55results about How to "The composition is novel" patented technology

The invention discloses a medicine for alleviating nervousness and taking care of sub-health. Materials of rhizome polygonati, meldar, jujube, mulberry, perilla, bergamot, citron, malt, Poria cocos, lily, lotus plumule, spine date seed are decocted according to a certain weight proportion, and then extracted so as to obtain the medicine which can be prepared into any common oral dosage form. Withthe functions of soothing the liver and resolving depression, relaxing the chest and regulating qi, nourishing the heart and calming the nerves, as well as tonifying qi and blood, the medicine is of obvious effect in treating sub-health syndromes of chest distress and dysphoria, nervousness, insecurity, insomnia, forgetfulness, inefficiency, lassitude, inappetence and the like, with rapid effect and little toxic side-effect.

The invention relates to a method for preparing compound seasoning with flavor of tomato braised beef brisket by combining a vacuum frying technology and a microcapsule embedding technology and aims to effectively solve the problems of great loss of nutritional ingredient, heavy pollution, high energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, adding tomato sauce, 3 / 5 of beef, tomato, chive, garlic, ginger, pepper and anise into a vacuum frying device and then sealing, boiling the oil at the temperature of 95 DEG C-105 DEG C, carrying out vacuum frying for 35-45 minutes, and adding salt, white granulated sugar and aginomoto to prepare vacuum fried product; adding water into 2 / 5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, then heating, deactivating enzyme and sterilizing to prepare an enzymolysis product; and adding the vacuum fried product and the enzymolysis product into glucose and hydrolyzed vegetable protein powder, heating, carrying out Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning with flavor of tomato braised beef brisket. The compound seasoning is scientific in formula, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environmentally friendly and high in production efficiency.

The invention relates to a method for preparing a spiced beef flavored compound seasoning by combining vacuum frying and a microencapsulating technology, effectively solving the problems of large loss of nutritional ingredients, large pollution, large energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, then charging sweet sauce, 3 / 5 of beef, green Chinese onion, ginger, pepper, anise, cassia bark, fennel and clove in vacuum frying equipment, then closing to ensure that the palm oil and the beef tallow are boiled at a temperature of 95-105 DEG C, vacuum-frying for 35-45 minutes, and adding salt, sugar and monosodium glutamate to obtain a vacuum frying product; adding water into 2 / 5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, heating again, and performing enzyme deactivation and sterilization to obtain an enzymolysis product; and adding glucose and hydrolyzed vegetable protein into the vacuum frying product and the enzymolysis product, heating, performing a Maillard reaction, adding modified starch for microencapsulating, homogenizing, and drying to obtain the spiced beef flavored compound seasoning. The spiced beef flavored compound seasoning is scientific in formula, easy to operate, excellent in color, flavor and taste, rich in nutrients and high in production efficiency and has energy-saving and environment-friendly effects.

The invention relates to a method for preparing a scallion chicken-flavor compound seasoning by combining vacuum frying with a microcapsule embedding technology, aiming at effectively solving the problems of a conventional compound seasoning that nutrient loss is serious, pollution is serious, energy consumption is great and efficiency is low. The method comprises the following steps: heating palm oil and chicken fat to 110 DEG C; adding a sweet sauce, 3 / 5 of chicken, scallions, garlic, ginger, chilies, peppers, anises and cassia bark to vacuum frying equipment and sealing, boiling oil at 95-105 DEG C, carrying out vacuum-frying for 35-45min, and adding salt, white sugar and monosodium glutamate to obtain a vacuum-fried product; adding water to 2 / 5 of chicken, heating to 55 DEG C, adding compound protease and implementing enzymolysis, heating, and carrying out enzyme deactivation and sterilization to obtain an enzymatic hydrolysate; adding glucose and hydrolyzed vegetable protein powder to the vacuum-fried product and the enzymatic hydrolysate, heating and increasing temperature, implementing an Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning. The compound seasoning is scientific in composition, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environment-friendly, and high in production efficiency.