275 results about "Fennel seeds" patented technology

An animal toy containing food having a first portion with food delivery means integrated therein adapted to securely house solid food treats, including a nutritional pet supplement, to be removed by the animal during play or through chewing action, and a second side with a plurality of gum stimulation teeth integrated within and projecting therefrom that act to massage the gums of the animal. Food delivery means may be provided as a plurality of cavities integrated within the first portion (and optionally, the second portion), preferably having a grooved or threaded interior for securely holding food pieces securely therein. Alternatively, the food delivery means is provided as a food portion composing the first portion. A pet supplement may be utilized, including joint preserving and joint rebuilding compositions comprising chicken collagen type II, glucosamine hydrochloride and chondroitin sulfate, a vitamin composition comprising vitamins C, D and K, a mineral composition comprising calcium, magnesium, zinc, copper, manganese and boron, a herbal anti-oxidant cofactor blend comprising citrus bioflavonoids, red grapes anthocyanins, turmeric rhizome, boswellia resin and fennel seed.

The invention discloses a purely natural essential oil composition for keeping fresh and a preparation method and a using method thereof. Essential oil which is extracted from the natural substances of clove, cinnamon, caraway, garlic, seed of cuminum cyminum L. and fennel seed is prepared into an active packaging material with the functions of bacteriostasis and anti-oxidation according to a certain proportion, wherein the active packaging material has the characteristics of wide application range, naturalness, efficiency, no toxicity, simplicity and practicability, and can be widely used for packaging of foods such as fruits, vegetables, meats and the like; and the extraction method is an ultrasound-assisted extraction method. The essential oil composition can be used in various forms, namely the essential oil composition can be coated on the foods, can be used for soaking the foods, can be in the form of preservative bags, and the like. When packaging the foods, the essential oil composition can inhibit growth of microorganisms and resist oxidation at the same time, so that the shelf life of the fruits, the vegetables and the meats can be prolonged by 2 to 8 times, and the essential oil composition meet consumer psychology and has greater actual application value.

The invention discloses a tomato sauce added with fennel essential oil. Based on weight percentage, the tomato sauce comprises the following ingredients: 15 to 30 percent of tomato paste, 0.1 to 0.25 percent of sodium cellulose glycolate, 5 to 20 percent of cerealose, 0.1 to 5 percent of white granulated sugar, 0.1 to 0.5 percent of xanthan gum, 0.1 to 1 percent of onion powder, 0.2 to 5 percent of common salt, 1.0 to 1.5 percent of fennel essential oil microcapsule, 0.01 to 0.2 percent of clove, 0.1 to 0.5 percent of cassia bark, 0.1 to 1 percent of white pepper, 0.2 to 5 percent of modified starch and the balance being purified water. The preparation method comprises the following steps of: drying, grinding and screening the modified starch seeds to obtain powder; micro-encapsulating the fennel essential oil by the steam distillation method extraction process and the beta-cyclodextrin inclusion method; and performing spice treatment, decoction and mixing, pulping, concentration and filling and sterilization and cooling to obtain the finished product. The tomato sauce is a new tomato sauce variety and has a wide scope of application.

Accessories and a method for making marinated products using the accessories relate to the technical field of meat processing. The accessories include galangal, dried bay leaves, star anise, pepper, Chinese red pepper, Sichuan pepper, cassia bark, fennel seeds, licorice root, nutmeg, amomum fruits, lemongrass and chili pepper. The method for making marinated products using the accessories mainly includes the steps of raw material selection and sorting, pre-boiling, stewing the accessories, re-boiling to season the raw material, primary packaging, sterilization and secondary packaging. The method combining traditional production process and industrial production process has complementary advantages of the traditional production process and the industrial production process, marinated products made by the method well retain color, fragrance, flavor and nutrients of sliced dried beef, the storage and quality guarantee of the products are facilitated , high chewiness of the products is maintained, and the products have the characteristics of uniform color, high yield and the like. The products produced by the method can meet needs of different people to the maximum extent.

