30results about How to "Waxy taste" patented technology

The invention discloses health care composite rice and a preparation method thereof. The health care composite rice comprises the following raw materials of polished round-grained rice, sticky rice, broccoli, purple cabbage, abelmoschus esculentus, eruca sativa, purple perilla, radix isatidis, folium isatidis, light wheat and sealwort. The invention has the beneficial effects that the health care composite rice with rice shapes, processed by adopting a pelleting process, has the boilability of rice, is fragrant and glutinous in taste, is nutritious, and has an effect of enhancing the immunity of the organism.

The invention relates to a dual-purpose steam box and a work control method of the dual-purpose steam box. The dual-purpose steam box comprises a box body. An inner container assembly with a cooking chamber is arranged in the box body. The box body is provided with a box door used for opening the cooking chamber. A steam generator communicated with the cooking chamber and a water tank communicated with the steam generator are further arranged in the box body. The dual-purpose steam box is characterized in that a temperature sensor and a pressure sensor are arranged in the cooking chamber, the inner container assembly is provided with a steam valve which enables the cooking chamber to be communicated with the outside, an electromagnetic lock used for locking the box door is mounted on the inner container assembly or the box door, a lock hole matched with a lock bar of the electromagnetic lock is formed in the inner container assembly or the box body correspondingly, a control assembly capable of outputting a normal pressure steaming work pattern and a pressure steaming work pattern is arranged in the box body, and a heating element of the steam generator, the temperature sensor, the pressure sensor, the electromagnetic lock and the steam valve are all connected with the control assembly. The dual-purpose steam box integrates two heating patterns, namely the normal pressure steaming work pattern and the pressure steaming work pattern.

The invention relates to lung-moistening nutritive health congee and a processing technology thereof. The lung-moistening nutritive health congee comprises, by weight, 600-1000 parts of rice, 200-300 parts of mung bean, 200-300 parts of fresh lotus leaf, 100-150 parts of radish, 100-150 parts of water chestnut, 50-80 parts of fig, 50-80 parts of tendril-leaved fritillary bulb, 40-60 parts of tremella, 40-60 parts of bitter apricot seed, 40-60 parts of tuber of dwarf lilyturf, 80-120 parts of rock sugar and 40-60 parts of sesame oil. The lung-moistening nutritive health congee is rich in nutrients, has a fragrant and glutinous taste, is rich in vitamins A, B1, B2, C and E, vegetable proteins and mineral matters such as calcium, phosphor and iron, and contains linoleic acid, amygdalin, fatty oil and emulsin. The lung-moistening nutritive health congee has effects of relieving cough and resolving phlegm and calming panting, moistening lung and clearing heart and disinhibiting throat, clearing heat and removing stasis, nourishing yin and promoting secretion of saliva or body fluid, cooling blood and stopping bleeding, quenching thirst and relieving internal heat, clearing summer heat and removing toxins, supplementing middle-Jiao and boosting qi, and reinforcing spleen and stomach.

The invention discloses radix fici simplicissimae life-nourishing porridge. The porridge is cooked from, by weight, 50-60 parts of radix fici simplicissimae, 40-60 parts of jujubes and 100-150 parts of japonica rice. A making method includes the four steps of material selection, soaking, cooking and tinning. According to the life-nourishing porridge, the three raw materials capable of being used as medicine and food are fine selected to be cooked, the raw materials mutually act and achieve functions in the aspects of food and medicine together, the life-nourishing porridge is delicious and sticky in taste, unique in flavor and capable of invigorating spleen to eliminate dampness, tonifying qi and activating collaterals and delaying ageing, and the porridge is easy to make, capable of being industrially produced and convenient to carry and eat.

The invention relates to a high calcium rice planting method. The method comprises the following steps of rice seed optimal selection, seed drying in the sun, soaking, seedling raising, transplanting,base fertilizer blending, plant carbon grain spraying, rice seedling planting, topdressing, agricultural plant carbon grain spraying and harvesting. According to the applied agricultural plant carbongrain rice planting method, matter of artificially synthesized chemical components such as fertilizer, pesticide and a growth regulator are completely not used, an agricultural production system of genetic engineering organisms and products thereof is not used, for the kernel of the method, agricultural ecological system biodiversity is established and recovered, the virtuous cycle is achieved, and agricultural sustainable development is kept. Therefore, by means of the planting method, the main sources of plants for obtaining nutrient substances are organic calcium, nanocarbon selenium-enriched granules, crop straw, livestock manure, leguminous crops, green manure, rape seed cakes, soybean meal and other organic bio-fertilizer, and the fertilizer is the main source of rice field soil fertility fertilization.

