94results about How to "With appetizer" patented technology

The invention aims at providing a plant health-care drink and a preparation method thereof. The plant drink is composed of dark plums, sweet-scented osmanthus, pueraria lobata, poria cocos and lotus leaves. The plant health-care drink is sour, sweet, palatable and gentle in property, has effects of heat clearing, lung moistening and appetite promoting, is suitable for all ages, and can be drunk all the year round. Raw materials of hawthorn, chrysanthemum, honeysuckle, red dates, wolfberry fruits, liquorice, momordica grosvenori and the like can be added further. The plant health-care drink also has the effect of clearing and nourishing. The raw materials adopted by the plant health-care drink are food and also have medical health-care functions, and the plant health-care drink is excellent.

The invention discloses fine dried noodles low in glycemic index and a making method thereof. The fine dried noodles are made from, by weight, wheat flour 25%-35%, soybean flour 25%-35%, purified water 20%-30%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, konjac powder 0.5%-1.5% and mineral substance 0.5%-1.5%. The fine dried noodles are based on the low-GI-value coarse cereal powder, use the added protein, dietary fibers, mineral substance and the like as nutritional materials, have good eating taste and belong to a high-fiber-content and low-fat healthy food. The fine dried noodles are suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods and further have the functions of eliminating toxin, beatifying face, dredging the channels, losing weight, relaxing the bowels, promoting appetite and the like.

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

The invention relates to chili oil with quail meat. The chili oil comprises main materials, auxiliary materials and condiments, wherein the main materials comprise the following components of 150-250g of quail meat skeletons, 1000-1200g of vegetable oil, and 100-150g of dried chilies, the auxiliary materials comprise 50-80g of laver, 200g of peanuts, 200g of salt black beans and 250g of shredded potatoes, and the condiments comprise 50-60g of garlic, adequate ginger, adequate soy sauce, adequate vinegar, adequate cooking wine, adequate salt, adequate sugar, adequate spices, 1-2g of citric acids, and 10-15g of honey. A preparation method comprises the steps of the pretreatment of raw materials and the preparation of the chili oil. The chili oil with the quail meat is delicious in eating taste, is hot, fragrant and crispy, and is rich in nutrition. The chili oil has the advantages of nourishing bodies and stimulating the appetite. A new taste is provided for the market of the chili oil, and the chili oil is convenient in market promotion.

The invention relates to Konjaku tofu. The preparation method of the konjaku tofu comprises the following steps: (1) selecting material and removing impurities; (2) soaking beans and milling to obtainliquor; (3) heating to agglomerate the liquor; (4) filtrating to remove the residue; (5) adding konjaku powder; (6) adding bittern; and (7) squeezing water to obtain the konjaku tofu. The invention has the advantage that eating the konjaku tofu can supplement the intake of konjaku, the main effective ingredient of konjaku can ensure that konjaku is not digested in stomach after eaten, the main effective ingredient can absorb cholesterol and bile acid effectively, restrain the absorption of cholesterol and bile acid by the bowel and have the function of reducing fat and blood pressure, stimulating the appetite, relaxing the bowels, preventing cancer and the like; meanwhile, as konjaku can not be absorbed by saliva and hydrolyzated by amylopsin to be absorbed, konjaku has significant effectof controlling digestive diseases, cardiovascular and cerebrovascular diseases and haemorrhoids, reducing weight, maintaining beauty and the like, thus benefiting the health of body and mind.

The invention discloses a refreshing rice cracker. The refreshing rice cracker is made of the following ingredients, by weight, 180-240 parts of low-gluten flour, 30-40 parts of purple rice flour, 20-30 parts of millet flour, 10-15 parts of rosemary, 10-15 parts of lemongrass, 6-8 parts of silver dishes, 15-18 parts of pomegranates, 8-10 parts of passion flowers, 6-7 parts of stevia rebaudian leaves, 1-2 parts of sanchi flowers, 4-5 parts of olives, 3-4 parts of radix ophiopogonis, 1-2 parts of fructus gardeniae, 4-5 parts of fried coffee beans, 2-3 parts of baking powder and a proper amount of icing and purple perilla seed oil. The rice cracker is made of the main ingredients of the low-gluten flour, the purple rice flour and the millet flour, is rich and balanced in nutrition and crisp and delicious in taste, the ingredients such as the rosemary, the lemongrass and the silver dishes are added to enable the rice cracker to have the effects of refreshing, appetizing, food digesting, weight loosing, cancer resistance, aging resisting and memory enhancing, honey, composite cream powder and coconut juice are made into the icing, a traditional technology is broken through, the made icing is nutritious and delicious, sweet and tasty, and therefore the health-care value is higher.

