566 results about "Castanopsis sclerophylla" patented technology

The invention relates to a culture medium for pleurotus eryngii and a culture method thereof. The culture medium is prepared by the following components in parts by weight: 50-60 parts of watermelon stalk, 10-15 parts of chestnut shell, 10-15 parts of wheat bran, 5-10 parts of sweet potato powder, 1-2 pars of gesso, 1-2 parts of watermelon peel powder, 0.2-0.3 part of potassium dihydrogen phosphate, 1-2 parts of quicklime, 1-2 parts of gynostemma pentaphylla powder, 1-2 parts of schizonepeta tenuifolia root powder, 1-2 parts of Japanese honeysuckle stem powder, 0.5-0.8 part of cushaw tendril powder and 3-4 parts of modified Chinese medical stone powder. The culture method comprises: mixing the various components according to the ratio, adding water and uniformly mixing, packaging, sterilizing, inoculating, running spawn in a spawn-running chamber, fruiting and harvesting. The culture medium is scientific in formula; the cultured pleurotus eryngii has abundant nutrition, high content of trace elements, vitamins and calcium, and functions of reducing blood glucose and keeping health; also pleurotus eryngii is strong in anti-infection performance during fruiting and high in yield; and also wastes are changed into the edible substance, and the culture medium and the culture method have effect of changing waste into valuables and make a contribution to conservation-minded society.

The invention discloses Chinese chestnut food and a preparation method thereof. The Chinese chestnut food mainly comprises the main raw materials: 200-300 parts of Chinese chestnuts, 30-60 parts of column vegetables, 20-40 parts of herba cepbalanoplosis segeti, 20-30 parts of peppers, 30-50 parts of illicium verum, 15-30 parts of cinnamon, 10-20 parts of black peppers, 20-30 parts of flos caryophylli, 10-20 parts of edible salt, 10-15 parts of monosodium glutamate, 60-80 parts of sorbitol powder and a proper amount of malic acid water and is prepared by pickling, stewing, rinsing, packaging and sterilization. The Chinese chestnut food retains the pure color, the original juice and the original taste of raw fresh Chinese chestnuts; the processing method for the Chinese chestnut food completely realizes biological technical production, so that any pollution is avoided in a preparation process, and the development direction of 'nature and nutrition' of leisure food is met.

The invention provides a culture medium for cultivating coprinus comatus, which is composed of chestnut shells, crop straws or corncobs, dry livestock manure, calcium superphosphate, quick lime, enzyme bacterium and water. The method utilizing the culture medium to cultivate the coprinus comatus comprises the following steps: first, uniformly stirring all raw materials to produce a base material; second, stacking the base material for fermentation; third, bagging the fermented base material for inoculation so as to produce bacteria sticks; fourth, placing the bacteria sticks in a bacteria cultivating room; fifth, debagging the bacteria sticks so as to allow the bacteria sticks to be stood in a bed and is covered with soil; sixth, carrying out water spray management; and seventh, picking the coprinus comatus. According to the invention, the chestnut shells are basic material of the culture medium which is green and pollution-free, the cultivating process is simple, and the production cost is low; and the coprinus comatus is high in yield, good in quality, and high in biotransformation efficiency.

The invention discloses a technology for culturing chestnut pumpkin. The technology is characterized by comprising the following steps of: sowing and raising seedlings, preparing soil and applying fertilizer, plating, pinching and pruning, performing topdressing and watering, bearing fruit and adjusting, controlling insects, and harvesting; by the technology, the problems of low adaptability, low growth power, many insect pest and low yield of the conventional pumpkin in the production and culture process can be solved; and the technology is suitable for wide culture by farmers.

