267 results about "Coriander seed" patented technology

The invention discloses original pulp beer and a preparation method thereof. The preparation method of the original pulp beer comprises blending of raw materials and improving of processes, wherein big and small wheat malts with specific lower basin values combining burnt malts with different color gradients are selected as main brewing raw materials, so that a liquor body is endowed with the characteristics of durability, turbidity, and outstanding malt fragrance; the processes comprise saccharification high-temperature blanking, a protein-free hydrolysis time direct high-temperature saccharification process, a full fragrant flower adding process adopted in a boiling step and a precipitating step at the same time, and a pericarpium citri reticulatae powder and coriander powder adding process combined with a specific yeast and sterilizing process in the precipitating step, so that the original pulp beer is mellow in taste, gentle in bitter taste, high in excitant, durable and turbid in the liquor body, and rich in malt fragrance and flor fragrance, has a mild pericarpium citri reticulatae fragrance and a coriander fragrance at the same time, is good in foam retention and slow in foam retention attenuation.

The present invention relates to a natural plant spice mixture with antibacterial function. It is characterized by that its raw material composition includes 25 ingredients of fresh garlic, fresh small garlic, onion, chives, pulstane, tangerine peel, pepper, coriander seed, leaf mustard seed, cinnamon bark, tsaoko fruit, dahurian angelica root, dried ginger, licorice, clove, crataegus fruit and others. Its preparation method includes the following steps; pulverizing, drying, sieving, impregnating with alcohol, preparing acid liquor, mixing, sterilizing and packaging.

Scented oil capsicum provided in the invention is refinedly prepared by a processing method which combines conventional and modern processes together. According to the invention, capsicum is used as a main raw material, a variety of flavoring and spices are used as accessories, unique raw materials like spice amomum fruit, myrcia, cassia, clove, fennel seeds, coriander seeds and the like are added, and therefore, the color, fragrance and flavor of the oil capsicum have a great breakthrough; since oil temperature is controlled during batch production of the oil capsicum, the color, fragrance and flavor of the oil capsicum are made to their full performance.

The invention discloses an ambergris-amber flavor essence, which is characterized by comprising the following components in part by weight: 16 parts of vanilline, 4 parts of piperonal, 3 parts of sage clary oil, 0.6 part of viverra civetta schreber, 2 parts of storax balm, 10 parts of vanilla bean extract, 20 parts of santal oil, 6 parts of patchouli oil, 0.2 part of rose absolute, 2 parts of methylionone, 1 part of bitter orange flower oil, 30 parts of bergamot oil, 13 parts of coumarin, 5 parts of ambergris, 16 parts of musk xylene, 15 parts of benzoin balm, 1.6 parts of frostweed extract, 16 parts of coriander seed oil, 10 parts of vetiver oil, 3 parts of jasminum grandiflorum absolute, 6 parts of fleur-de-lis extract, 3 parts of lavender absolute and 10 parts of lemon oil. The ambergris-amber flavor essence of the prescription is suitable for flavoring products such as white cream, latex, shampoo and the like, has no defect of discoloring, and has the advantages of pure and rich flavor, strong persistence, extremely little dosage and the like.

Belonging to the field of feed, the invention discloses a composite sheep feed and a preparation method thereof. The composite sheep feed comprises the following raw materials by weight: 60-70 parts of corn flour, 15-25 parts of peanut meal, 3-12 parts of rice bran, 4-12 parts of cottonseed meal, 3-9 parts of oat, 4-10 parts of soybean meal, 3-9 parts of millet, 2-8 parts of alfalfa meal, 1-3 parts of salt, 1-9 parts of semen raphani, 2-8 parts of coriander seed, 3-9 parts of carbonized sanguisorba root, 2-8 parts of cassia twig, 1-5 parts of perilla stem, 4-8 parts of magnolia officinalis, 3-9 parts of Fructus Arctii, 1-5 parts of Semen Alpiniae Katsumadai, and 4-10 parts of lotus leaf. The composite sheep feed prepared by the method provided by the invention has scientific formula and rich nutrition, can adapt to the growth and physiological characteristics of sheep, meets the nutritional components required by growth of sheep, promotes digestion and absorption, and also can enhance the immunity and resistance of sheep.

