solves problems of a toner in current market which is serious in irritation, poor in quality and not significant in effect; and the toner is free from irritation, capable of cleaning skin, supplementing nutrient substances, and has functions of controlling acnes and moisturizing.
Owner:GUANGXI UNIV
Blueberry and lotus root juice and processing method thereof
ActiveCN103989220AFit for drinkingClearing away heat and cooling bloodNatural extract food ingredientsFood ingredient functionsFood additiveAgaric
The invention discloses a blueberry and lotus root juice and a processing method thereof. The juice comprises, by weight, 20-40 parts of blueberry, 30-50 parts of lotus root, 5-8 parts of black fungus, 10-15 parts of purple sweet potato, 8-10 parts of black sesame, 8-10 parts of pumpkin seed kernel, 2-3 parts of Stevia rebaudiana, 1-2 parts of vanilla, 2-3 parts of Zornia gibbosa, 1-2 parts of Alcea rosea root, 1-2 parts of lotus leaf, 1-2 parts of Panax Tseng, 5-10 parts of a food additive, a proper amount of rice vinegar and a proper amount of water. The blueberry and lotus root juice has the sweet and smooth mouthfeel, has a delicate fragrance, is suitable for being drunk in summer, is cool and refreshing, has the efficacies of heat clearing, blood cooling, urination promoting, detoxifying, thirst quenching and vexation eliminating, can improve the body resistance, and is suitable for being drunk by all people.
Owner:铜陵美子园农特产品加工有限公司
Fruit sweet soup balls and preparation method thereof
The invention discloses fruit sweet soup balls and a preparation method thereof. The sweet soup balls comprise wrappers and fillings. The wrappers are prepared by the following main raw material components, in parts by weight, 40-50 parts of glutinous rice flour, 10-20 parts of lotus root powder, 20-30 parts of purple sweet potatoes, 30-50 parts of 100% fresh coconut water and 3-5 parts of rose essential oil. The fillings are prepared by the following main raw material components, in parts by weight, 70-80 parts of bananas, 10-20 parts of fructo-oligosaccharide, 4-6 parts of rum, 8-12 parts of coconut shreds and 10-15 parts of walnut powder. The sweet soup balls are made of the fruits and easy to digest, the mouthfeel of the sweet soup balls is improved, nutrition of the sweet soup balls is enriched, and meanwhile requirements for individualized mouthfeel and diversified nutrition are met.
Owner:GUANGXI NANNING NOEL NETWORK COMM TECH CO LTD
Drinking water and production method thereof
InactiveCN101993141AWith warming lung and lowering adverseWith warming lung and descending adverseMultistage water/sewage treatmentWater/sewage treatment by substance additionOxygen deficiencyChemistry
The invention provides drinking water and a production method thereof, relating to drinking water, in particular to ecological drinking water containing natural mineral compositions and a production method thereof. The invention provides artificial drinking water with synthetic natural mineral compositions and natural ecological mineral compositions. The drinking water does not contain free carbon dioxide, but contains various mineral composition elements and vitamins required by human bodies. The living drinking water is obtained through adding mineral spring water into natural mineral compositions of medical stone, stalactite, calcite, aetite, amethyst and actinolite and decocting for 1.2 hours at 100 DEG C. The ecological water comprises various elements essential for the human bodies, such as calcium, iron, zinc, boron, copper, selenium and the like, and meanwhile, the elements have strong adsorbability to some harmful heavy metals and microbes, and can purify the water quality. After people drink the drinking water for a long time, the balance among all elements in the human body can be maintained, the growth and the development of the organism can be promoted, the anti-fatigue and oxygen-deficiency-resistance capability can be improved, the metabolism can be regulated, and the immunity can be enhanced.
