68results about How to "Retain effective nutrients" patented technology

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

The invention discloses a method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat. According to the method, the tartary buckwheat is taken as a main material, and hard liquor yeast or red yeast prepared from the tartary buckwheat is taken as a leavening agent. In order to avoid the damage of a high-temperature process to functional ingredients in the tartary buckwheat and reserve nutrient components therein, the super-mature vinegar brewed by adopting red yeast prepared from tartary buckwheat, which is rich in general flavones and Monacolin K, is obtained by adopting raw grain fermentation and combining with a traditional brewing process method of super-mature vinegar through alcoholic fermentation, acetic fermentation, grain fermentation under pressure, smoking fermentation, vinegar spraying, vinegar decoction and ageing. According to the method disclosed by the invention, raw material selection and process design are reasonable; unique flavors of tartary buckwheat are reserved in the product, and meanwhile, the product is rich in general flavones and Monacolin K. The super-mature vinegar is capable of playing roles in reducing the blood pressure and the blood fat under the synergetic effect and also promoting the effects of the super-mature vinegar to reduce the blood pressure, the blood fat and the cholesterol and improving the immunity while enriching the flavor and the quality of the super-mature vinegar.

The invention provides a blueberry preserved fruit and a preparation method thereof. The method comprises using fresh blueberry as raw materials, cleaning the blueberry, pricking apertures, steaming, immersing in sugar under vacuum and suitable conditions, immersing in sugar under normal temperature and pressure, drying under suitable conditions, and then softening for several days after drying to obtain the blueberry preserved fruit. A technical scheme provided by the invention uses a vacuum sugar-immersing technology, is low in cost and non-polluted; and the produced blueberry preserved fruit reserves original nutrition values of the blueberry, and is sweet and sour in taste and moderate in hardness.

The present invention relates to a production process to tea. It is an ice fresh tea which is made up by using fresh tea teaf and making it undergo the processes of withering, steaming, rolling, sterilizing, packaging and low-temp. (-1-30 deg.C) freezing. Said invention is simple in production process, said tea is unique in taste, can be stored for 6 years under the freezing condition.

The invention discloses a method for brewing cherry fruit wine. The method is characterized by comprising the following steps of: after selecting, washing and stoning cherries serving as raw materials, obtaining primary pulp by juicing; adding the following substances such as pectinase, calcium citrate, vitamin C, and g / L kojic acid into the primary pulp; standing for 5 to 24 hours; preparing clear juice by performing centrifugal separation; inoculating 0.05 to 2 percent of fruit wine yeast based on the weight of the clear juice; controlling a temperature and fermenting, wherein the primary fermentation temperature is between 16 and 28 DEG C, the fermentation time is 7 to 15 days, the secondary fermentation temperature is between 15 and 20 DEG C, and the fermentation time is 20 to 40 days; aging for 3 to 6 months; clarifying and filtering by adopting an ultra-filtration method; and filling, sterilizing and packaging to obtain finished cherry fruit wine. The method effectively improves a production process of cherry wine, reduces the content of polyphenol fundamentally, inhibits the activity of polyphenol oxidase, reduces harsh taste and improves stability. Compared with the prior art, the cherry fruit wine produced by the method maintains effective nutrient components, reduces the harsh taste and has a pure flavor.

