1874 results about "Apium graveolens" patented technology

The invention discloses pressure lowering and lipid lowering sweet corn soup and a preparation method thereof. The pressure lowering and lipid lowering sweet corn soup consists of the following raw materials in parts by weight: 40-50 parts of corn, 10-15 parts of oat, 5-10 parts of leek, 5-10 parts of pawpaw, 5-8 parts of cucumber, 4-6 parts of celery, 5-8 parts of chicken meal, 3-5 parts of coix seed, 3-4 parts of tangerine peel, 2-4 parts of mulberry leaf, 1-3 parts of cochinchinese asparagus root, 2-3 parts of ginkgo leaf, 1-3 parts of gynostemma pentaphyllum, 2-4 parts of medlar, 1-3 parts of egg, 2-3 parts of lactic acid bacteria tablet, 5-6 parts of grape juice and 5-7 parts of nutritional additive. The pressure lowering and lipid lowering sweet corn soup prepared by the invention is convenient to store, carry and eat, can be eaten after a can is opened, contains various nutrient substances, is rich in nutrition, has good mouthfeel, can also lower the lipid and can be eaten by various kinds of people; the formula contains natural plant compositions such as the tangerine peel, the mulberry leaf, the cochinchinese asparagus root and ginkgo leaf; the sweet corn soup has the effects of lowering lipid, lowering pressure, tonifying lung, strengthening spleen, protecting liver and nourishing kidney, can be eaten for a long time, can nourish the five internal organs, improves the immunity and has a health care effect of strengthening the body.

The invention discloses a fruit-vegetable health-care drink which is prepared from the following raw materials by weight parts: 10-18 parts of mulberries, 5-16 parts of tomatoes, 12-20 parts of pears, 10-20 parts of apples, 8-18 parts of carambolas, 10-21 parts of hawthorns, 10-18 parts of walnuts, 2-8 parts of orange peels, 10-18 parts of carrots, 6-12 parts of pumpkins, 8-16 parts of celeries, 5-10 parts of kelp, 5-12 parts of potatoes, 3-8 parts of tremella, 5-10 parts of a Chinese medicinal material extract and 2-5 parts of a sweetening agent. The fruit-vegetable drink provided by the invention is prepared from fruits and vegetables which are rich in nutritional ingredients such as natural vitamins, proteins and calcium; besides, the Chinese medicinal material extract is added so that the obtained fruit-vegetable drink further has the effects of clearing away heat and toxic materials, protecting liver and moistening lung, improving digestion and nourishing brain and blood with good taste and rich nutrition; and if the drink is taken for a long time, the excellent life nourishing effect can be achieved.

The invention relates to a plant active component composition with slow anti-allergic action. The plant active component composition is mainly prepared from natural plant active components: 0.1-5wt% of glycyrrhetinic acid, 0.05-1wt% of apigenin, 0.05-1% of table gallic catechin gallic acid ester, 0.1-3wt% of asiaticoside, 0.1-5wt% of baicalin and 0.1-10wt% of fucus serratus extract. The composition is used for preparing cosmetics or personal care products with a plurality of effects of resisting skin allergy, diminishing inflammation, relieving itching, resisting oxidation, moisturizing and the like. The composition is safe and free of toxic and side effects, and can be compounded with a plurality of components, sensitive skin and dry skin are effectively improved, and the barrier function of the skin is reinforced.

The invention discloses a celery tea drink and a preparation method thereof and belongs to the technical field of food processing. The celery tea drink is prepared from six homologous medicine and food Chinese medicinal herbs of fresh celery, cassia seed, hawthorn, barbary wolfberry fruit, liquorice, chrysanthemum and honey, an acidity regulator, a sweetener, and the like. The celery tea drink has fresh and cool mouthfeel and the effects of clearing heat, promoting blood circulation and removing blood stasis, soothing the liver, promoting urination, lowering blood pressure and blood fat, and the like, is a pure natural healthy functional drink, is suitable for people of all ages and both sexes, increases a new species for vegetable drinks, and meets various demands of people.