Owner:沈雪峰
Coconut water cold beverage food
The present invention belongs to the field of food and beverage, and is especially one kind of cool beverage with coconut juice as main material. The cool beverage is produced with pineapple 20-55 weight portions, mung bean 5-40 weight portions, red bean 5-40 weight portions, date 2-12 weight portions, candied date 2-12 weight portions, Chinese yam 5-40 weight portions, grape 2-12 weight portions, starch 6-30 weight portions, and coconut juice 60-170 weight portions. The present invention has good taste, rich nutrients and health functions of quenching thirst, promoting secretion of saliva, promoting urination, etc.
Owner:邹花祥
Health rice vermicelli
InactiveCN104247913AHeat-clearing and detoxifyingMoisturizingFood ingredient functionsFood preparationLiver and kidneyThirst
The invention belongs to the technical field of food processing, in particular to health rice vermicelli. The health rice vermicelli is prepared by mixing senecio scandens, raw rehmannia, aloe, pineapple, mint, chryanthemum parthenium, myrtle, black date, basil leaf, xylitol, rice flour, long-shaped rice meal, glutinous rice meal and corn meal. According to the invention, the multiple Chinese herb extracts are added into the rice vermicelli, so that the rice vermicelli has multiple health effects of clearing away heat and detoxifying, nourishing liver and kidney, moistening dryness and generating body fluid, clearing summer heat and relieving thirst, beautifying the skin, promoting digestion and stopping diarrhea, tonifying spleen and stomach, enhancing vitality, benefiting Qi and blood, enhancing the body immunity and the like; the rice vermicelli is suitable for people suffering from high blood pressure, high blood lipid and high blood sugar, has the characteristics of fresh and sweet taste, no greasiness and the like, and can meet the requirements of different markets and different people.
Owner:陈国勇
Traditional Chinese medicine composition with blood sugar reducing function and preparation method thereof
InactiveCN101450177AImprove physical healthDefinite curative effectMetabolism disorderFood preparationPolygonatumAstragalus
The invention discloses a Chinese medicinal composition for reducing blood glucose and a preparing method thereof. The Chinese medicinal composition is prepared from balsam pear, astragalus and rhizoma polygonatum by weight rate that can be prepared any one ordinary oral preparation. The Chinese medicinal composition has effect in reducing blood glucose, and can be used for treating diabetes.
Owner:BEIJING INCREASEPHARM CORP LTD
Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof
The invention relates to the technical field of fruit wine beverages, particularly a pure raw pineapple / waxy corn health-care fruit wine and a preparation method thereof. The fruit wine is prepared from pineapples and waxy corn. The preparation method comprises the following steps: raw material selection and treatment, controlled fermentation, component adjustment, composite fermentation, aging, settling and filtration, and sterilization. The fruit wine maintains fructose, glucose, B vitamins, citric acid, proteins and other nutrients in the raw materials, has the advantages of pure and fresh mouthfeel, thick fruit aroma, longer storage time and high bioactive component preservation rate, and has the health-care functions of clearing away summer-heat, quenching thirst, promoting digestion, relieving darrhea, beautifying the face, losing weight, lowering the blood fat, preventing cancers and the like.
Owner:NANYANG NORMAL UNIV
Preparation method of chrysanthemum, sophora japonica and green tea beverage for improving eyesight
InactiveCN104543148ADoes not affect the fragranceImprove the immunityPre-extraction tea treatmentTea extractionSucroseSodium ascorbate
The invention discloses a preparation method of chrysanthemum, sophora japonica and green tea beverage for improving eyesight. The method is realized by the following steps: (a) weighing dried chrysanthemum, dried sophora japonica, green tea leaves and wolfberry fruits in parts by weight, and respectively cleaning and evenly mixing the dried chrysanthemum, dried sophora japonica, green tea leaves and wolfberry fruits to obtain a mixture A; (b) leaching, namely putting the mixture A into a leaching device, adding deionized water, and controlling the leaching temperature to be 85-95 DEG C for 10-15 minutes; (c) filtering, namely removing tea residues after leaching, rapidly cooling, and then filtering to obtain a mixed liquid B; (d) blending, namely adding purified water to the mixed liquid B, and then adding honey, sucrose, sorbitol and sodium ascorbate to prepare a mixed liquid C; (e) finely filtering, namely filtering the mixed liquid C, clarifying and removing sediments; (f) heating and filling; (g) sterilizing; and (h) cooling the product which is sterilized in the step g as soon as possible, drying by wiping, labeling and warehousing. The chrysanthemum, sophora japonica and green tea beverage for improving eyesight prepared by the preparation method has the effect of improving eyesight.