The invention relates to Chestnut cookies and a preparation method thereof. The Chestnut cookies comprise the following ingredients in percentage by weight: 30 to 40 percent of chestnut powder, 15 to 25 percent of salted eggs, 15 to 25 percent of flour, 5 to 10 percent of sweetening agent, 5 to 10 percent of dietary fibers, 1 to 2 percent of seaweed polysaccharide, 1 to 2 percent of grease and water. The preparation process comprises five steps, namely preparing syrup, uniformly stirring egg wash, making a dough, filling stuffing and baking. According to the Chestnut cookies disclosed by the invention, the sweetening agent, such as glucose syrup, stevia sugar or xylitol, replaces cane sugar used in conventional cakes, and the dietary fibers and the seaweed polysaccharide are added into the ingredients, so that the Chestnut cookies have the characteristics of low grease, high fiber, high vitamin and low energy while nutritional ingredients of chestnuts are kept, are particularly suitable for special populations such as fat patients, diabetes patients or patients suffering from cardiovascular disease to eat, have delicate and smooth taste and have crisp flavor.

The invention discloses an efficient compound fertilizer for greening flowers and a preparation method thereof. The compound fertilizer is prepared from the following raw materials in parts by weight: 40-50 parts of human excreta, 15-25 parts of peony seed meal, 10-15 parts of coffee grounds, 20-30 parts of corn meal, 10-15 parts of peanut meal, 12-16 parts of chestnut shell, 18-24 parts of melon peel, 5-10 parts of gleditsia sinensis powder, 4-8 parts of hoof powder, 3-6 parts of illite powder, 5-10 parts of kieselguhr, 10-15 parts of alcohol waste liquid, 17-23 parts of ammonium hydrogen carbonate, 10-15 parts of ammonium sulfate, 14-18 parts of calcium dihydrogen phosphate, 3-6 parts of potassium humate, 8-16 parts of modified attapulgite, 4-6 parts of jade powder and 3-5 parts of ochre powder. The compound fertilizer is reasonable and scientific in raw material proportioning, contains nutrients required by the growth of the greening flowers, is quick in response and long and comprehensive in fertility, has high activity and long fertility of organic fertilizers and biological fertilizers, fast-acting property of inorganic fertilizers and specificity of bacterial manures, promotes the photosynthesis of plants, greatly increases the utilization rate and the fertility, can also improve the ecological environment of the flowers, inhibit diseases and insect pests of soil and improve the soil structure, and can be widely applied to fertilization management of the greening flowers.

The invention relates to a traditional Chinese medicine formula beneficial to relieving cough and reducing sputum and belongs to the technical field of traditional Chinese medicines. The traditional Chinese medicine formula beneficial to relieving cough and reducing sputum comprises the following raw materials in parts by weight: 10-20 parts of cyclobalanopsis hui, 10-20 parts of longan bacterial parasite, 10-16 parts of phyllanthus emblica fruit, 6-12 parts of Chinese eriosema root, 8-14 parts of humulus scandens, 5-12 parts of beautiful millettia root, 8-15 parts of lawn pennywort herb, 5-10 parts of pitcher plant, 5-10 parts of loquat leaf, 5-9 parts of lemon leaf, 6-12 parts of purslane, 6-10 parts of acronychia pedunculata, 5-11 parts of Chinese chestnut, 4-9 parts of canarium album root, 5-10 parts of solanum pseudocapsicum, 5-10 parts of pink reineckea herb, 5-10 parts of roxburgh sumac and 6-9 parts of phoenix tree leaf. The traditional Chinese medicine formula beneficial to relieving cough and reducing sputum, disclosed by the invention, is obvious in treatment effect and short in treatment course and has the advantages that pneumonia can be exactly and effectively treated; the effects of relieving cough and reducing sputum are realized; and patients can free from the pain of diseases and return to normal work and life as soon as possible.