The invention relates to an edibility packaging paper preparing method. It uses fruit processing tailings that apple and orange pomace, fresh vegetable that celery, cabbage, carrot etc as raw material, hydrophilic property high molecular material that polysaccharide, protein, antioxidant etc as auxiliary materials. The preparing method includes the following steps: preprocessing, blanching, color protecting, pulping, forming agent and protective agent adding, paper copying, dehydrating, drying, coating, burnish, coil paper, cutting, sizing, and packaging. The product can be used not only as fallow food to eat directly, but also as foods packing paper.

A preparation method of cabbage-celery-kelp composite vegetable paper, which relates to the field of intensive processing of fruits and vegetables. The composite vegetable paper involved in the present invention contains cabbage pulp 45% to 55%, celery pulp 25% to 35%, and kelp pulp 20% to 30%. The mass percentage of various auxiliary materials and binders in the composite vegetable slurry is: soluble starch 5% to 8%, soy protein isolate 0.5% to 1.0%, glycerin 1.5% to 2.2%, carboxymethyl cellulose sodium 1.0% to 1.5%, sodium alginate 0.2% to 0.4%, gelatin 0.3% to 0.4%. The preparation method is to cut the cabbage, celery and kelp into pulp appropriately, grind them through a colloid mill, add auxiliary materials and binders, homogenize and smear them into shapes, bake and peel them off to make the cabbage-celery-kelp composite. Vegetable paper. The composite vegetable paper of the invention is emerald green, has a crisp texture and fragrant vegetable flavor, is rich in nutrients, is easy to carry, and can be used as a snack food.

The embodiment of the invention discloses hotpot seasonings and a preparation method thereof. The hotpot seasonings are prepared from the following raw materials: rape seed oil, ciba chilli, fresh zanthoxylum, green prickleyash, bean paste, fermented soya beans, spice, crystal sugar, white spirit, green Chinese onion, onion, celery, old ginger and garlic, so the hotpot seasonings have the advantages of fresh and delicious taste and moderate mouthfeel. Compared with the conventional hotpot seasonings added with beef tallow, the hotpot seasonings do not have fishy taste of the beef tallow, are not greasy, and keep the characteristic of fresh and delicious taste of the hotspot. The hotpot seasonings prepared by the invention are pungent but not dry, moderate in mouthfeel, and suitable for people with different dietary habits in different places.

The invention discloses a bone soup seasoning, which is characterized by comprising the following raw materials in parts by weight: 45-50 parts of fresh bones, 6-10 parts of pigskins, a right amount of white sugar, a right amount of salt, a right amount of powdered monosodium glutamate, 2-4 parts of disodium 5'-ribonucleotide, 2-3 parts of mashed garlic, 4-5 parts of pitaya flowers, 3-4 parts of peach leaves, 2-3 parts of ginger, 10-15 parts of starches, 1-2 parts of Rhodiola rosea, 3-5 parts of agaricus blazei murill, 1-2 parts of bengal waterdropwort herbs, 2-3 parts of hericium, 3-5 parts of rhizoma ligustici wallichii and 0.08-0.12 part of xanthan gum. Through adding traditional Chinese medicinal materials such as pitaya flowers, peach leaves and rhodiola rosea, the seasoning disclosed by the invention not only has the characteristics that the seasoning is fresh, fragrant, delicious and rich in tastes, but also enhances the health care value, and further enhances the health-care benefits of the product.

The invention discloses a method for producing a food ingredient rich in nitrite and flavonoid by use of celery leaves, belonging to the field of vegetable deep-processing technology. According to the invention, the celery leaves are used as a raw material which is subjected to sorting and cleaning, decoloring, pulping, microbial conversion, drying and crushing; and a food ingredient product celery powder is produced which contains 1.8% of nitrite, 3.5% of flavonoid and less than or equal to 5% of water. The food ingredient celery powder can be used for processing meat products, and has effects of protecting color, resisting oxidation and eliminating free radicals. If the celery powder prepared by the method disclosed by the invention accounts for 0.75%, the equivalent amount of nitrite and residual amount of nitrite in meat products both meet the requirements of GB2760-2007.

