664 results about "Anise Flavor" patented technology

The invention relates to a pimpinella diversifolia healthcare tea and a production method thereof. The pimpinella diversifolia healthcare tea comprises the following raw materials in parts by weight: 40-60 parts of pimpinella diversifolia, 1-60 parts of fingered citron, 1-60 parts of baked barley, 1-60 parts of tea leaves, and 1-60 parts of stevia rebaudiana, wherein the composition is produced into bagged tea by processing procedures such as cutting, drying, crushing, matching, packaging and sterilizing. The pimpinella diversifolia healthcare tea has the effects of invigorating blood circulation, dredging collaterals and tonifying brain, tonifying spleen and nourishing stomach, and is comfort in mouthfeel and convenient to drink.

The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.

The invention relates to a green Chinese traditional medicine feed for feeding livestock and poultry, belonging to the rural area stock raising field. The feed is characterized in that the feed is prepared by the mixing of bean pulp of cooked soybean, rape seed cake, cotton cake, fish meal, bone meal, shellfish powder, umbilicus pulp of corn, urea, multiplex vitamin, magnesium sulplate, sodium bicarbonate, Chinese traditional medicines of angelica, tuber fleeceflower, notoperygium root, dried tangerine peel, ledebouriella root, radix codonopsis pilosulae, medicated leaven, rmalt, atractylodes rhizome, Chinese date, milkvetch root, liquorice, prepared rhizome of rehmannia, Chinese goldthread, mucuna macrocarpa, chuanxiong rhizome, frankincense, radix salviae miltiorrhizae, yellow-corktree bark, kuhseng, pine branch, hawkthorn, ginger powder, Chinese anise and carrot powder, micro elements of copper, iron, zinc, manganese, selenium and potassium and amino acids of methionine and threonine. The invention is a green Chinese traditional medicine feed for livestock and poultry, can make all stock raising animals such as pigs, cattle, sheep and poultries absorb nourishments in high efficiency and improve the capability of resisting viruses and bacteria, and can prevent illness and plague; moreover, the meat of the animals fed by the feed meets the national green meat product standard.

The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

The invention discloses a spice for stewing ducks. The spice comprises the following components in parts by weight: 10-30 parts of anises, 10-25 parts of resurrection lily rhizome, 15-30 parts of cinnamon, 10-25 parts of amomum tsao-ko, 5-20 parts of ligusticum wallichii, 5-20 parts of fructus amomi, 20-35 parts of bay leaves, 10-25 parts of fennels, 5-20 parts of syzygium aromaticum, 10-25 parts of rhizoma nardostachyos, 25-50 parts of litsea cubeba and 5-20 parts of pepper. The spice for stewing the ducks is designed according to the climatic features of areas with high humidity; the fragrance of the spice and the effects of appetizing and tonifying spleen are guaranteed; compared with other spices, the spice has the health-care effects of invigorating the circulation of blood, sweating, removing moisture and preventing and treating sore-toxins.

The invention discloses a method for raising Yaoxiang chicken and relates to the technical field of poultry farming. The method comprises the following steps: selecting yellow-feathered chicken as parent chicken; breeding in a fountain garden or orchard under the conditions that the daily average temperature is 25-35 DEG C and the humidity is 40%-65% after one month; combining free drinking and ingesting with forage feeding; and supplying the forages for 2 to 3 times per day in a stocking place, wherein the supplied forages contain the feed additives composed of various Chinese herbal medicines produced in Guangxi Jinxiu Dayao Mountain, and the Chinese herbal medicines contain: anise, cinnamon, cartialgenous, astragalus mongholicus, codonopsis pilosula, homalomena occulta, syzygium aromaticum, pepper, rhizoma cyperi, cortex acanthopanacis, lysimachia foenum-graecum and ficus hirta. Compared with the prior art, the Yaoxiang chicken raised according to the method has the taste and flavor of crispy skin, fragrant meat and greaseless meat.

The invention relates to a thrip pest trapping-killing device mainly used in the fields of pest trapping. The chemical substance components of thrip insect pheromone are as follows by mass content percent: 0.1-50% of 8-eucalyptol, 0.5-20% of anise aldehyde, 20-50% of hexenal, 1-15% of eugenol, 4-25% of hexenol, 0.1-40% of phenethyl alcohol, 0.01-5% of carvone, 0.1-10% of linalool and 0.1-60% of methyl isonicotinate. The mixture prepared by the above components is dissolved in n-hexane or dichloromethane dichloromethane dissolvent which is then added on a rubber carrier; and after the dissolvent volatilizes completely, a thrip insect pheromone bait is prepared. The thrip insect pheromone bait is placed on a pest trapping plate which is made from sticky insect glue and substrates. The thrippest trapping-killing device is mainly used for preventing and controlling thrips and has the advantages of being convenient to use, excellent in trapping effect, long in duration time, safe, environment-friendly, free from pollution and the like.