The invention discloses a health preserving and health care rice for climacteric female and a preparation method thereof. The rice comprises polished rice, sweet potato, carrot, date, asparagus, tremella, towel gourd flower, black currant, Elaeagnus angustifolia, fig, jade mushroom, dove egg, green tea powder, Hericium erinaceus, Chinese trumpet creeper, root of kudzu vine, cowherb seed and malt. The invention has the beneficial effect that the rice can be cooked for eating, has fragrant glutinous taste, rich nutrition and reasonable raw material matching, and has the efficacies of generating body fluid, moisturizing dryness, nourishing liver, improving eyesight, enriching blood and tranquillizing, and is suitable for daily health care of climacteric female.

The present invention discloses an abrus cantoniensis body tonifying congee which is cooked by the following raw materials in parts by weight: 25-35 parts of abrus cantoniensis, 15-20 parts of vigna umbellata seeds, 20-30 parts of wheat and 100-200 parts of rice. The preparation method comprises the four steps of material choosing, soaking, boiling and canning. The life tonifying congee preferably selects four medicinal and edible materials to conduct boiling, the various raw materials interact with each other and collaboratively play their respective roles in the edible ingredients and medicinal materials, and the various materials are brewed into the body tonifying congee product which is fragrant and glutinous in mouthfeel and unique in flavor and can strengthen spleen and remove dampness. The abrus cantoniensis body tonifying congee is simple in preparation, can be subjected to industrial production, and is also convenient for carrying and consumption.

The present invention discloses roselle health preserving porridge. The porridge is prepared by boiling the following raw materials in parts by weight: 50-60 parts of roselle, 40-60 parts of red beans and 100-150 parts of polished round-grained rice. A preparation method of the health preserving porridge comprises four steps of raw material selecting, soaking, boiling and filling. The three medicinal and edible homologous raw materials are finely selected to be boiled. The raw materials are mutually interacted to synergically exert the respective roles in the edible materials and medicinal materials, so that the boiled health preserving porridge is fragrant and glutinous in mouthfeel and unique in flavor, promotes digestion, lowers blood pressure and blood lipids, and delays aging. The porridge is simple in preparation, can be industrially produced, and at the same time is also easy to carry and eat.

The invention discloses lily-containing health preserving congee. The lily-containing health preserving congee is prepared from 25-35 parts by weight of lily, 15-20 parts by weight of red beans, 20-30 parts by weight of wheat and 100-200 parts by weight of rice through boiling. A preparation method of the lily-containing health preserving congee comprises material selection, immersion, boiling and loading. Four medical foods are selected and boiled to form the lily-containing health preserving congee. All raw materials produce medical and food synergism. The lily-containing health preserving congee has a fragrant and glutinous taste, a unique local flavor and effects of invigorating spleen and eliminating dampness, can be prepared through simple processes, is suitable for industrial production and is convenient for carrying and eating.

The invention discloses heat clearing and eyesight improving fragrant nutritional and health-care rice and a preparation method thereof. The nutritional and health-care black rice is composed of the following raw materials in parts by weight: 200-230 parts of rice bran, 200-230 parts of broken rice, 200-230 parts of black rice, 30-35 parts of soybean dietary fibers, 23-25 parts of bovine colostrum powder, 30-35 parts of fermented black sesame seeds, 10-12 parts of yeast extract, 10-12 parts of radix salviae miltiorrhizae, 10-12 parts of herba houttuyniae, 10-12 parts of mulberry leaves, 30-35 parts of rice vinegar, 10-12 parts of herba lysimachiae, 10-12 parts of peach gums, 10-12 parts of bean dregs, and 23-25 parts of orange peel oil. The heat clearing and eyesight improving fragrant nutritional and health-care rice is rich in nutrition, fragrant and glutinous in mouthfeel, glossy and full in granules, and even in texture. The contained active ingredients have the health-care functions of clearing heat and improving eyesight, enhancing immunity, killing bacteria and preventing inflammation, moistening intestines, etc.

A choerospondias axillaris fruit cake is made of, by weight, 80-100 parts of fresh choerospondias axillaris fruit, 30-50 parts of sweet potatoes, 3-5 parts of rock candy, 0.5-0.8 part of licorice root, 2-4 parts of honeysuckle flowers, 2-4 parts of brown sugar, 0.2-0.4 part of herba menthae, 0.2-0.4 part of poria cocos, 2-3 parts of sesame, 5-8 parts of radix puerariae and 2-3 parts of pericarpium citri reticulatae. The choerospondias axillaris fruit cake is unique in flavor and excellent in taste; on one hand, the production range of the choerospondias axillaris fruit can be expanded, and the economical value of the choerospondias axillaris fruit is improved; on the other hand, the choerospondias axillaris fruit cake serving as a snack with a unique flavor has the effect of promoting appetite and digestion, and when a consumer eats the choerospondias axillaris fruit cake, a certain physical health effect can be achieved.

