341results about How to "Unique taste" patented technology

The present invention relates to fruity ice cream and its production process. The fruity ice cream has fruit shell in 0.5-2.5 thickness, top cover and inside soft ice cream comprising fruit juice and ice cream in the same weight ratio. It is produced through the following steps: making the shell with fruit, making the top cover, making fruit juice, making ice cream, storing and transporting, and making fruity ice cream. The present invention makes it possible to ingest the nutrients of fruit while eating ice cream, and the fruity ice cream has different components, unique flavors and excellent functions of quenching thirst and eliminating summer heat.

The invention discloses a jerusalem artichoke juice and active lactobacillus beverage and a preparation method thereof, belonging to the technical field of non-alcoholic beverage preparation. The jerusalem artichoke juice and active lactobacillus beverage is composed of jerusalem artichoke, water, lactobacillus and accessories, wherein the mass ratio among the jerusalem artichoke, water and the accessories is 100:(100-300):(1-10). The jerusalem artichoke juice and active lactobacillus beverage disclosed by the invention has double functions of jerusalem artichoke and probiotics and remains the characteristics of jerusalem artichoke flavour and lactobacillus beverages; the beverage has a special taste and is a healthy fruit and vegetable type active lactobacillus beverage; meanwhile, the beverage is low in cost, simple in process, unique in product flavour and high in viable count and nutritive value; and with the beverage, the variety of lactobacillus beverages can be increased, and a new way of utilizing the jerusalem artichoke can be developed.

The invention discloses cancer-preventing and anti-cancer health-care flour comprising blackberries, which is prepared from the following raw materials by weight in parts: 6-8 parts of blackberry, 40-50 parts of wheatmeal, 12-15 parts of maize, 8-10 parts of sword bean, 2-3 parts of sea cucmber, 3-4 parts of Lentinus edodes, 2-3 parts of tremella, 2-3 parts of black lycium chinense, 1-2 parts of purple cabbage, 1-2 parts of purslane, 2-3 parts of radix polygonati officinalis, 2-3 parts of rhizoma polygonati, 1-2 parts of folium ginseng, 1-2 parts of glossy privet fruit, 1-2 parts of poria cocos, 1-2 parts of moutan bark, 2-3 parts of gynostemma pentaphylla, 1-2 parts of pseudo-ginseng, 2-3 parts of green tea powder, and 1-2 parts of rhizoma curcumae longae. The flour prepared by the invention is unique in taste, processes a blackberry flavor, is rich in nutrition, is easy to digest, is suitable for processing various foods, and has the effects of preventing and curing cancer, regulating blood sugar level, lowering blood pressure, reducing blood fat, preventing arteriosclerosis, improving immunity, delaying senescence and maintaining beauty and keeping young after being eaten for a long time.

The invention belongs to the technical field of food processing and relates to a lactobacillus fermented agar gel food and a preparation method thereof. The lactobacillus fermented agar gel food comprises the following raw materials in percentage by weight: 0.01%-2.0% of agar, 0.0001%-2.0% of a lactobacillus strain and/or 30%-60% of a lactobacillus fermentation base material, 0%-5% of a milk product, 0.001%-20% of a sweetener, 0%-2.0% of a thickener, 0.01%-80% of a seasoner, 0%-0.1% of vitamin and 20%-95% of water. The preparation method comprises the following steps: dissolving, homogenizing and sterilizing the agar and other ingredients, adding lactic acid bacteria or the lactobacillus fermentation base material into an agar solution for sealed fermentation, fermenting until specified acidity to form gel, and filling the gel in a packaging container. The lactobacillus fermented agar gel food is novel and special in formula, scientific and reasonable in proportioning, free from toxic and side effects, natural and green in raw materials, wide in application range, good in edible and health-care functions, mature in preparation process, and simple in operation method, and has the environment-friendly effect.

The invention discloses a high-yield and fruit-residue-free production method of a dragon fruit wine, comprising the following steps of: peeling fresh and ripe dragon fruit, and carrying out primary enzymolysis and secondary enzymolysis to obtain dragon fruit juice; and then, fermenting, aging, blending, settling and sterilizing to obtain finished dragon fruit wine, wherein the peel of the dragonfruit can be used for producing pigment, pectin and other products after being dried. In the process of the preparation of the dragon fruit juice, no fruit residues are generated; the produced dragonfruit wine is clear and transparent and has special light and harmonious fruit aroma and wine aroma. White fruit pulp raw material can be used for producing golden yellow dragon fruit wine, red fruitpulp raw materials can be used for producing red dragon fruit wine, and the wine production rate of the fruit pulp is up to 99%.

