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 discloses a scylla serrata sesame butter. The sesame butter is prepared form the following ingredients in parts by weight: 60-80 parts of minced scylla serrata meat, 50-60 parts of sesame butter, 10-20 parts of sesame, 30-40 parts of sesame oil, 10-15 parts of fennel, 2-4 parts of pepper, and 15-20 parts of salt. The scylla serrata sesame butter disclosed by the invention not only has the seasoning characteristics of a common sesame butter, but also has the high-nutrition scylla serrata ingredient.

The present invention discloses a seasoning oil. The seasoning oil includes the following raw materials in parts by weight: 85-88% of salad oil, 0.5-1% of Chinese prickly ash, 1-1.5% of star anises, 1-1.5% of radix angelicae dahuricae, 0.1-0.3% of herb of rose pelargonium, 0.5-1% of cumin, 0.02-0.05% of cloves, 0.1-0.2% of cassia bark, 1-1.5% of chilies, 0.5-0.7% of fructus tsaoko, 2-3% of peanut kernels, 1-1.5% of sesame seeds, 1-2% of fresh gingers, and 0.5-1% of garlic. The seasoning oil is low in processing temperature, healthy and safe, and wide in application range. Each of the raw materials is complementary, contributing to a unique and delicious taste. The seasoning oil is suitable for various cooking methods of frying, oil-frying, stir-frying and blending, can replace a variety of seasoning materials and edible oil, and brings a whole new experience for people who cook.

The invention relates to soft-shelled turtle food. The soft-shelled turtle food is prepared by a main raw material and an auxiliary material, wherein the main material comprises the following raw materials in part by weight: 500 to 700 parts of soft-shelled turtle; the auxiliary material comprises the following raw materials in part by weight: 100 parts of lard, 2 to 3 parts of welsh-onion stalk, 1 to 2 parts of ginger slice, 2.1 parts of yellow pasta sauce, 1.8 parts of wild pepper, 3.5 parts of cassia bark, 3.5 parts of common fennel, 3.5 parts of anise tree, 1.4 parts of spiceleaf, 3.5 parts of lemongrass herb, 1.1 parts of liquorice, 0.4 part of tsaoko, 2.1 parts of round cardamom fruit, 3.2 parts of cape jasmine, 1.8 parts of fructus piperis longi, 2.7 parts of nutmeg, 1.3 parts of lesser galangal, 1 part of small galangal, 3.5 parts of sodium cyanide, 0.7 part of angelica dahurica, 20 parts of sauce, 30 parts of Shaoxing spirit, 7 parts of pork bone and 50 parts of pork skin soup. The soft-shelled turtle food has the advantages that: good raw materials are selected in an appropriate ratio, so that the soft-shelled turtle meat is fresh, tender and fragrant, the nutrient content of the soft-shelled turtle is fully released, the absorption rate of human body is improved, and the health of people is benefited.

The invention relates to a preparation method of sauce-stewed water-soluble liquid spice. The method comprises the following steps: firstly, mixing the following raw materials of the spice in parts by weight: anise, pepper, fennel, clove, nutmeg, bay leaves, tsaoko amomum fruit, resurrection lily rhizome, amomum cardamomum, licorice root, dried ginger, galangal, fructus amomi, dahurian angelica root, katsumadai seed, cassia, dried tangerine or orange peel and white pepper; proportionally weighing the raw materials, adding a protective agent, and crushing the mixture of the raw materials and the protective agent into 30-mesh coarse powder by using a high-speed crusher; distilling the coarse powder through a water steam distillation still, and performing oil water separation after distillation to obtain mixed distillation essential oil; transferring the mixed spice after distillation to an extraction tank, continuously carrying out solvent extraction, and filtering an extracting solution and concentrating to obtain a mixed spice extract; adding the mixed distillation essential oil to the mixed spice extract, and performing uniform grinding through a colloid mill to obtain the sauce-stewed water-soluble liquid spice.

