88 results about "BITTER FENNEL" patented technology

The invention discloses a Chinese herb koji formula, wherein the Chinese herb koji formula production raw materials comprise, by weight, 56% of rice, 20% of wheat bran, 10% of rice bran, 0.3% of Q303 rhizopus, 0.2% of rhizopus oryzae, 2% of licorice root, 2.5% of polygonum hydropiper, 1% of xiaosanzaojiao, 2% of oldenlandia cantonensis how, 1% of feikou, 1% of clove, 1% of fennel, 1% of cinnamomum cassia presl, 1% of pericarpium citri reticulatae, and 1% of cortex acanthopanacis. According to the present invention, the formula and the production method of the Chinese herb koji are provided, the advantages of the Xiaoqu, the Bran koji and the traditional Chinese herb particle koji are summarized with the production of the Chinese herb koji of the present invention, the Chinese herb koji of the present invention has the same advantages of convenient use and stable yield as the bran koji and the Xiaoqu during the wine production while the traditional excellent flavor is retained on the wine quality, the disadvantages of various qu are perfectly overcome, and during the production process, the hypha grows uniformly and sturdily, the baking is uniform and fast, the production is simple, the quality is stable, such that the production method is suitable for industrial production.

The invention relates to a seasoning for steamed pork with rice flour. The seasoning comprises the following components by weight: (1) a powder packet: 50-70 parts of rice, 30-45 parts of sticky rice, 3-5 parts of white granulated sugar, 0.1-1 part of pepper, 0.1-1 part of Chinese red pepper, 0.1-1 part of anise, 0.1-1 part of fennel, 0.1-1 part of Chinese cinnamon, 0.01-0.1 part of clove, 0.01-0.1 part of white pepper, and 0.01-0.1 part of rhizoma kaempferiae; (2) a sauce packet: 10-35 parts of soybean paste, 10-30 parts of thick chilli sauce, 12-20 parts of vegetable oil, 12-20 parts of soybean sauce, 3-5 parts of cooking wine, 3-5 parts of aginomoto, 1-3 parts of ginger powder, 1-3 parts of vinegar, 1-3 parts of white spirit, 1-3 parts of chicken flavor, and 0.01-0.1 part of potassium sorbate. The seasoning for the steamed pork with rice flour is rich in nutrients, contains basic nutrients needed for a human body, and can supplement the basic foods required for the human body; the powdery materials have faint scent, are crisp and keep the original flavor, the sauce materials are unique in sauce flavor and are properly salty and fresh, and the requirements of people on the nutrients are met.

The invention relates to the technical field of food processing, and provides a preparation method of citronella lemon melon seeds. The method comprises the following steps of selecting sunflower seed raw materials; 0.2-0.3 g of lemongrass, 0.2-0.4 g of dried lemon slices, 0.05-0.07 g of clove, 0.1-0.3 g of anise, 0.05-0.07 g of fennel, 0.1-0.3 g of radix glycyrrhizae, 0.05-0.07 g of cinnamon, 0.05-0.06 g of galangal and 0.05-0.06 g of pericarpium citri reticulatae are added into every 100 g of clean water for preparing a material water to be decocted; 6-7 g of salt, 0.1-0.3 g of sodium cyclamate, 0.03-0.05 g of saccharin sodium salt, 0.02-0.04 g of sucralose and 0.01-0.03 g of a compounding antioxidant are added into every 100 g of the material water and added into a micropressure pot and stirred until the materials are dissolved completely; then, the sunflower seeds are added into the micropressure pot to be cooked. The lemongrass and lemon slices are added into the material water, the sweet and sour melon seeds with natural lemon fragrance are obtained, and the citronella lemon melon seeds are particularly suitable for being eaten in summer.