The invention relates to a processing method of air puffing and swelling fish maw. According to the processing method, water in a pot is boiled, baking soda is added into the water, and clean-washed fish maw is put into the water to be degreased. The degreased fish maw is fished out and placed in a drying oven with a temperature between 30 DEG C to 40 DEG C to be dried for 16 hours to 24 hours, and then the degreased fish maw is placed in an electric oven to be baked. The fish maw is placed in a first layer of the electric oven to be baked for 30 minutes to 40 minutes with an upper heating temperature of the first layer 85 DEG C to 95 DEG C and a lower heating temperature 95 DEG C to 105 DEG C, then the fish maw is placed in a second layer of the electric oven to be baked for 1 minute to 4 minutes with the upper heating temperature and the lower heating temperature both are 210 DEG C to 230 DEG C until the fish maw is completely puffed. The processing method of air puffing and swelling the fish maw overcomes defects that a medium temperature and swelling time are hard to control, loss of nutritional ingredients is large, edible fat and oil produces harmful substances after being heated, greasy dirt influences flavor of the fish maw, a quality guarantee period is short, pollution is caused and the like. The processing method of air puffing and swelling the fish maw utilizes hot air as a heat-transfer medium, temperature and time are automatically adjusted, and electric oven equipment is controlled, so the processing method is suitable for industrial production. The swelled fish maw has even bubbles, yellow fraction color, aromatic flavor, low coil content, small loss of nutrient content and is convenient to eat.

The invention discloses a lotus root edible fungi beverage and a preparation method thereof. The lotus root edible fungi beverage is characterized in that lotus root enzymatic hydrolysate and edible fungi enzymatic hydrolysate are obtained by adopting an ultrasonic auxiliary type enzymatic juicing way and a centrifugal slag removing way. The lotus root edible fungi beverage is prepared from the following materials by weight percent: 40 to 50 percent of the lotus root enzymatic hydrolysate, 20 to 30 percent of the edible fungi enzymatic hydrolysate, 6 to 10 percent of a functional sweetening agent, 0.1 to 0.3 percent of a stabilizing agent and the balance being water. According to the lotus root edible fungi beverage, the molecular weight of active ingredients can be reduced in an enzymolysis manner, the enzymatic hydrolysate is rich in nutrients and favorable to absorb by a human body, an instantaneous ultrahigh temperature sterilization way is adopted, the active nutritional components can be prevented from being damaged at the high temperature for a long time, and the lotus root edible fungi beverage has health-care functions of reducing the cholesterol, regulating internal organs, clearing away internal heat and relaxing bowels and is capable of promoting the metabolism and favorable for improving the immunity of the human body.

The invention discloses a miracle fruit composite tea preparation, which consists of the following ingredients in parts by weight: 5 to 7 parts of miracle fruit leaves and 50 to 100 parts of oolong tea or green tea, wherein the oolong tea is Tie Guanyin tea, and the green tea is longjing tea. The invention also discloses a preparation method of the miracle fruit composite tea preparation. Compared with the prior art, the miracle fruit composite tea preparation and the preparation method have the advantages that the oolong tea or the green tea is added into the miracle fruit leaves, the effective nutrition ingredients of the original tea flavor can be remained, the defects of strong flavor, dry and astringent mouth feeling and swallow difficult when the miracle fruit leaves are singly used as tea preparations can be also be overcome, the flavor of the product is mellow, the fragrance is good, the mouth feeling is good, the mouth entering is easy, and the health care effects of prompting the gastrointestinal motility, resisting the oxidation, delaying the senescence, lowering the blood sugar, enhancing the organism immunity and the like are realized, and the path is developed for realizing the commercial value of the miracle fruit leaves.

The invention relates to a production method of canned edible mushrooms. The production method comprises the following steps: preprocessing raw mushrooms, protecting colors of the mushrooms, rinsing the mushrooms, precooking, cooling, filling, venting, sealing, a sterilizing, cooling and encapsulating. By the production method of the canned edible mushrooms, fresh and fragrant flavors of freshly-picked edible mushrooms are kept, effective nutritional components of the edible mushrooms are retained, the canned edible mushrooms are environment-friendly and ecological, a requirement on food health and a principle of environmental protection can be fully met, and the production method does not harm to but benefit human health, so that the production method of the canned edible mushrooms is a very good method for refreshing and eating the edible mushrooms and is worth of wide popularization.

