41results about How to "Satisfy appetite" patented technology

A swiftlet breeding facility, for use in creating and harvesting edible bird's nests. The facility includes sub-systems for injecting live insect and worm prey, and water, into an aerial enclosure to provide a feeding system imitative of a natural swiftlet feeding environment.

The invention discloses weight-losing fruit and vegetable powder which has the characteristics that natural plants with weight-losing effects are taken as raw materials; effective ingredients in the raw materials are retained to the maximum extent by low-temperature extraction and biological enzymolysis technologies; weight-losing factors with relatively good weight-losing effects, such as dietary fibers, plant extracts, tea leaf extract, spice extract, Chinese herbal medicine extracts, probiotic powder, probiotic factors and bamboo charcoal powder, are scientifically compounded on the basis of existing nutritional fruit and vegetable powder; meanwhile, nutritional ingredients with weight-losing effects, such as protein powder, malt extract and malt flour are also compounded, and nutrients such as compound amino acids, vitamins and minerals are added; mainly proceeding from the aspects of satisfying the satiety feel, regulating gastrointestinal florae, protecting the health by traditional Chinese medicines, sucking and removing fat and the like, the digestion and absorption self-regulation capability of a human body is improved, the uptake and secondary synthetic routes of human fat are reduced, the normal nutrient uptake and metabolic level of the human body cannot be influenced, and a good cycle of health protection and weight reduction is realized.

The invention discloses fruit-vegetable nutrition powder and a preparation method thereof. The fruit-vegetable nutrition powder and the preparation method thereof have the advantages that natural plants having weight losing effects are taken as raw materials, low-temperature extraction and biological enzymolysis techniques are adopted, active ingredients in the natural plants are maintained to the greatest extent, weight-losing factors good in weight losing effect, such as dietary fibers, plant extracts, tea extracts, spice extracts, Chinese herb extracts, probiotics powder, probiotics factors and bamboo charcoal powder, are compounded on the basis of existing fruit and vegetable nutrition powder scientifically, nutrient substances with weight losing effects, such as albumen powder, malt extracts and wheat malt powder, are also compounded, nutrients such as compound amino acids, vitamins and mineral substances are added, and automatic regulation, digestion and absorption level and capability of human bodies are maintained and improved in terms of satiety, stomach and intestine flora regulation, traditional Chinese medicine health care, fat absorption and removal and the like, so that intake and secondary synthetic approaches of fat of the human bodies are reduced, normal nutrient ingestion and metabolic levels of the human bodies are not affected, and a virtuous circle of health-care weight loss is achieved.

The invention discloses seasoning fruit and vegetable powder. Natural plants with the antiobesity effect are used as raw materials, and the low-temperature extraction and biological enzymolysis technologies are adopted to preserve the effective ingredients to the largest extent; on the basis of the conventional fruit and vegetable powder, antiobesity factors with better antiobesity effect, such as dietary fibers, plant extracts, tea extracts, spice extracts, Chinese herb extracts, probiotic powder, beneficial factors and bamboo charcoal powder, are scientifically compounded, nutrient substances with the antiobesity effect, such as albumen powder, malt extracts and wheat malt powder, are further compounded, and compound amino acid, vitamins, minerals and other nutrients are added. Mainly aimed at various purposes of achieving satiety, adjusting bacterial colonies in the stomach and the intestines, preserving health through traditional Chinese medicines, and suctioning and discharging fat, the seasoning fruit and vegetable powder can maintain and improve the self-adjusted digestion and absorption levels and capacities of human bodies, reduce fat ingestion and secondary synthesis pathways of human bodies, have no effects on normal nutrient digestion and metabolism levels of human bodies, and achieve a virtuous circle for health preservation and weight loss.

A Chinese medicine in the form of granule for promoting milk secretion of puerperant is prepared from 13 Chinese-medicinal materials including astragalus roat, vaccaria seed, Chinese angelica root, ginseng, etc. Its preparing process is also disclosed.

