44 results about "Caraway seed" patented technology

The invention relates to a soilless cultivation method for caraway. The soilless cultivation method for caraway includes steps that S1, growing seedlings, to be specific, S11, using warm water to soak seeds for 24 hours; S12, putting the soaked caraway seeds on a sponge tray, wherein both the sponges and tray are sterilized through potassium permanganate solution in a soaking mode, a cross opening is cut in the center of each sponge, and each of the length, width and height of each cross opening is 1 centimeter; S13, accelerating germination, to be specific, using weak light below 1000 luxes to irradiate at the earlier germination accelerating stage, spraying 1: 800 carbendazim solution regularly, transplanting when the plant has 2 to 3 true leaves, wherein the growth period is 10 to 15 days in general; S2, cultivating, to be specific, transplanting caraway seedlings cultivated in a soilless mode to a soilless cultivation rack without damaging roots of the seedlings, and enabling 2 / 3 of each of the seedling root to be soaked in nutrient solution on the cultivation rack; maintaining the indoor temperature at 17 to 20 degrees centigrade at each day, using an LED with red light and blue light to continuously illuminate for more than 8 to 12 hours at each day, wherein the red light and blue light are alternated according to a ratio of 5: 2. By means of the soilless cultivation method for caraway, the output is high.

The invention discloses three-flavor nutrient healthcare bean curd and a preparation process thereof. The three-flavor nutrient healthcare bean curd comprises three main materials, namely soybeans, fish and eggs; the auxiliary materials include 20 kinds of natural plant perfume and mixed vegetable juice; and the coagulant is a composite coagulant. The raw material comprises the following components in parts by weight: 100-300 parts of soybeans, 50-200 parts of fish, 100-200 parts of eggs, 50-200 parts of cinnamon peel, 10-50 parts of fennel, 10-40 parts of pepper, 20-100 parts of anise, 10-30 parts of chilli, 10-60 parts of rhizoma kaempferiae, 20-100 parts of radix angelicae dahuricae, 10-80 parts of clove, 20-60 parts of semen myristicae, 5-30 parts of laurel, 2-20 parts of rosemary, 10-50 parts of black pepper, 10-80 parts of fructus amomi, 3-20 parts of thyme, 10-40 parts of cumin, 10-30 parts of leaf mustard, 5-50 parts of tonka bean, 10-60 parts of caraway seed, 5-30 parts of fructus tsaoko, 6-40 parts of basil, 30-200 parts of celery juice, 10-100 parts of spinach juice, 20-200 parts of rape juice, 20-100 parts of fresh cucumber juice, 10-80 parts of delta-glucolactone, 20-60 parts of gypsum and 10-50 parts of calcium acetate. The three-flavor nutrient healthcare bean curd disclosed by the invention reduces blood fat, prevents and controls coronary heart disease, prevents arteriosclerosis, regulates body immunity and improves memory.

The invention discloses a caraway seed processing method. The method includes the first step of seed breakage treatment, the second step of seed soaking treatment, the third step of seed comprehensive treatment and the fourth step of seed germination treatment. By means of the method, concentrated breakage treatment is conducted on seeds first, and the labor intensity of traditional manual shell breakage is lowered; the shells of seeds become soft after the seeds are soaked, and subsequent operation and final germination are facilitated; sodium chloride aqueous solution soaking and magnetic field treatment are conducted at the same time, and therefore the germination tendency and activity index of seeds are greatly increased, and seed germination is promoted. Finally, compared with a traditional method, the germination rate of seeds processed through the method is increased by 20-35%, the emerging time of seeds is shortened by 7-10 days, and seedlings grow vigorously.

The invention relates to a curry powder. The curry powder is composed of the following components in parts by weight: 15 to 25 parts of turmeric, 5 to 15 parts of aniseed, 5 to 15 parts of fennel, 1 to 3 parts of pepper, 5 to 15 parts of caraway seed, 6 to 10 parts of dry ginger, and 5 to 15 parts of dried orange peel. The curry powder has a unique flavor, is composed of pure natural nutrients, and has the advantages of palatable taste, rich fragrance, and rich nutrients. Moreover, the raw materials of the curry powder are all normal materials in the markets, thus the cost is low, and the curry powder has a vast market prospect.