The invention relates to the technical field of foods, and concretely relates to a garlicky chili oil and a making method thereof. The chili oil is mainly made from 70-90 parts of plant oil, 2-5 parts of chili, 8-11 parts of garlic, 1-2 parts of scallion, 0.8-1.5 parts of ginger, 0.1-0.5 parts of myrcia, 0.3-0.8 parts of Fructus Amomi, 0.5-1 part of aniseed, 0.1-0.5 parts of cinnamon, 0.3-0.8 parts of Fructus Tsaoko, 0.3-0.8 parts of cumin, 0.1-0.5 parts of Fructus Foeniculi, 0.1-0.5 parts of Kaempferia galanga L., 0.1-0.5 parts of pepper, 0.1-0.5 parts of Chinese angelica root, 0.1-0.5 parts of dried orange peel, 0.1-0.5 parts of clove and 0.05-0.15 parts of dahurian angelica root. Synergism of all above raw materials in the chili oil makes the chili oil have plum and lasting fragrance, refreshing garlic fragrance and hot mouthfeel, and the oil temperature and the adding sequence of the raw materials are limited to further improve the fragrance and the mouthfeel of the chili oil.

The invention relates to the technical field of braised chicken processing, and particularly relates to a braising sauce and a preparation method thereof. The braising sauce is prepared from the following components in parts by weight: 48-52 parts of soybean sauce, 37-42 parts of oyster sauce, 22-27 parts of white sugar, 13-17 parts of salt, 7-12 parts of aginomoto, 47-52 parts of salad oil, 195-202 parts of clear water, 18-22 parts of light soy sauce, 28-33 parts of dark soy sauce, 18-22 parts of chicken powder, 0.8-1.3 parts of anise, 0.8-1.2 parts of cumin, 3-6 parts of myrcia, 1.1-3 parts of black pepper, 1.7-2.3 parts of Chinese prickly ash, 1.8-2.2 parts of fructus amomi, 2.4-3.2 parts of clove and 2.8-3.3 parts of vanilla. The braising sauce and the preparation method thereof enable the braised chicken to be delicious and tasty, moreover, the nutritional value of the braising sauce is improved, and the braising sauce has the advantages of no additives, no pigments, no essences and no preservatives.

The invention relates to a formula of fresh and fragrant margarya melanioides noodle brine. The formula consists of the following raw materials in parts by weight: 100 parts of water, 2 parts of whitegranulated sugar, 8 parts of margarya melanioides meat, 3 parts of pig barrel bones, 2 parts of dried scallops, 2 parts of shiitake mushrooms, 5 parts of yellow wine, 2 parts of butter, 1 part of a soy sauce, 3 parts of fermented bean curds, 8 parts of fresh ginger, 0.5 part of dried orange peel, 0.5 part of rhizoma kaempferiae, 0.5 part of star aniseeds, 0.5 part of fructus momordicae, 0.2 partof licorice roots, 0.15 part of fennel fruits, 0.15 part of bay leaves, 1.5 parts of red glossy ganoderma, 5 parts of fermented glutinous rice juice, 1.0 part of green glossy ganoderma, 0.1 part of fructus tsaoko, 0.1 part of bay leaves, 0.1 part of dry red peppers, 0.1 part of Chinese prickly ash, 1 part of garlic, 1 part of purple perilla and 3 parts of sour bamboo shoots. Compared with the prior art, the formula disclosed by the invention has the advantages that the brine obtained through decoction is fresh and fragrant; and 1.5 parts of the red glossy ganoderma, 5 parts of the fermented glutinous rice juice and 1.0 part of the green glossy ganoderma are added, so that the fresh and fragrant margarya melanioides noodle brine has good effect of restraining symptoms that people suffer from excessive internal heat after eating margarya melanioides noodles, including swelling and pains in throat, swelling and aching of gum, perleche, dryness and crack of lips, dental ulcer, abdominal pains, diarrhoea and the like.

The invention relates to a hot and spicy jerusalem artichoke sauce and a preparation method thereof. The hot and spicy jerusalem artichoke sauce mainly comprises the following raw materials by weight: 150 to 200 parts of jerusalem artichoke, 100 to 150 parts of peanut, 20 to 50 parts of sesame, 50 to 80 parts of fresh capsicum, 50 to 100 parts of garlic, 30 to 50 parts of ginger, 150 to 250 parts of plant oil, 1 to 4 parts of Chinese prickly ash oil, 0.1 to 1 part of spice, 20 to 40 parts of salt and 15 to 25 parts of monosodium glutamate, wherein the spice comprises, by weight, 0 to 0.04 part of anise seed, 0.02 to 0.08 part of common fennel fruit, 0.02 to 0.08 part of cassia bark, 0.02 to 0.05 part of Chinese prickly ash and 0.04 to 0.3 part of pepper. The preparation method comprises the following steps: pretreatment of the raw materials; stir frying of the hot and spicy sauce; canning; exhausting; sterilization; cooling; etc. According to the invention, jerusalem artichoke is used as a raw material, so the economic value of jerusalem artichoke is increased; the sauce is convenient to carry, nutritional and healthy; and the reparation method is simple and suitable for industrial production.

