16 results about "Amomum tsaoko" patented technology

The invention relates to the technical field of food processing, and particularly discloses a novel composite nutritional seasoning liquid which is prepared from the following raw materials in parts by weight: edible salt, old ginger, garlic, onion, shiitake mushroom, kelp, Chinese dates, Chinese wolfberry fruits, Chinese yams, dry red peppers, Chinese prickly ash, orange peels, mint, haws, lemons, star anises, cassia barks, amomum tsao-ko, rhizoma kaempferiae, fennel and the balance of purified drinking water. The preparation method comprises the following steps: S1, dividing raw materials; s2, A flow extraction; s3, extracting the flow B; and S4, cold recombination. According to the method, the raw material is divided into the B flow thermosensitive aromatic flow, the low temperature of 15-40 DEG C and the ultrasonic frequency of 20-45 kHz are adopted for auxiliary extraction, and due to the non-thermal extraction mode, thermal damage of the high temperature to the thermosensitive raw material in the B flow is avoided, and the effects of effectively retaining the aromatic substances and the active ingredients and preventing the aromatic substances and the active ingredients from being degraded and volatilized in the preparation process are achieved.

The utility model discloses a kind of fruit stalk separating devices, including bottom plate, the top of bottom plate is provided with separating mechanism, the separating mechanism includes rotating shaft, the lower end of rotating shaft is rotatably connected with bottom plate, and the rotating shaft is perpendicular to the bottom plate, the upper surface of bottom plate is fixedly connected with outside frame, the top of outside frame is fixedly connected with fixed plate, the upper end of rotating shaft is through the inside of fixed plate, and the rotating shaft is rotatably connected with the fixed plate, the lower end of rotating shaft is fixedly connected with two fixed rods, the upper side of fixed rod is fixedly connected with separating rod, the bottom of outside frame is provided with discharge gate. The utility model can quickly separate fruit body and stalk of Amomum villosum by separating mechanism, increase the separation efficiency of fruit body and stalk of Amomum villosum, reduce the labor intensity of staff.

This invention discloses a traditional Chinese medicine olfactory preparation for treating cough and asthma caused by phlegm obstructing the airways, and its preparation method, belonging to the field of traditional Chinese medicine technology. The olfactory preparation is made from the following raw materials in parts by weight: 6-15 parts of melon seeds, 1-6 parts of soapberry thorns, 3-10 parts of kelp, 6-15 parts of ginkgo leaves, 1-6 parts of coltsfoot flowers, 6-15 parts of goat horn, 1-6 parts of mulberry leaves, 3-12 parts of patchouli, 3-12 parts of cardamom, and 3-12 parts of peppermint. The preparation method includes: drying at 60℃ for 8 hours, mixing and pulverizing, stirring in both directions for 30 minutes, and then dispensing using a dispenser and sealing with gauze. This olfactory preparation is administered through nasal inhalation, utilizing the principle of "qi carrying qi, like qi seeking each other," directly reaching the lungs. It has the effects of resolving phlegm and relieving cough, softening and dispersing nodules, clearing obstructions and regulating qi, lowering qi and relieving asthma, and relieving spasms and astringing the lungs. It can be used for cough and asthma caused by phlegm obstructing the airways, airway congestion, phlegm and qi stagnation, and impaired lung function. The preparation process of this invention is simple, easy to use, non-irritating, safe and effective.

The invention discloses a beverage with blood activating and body warming effects and a preparation method thereof. The beverage with the effects of activating blood and warming the body is prepared from the following raw materials in parts by weight: 5-10 parts of coffee beans, 4-8 parts of sika deer antler blood powder, 4-8 parts of pawpaw, 4-6 parts of agaricus blazei murill, 2-4 parts of angelica sinensis, 1-3 parts of ginseng, 1-3 parts of polygonatum kingianum, 0.8-12 parts of sanchi flowers, 4-6 parts of dried ginger, 4-6 parts of cinnamon, 2-4 parts of L-cysteine, 0.8-1.2 parts of amomum tsao-ko and 2-4 parts of sugar. According to the drink with the effects of promoting blood circulation and warming the body, the drink has the effects of promoting blood circulation to remove meridian obstruction, warming the spleen and stomach for dispelling cold, strengthening tendons and bones, reinforcing vital energy, tonifying qi and yin, promoting salivation and nourishing blood and the like through limitation of all the natural plant raw materials and the dosage, and the effects of dispelling cold and warming the body can be achieved under the combined action of all the raw materials, so that the cold constitution can be improved, and the health of a human body is improved. Meanwhile, the drink with the effects of promoting blood circulation and warming the body, which is prepared by the application, is suitable for being drunk in winter, and the effect of quickly warming the body can be achieved.