An instant leiocassis longirostris head eaten with wine is prepared from leiocassis longirostris head and spices according to 100:8, wherein the spices consist of the following components by weight: 6 kg of salt, 3.5 kg of white granulated sugar, 1.5 kg of paprika powder, 1.5 kg of chilli powder, 0.3 kg of cumin powder, 0.2 kg of fresh ginger powder, 0.3 kg of garlic powder, 0.05 kg of clove powder, 0.08 kg of caraway seed powder, 0.02 kg of spicy essence, 0.4 kg of gourmet powder, 0.5 kg of white spirit, 0.5 kg of oyster juice, 0.2 kg of honey, 0.25 kg of nutritional seasoner, 0.05 kg of whole milk powder, 0.05 kg of a peach blossom extract, 0.05 kg of a lily extract, 0.05 kg of a pepper leaf extract, 0.05 kg of corn peptide and 0.05 kg of wheat oligopeptide.

The invention provides a method for making loach deep processing food. The method comprises the steps that loach is adopted as a main raw material, ginger, orange peel, caraway seeds, sichuanese peppercorn, myrcia, sweet-scented osmanthus and other ingredients are matched according to the smell characteristics of meat of the loach, the low-temperature drying technology is adopted for processing on this basis, and the flavor level is increased on the basis of guaranteeing nutritional ingredients. The loach food made through the method is in a dried meat shape, fishbones can be directly eaten through the baking function, the food is yellow or light yellow, pure and delicious in taste and good in elasticity, earthy smells are thoroughly removed, the chewy feeling of the product is prominent, and the advantages of being high in protein, low in fat and the like are achieved. The prominent technical effect is achieved through relatively simple technological improvement, cost is low, the process is easy to control, the nutrition composition of the food is optimized on the basis of improving the taste, and a good foundation is laid for large-scale production of the loach food.

The invention belongs to the technical field of food processing and particularly relates to beef sauce containing spicy type spices. The beef sauce is prepared from rod chilies, vegetable oil, beef, table salt, onions and the spicy type spices, and comprises the components in parts by mass: 30 to 40 parts of the rod chilies, 5 to 15 parts of the vegetable oil, 10 to 18 parts of the beef, 3 to 8 parts of the table salt, 1 to 3 parts of the onions and 5 to 10 parts of the spicy type spices. The mass ratio of components in the spicy type spices is that pimento powder to celery seeds to chili powder to caraway seed powder to Chinese parsley seeds to cumin powder is (5-10) to (5-10) to (20-30) to (5-10) to (3-6) to (7-12). Different from a common taste in the market, the beef sauce containing the spicy type spices, provided by the invention, has a more unique taste; under the precondition that the beef sauce containing the spicy type spices keeps the unique taste, the influences on the health of human bodies are not caused.

The invention relates to a medical microfilament and a preparation method thereof, and particularly relates to a medical microfilament for treating burns and scalds and a preparation method thereof. The medical microfilament is processed from the following components in parts by weight: 20-25 parts of traditional Chinese medicine extract powder, 40-50 parts of water-soluble polymer and 3-5 parts of plasticizing agent, wherein the traditional Chinese medicine extract powder is processed from the following traditional Chinese medicine raw materials in parts by weight: 4-8 parts of sanguisorba officinalis, 6-12 parts of phellodendron bark, 5-10 parts of radix angelicae, 4-10 parts of coptis root, 5-8 parts of caraway seeds, 3-9 parts of bitter melon slices, 5-10 parts of gromwell, 6-8 parts of safflower and 8-12 parts of giant knotweed. The medical microfilament provided by the invention is precise and appropriate in compatibility of medicines, has obvious effects of calming, soothing the nerves and promoting sleep, is convenient to take and good in reliability, and has a great specific surface area, good water solubility, high medicine release efficiency and a high medicine utilization ratio.

The invention discloses a sweet vegetable three-delicacy sausage which contains the following raw materials(based on weight radio): the main materials are dehydrated wax gourd slices 55-56, dehydrated carrot slices 25-35 and dehydrated ginger slices 8-12; the auxiliary materials are white sand suger 6-8, milk power 3-6, walnut powder 2-4, honey 1-2, caraway seed powder 3-6, furutsuki flour 2-4, green and red slices 1-2, carrageenan 4-6 and ice water 10-20. The preparation method of the sweet vegetable three-delicacy sausage includes the following steps: preparing materials, infusing and tying and pasteurizing. The invention has the beneficial effects that the invention takes the initiative to make sausages with vegetables, prolonging the fresh-keeping period and the shelf life of the vegetables. More importantly, from the point of nutriology, the invention makes a reasonable allocation of various vitamins and organically supplies nutrients to the human body; the sausage made through the method is crisp, sweet and tasty and good in taste, thus the invention creates a new method for deep processing of vegetables.