The invention discloses a cordate houttuynia health-preserving congee. The cordate houttuynia health-preserving congee comprises the following raw materials in parts by weight: 25-35 parts of cordate houttuynia, 40-60 parts of black soya beans, and 100-150 parts of polished rice. A preparation method comprises the following steps: selecting the materials, immersing the materials, boiling the materials and canning a product. The health-preserving congee is cooked by three medicinal and edible raw materials, the raw materials are interacted, by combining with the effect of the raw materials on the edible and medicinal materials, the made health-preserving congee has the advantages of aromatic glutinous mouthfeel and unique flavor, and has the functions of clearing heat and detoxifying, and promoting dieresis and dehumidifying, and the cordate houttuynia health-preserving congee has the advantages of simple production, industrial production, and convenience in carrying and eating.

The present invention discloses a preparation method of dried fried glutinous pudding slices and the dried fried glutinous pudding slices obtained by the method. The preparation method of the dried fried glutinous pudding slices comprises the following steps: plant accessory materials are washed, the washed plant accessory materials are cooked, and the cooked plant accessory materials are minced;the treated plant accessory materials are mixed with glutinous rice powder, and water and seasonings are added into the mixture to obtain a first crude product; the first crude product is cooked, thecooked first crude product is ground and smashed, the smashed first crude product is rolled flatly, and the rolled first crude product is air-dried; the treated first crude product is cut into stripsto obtain a second crude product; the second crude product is dried and the dried second crude product is cut into slices; the treated second crude product is fried to obtain a third crude product; and the third crude product is dried and the dried third crude product is cooled to obtain the dried fried glutinous pudding slices. The method and the product have the following advantages that the dried fried glutinous pudding slices are free of any preservatives, essences and pigments; the original quality, original taste and original color of the raw materials are preserved; and the product is glutinous, mellow, fragrant and sweet in mouthfeel, and is high in nutritional value and long in shelf life.

The invention discloses sterculia nobilis fruit cakes and a production method thereof and belongs to the technical field of food processing. The sterculia nobilis fruit cakes disclosed by the invention are prepared from sterculia nobilis fruit seed kernels, jackfruit seed kernels, rhizoma dioscoreae, sweet-scented osmanthus flower, glutinous rice, rice, flos chrysanthemi indici, preserved red dates, pericarpium citri reticulatae, limes, a sweetener, soybean oil and sesame powder. The production method comprises the following steps: treating the sterculia nobilis fruit seed kernels, the jackfruit seed kernels, the rhizoma dioscoreae, the glutinous rice, the rice and the preserved red dates respectively to obtain sterculia nobilis fruit seed kernel powder, jackfruit seed kernel powder, rhizoma dioscoreae paste, glutinous rice powder, rice flour and jujube paste; mixing lemon juice obtained by squeezing the limes and a sweetener solution to obtain mixed juice; mixing immersion solutions obtained by carrying out secondary immersion on the sweet-scented osmanthus flower, the flos chrysanthemi indici and the pericarpium citri reticulatae to obtain a mixed solution; finally, mixing all components to prepare the sterculia nobilis fruit cakes which have a fresh taste, a delicious and glutinous taste and abundant nutrients and are easy to digest.

The invention discloses a pearl sesame slice and a preparation method thereof. The key of the pearl sesame slice is that the raw material formula of the pearl sesame slice includes 0.565 kg of glutinous rice, 1.3 kg of sesame, 0.825 kg of white granulated sugar, 0.675 kg of maltose, and 0.4 kg of vegetable oil. The preparation method includes the following steps: putting mixed syrup of the maltoseand the white granulated sugar and a small amount of the vegetable oil in a pot, heating and cooking the mixture, continuously stirring the mixture for 3 minutes, and removing the mixture from the pot for later use; putting fried puffed rice, the cooked sesames and the syrup mixture into the pot, quickly mixing well, pouring the mixture into a forming die, and quickly spreading out the mixture and rolling the mixture flat; and quickly cutting the mixture which is rolled flat into pieces for packaging. On the basis of a conventional sesame slice, the fried puffed rice made of glutinous rice isadded into the pearl sesame slice, and so the pearl sesame slice tastes crisper. The places where the puffed rice is located become weak parts of the pearl sesame slice, and so the degree of tooth stickiness of the pearl sesame slice can be reduced, and the taste is more fragrant and glutinous. The pearl sesame slice is interspersed with the fried puffed rice which is like pearls, and so the appearance of the pearl sesame slice is more pleasing to the eye.

The present invention discloses carnation health preserving porridge. The health preserving porridge is prepared by boiling the following raw materials in parts by weight: 50-60 parts of carnation, 40-60 parts of Chinese wolfberry fruits, and 100-150 parts of rice. A preparation method of the health preserving porridge comprises four steps of raw material selecting, soaking, boiling and filling. The three medicinal and edible homologous raw materials are finely selected to be boiled. The raw materials are mutually interacted to synergically exert the respective roles in the edible materials and medicinal materials, so that the boiled health preserving porridge is fragrant and glutinous in mouthfeel and unique in flavor, promotes digestion, lowers blood pressure and blood lipids, and delays aging. The porridge is simple in preparation, can be industrially produced, and at the same time is also easy to carry and eat.