The invention discloses a selenium-rich green tea shelled melon seed shortbread and a preparation method of the selenium-rich green tea shelled melon seed shortbread. The selenium-rich green tea shelled melon seed shortbread is characterized in that the following raw materials are adopted in parts by weight: 40 to 60g of shelled melon seeds, 50 to 60g of maltose, 40 to 60g of glucose syrup, 40 to50g of white granulated sugar, 40 to 50g of ultramicro tea powder, 30 to 50g of refined salt and 10 to 20g of cream, wherein the ultramicro tea powder is the ultramicro tea powder with the particle diameter range lower than 200 meshes obtained by using selenium-rich green tea with the selenium content being 0.35 to 0.45 mug/g through ultramicro crushing and granularity processing. The preparation method of the selenium-rich green tea shelled melon seed shortbread comprises the steps of ultramicro tea powder preparation, shelled melon seed pretreatment, maltose, glucose syrup and white granulated sugar boiling, selenium-rich green tea shelled melon seed shortbread forming and the like. On the basis of the traditional process, the modern processing measure is combined, the rich nutrition shelled melon seeds are combined with the flavor and the color of the tea, tea leisure health care food with the nutrition quality of the shelled melon seeds and the unique flavor of the tea are produced, the diversification requirements of customers on shelled melon seed shortbread food are met, and good social values and economic values are realized.

The invention discloses a coffee flavored honeysuckle beverage and a preparation method thereof. The beverage comprises the following raw materials in parts by weight: 15-20 parts of honeysuckle, 10-15 parts of jasmine flower, 3-5 parts of coffee beans, 5-10 parts of liquorice, and 5-8 parts of cane sugar. The preparation method comprises the following steps: treating the raw materials; decocting; seasoning; sterilizing at a high temperature to obtain the coffee flavored honeysuckle beverage. According to the beverage, honeysuckle, jasmine flower, liquorice and other similar traditional Chinese drugs are mainly used as raw materials, coffee flavor is regulated, and the cane sugar is added for seasoning, so that the prepared honeysuckle beverage has a remarkable health-care effect, fragrance of jasmine flower, and taste of coffee, and has the effects of clearing heat and removing toxicity, reducing internal fire and soothing throat, refreshing and the like.

The invention belongs to the technical field of health beverages, and particularly relates to Lonicera caerulea fruit composite fruit juice beverages and a preparation method thereof. The Lonicera caerulea fruit composite fruit juice beverages comprise a beverage for children and a beverage for adults, wherein the Lonicera caerulea fruit composite fruit juice beverage for children includes the following raw materials: Lonicera caerulea fruit juice, hawthorn juice, clear concentrated apple juice, concentrated tangerine peel juice, roxburgh rose fruit powder, prebiotics, yeast-beta-glucan, a zinc source, xylitol, isomaltulose, a thickening stabilizer and purified water, and the Lonicera caerulea fruit composite fruit juice beverage for adults is prepared from the following raw materials: Lonicera caerulea fruit juice, hawthorn juice, clear concentrated apple juice, concentrated tangerine peel juice, roxburgh rose fruit powder, water-soluble dietary fiber, prebiotics, xylitol, isomaltulose, a thickening Stabilizer and the balance purified water. The beverages have rich nutrition, does not contain essence, pigment and preservatives, and has natural, sweet and sour taste, health functions of appetizing, invigorating the spleen and promoting digestion are achieved, and the beverages have safety, health and fast effects.

The invention discloses a preparation method of sour chopped chili. The preparation method comprises the following steps of (1) adding a proper amount of salt in cold water, then boiling the water, the water accounting for 20%-30% by volume of a jar, cooling the water thoroughly and filling the jar with an edge mouth with the cooled water; (2) washing fresh chili, removing stalks and stems and picking rotten chili out and drying the chili in the sun or shade for use; (3) washing ginger and peeled garlic and drying the ginger and peeled garlic in the sun or shade for use; (4) putting the chili, ginger and garlic into the jar with the edge mouth and immersing for 10-30 days; (5) fishing the chili, ginger and garlic out, chopping the chili, ginger and garlic, adding a proper amount of salt, and mixing with stirring; and (6) sealing for storage. The processing method is reasonable, without adding any preservative. The sour chopped chili is purely natural and beneficial to health.