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 discloses a formula of thick broad-bean sauce with common fennel. Raw materials of the formula comprise, by weight, 15-25% of broad bean, 1-5% of wheat meal, 40-50% of pepper, 10-20% of salt, 3-6% of edible plant oil, 1-3% of white sugar, 0.1-0.5% of Chinese prickly ash, 1-2% of monosodium glutamate, 1-2% of chicken essence, 1-2% of common fennel powder and 0.05-0.15% of common fennel essential oil. The common fennel essential oil obtained by extraction of common fennel seed essential oil has an excellent broad-spectrum antibacterial effect on common food-borne pathogenic bacteria and spoilage fungi, is a natural preservative, can be used as a good natural substitute for a preserving agent in the food industry, and can replace a food preservative to some extent. The formula for production of the thick broad-bean sauce with common fennel is simple, can help reduce cost of the production process flow and is easy for promotion and application.

The invention discloses a black spiced purslane, which is prepared by pickling, airing, re-pickling and fermenting the following raw materials in part by weight: 100 kg of purslane, 8-12 kg of salt, 0.15-0.3 kg of wild pepper, 0.15-0.3 kg of aniseed, 0.15-0.3 kg of cinnamon, 0.05-0.15 kg of fennel and 0.05-0.1 kg of clove. According to the invention, the salt and spice in different ratios are adopted according to tastes of different objects so as to meet more demands of people having different tastes. The product is obtained by pickling and natural fermentation, so that the product is delicious, tasty, and rich in aftertaste; the black spiced purslane prepared by fermentation can be stored for long time without preservative; and the shelf life can be up to 18-24 months.

The invention discloses a special walnut boiling process. The process comprises the following steps: dispersing 2.8 to 3.0 parts of auxiliary aniseeds, 2.2 to 2.4 parts of pricklyash peels, 2.8 to 3.0 parts of fennel, 1.0 to 1.2 parts of chili pepper, 0.5 to 0.7 part of ginger and 25 to 27 parts of table salt by utilizing hot water to obtain a mixed solution, re-boiling the mixed solution, soaking 282 to 284 parts of walnuts in the mixed solution, finally spinning the water of the walnuts, draining the water of the walnuts to obtain the weird-flavor walnuts, carrying out vacuum packaging on the walnuts, sterilizing the walnuts at high temperature and high pressure, storing the packed walnuts at normal temperature, wherein the shelf life can reach 180 days. By adopting the weird boiling process, the dry and rough taste of the original-flavor walnut can be overcome, the nutrients of the original-flavor walnut can be reserved, and the edible value is high.

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 curry condiment and a preparation method thereof. The curry condiment consists of the following components in parts by weight: 28-32 parts of radix curcumae longae, 9-11 parts of amomum tsao-ko, 7.5-8.5 parts of pepper, 2.9-3.1 parts of anise, 4.8-5.2 parts of cortex cinnamomi, 1.9-2.2 parts of amomum villosum, 1.9-2.2 parts of clove, 1.9-2.2 parts of fennel, 7.5-8.5 parts of large red pepper, 5.5-6.5 pars of red cluster pepper, 1.9-2.2 parts of liquorice, 1.9-2.2 parts of cumin and 1.9-2.2 parts of bay leaf. The preparation method of the curry condiment comprises the following steps: crushing and mixing the raw materials according to a prescription to obtain a powder mixture and then frying the powder mixture for 8-12 minutes to obtain the curry condiment. The curry condiment is prepared according to dietary habits of Chinese people, is adaptive to taste of the Chinese people, is heavily fragrant in taste and is capable of improving appetite.