The invention discloses a lactation sow feed rich in vitamins and minerals and a preparation method thereof. The lactation sow feed rich in vitamins and minerals comprises the following raw materials in parts by weight: 120-160 parts of corn flour, 100-140 parts of corn protein starch, 80-100 parts of wheat bran flour, 70-90 parts of alfalfa powder, 50-80 parts of bean dregs, 60-70 parts of wheat flour, 25-30 parts of green grasses, 15-20 parts of green tree leaves, 4-8 parts of red beans, 3-5 parts of lotus seeds, 6-8 parts of exocarpium benincasae, 8-10 parts of chestnut powder, 5-7 parts of apple, 4-8 parts of coconut, 8-15 parts of bean curd, 2-3 parts of soy sauce, 1-2 parts of yellow wine, 0.5-1 part of calcium carbonate, 3-4 parts of pig bone, 1-2 parts of angelica sinensis, 1-2 parts of fructus amomi, 1-2 parts of radix ophiopogonis, 1-2 parts of dendrobe, 1-2 parts of ricepaper pith, 5-8 parts of black soybean meal, 3-5 parts of jujube pulp, 2-4 parts of longan pulp, 3-4 parts of litchi pulp, 2-3 parts of white sugar, 8-15 parts of phagostimulant and a proper amount of water. The feed is scientific in formula; the sow milk is increased; the milk is high in nutrient content.

The invention relates to chestnut flower composite tea drink and a preparation method thereof. The chestnut flower composite tea drink is prepared by mixing 40 to 95 percent of original extract solution of chestnut male inflorescence, green tea or black tea and dry chrysanthemum, 1 to 8 percent of white granulated sugar, 0.01 to 0.15 percent of nitric acid, 1 to 3 percent of honey, 0.03 to 0.08 percent of xanthan gum, 0.02 to 0.08 percent of sodium carboxymethylcellulose and the balance of water, preprocessing, crushing, lixiviating, centrifugally filtering, performing colloid grinding, homogenizing, sterilizing and encapsulating. The chestnut flower composite tea drink is lixiviated ultrasonically, has a certain health-care function, meets requirements of general consumers on mouthfeel, effects and the like, and has wide market prospect; the yield of active ingredients such as flavone and the like is greatly increased; and pigment, preservative and essence are not added.

The invention discloses a method for culturing lucid ganoderma by Chinese chestnut bud husks and waste branches. The method comprises culturing the lucid ganoderma by taking Chinese chestnut bud husks as the main ingredient. The lucid ganoderma cultured with the method has good growth vigour, good lucid ganoderma emergence performance, good commodity character and higher commercial application value.

The invention discloses a nutritional porridge product, in particular to health keeping and yuan solidifying bowl porridge and a preparation process thereof. The health keeping and yuan solidifying bowl porridge is a health keeping and yuan solidifying bowl porridge product prepared on the basis of a formula foundation of traditional yuan solidifying paste. Yuan solidifying paste, namely colla walnut paste, can nourish blood and moisturize skin if the paste is frequently consumed, is particularly suitable for young and middle-aged women who are deficient in qi and blood, elderly people who are insufficient in liver blood and people who are poor in constitution. The health keeping and yuan solidifying bowl porridge is prepared through meticulous decoction by concentrating yuan solidifying essence, adding rare ingredients of almonds, lily, corns, ginkgo, ormosia, soybeans, sticky rice, rice and the like on the basis of adding colla, red dates, walnut kernels, Chinese chestnuts, medlar and sesame according to a Chinese medicine health keeping theory, and can tonify qi and repose, nourish yang and tonify blood, solidify essence, strengthen bones and muscles, complement virtual loss and prolong life if the porridge is frequently consumed.