The invention discloses Yuge powder with functions of weight loss and beauty. The Yuge powder is prepared from the following raw materials in part by weight: 10 to 89 parts of Amorphophalms konjac, 10 to 89 parts of the root of kudzu vine and 1 to 20 parts of mulberry leaf. The invention also discloses a preparation method for the Yuge powder. The preparation method comprises the steps of preparation of Pueraria flavone, preparation of Amorphophalms konjac fine powder, preparation of mulberry leaf powder and preparation of the Yuge powder. The formula of the Yuge powder is unique, and the rawmaterials are cheap and convenient to obtain; the preparation method is simple; and the prepared Yuge powder can be used for weight loss, also has a beauty function, and has certain effects of treating patients suffering from hypertension, angina, diabetes, hyperlipidemia and the like.

The invention discloses poria cocos chilies and a preparing method thereof, and belongs to the technical field of agricultural sideline food processing. The poria cocos chilies are prepared from, by weight, 40-60 parts of dried chilies, 15-30 parts of vegetable oil, 8-13 parts of poria cocos powder, 6-10 parts of soybeans, 6-10 parts of penuts, 4-6 parts of sesame, 4-6 parts of sunflower kernels, 3-5 parts of zanthoxylum, 3-5 parts of fresh ginger, 3-5 parts of garlic clove, 0.5-1 part of pony bean sauce, 0.5-1 part of sweet soybean paste, 1-1.1 parts of salt, and 0.02-0.04 part of monosidum glutamate. The Poria cocos chilies have a salty and spicy flavor, and can be made into slightly spicy, moderately spicy and extremely spicy flavor according to the tastes of different consumers. Compared with the poria cocos products with sweet flavor, the poria coco chilies is not cloying and can be directly chewed, and can also be used as a seasoning for Lo mein, side dishes and rice, having certain health care and nutritive values.

The invention relates to a medicinal plant selenium-enriched and zinc-enriched enzyme and a preparation method thereof. Aiming at overcoming shortcomings of the prior art, the technical scheme is as follows: the main ingredient of the medicinal plant selenium-enriched and zinc-enriched enzyme consists of the following raw material components in percentage by weight: 75-80% of degummed stems and leaves of brasenia schreberi, 2-3% of folium perillae, 8-9% of rosa roxburghii tratt, 1-2% of marigold petals, 2-3% of rhizoma galangae, 2-3% of bulbus allii macrostemi, 1-2% of fennel, 1% of piperis fructus, 3-4% of dioscoreae rhizoma and 1% of cassia bark, totaling 100% in percentage by weight. Except for the brasenia schreberi, the rosa roxburghii tratt, the dioscoreae rhizoma and the marigold, all components in the prescription are medicinal and dietary seasonings which are capable of improving taste, increasing aroma, removing fishy smell and stimulating appetite, and have a long application history. The enzyme is unique in flavor and special in taste, and the enzyme is more significant in health-caring and conditioning effects.

The invention discloses a pineapple fruit ice cream and a preparation method thereof. The pineapple fruit ice cream comprises the following raw materials in parts by weight: 30-50 parts of pineapple juice, 5-10 parts of orange juice, 5-10 parts of hawthorn juice, 5-15 parts of apple juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 2-5 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method comprises the following steps: 1) mixing the raw materials evenly to obtain a mixture; 2) sterilizing the mixture; 3) homogenizing the mixture in a homogenizer; 4) fast cooling the mixture to 1-5 DEG C, aging at the temperature; and 5) freezing the aged mixture in a freezing machine mixing tank under the condition of stirring, taking out, packaging, and quickly freezing and hardening to obtain the pineapple fruit ice cream. The preparation method of the ice cream is simple, and the ice cream does not contain any chemical additive and has the health care functions of promoting the production of body fluid and invigorating the spleen, cooling and relieving thirsty, and disgesting meal and relieving diarrhea.