The invention belongs to the technical field of food production of nuts and roasted seeds and nuts and particularly discloses iced tea melon seeds and a production method thereof. According to the iced tea melon seeds, raw materials adopt white melon seeds in the Northeast; natural spices adopt green tea, anise, cinnamomum tamala, glycyrrhiza uralensis fisch, zanthoxylum schinifolium, fennel, rhizoma zingiberis and alpinia officinarum hance; seasonings adopt table salt, soybean oil, mint essence, saccharin sodium, sodium cyclamate, acesulfame, vanillin, citric acid, ethyl maltol and monosodium glutamate. Before being fried, the white melon seeds are washed, are boiled and then are washed and peeled and a concentrated soup base is obtained by stewing; the auxiliary materials are added and the peeled white melon seeds are boiled in blended soup; the white melon seeds are stacked after being boiled and then are roasted and fried; and finally, the white melon seeds are finely selected and cooled and then are packaged and stored. The iced tea melon seeds have uniform appearance granules and bright color and luster; the white melon seeds are easy to crack and can be cracked into three parts once, so that shells and kernels are completely separated; people feel cool and refreshing when eating the white melon seeds; the white melon seeds have prominent mint flavor and rich tea flavor; the melon seed kernels are crispy and have a long aftertaste.

The present invention discloses a compound licorice lozenge and its preparation method. Its prescription includes licorice extract powder and powdered opium, etc. and it is characterized by that it also includes off-odor removing agent, filling agent, mucilage and correctives, in which the off-odor removing agent can invest and adsorb the putrid odor produced by camphor and anise star oil, and said lozenge has good taste, has no special putrid odor, and its effective component can be directly acted on the pharyngeal portion, laryox portion and trachea region of oral cavity, so that it can obtain obvious effect for removing the phlegm, relieving cough, relieving inflammation and killing bacteria.

The invention provides a hotpot condiment and a preparation method thereof. The hotpot condiment is prepared from the following components in parts by weight: 60-150 parts of animal oil, 30-50 parts of vegetable oil, 2-6 parts of garlic, 1-5 parts of thick broad-bean sauce, 1-5 parts of fresh gingers, 0.5-2 parts of cloves, 2-6 parts of cinnamons, 2-6 parts of anises, 0.1-1 part of pepper, 0.5-2 parts of cardamoms, 0.5-2 parts of white wine, 0.5-2 parts of fermented glutinous rice, 60-80 parts of chilies, 2-10 parts of Chinese prickly ash, 10-20 parts of chicken essence, 1-10 parts of monosodium glutamate and 1-5 parts of rocky candies. The hotpot condiment provided by the invention has the advantages of being spicy and delicious, having a good taste and the like, and also has the effects of nourishing stomach, protecting stomach and promoting digestion. The preparation method of the hotpot condiment, provided by the invention, adopts a supercritical CO2 extraction method so that oil and residues are separated; the preparation method has the advantages of convenience, simplicity, easiness of operation and the like; and the hotpot condiment produced by the method has a relatively good taste, and is relatively pure and sanitary.

The invention relates to a process for processing shredded chicken. The process comprises the following steps of: processing, preparing salting materials, preparing bittern and preparing seasonings, wherein the bittern comprises ginger, cassia bark, fennel, anise, pricklyash peel, chili, tsaoko cardamom, Siamese ginger, clove, myristica fragrans, Sinkiang arnebia root and the like; and the seasonings are prepared by mixing 2 percent of sesame oil, 2 percent of chili oil, 0.5 percent of chicken essence, 0.5 percent of meat-flavor essence and 0.6 percent of yeast extract. The process has the advantages that: the chicken is salted before being marinated, so that flavorings are tasty, the seasonings are added, and spices and the flavorings are immersed in the chicken fully; the chicken are torn by hands, so that the taste is uniform thorough; and the spices are unique in varieties, so the chicken has fragrant and strong smell, offers a good edible mouthfeel, is convenient to chew during eating and infinite in aftertaste, and is convenient to eat by eaters outdoors or during travelling.