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 a chicken feed. The feed is prepared from the following raw materials in parts by weight: 300-350 parts of corn, 100-150 parts of soybean meal, 50-100 parts of rice bran, 10-15 parts of dry earthworm, 8-10 parts of papaya powder, 50-60 parts of groundnut meal, 30-40 parts of mulberry leaves, 4-5 parts of calcium hydrogen phosphate, 2-3 parts of table salt, 3-5 parts of fennel seed, 3-5 parts of leek, 8-10 parts of wheat bran, 6-8 parts of dandelion powder, 5-6 parts of corn stigma, 2-3 parts of mung bean and 4-5 parts of a phagostimulant. The formulation of the feed is designed according to the metabolic characteristics and the nutritional needs of chicken in growth and development periods, the added dry earthworm, papaya powder, mulberry leaf, fennel seed, leek, dandelion powder, corn stigma, mung bean and the like have comprehensive nutrition and also contain bioactive factors, thereby reinforcing the chicken immunocompetence and reducing the morbidity of the chicken, and since the palatability of the feed is also improved, the food consumption of the chicken is increased, and thus, the growth speed of the chicken is greatly improved.

The invention discloses a preparation method of the health-care nutrient noodle soup bases. The health-care nutrient noodle soup bases are prepared from the raw materials in parts by weight: 650-750 parts of lard oil, 250-350 parts of beef tallow, 70-120 parts of beef, 60-80 parts of hot peppers, 45-55 parts of tomato sauces, 15-25 parts of onions, 15-25 parts of ginger, 15-25 parts of garlic, 3-8 parts of fennel seeds, 3-8 parts of aniseeds, 3-8 parts of peppers, 2-6 parts of cinnamons, 2-6 parts of cumin, 2-6 parts of white paeony roots, 2-6 parts of murraya paniculata, 2-6 parts of fructus amomi, 2-6 parts of syzygium aromaticum, 1-5 parts of bay leaves, 1-4 parts of long peppers, 1-4 parts of amomum-seeds, 1-4 parts of angelica roots, 1-4 parts of galangal, 1-4 parts of cinnamon, 2-5 parts of amomum globosum loureiro and 2-5 parts of netmeg. The soup bases taste fully, are bright in luster, fragrant in smell and rich in nutrition, and has a function of health preservation and health care, so that the quality of healthy diet life of common people is increased.

The invention provides a breast enlarging and beautifying anti-sag bra, which comprises straps, shoulder straps, cups and breast-supporting steel wires, wherein a plurality of coating points are arranged on inner walls of the cups; two Tianchi point coating points are arranged on the straps; the coating points and the Tianchi point coating points comprise the following components in parts by weight during manufacturing: 5-15 parts of fenugreek seeds, 10-20 parts of green papaya, 10-20 parts of radix puerariae, 5-15 parts of humulus lupulus, 5-15 parts of fennel seeds, 8-12 parts of motherwort, 8-12 parts of dandelion, 5-15 parts of watercress, 8-12 parts of seaweed, 5-15 parts of Chinese angelica, 8-12 parts of ginseng, 8-12 parts of evening primrose, 6-10 parts of tourmaline, 3-6 parts of vitamin E and 2-5 parts of collagen powder. The breast enlarging and beautifying anti-sag bra is simple in structure and convenient to use, and massage and moxibustion therapy are integrated to the bra, so that a wearer is positioned in a breast massage and moxibustion therapy environment at any time and anywhere, the breast connective tissue is stimulated, the bra has the effects of promoting blood circulation to remove meridian obstruction and can compact slack tissues and support the sagging breast, so that the breast is chesty and full and has elasticity.