The invention discloses an onion product, in particular to a processing method for dehydrated onion slices. The specific process is: material selection → raw material processing → slicing → washing → baking → packaging → finished product. The beneficial effects of the invention are: the dehydrated onion slices produced by the method of the invention have pure taste, can be restored by soaking in warm water, are fresh in all seasons, and retain the original nutrients and flavor of the onion.

The invention discloses a processing method of low-sugar candied blueberries. The processing method comprises the steps of performing cleaning, performing treatment with carbon dioxide, performing color protection, performing pulsed vacuum sugar permeability, performing drying and performing packaging. According to the processing method disclosed by the invention, a carbon dioxide treatment technique and a pulsed vacuum sugar permeability technique are adopted, so that the sugar permeability and drying cycle of blueberries can be significantly shortened, and effective components of anthocyan and the like in the blueberries can be well reserved; and the obtained blueberries are full in shape, fresh bright in color and pure in mouth feel, and requirements of consumers for diversified, novel and healthy candied blueberries can be met.

The invention discloses a processing method of dendrobium nobile lindl flowers. The method includes the steps of picking the dendrobium nobile lindl flowers, soaking the cleaned dendrobium nobile lindl flowers in soaking liquid for color protection treatment, and fishing up and draining the flowers, wherein the soaking liquid is prepared from nisin, vitamin C, cellulase, grape oxidase and phytic acid; filling the peel of a XinHui dried-tangerine-peel tangerine with the color-protected dendrobium nobile lindl flowers, covering the peel with a fruit cover, and putting the dried-tangerine-peel tangerine on a tray; putting the tray into the lyophilizer, starting a vacuum pump to vacuumize for 1h to 1.5h, heating the tray to 35-40 DEG C for 2h, adjusting the temperature to 45-50 DEG C, performing drying for 8h, performing cooling and packaging, and storing an obtained product in a cool dry place to obtain the dried dendrobium nobile lindl flowers. The processing method has the advantages that the dried dendrobium nobile lindl flowers obtained by the method can retain effective nutrient components, appearance and color of the dendrobium nobile lindl flowers to the greatest extent, are not liable to oxidation stain after long-time storage, have fruit aroma and nutrient components of the Xinhui dried-tangerine-peel tangerine, and have mellow and fragrant tea flavor, thereby being popular among customers.

The invention belongs to the technical field of food processing, and particularly discloses plant fresh fruit chewing gums and a preparation method thereof. The chewing gums disclosed by the invention comprise a plant fresh fruit extract, chitin fibers and a chewing gum base, wherein the plant fresh fruit extract is preferably an areca catechu fresh fruit extract. A preparation process of the plant fresh fruit chewing gums comprises the following steps of squeezing areca catechu fresh fruits, performing biological division, and performing treatment through a solid-phase column for extraction; and heating the gum base for softening; and mixing the plant fresh fruit extract with the chitin fibers and the chewing gum base, performing stirring, performing heating, performing uniform mixing, performing cooling, performing tabletting, and performing cutting so as to obtain finished products of the plant fresh fruit chewing gums. Sugar, essence and polyalcohol can be further added to the plant fresh fruit chewing gums for improving the fragrance and the mouth feel of the plant fresh fruit chewing gums. The chewing gums disclosed by the invention completely reserve active components of fresh areca catechu fruits, are soft, fine and smooth in mouth feel, and free from damage to oral mucosas, and also have the effects of protecting the oral mucosas and teeth. Besides, the chitin fibers are added, so that the plant fresh fruit chewing gums contribute to cleaning of bacteria and peculiar smell in oral cavities.