The invention relates to a liquid seasoning for food seasoning. The seasoning liquid is particularly suitable for the seasoning of cold noodle soup. A seasoning for noodles with sauce is characterized by comprising the following raw materials in part by weight: 7 to 14 parts of table salt, 20 to 25 parts of white sugar, 10 to 15 parts of soy sauce, 35 to 45 parts of table vinegar, 4 to 6 parts of red hot chili peppers, 3 to 4 parts of ginger, 3 to 4 parts of pricklyash peel, 3 to 4 parts of garlic and 50 to 80 parts of water. A method for preparing the seasoning comprises the following steps of: grinding the ginger, the garlic, the pricklyash peel and the red hot chili peppers for pulping, adding the obtained pulp into water, adding the table salt, the white sugar, the soy sauce and the table vinegar, stirring, filtering, disinfecting and bagging.

The invention discloses a crispy cartilage roasted sausage. The crispy cartilage roasted sausage is prepared from the following raw materials in part by weight: 40 to 50 parts of chicken breast, 8 to 12 parts of chicken skin, 4 to 6 parts of chicken breast cartilage, 1 to 3 parts of isolated soy protein, 5 to 8 parts of corn starch, 1.0 to 1.5 parts of table salt, 0.008 to 0.012 part of sodium erythorbate, 4 to 6 parts of white sugar, 0.1 to 0.3 part of sodium tripolyphosphate, 0.04 to 0.06 part of cinnamon powder, 0.1 to 0.3 part of enzymolyzed chicken meal, 0.04 to 0.06 part of ground pepper, 0.2 to 0.4 part of carrageenan, 20 to 30 parts of ice water, and 0.010 to 0.015 part of monascus color. A low-temperature pickling mode is adopted to ensure that salt soluble proteins of the chicken breast are fully extracted; and a cooking and pickling process is adopted to ensure that the breast cartilage has a good structure and good mouthfeel. The chicken breast, the breast cartilage and the chicken skin are taken as main raw materials, so the crispy cartilage roasted sausage has unique mouthfeel, is bouncy, crispy and tough, and has comprehensive nutrition.

The invention discloses a method for making hot pepper-pumpkin sauce. The method comprises the following steps of: preparing a hot pepper blank obtained by curing fresh hot pepper serving as a major raw material into hot pepper sauce; peeling, fresh pumpkin serving as a major raw material, chopping and cooking into pumpkin paste; dissolving the pumpkin paste and table salt with boiled water; uniformly mixing with the hot pepper sauce and vegetable oil; and heating, homogenizing, filling, sterilizing and performing other procedures to obtain a finished product. The hot pepper-pumpkin sauce prepared with a process disclosed by the invention is fine and thick, has unique flavors of pumpkin and fermented hot pepper and rich nutrition, is ready to eat, can be cooked for eating, and can be widely applied to noodle filling blending, dipping, seafood and freshwater fish dipping, barbecue smearing, cooking and seasoning of dishes, and the like.

The invention provides a black tartary buckwheat tea formula and preparation method thereof. The black tartary buckwheat tea is made from the materials of black tartary buckwheat, sea-buckthorn, stigma croci, bitter leaves burgeens, by a special method. The black tartary buckwheat tea prepared by the formula and method of the invention has a unique taste, richer nutrition and more health caring effects.

The present invention relates to spirit product and its preparation process. The double yeast white spirit is prepared with main grain material including kaoliang, corn, barley, wheat and red bean; supplementary material including honey, milk, sugar, Daqu yeast, Fengqu yeast, amylase, dry yeast and fragrant yeast; and water. The preparation process includes crushing material, compounding, cooking, cooling, inoculation, fermentation, distillation and other steps. The double yeast white spirit has the features of both rich fragrance spirit and faint scent spirit, unique taste, and simple and feasible preparation process.