The invention discloses a preparation method of weight-reducing fruit and vegetable powder. Natural plants with weight-reducing effects are taken as raw materials, and effective constituents in the raw materials are kept to the greatest extent by adopting a low-temperature extraction and biological hydrolysis technology; weight-reducing factors with relatively good weight-reducing effects such as dietary fibers, a plant extract, a tea extract, a spice extract, a Chinese herbal medicine extract, probiotics powder, probiotics factors and bamboo charcoal powder are scientifically compounded based on the existing fruit and vegetable nutrition powder; meanwhile, nutrient substances with weight-reducing effects such as protein powder, a malt extract and wheat malt flour are compounded, and nutrients such as compound amino acid, vitamins and minerals are added, so that from multiple angles of regulating of flora of stomach and intestines, preserving health by traditional Chinese medicines, absorbing and eliminating fat, and the like, the self-regulating level and capability of digestion and absorption of a human body are kept and improved, the uptake and secondary synthetic route of the body fat are reduced, the normal nutrient substance uptake and metaboilic level of the human body is not affected, and virtuous cycle of health weight reducing is realized.

The invention provides a seafood and vegetable dumpling and belongs to the technical field of food processing in food and beverage industry. The seafood and vegetable dumpling is characterized in that dry seafood products of squid, squid tentacles, octopus, dried peeled shrimps, river dried scallop, dried oyster and mackerel, various fresh vegetables, pork and seasonings are used as dumpling stuffing, and a universal meat and vegetable cutting machine is used for electric dumpling making and processing. The complicated operation of the traditional dumpling making method is not needed, people can eat rich-nutrition high-grade and delicious seafood and vegetable dumpling, the seafood and vegetable dumpling can be used as leisure snacks and meals for people to eat heartily, and the appetite of people is met. The food provided by the invention has the advantages that the delicious taste and the nutrition are properly matched, the fragrance of the seafood and vegetable dumpling is intense, the taste is delicious, and the enjoyment and the requirement of people to pursue high-grade delicious food are met.

The invention relates to a method for baking sunflower seeds. The method comprises the following steps: winnowing raw materials; matching materials; boiling; baking; winnowing; selecting and picking; packaging; and warehousing. The invention not only has reasonable and practical processing method but also has simple operation, good effect, is beneficial to be widely popularized and can well ensure the benefits and the economy.

The invention provides a method for making fried melon seeds. The method comprises the following steps: winnowing raw materials; preparing; boiling; frying; cooling; winnowing; selecting; packaging; and warehousing. The making method is not only reasonable and practical, but also has simple operation and good effect, contributes to wide popularization, and has excellent guarantee in benefit and economy.

The invention discloses a preparation method of tea polyphenol and konjak rice noodles. The method comprises the following steps: soaking rice according to the traditional process; filtering to prepare rice noodles; taking 0-55% of prepared rice powder, 40-99% of konjac powder and 0.5-5% of tea polyphenol; adding water which is 0.4-0.7 times of the gross of all raw materials after evenly mixing; stirring into paste and then heating to 90-100 DEG C; extruding into lines after cooking, and scattering into cakes; airing, and putting the aired rice noodle cakes into hot water at 60+ / -2 DEG C to soften and scatter; putting the scattered rice noodles into the boiling water to boil until tender; putting into cold water to soak to be full, and then fishing up and airing, thus obtaining the tea polyphenol and konjak rice noodles; or adding water which is 0.4-0.7 times of the gross of all raw materials after evenly mixing the rice powder, the konjac powder and the tea polyphenol; stirring into paste; heating and cooking and then extruding into the lines, so as to obtain the tea polyphenol and konjak rice noodles. People also can timely be replenished with daily required nutrients and energy of a human body while eating the favorite rice noodles, so as to be healthy and lose weight and achieve the aims of weight reduction and health protection.