The invention discloses pickle marinading solution. The pickle marinading solution comprises the following raw materials: water, chilli, ginger, Chinese prickly ash, garlic, crystal sugar, three naphthalene, star anise, fennel seeds, purple perilla, pawpaws, white spirit, myrcia and salt. The invention provides a preparation method of the pickle marinading solution. The preparation method comprises the following steps: 1) weighing the raw materials in parts by weight, weighing the salt according to a certain proportion, and mixing the materials in a jar and sealing the jar; and 2) turning over the materials in the jar and sealing the jar for fermentation so as to obtain the pickle marinading solution. The invention further discloses a method for marinading radishes by using the marinading solution. The method comprises the following steps: 1) preparing the marinading solution, adding radishes into the marinading solution according to a certain proportion, mixing the materials and adding water and salt into the mixed solution; and 2) mixing all the materials in the jar after adding the salt, sealing the jar, turning over materials in the jar and sealing the jar for fermentation so as to obtain marinaded radishes. According to the pickle marinading solution, the preparation method of the pickle marinading solution and the radish marinading method, the prepared pickle marinading solution can be rapidly used for marinading pickle for families or novel factories and is unique in taste, and the preparation method is simple and convenient.

The invention discloses a special feed for meat donkeys and a preparation method of the special feed. The special feed comprises the following formula components in parts by mass: 25-27 parts of soybean straw, 21-23 parts of paddy rice, 14-18 parts of peas, 12-16 parts of wheat bran, 11-13 parts of rice bran, 9-12 parts of mung bean meal, 8-10 parts of carrot tops, 9-13 parts of potatoes, 6-9 parts of a cottonseed cake, 5-8 parts of bone meal, 6-9 parts of dry leymus chinensis, 7-10 parts of ryegrass, 3-5 parts of lysine, 2-6 parts of pumpkin vine powder, 1-4 parts of fennel seed powder, 2-4 parts of common salt and 50-70 parts of water. The special feed disclosed by the invention is simple in preparation, low in cost, balanced in nutrients and scientific in mixture ratio, provides various nutritional substances required by growth of the meat donkeys and enhances the disease resistance of the meat donkeys.

The invention provides a puree hotpot seasoning containing wild mushrooms and chicken powder as well as a preparation method of the puree hotpot seasoning. The puree hotpot seasoning comprises raw materials in parts by weight as follows: 250-280 parts of chicken oil, 80-100 parts of the chicken powder, 120-160 parts of vegetable oil, 50-70 parts of Russula virescens, 30-45 parts of bolete, 20-30 parts of Agrocybe cylindracea, 50-70 parts of shiitake, 40-60 parts of Russula virescens powder, 20-30 parts of bolete powder, 110-130 parts of table salt, 30-40 parts of garlic, 40-60 parts of ginger, 50-65 parts of onions, 10-15 parts of white pepper powder, 6-10 parts of fennel seed powder, 5-8 parts of villous amomum fruit powder, 8-12 parts of Kaempferia galanga powder, 30-45 parts of white granulated sugar, 1-3 parts of clove powder, 3-5 parts of amomum powder, 120-140 parts of sodium glutamate, 5-8 parts of disodium 5'-ribonucleotide, 2 parts of vitamin E and 1 part of sodium ascorbate. Problems that the hotpot seasoning causes internal heat easily and is uneven in nutrition are solved.

The invention discloses a method for breaking water fennel seed dormancy. The method comprises the steps as follows: firstly fully mixing water fennel seeds and sands in a mass ratio of 1: (1-3) to obtain a mixture of the water fennel seeds and the sands; then storing the mixture at the temperature of 5 DEG C to 35 DEG C for 25-40 days, and keeping the water fennel seeds in the mixture to be moist during the storage period; and separating the water fennel seeds from the mixture after the storage, and namely obtaining the dormancy-broken water fennel seeds. According to the method for breaking the water fennel seed dormancy, the problems that the dormancy exists in the water fennel seeds and untreated water fennel seeds are low in germination rate are effectively solved, so that the germination rate of the water fennel seeds is substantially increased, and the foundation for the wide domestic application of the water fennel seeds, export of the water fennel seeds and the soilless culture industrialization of the water fennels is established.