The invention discloses a vegetable mushroom sauce formula and a manufacturing process, and belongs to the technical field of a mushroom sauce. The vegetable mushroom sauce formula is characterized by comprising the following raw materials in parts by weight: 25-40 parts of sweet soybean paste, 20-30 parts of soybean paste and fermented soya beans, 15-25 parts of mushrooms, 15-25 parts of plant oil, 1-4 parts of chili, 0.2-0.5 part of sesame, 0.2-0.5 part of gourmet powder, 0.25-0.5 part of white granulated sugar, 0.15-0.5 part of pepper powder, 0.1-0.25 part of fennel powder, 0.02-0.05 part of potassium sorbate and 0.01-0.03 part of acesulfame potassium. The vegetable mushroom sauce disclosed by the invention has the advantages of abundant nutrition, unique taste, bright color and luster and spicy and delicious taste, effectively utilizes mushrooms foods and is easy to store.

The invention discloses nutritional flour containing apples and corns. The nutritional flour containing the apples and the corns is prepared from main raw materials and auxiliary materials, wherein the main raw materials comprise the following raw materials in parts by weight: 5-15 parts of apple juice, 5-15 parts of corn juice, 100-200 parts of tapioca flour and 50-100 parts of flour; the auxiliary materials comprise the following materials in parts by weight: 0.5-1 part of edible iodine salt, 0.1-0.3 part of dietary alkali and 30-50 parts of warm water. The nutritional flour containing the apples and the corns is unique in flavor, high in nutritive value and low in production cost, and is capable of effectively improving the phenomena that at present, part of people have dietary bias and do not like staple food.

The present invention discloses a kefir acid soymilk and a production method thereof. The kefir acid soymilk consists of soybean milk and animal milk which are matched to take effect of the complementation of protein nutrition. The acid soymilk which is produced by fermenting the soybean milk through microorganism not only has the nutrient efficacy of the soybean, but the microorganism fermenting process is also good for eliminating anti-nutritional factors in the soybean, thus improving the nutrient and healthy efficacy on the soybean milk. The kefir acid soymilk has smooth taste, proper acidity, soft flavor and intense bee wine fragrance, besides, aromatic carbonyl compound, phenolic acid substance and the like in the soybean take certain restraining effect on partial microorganism in the kefir. Compared with the traditional kefir, the kefir acid soymilk has the low excitation of the taste, is fit for the taste of most people and reduces the post acidification during storage greatly, and the shelf life is prolonged. The preparation method has low cost, simple operation and high feasibility and has good application prospect.

The invention discloses Chinese yam potato sauce which comprises the following raw materials: 20-25 parts of mashed Chinese yam, 15-20 parts of mashed potato, 10-15 parts of sesame, 5-10 parts of milk, 4-6 parts of salt and 1-2 parts of sugar. The preparation method of the Chinese yam potato sauce comprises the following three steps of: (1) steaming to be soft; (2) grinding into paste; and (3) preparing into sauce. The Chinese yam potato sauce provided by the invention is unique in taste, and is rich in nutrition; Chinese yam has the efficacies of clearing heat, detoxifying, nourishing blood, relieving thirst and reducing blood sugar; potatoes have the efficacies of regulating and nourishing the stomach, tonifying spleen and promoting diuresis; the Chinese yam, the potatoes, milk and sesame are mixed to eat, so that the nutrition is comprehensive; and the Chinese yam potato sauce is simple in preparation method, is convenient in preparation steps, is simple in raw materials, and is easy to prepare.

The invention discloses an areca nut processing method which comprises steps of selecting areca nut, cleaning, fermenting, coating surface essence, cutting the areca nut and marinating, wherein fermenting liquid adopted by the fermenting step is prepared from saccharin, sodium cyclamate, stevioside, acesulfame potassium, white sugar, fresh cream, edible salt, taste essence, citric acid, Nipagin complex ester, peppermint oil, glycyrrhizin and water; surface essence liquid adopted by the surface essence coating step is prepared from gelatin, white sugar, edible maltose, ethyl maltol, stevioside, sodium cyclamate, sucralose, aspartame, sucrose oil, brown sugar oil, green plum essence, sophora flower honey essence, jujube essence, sodium dehydroacetate and water; and marinating liquid adopted by the marinating step is prepared from saccharin, sodium cyclamate, stevioside, cesulfame potassium, glycyrrhizin, cold peppermint essence, peppermint oil, peppermint amide, green plum essence, sophora flower honey essence, brown sugar essence, jujube essence and water. The areca nut prepared by the method disclosed by the invention is free from alcohol and strong base, unique in taste and convenient to eat.