The invention relates to a roasted wing seasoning and a preparation method of roasted wings. The roasted wing seasoning contains ingredients such as scallion, ginger, garlic, anise, pickly ash, cassia bark, ground pepper powder, star anise, zanthoxylum, dark soy sauce, salt, monosodium glutamate, white sugar, brown sugar, cooking wine, black vinegar, Korean chili powder, chili oil, cumin, fennel, five spice powder, hoisin sauce, oyster juice, cola, honey, dried meat floss powder, poppy powder, BBQ sauce, saltpeter, rose syrup, edible alum, and coriander seed, and the ingredients are parched, ground into powder, and then blended and evenly stirred to obtain the roasted wing seasoning; the preparation method of the roasted wings is that: frozen chicken wings are put in tap water for unfreezing, then sprinkled with the roasted wing seasoning, evenly stirred, and placed into a keeping fresh cabinet for pickling, after being pickled, the chicken wings are sprinkled with black pepper powder and finally placed in an oven for roasting. As the roasted wing seasoning of the invention has extensive ingredients, the flavor of the roasted wings can be greatly improved; in addition, as the chicken wings are fully pickled before being roasted, the flavor of the roasted wings can be further optimized.

The present invention provides a processing method of quinoa biscuits. The main components of the quinoa biscuits in the invention comprise vegetable oil, sugar, flour, quinoa flour, salt, starch, baking soda, skim milk powder, glutinous rice paste and water. A processing method of the quinoa flour is significantly different from the traditional method. By means of grinding quinoa, olive oil and brown rice flour together, the preprocessed brown rice flour is uniformly dispersed in the quinoa so that the special bitter taste of saponins of the quinoa can be neutralized and the method can effectively protect the saponins and other effective chemical components of the quinoa. The use of brown rice, semen plantaginis and coriander seeds is the result of multiple orthogonal tests, while the use of a freezing method of the brown rice can protect the active ingredients of the brown rice, semen plantaginis and coriander seeds and remove impurities so as to ultimately remove the bitter taste of the quinoa.

The invention discloses a beer formula. The beer is prepared from 2800 kg of Australian malt, 1600kg of light-colored wheat malt, 50 kg of high-aroma malt, 50 kg of Vienna malt, 50 kg of light-color Munnie malt, 50 kg of light burnt malt, 25 kg of crystallized malt, 25 kg of red malt, 10 kg of Cascade fragrant flower, 5 kg of Qingdao large flower, 3 kg of coriander seed, 3 kg of orange peel and 21t of purified water. According to the invention, various malts are used as raw materials; the orange peel is added during boiling; through a series of brewing processes of saccharification, wort filtration, boiling, cooling and fermentation, the white beer with unique malt aroma and fruity flavor and pure color can be quickly prepared, so that the beer has the advantages of pure and rich malt aroma and soft and harmonious taste, the typical flavor characteristic of beer malt aroma is highlighted, and the brewing process efficiency is high.

The invention discloses a green coriander planting method, belongs to the technical field of vegetable planting, particularly relates to a coriander planting method and provides a perfect coriander planting method which can increase the coriander production speed and the coriander yield. The coriander planting method comprises steps as follows: (1) variety selection: a large and large-leaf type coriander variety which is heat-and-humidity-resistant, disease-resistant and high in stress resistance is selected for off-season cultivation of coriander in summer and fall; (2) seed treatment: coriander seeds germinate difficultly at the high temperature, so that the seeds are soaked by the aid of a novel high-fat membrane before being sown; (3) land preparation and fertilization: land parcels which are convenient to drain and irrigate and have loose and fertile soil are selected, plowed deeply and timely by 20-25 cm after previous crops are harvested, and sunned for 15 days; (4) timely sowing: for off-season cultivation of the coriander in summer and fall, the seeds are generally sown from mid May to early July, and 1 kg of seeds are used per mu; (5) field management: frames are erected and covered with sunshade nets timely after grass carpets are removed, covering is performed in the day, and removal is performed at night; early weeding, early thinning and early topdressing are preferred.

The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.