The invention relates to a liquid condiment for cooking food, which consists of the following ingredients in parts: 1-5 parts of anise, 1-5 parts of pepper, 1-2 parts of Foeniculum vulgare, 1-2 parts of Syzygium aromaticum, 1-2 parts of Amomum tsao-ko, 1-2 parts of liquorice, 1-2 parts of Amomum cardamomum, 1-2 parts of myristica fragrans, 0.5-1.5 parts of radix angelicae, 0.5-1.5 parts of Alpinia katsumadai, 0.5-1.5 parts of myrcia, 0.5-1.5 parts of long pepper, 0.5-1.5 parts of fructus galangae, 0.5-1.5 parts of dried tangerine or orange peel, 0.25-0.75 part of cinnamon, 0.25-0.75 part of rhizoma kaempferiae, 0.25-0.75 part of elecampane, 0.25-0.75 part of galangal, 0-3 parts of hawthorn, 0-3 parts of black pepper and 0-5 parts of soybean. The liquid condiment integrates various Chinese medicinal crops and seasoners, is convenient to use and suitable for being fried, stewed and cooked in a stuffing mixing manner, has the functions of well nourishing and seasoning tonifying the spleen and appetizing, removing the smell of mutton and promoting the freshness and removing the fishy smell and peculiar smell and has rich, pure and sustained fragrance.

The invention discloses a tomato sauce added with fennel essential oil. Based on weight percentage, the tomato sauce comprises the following ingredients: 15 to 30 percent of tomato paste, 0.1 to 0.25 percent of sodium cellulose glycolate, 5 to 20 percent of cerealose, 0.1 to 5 percent of white granulated sugar, 0.1 to 0.5 percent of xanthan gum, 0.1 to 1 percent of onion powder, 0.2 to 5 percent of common salt, 1.0 to 1.5 percent of fennel essential oil microcapsule, 0.01 to 0.2 percent of clove, 0.1 to 0.5 percent of cassia bark, 0.1 to 1 percent of white pepper, 0.2 to 5 percent of modified starch and the balance being purified water. The preparation method comprises the following steps of: drying, grinding and screening the modified starch seeds to obtain powder; micro-encapsulating the fennel essential oil by the steam distillation method extraction process and the beta-cyclodextrin inclusion method; and performing spice treatment, decoction and mixing, pulping, concentration and filling and sterilization and cooling to obtain the finished product. The tomato sauce is a new tomato sauce variety and has a wide scope of application.

The invention relates to a hotpot condiment which is prepared from the following raw materials in parts by weight: 2-3 parts of anise, 2-3 parts of Astragalus membranaceus, 2-3 parts of fructus amomi, 3-5 parts of pericarpium citri reticulatae, 1-2 parts of radix angelicae, 0.5-1 parts of Syzygium aromaticum, 4-8 parts of kaempferiae, 2-3 parts of Angelica sinensis, 0.5-1 parts of round cardamom, 0.5-1 parts of piperis longi, 1-2 parts of fennel, 3-6 parts of galangal, 1-2 parts of cinnamon, 2-3 parts of cumin, 1-1.5 parts of Amomum globosum loureiro, 1-2.5 parts of netmeg, 0.5-1 parts of Amomum tsao-ko, 1-2.5 parts of liquorice, 2-3 parts of myrcia, 1-2.5 parts of michelia hedyosperma law and 10-15 parts of salad oil. The hotpot condiment provided by the invention integrates the characteristics of various Chinese herbal medicines, so that the hotpot condiment prepared is difficult to make body get inflamed, enriches yin and nourishes kidney, is delicious in taste, nutritional and healthy, has the effects of nourishing yin and tonifying yang, building body and strengthening brain, enhancing qi and improving eyesight and the like, and is more benefit for people to eat.

The invention provides a fermented bean processing method and fermented beans processed therethrough. The invention adopts a technical scheme that the fermented bean processing method concretely comprises the following steps: 1, cleaning: removing vermiculate beans and some impurities; 2, frying: frying the well cleaned beans in a pot to medium well, and peeling by a peel grinding machine; 3, steaming: steaming by a food steamer for 1.5-2h until the beans can be crushed into a paste by hands; 4, fermenting: naturally fermenting the obtained bean paste until there are fungi on the beans or filaments can be formed through drawing the beans; 5: blending: mixing the bean paste with salt, ginger, garlic, Chinese prickly ash, anise, cassia, fennel, monosodium glutamate, refined sesame seed oil and capsicum according to a case that each 50kg of the bean paste corresponds with 4kg of salt, 1.5kg of ginger, 1.5kg of garlic, 0.2kg of the Chinese prickly ash, 0.1kg of anise, 0.15kg of cassia, 0.2kg of fennel, 0.3kg of the monosodium glutamate, 0.5kg of the refined sesame seed oil and 0.5kg of capsicum, and uniformly stirring; and 6, airing: airing by laying the obtained beans on a reed mat until 60-80% of water is removed to form the fermented beans. The fermented beans prepared through the processing method have the characteristics of bright color, rich flavor and good mouthfeel.