A mint and coffee flavored biscuit is composed of the following raw materials of 200-220 parts by weight of flour, 30-40 parts by weight of soybeans, 30-40 parts by weight of black soybeans, 40-50 parts by weight of coffee beans, 40-50 parts by weight of lemon, 70-80 parts by weight of egg liquid, 100-110 parts by weight of coconut milk, 10-20 parts by weight of papaya, 30-40 parts by weight of grapes, 4-5 parts by weight of mint, 5-6 parts by weight of astragalus, 5-6 parts by weight of lotus seeds, 5-6 parts by weight of wheatgrass, 5-6 parts by weight of reed rhizome, 3-4 parts by weight of bamboo leaves, 3-4 parts by weight of gardenia, 80-100 parts by weight of white vinegar and water of an appropriate amount. The mint coffee flavored biscuit is simple in producing process and environmentally friendly, has a unique taste due to the addition of food materials such as coffee and lemon; the coffee has a very good refreshing function, the lemon has a beauty effect, and extract of traditional Chinese medicines such as mint is added into the biscuit particularly, so that the biscuit can clear away heart fire. Due to the addition of the food materials, the biscuit has the functions of refreshing an eater and clearing away heart fire and is particularly suitable for people who sit for a long time and stay up late to eat.

Composite seasoning vinegar for noodles with minced meat aims at satisfying the needs for rapidly preparing flavor snacks. The composite seasoning vinegar is composed of the following components in parts by weight: 75-85 parts of edible vinegar with a sour degree of 5.5+/-0.1 g/100 mL, 15-19 parts of table salt, 0.8-1.2 parts of white sugar, 2-4 parts of raw ginger, 0.3-0.6 part of illicium verum, 0.2-0.6 part of cassia and 0.2-0.4 part of Chinese prickly ash. The preparation technology of the composite seasoning vinegar comprises: heating a pot to be hot, adding prepared Chinese prickly ash, illicium verum and cassia, frying with stirring, adding a small amount of edible vinegar to fry with stirring, then adding cut ginger into the pot, frying until fragrance overflows, then adding the balance edible vinegar and white sugar, stirring uniformly, boiling for about 10-15 min, after the soup is cold, filtering out Chinese prickly ash, raw ginger, illicium verum and cassia, and loading to obtain the composite seasoning vinegar. The characteristics comprise that by employing the composite seasoning vinegar, the soup base of noodles with minced meat is produced in an industrialized manner instead of on-site making, the product is not only healthful and clean, but also unique in taste.

The invention discloses a novel nutritional Pleurotus eryngii juice yogurt drink, which comprises the main ingredients: Pleurotus eryngii juice, high-quality Codonopsis lanceolata, a stabilizing agent and a leavening agent, and is prepared through fermentation. The prepared yogurt drink has favorable concretionary state without whey separated, is smooth and delicate in taste, rich in dietary fiber, Pleurotus eryngii polysaccharides, vitamins, trace elements and other nutrient substances, and has health-care and nutritional functions.

The invention relates to a making method of a food, in particular to a making method of marine fish dumplings. The making method of he marine fish dumplings is characterized by including the following steps: preparing materials and stuffing, processing and packaging, thus making the dumplings. Compared with the prior art, the making method of the marine fish dumplings can effectively eliminate the fishy smell of the marine fish; and combined with the nutrients of fish and pork, the dumplings have the advantages of being unique in taste and good for both children and adults, keeping the nutritional value to the most extent, and the like.

The invention provides an ice-sucker and a production method thereof. The ingredients of the ice-sucker contain a certain amount of herba agastachis and the ice-sucker is prepared through the processes of mixing the herba agastachis and other ingredients, sterilization, cooling, filling, freezing and the like. Through a reasonable formula and proper technique, the ice-sucker produced tastes uniquely delicious and good.

The invention belongs to the field of food processing, relates to a jam, in particular to a green tea apple jam. The green tea apple jam comprises the following components in percentage by weight: 15-35 percent of apples, 15-25 percent of green tea powder, 10-20 percent of white granulated sugar, 4-6 percent of edible salt, 0.5-0.8 percent of citric acid, 0.2-0.4 percent of sodium citrate and 0.6-0.8 percent of konjac glucomannan; the processed green tea apple jam is unique in taste, has very a high nutritional value, and has the efficacities of eliminating fatigue, promoting metabolism, strengthening thinking and memory ability, improving brain and nourishing blood, tranquilizing mind and promoting sleeping, inhibiting tumor, preventing arteriosclerosis, high blood pressure and cerebral thrombosis.

