55results about How to "Strong appetite" patented technology

The invention relates to the field of aquatic animal feeds and especially relates to a puffed compound feed of micropterus salmonides and production method thereof. The feed is composed of following components, by mass, 50% of fish meal, 4% of beer yeast, 12.5% of high-gluten flour, 6% of wheat gluten, 18% of soybean meal, 3.5% of bean oil, 1.5% of phospholipid oil, 1.5% of monocalcium phosphate and 3% of a pre-mixed material. The invention provides the puffed compound feed of micropterus salmonides and the production method thereof. Nutritional indexes of the feed are described as follows: crude protein is not less than 48.0%, crude fat is not less than 9.0%, total phosphorus is not less than 1.3% and lysine is not less than 2.0%. Meanwhile, the feed is strong in phago-stimulation of micropterus salmonides, can float on water surface or sink very slowly, is good in stability when being soaked in water, is easy to soften, is high in digestion and absorption ratio and can reduce disease incidence.

The invention discloses a mini-salami sausage with a tea fragrance and a preserved fruit flavor and a preparation method thereof. The mini-salami sausage is prepared by the following raw materials, in parts by weight: 50-60 of beef, 30-40 of pork lean, 15-25 of lardo, 2-3 of a stellaria yunnanensis powder, 2-3 of preserved cherries, 1-2 of kumquat cakes, 1-3 of a hawthorn seed powder, 3-5 of green tea wine, 2-3 of table salt, 1-2 of white sugar, 0.2-0.4 of an edible soy protein, 0.3-0.5 of glucose, 0.01-0.15 of sodium nitrite, 0.01-0.15 of vitamin C, 0.2-0.3 of carrageenan, 0.01-0.02 of glucono-delta-lactone, 0.02-0.03 of sodium tripolyphosphate, and 0.04-0.05 of a fermentation agent. The stellaria yunnanensis powder, the preserved cherries, the kumquat cakes, the hawthorn seed power and the green tea wine selected and used in the mini-salami sausage are rich in nutrition and significant in nourishing function, are added to the sausage, thereby adding unique flavors, having certain nutrition and health care effects, preventing certain diseases, and simultaneously increasing appetite.

The invention provides a multi-flavor and multi-nutrient puffed food which is prepared by coating a sugar layer or a coating of chocolate with cocoa butter alternatives on a semiproduct which is parched and puffed or fried and puffed. The semiproduct comprises the following raw materials in parts by weight: 30-50 parts of corn starch, 30-50 parts of wheat flour, 0.5-1.0 part of garlic powder, 0.05-0.5 part of table salt and one or more of 5-20 parts of pumpkin paste, carrot paste and sweet potato paste. The product is good in taste, fragile, crispy and gentle, and contains relatively more nutrients and less fat. No additives and raising agents are needed to be added. The product is excellent in color, fragrance and taste.

The pyramid-shaped dumpling with tea has filling comprising soaked glutinous rice in 83-89 wt%, tea powder in 3-6 wt%, honey in 7-9 wt% and sugar in 1-3 wt% mixed together and is wrapped with leaf and shaped. The tea powder is 200 mesh over superfine powder obtained through grinding green tea, red tea, oolong or other tea; and the glutinous rice is washed and soaked at normal temperature for at least 120 min and has water content over 30 %. The pyramid-shaped dumpling with tea has simple making process, low cost, good taste, tea scent, high nutritious value and other advantages.

The invention discloses red chili oil needle mushrooms with pickled peppers flavor and a production method of the mushrooms. The red chili oil needle mushrooms are prepared from the following raw materials in parts by weight: 100 parts of needle mushrooms, 20-50 parts of pickled peppers, 2-8 parts of dry chilies, 4-30 parts of edible oil, 1-6 parts of table salt, 0-3 parts of white sugar, 0.1-4 parts of spices, 0.5-2 parts of gourmet powder and 0.5-5 parts of ginger. The needle mushrooms with the pickled peppers are prepared by process steps provided by the invention and have the advantages of strong appetite feeling, appetite promotion and the like.