The invention discloses a plantation method for celery. The plantation method comprises the steps of seed pretreatment, sowing and seedling raising, soil preparation and fertilization, field planting, field management, harvesting and the like. The plantation method for the celery is scientific, reasonable and high in production efficiency. In addition, according to the method, management is convenient, the yield of the celery can be increased by forty to fifty percent, the produced celery is high in quality, good in taste, rich in nutrition, safe and free of pollution, meets the market requirement completely, and is of great significance in production increase and income increase for farmers.

The invention discloses full-quality vegetable nutritional fine dried noodles and a preparation method of the full-quality vegetable nutritional fine dried noodles. The full-quality vegetable nutritional fine dried noodles are prepared from following raw materials in parts by weight: 90-100 parts of wheat flour, 10-13 parts of starch, 10-12 parts of spinaches, 5-8 parts of purple carrots, 5-8 parts of celeries, 5-8 parts of purple amaranthus mangostanus, 4-6 parts of yellow pumpkins, 2-4 parts of moutan barks, 1-3 parts of pseudo-ginsengs, 3-5 parts of dandelions, 2-4 parts of melon seeds, 3-4 parts of raspberries, 2-4 parts of millet, 1-3 parts of grape seeds, 2-3 parts of table salt and 0.1-0.3 part of soda. The fine dried noodles produced by the method provided by the invention have deep green natural color and luster, unique flavor, good boiling fastness and smooth mouth feel, and can improve the appetite and the eating interests of people. Furthermore, water is not additionally added; the water of vegetables is completely used for kneading dough; in dough kneading and pulping processes, low-temperature operation is adopted so as to ensure that nutritional ingredients are not changed and lost due to the reason that the temperature is too high; components including dietary fibers are also remained; original nutrition and flavor of the vegetables can be kept; the full-quality vegetable nutritional fine dried noodles have the effects of nutrition, health and intestinal tract improvement and are real natural, green and safe food.

The invention provides a cultivation method of green food celery, and relates to the field of a cultivation technology. The method comprises the steps of selecting the environment of a producing area, arranging crops for rotation, selecting the variety and sowing, culturing strong seedlings without diseases and pests, carrying out planting management, researching the occurrence rule of plant diseases and insect pests, a control method and the like, and finally, harvesting. The cultivation method is simple, and has the advantages of being low in cost, high in yield, convenient to manage and the like, thus being suitable for large-scale cultivation; the finished product celery is healthy in growth, non-toxic, harmless, safe and reliable in eating, and nutritional and healthy.

The invention discloses a quick-frozen pork celery dumpling. The quick-frozen pork celery dumpling comprises the following raw materials in part by weight: 35-45 parts of pork, 20-30 parts of celery, 4-6 parts of soy protein, 8-10 parts of green onion, 3-5 parts of ginger, 1-2 parts of sesame oil, a proper amount of salt, white sugar and monosodium glutamate, 0.3-0.5 parts of star anise powder, 0.3-0.5 parts of pepper, 1-3 parts of starch, 1-3 parts of glycerol, 0.04-0.06 parts of baking soda, 48-52 parts of high-gluten flour, 0.03-0.05 parts of rhodiola, 0.16-0.18 parts of pitaya flower, 0.1-0.12 parts of fructus trichosanthis leaf, 0.04-0.08 parts of sugar cane leaf and a proper amount of water. Through the pitaya flower, the sugar cane leaf, the rhodiola, the fructus trichosanthis leaf and other Chinese herbs, the prepared dumpling is fresh, tender and delicious; and the rhodiola, the pitaya flower, the fructus trichosanthis leaf and the sugar cane leaf have an efficacy of reducing blood fat, so that the health-care value of the dumpling is improved.