The invention relates to cosmetics, in particular to a plant extract-containing mask, and belongs to the technical field of cosmetics. The plant extract-containing mask is prepared from the following components in parts by weight: 70 to 80 parts of a plant extract, 5 to 10 parts of honey and 40 to 50 parts of deionized water, wherein the plant extract consists of the following components: 40 to 60 parts of a cowberry blueberry extract, 30 to 50 parts of a ginkgo leaf extract, 10 to 20 parts of a dark plum extract, 35 to 45 parts of a konjac extract, 5 to 10 parts of a ganoderma extract, 10 to 30 parts of an ormosia extract, 10 to 40 parts of a coix seed extract, 10 to 40 parts of a coriander seed extract, 25 to 35 parts of a snow lotus herb extract, and 25 to 35 parts of a licorice root extract. The plant extract-containing mask does not have hormone or additive, has the effects of moisturizing and whitening, and also has the healthcare effects of effectively enhancing immunity, activating blood, removing blood stasis, removing rash, easing pain, detoxifying and beautifying, resisting radiation, allergy, oxidation, senescence and cancer and the like.

The present invention discloses a featured chili oil which consists of the following components (parts by mass): 2000-2500 parts of chili powder, 800-1000 parts of green Chinese onions, 800-1000 parts of garlic, 800-1000 parts of ginger, 800-1000 parts of onions, 400-500 parts of coriander seeds, 40-50 parts of star anises, 40-50 parts of cassia bark, 56-70 parts of fennels, 24-30 parts of myrcia, 200-250 parts of perilla seeds, 800-1000 parts of soybean oil and 80-100 parts of Chinese red pepper. The featured chili oil has Korean nationality flavor characteristic in our country, fresh red color and luster, and moderate spicy flavor.

The present invention provides a natural Chinese herb Malatang bottom material decocting method, wherein rhizoma kaempferiae, valeriana tangutica batal, amomum tsaoko, fennel, cuminum cyminum powder, capsicum annuum slices, cinnamomum tamala, licorice root, laurel leaf, piper nigrum granules, clove, lysimachia capillipes hemsl, galanga galangal seed, alpinia tonkinensis gagnep, zanthoxylum bungeanum from Sichuan province and Guizhou province, amomum villosum lour, angelica dahurica, myristica fragrans houtt, piper longum, illicium verum hook.f, gardenia jasminoides ellis, nardostachys jatamansi, murraya paniculata, coriander seed, alpinia officinarum hance, fructus momordicae, angelica, pericarpium citri reticulatae, Xiangsha, ginseng slices, Chinese wolfberry, rapeseed oil, fresh ginger, garlic, onion, rock candy, thick broad-bean sauce, beef tallow, fresh lard, capsicum annuum soaking sauce and fermented soya beans are mixed, and frying is performed for 5-7 h to prepare the product. The natural Chinese herb Malatang bottom material of the present invention has characteristics of no food additive, delicious, fragrant and spicy hot taste, and spicy taste without dryness, and further has effects of cough stopping, phlegm dissipating, nourishing, health preserving, spleen strengthening, stomach benefiting, heat clearing, detoxification, and body immunity improving.

The invention relates to seasoning wine and a making method thereof. The seasoning wine is made with various plant spices, monosodium glutamate, edible salt, yellow cooking wine and water. The plant spices include, by weight, 0.5-0.75 part of anise, 0.2-0.3 part of tsaoko amomum fruit, 0.25-0.38 part of dried tangerine peel, 0.25-0.38 part of rhizome of lesser galangal, 0.25-0.38 part of cassiabarktree bark, 0.2-0.3 part of immature fruit of long pepper, 0.2-0.3 part of black pepper, 0.1-0.15 part of bay leaf, 0.1-0.15 part of coriander seed, 0.1-0.15 part of fennel, 0.1-0.15 part of rhizome of galanga resurrectionlily, 0.05-0.075 part of clove, and 0.1-0.2 part of Chinese hawthorn fruit. The seasoning wine can significantly remove raw smell of meat, allows no additional plant spices to beadded during cooking, has the functions of aroma enhancing, appetite improving, stomach nourishing, spleen invigorating to improve digestion, and is convenient to use.