The invention relates to a healthcare pickle mainly prepared from jerusalem artichoke and a preparation method of the healthcare pickle. The healthcare pickle comprises the following raw materials: the jerusalem artichoke, carot, cucumber, apple, medlar, edible salt, ginger, garlic, yellow ginger, clove, cinnamon, anise, brown sugar, pepper, red yeast rice, millet wine and pickle strain powder. The invention also provides the preparation method of the healthcare pickle. The pickle prepared by the method has a unique flavor, tastes delicious, can promote the secretion of saliva or body fluid, is tasty and refreshing and has healthcare effects of stimulating the appetite, realizing digestion, dispelling toxin, clearing heat and strengthening the body.

The present invention uses eucommia leaf as main raw material and adds the gynostemma pentaphylla and wild spiny jujube as auxiliary material, makes them undergo the processes of pulverizing, soaking in water, extracting, concentrating and recovering ethyl alcohol, then adds honey, isomaltose and wine yeast strain to make primary fermentation, and adds acetic acid bacteria to make acetic acid fermentation, filtering, precipitation, sterilizing, beta-dextrin embedding and filling. It has the functions of promoting the production of body fluid to quench thirst, relieving acute alcoholism, refreshing, nourishing stomach, protecting liver, strengthening kidney and moistening lung, etc.

The invention discloses a method for processing seed melon condensed juice, which comprises the following steps: (1), peeling and removing seeds; (2), squeezing to obtain juice; (3), treating with enzyme; (4), extinguishing enzyme; (5), carrying out centrifugal separation; (6), filtering; (7), concentrating; and (8), sterilizing. Seed melon condensed juice prepared according to the method tastes good, is delicious in flavor, low in sugar and rich in natural high-quality protein, vitamin, mineral matters and trace elements, and has the characteristics of quenching thirst, preventing alcoholism, appetizing and reducing heat; and long-term drinking of seed melon condensed juice has health-care and curing effects for diseases such as diabetes, hypertension, hyperlipemia, nephritis and pancreatitis.

The invention provides a selenium-rich fruit and vegetable ferment sour soup beverage and a preparation method thereof. The beverage comprises, by weight, 40-95 parts of a white sour soup, 1-25 partsof a red sour soup, 5-30 parts of fruit and vegetable sauce, 1-25 parts of cane sugar, 1-10 parts of a flavoring agent, 1-10 parts of a fermentation accelerant and compound bacteria. The method is simple in process, short in technological process, low in manufacturing cost and suitable for industrial production; and the prepared sour soup beverage is red in color, delicious in sour and sweet tasteand mellow in taste, has refreshing and pleasant sour taste, high nutritional value and low nitrite content, and also has appetizing and health care effects.

The invention discloses a food seasoning. The food seasoning comprises the following raw materials in parts by weight as follows: 50-65 parts of galangal powder, 15-25 parts of tangerine peel powder, 2-8 parts of table salt, 2-7 parts of granulated sugar, 1-6 parts of licorice powder, 1-3 parts of hot pepper powder, 2-5 parts of cumin powder, 0.5-3.5 parts of starch, 0.5-3 parts of perilla nankinensis powder, 0.2-1.5 parts of preservatives, 0.5-1.5 parts of interferon inducing agent, and 0.5-1.5 parts of cell immunomodulator. A production method of the food seasoning comprises the following steps: A. preparing all the raw materials according to the proportion; B. cleaning galangal, tangerine peel, licorice, hot pepper, cumin and perilla nankinensis leaves, and peeling galangal; C. respectively slicing the raw materials obtained from the step B, and braking; D. respectively grinding the raw materials obtained from the step C; E. uniformly mixing table salt, granulated sugar, starch, preservatives, interferon inducing agent and the cell immunomodulator prepared in the step A with the raw materials obtained from the step C; F. disinfecting the raw materials obtained from the step E; and G. packaging. The food seasoning has good mouth feeling, can be used for adjusting the taste of fruits, and is complete and abundant in nutrition.