Owner:徐杏杏
Key preparation method for chocolate-melon creme brulee
InactiveCN105875767AHas the function of clearing heat and relieving summer heatHas heat-clearing and heat-relieving propertiesDough treatmentBakery productsSugar melonFood science
The invention relates to a key preparation method for chocolate-melon creme brulee. The prepared chocolate-melon creme brulee has attractive appearance and a fresh and strong chocolate and melon fragrance, tastes savoury, mellow, soft and delicious, and has outstanding features. Through organic matching between chocolate and melon as well as pudding and creme brulee, a finished product has the advantage of rich and balanced nutrition. The technological operation is simple, processing conditions are convenient to control, and mass production is realized.
Owner:李建贤
Fermenting and aging technology for synthetic enzyme by using pineapples as main material
InactiveCN104921124AReduced activityReduce allergiesFood preparationAdditive ingredientPre treatment
The invention relates to the field of foods, in particular to a fermenting and ageing technology for a synthetic enzyme by using pineapples as a main material. The technology comprises the following working procedures: cleaning raw materials, and dicing the cleaned prepared materials for standby; pre-processing the diced prepared materials; crushing the pre-processed prepared materials at a low temperature; fermenting crushed mixed liquor in a layered manner; screening fermentation liquor through a filter cloth of 100-150 meshes, adding probiotics to filtrate, and aging the filtrate and the probiotics for 1-2 weeks; performing brine wash on material dices in a gradient manner, then adding corn juice, and especially selecting beneficial bacterium groups, so that the utilization rate of beneficial ingredients of fermented and aged pineapples prepared by the fermenting and ageing technology is obviously higher than that of a conventional fermentation manner.
Owner:谢嘉源
Kudzuvine root hovenia acerba tea and preparation method thereof
The invention discloses a kudzuvine root hovenia acerba tea and a preparation method thereof. The kudzuvine root hovenia acerba tea is prepared from the following raw materials: Fagopyrum tataricum, kudzuvine root, hovenia acerba, licorice, Rabdosia serra, blueberries flower, chrysanthemum, lophatherum gracile, hawthorn, dried flowers and fruits of sophora japonica, Chinese wolfberry, Siraitia grosvenorii, Radix Trichosanthis, carrot juice, rice wine, and honey. According to the kudzuvine root hovenia acerba tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The kudzuvine root hovenia acerba tea is convenient to store and eat, can be drinkable after brewing, has light yellow and transparent tea color, is sweet and mellow, has the efficacy of clearing liver and improving vision, protecting liver and invigorating spleen, relieving thirst and eliminating restlessness, etc., can regulate liver functions and improve metabolic functions, and is beneficial to body health.