A preparation method of pig-nosed turtle feeding material, which is composed of: celery powder, Chinese cabbage powder, carrot powder, fig powder, apple powder, banana powder, pear powder, zucchini powder, pumpkin powder, sweet potato powder, potato powder, river Shrimp powder, earthworm powder, beef powder, red worm powder, herring powder, various vitamins, calcium powder, bitter grass powder, hornwort powder, chrysanthemum chara powder, medlar powder, mulberry powder, yam powder, the percentage stated It is a percentage by weight; the feeding material for pig-nosed turtles is low in cost, easy to obtain ingredients, simple in formula and processing and preparation methods, and has good breeding effects. The pig-nosed turtles raised grow fast, have strong mobility, strong appetite, strong and beautiful body shape, and a general body. Round, low incidence.

The invention discloses an appetite-enhancing anti-disease feedstuff essence for pigs, an appetite-enhancing anti-disease feedstuff for pigs and a preparing method thereof; the following raw materials are matched by weight, wherein, Chinese herb medicine is put into water and heated, and then the liquid medicine is taken out, sprayed in basic feedstuff, stirred evenly and then dried so as to produce the enhancing-appetite anti-disease feedstuff essence for pigs; the raw materials comprises the following ingredients: 15 to 40 percent of Decumbent bugle herb, 15 to 40 percent of honeysuckle, 2 to 10 percent of wooly datchmanspipe herb, 2 to 10 percent of clematis root, 2 to 8 percent of bupleurum, 2 to 8 percent of plantain herb, 1 to 6 percent of garden burnet root, 2 to 8 percent of trichosanthes, 2 to 10 percent of platycodon root, 2 to 10 percent of Mongolian dandelion herb, 5 to 20 percent of kudzuvine root, 5 to 20 percent of hairyvein agrimonia herb and bud root, 2 to 10 percent of rhizome of large atractylodes, 1 to 5 percent of slender dutchmanspipe root, 2 to 10 percent of golden thread, 2 to 8 percent of rehmanniae praeparatum, 1 to 5 percent of radix paeoniae alba, 2 to 8 percent of Japanese ampelopsis root, 3 to 12 percent of shepherdspurse herb, 2 to 10 percent of litchee and 2 to 10 percent of mentha; the feedstuff essence is prepared by weight ratio of Chinese herb medicine and basal feedstuff is 0.2 to 0.4 : 100; the enhancing-appetite anti-disease feedstuff is prepared by weight ratio of Chinese herb medicine and basal feedstuff, which is 0.04 to 0.09: 100.

The invention discloses a manufacturing method of apricot plum fruit vinegar, which is characterized in that the apricot plum fruit vinegar is processed through the steps of raw material processing, pulping, sugaring, alcohol fermentation, acetic fermentation, mixing, homogenizing, canning, sterilizing and the like. The manufacturing method provided by the invention has the benefits as follows:a seasoner of the apricot plum fruit vinegar, which is nutrient-rich and has a good flavor, is provided, the apricot plum fruit vinegar not only can be drunk directly, but also can be used as the seasoner, is various in eating ways, has an excellent mouth feeling after concentration, is sweet and sour, has a good taste and an aromatic flavour, and has the effects of improving appetite, promoting digestion, maintaining beauty and keeping young, soothing skin and the like, moreover, the method is simple and convenient in processing and easy to master.

The invention relates to a dried bamboo shoot flavor steamed bun and a preparation method thereof. The dried bamboo shoot flavor steamed bun is prepared from the following raw materials: dried bamboo shoots, salad oil, beef, fermented soy sauce, shallot, ginger, thick broad-bean sauce, granulated sugar, hot pepper, star anise, cinnamon, monosodium glutamate, water, capsanthin, beef bone soup grease-shaped essence and sodium diacetate. The dried bamboo shoot flavor steamed bun is strong in aroma and appetite sense, spicy, salty and sweet in taste and rich in material objects. The dried bamboo shoot flavor steamed bun can meet demands for dietary structures and change and innovation seeking of people and the variety of potherb flavor steamed buns is increased. The dried bamboo shoot flavor steamed bun is a brand-new gastronomic steamed bun, has a relatively wide market and can be popularized by adopting various dried vegetables as main ingredients in a serialized manner.