The present invention discloses a preparation method for puffing medlar, and belongs to the technical field of snack food processing. By synergistically adopting high-pressure pulsed electric field and ultrasonic wave for moderate wall break of medlar fruits, a permeation solution can fully penetrate into the medlar fruits. Medlar and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared puffing medlar has natural color, unique taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

The invention discloses a preparation method for rose nutrient rice wine. The preparation method generally comprises five steps of firstly, soaking polished glutinous rice with clear water for 8 hours, then fishing the soaked polished glutinous rice and placing the fished polished glutinous rice into a food steamer; secondly, cooling the steamed polished glutinous rice to 25DEG C, adding water according to the proportion of the polished glutinous rice to the water being 2 to 1; meanwhile, uniformly stirring dry rice and distiller's yeast according to the proportion of 200 to 1 and then placing the mixture in different closed vessels and fermenting for 30 hours to obtain fermented glutinous rice; besides, cutting off the stalks of fresh edible roses, placing sugar and petals into the closed vessels according to the proportion of 1 to 1 and processing the mixture with honey for 20 days; finally, placing the roses subjected to processing with honey and the prepared fermented glutinous rice into a fermentation chamber according to the proportion of 30 to 1.

The invention relates to a clam taste kelp jam and a preparation method, which comprises the following steps of charging kelp jam, onion jam, diced meat, salt, sugar, soy sauce, sesame paste and clam juice to fry. The kelp jam comprises the following steps of selecting kelp as raw materials, cleaning and soaking kelps, softening under the high temperature of 110 to 120 DEG C, charging water with 1.3 to 1.5 times of kelp jam and homogenating. The onion jam comprises the steps of peeling, cleaning and smashing onions into jam. In the frying process, the kelp jam weight is used as standards, and the other composition raw materials comprise the following components by weight percent: onion jam being 10-15% of kelp jam, 10-15% of diced meat, 1-2% of salt, 3.5-4% of sugar, 5-6% of soy sauce, 7-8% of oil, 1-3% of sesame paste and 8-10% of clam juice. The clam taste kelp jam of the invention fully utilizes various active substances of seaweeds and onions, which facilitates richer food nutrition, golden color, clam seafood taste and delicious taste, and the clam taste kelp jam is provided with a certain health care effect. The preparation method of the invention is simple to use, feasible to operate and easy to acquire raw materials, and is applicable to industrialization production.

The invention provides potato bread on one hand. The potato bread is made from the following raw materials of vital wheat gluten, high gluten flour, potato starch, potato fibers, water, sugar, milk powder, salt, solid fat, liquid whole egg, yeast and a composite emulsifying agent. The invention provides a production method of the potato bread on the other hand. The production method comprises the following steps of processing potatoes, preparing raw materials and preparing the bread, wherein the step of processing the potatoes comprises: cleaning the potatoes, crushing the cleaned potatoes, pulping the crushed potatoes, performing filtration to obtain potato fiber and potato starch suspending liquid, performing washing to remove potato starch, and steaming the potato fiber to be cooked for standby application; the step of preparing the bread comprises: preparing mixed powder, activating the yeast, melting the fat, making dough, fermenting the dough, making bread blanks, and baking the bread blanks. The potato bread provided by the invention is unique in taste, rich in nutrition and simple in making technology, the added value of the potato products can be effectively increased, and the potato bread has favorable market prospects.

The invention relates to the technical field of foods or food materials, and discloses a golden Chinese wingleaf pricklyash fruit sauce. The golden Chinese wingleaf pricklyash fruit sauce is prepared from, by mass, 20-30 parts of soybean oil, 40-60 parts of yellow lantern chili sauce, 10-20 parts of pod pepper sauce, 5-20 parts of fresh Chinese wingleaf pricklyash fruit sauce, 5-10 parts of edible salt, 1-3 parts of white granulated sugar, 3-8 parts of chicken essence, 1-2 parts of yeast extract, 1-3 parts of garlic, 2-4 parts of ginger, 1-2 parts of pepper powder and 3-5 parts of Chinese wingleaf pricklyash fruit oil. Compared with existing baked fish sauces, the sauce is novel in raw material and reasonable in proportion, dishes cooked through the sauce is novel in taste, has a unique flavor, is free of dryness-heat, has a certain medicinal value and nutritional value and is healthier.