The invention relates to a water-retaining fertilizer, which is prepared by a method comprising the steps of: adding 50-80 parts by weight of acrylic acid in a container, adding 350 parts by weight of deionized water and mixing the mixture uniformly, and adjusting pH value with potassium hydroxide, wherein pH value of the system is adjusted to about 7.0; weighing 30-50 parts by weight of dried natural sheep manure and smashing the sheep manure into powder of 100 meshes; adding the prepared sheep manure powder to the solution, then adding 60-90 parts by weight of urea and 10-15 parts by weight of diammonium hydrogen phosphate, stirring to dissolve, then introducing nitrogen, and stirring at high speed for 30min; heating to 65 DEG C and gelatinizing for 20min under a pressure of 0.03-0.05Mpa; adding 1.0 part by weight of potassium persulfate and 1.0 part by weight of sodium sulfite, agitating uniformly and adding 0.5 parts of N, N'-methylene bisacrylamide, and polymerizing at 50-60 DEG C for 1 hour to obtain a crosslinked polymerized product; and adding nutritional ingredients to obtain the final product. According to the invention, the water-retaining fertilizer obtained by the method provided by the invention has good water-retaining performance and biological and chemical stability, and the natural sheep manure is used as a base material, the effective nutritional ingredients of sheep manure is maitained, the effective use of resources is increased and the cost is reduced to a great extent.

The invention discloses Chinese yam nutritional essence and a preparation method thereof. The nutritional essence comprises 10 to 30 weight percent of Chinese yam starch, 5 to 15 weight percent of sweetener, 2 to 20 weight percent of vitamin, 0.01 to 5 weight percent of preservative and 35 to 80 weight percent of mineral water. The Chinese yam nutritional essence which is abundant in nutrition, does not have flavoring agent, contains various mineral substances and vitamin which are necessary to human bodies and is rich in Chinese yam active nutritional ingredients is prepared by steps of preparing primary pulp, sterilizing at high temperature, cooling the primary pulp, adding auxiliary materials, filling, packaging and the like.

The invention relates to a preparation method of a water retention type fertilizer. The preparation method comprises the following steps that: 50 to 80 weight parts of crylic acid is placed in a container, 350 weight parts of de-ionized water is added to be stirred uniformly, and potassium hydroxide is used for regulating the PH value so that the PH value of the system is about 7.0; 30 to 50 weight parts of dry natural sheep manure is weighed and is crushed into powder of 100 meshes; the prepared sheep manure powder is added into the solution, next, 60 to 90 weight parts of carbamide and 10 to 15 weight parts of diammonium phosphate are added to be stirred and dissolved, then, nitrogen gas is introduced for stirring for 30 minutes at a high speed; mixture is heated to 65 DEG C at the pressure being 0.03 to 0.05 Mpa, and the pasting is carried out for 20 minutes; and 1.0 weight part of potassium persulfate salt and 1.0 weight part of sodium sulfite are added to be stirred uniformly, 0.5 weight part of N,N'-methylene bisacrylamide is added, the polymerization is carried out when the temperature is 50 to 60 DEG C, the polymerization time is one hour, crosslinked polymeric products are obtained, and the final product is obtained after nutritional ingredients are supplemented. The preparation method has the beneficial effects that the water retention type fertilizer obtained through the method provided by the invention has good water retention performance and good biologic and chemical stability, meanwhile, the natural sheep manure is used as a base material, the effective nutritional ingredients of the sheep manure are reserved, the effective utilization of resources is widened, and the cost can be greatly reduced.

The invention discloses a preparation method for a green cake, wherein the preparation method comprises the following steps: selecting glutinous rice and rice harvested in current year, adding purified water with the amount five times that of the glutinous rice and the rice, soaking, then taking out, air-drying and grinding into rice flour; putting folium artemisiae argyi into the soaked liquid, soaking, draining, then fumigating, taking out the folium artemisiae argyi, carrying out reduced pressure drying, and crushing; stirring and kneading the glutinous rice flour, the rice flour, the folium artemisiae argyi powder, fat pork, edible vegetable oil, cooking liquor, granulated sugar, a color retention agent and cooking liquor according to the ratio into a green rice flour dough; and carrying out mold inversion, cooking, cooling, packaging and sterilizing to obtain the finished product. Effective nutrients of the folium artemisiae argyi are fully retained, a case that a green juice is oxidized to be discolored in the green cake preparing process after the folium artemisiae argyi is crushed and wall-broken is avoided, and thus the prepared green cake is guaranteed to be more transparent and brighter, beautiful in appearance, and higher in nutritional value; the folium artemisiae argyi after crushing is added into the green cake, so that the content of crude fibers in the green cake is significantly increased, and the green cake tastes better, can be helpful for absorption of intestines and stomach, and has wide market prospects.