The invention relates to a method for preparing the suaveolic round leaf extractive which contains celery element or the chromocor compound with celery element as corn, or relative salt. The invention also provides relative quality control method, while said extractive can be used to prepare the drug for treating virus B hepatitis, thrombus, cancer, or the like.

The invention discloses a fermentation soybean meal for piglings and a preparation method therefor. The raw materials comprise, by weight, 250-300 parts of high-quality soybean meal, 0.6-0.8 part of pepper powder, 0.1-0.2 part of leavening agents, 40-50 parts of puffed corn grits, 2-3 parts of almond flour, 6-9 parts of mushroom bran, 12-15 parts of black sweet rice powder, 2-3 parts of fresh burdock, 2-3 parts of dandelion leaves, 3-4 parts of celery leaves, 2-3 parts of Chrysanthemum morifolium, 3-6 parts of garlic sprout, 1-2 parts of brown sugar, 1-2 parts of ginger juice, 0.5-0.8 part of sesame oil, 2-3 parts of yeast extract powder and 2-3 parts of pig bone extract products. The fermentation soybean meal has unique fermentation aroma, has special flavor, has excellent feeding attraction, can raise animal appetite, increases animal food consumption, promotes growth, reduce material consumption, and lowers the feed cost. In addition, the fermentation soybean meal can solve animal trophic diarherra, raises disease prevention and anti-disease capabilities, and promotes healthy growth of animals.

The invention provides a sticky steamed bun which comprises the raw materials such as flour, flour mixing water and fillings, wherein the flour comprises major ingredients, minor ingredients and auxiliary ingredients; the major ingredients comprise sticky rice flour and glutinous rice flour; the flour mixing water contains purified water and solution stewed by Chinese medicinal herbs or juice of vegetables and juice of fruits; the Chinese medicinal herbs comprise birch tear, tangerine peel and hawthorn; the vegetables comprise rapes, celeries, spinaches, cucumbers, tomatoes, carrots and the like; the fruits comprise apples, hawthorns, oranges, pears, peaches, watermelons and the like; and the volume ratio of the purified water to the solution of Chinese medicinal herbs or the juice of vegetables and the juice of fruits is 1:0.25-0.5. Compared with the prior art, the sticky steamed bun of the invention is not restricted by the seasons and can be eaten all the year round; the types of the fillings are rich; and the components such as the Chinese medicinal herbs, the vegetables and the fruits are better for the digestion and the absorption.

The invention discloses a chamomile high-fiber biscuit. The chamomile high-fiber biscuit is composed of, by weight, 280-300 parts of wheat flour, 40-50 parts of red beans, 20-30 parts of red data kernels, 60-80 parts of milk, 20-30 parts of celery powder, 10-15 parts of soybean fibers, 5-6 parts of spirulina, 5-6 parts of chamomile, 5-6 parts of acanthopanax, 4-5 parts of rabdosia rubescens, 4-5 parts of momordica grosvenori, 5-6 parts of alpinia oxyphylla, 5-6 parts of selfheal, 2-3 parts of glutinosae rice roots, 2-3 parts of mother chrysanthemum, 8-10 parts of food additives, 50-60 parts of white granulated sugar, 20-30 parts of table salt and water in proper amount. The chamomile high-fiber biscuit is fragrant and delicious, simple and environment-friendly in making process; by adding chamomile extract, the chamomile high-fiber biscuit has effect of slowing down aging, moistening skin, nourishing hair, helping sleeping and the like; by adding extracts of spirulina, rabdosia rubescens, momordica grosvenori and the like, the chamomile high-fiber biscuit can improve human immunity and human sub-health and has good healthcare effect.

The soybean milk-egg-vegetable noodles are produced with wheat flour as main material as well as soybean milk, egg, salt and juice of vegetable, such as tomato, Chinese chive, celery, carrot, etc. and through mixing material, rolling, packing and other steps. The soybean milk-egg-vegetable noodles contain rich carbohydrates, vitamins, trace elements, etc. essential for human body, is fragrant, colorful, smooth and appetizing.