The invention discloses a modern Nanjing duck and a processing method thereof. The modern Nanjing duck is prepared through the steps of taking salt, anise, fennel, onion, ginger, duck blood and water as ingredients, cleaning, arranging, draining, pickling, drying, sugaring, frying, boiling and cooling. The modern Nanjing duck is characterized in that 200 parts of modern Nanjing duck comprises the following ingredients in parts by weight: 7 parts of salt, 50 parts of anise, 6 parts of fennel, 8 parts of onion, 6 parts of ginger, 6 parts of duck blood, 0.08 part of gourmet powder, 2 parts of cooking wine and 100 parts of water. Due to the adoption of special formula and process, the modern Nanjing duck which can be produced in a large scale and not only can keep the original nutrient content of duck meat but also has a special flavor can be provided for the people is provided, and the jugular lymph and the preen gland are eliminated from the source, so that the source of duck smell is removed; the shortcoming of product difference in production is overcome; the process is reasonable; and the duck is clean, sanitary, unpolluted, long in quality guarantee period, convenient to eat and low in cost, and can be stored at a normal temperature.

The invention discloses spicy stewing oil and a preparation method thereof. The formula of the spicy stewing oil comprises salad oil, seasonings, fresh old ginger, fresh green Chinese onion, glutinous rice cake chilli, dry pepper, perfume, ligusticum chuanxiong, fructus tsaoko, fennel, fructus amomi, cinnamon, rhizoma kaempferiae, anise, Cape jasmine, Indian long pepper, cardamom fruit, semen myristicae, radix angelicae dahuricae, lemon grass, bay leaves, lysimachia sikokiana, clove, liquorice and rhizoma nardostachyos. The preparation method sequentially comprises the steps: preparation of raw materials, stewing, oil residue separation and cooling and packing. The spicy stewing oil has bright red color, pure flavor and attractive smell, realizes easy, quick and convenient preparation of stewed dishes; and the stewed dish has the advantages of oily color, rich and pure compound flavor, moderate spicy taste, long-lasting aftertaste and the like. The spicy stewing oil also can be used for making meat dishes, frying griddle cooked food and the like.

The invention provides a chicken feed additive free of antibiotics and hormones. By utilizing pure natural Chinese herbal medicine plants, broiler chickens can resist diseases and be kept healthy. Besides, the natural sour, sweet, bitter and hot tastes of these plant product additives cater to feeding hobbies of the broiler chickens, and the adaptability and utilization rate of feed can be improved. The chicken feed additive comprises, by weight parts, 1800-2500 parts of tangerine peel, 1200-2000 parts of herba houttuyniae, 1500-2000 parts of herba andrographitis, 1500-2000 parts of folium isatidis, 2000-2500 parts of folium artemisiae argyi, 2000-2500 parts of pine needle, 1000-1500 parts of radix isatidis, 1000-1500 parts of radix sophorae flavescentis, 1000-2000 parts of purslane, 800-1000 parts of dandelion, 500-800 parts of astragalus, 500-1000 parts of radix glycyrrhizae, 500-1000 parts of folium perillae, 500-1000 parts of garlic, 500-800 parts of cinnamon, 250-500 parts of clove, 300-400 parts of ginger, 250-300 parts of anise and 200-250 parts of pepper.

An insecticiding mildew-inhibiting desiccant for grains is prepared from attapulgite, bentone, calcium oxide, anthracite, ginger, garlica cloves, tangerine peel, red hot pepper, Chinese prickly ash, fennel and anise through acidifying, grinding, granulating, calcining, baking and mixing. Its advantages are high effect, no pollution and poison, and low cost.