The invention discloses an application of 2, 3-dihydro-1H-indene-4-formaldehyde in amomum tsao-ko in the aspect of antibiosis. The natural component 2, 3-dihydro-1H-indene-4-formaldehyde is separated and purified from amomum tsao-ko kernels by adopting an ethyl acetate extraction mode, and experiments show that the 2, 3-dihydro-1H-indene-4-formaldehyde has certain antibacterial activity and can remarkably inhibit growth and proliferation of bacteria. And further research finds that the commercially available 2, 3-dihydro-1H-indene-4-formaldehyde also has the antibacterial activity as well as the antibacterial activity of the 2, 3-dihydro-1H-indene-4-formaldehyde. Therefore, the 2, 3-dihydro-1H-indene-4-formaldehyde can be used as a novel natural antibiotic for treating bacterial infection.

This invention relates to the field of compound seasoning preparation technology, specifically to a high-fragrance, tea-colored compound cooking seasoning stock solution for Dapanji (a type of braised chicken) and its quantitative preparation process. The process includes the following steps: Sichuan peppercorns, long pepper, fennel seeds, cinnamon, Jerusalem artichokes, purple onion peel, cardamom, star anise, schisandra berries, and ginger peel are manually sorted, removing any residues, and sealed for later use to obtain pre-treated dried spices. Drinking water is heated to a stainless steel cooking pot using a heating device, and the pre-treated dried spices are added to boiling water all at once, and the mixture is continuously cooked for 3 hours. The heating equipment is then turned off, and the mixture is allowed to cool naturally to room temperature. The filtered and clarified seasoning stock solution is then sealed and bottled, with a total net content of 5 kg / bottle. The product is stored in a cool, dark place. This invention solves the core problems of existing Dapanji seasonings, such as unbalanced aroma of ingredients, time-consuming and labor-intensive manual cooking, unstable appearance due to artificial coloring, easy deterioration of homemade stock solutions, and inability to achieve standardized commercial production in large quantities.

The invention relates to the technical field of food processing, in particular to an antibacterial marinating material bag for prolonging the shelf life of marinated meat of Chinese hamburgers. Comprising the following raw material components in parts by weight: 15-25 parts of star anise, 10-20 parts of cinnamon, 2-15 parts of Chinese prickly ash, 8-18 parts of fennel, 5-12 parts of amomum tsao-ko, 1-3 parts of clove, 3-8 parts of fructus amomi, 5-10 parts of galangal, 30-50 parts of edible salt and 5-15 parts of glucose; the bacteriostatic agent bag is prepared from the following raw material components in parts by weight: 2 to 8 parts of rosemary extract, 0.05 to 0.2 part of natamycin, 0.01 to 0.1 part of nisin and 3 to 10 parts of L-sodium lactate. The invention provides a natural antibacterial scheme which can effectively inhibit the growth of microorganisms, is stable in effect, does not influence or even improves the original flavor of the stewed meat, and has important application value.

The preparation method comprises the following steps: pickling meat, pretreating red dates and glutinous rice, wrapping, pickling fresh meat by a compound formula of table salt, white spirit, amomum tsao-ko, pepper and Chinese prickly ash, and ensuring that the permeability of pickling liquid is greater than or equal to 90%. And wrapping according to a structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer, and steaming under high pressure after wrapping and forming to obtain the finished product of the rice dumpling. According to the technical scheme, through layered treatment in the wrapping process and in cooperation with the cooking process, the sweet taste of the red dates and the salty and fresh taste of the pickled meat form gradient fusion through permeation, the gelatinization degree of the sticky rice reaches 85% or above through high-pressure cooking, and meanwhile the tenderness of the meat is kept; in the pretreatment process of the raw materials, a Maillard reaction is generated through a pickling process, and a composite aroma is formed with the fruit aroma of the red dates.

The making and processing method comprises the following steps that 1, raw materials are prepared, specifically, cocks bred in a breeding farm in a captive mode are selected, the parts, capable of being marinated, of the cocks are slaughtered, the weight of the cocks is 1 jin, and aniseeds comprise 2-3 g of star aniseeds, 6-10 g of Chinese prickly ash, 1-2 g of radix angelicae, 3-4 g of fructus tsaoko, 8-10 g of bay leaves, 18-22 g of caraway, 40-60 g of green Chinese onions, 10-15 g of fresh ginger and 5-10 g of red peppers; the seasonings comprise 16 to 30 grams of table salt, 100 to 110 grams of light soy sauce, 10 to 20 grams of dark soy sauce and 10 to 30 grams of cooking wine; and step 2, trimming: removing impurities on the surface of the chicken by using an ash beating machine. According to the making and processing method of the marinated product, the uncooked chicken is rubbed, and then the cooked chicken is rubbed by using the fried seasoning juice, so that the chicken can be completely tasty, the taste of the marinated chicken is ensured, and the chicken can be completely tasty by pouring table salt into the chicken and massaging the chicken by hands. According to the invention, cutin impurities under chicken skin can be removed, chicken muscles are fully softened, the cooking time is shortened, the chicken can be bottomed to be tasty, and the quality of the marinated chicken is improved.