The invention discloses a beef tallow hotpot condiment and a preparation method thereof. The beef tallow hotpot condiment is prepared from raw materials in parts by weight as follows: 200-300 parts ofbeef tallow, 100-150 parts of glutinous rice cake chili, 15-20 parts of fresh ginger, 10-20 parts of garlic, 15-20 parts of green Chinese onion, 3-6 parts of fermented soybeans, 15-20 parts of Chinese prickly ash, 10-18 parts of table salt, 2-5 parts of rock candy, 8-15 parts of baijiu, 20-40 parts of rapeseed oil, 10-15 parts of oyster oil, 5-15 parts of celery, 15-25 parts of spices and 4-7 parts of monosodium glutamate. The hotpot condiment prepared with the method has the characteristics of being spicy, hot, fresh and fragrant, has strong fragrance and moderate taste, has no residues, andtastes healthier, safer and more delicious.

The invention is related to pure natural fruits and vegetables and Chinese medicine beautifying & skin care article and its way of use, relating to preparation by selection of pure fruits, vegetables and edible Chinese medicine, and comprising said materials components according to weight ratio as follows, ( unit: g ) ginseng 4-8, almond 5-10, safflower 8-15, Chinese angelica 4-10, mulberry leaves 5-10, peony 1-5, bezoar 0.1-0.3, rose 6-10, pearl powder 10-30, Chinese flowering quince 4-10, celery 10-20, flour 30-60, olive oil 5-10, etc.

The invention discloses vegetable soybean milk and a preparation method thereof. The vegetable soybean milk is prepared by mixing the following components in parts by weight: 90-100 parts of soybeans, 80-90 parts of black soya beans, 40-50 parts of peas, 30-40 parts of broad beans, 15-25 parts of honey, 10-20 parts of sucrose, 10-20 parts of walnut, 15-25 parts of tomatoes, 15-25 parts of cucumbers, 15-25 parts of carrots, 10-14 parts of spinach, 10-12 parts of celery, 10-14 parts of dietary alkali and 750-850 parts of water. The vegetable soybean milk contains the vegetables such as the tomatoes, the cucumbers, the carrots, the spinach; the vegetables are fed into the soybean milk, so that the traditional soybean milk making technology is broken through; after the traditional vegetables are applied in the soybean milk, the soybean milk is changed into a food with a health care function from bean juice food; the vegetable soybean milk has the effects of detoxifying and beautifying, whitening and slimming as well as improving the body immunity.

The invention relates to the field of composite fertilizers, in particular to an active microorganism coated slow release composite fertilizer, which is prepared from the following raw materials by weight part: 10-15 of 1250-2000 mesh diatomite, 10-12 of triple superphosphate, 15-18 of potassium dihydrogen phosphate, 20-22 of urea, 18-20 of ammonium carbonate, 10-12 of boric magnesium fertilizer, 14-15 of plant fallen leaves, 7-8 of soy bean residue, 0.02-0.03 of a JT strain, 1-2 of ammonium molybdate, 5-6 of Oenanthe javanica, 1-2 of freshwater shrimp shell powder, 10-12 of crop straw, 8-10 of peanut meal, 1-3 of radix isatidis, 6-8 of fermented chicken manure, 10-12 of porous starch, 1-3 of sodium trimetaphosphate, 4-6 of acrylic acid, 6-8 of polyvinyl alcohol, 0.1-0.2 of ammonium persulfate, 3-5 of cherry stone powder, 2-4 of orange peel, 15-18 of fermented alga liquid, and 4-5 of an additive. The composite fertilizer provided by the invention has wide material sources and comprehensive and rich nutrients, and in terms of the production technology, diatomite and an active slow release coating agent are utilized to form dual coating on nutrients, so that the fertility can be more lasting, and the soil vitality can be improved, plant diseases and insect pests can be reduced, and the efficacy of enhancing crop yield and quality can be achieved.