This invention discloses a method for deodorizing wastewater by using seed deodorizer. The seed deodorizer includes caraway seed, celery seed, etc. The seed deodorizer can be used for treating wastewater from pharmaceutical plants, chemical plants, food plants and dyeing plants, and has an ideal deodorizing effect. The method has such advantages as easy operation, good treatment effect, easy post treatment, no secondary pollution and no need for high investment. Besides, the method is environmentally friendly.

The invention discloses three-flavor nutrient healthcare bean curd and a preparation process thereof. The three-flavor nutrient healthcare bean curd comprises three main materials, namely soybeans, fish and eggs; the auxiliary materials include 20 kinds of natural plant perfume and mixed vegetable juice; and the coagulant is a composite coagulant. The raw material comprises the following components in parts by weight: 100-300 parts of soybeans, 50-200 parts of fish, 100-200 parts of eggs, 50-200 parts of cinnamon peel, 10-50 parts of fennel, 10-40 parts of pepper, 20-100 parts of anise, 10-30parts of chilli, 10-60 parts of rhizoma kaempferiae, 20-100 parts of radix angelicae dahuricae, 10-80 parts of clove, 20-60 parts of semen myristicae, 5-30 parts of laurel, 2-20 parts of rosemary, 10-50 parts of black pepper, 10-80 parts of fructus amomi, 3-20 parts of thyme, 10-40 parts of cumin, 10-30 parts of leaf mustard, 5-50 parts of tonka bean, 10-60 parts of caraway seed, 5-30 parts of fructus tsaoko, 6-40 parts of basil, 30-200 parts of celery juice, 10-100 parts of spinach juice, 20-200 parts of rape juice, 20-100 parts of fresh cucumber juice, 10-80 parts of delta-glucolactone, 20-60 parts of gypsum and 10-50 parts of calcium acetate. The three-flavor nutrient healthcare bean curd disclosed by the invention reduces blood fat, prevents and controls coronary heart disease, prevents arteriosclerosis, regulates body immunity and improves memory.

The invention discloses an ajowan-caraway seed ethyl acetate extract for resisting leucoderma and a preparation method thereof, and relates to the technical field of medicines. The ajowan-caraway seed ethyl acetate extract is prepared by a method comprising the following steps of: pulverizing ajowan-caraway seeds into 10-50 meshes of ajowan-caraway seed pulverized materials; adding 70-95 percent of ethanol water solution which is 6-20 times of weight parts of the ajowan-caraway seeds for performing ethanol extraction; soaking the seeds until the seeds are penetrated; and heating, back-flowing and extracting the seeds for 1-3 times at the temperature of 80-90 DEG C. The method is simple in process, and improves an utilization rate of the ajowan-caraway seed resources; the ajowan-caraway seed ethyl acetate extract has a high function of activating tyrosinase; the dosage of medicines for treating the leucoderma smaller than that of the medicines at present is used, so that the extract having the medicine efficiency as the same as that of a medicine for treating the leucoderma at present is achieved, and the ajowan-caraway seed resources are greatly saved, and the cost is reduced.

The invention relates to a preparation method of crab sauce. The preparation method comprises the steps of separating a crab shell from crab meat; steaming, drying and smashing the crab shell; adding alkaline protease, papain and water in a crab meat mixture for enzymatic hydrolysis; mixing broad bean paste with aspergillus oryzae, potato starch and water, thereby obtaining a yeast material; culturing the yeast material at constant temperature; pounding black tea and ginger, and boiling with water to obtain black tea and ginger water; mixing the yeast material and a crab meat enzymolysis product, adding the black tea and ginger water and salt, and carrying out heat preservation fermentation; then adding paprika powder, mustard powder, caraway seed powder, white granulated sugar, peanut kernel powder and incense wood grass meal, and continuously carrying out fermentation; and filling, sealing and sterilizing. With the adoption of the preparation method, as the crab meat enzymolysis product and the bean yeast material are fermented in a mixed manner, the production period is short, the salt content is low, the fermentation is complete, and the flavor is unique.