The invention discloses a beverage with the efficacy of slimming and beautifying and a preparation method thereof. The beverage with the efficacy of slimming and beautifying is prepared from the following raw materials in parts by weight: 5-10 parts of coffee beans, 8-10 parts of cucumbers, 8-10 parts of white gourds, 3-5 parts of papayas, 3-5 parts of chicory, 3-5 parts of angelica sinensis, 2-3 parts of lotus leaves, 3-5 parts of radix angelicae, 2-3 parts of ginseng, 0.8-1.2 parts of amomum tsao-ko, 3-5 parts of L-cysteine, 8-12 parts of carmine fruits and 2-4 parts of mogroside. According to the beverage with the slimming and beautifying effects, through limitation of all the natural plant raw materials and the dosage, the beverage has the effects of resisting oxidation, whitening skin, tonifying qi and blood, promoting metabolism, promoting blood circulation to remove blood stasis, inhibiting sugar from being converted into fat and the like, under the combined action of all the raw materials, the skin color can be remarkably improved, the effects of whitening skin and removing freckles are achieved, and the beverage is suitable for popularization and application. Meanwhile, tartronic acid contained in the cucumbers and the white gourds can inhibit sugar from being converted into fat, so that the prepared beverage with the slimming and beautifying effects has excellent slimming and beautifying effects.

The invention discloses a ground pot bottom material formula capable of changing food taste and having nourishing and health preserving effects. The formula of the ground pot condiment comprises the following important components: 3g of piper longum, 30g of red pepper, 35g of liquorice, 25g of star anise, 45g of cinnamon, 6g of flos caryophylli, 25g of fennel, 7g of fructus tsaoko, 7g of netmeg, 5g of coriander seeds, 12g of radix angelicae, 5g of rhizoma kaempferiae, 18g of fructus amomi, 11g of rhizoma zingiberis, 3g of pericarpium citri reticulatae, 3g of turmeric powder, 2g of myrcia, 4g of amomum kravanh, 6g of alpinia katsumadai, 5g of white pepper and 5g of rhizoma chuanxiong. The ground pot bottom material prepared from the important components is beneficial to changing the mouth feel and taste of food, has the functions of enhancing aroma, removing fishy smell and improving the structure and consistency of the food, and has the functions of nourishing and preserving health.

1. Name of the product in this design: Packaging Box (Caoguo Qi Cuijiao). 2. Purpose of this design: For packaging of cardamom crispy horns. 3. The key design features of this product are its perspective view. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention belongs to the technical field of food preservation, and relates to a beef preservation method based on combination of composite essential oil nanoemulsion and an alternating magnetic field, which comprises the following steps: putting beef treated by the composite essential oil nanoemulsion into a refrigeration device with the alternating magnetic field for refrigeration; the composite essential oil nanoemulsion is prepared from the following raw materials: perilla essential oil, amomum tsao-ko essential oil, zanthoxylum armatum essential oil, a chitosan acetic acid solution, Tween 80, water and absolute ethyl alcohol. The beef is preserved by combining the compound essential oil nano emulsion treatment and the alternating magnetic field refrigeration treatment, so that the increase of the pH value, volatile basic nitrogen and the total number of bacterial colonies in the storage process of the chilled beef is effectively inhibited, the oxidation of fat and protein is inhibited, and the water-retaining property, the texture property and the sensory quality of the product are effectively maintained; the physicochemical and oxidation quality of the chilled beef in the refrigeration period is improved, the growth of microorganisms is effectively inhibited, and the shelf life of the product is prolonged by 5-6 days.

The invention discloses an application of a diphenyl heptane compound in tsaoko amomum flowers in inhibition of alpha-glucosidase. The natural component 3, 5-diacetoxy-1, 7-bis (4-hydroxyphenyl) heptane is separated and purified from tsaoko amomum flowers by adopting 95% ethanol extraction and petroleum ether and ethyl acetate extraction modes, and experiments find that the natural component 3, 5-diacetoxy-1, 7-bis (4-hydroxyphenyl) heptane can effectively inhibit the activity of alpha-glucosidase, so that the activity of the alpha-glucosidase is inhibited, and the activity of the alpha-glucosidase is inhibited. Therefore, the compound can be used as an alpha-glucosidase inhibitor for inhibiting alpha-glucosidase or reducing blood sugar.

This invention discloses a halal canned camel meat and its preparation method, belonging to the field of food processing technology. The canned meat is made from camel meat and a halal seasoning broth. The halal seasoning broth is prepared by simmering water, salt, soy sauce (total alcohol ≤0.1%), vinegar, ginger, star anise, cinnamon, Sichuan peppercorns, cloves, cardamom, angelica root, and fennel seeds. The preparation method includes: halal slaughtering, acid removal, cutting, ultrasonic-assisted papain tenderization, vacuum tumbling to remove fishy odor, rapid pre-cooking and shaping, broth preparation, canning, vacuum sealing, segmented sterilization, and temperature-controlled inspection. This invention, through process sequence optimization and parameter synergy, reduces the shear force of the camel meat, essentially eliminates the fishy odor, results in tender and juicy meat with intact shape, meets halal standards, has a long shelf life at room temperature, and is simple in process, suitable for industrial production.