The invention discloses a health-preserving Chinese chestnut steamed corn bread which is prepared by the following steps by weight: putting 15-20 parts of black soya beans, 15-20 parts of pearl barley, 5-10 parts of lily, 5-10 parts of tremella, 5-10 parts of edible fungus, 5-10 parts of chrysanthemum, 1-2 parts of radix pseudostellariae and 1-2 parts of bird nest in 280-320 parts of water, heating to 60-70 DEG C and keeping the constant temperature for 4 hours, and filtering to obtain a filtrate; putting 280-300 parts of flour, 80-100 parts of Chinese chestnut flour, 50-60 parts of corn flour, 50-60 parts of millet flour and 60-80 parts of bean flour in a flour-mixing machine for uniformly stirring, adding 60-80 parts of Chinese chestnut particles, then adding the filtrate, adding 1-2 parts of yeast and 1-2 parts of baking powder for continuously stirring for 1 hour to obtain the raw material flour; putting in a fermenting box for 20 minutes after the raw material flour is made into steamed corn breads; then putting in a steam box for steaming and braking at 120 DEG C for 20 minutes to finally obtain the health-preserving Chinese chestnut steamed corn bread. The health-preserving Chinese chestnut steamed corn bread is organically combined with health-preserving Chinese herbal medicines and has the advantages that a manufacturing process is unique and the nutritional and medicinal health-care value is very high.

The invention discloses a blueberry pork floss roll. The blueberry pork floss roll is made of the following raw materials: by weight, 80-100 parts of self-raising flour, 20-30 parts of purple rice powder, 15-20 parts of lactalbumin powder, 10-15 parts of chestnut kernels, 8-10 parts of white sesame seeds, 30-40 parts of blueberry, 10-15 parts of pork floss, 15-20 parts of white sugar, 25-30 parts of eggs, 14-18 parts of palm oil, 1-2 parts of radix scutellariae, 2-3 parts of dried tangerine peel, 1-2 parts of cassia twig, 2-3 parts of galium aparine, 1-2 parts of achyranthes bidentata, 1-2 parts of phragmites communis, 1-2 parts of jerusalem artichoke, and 1-2 parts of buntal. According to the blueberry pork floss roll, nutritious ingredients such as the chestnut kernels and the white sesame seeds are added into egg rolls and enable the egg rolls to be sweeter, looser and softer, and the blueberry and the pork floss are made into stuffing, so that the blueberry pork floss roll is more unique in flavor and rich in taste. Finished products of the blueberry pork floss rolls has full-bodied blueberry flavor, and are not greasy and capable of being digested by a human body more easily. The blueberry pork floss roll has the advantages of harmonizing stomachs, tonifying spleens, enriching blood, improving eyesight, resisting to aging, and improving immunity of human bodies after being eaten for long time.

The invention discloses spleen and kidney tonifying alum-free sweet potato vermicelli which is characterized by being prepared from the following raw materials in parts by weight: 300-350 parts of sweet potato starch, 15-17 parts of green bean starch, 1.2-1.4 parts of xanthan gum, 0.8-1 part of composite phosphate, 25-35 parts of bitter gourd, 20-25 parts of apples, 14-18 parts of lotus seeds, 8-12 parts of walnut kernels, 12-14 parts of buckwheat powder, 6-8 parts of beef, 3-5 parts of sea cucumber, 10-14 parts of lotus root starch, 16-18 parts of Chinese chestnut powder, 6-8 parts of corn cervi pantotrichum, 5-9 parts of eucommiae bark, 5-7 parts of rhizoma polygonati and 7-9 parts of poria cocos. Different from a conventional method of adding alum, by adding the green bean starch, the xanthan gum and the composite phosphate, the toughness and elasticity of the sweet potato vermicelli disclosed by the invention are enhanced, and a breaking rate when boiled in water is also reduced; by adding the bitter gourd, the apple, the lotus seed, the walnut kernel and like raw materials, the nutritive value of the vermicelli is enhanced; with the addition of traditional Chinese medicinal components such as the corn cervi pantotrichum and the eucommiae bark, the vermicelli has health effects of notifying spleen and kidney, and the like; and the economic value of the sweet potato vermicelli is improved.