The invention provides a preparation method for instant oviductus ranae. The preparation method comprises the following steps of (1) removing impurities from the oviductus ranae to be used; (2) soaking the oviductus ranae completely, loading into a mould with 54 mm * 54 mm * 22 mm or 68 mm * 50 mm * 12 mm, then sending into a lyophilized bin, quick-freezing for 30-40 minutes at a temperature of from -30 DEG C to -38 DEG C, drying for 30-40 minutes in a vacuum environment with an absolute pressure of 1torr, at a temperature of 30-38 DEG C; (3) breaking the vacuum with clean and dry air or nitrogen after freezing and dying operations in the step (2) are finished, unloading materials after air pressure in the lyophilized bin balances with external atmospheric pressure, and storing. The oviductus ranae prepared by the method has more diversified nutritional structure, and is convenient for eating, carrying and storing.

The invention discloses a selenium-rich orchard chicken free range method. The method is characterized in that, herbs are planted in an orchard, and selenium fermentation is conducted on the orchard field using microbial agents, insect killing and disinfection are conducted, and disinfection is conducted on rain shelter chickens using natural disinfectants, insect repellent herbs are planted and mosquito repellent essential oil is used to guard against mosquitos, chickens are prevented from harm by mosquitoes, the selenium-rich feed is combined in the breeding process. By the selenium-rich orchard chicken free range method, the immunity of the chicken is good, the illness prevalence rate is low, the growth tendency is good, the selenium content of the chicken is high, at the same time the output and yield of fruits are increased, and the selenium content of the fruit is increased.

The invention discloses a production method for improving purity of wild insect tea, comprising the steps of selecting a cultivating area and building a feeding room, installing a moth-killing lamp outside the feeding room, placing an odor attractant inside the feeding room, the odor attractant is isolated from hydrillodes repugnalis through a mesh enclosure; wherein the moth-killing lamp is an ultraviolet fluorescent lamp with the waveband of 330 to 395 nm, and the odor attractant is prepared from the raw materials of sticky rice sweet vinasse, brown sugar powder, glutinous rice, mashed banana, rhizopus arrhizus, yeast and distilled water; turning on the moth-killing lamp at each night for attracting the hydrillodes repugnalis before feeding; during feeding, opening the door and windows of the feeding room, opening the odor attractant, and placing one of the foodstuff of platycarya strobilacea, choerospondias axillaris or leaves of uncaria rhynchophylla with the water content of 20 to30% in the feeding room; after the foodstuff has been taken 80% or above, screening the insect tea. The production method provided by the invention can improve the purity, yield and organic seleniumcontent of the natural wild insect tea.

The invention relates to a preparation method for a fruit and vegetable flavored seafood seasoning. The preparation method comprises the following steps: selecting dry swimming bladders as a raw material, carrying out the ultrasonic treatment after cleaning, crushing and soaking, adding in papayotin for enzyme-controlled enzymolysis after beating, adding in activated carbon for carbon removing after enzyme inactivating, and filtering through a filtering cloth to obtain an enzymolytic filtering solution; selecting fruits and vegetables to be cut into pieces, adding water in a reaction kettle, heating, extracting, and carrying out centrifugal filtration to obtain a fruit and vegetable extracting solution; mixing the enzymolytic filtering solution and the fruit and vegetable extracting solution, adding in monosodium glutamate, salt, disodium nucleotide and potassium sorbate, dissolving and uniformly stirring to obtain a seasoning solution; subpacking the seasoning solution into bottles to obtain the finished liquid fruit and vegetable flavored seafood seasoning, or carrying out spray drying on the seasoning solution to obtain the powdery fruit and vegetable flavored seafood seasoning. The preparation method is reasonable in technology, controllable in operation, short in preparation time and suitable for industrialized production; the prepared fruit and vegetable flavored seafood seasoning is rich in fruit and vegetable flavor, delicious in seafood taste, abundant in nutritions and easy to digest and absorb by a human body.