The invention discloses a delicious weight-reducing pasty food, which comprises the following components in percentage by weight: 1.5 to 15 percent of resistant starch, 5 to 40 percent of inulin, 5 to 40 percent of xylo-oligosaccharide, 5 to 40 percent of fresh corn kernels, 5 to 30 percent of whey protein, 0.01 to 0.06 percent of bamboo leaf flavone, 1 to 20 percent of medlar, 2 to 20 percent of plantain seed, 2 to 20 percent of common fenugreek seed, 2 to 20 percent of white hyacinth bean, 0.5 to 4 percent of ossein, 1 to 10 percent of hawthorn fruit, 0.15 to 3 percent of chitosan, and 30 to 70 percent of water. The delicious weight-reducing pasty food prepared according to the principles of modern medicine and nutrition and by combining the theories and experience of traditional Chinese medicine has the advantages of regulating the leptin level of human bodies and relieving metabolic disturbance caused by the leptin level to regulate weight, reducing heat absorption, fat and cholesterol and relaxing the bowels appropriately so as not to cause water loss diarrhea and electrolyte loss adverse reactions, preventing weight reducing from causing malnutrition and anorexia and influencing health, preventing obesity complications, and improving the whole functions and health level of the human bodies to fulfill the aim of healthy weight reducing.

The invention discloses a method for baking liquorice melon seeds, which comprises the following steps of: winnowing raw materials, preparing materials, boiling, baking, winnowing, picking, packaging and warehousing. The prepared melon seeds have crisp mouthfeel, can keep the nutrition of the melon seeds, and the liquorice juice is fused into the melon seeds, so that the baked melon seeds have unique flavor and a certain effect of relieving cough and asthma. The processing method is reasonable and practical; and moreover, the method is easy to operate, good in effect, contributes to wide popularization and has good guarantee for benefits and economical efficiency.

The invention belongs to the technical field of food processing, and particularly relates to a milk-flavor cake and a preparation method thereof. The cake consists of the following raw materials: low-gluten flour, erythritol, egg white, egg yolk, butter, cream, honey, almond powder, milk powder, water, corn starch, baking powder, peppermint extractive, salt, volatile Chinese prickly ash oil and volatile Chinese mosla herb oil. According to the invention, the peppermint extractive, the volatile Chinese prickly ash oil and the volatile Chinese mosla herb oil are added as efficacy components, sothat the prepared cake obtained by the invention has the functions of resisting inflammation, resisting bacteria, alleviating pain and resisting oxidation. Second, the present invention replaces traditional white sugar with combination of the erythritol and the honey to make a cake, so that the prepared cake can not only protect gums, but also cause no more organism sugar burden. The cake preparedby the method has natural and safe components, no toxic or side effect, can be consumed as a leisure health-care food for a long time, can ameliorate the toothache symptoms of patients and realize anti-inflammation and analgesic effects, and has broad market prospects.

A portable outdoor cleaner and cooker for steaming foodstuffs such as shellfish includes an elongated housing having an internal conveyor that routes the foodstuffs past a water dispersing station for cleaning and subsequently through a steaming section for cooking.

The invention discloses a special turkey feed and a preparation method thereof. The special turkey feed is composed of the following components in parts by mass: 20-22 parts of rice bran, 15-17 parts of soybean meal, 13-15 parts of corn flour, 11-13 parts of wheat straw, 7-9 parts of cottonseed cake, 10-12 parts of poplar leaves, 8-10 parts of green hay, 6-9 parts of leaves of capsella bursa-pastoris, 4-6 parts of green vegetable leaves, 2-5 parts of onions, 4-7 parts of leek leaves, 1-2 parts of yellow sand, 2-4 parts of rapeseed oil, 1-3 parts of table salt, 1-2 parts of chloramphenicol and 50-60 parts of water. The special turkey feed disclosed by the invention is rich in nutriment, simple to prepare, and capable of improving the appetite of turkeys and satisfying the grazing habit of turkeys; the yellow sand contained in the formula effectively promotes the digestion and absorption of turkeys, the feeding cost is lowered, the growth of turkeys is significantly promoted and the quality of turkey is improved.