The invention discloses a preparation method of a special cooking wine for cooking a soup and increasing flavor. The method is characterized in that the cooking wine comprises the following ingredients by weight in per liter of finished cooking wine: 10-14g of dry mushroom, 0.8-1.2g of pricklyash peel, 0.6-1.0g of pepper, 0.4-0.8g of fennel, 0.4-0.8g of tsaoko amomum fruit, 0.1-0.3g of myristica fragrans, 0.1-0.3g of syzygium aromaticum, 1.5-2.5g of extractive extractive, 1.5-2.5g of I+G (5'-ribonucleotides), 1.5-2.5g of yeast extractive, 15-25g of trehalose, 15-25g of white granulated sugar, 10g of table salt, 15-25ml of mature vinegar and 500ml of glutinousrice fermentation base wine. The preparation method comprises the following steps of: adding the ingredients No. one and two pulverized to 0.5-1.5mm<3> to water which is 1-11 times of the total weight of the two ingredients; leaching for 2.0-4.0h under the condition of 90-95 DEG C and filter pressing to obtain a water leach liquor of the two ingredients; adding the ingredients from No. three to seven pulverized to 0.5-1.5mm<3> to 95 percent edible alcohol which is 7-9 times of the total weight of the five ingredients; leaching for 15-20d at room temperature; determining the volume of a filter liquor after press filtering to a required volume by using 95 percent edible alcohol to obtain an alcohol leach liquor of the five ingredients; uniformly mixing other ingredients requiring no leaching with the water leach liquor of the ingredients, the glutinousrice fermentation base wine and the alcohol leach liquor of the ingredients, and then adding water to determine the volume to a required volume; and then preparing the special cooking wine for cooking a soup and increasing the flavor with an alcoholic strength of 15 percent through the processes of filtering, bulking, sterilizing, cooling, and the like. The cooking wine is used for increasing the flavor of various soup dishes.

The invention relates to a production method of rose vinegar. A problem that existing rose vinegar cannot fully perform the medicinal values of rose is solved in the invention. The production method of the rose vinegar comprises the following steps: 1, mixing fresh rose flowers, Ligusticum wallichii, Eucommia ulmoides and Fructus Foeniculi, and crushing the obtained mixture to 200 meshes or below to obtain a first mixture; 2, mixing carefully chosen glutinous rice and mineral water, and boiling the carefully chosen glutinous rice and mineral water for 1 h to obtain a fourth mixture; and 3, mixing a third mixture, a sixth mixture and traditional pure vinegar according to a mass ratio of 1:4:1 to obtain a seventh mixture, adding vinegar koji to the seventh mixture, uniformly stirring the seventh mixture and the vinegar koji, placing the seventh mixture and the vinegar koji in a liquid fermentation tank, carrying out reflux fermentation at 26-30 DEG C for 144-192 h, and standing the fermented seventh mixture for 72-96 h to obtain an eighth mixture. The method is suitable for producing the rose vinegar.

The invention provides a crab cream beef granule, being prepared from the following components in parts by weight: 100-120 parts of beef, 20-30 parts of fish, 10-15 parts of crab cream, 0.3-0.8 part of fructus cinnamomi, 1-1.3 parts of myrcia, 2-3 parts of fennel, 0.2-0.4 part of radix angelicae, 0.5-0.8 part of pepper, 3-5 parts of ginger, 0.2-0.4 part of dried tangerine or orange peel, 0.2-0.25 part of cinnamon, 0.3-0.4 part of licorice root, 0.3-0.5 part of anise, 5-10 parts of sugar, 4-7 parts of table salt, 2-4 parts of aginomoto and 20-30 parts of yellow rice or millet wine. By adopting a creative processing technology, the beef granule is excellent in taste, tastes delicious, is convenient to eat and high in nutritive value, meets the dietary habit of Chinese people, and can meet the requirements on sense, nutrition and safety of meat products for exportation.