Owner:ANHUI YINGHUA PHARMA
Liquorice health-care beverage
The invention discloses a liquorice health-care beverage. A preparation method of the liquorice health-care beverage comprises the following steps of: placing 10kg of liquorice slice into a vessel; adding 200kg of water and heating the water to 100 DEG C to obtain licorice liquid; adding the licorice liquid into decoloring equipment to be treated into a solution A; adding 10kg of haw slice into the vessel; adding 100kg of water into the vessel and heating the water to 100 DEG C to obtain a haw liquid, and putting the haw liquid into the decoloring equipment to be treated into a solution B; adding 1kg of medlar into the vessel; adding 10kg of water into the vessel and heating the water to 100 DEG C to obtain a medlar solution; mixing the solution A, the solution B, the medlar solution and common drinking water into a solution C in the weight ratio of 10:5:1:80; obtaining a solution D prepared from the solution C containing malic acid, maltitol, caramel colorant, protein sugar, acesulfame potassium, citric acid and sweet improver which are in the ratio of 1:0.002:0.07:0.0002:0.002:0.001:0.001:0.001; heating the solution D, filtering and filling; and carrying out sterilization treatment by using pasteurization to obtain the liquorice health-care beverage.
Owner:王喜
Thirst quenching and salivation promoting health-care tea and preparation method thereof
The present invention discloses a thirst quenching and salivation promoting health-care tea which consists of the following materials (parts by weight): 0.8-1 Polygonum cuspidatum, 1-2 bay leaves, 3-4 tea flowers, 2-3 purple sweet potato stems, 6-8 malt, 6-7 bean curd rolls, 8-10 pineapples, 8-9 purple cabbages, 12-14 lemon juice, 6-7 donkey-hide gelatin powder, 2-3 talc, 6-8 corn gluten meal, 4-5 snakehead meat,3-5 scallion stalk, 3-5 dried orange peel, 4-5 mango seeds, 4-5 pomegranate seed oil, 5-7 sweet wine yeast, 4-5 maltose, 12-14 nutrition additive solution and an appropriate amount of water. The thirst quenching and salivation promoting health-care tea contains raw materials such as bay leaves, tea flowers, malt, corn gluten meal, pineapples, purple cabbages and lemon juice, and is rich in nutrition, and has the efficacy of relieving heat, quenching thirst, supplementing qi blood. In addition, the health-care tea also contains snakehead meat, thus has good effect of nourishment and invigoration, is suitable for various people, and has a high nutritional value and a good health-care effect.
Owner:ANHUI XINXUTANG TEA CO LTD +1
Sweet potato slices and making method thereof
InactiveCN106036647AIncrease the fragranceHas a nourishing effectFood ingredient functionsBitter gourdBlood pressure
The invention belongs to the field of preparation of leisure food, and particularly relates to sweet potato slices and a making method thereof. The sweet potato slices are prepared from 80-90 parts of sweet potato slices, 10-15 parts of lotus seed powder, 20-25 parts of peanut kernels, 3-5 parts of fresh ginger, 6-8 parts of onion powder, 4-6 parts of eggplant peel powder, 8-12 parts of bitter gourd powder, 2-3 parts of Malabar spinach juice and 0.2-0.4 part of sucralose. The sweet potato slices are easy to digest and good in taste and has the multiple effects of lowering blood sugar, blood pressure and blood fat, circulating qi and blood, draining sweat, cooling, refreshing, losing weight, delaying senescence, improving astriction, treating chronic rhinitis and the like.
Owner:罗柏炎
Wholewheat dried noodles and processing method thereof
InactiveCN104336493AInvigorating the spleen and appetizingClearing lung and relieving coughFood ingredient functionsFood preparationLiver and kidneyAdditive ingredient
The invention discloses wholewheat dried noodles. The wholewheat dried noodles consist of the following ingredients in parts by weight :200-300 parts of wholewheat flour, 7-8 parts of black tea, 10-15 parts of pig leg bone soup, 5-6 parts of villi bean curd, 8-10 parts of Japanese scallop meat, 10-12 parts of cooked peanut and rice flour, 10-15 parts of ass meat, 8-9 parts of matteuccia struthiopteris, 7-8 parts of loofah, 6-8 parts of pine mushroom, 6-8 parts of white pea flower juice, 3-4 parts of bitter herbs, 1-2 parts of corydalis adunca maxim, 4-5 parts of loquat leaves, 2-3 parts of phlomis mongolica, 1-2 parts of basil seeds, moderate water and 7-10 parts of nutrition adding powder. The main ingredient of the wholewheat dried noodles is the wholewheat flour and has the functions of invigorating the spleen, simulating the appetite and relaxing bowel; the added pig leg bone soup has the functions of nourishing liver and kidney, strengthening the bones and muscles; the adopted ass meat has the effects of benefiting qi, nourishing blood, nourishing Yin, tonifying Yang and soothing the nerves; multiple Chinese herbal medicines such as the loquat leaves are adopted, so that the effects of removing heat from the lung to relieve cough, harmonizing stomach and quenching thirst are achieved.