The invention provides a brewing technology of fragrance enhancement type wine, and relates to the technical field of food processing. The brewing technology of the fragrance enhancement type wine comprises the following steps of (1) preparing basic wine; (2) performing malic acid-lactic acid fermentation; (3) performing fragrance enhancement blending on the basic wine; (4) performing ageing; and(5) performing cold treatment and filling. According to the brewing technology of fragrance enhancement type wine disclosed by the invention, nutrients are comprehensive and sufficient, wine brewed with winter fruits of Guipu No. 6 as a southern feature wine-brewing grape variety is selected as the basic wine, the malic acid-lactic acid fermentation is performed, second fragrance is increased, inthe aging process, exogenous fragrance enhancement is performed, the characteristics types, the layer and the structure of wine body fragrance of the wine are increased, and the quality of the wine can be improved.

The invention discloses lycium ruthenicum fruit tortoise herb jelly and a preparation method thereof, aims at providing tortoise herb jelly which can enhance the immune function, prevent and treat cancers and remove toxicity and a preparation method of the tortoise herb jelly, and belongs to the technical field of health-care food.The lycium ruthenicum fruit tortoise herb jelly is mainly prepared from, by weight, 20-30 parts of white sugar, 7-16 parts of tortoises, 13-16 parts of Chinese mesona herb, 13-16 parts of poria cocos, 2-4 parts of starch, 3-7 parts of lycium ruthenicum fruit, 3-7 parts of fructus momordicae, 3-7 parts of fructus forsythia, 3-7 parts of fructus psoraleae, 3-7 parts of folium isatidis, 2-3 parts of cortex cinnamomi, 2-3 parts of roots of Chinese pulsatilla and 2-3 parts of cortex magnoliae officinalis.

The invention relates to a production method of an explosion-puffing and expanding beef tendon, particularly relates to a novel non-frying production method which adopts hot air as a heat transfer medium, and belongs to the field of human necessities according to the classification of the International Patent Classification (IPC) and the technical field of food processing. The production method of the explosion-puffing and expanding beef tendon comprises the main processing flow of: selecting materials, cleaning and finishing, adding edible saleratus into boiling water for degreasing, drying and puffing. The production method adopts the principle of thermal expansion of dried food raw materials rich in collagen, can be used for expanding the dried beef tendon by taking the hot air as the heat transfer medium, and is easy to operate. The temperature and the time are easy to control, the defects in a conventional production process of the beef tendon by using an expanding method are completely avoided, the puffed beef tendon is uniform in foaming, milky yellow in color and luster, strong in flavor, and low in grease content, thus being beneficial to the preservation, cleaning and processing of the beef tendon, the loss of nutritional ingredients is small, and the explosion-puffing and expanding beef tendon can be directly rehydrated when being eaten.

The invention relates to selenium-rich food for promoting plumbum excretion and a preparation method thereof. The selenium-rich food can not only supplement selenium, but also take special physiological needs of a high lead level crowd into account, can be eaten for a long time, and can meet the special physiological needs of the high lead level crowd. The selenium content in each 100g of the selenium-rich food is greater than or equal to 25 micrograms, and the selenium-rich food can not only safely and effectively meet the needs of selenium by the high lead level crowd, but also effectively reduce the blood lead levels of the high lead level crowd, effectively promotes selenium to be discharged from the body, and improves complication caused by lead poisoning.