The invention discloses persimmon sauce which consists of persimmon and rock sugar and is prepared by the following steps: cleaning 40-52 parts of persimmon; picking out hard persimmon and soft persimmon; softening the hard persimmon in warm water and putting the hard persimmon into a beater together with the soft persimmon to obtain persimmon pulp; making 60-48 parts of rock sugar into sugar liquid; absorbing the sugar liquid and persimmon pulp into a vacuum concentration device, and concentrating until the content of soluble solid is 50-55%; heating and stirring the mixture of the sugar liquid and persimmon pulp to 95-98 DEG C, and canning and sealing; and sterilizing and cooling. The persimmon sauce has unique flavor on the one hand, and realizes certain healthcare effect on the discomfort such as cough on the other hand and is suitable for a coughing user.

The present invention discloses a fried marinated egg filled beef meatball and a production method thereof. The fried marinated egg filled beef meatball is prepared by frying wrappers wrapped fillings, and is characterized in that the wrappers and the fillings are prepared from the following raw materials in parts by weight: (1) wrappers: beef, olive oil, water, garlic, starch, salt, sugar, oyster sauce, spices and seafood flavors; and (2) fillings: bay leaves, star anise, pricklyash peels, fructus foeniculi, Chinese cinnamon, jam, quail eggs and water. Beneficial effects of the fried marinated egg filled beef meatball are that the fried marinated egg filled beef meatball is alternate in three flavors and rich in nutrition, and has effects in stimulating appetite, guiding children's appetite, and promoting nutrient absorption.

The invention discloses a shiitake and duck meat compositing sausage and a producing method and belongs to the field of meat product processing. The shiitake and duck meat compositing sausage comprises, 20 to 30 parts of shiitake powder, 50 to 70 parts of lean duck meat, 10 to 20 parts of duck skin, 10 to 15 parts of ice water, 1.5 to 2.5 parts of salt, 0.2 to 2 parts of white sugar, 0.05 to 0.5 part of monosodium glutamate, 0.6 to 1 part of carrageenan, 1 to 3 parts of duck blood protein, 3 to 6 parts of starch, 1 to 2 parts of 55-degree white spirit, 0.005 to 0.012 part of nitrite, 0.1 to 0.5 part of tripolyphosphate, 0.1 to 0.3 part of white pepper powder, 0.2 to 0.4 part of pricklyash peel powder, 0.1 to 0.3 part of a star anise powder, 0.2 to 0.5 part of myristica oil beta-cyclodextrin microcapsule and 0.2 to 0.5 part of amomum cardamomum volatile oil beta- cyclodextrin microcapsule. The producing method comprises curing, mixing, vacuum filling, placement on a shelf, baking and cooling. The shiitake and duck meat compositing sausage is rich in nutrient, unique in taste, convenient to eat and easy to store.

The invention discloses a making method of black soya bean ginger decoction, and the black soya bean ginger decoction is characterized by being prepared from the following raw materials: by weight, 50-100 parts of black soya bean, 20-30 parts of hazelnut kernel, 20-30 parts of cashew, 200-250 parts of fresh ginger, 20-40 parts of rock sugar, 1-2 parts of fig leaf, 2-4 parts of perilla frutescens, 2-3 parts of sunflower flower, 1-2 parts of cassia twig, 2-3 parts of lotus seed pot, 2-3 parts of astragalus root, 1-3 parts of arundina chinensis, 1-2 parts of herba vernoniae cinereae, 5-15 parts of salt, 5-15 parts of distiller's yeast and a proper amount of grape seed oil and water. The black soya bean ginger decoction tastes savoury, mellow, sweet and unique; in the formula, components of the hazelnut kernel, the cashew and the like are added for addition of nutrient content; at the same time, traditional Chinese medicine components are added for strengthening health care functions, the astragalus root has the effects of tonifying the lung, invigorating the spleen, benefitting qi and securing the exterior, the fig leaf has the functions of removing heat to promote salivation, invigorating the spleen and promoting the appetite, and the black soya bean ginger decoction is suitable for consumption by people having a poor appetite, air-condition diseases and other symptoms in summer.