Owner:ANHUI SANTAI FLOUR
Multi-flavor fruit can
The invention discloses a multi-flavor fruit can and belongs to the field of filling foods. The multi-flavor fruit can is prepared from the following raw materials in parts by weight: 10-20 parts of pawpaw, 5-10 parts of pineapples, 6-16 parts of kiwi fruits, 2-8 parts of citric acid, 3-7 parts of ginsengs, 4-10 parts of table salt and 20-35 parts of pure water. The fruit can prepared from the main raw materials of pawpaw, pineapples, kiwi fruits and ginsengs in proportion is unique in flavor, sour and sweet and palatable, strong in fragrance, rich in nutrition, free of any preservatives and healthy and sanitary and has the functions of promoting production of body fluid and nourishing the lung, improving the immunity of the human body, soothing the nerve and nourishing the brain, being convenient to carry and the like.
Owner:GUANGXI UNIV
Pineapple-flavor flour and preparation method thereof
The invention discloses pineapple-flavor flour and a preparation method thereof. The pineapple-flavor flour comprises wheat powder, whole egg powder, pineapple, purple sweet potato powder, gorgon fruit, mangosteen, Achras sapota, UFO squash, pitaya, prickly pear, Polygonum chinense L., bilobate grewia, Chinese actinidia root, Amblystegium serpens and bothriospermum chinense. The pineapple has effects of clearing heat and quenching thirst, helping digestion and checking diarrhea, nourishing spleen and stomach, strengthening congenital qi, replenishing qi and blood, clearing damp, maintaining beauty and reducing weight, and helping meat digestion. The pineapple-flavor flour is designed according to modern diet characteristics of more oil and more meat, and has good health care effects.
Owner:郭欢
Summer heat relieving fruit and vegetable jelly and preparation method thereof
The present invention discloses a summer heat relieving fruit and vegetable jelly which is made from the following raw materials in parts by weight: 7-10 parts of fish gelatin powder, 15-20 parts of carrageenan, 9-12 parts of konjac flour, 20-30 parts of cowpeas, 30-40 parts of pineapples, 45-50 parts of musa basjoo, 10-15 parts of bitter gourds, 1-2 parts of lotus leaves, 1-2 parts of flos farfarae, 1-2 parts of moutan barks, 15-20 parts of rice flour, and an appropriate amount of citric acids, white granulated sugar, vegetable oil and water. The prepared crisp pineapple slices and musa basjoo slices are subjected to pulp hanging in the rice pulp and dried, a layer of edible rice paper thin membrane is formed on the surface of the crisp pineapple slices and musa basjoo slices, then the pineapple slices and musa basjoo slices are put into the vegetable oil for 2-3 seconds to form a layer of oil membrane, which can enable the pineapple slices and musa basjoo slices in the jelly to keep crispness and improve the chewiness of the jelly. The pineapple fruits are rich in nutrition and have efficacies of relieving summer heat and quenching thirst, promoting digestion and stopping diarrhea, supplementing spleen and stomach, solidifying vitality, benefiting qi and blood, promoting digestion, removing dampness, beautifying features and reducing weight, etc.