The invention belongs to the field of air filtering materials and in particular relates to an air filtering material with sterilization and disinfection functions. The air filtering material is prepared from the following raw materials in parts by weight: 100-300 parts of cordate houttuynia, 50-150 parts of fennel, 100-300 parts of cassia twig, 100-300 parts of eupatorium, 100-300 parts of illicium verum, 50-150 parts of mangnolia officinalis, 50-150 parts of angelica root, 50-150 parts of baical skullcap root and 600-1800 parts of edible vinegar (containing 4-6 percent of acetic acid). A preparation method of the air filtering material comprises the following steps of: a, respectively crushing the cordate houttuynia, the funnel, the cassia twig, the eupatorium, the illicium verum, the mangnolia officinalis, the angelica rot and the baical skullcap root in parts by weight into fine granules being about 20 meshes, and then sufficiently mixing the fine granules; and b, sufficiently and uniformly stirring the Chinese medicine mixture with 600-1800 parts of edible vinegar (containing 4-6 percent of acetic acid), and placing for 24 hours in an closed manner.

The invention discloses mushroom and agaric sauce. The mushroom and agaric sauce is prepared from the following raw materials in parts by weight: 30-40 parts of dried mushrooms, 10-30 parts of straw mushrooms, 30-40 parts of black agarics, 40-60 parts of fermented soya beans, 10-20 parts of peanuts, 10-20 parts of vegetable oil, 4-8 parts of table salt, 5-9 parts of aginomoto, 20-30 parts of chili oil, 5-9 parts of ginger, 3-5 parts of anises, 3-5 parts of cinnamons and 3-5 parts of fennels. The mushroom and agaric sauce disclosed by the invention takes various mushrooms and the black agarics as the raw materials; and the mushroom and agaric sauce contains a plurality of types of amino acids needed by human bodies and has the effects of inhibiting the increasing of blood lipid, lowering cholesterol, preventing hyperlipidemia, promoting appetite, tonifying spleen and tonifying qi, and improving the immunity. The mushroom and agaric sauce has abundant nutrients and a unique taste, is green and healthy, and is a green good item which is suitable for people of all ages.

The invention relates to the technical field of foods, in particular to a seasoning, which comprises wild pepper, aniseeds and ginger. The seasoning is characterized by further comprises 20 parts of cinnamon, 2 parts of fennel fruit, 12 parts of nutmeg, 3 parts of atpinia officnarum hange, 2 parts of Chinese eaglewood, 3 parts of costustoot and 1 part of flos caryophyllata. The seasoning has the advantages of fragrance, taste, unique flavor, clean and sanitary, and is convenient to use.

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 a mushroom seasoning flour which is prepared from the following raw materials in parts by weight: 50-60 parts of pleurotus eryngii, 40-50 parts of straw mushroom, 30-40 parts of snake butter, 2-4 parts of salt, 4-8 parts of black pepper, 3-7 parts of anise, 3-7 parts of gingers, 3-5 parts of cinnamon, 3-5 parts of fennel, 5-7 parts of pericarpium citri reticulatae and 100-120 parts of water. The mushroom seasoning flour provided by the invention utilizes the characteristics of the mushrooms which are rich in the mineral substances, such as, protein, carbohydrate, vitamins, calcium, magnesium, copper and zinc, so that the mushroom seasoning flour is capable of promoting the immunologic function of a human body, has anti-cancer, blood fat reducing, intestines and stomach moistening and beautifying functions for the human body, and also is capable of increasing the appetite, tonifying spleen and benefiting qi. Besides, the nutritional ingredient of the seasoning flour is increased.

The invention discloses yolk three-black food peanut butter. The yolk three-black food peanut butter is prepared from 160-200 parts by weight of black peanut kernel, 5-8 parts by weight of black soya bean, 15-18 parts by weight of black sesame, 20-30 parts by weight of condensed milk, 3-5 parts by weight of fennel, 14-16 parts by weight of aniseed, 3-5 parts by weight of yolk powder, 7-10 parts by weight of mulberry-coconut mixed powder, 5-10 parts by weight of table salt, 10-20 parts by weight of white sugar, 25-30 parts by weight of butter and 8-12 parts by weight of strawberry freeze-dried powder. The yolk three-black food peanut butter realizes reasonable compatibility of black peanut kernel, black soya bean and black sesame, has nutrition features of black foods, has a fragrant and heavy taste and is rich in nutrients.