The invention provides wheat-flavor chips and a preparation method thereof. The wheat-flavor chips are prepared from following raw materials in parts by weight: 50-60 parts of purple sweet potatoes, 30-35 parts of potatoes, 10-13 parts of buckwheat powder, 10-12 parts of barley powder, 4-5 parts of white sugar, 3-4 parts of salt, 8-10 parts of soybeans, 25-28 parts of blueberry juice, 4-5 parts of Chinese chestnut powder, 2-3 parts of arabian jasmine flowers, 3-4 parts of magnolia flowers, 2-3 parts of mints, 4-6 parts of rabdosia rubescens, 5-7 parts of lemon-grass, 2-3 parts of calendula officinalis, 2-4 parts of fruit of Chinese holly, 3-4 parts of bark of oriental variegated coralbean, 0.5-0.7 part of aspergillus niger and 9-11 parts of tea-seed oil. The wheat-flavor chips are reasonable in formula, are crispy and tasty, and are not fried by oil so that the chips are healthy; meanwhile, the formula is reasonable and the nutrition is abundant; the wheat-flavor chips have the effects of losing weight and beautifying, clearing away heat and toxic materials, invigorating the circulation of blood and tonifying the liver and smoothening energy channels.

The invention provides a grafting method for chestnut trees. The method comprises: a first step of making preparations for grafting, the first steps comprising the substeps of rootstock selection of selecting a chestnut sapling with a thickness of 1.5-1.8 centimeters, which is cut at the position 20 centimeters away from the ground, as a root stock, root stock management of applying compound fertilizer to the rootstock in autumn, and scion selection of selecting a knot-to-knot chestnut scion with the length not greater than 0.5 centimeter as the scion; a second step of performing grafting when a bud of the prepared rootstock is 0.5 centimeter long; a third step of applying varnish to a bare part and a union of the scion; a fourth step of performing post-grafting management; a fifth step of performing management after survival. The step of applying varnish to the bare portion and the union of the scion is used as a water retention method for the grafting and the method can better reduce the evaporation of water of grafting branches, can effectively prevent plant diseases and insect pests in the grafting process and thus can increase the rate of survival of grafting. The effects are especially remarkable in grafting in high temperature seasons of summer and autumn.

A method for making health-care mung bean bread is characterized by comprising the following raw materials, by weight, 80-100 parts of wheatmeal, 4-5 parts of Chinese chestnut powder, 2-3 parts of walnut powder, 2-3 parts of nori powder, 20-25 parts of mung beans, 5-10 parts of mulberries, 4-5 parts of dried small shrimp powder, 1-2 parts of eucommia ulmoides, 1-2 parts of semen allii tuberosi, 2-3 parts of lotus leaves, 1-2 parts of roots of Woods Greenstar, 1-2 parts of stellaria yunnanensis, 1-3 parts of yeast powder, 2-4 parts of salt, 1-2 parts of chopped chive and appropriate water and palm oil. The Chinese chestnut powder, the walnut powder, the nori powder, the dried small shrimp powder and the like are added in the recipe, abundant nutrient substances such as the protein, the vitamin and the mineral substances are provided, and the bread has the functions of invigorating the stomach, tonifying the kidney, benefiting qi and nourishing blood and the heart. Meanwhile, the added eucommia ulmoides, the semen allii tuberosi, the roots of Woods Greenstar and the stellaria yunnanensis have the functions of tonifying the liver and the kidney and strengthening the essence. The bread made through the method is fragrant in chive, delicious and mellow in flavor, suitable for being eaten for a long term, is beneficial to human health and is suitable for being eaten by sub-health people.