The method relates to a method for keeping minor grain crops in the households, and in particular relates to a preservative of minor grain crops needing to be kept in the households and a method for keeping minor grain crops. The method is characterized in that the mixture of any two or more of such edible seasonings as clove, fennel, zanthoxylum, peppers, katsumade galangal seed, amomum, cinnamon and anise and such traditional Chinese medicines as cortex moutan, fructus evodiae, rhizoma acori graminei and rhizoma atractylodis can serve as the preservative and be kept together with various minor grain crops needing to be kept in the households, thus achieving the aim of preventing insects from the kept minor grain crops. With the economic conditions of people being continuously improved, using miscellaneous grain crops to preserve health and using various traditional Chinese medicines to cook soup have become the eating habits for the households to keep healthy, but the minor grain crops in the households have multiple varieties and small quantity, need to be compatible with one another and easily have insects in the case of long-time keeping. The method has the following beneficial effect: the mixture of any two or more of such edible seasonings ever prepared in the households as clove, fennel, zanthoxylum, peppers, katsumade galangal seed, amomum, cinnamon and anise and such traditional Chinese medicines as cortex moutan, fructus evodiae, rhizoma acori graminei and rhizoma atractylodis can serve as the preservative and be kept together with various minor grain crops needing to be kept in the households, thus achieving the aim of environmentally-friendly and safe long-time keeping of the minor grain crops in the households.

The invention discloses a preparation method of an oil-fried chilli condiment with natural Chinese herbal medicines. Pepper, mushroom, dried orange peel, patchouli, cinnamon, radix angelicae, ginger slice, galangal, fructus amomi rotundus, myrcia, vanilla, Fructus Galangae, rhizoma nardostachyos, Slenderstyle Acanthopanax Bark, liquorice, fennel, anise, cardamon, coriander seed, bighead atractylodes rhizome, white paeony root, dwarf lilyturf root, root of flame, black cardamom, sand ginger, Chinese angelica, fructus amomi and other Chinese herbal medicines are prepared in specific parts by weight. The raw materials are prepared into a powdered Chinese herbal medicine mixture condiment; and the Chinese herbal medicine mixture humidified with water is added 20 minutes before chilli fried with oil is poured out of a pan. The condiment prepared by the preparation method in which the natural Chinese herbal medicines are mixed in the oil-fried chilli condiment has the efficacies of seasoning and food therapy.

The present invention relates to a preparation method of kimchi, which includes the following steps, (1) first of all, selecting fresh vegetables as raw material, adding raw salt, sugar, pepper, dried tangerine peel, pinang skins, olive skin, huixiang, anise and raw water for making a soak solution; (2) placing a layer of raw material and then spraying a layer of soak solution and compacting; (3) placing the two-thirds part of the curing tank, and adding the soak solution to immerge the raw materials; (4) finally, loading the ozone into the curing tank through the hose, until smelling the ozone, capping for sealing. The invention adopts fresh vegetables as raw material, input raw water, raw salt, and ozone, for aseptic processing, so as to obtain a nutrient-rich green food kimchi which has brilliance color, no preservatives, and can be preserved for a long-term. The preparation method of kimchi not only simplifies the kimchi production process, but also greatly shortens the production cycle of the kimchi; the saline salinity and sweetness of the kimchi juice can be flexibly modulated based on different dietary habits and tastes, which is suitable for producing kimchi with various flavor and tastes.

The invention discloses a Chinese herbal medicine mosquito-repelling composition, a sachet and a preparation method of the sachet. The Chinese herbal medicine mosquito-repelling composition comprises the following components in parts by weight: 2-5 parts of folium artemisiae argyi, 2-5 parts of radix stemonae, 2-5 parts of realgar, 2-5 parts of areca catechu, 2-5 parts of flos caryophylli, 2-5 parts of cinnamon bark, 2-5 parts of angelica dahurica, 2-5 parts of eupatorium fortunei, 2-5 parts of mint, 2-5 parts of rhizoma zingiberis, 2-5 parts of agastache rugosus, 2-5 parts of rhizoma kaempferiae and 2-5 parts of anise. According to a mosquito-repelling mechanism, a plurality of Chinese herbal medicines including folium artemisiae argyi, radix stemonae, realgar, areca catechu, flos caryophylli, cinnamon bark, angelica dahurica, eupatorium fortunei, mint, rhizoma zingiberis, agastache rugosus, rhizoma kaempferiae and anise are selected based on traditional Chinese medicine theories and achieve a good mosquito-repelling effect by virtue of the synergistic effect; the unique aroma of the composition can be utilized for repelling mosquitoes and purifying air; the Chinese herbal medicine mosquito-repelling composition has the advantages of low cost, effectiveness, safety and environmental friendliness, has no toxins and no damages to people and the environment, and can be used for promoting traditional culture.