The invention discloses healthy jelly containing ganoderma spores and belongs to the technical field of jelly. Every 100 g of the jelly is prepared from raw materials in parts by weight as follows: 0.13-0.18 g of xanthan gum, 0.13-0.18 g of guar gum, 1.2-1.8 g of carrageenan, 0.3-0.5 g of potassium chloride, 15-20 g of white granulated sugar, 0.05-0.15 g of citric acid, 0.4-0.8 g of the sporoderm-broken ganoderma spores and 77-82 mL of water. The invention further provides a method for preparing the healthy jelly containing ganoderma. The method is simple and easy to operate, and the prepared jelly tastes good and is novel, green, natural, nutritional, healthy, fashionable and casual food which is suitable for people of all ages and combines Chinese and Western elements.

The invention discloses a process for preparing delicious preserved pork by winter-chamber method which comprises, in vitro inspecting, slaughtering, ketone body inspecting, dividing, loading material, rapid refrigerating, pickling, airing and packaging.

The invention relates to marinated beef and a processing method thereof. The processing method of the marinated beef comprises the following steps of selecting materials, carrying out cutting, carrying out dicing, carrying out rolling, carrying out marinating, carrying out curing, carrying out material mixing, carrying out internal packing, carrying out sterilization, carrying out post-treatment,and carrying out external packing. According to the flavored beef processed by adopting the processing method, the beef is marinated by using uniformly rolled marinating auxiliary-materials, and thus,better smell-removing effects are achieved compared with marinating by using only salt; moreover, the effect of improving aroma is also achieved when the peculiar smell is being removed. During the process of carrying out curing, curing is performed under low pressure conditions, and seasoning auxiliary-materials are then added so as to carry out material mixing, and thus, the beef has a relatively good flavor under the premise of preserving inherent fresh and aromatic taste of the beef. The prepared marinated beef is soft in first taste, smooth, tender and refreshing in taste, delicious in flavor, and long-lasting in aftertaste; and thus, the marinated beef is capable of promoting appetite of people, as well as satisfying demands of different consumers.

The invention discloses double-color sliced-meat pet food, the double-color sliced-meat pet food is a strip-shaped slice comprising dark and light colored parts which are in parallel alternate arrangement connection along the width direction, the double-color sliced-meat pet food is prepared from a light colored part raw material and a dark colored part raw material by coextrusion molding by an extruding machine via a die, the light colored part raw material formula comprises 30-40 parts of animal skin fiber powder, 20-35 parts of fresh livestock meat, 10-20 parts of plant powder, 1-35 parts of a food additive and 0.001-0.01 part of a light colored edible pigment; the dark colored part raw material formula comprises 30-40 parts of the animal skin fiber powder, 20-35 parts of the fresh livestock meat, 10-20 parts of the plant powder, 1-35 parts of the food additive and 0.001-0.05 part of a dark colored edible pigment; and the dosage of the dark colored edible pigment is greater than that of the light colored edible pigment. The double-color sliced-meat pet food adopts industrialized production of livestock meat, animal skin and the livestock meat as main raw materials are mixed with a nutrition reinforcing agent and other accessories, the appearance of the double-color sliced-meat pet food is like to the appearance of roasted streaky pork, by deployment of taste and nutrition, the nutrition of the double-color sliced-meat pet food is more comprehensive than that of barbecue products in the prior art, and the double-color sliced-meat pet food is more convenient and durable to store.