Owner:WUHU HYK FOOD CO LTD
Coconut juice feature beautifying and skin nourishing puffed type broad beans controlling oil absorption rate and preparation method thereof
InactiveCN106071868AHigh soluble solids contentLow oil absorptionFood thermal treatmentFood coatingWater ChestnutsThirst
The present invention discloses coconut juice feature beautifying and skin nourishing puffed type broad beans controlling an oil absorption rate. The broad beans are prepared from the following raw materials in parts by weight: 280-300 parts of broad beans, 1-2 parts of soybean oil, 5-6 parts of white sesame seeds, 6-8 parts of coconut juice, 5-6 parts of dried meat floss, 2-3 parts of American ginsengs, 1-2 parts of cape jasmine flowers, 2-3 parts of water chestnut shells, an appropriate amount of palm oil, 10-15 parts of edible salt, an appropriate amount of methyl cellulose, an appropriate amount of sorbitol, and an appropriate amount of water. The broad beans are crisp and tasty, and fragrant but not greasy, the added coconut juice has the functions of quenching thirst and dispelling summer heat, promoting salivation and causing diuresis, and benefiting qi and nourishing skins, and the added water chestnut shells and the other various Chinese herbal medicines have the anti-cancer effects.
Owner:ANHUI TRUELOVE FOODS
Glutinous rice and beef sausage
InactiveCN108477520AFull of nutritionEasy to eatFood ingredient functionsPolygonum fagopyrumBiotechnology
The invention provides a glutinous rice and beef sausage. The sausage is prepared from the following raw materials in parts by weight: 40-50 parts of glutinous rice, 100-120 parts of beef, 10-16 partsof buckwheat, 20-30 parts of garlic sprouts, 15-19 parts of peanuts, 10-16 parts of walnut kernels, 10-16 parts of cooking wine, 2-6 parts of chicken essence, 8-12 parts of ginger, 14-18 parts of green onions, 16-20 parts of sesame paste, 6-10 parts of edible salt and 5-7 parts of xanthoxylum pepper. The glutinous rice and beef sausage has rich nutrition, delicious taste, attractive color, low fat and little oil, is safe and sanitary, is convenient to eat and crispy in taste, has the effects of clearing internal heat, eliminating phlegm, disinhibiting diaphragm, refreshing stomach, quenchingthirsty and tonifying qi, and is a popular ideal health food.
Owner:范翼
Sausage with faint fragrance
InactiveCN108477522AWith heat-clearing and expectorantGood for spleen and stomachFood ingredient functionsBiotechnologyVegetable oil
The present invention provides a sausage with a faint fragrance. The sausage is comprised of the following raw materials in parts by weight: 150 to 170 parts of lean pork, 90 to 110 parts of pork fat,20 to 30 parts of coconuts, 24 to 30 parts of leek flowers, 7 to 11 parts of green tea, 20 to 26 parts of chickpeas, 20 to 24 parts of vegetable oil, 18 to 22 parts of spice wine, 8 to 12 parts of ginger, 14 to 18 parts of welsh onions, 16 to 22 parts of natto, 10 to 12 parts of watermelon juice, 16 to 20 parts of sesame paste, 6 to 10 parts of table salt, 12 to 14 parts of white granulated sugar, 5 to 7 parts of Chinese prickly ash powder, and 10 to 16 parts of bamboo shoots. The sausage is rich in proteins, selenium element and anthocyanins, is fully crisp and refreshing, is delicious, andhas the functions of clearing away heat, eliminating phlegm, benefiting diaphragm and stomach, quenching thirst and invigorating qi.