The invention discloses a method for synchronously removing the shell and peel of a Chinese chestnut through microwaves. The method comprises the following steps: the shell of the Chinese chestnut is cut, the Chinese chestnut is subjected to microwave processing for the first time, the Chinese chestnut is cooled after the microwave processing for the first time, then, the Chinese chestnut is subjected to microwave processing for the second time, the shell and the peel of the Chinese chestnut are removed after the microwave processing for the second time, and therefore the kernel of the Chinese chestnut is obtained. According to the method for synchronously removing the shell and peel of the Chinese chestnut through the microwaves, the microwaves are used for instantaneous intermittent heating with a high power, as a result, the kernel of the Chinese chestnut shrinks due to dehydration and is separated from the shell and the peel, and the phenomenon that the kernel of the Chinese chestnut is cooked and exploded due to an excessively quick temperature rise in the one-time heating process can be well avoided; meanwhile, the hot Chinese chestnut is cooled for a short time, as a result, water in the shell of the Chinese chestnut is evaporated, brittleness is further improved, and original color and luster, a special flavor and nutrition of the kernel of the Chinese chestnut are guaranteed to the maximum.

The invention discloses a Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake is prepared by the following raw materials according to parts by weight: 70 to 80 parts of flour, 20 to 40 parts of Chinese chestnut, 10 to 20 parts of chocolate, 10 to 20 parts of egg, 1 to 3 parts of salt, 1 to 3 parts of monosodium glutamate, 2 to 4 parts of sodium bicarbonate, 10 to 20 parts of cream and 3 to 5 parts of cake emulsifier. The preparation process comprises the following steps: 1, crushing the Chinese chestnut to obtain Chinese chestnut powder; 2, mixing the flour, the Chinese chestnut powder and the sodium bicarbonate to be stirred with water, then adding in the salt, the sodium glutamate and the cake emulsifier, and then evenly stirring; 3, beating the egg; 4, shaping; 5, spreading the chocolate onto the surface of the cake; and 6, putting the cake into an oven to be baked for 35 to 45 minutes, taking out the baked cake, then putting the cream on the baked cake, and finally, obtaining the Chinese chestnut chocolate cake. The Chinese chestnut chocolate cake has higher nutritional value, integrates the advantages of ordinary cake and Chinese chestnut in taste, tastes sweet and is fragrant and attractive.

The invention relates to a chestnut beverage. The beverage is prepared from fresh chestnut kernel and broken chestnut kernel of chestnut roasted with sugar; and the beverage is prepared by the following steps of: processing the raw materials, shelling, pulping and adding water, an edible gelling agent, a flavoring agent and an edible pigment. The nutritional ingredients of the chestnut are damaged little; the original nutritional ingredients and fragrant, sweet and glutinous flavor of the chestnut are kept to the greatest extent; a new way is opened up for the utilization of chestnut resources; the varieties of chestnut products are increased; the economic value of the defective product broken chestnut kernel generated during the processing of the chestnut kernel roasted with the sugar isincreased; and the product has the advantages of long shelf life and unique flavor.

The invention relates to an emulsifiable concentrate pesticide containing 2.4% of oxymatrine, which belongs to the field of botanical pesticides. The pesticide mainly comprises 20% of sophora flavescens, 20% of castanopsis sclerophylla, 10% of tobacco, 5% of derris, 5% of tripterygium wilfordii, 20% of pterocarya stenoptera, 6% of hops, 4% of humulus scandens, and 10% of zanthoxylum schinifollum. The pesticide is able to kill the pests mainly in a contact killing manner and has characteristics of high decomposition speed, no residual, no pollution to the family environment and the like. The pesticide has obvious preventing and killing effect on multi-species of pests, such as Lepidoptera, Hemiptera, Coleoptera, Homoptera, Diptera and the like, in vegetables, fruit trees, flowers, forest trees, and field crops.