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 method for identifying the content of fennel mixed by fennel produced in Gansu and fennel produced in Szechuan and aims to solve the problem that the fennel is similar in appearance but large in price difference, and some illegal small retailers mix the fennel produced in different places with different proportions so as to use bad fennel to pretend good fennel. Currently, the price of the fennel produced in Szechuan and the price of the fennel produced in Gansu are large in difference, fennel adulteration identification reported in fennel literature can only achieve qualitative analysis, that is to say, whether adulteration exists or not can be determined through the analysis while the mixing proportion cannot be determined. The method is characterized in that HS-SPME-GC / MS (headspace-solid phase microextraction-gas chromatography / mass spectrum) analysis is used to use p-allylanisole and 3-methoxybenzaldehyde as the feature markers to quantitatively the proportion of the fennel produced in Gansu and the proportion of the fennel produced in Szechuan after mixing. The method has the advantages that standard substances are not needed, and the method is simple to operate, low in detection cost, wide in application range, and the like.

The invention discloses a vegetable sesame oil comprising star aniseed. A preparation method of the vegetable sesame oil comprises the following steps: taking the star aniseed, Fructus Foeniculi and Frutus Vanilla planifolia for cleaning respectively; drying the materials for 3 to 6 hours at a temperature of 50 to 70 DEG C; crushing the materials into particles with the particle size which is less than or equal to 2 mm; extracting and collecting the sesame oil from each material by utilizing a vapour distillation method; and then mixing and stirring the materials according to following parts by weight: 80 to 100 parts of the star aniseed oil, 10 to 20 parts of the Fructus Foeniculi oil and 10 to 20 parts of the Frutus Vanilla planifolia oil, thereby obtaining the vegetable sesame oil. According to the invention, the fragrant components in all the spice materials are extracted by utilizing the modern vapour distillation technology, and then mixed in accordance with an accurate formula, so that the prepared sesame oil has fewer impurities as well as pure color, flavor and taste. In addition, the prepared sesame oil can be added to the food to enhance the flavor and increase the color while a cooking action is not required.

The invention relates to the technical field of food processing, in particular to an oily pepper and a preparation method thereof, which uses high-quality dry red pepper as the main raw material, and uses 350°C oil to mix a certain proportion of star anise, cinnamon, grass fruit, Chinese prickly ash, garlic, and sesame , fennel, onion and ginger until there are no oil bubbles around the seasoning, remove the seasoning with a sieve, continue to heat the oil to 400°C, turn off the heat and cool to 200°C, pour the oil through the sieve with the seasoning into the container Put the crushed red chili in the bucket, stir for 15 minutes, put the stirred oily chili into the heat preservation bucket and let it stand for 12 hours, then seal and pack to obtain the finished oily chili. The present invention starts from the screening of raw materials, selects high-quality red pepper, linseed oil and huangjian rapeseed oil, cooperates with other raw materials, and undergoes a special production process to form a rich taste experience. There is no additive in the production process, which can make the pepper The active ingredients of the chili pepper are fully released to ensure the authentic taste of chili pepper, original flavor, rich taste and healthy nutrition.

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.

The invention discloses a sour and spicy river snail rice noodle soup base. The soup base is comprised of the following components in parts by weight: 45 to 55 parts of river snail meat, 15 to 25 parts of porcine bobbin bones, 10 to 20 parts of dry red chilies, 10 to 20 parts of rice vinegar, 2 to 5 parts of citric acid, 3 to 5 parts of sour bamboo shoots, 0.3 to 0.8 part of cassia bark, 0.5 to 1.0 part of star anise, 0.8 to 1.3 parts of common fennel fruits, 0.3 to 0.8 part of garlic, 0.3 to 0.5 part of tsaoko amomum fruit, 0.5 to 1.0 part of cardamom fruit, 0.8 to 1.3 parts of onions, 1-3 parts of raw ginger, 2-4 parts of white granulated sugar, 4-6 parts of sesame oil, 1-3 parts of fermented tofu juice, 0.5-1.5 parts of chicken essence and 3-5 parts of salt. The river snail rice noodlesoup base of the invention is sour, spicy, fragrant, fresh, oily but not greasy, and has the beneficial effects of being convenient to eat, saving time and being convenient to carry.