The present invention relates to celery processing process, and is especially the freezing, vacuum dehydrating process of processing celery. The process includes the steps of: preparing material, washing and sterilizing; scalding; quick freezing; vacuum dehydrating; and vacuum packing. The present invention eliminates 97 % of water in Celery while maintaining the nutritive components unchanged, and the product may be stored for long time and eaten conveniently. Before being eaten, the freshness keeping dehydrated Celery is soaked in hot water to restore its fresh state and cooked in different modes.

The invention belongs to a series of beverage of fruit and vegetable soy milk which is prepared with soy milk made from beans and the original juice extracted from fruits and vegetables. According to the categories of beans, fruits and vegetables selected for different groups of drinkers, the beverages are classified as Yishouyuan fruit and vegetable soy milk, Yizhiyuan fruit and vegetable soy milk, Meiliyuan fruit and vegetable soy milk, and Jianshenyuan fruit and vegetable soy milk. The beverage also contains the following ingredients: drinking water, milk powder, soybean, cane sugar, green bean, orange juice, black bean, raw milk essence, tomato, orange juice essence, carrot, emulsifier, cabbage, dietary alkali, pumpkin, cucumber, asparagus lettuce, black cabbage, leek, leafy green vegetable and celery. The invention has the advantage that the nutrient soy milk fruit and vegetable beverages are provided according to the ages and the gender of the drinkers.

The invention relates to celery cookies and a preparation method thereof. Based on flour, the celery cookies comprise the following components in percentage by mass: 100 percent of flour, 1 to 10 percent of celery whole flour, 10 to 80 percent of butter, 20 to 80 percent of white granulated sugar, 5 to 30 percent of eggs, 0.05 to 0.1 percent of potassium sorbate and a proper amount of water. The preparation method comprises the following steps of: mixing, blending dough, forming, baking and the like. The celery cookies have the characteristics of good appearance and mouthfeel and high nutritive value, are easy to form, have the effects of reducing blood fat and resisting tumors, are healthy food for people who suffer from hyperlipaemia, hypertension and hyperglycemia, and contribute to the deep processing of celery simultaneously.

The invention discloses a method for treating waste pollutants in a pig farm. The method comprises the following steps of: A, performing anaerobic treatment on a biogas generating pit, namely building the biogas generating pit, performing anaerobic treatment on waste pollutants, which enter the biogas generating pit, in the pig farm, and killing parasites and pathogenic microorganisms through anaerobic fermentation, wherein the chemical oxygen demand (COD) content is reduced, and the normal growth of aquatic plants in a wet land is facilitated; B, performing primary ecological wet land treatment, namely planting green watermifoil, growing the green watermifoil, absorbing nitrogen and phosphorus, harvesting the watermifoil as materials covering a tea yard and a fruit yard; C, treating secondary wet land treatment, namely planting perennial bengal waterdropwort herb in winter, planting aquatic water spinach in summer, and harvesting the water spinach and the perennial bengal waterdropwort herb from the wet land each year; D, treating a tertiary economical wet land, namely planting perennial bengal waterdropwort herb in windter, planting lotus root in summer, putting natural crucians into the wet land, and harvesting the lotus root, the bengal waterdropwort herb and water products from the wet land each year. The construction cost and the running cost are low; the method is easy to operate; the nitrogen, the phosphorus and the COD (Chemical Oxygen Demand) in the waste in the pig farm can be greatly treated; and the method is extremely good in popularization and application prospect.