The invention relates to a red capsicum chicken sauce and a preparation method of the red capsicum chicken sauce. The red capsicum chicken sauce is prepared from the following raw materials and auxiliary materials: fourth-grade rap oil, shallot, ginger, chicken breast, light soy sauce, granulated sugar, Haitian soybean paste, cooking wine, chili sauce, capsicum frutescens, monosodium glutamate, I+G (IMP+GMP), five spice powder, chicken flavor paste, Hainan oily red capsicum essence, lactic acid, aspartame and sodium diacetate. The red capsicum chicken sauce has strong fragrance and sense of appetite, sour, hot, fresh and cool mouthfeel and rich materials, can meet the requirements for dietary structure and seeking change and innovation for people, increases the flavor and the variety of the sauce, is a brand new sauce and has wide market.

The invention relates to the Tiegun yam spices made from Tiegun yams which are the main raw materials. The spices comprise the raw materials of the following weight portions: 10 to 50 portions of chicken soup powder, 10 to 30 portions of bone soup powder, 5 to 10 portions of Tiegun yam saponin powder, 3 to 5 portions of Chinese prickly ash powder, 3 to 5 portions of aniseed powder, 10 to 20 portions of beef powder and 5 to 10 portions of pepper powder. The spices have the advantages of ease digestion, tasty flavor, specialty in color, smell and appearance.

The invention discloses an anti-oxidation cordyceps militaris tableting candy production method. According to the production method, cordyceps militaris powder, blueberry powder, hawthorn powder, grapefruit skin powder, grape seed extract powder and other raw materials with anti-oxidation effect are selected to form the reasonable and effective combination so as to prepare the anti-oxidation cordyceps militaris tableting candy; and the anti-oxidation cordyceps militaris tableting candy can protect human body cells and tissues from free radical oxidative damage, can prevent and treat allergies,cancer, aging and a variety of free radical-related diseases, and can provide effects of human active tissue strengthening and protecting, cell membrane stabilization, anti-enzyme activity (histaminedecarboxylase) and the like.

The invention belongs to the technical field of food processing, and particularly relates to a stuffing for an iron stick yam sesame ball with an iron stick yam as a main stuffing, an iron stick yam sesame ball and a preparation method thereof. The stuffing for the iron stick yam sesame ball comprises the following materials in parts by weight: 20-40 parts of iron stick yam granules, 20-30 parts of white granulated sugar, 20-30 parts of pureed carrots, 1-3 parts of salad oil and 3-5 parts of wheat starch. The iron stick yam sesame ball comprises the following materials in parts by weight: 19-22 parts of dough sheets, 1-3 parts of sesame and 2-5 parts of stuffings, wherein the dough sheet comprises the white granulated sugar, glutinous rice flour, a sesame ball improver and alkali powder. The iron stick yam sesame ball is prepared through material selection, cleaning, cutting, blending, stirring, forming the stuffings, dough kneading, making, quick-freezing, inspection, packaging and warehousing. The stuffing disclosed by the invention has medicinal and edible characteristics of the iron stick yam by adopting the iron stick yam as the main stuffing of the iron stick yam sesame ball, solves the problem that the phenomena of indigestion, dyspepsia and the like are easily caused on the traditional sesame ball, enables the sesame ball to be easily digested and absorbed and eliminates the fishy and greasy feeling of the traditional sesame ball on taste.

The invention discloses a preparation method for plum-leaf crab vinegar. The preparation method is characterized by preparing the plum-leaf crab vinegar according to the following steps: treating raw materials; pulping; sugaring; performing alcoholic fermentation; performing acetic fermentation; allocating; homogenizing; canning and sterilizing. The invention has the beneficial effects that the plum-leaf crab vinegar seasoner rich in nutrition and pure in flavor is supplied, the plum-leaf crab vinegar can be directly eaten and also can be taken as the seasoner, the edible methods are various and the concentrated plum-leaf crab vinegar tastes nice, sour, sweet and fruity and has the effects of improving appetite, promoting digestion, beautifying, and the like.