The invention discloses an industrialized production method for glutinous rice dumplings. The method comprises the following steps: using raw materials including pork belly, bone and tenderloin flesh, washing and slabbing the pork belly, washing and boiling the bone in boiling water, and mincing the tenderloin flesh; using vegetables including champignon, dried shrimps (dried oyster or egg yolk), and Chinese chestnut (peanut, lotus seed, red bean, henry steudnera tuber, bamboo shoot or the like), and washing and soaking; washing and soaking glutinous rice, and draining for use; soaking, cleaning, and boiling zongzi leaves for further using after cooling; stewing the bone to obtain bone soup; taking out the pork belly, vegetables and bone soup for stewing to obtain stewed meat and stewed soup; frying the tenderloin flesh to fry out lard oil, adding shallots for stir-frying again, fishing up the shallots and the oil residue in a boiler, and adding glutinous rice and the stewed soup for frying; packing the glutinous rice, the stewed meat and glutinous rice in the zongzi leaves, cooking and taking out for cooling; and performing vacuum packing, and high-pressure sterilization. Due to the adoption of the method, the industrialized production for the glutinous rice dumplings is realized.

The invention relates to Chinese chestnut pulp liquor using Chinese chestnuts as a brewing raw material and a brewing method of the Chinese chestnut pulp liquor. The method comprises the following steps: peeling and crushing the Chinese chestnuts, steaming for 3-4 h, spreading and cooling to 28-32 DEG C, adding yeast, saccharifying for 12 h at a constant temperature of 25-30 DEG C, adding water, fermenting for 7-8 days at a constant temperature of 25-30 DEG C, and distilling to obtain the Chinese chestnut pulp liquor. The method provided by the invention optimizes the wine brewing technique and technique parameters when using the Chinese chestnuts as the raw material, the brewer's yeast cultured by a Chinese chestnut culture medium is used as the yeast, and the special yeast is more suitable for the wine brewing technique using the Chinese chestnuts as the raw material. Therefore, the method provided by the invention has the advantages of high wine yield, low cost and short period. The Chinese chestnut pulp liquor contains a plurality kinds of amino acids, vitamins, minerals and microelements, thereby having the functions of nourishing stomach and tonifying spleen, nourishing the kidney and liver, tonifying qi and nourishing intestine, resisting against diarrhoea and thirst and effectively regulating human body function; and the Chinese chestnut pulp liquor is a good product for prolonging life.

The invention relates to a production method for a Chinese chestnut full nutrition powder puffed food. The production method comprises the following steps: taking Chinese chestnut flour and konjak flour as main raw materials; adding other raw materials including corn flour, glutinous rice flour, starch, flour and the like; adding honey, pepper powder, butter, chili powder, curcuma powder, table salt and the like to prepare puffed Chinese chestnut sheets or Chinese chestnut strips with different tastes; carrying out steps of preparing materials, agitating, cooking, rolling, cooling and fermenting, carrying out microwave drying and sterilization, cutting, carrying out low-temperature puffing, seasoning, packaging and the like to prepare a finished product. The Chinese chestnut puffed food prepared by the production method is unique is flavor and novel in taste; the crispy degree is higher than similar foods prepared from fresh Chinese chestnuts; compared with Chinese chestnuts fried with sugar and Chinese chestnut cans, the Chinese chestnut puffed food has the advantages of long preservation period and diversified tastes; compared with similar snack foods made of potatoes or sweet potatoes, the nutritive value is unique and the health-care effect is great; compared with a common oil frying or baking puffing technology, the food safety standards and the high-nutrition requirements of the snack foods are met.

The invention provides a method for producing a Chinese chestnut crisp-baked cake, which comprises the following steps: taking cropped and fresh Chinese chestnut as a main raw material, boiling, quick-freezing, fragmenting, mixing by taking a little of japonica rice powder as a stuffing coupling agent and adding ice water, mechanically shaping, quick-freezing, starching, putting bran bread, refreezing and the like. The prepared Chinese chestnut crisp-baked cake is characterized in that the granular Chinese chestnut is taken as a main stuffing, wheat flour and corn flour are taken as a middle starched layer and the bran bread is taken as an outer layer. According to the invention, a refrigeration technology is fully used for conveniently processing, and the original color and flavor of the Chinese chestnut is reserved; the nutrient value of the Chinese chestnut is reserved to the utmost limit by adopting the granular Chinese chestnut as the stuffing; the Chinese chestnut crisp-baked cake is crisp outside and fragrant inside due to the starched layer and the bran bread layer.