Owner:范翼
A kind of pure raw pineapple glutinous corn health fruit wine and preparation method thereof
Owner:NANYANG NORMAL UNIV
Lemon-fragrant pineapple and apple jam and making method thereof
The invention discloses lemon-fragrant pineapple and apple jam and a making method thereof. The lemon-fragrant pineapple and apple jam is mainly prepared by cooking the components in parts by weight of 50-80 parts of pineapples, 50-80 parts of apples, 30-50 parts of honey, 15-25 parts of crystal sugar, 10-15 parts of maltose, 20-30 parts of lemon juice and 180-220 parts of water to obtain thick paste. The pineapples in the raw materials have the efficacy of clearing summer-heat, quenching thirst, promoting digestion, relieving diarrhea, tonifying the spleen and the stomach, keeping young, reducing weight, and the like, are rich in nutrition, and contain a large quantity of substances of levulose, glucose, vitamins and the like, so that protein in foods can be effectively decomposed, the intestine and stomach peristalsis can be promoted, and the digestion can be promoted. Other auxiliary materials of the apples and the like, which are rich in cane sugar and protein, can dissolve sulfurelements and can enable skin to be smooth and tender are added, scientific compatibility is performed, the efficacy of various raw materials complements each other, and the efficacy is overlapped, sothat the lemon-fragrant pineapple and apple jam is rich in nutrition, has good effects of clearing summer-heat, quenching thirst, maintaining beauty and keeping young, can also achieve the effects ofinvigorating the spleen, tonifying the kidney, preventing cold and promoting digestion, is suitable for vast crowds to drink, and is simple and convenient in making method.
Owner:刘丹
Method for processing bean-flavor spiced goose and bean-flavor spiced goose
Owner:ANHUI GUANGZHENG FOOD
Coconut-flavor sausage
InactiveCN108477517AWith heat-clearing and expectorantGood for spleen and stomachFood ingredient as mouthfeel improving agentBiotechnologyVegetable oil
The invention provides a coconut-flavor sausage. The sausage is prepared from the following raw materials in parts by weight: 80-100 parts of beef, 90-110 parts of streaky pork, 40-50 parts of coconutpowder, 24-30 parts of leak flowers, 20-26 parts of chick-peas, 20-24 parts of vegetable oil, 18-22 parts of spice cooking wine, 8-12 parts of ginger granules, 14-18 parts of chopped green onion, 10-12 parts of watermelon peels, 16-20 parts of sesame paste, 6-10 parts of edible salt, 12-14 parts of white granulated sugar, 5-7 parts of xanthoxylum pepper, 10-16 parts of bamboo shoots. The coconut-flavor sausage is rich in protein, selenium and anthocyanin, has crispy and delicious taste, and has the effects of clearing heat, eliminating phlegm, disinhibiting diaphragm, refreshing stomach, quenching thirsty and tonifying qi.
Owner:范翼
Blueberry and lotus root juice and processing method thereof
ActiveCN103989220BFit for drinkingClearing away heat and cooling bloodNatural extract food ingredientsFood ingredient functionsFood additiveAgaric
Owner:铜陵美子园农特产品加工有限公司
An acne-controlling moisturizing lotion
ActiveCN104274373BQuenches thirstWith blood pressure loweringCosmetic preparationsToilet preparationsIrritationGlycerol
Owner:GUANGXI UNIV
Low-fat sausage
The invention provides a low-fat sausage. The low-fat sausage is prepared from the following raw materials in parts by weight: 40-50 parts of wheat flour, 20-30 parts of beef, 30-40 parts of rabbit meat, 50-60 parts of chicken breast meat, 10-16 parts of oat, 20-30 parts of garlic sprouts, 15-19 parts of peanuts, 15-19 parts of sesame powder, 10-16 parts of cooking wine, 2-6 parts of chicken essence, 8-12 parts of ginger, 14-18 parts of scallions, 16-20 parts of sesame paste, 6-10 parts of table salt and 5-7 parts of Chinese prickly ash powder. The low-fat sausage has the advantages of rich nutrients, delicious taste, beautiful color, low fat, low oil, safety, sanitation and convenience in eating, has the effects of resolving heat, clearing away phlegm, removing chest heat, refreshing thestomach, quenching thirst and invigorating qi and is a popular and ideal health food.
Owner:范翼
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