The invention relates to rat killing kreotoxin granular bait which is characterized in that the bait comprises components in the following weight percent: 0.1 percent to 0.5 percent of boticin, 1 percent to 5 percent of water, 15 percent to 25 percent of bran, 15 percent to 25 percent of corn, 45 percent to 55 percent of pomace, 1 percent to 3 percent of edible plant oil and 1 percent to 3 percent of dairy product. The raw materials are cleared, demagnetized, crushed, and blended, mixed, granulated and packaged by the proportion at low temperature. The granular bait does not need to be mixed on the site, is safe and convenient in use, has good palatability to pest rats and good rat killing effect, can largely save limited grain resources, such as wheat, highland barley, oat, etc. and effectively reduce the rat killing cost.

The invention relates to a feed compound for reducing the cholesterol content of yolk. The compound comprises the following components in parts by weight: 5-20 parts of seaweed fermentation substances, 4-6 parts of green tea powder, 1-3 parts of Chinese prickly ash essential oil, 1-2 parts of organic trivalent chromium, 2-5 parts of vitamins, 5-10 parts of a calcium source feed, 1-2 parts of a magnesium source feed, 50-60 parts of corn and 20-30 parts of soybean meal. According to the feed compound disclosed by the invention, seaweed components and the Chinese prickly ash essential oil are added, so that the feed is delicious in taste and rich in fragrance, and the appetite of laying hens can be promoted. The compound is reasonable in formula, so that the cholesterol content in eggs can be significantly reduced, the laying rate can be increased, and the compound has good synergistic reaction and synergism effects.

The invention relates to a traditional Chinese medicine health-care preparation and feed for pigs as well as a preparation method and application thereof, and belongs to the technical field of animal feeds, the traditional Chinese medicine health-care preparation for pigs comprises a formula I, a formula II, a formula III and a formula IV, and each formula consists of various traditional Chinese medicine raw materials. The traditional Chinese medicine health-care preparation and the feed for pigs are reasonable in compatibility and synergistic in effect, not only can prevent infection of African swine fever, but also can treat positive pigs with African swine fever with the cure rate of 98% or above, can basically eradicate infection of African swine fever, and can improve the survival rate of pigs with African swine fever.

The invention discloses a broiler feed and a preparation method thereof. The broiler feed comprises 30-40 parts of corn flour, 15-25 parts of carrots, 25-35 parts of wheat flour, 18-25 parts of melons, 35-45 parts of vegetable leaves, 15-25 parts of fish meal, 12-20 parts of sorghum, 20-30 parts of bran and 5-10 parts of stone flour. The broiler feed of the invention has the characteristics that the meat taste of broiler chickens can be improved and broiler chickens fed with the feed are healthy.

The invention relates to a method for making German sausages. The method for making the German sausages comprises the following steps that (1) raw materials are selected; (2) thawing is conducted; (3)the raw materials are weighed; (4) auxiliarymaterials are prepared; (5) the weighed raw materials are minced by a meat mincer; (6) the raw materials and the auxiliary materials are chopped and mixedto obtain duck meat fillings; (7) the duck meat fillings are weighed for future use; (8) casing is selected, according to product specifications, relative devices are debugged and filled, and the products are filled; (9) the two ends of sausage bodies are kinked according to the product specifications; (10) rod hanging is conducted; (11) drying, smoking, stewing are conducted; and (12) cooling isconducted, and the German sausages are made after the cooling is completed. According to the method for making the German sausages, nutritiousand deliciousGerman sausage food is provided for mass consumers, after trial marketing, the unanimous evaluation is that the impression is appetitive, elasticity in mouth is high, taste is fresh and unique, the European flavor is realized, and a fragrant andnon-greasy effect is realized; and many scientific experiments are undergone, the making method is choice, scientific, and reasonable, the additional value of the product is increased, and the economic benefits of the enterprise are increased.