The invention discloses a preparation method of Jerusalem artichoke-flavor chopped forming pepper. The preparation method comprises the following steps: boiling the herbal medicine raw materials including herb of siebold buttercup, Chinese fevervine herb, hypoestes cumingiana, lophatherum gracile, root of snow of June, root of riparian homonoia and the like with water, and mixing water with rice flour, so as to obtain medical distiller's yeast; uniformly mixing the medical distiller's yeast with steamed and cooled glutinous rice, and carrying out sealed fermentation, so as to obtain rice wine; and mixing the rice wine with forming pepper, Jerusalem artichoke and table salt, and carrying out sealed fermentation, so as to obtain the Jerusalem artichoke-flavor chopped forming pepper. The Jerusalem artichoke-flavor chopped forming pepper has crisp taste, rich nutrients, good color and special flavor and further has the efficacies of clearing heat, whetting the appetite, promoting the digestion, relieving the stasis, clearing away heat and toxic materials and the like. The preparation method is beneficial to the industrial production and has the beneficial effects that the operation is simple, and the cost is low.

The invention relates to a Xinglong hawthorn cheese food; after fresh, ripe and impurity-free hawthorn fruits are cleaned by water and then thrown down in boiled water in stainless steel, when the fruits are boiled till a state similar to blossom, the hawthorn fruits are removed outside and later brewed for hours, finally, a food which takes pulp as main raw material is obtained. The food has the components as follows: each 1000 grams of hawthorn pulp is added with 950 grams of white sugar and 0.05-0.1 grams of edible red pigment. Compared with the traditional hawthorn cheese food, the invention has the advantages of non-preservative, bright color, fresh flavor, good sweet and sour, and has the senses of appetize simulation, mouth refreshing, spirit refreshing and digestion assistance after being eaten.

The invention provides a making method of assorted jam. The making method comprises the following steps: (1) preparing jam raw materials, wherein the jam raw materials comprise a sugar solution, applepulp, tangerine pulp, haw juice and peach pulp; (2) performing vacuum concentration on the jam raw materials: sucking the sugar solution, the apple pulp, the tangerine pulp, the haw juice and the peach pulp into a vacuum concentration pot step by step; (3) adding pigment; (4) canning the assorted jam: when the volume of soluble solid matters in the jam body in the step (3) reaches 65.5-66% of thevolume of the jam body, taking out the jam body from the vacuum concentration pot, and loading the taken-out jam body into jam jars; (5) performing sealing: when the temperature of the jam body is greater than or equal to 90 DEG C, sealing the jam jars loaded with the jam body; and (6) performing sterilization and performing cooling.

The invention belongs to the technical field of food processing, and particularly relates to a manufacturing method of an aromatic spiced turnip. The aromatic spiced turnip is prepared from the following raw materials in parts by weight: 10-15 parts of turnip, 3-7 parts of fermented black bean, 2-5 parts of glutinous rice sweet wine, 1-3 parts of salted kumquat, 2-5 parts of Randia cochinchinensis, 0.3-0.7 part of Emblica officinalis and 0.7-1.2 parts of table salt. The manufacturing method is suitable for large-scale production. The spiced turnip has the advantages of pure mouthfeel and aroma, crisp taste, unique flavor and rich nutrients, can promote digestion functions of the stomach and intestines, and has the effects of stimulating the appetite and relaxing the bowels.

The invention discloses a preparation method of functional natto food and belongs to the technical field of health care food. The method is characterized by including the following steps: weighing a certain amount of natto, adding diluting components 0.5-10 times the weight of the natto, performing mixing and performing crushing; then adding konjaku flour which is 0.5%-5% of total weight and Jerusalem artichoke powder or bamboo salt which is less than or equal to 2wt%; performing crushing while stirring till a creamy state; and performing freeze-molding, performing packaging and performing storage at a temperature of minus 18 DEG C. According to the invention, the problems of the ammonia taste and fermentation flavor of the natto, not good sticky lines and not being accepted by people aresolved. Not only the taste but also the nutritional value is improved. The food is convenient for eating and conditioning and nutrients do not lose in the conditioning process. Products provided by the invention are relatively ideal functional natto food.

The invention discloses a mountain chestnut rice dumpling. The rice dumpling stuffing consists of millet rice and mountain chestnut; rice dumpling crust made of reed leaves is wrapped out of the rice dumpling stuffing; and the rice dumpling is manufactured with a conventional shape. Because the component of the mountain chestnut is added in the rice dumpling stuffing, the rice dumpling has the efficacies of stimulating appetite, improving eyesight and the like, and has certain treatment effects on body weakness and gastrointestinal discomfort. The rice dumpling is convenient to eat and can be eaten as daily food.