The invention relates to sustained release microelement fertilizer for controlling plant diseases and insect pests. The sustained release microelement fertilizer comprises 50 to 80 weight parts of acrylic acid, 30 to 50 weight parts of natural dried sheep manure, 60 to 90 weight parts of urea, 10 to 15 weight parts of diammonium hydrogen phosphate, 0.5 to 1.2 weight parts of calcium, 0.2 to 1.5 weigh parts of magnesium, 0.4 to 0.8 weight part of ferrum, 0.1 to 0.3 weight part of boron, 0.05 to 0.25 weight part of zinc, 0.25 to 0.4 weight part of molybdenum, 0.07 to 0.09 weight part of streptomycin, 0.1 to 0.2 weight part of amino acid and 0.7 to 0.9 weight part of alkyl sodium sulfonate. The sustained release microelement fertilizer has the advantages of high water retention capacity and biological and chemical stability, complete function of adjusting the growth and development of crop, good effect, environment-friendliness, and effect of controlling plant diseases and insect pests, and cost is reduced.

The invention relates to agricultural nutrient superabsorbent resin, which comprises the following substrates in parts by weight: 10-15 parts of dry natural sheep manure, 10-15 parts of kaolin, 15-25 parts of acrylic acid and 10-15 parts of isopropenylancetylene phosphonic acid. The superabsorbent resin has the beneficial effects that: the water absorption rate of the agricultural nutrient superabsorbent resin prepared with the method is 450-550 times, the normal saline solution absorption multiplying power is up to 100-140 times, and the gelation rate is over 85 percent. Due to the adoption of a water-retaining agent with a nutrient function, cost can be reduced greatly.

The invention relates to a preparation method for sustained-release microelement fertilizer for controlling plant diseases and insect pests. The method comprises the following steps of: putting 50 to 80 weight parts of acrylic acid in a container, adding 350 weight parts of deionized water, stirring uniformly, and adjusting the pH value by using potassium hydroxide to ensure that the pH value is about 7.0; weighing 30 to 50 weight parts of dried natural goat manure, and crushing the dried natural goat manure into powder with the particle size of 100 meshes; adding the obtained goat manure powder into a solution, adding 60 to 90 weight parts of urea and 10 to 15 weight parts of diammonium hydrogen phosphate, stirring and dissolving, introducing nitrogen, and stirring at high speed for 30 minutes; heating to 65 DEG C under pressure of 0.03 to 0.05Mpa, and pasting for 20 minutes; and adding 1.0 weight part of potassium persulfate salt and 1.0 weight part of sodium sulfite, stirring uniformly, adding 0.5 weight part of N,N-methylene-bisacrylamide, polymerizing at the temperature of between 50 and 60 DEG C for 1 hour to obtain a crosslinking polymerisate, supplementing various trace elements and other nutritional ingredients, and finally adding farm-oriented streptomycin to obtain a final product. Therefore, the fertilizer has the effect of controlling the plant diseases and insect pests.

The invention relates to the technical field of tealeaves drying, in particular to a drying method of tealeaves. The drying method comprises the following steps: cooling tealeaves in a freezing environment until the temperature of the tealeaves is minus 20 to minus 80 DEG C, then transferring the tealeaves into a normal-temperature vacuum environment, and evaporating the tealeaves until the watercontent is 4 to 7 percent. According to the method, by utilizing the temperature difference moisture transfer and high-vacuum water evaporation principle of water-containing substances, the tealeavesare dried, so that the chlorophyll, aromatic substances and effective nutrients of the tealeaves can be maximally reserved, the comprehensive quality of the tealeaves can be improved, the dehumidifying procedures of an exchange medium can be avoided, and the process energy consumption can also be reduced.