The invention provides a eupolyphaga feed with good palatability and high nutrient content. The eupolyphaga feed is prepared from the following components in parts by weight: 10-20 parts of rice bran, 10-20 parts of bran, 4-6 parts of fish meal, 0.2-0.5 part of table salt, 4-6 parts of celery leaves, 2-4 parts of red kojic rice, 4-6 parts of gingko leaves, 2-4 parts of watermelon peels, 3-5 parts of peanut leaves, 4-6 parts of pumpkin peels, 4-6 parts of sorghum roots, 2-4 parts of bitter gourds, 2-4 parts of chili leaves, 1-3 parts of radix astragali, 1-3 parts of black tea, 1-3 parts of coriandrum sativum, 1-3 parts of toona sinensis leaves, 1-3 parts of garlics, 1-3 parts of rape seed cakes, 4-6 parts of soybeans, 1-3 parts of rhizoma Chuanxiong, 1-3 parts of rhizoma phragmitis, 1-3 parts of pericarpium trichosanthis, 3-5 parts of banana peels, 1-3 parts of white sesames, 3-5 parts of protein powder, 1-3 parts of folium mori, 1-3 parts of corn stigmas, 1-3 parts of folium zanthoxyli bungeani, 1-3 parts of mint leaves and 1-3 parts of rapeseeds. In all the raw materials, substances which are harmful to health and growth are not contained; raw material sources are wide, a preparation process is simple and the cost is low; the appetite of eupolyphaga can be increased, and the survival rate and the growth speed of the eupolyphaga are improved; and the self immunity of the eupolyphaga is enhanced.

The invention discloses a comprehensive technology for agricultural planting and breeding, and particularly relates to a method for three-dimensional planting and breeding of agricultural products including two types of plants and one type of animal, mainly referring to a three-in-one method for three-dimensional planting and breeding of luffa, cress and crabs so as to achieve high economic benefits for high-tech agricultural planting and breeding. The method for three-dimensional planting and breeding of agricultural products like luffa, cress and crabs realizes the three-in-one three-dimensional planting and breeding of the agricultural products like luffa, cress and crabs including two types of plants, namely, luffa and cress, and one type of crustacean, namely, crabs through the building of a crab pool and a cress field, the planting and breeding of luffa and cress, and the breeding and disease prevention of the crabs. The agricultural products planted and bred by the method have low cost, high yield and high benefit, the quality of the agricultural products is greatly improved, the yield and benefit are doubled, more than ten thousand yuan per mu yield a year is realized, and the method has significant promotional value.

The invention discloses a method for making serofluid dish. The method comprises the following steps of: making the serofluid dish by vaccinating a composite strain of saccharomycetes and lactic acid bacteria; respectively vaccinating bacteria liquids of the saccharomycetes and the lactic acid bacteria by using a vaccination amount with 5-15% of surface liquid volume, wherein a volume ratio of the bacteria liquid of the saccharomycetes to the bacteria liquid of the lactic acid bacteria is (0.2-1):1; fermenting at a temperature of 30-43 DEG C for 3-6 days and stirring for one time per 24 hours, so as to obtain the serofluid dish after fermentation. According to the method provided by the invention, the serofluid dish obtained by vaccinating the composite strain of the saccharomycetes and the lactic acid bacteria for fermenting has the advantages of rapid souring, pure sour taste, rich nutrient substance, long storage time, fresh scent of smell and specific smell of the fermentation of the saccharomycetes and the lactic acid bacteria, and higher and more stable quality.

The invention relates to a green composite additive for sauced beef, which is characterized in that the green composite additive is prepared by a composite curing agent and a composite spraying agent, wherein the composite curing agent contains 0.6 to 1.2 weight portions of celery powder, 0 to 0.4 weight portion of spinach powder, 0.08 to 0.15 weight portion of nitrate reducing bacteria and 0.08 to 0.015 weight portion of abnormal VC sodium; and the composite spraying agent contains 0.05 to 0.15 percent of tea polyphenol and 0.7 to 2 percent of sodium lactate aqueous solution. The composite additive is nutritious, healthy and widely applied, and not only can be applied to the sauced beef but also can be applied to meat products such as smoked sausages, smoked hams, fermented sausages, and so on. Moreover, the green composite additive accords with the requirements of consumers on safe and green foodstuffs, has larger realistic meaning in industrial production, provides a novel concept for production of the green meat products, and simultaneously creates good economic benefit for enterprises.