The invention relates to the technical field of nutritious and healthy wine processing, and especially relates to a Chinese chestnut rice wine and a preparation method thereof. The Chinese chestnut rice wine comprises the following raw materials in parts by weight: 30-50 parts of Chinese chestnut, 30-50 parts of glutinous rice, 8-14 parts of monocrystal rock sugar, 8-10 parts of red yeast rice, 1-5 parts of rice koji, and 1-5 parts of saccharomyces cerevisiae. The steps of crushing, saccharification, fermentation and distillation are carried out on raw materials of the provided Chinese chestnut rice wine, the Chinese chestnut rice wine is characterized in that the Chinese chestnut rice wine has crystal bright color, the color is orange red or bright red, nutrient composition is high, local flavor is unique, taste is sweet, obvious Chinese chestnut flavor and special ethyl caproate fragrance of the rice wine are provided; and the Chinese chestnut rice wine has the health caring functions of promoting blood circulation to remove blood stasis, invigorating spleen and promoting digestion, nourishing stomach and invigorating spleen, nourishing liver and tonifying kidney, delaying aging, treating beauty and skin, effectively adjusting human body, and reducing blood pressure and blood fat. The Chinese chestnut rice wine enables long-term preservation in a porcelain pot.

The present invention discloses a health maintaining dendrobium nobile black rice thick soup and a preparation method thereof. The health maintaining dendrobium nobile black rice thick soup consists of the following raw materials in parts by weight: 40-50 parts of black rice, 5-10 parts of red beans, 5-10 parts of peanuts, 5-10 parts of oats, 5-10 parts of milk, 4-6 parts of pumpkins, 4-5 parts of Chinese yams, 3-5 parts of dendrobium nobile, 2-4 parts of carrots, 2-4 parts of tomatoes, 1-3 parts of castanea mollissima, 3-5 parts of sweet potatoes, 3-5 parts of sesame seed powder, 2-3 parts of walnut powder, 1-2 parts of mentha haplocalyx, 1-3 parts of glycyrrhiza uralensis, 2-4 parts of dichondra repens, 4-6 parts of panax quinquefolius, 1-2 parts cordyceps sinensis, 2-3 parts of poria cocos, and 4-6 parts of honey. The health maintaining dendrobium nobile black rice thick soup is manufactured by black rice, peanuts and red beans, the black rice contains 8.5-12.5% of crude proteins, 2.7-3.8% of crude fat, 75-84% of carbohydrates and 1.7-2% of crude ash content. The rice porridge stewed by the black rice is fragrant and glossy, soft, glutinous and palatable, has rich nutrition and a good nourishing effect, and also the addition of a variety of different health maintaining Chinese herbal medicines can better help human body absorption to achieve the nourishing and health maintaining effect.

The invention provides a processing technique of frozen boiled chestnut nut. The technique comprises the following steps: high-quality chestnut is selected carefully and strictly and washed thoroughly; the chestnut is steamed for 1.5 to 2 minutes under the ordinary pressure; the chestnut is shelled and the inner membrence is removed; the chestnut is soaked in vinegar for 1 or 2 minutes to be washed and browned; the chestnut is placed in color-defended liquid for 1.5 to 2.5 minutes to defend color; the color-defended chestnut is washed rapidly by clean water; the color-defended chestnut is put into dietary alkali liquid for acid-base neutralization if the acidic flavor is not removed thoroughly before the chestnut is washed by water; the chestnut after being washed is quickly frozen, packed, finally the frozen boiled chestnut nut is prepared. The processing technique has the advantages of mature and simple technique, and good effectiveness. By adopting the processing technique, the product is characterized by high quality, strong practicality, no heavy metal pollution, no residual agricultural and veterinary products, which meets the present domestic need of fine processed chestnut.