The invention relates to the technical field of food processing and discloses a spicy bean curd ice cream which comprises an ice cream shell made of white chocolate and stuffing filling the ice creamshell. The ice cream shell comprises, by weight, the following components: 190-210 parts of white chocolate, 0.6-0.8 part of sesame oil and 0.08-0.11 part of salt. The invention also discloses a making method of the ice cream. The making method comprises the steps of foaming the stuffing, melting the white chocolate, refrigerating a mold, filling the white chocolate mold, refrigerating for forming, injecting the stuffing, freezing, sealing the bottom and the like. The bean curd-shaped ice cream can be provided for merchants, and the creative value of the ice cream is increased by utilizing thelove of people for the ice cream and the bean curd at the same time. The ice cream prepared by the making method does not contain additives and can also be sold instantly.

The invention discloses spicy pig's trotters. The spicy pig's trotters are prepared from the following raw materials in parts by weight: 8-12 parts of pig's trotters, 0.015-0.025 parts of anise, 0.25-0.35 parts of rice wine, 0.25-0.35 parts of baijiu, 0.35-0.45 parts of green onion, 0.35-0.45 parts of ginger, 0.08-0.12 parts of vegetable oil, 0.001-0.003 parts of sodium erythorbate, 0.0004-0.0006 parts of sodium nitrite, 0.04-0.06 parts of honey, 0.55-0.65 parts of pickling salt, 0.28-0.32 parts of fermented bean curd, 0.24-0.26 parts of sauce chili, 0.14-0.16 parts of tomato sauce and 0.28-0.32 parts of oyster sauce as well as white sugar, salt, chicken essence and monosodium glutamate. A pig's trotter product is endowed with unique and strong frankincense and spicy taste by means of the fermented bean curd and the sauce chili added to the ingredients, and the final product is spicy, pleasant, delicious, strong in frankincense and sauce fragrance and fat but not greasy and melts in the mouth.

The invention discloses selenium-rich matcha nutritional spicy chicken fillet and a preparation method thereof. The selenium-rich matcha nutritional spicy chicken fillet is prepared from the following raw materials in parts by weight: 300-310 parts of chicken breast, 10-15 parts of salt, 20-25 parts of chilli powder, 15-18 parts of papaya juice, 6-8 parts of selenium-rich matcha powder, 20-25 parts of palm oil, 3-4 parts of partridge tea leaves, 10-13 parts of dried mushroom, 5-7 parts of mung bean paste, 3-4 parts of fried bread sticks, 9-11 parts of potatoes, 15-18 parts of Chinese date juice, 7-8 parts of dried Tung bamboo shoot powder, 40-50 parts of linseed oil, 1-2 parts of fresh ginger, 1-2 parts of dandelion, 1-2 parts of fructus alpiniae oxyphyllae, 1-2 parts of bulbus fritillariae cirrhosae, 1-2 parts of fructus psoraleae, a proper amount of water and 40-50 parts of nutritional additives. The selenium-rich matcha powder is used in the processing process, the nutrition is rich, and the taste is unique, so that the chicken fillet is strong in flavor and can promote appetite greatly, and the added traditional Chinese medicine has the effects of reinforcing kidney and warming yang, moistening lung to arrest cough, relieving exterior syndrome and dispelling cold, warming the middle warmer and preventing or arresting vomiting, and the like.

The invention relates to the technical field of food and discloses a meal-replacement condensed biscuit beneficial to maintaining skin mucous membrane health. The meal-replacement condensed biscuit comprises 50-80 g of flour, 10-30 g of sugar substitutes, 30-35 g of water, 20-50 g of composite coarse cereal powder, 6-15 g of milk powder, 15-30 g of compound protein powder, 5-10 g of a composite medicinal and edible plant extract, 3-8 g of compound dietary fibers, 1-2 g of baking soda, 1-2 g of salt, 15-20 g of vegetable oil, 1-3 g of L-arginine, 0.005-0.01 g of multivitamins and 0.3-0.52 g of compound minerals. The condensed biscuit disclosed by the invention is reasonable in nutritional ingredient structure, crispy in mouth feel, unique in taste and smell, rich in various vitamins and mineral substances, and has the functional characteristic of protecting the health of skin mucous membranes. The invention further provides a method for preparing the condensed biscuit. The method mainly comprises the two steps of preparing condensed biscuit powder and preparing the condensed biscuit. The method is high in production efficiency, simple in process and easy in large-scale production.