The invention discloses a jerky product, and belongs to the field of food and preparation methods of the food. The jerky product is obtained by the steps of freezing and drying raw material meat, soaking seasoning liquid and drying by hot air. A preparation method for the jerky product sequentially comprises the following specific steps of: freezing, drying under vacuum, seasoning, and drying by the hot air. According to a formula of the special seasoning liquid, the special seasoning liquid comprises lactose, soy sauce, maltose, white granulated sugar, monosodium glutamate, vitamin E / vitaminC (VE / VC), table salt, anise, pricklyash peel, rhizoma kaempferiae, tangerine peel and water. The invention provides the jerky product which keeps most of nutrient substances, is tender in meat quality, concentrated and uniform in flavor and attractive in appearance and does not have harmful substances, the method which is simple, and low in cost, avoids secondary pollution and can be used for preparing the jerky product, and the formula of the special seasoning liquid which is used for preparing the jerky product under the condition and has a good color and luster.

The present invention discloses a preparation method of dried bean curd. The method includes steps of: taking flavoring accessories including salt, ginger, garlic, Chinese prickly ash, hot pepper, anise, cassia bark, fennel, myrcia and vanilla, and traditional Chinese medicine accessories including angelica root, cardamun, bighead atractylodes rhizome, lily, Anemarrhena, Radix Astragali, Codonopsis, Chinese angelica, cloves and cassia twig, so as to obtain marinating raw materials for standby; producing a core material by crushing red beans, mung beans, barley and peas, adding water and boiling to obtain a core material paste for standby; producing a bean curd blank comprising upper and lower layers of dried bean curd, and a middle layer of a core material; and then after cutting, marinating, frying, testing and packaging to obtain a finished product. The invention solves the technical problem by providing a preparation method of dried bean curd with abundant taste and the functions of beautifying, enriching blood and lifting spirit.

The invention provides a natural bactericide for controlling peach tree anthracnose. The natural bactericide is composed of balsam pears, moxa leaves, honeysuckle flowers, anise, small centipeda herb, asarum herb, isatis roots, pogostemon cablin, mangnolia officinalis and persicaria hydropiper. The natural bactericide has rich source of raw materials and is low-cost. The natural bactericide is prepared from pure natural components, nontoxic and nuisanceless. The natural bactericide also can control the peach tree anthracnose effectively.

A method for roasting egg includes such steps as carefully choosing eggs, preparing the flavouring liquid from water, Chinese prickly ash, anise, cinnamon bark, fennel, tea, gourmet powder and salt through boiling, washing the egg with said flavouring liquid twice, boiling in the flavouring liquid, removing shell, fumigating, salting, putting it in mould, roasting, cooling, sterilizing and vacuum packing.

The invention discloses a plant extract feed additive replacing antibiotics, belonging to the field of feed additives. The feed additive comprises cinnamyl aldehyde, anise alcohol, curcumin and a defined amount of carrier. Experiments find that the plant extract feed additive is used for replacing the antibiotics in an animal feed, thus the ingestion of animals is promoted, the growth and development of the animals are promoted, and the diarrhea rate of the animal is reduced. The plant extract feed additive disclosed by the invention is environment-friendly, safe, residue-free, pollution-free, and free from toxic and side effects, accords with the requirement of nonreactive age of the modern stockbreeding, can be used as the antibiotics in a substitutive feed in the feed to promote the healthy and quick development of the stockbreeding.

The invention discloses a mosquito-repellent fragrance. The mosquito-repellent fragrance is prepared from the following raw materials in parts by weight: 50-70 parts of cortex cinnamomi, 40-50 parts of anise, 20-30 parts of lavender, 20-30 parts of basil, 10-20 parts of folium artemisiae argyi, 10-20 parts of cordate telosma, 10-20 parts of mozzie buster, 10-20 parts of clove, 10-20 parts of ageratum, 10-18 parts of purple perilla, 10-20 parts of citronella and 3-8 parts of borneol. According to the mosquito-repellent fragrance, the cortex cinnamomi and the anise are taken as main ingredients and are scientifically collocated with a plurality of other natural plants, any chemical additive is avoided, the performance is stable and safe, and the skin of a human body can be effectively protected from being bitten by mosquitoes when the mosquito-repellent fragrance is carried around; and besides, the mosquito-repellent fragrance further has the effects of enlightening, spirit refreshing, heat clearing and pain relieving and the like and is a safe, natural, efficient and healthy mosquito-repellent product.