The invention belongs to the technical field of agricultural cultivation and particularly relates to a sow galactogogue. The sow galactogogue comprises, by weight, 6-10 parts of cowherb seed, 6-10 parts of Tetrapanax papyriferus, 4-8 parts of fructus lycii, 4-10 parts of red dates, 6-10 parts of radix astragali, 3-5 parts of pangolin scale, 6-10 parts of peanut, 6-10 parts of luffa, 4-8 parts of Zizania latifolia, 3-5 parts of pea, 3-5 parts of black sesame, 6-10 parts of asparagus lettuce leaf, 10-20 parts of shrimp meal and 10-20 parts of fish meal. The sow galactogogue has the advantages that the warm tonifying effect of Chinese herbal medicine materials is utilized to regulate the endocrine system of sows to increase the secretion of prolactin so as to increase milk production, fast lactation promotion is achieved, and side effects are avoided; due to the fact the milk production of the sows is increased, the sows are sufficient in milk, the appetite of piglets can be satisfied, piglet growth can be promoted, the weaned piglets are high in body weight and good in body form, and economic benefits are increased.

The invention discloses a preparation method of a fresh and hot flavor seasoning and a seasoning prepared by using the preparation method. The preparation method comprises the steps of: crushing monosodium glutamate and edible salt; crushing spice; washing and pretreating vegetables; mixing and processing the pretreated vegetables and the spice with a proportion being 1: (0.01-0.1); mixing and stirring the processed vegetables, the spice, the crushed monosodium glutamate and the edible salt, and an additive with a proportion being 1:(0.1-0.6):(0.02-0.08) to obtain a liquid material; making the liquid material into uniform granular materials through a granulating machine; drying and sterilizing the prepared granular materials by using a drying and sterilizing device; and selecting the dried and sterilized granular materials by adopting a selecting device. The fresh and hot flavor seasoning prepared by adopting the preparation method is fresh and hot in taste and is mellow in mouth feel, greatly meets the demand on variety of the seasoning by a consumer, and is suitable for massive industrialized application.

The invention relates to a preparation method of a fire-clearing canned fruit, and belongs to the field of fruit processing. The preparation method comprises the steps of material selection, treatment, water stewing, pre-scalding, seriflux preparation, molding, sterilization, and cooling package. The preparation method of the fire-clearing canned fruit provided by the invention can solve diseases, also can satisfy the appetite of people, and moreover, can solve the problem that a part of fruits are unmarketable or are inappropriate for storage.

The present invention relates to the technical field of health-care food manufacturing and particularly discloses a health-care rice cake capable of preventing arteriosclerosis and a manufacture method thereof. The rice cake comprises laminaria japonica juice, agar, green and yellow vegetable liquid, pumpkin paste, blueberry powder, glutinous rice, purified water, fish soup juice, corn flour and other ingredients. Based on traditionally prepared rice cakes, an extract of laminaria japonica, carrots, celery, cabbages, onion, blueberries, pumpkins and other food is added, enriched alginic acid,iodine and calcium in the laminaria japonica and enriched vitamins, minerals, dietary fibers and other nutrients in the green and yellow vegetables are fully utilized, and the scientific and reasonable manufacture method is used, so that the rice cake has functions of preventing arteriosclerosis, can satisfy people's appetite, at the same time also improves health levels of eaters, achieves many things at one stroke, and thus has broad application prospects in the technical field of the health-care food manufacturing.