The invention discloses okra vegetarian nutrition powder, which has functions of health care, meal replacement and the like, and is prepared by taking multiple cereals, beans, nuts and traditional Chinese medicines as raw materials which include okra, bitter gourd seeds, black sesame, white sesame, wheat kernels, peanut kernels, corn, buckwheat, pumpkin, purple sweet potatoes, millet, fructus lycii, black rice, black beans, red beans, coix seed, glutinous rice, brown rice, red dates, mung beans, peas, red rice beans, kidney beans, sweet broad peas, cucumber seeds, yam, apricot kernels, broad beans, sword beans, chickpeas, walnut kernels, almonds, pistachio nut kernels, pumpkin seeds, lotus seeds, flos sophorae, fructus cannabis, poria cocos, lettuce seeds, fructus crataegi, lotus leaves, spinach seeds, grape seeds, rice, white radish seeds, herba menthae, flos rosae rugosae, carrot seeds, wax gourd seeds, rapeseeds, herba taraxaci, honeysuckle flower, fructus chaenomelis, soybeans, dried ginger, sea buckthorn, blackberry fruit, lily bulb, large-fruited Chinese hawthorn seeds and coriander seeds. The okra vegetarian nutrition powder integrates nutritional ingredients and special medicinal effects of multiple foods, and has the health care functions of invigorating spleen and reinforcing stomach, beautifying and maintaining health, resisting cancers and preventing aging, and thelike, thus being especially suitable for people with sub-health.

The invention discloses a method for restraining potatoes from sprouting, and belongs to the technical field of storage and fresh-keeping of agricultural products. The method comprises the following steps of selecting potatoes, performing healing treatment, performing ultraviolet irradiation, loading the treated potatoes into woven bags, stacking the woven bags, compounding a bud inhibitor, performing treatment, covering stacks with a plastic curtain, performing sealing, performing storage, and performing removal from a warehouse for selling, wherein a bud inhibitor is compounded from one or several kinds of citionella oil, coriander seed oil, mint oil, citronellal, linalool. Through the adoption of the method, the sprouting of the potatoes in the storage process can be effectively restrained, and the storage period can reach 12 months or above. The bud inhibitor adopted by the method is made from natural plant components, so that the bud inhibitor is natural and harmless; and an ultraviolet treatment technique adopted by the method is low in cost, green and safe, and simple to operate.

The invention discloses powdery compound spices for salt roasted chicken, comprising the following raw material components in parts by weight: 15-45 parts of chicken essence, 10-40 parts of monosodium glutamate, 0.5-2 parts of scallop powder, 6-10 parts of rhizoma kaempferiae, 3-8 parts of anise, 3-6 parts of myrcia, 1.5-3 parts of tsaoko amomum fruit, 1.5-4 parts of cinnamon, 0.5-2 parts of liquorice, 1.5-3 parts of galangal and 1.5-3 parts of coriander seeds. The powdery compound spices disclosed by the invention have reasonable proportion, salt roasting flavor of the traditional salt roasting technology is retained, the salt roasted chicken has strong flavor, the technological processes are reduced largely, and the powdery compound spices meet safe, healthy and green diet pursuit of modern people.

The invention discloses a feed for ewe in the lactation period and a preparation method thereof, and belongs to the field of feeds. The feed is prepared from the following raw materials in parts by weight: 45-55 parts of corn flour, 5-15 parts of peanut meal, 5-15 parts of rice bran, 3-9 parts of bone powder, 2-10 parts of cotton seed meal, 5-15 parts of dry grass powder, 4-10 parts of soybean meal, 2-10 parts of rapeseed meal, 1.5-2.5 parts of amino acid, 1.5-2.5 parts of vitamin additives, 1-3 parts of edible salt, 2-8 parts of ash bark, 4-10 parts of coriander seeds, 1-5 parts of selfheal, 4-10 parts of fructus aurantii immaturus, 2-8 parts of rhodiola rosea, 2-6 parts of magnolia officinalis, 3-9 parts of licorice root, 1-5 parts of katsumade galangal seeds and 4-10 parts of rhizoma atractylodis macrocephalae. The feed is scientific in formula and rich in nutrition, can be adaptive to growth and physiological characteristics of ewe in the lactation period, can fulfill nutrition required by growth of ewe in the lactation period, and can be used for promoting digestion and absorption and improving immunity and resistance of ewe.