The invention relates to a herbal spice for foods, and belongs to the field of food processing. The herbal spice used for cold soup comprises grosvenor momordica fruits, nardostachyos roots, clove, star anise, fennel, tsaoko amomum fruits, villous amomum fruits, galanga resurrectionlily rhizomes, cardamom fruits, netmeg, cassia bark, myrcia, dahurian angelica roots, dried tangerine peel, beautifulgalangal fruits, lesser galangal rhizomes, lemongrass, common aucklandia roots, licorice, dried ginger and pepper. The above spices are mixed with the proportioning so as to emit a fragrance which issweet and mellow in top note, strong in traditional Chinese medicine smell, lasting in herbal aroma, and sweet. The fragrance does not bore people for a long time, and an after smell is quietly elegant, and the top note is pleasant and refreshing. The herbal spice can be applied to a plurality of cooking styles and food processing fields, and is wide in universality. The technical scheme comprises the following steps: crushing the spice components to obtain ultra-fine crushed particles, carrying out hydrolysis with a cellulolytic enzyme and a proteolytic enzyme to completely destroy the cellwall structure of the spice plants and to fully release the aroma molecules inside cells, and carrying out soaking in cold water to give off a strong spice fragrance.

The invention discloses fructus mume health tea, and belongs to the field of traditional Chinese medicine health products. The health tea comprises, by weight, 15-20 parts of fructus mume, 10-15 parts of mulberries, 8-12 parts of fennel, 6-10 parts of white hyacinth beans, 5-8 parts of loquat leaves, 10-15 parts of radix pseudostellariae, 8-12 parts of polygonatum odoratum, 8-12 parts of lilies, 6-10 parts of radix trichosanthis, 5-8 parts of pomegranate peel, 10-15 parts of black sesame, 10-15 parts of jujube, 6-10 parts of melia toosendan, 8-12 parts of semen raphani, 8-12 parts of endothelium corneum gigeriae galli, 8-12 parts of oroxylum indicum, 6-10 parts of swertia mileensis, 6-10 parts of concha arcae, 5-8 parts of fagopyrum dibotrys, 8-12 parts of chrysanthemum indicum, 5-8 parts of euphorbia humifusa, 6-10 parts of coix seeds, 8-12 parts of Chinese yam and 10-15 parts of honey. Natural traditional Chinese medicines are adopted to serve as raw materials, the traditional Chinese medicines have a synergetic action and play the effects of strengthening the spleen and the stomach, soothing the liver and regulating qi, promoting digestion and removing stagnancy, the treatment effect is accurate, and the health tea has no toxic and side effects, has a good treatment effect on patients suffering from dyspepsia and is an ideal health drink.

The invention discloses a traditional Chinese medicine mosquito-expelling composition. The traditional Chinese medicine mosquito-expelling composition is prepared from the following raw materials in parts by weight: 10-20 parts of melia azedarach fruits, 10-20 parts of mint, 10-20 parts of murraya paniculata, 10-20 parts of radix sophorae flavescentis, 10-20 parts of senecio scandens, 10-20 parts of ligusticum wallichii, 10-20 parts of acorus calamus, 10-20 parts of folium artemisiae argyi, 10-20 parts of agastache rugosus, 10-20 parts of dried tangerine or orange peel, 10-20 parts of frankincense, 10-20 parts of clove, 10-20 parts of saposhnicovia divaricata, 10-20 parts of cassia twig, 10-20 parts of myristica fragrans, 10-20 parts of fennel, 10-20 parts of lithospermum herb, 10-20 parts of radix stemonae, 10-20 parts of fructus evodiae, 10-20 parts of indigo naturalis and 10-20 parts of shinyleaf pricklyash root. The traditional Chinese medicine mosquito-expelling composition adopts multiple natural plant extracts, is natural and mild, can be used for preventing biting by mosquitoes and also can be used for quickly relieving discomfort after the biting by the mosquitoes. The traditional Chinese medicine mosquito-expelling composition product is pure, mild and free of irritant and provides safe care for skin, so that people can not be invaded or harassed by the mosquitoes in summer; and the traditional Chinese medicine mosquito-expelling composition is natural and mild, safe, free of greasy, next to skin and comfortable.