The invention discloses a making method of a hand-torn bamboo fragrance duck. The making method includes the following steps of: S1, following raw materials are prepared in parts by weight: 250-350 parts of local duck meat, 500-700 parts of purified water, 80-100 parts of rapeseed oil, 10-18 parts of salt, 2-8 parts of monosodium glutamate, 5-15 parts of cooking wine, 3-10 parts of dark soy sauce,2-6 parts of sesame oil, 2-8 parts of rock sugar, 2-10 parts of Chinese prickly ash, 2-8 parts of dried chili, 2-8 parts of light soy sauce, 4-10 parts of fresh ginger, 30-50 parts of thick broad-bean sauce, 4-10 parts of tangerine peel, 2-6 parts of cinnamon bark, 5-10 parts of myrcia, 5-10 parts of garlic cloves, 8-13 parts of spring onion ties, 1-5 parts of fennel, 10-20 parts of yam, 5-10 parts of radix astragali, 2-7 parts of szechuan lovage rhizomes, 2-6 parts of angelica sinensis, 2-7 parts of radix paeoniae alba and 20-30 parts of bamboo leaves; and S2, the purified water is divided in half, the first half of the purified water is poured into a wok for heating and is heated to 80-100 DEG C, and the local duck meat is placed into the wok for blanching. According to the making method of the hand-torn bamboo fragrance duck, the structure design is reasonable, the duck meat can be enabled to be full of meat taste and crispy in skin and tender in meat, and the method further ensures that the duck meat has a fragrance to the marrow and a lasting aftertaste.

The invention relates to the field of food and especially relates to a selenium-rich red jujube and traditional Chinese medicine health-care cake. A preparation method comprises the following steps: preparing the following materials in parts by weight: 75 parts of cake flour, 100 parts of eggs, 65 parts of powdered sugar, 1 part of salt, 3 parts of cake oil, 0.85 part of baking powder, 10 parts ofselenium-rich red jujube powder, 25 parts of water and 1-25 parts of traditional Chinese medicine powder; adding weighed eggs into an egg beater, beating the eggs at low speed, adding the salt and the sugar in several times, increasing the speed and beating the eggs into coarse bubbles, adding an emulsifying agent, increasing the speed to medium speed and continuing beating the eggs into egg paste; adding the flour and the baking powder into the egg paste, performing stirring at low speed, adding water and performing stirring uniformly; immediately filling the paste to be subjected to baking;and after baking is successful, immediately unloading the mold of the cake and setting the cake aside to cool. The selenium-rich red jujube and traditional Chinese medicine health-care cake has the health-care effects of nourishing qi, improving intelligence, invigorating the brain, strengthening the spleen and stomach, reducing body weight and resisting oxidation.

The invention discloses a preparation method of low-sugar grains, and particularly relates to the field of food processing. The preparation method comprises the following steps of shelling raw materials, cooking the shelled raw materials, bagging the cooked raw materials, bagging auxiliary materials, performing fermentation for wine making, flushing residues, preparing grain powder, and pasting labels. According to the preparation method disclosed by the invention, a safe technological method for preparing the low-sugar grains through biological fermentation for degrading sugar is adopted, thegrains are classified, isolated and inlaid in a wine making technology, after wine making, distillers' grains are dried, and refined to produce the low-sugar grains, so that about 90% of sugar in thegrains can be removed, and the appetite and the nutrient requirements of diabetics are met; the preparation method is a safe, low-energy-consumption and grain-saving technology; and the prepared low-sugar grains are equivalent to unprocessed grain flour in taste, and are more favorable for eaters to accept.

The invention belongs to the technical field of processing of functional foods, and aims at providing health jelly based on the characteristic that jelly is popular with children. The health jelly provided by the invention is characterized by being prepared from the following raw materials in percentage by weight: 10%-20% of lemon juice, 1%-3% of serpentgrass juice, 4.5%-6% of skim milk powder, 8%-10% of soft white sugar, 10%-15% of honey, 0.15%-1.5% of guar gum, 0.25%-0.5% of carrageenan, 0.02%-0.05% of a flavoring agent, and the balance being magnetized water, wherein the sum of the percentage by weight of the various components is 100%. A processing method of the health jelly provided by the invention comprises the steps of preparing the lemon juice and the serpentgrass juice, mixing the raw materials, boiling the mixture, filtering, filling, sterilizing and cooling. The health jelly provided by the invention has a health function on the basis of keeping the original mouth feel of jelly; the jelly processing method is simple, convenient and feasible and is applied to large-scale processing production.