The invention relates to natural selenium-enriched food and a preparation method thereof. The selenium-enriched food comprises the following ingredients: 50-80 parts of selenium-enriched soybean, 180-250 parts of selenium-enriched black sesame, 200-240 parts of selenium-enriched walnut, 15-40 parts of selenium-enriched coix seed, 130-180 parts of selenium-enriched red date, 130-180 parts of selenium-enriched kelp, 10-30 parts of selenium-enriched fructus chaenomelis and 10-20 parts of selenium-enriched lemon. The selenium-enriched food is prepared by superhigh temperature instant sterilization, vacuum freeze drying and superfine grinding. A selenium content in the 100 g selenium-enriched food is greater than or equal to 20 micrograms, and the selenium-enriched food can safely and effectively meet the requirements of various populations on selenium, and exerts the effects of improving immune defense ability, skin quality and body functions of the various populations.

The invention discloses a production process of top-quality whole-peony-flower tea. The production process of the top-quality whole-peony-flower tea comprises the following steps: carrying out collecting, removing receptacle, carrying out washing, carrying out second-time washing, carrying out spreading and cooling, carrying out fixation, carrying out fine manipulation, fixing shape, carrying out baking, improving aroma, and carrying out packaging. The whole-peony-flower tea prepared from the Fengdan peony flowers by adopting the production process disclosed by the invention is pale yellow in white in color and luster, fresh and alive, as well as not liable to break; moreover, the active nutrients of the Fengdan peony flowers are preserved to the maximum extent, so that the medicinal efficacies of nourishing the blood and the liver, dispersing depression, removing stasis, reducing physical pain, and so on, can be ensured. Being brewed, the flower shapes and the color of the Fengdan peony flowers in second bloom can be preserved; and the tea shape is beautiful, the tea soup is clear, and the brewed aroma is long-lasting.

The invention relates to spice for pork cooked in a soy sauce and a preparation method of the spice. The spice consists of the following raw materials in parts by weight of 10-15 parts of dehydrated plant spice, 15-25 parts of radix angelicae, 15-25 parts of villous amomum fruits, 15-25 parts of amomum cardamomum, 25-30 parts of star aniseeds, 10-15 parts of semen myristicae, 10-15 parts of fructus tsaoko, 10-15 parts of cinnamon, 10-15 parts of licorice roots, 25-100 parts of tea powder, 10-15 parts of rhizoma kaempferiae, 15-30 parts of galanga, 10-15 parts of alpinia hainanensis K. Schum.,6-8 parts of cloves, 6-8 parts of bay leaves, 8-10 parts of Chinese toon powder, 6-8 parts of thyme, 6-8 parts of jamaica peppers, 10-20 parts of peony flower powder, 6-8 parts of radix angelica sinensis, 8 parts of dried orange peel, 6-8 parts of radix astragali, 6-8 parts of long peppers, 25-30 parts of Chinese prickly ash and 10-15 parts of netmeg.

The invention discloses a tea-oil sauce bag of bagged river-snail rice noodles. The tea-oil sauce bag comprises the following raw materials in parts by weight: 85-95 parts of refined tea oil, 190-210parts of river snails, 190-210 parts of river snail meat, 28-32 parts of pig bone extract, 48-52 parts of chicken bone, 1.8-2.2 parts of ginger, 1.8-2.2 parts of spring onion, 1.8-2.2 parts of garlic,0.28-0.32 part of galangal, 0.45-0.55 part of star anise, 0.28-0.32 part of cassia barks, 0.28-0.32 part of fructus amomi, 0.28-0.32 part of fennel seeds, 0.28-0.32 part of dried tangerine peels, 0.28-0.32 part of pepper, 0.28-0.32 part of pericarpium zanthoxyli, 0.28-0.32 part of fructus momordicae, 0.56-0.64 part of liquorice roots, 1.8-2.2 parts of fermented bean curd, 0.28-0.32 part of purpleperilla and 280-320 parts of drinking water. According to the tea-oil sauce bag of the bagged river-snail rice noodles, available nutrients in sauce can be reserved to the maximum, and meanwhile, influence on heart and cerebral vessels or an obesity phenomenon caused is avoided; and by employing a zymolysis processing technology, more active substances and a nutritive value of the formula can bereserved.