The invention relates to a mutton sausage. The sausage is prepared from main materials of mutton and pork, auxiliary materials of white sugar, common salt, brewed wine, soy sauce, fennel seed, dill seeds and pepper powder, and a sheep casing. According to the invention, selected mutton and pork are washed, dried by dipping, cut into blocks, and minced; the auxiliary materials are added to the main material, and the mixture is mixed for 10-20min; the sheep casing with a diameter of 7 Lu is selected, and filling is carried out in a machine; the obtained sausage is baked for 60-72h under a temperature of 50-60 DEG C, and is dried and sterilized for 2-4min by using 40-60% medium fire in a microwave oven; the sausage is sealed, and is vacuum-packaged by using aluminum films. The formula provided by the invention is scientific and reasonable. The preparation method is simple. No pigment or sodium nitrate is added during the processing process. No smoking process is adopted. Therefore, the processed sausage is advantaged in natural color, no pollution, maintained plain taste, and prolonged shelf life.

The invention provides a hot-pot beef, characterized in that a hot-pot beef product is obtained by the following steps: cooking and frying beefs, Pixian chilli bean sauces, salt black beans, medlars, Codonopsis pilosula, jujubes, butters, lard oils, chicken oils, sesame oils, dry hot peppers, black peppers, zanthoxylum, garlic, shallots, rhizoma kaempferiae, fennel seeds, cumin, orange peels, gingers, cinnamon, myrcia, thyme, aniseeds, angelica roots, cloves, fructus amomi, dills, violet magnolia, tea polyphenol, white sugars, white spirit, soy sauces, chicken powder, monosodium glutamate, salts and sodium dehydroacetate; packaging the materials and sterilizing. Various original nutrition constituents in beef can be maintained, and an original and unique flavoured hot-pot beef product is provided. The hot-pot beef product is at the top grade in beef products; and a beef product with high quality, high nutritive value, delicious taste and convenience for eating is provided for recent markets.

The invention provides a preparation method for subcritical fennel essential oil water extraction, which comprises the following steps: hot-air drying fennel seeds for 24 h, smashing the fennel seeds, enabling the smashed fennel seeds to pass through a 40-mesh sieve, sealing and storing the final product at ordinary temperature for standby; to be specific, putting pre-processed powder into an extraction tank; conveying deionized water to a pre-heater to preheat through a pressure pump, and enabling the heated deionized water to enter the extraction tank when the deionized water is heated to 100-180 DEG C, wherein the mass ratio of the deionized water and the powder is 10 : 1, and the pressure is 10 Mpa; adding a certain amount of potassium chloride to fully stir and adding absolute alcohol after extraction for a while, wherein the proportion of the extracting solution and the absolute alcohol is 1 : 1; uniformly mixing and still standing the extracting solution and the absolute alcohol for 40 min for delamination; obtaining the fennel essential oil after the alcohol evaporates and concentrates. According to the invention, the problems of element breakage, low recovery ratio and the like caused by extraction solvent residue and overlong extraction time in the traditional essential oil extraction technology can be solved, the cost is low, the production technology is simple, the yield is high and the preparation method is suitable for commercial production.

The indoor decoration health material is used in wall and ceiling in living room, office, bed room, dinning room, stand, reading room and book stack room. The decoration health material for living room and office includes cordate houttuynia, wild chrysanthemum flower and cubeba fruit; that for bed room includes common valeriana, grassleaved sweetflag and cubeba fruit; that for dinning room includes fennel seed, nutagrass flatsedge rhizome, dried orange peel, clove and cubeba fruit; and that for stand, reading room and book stack room includes rue, climbing groundsel and cubeba fruit. The indoor decoration health material of the present invention can ensure indoor air quality and release matter beneficial to human health continuously.

The invention relates to a soup base for infusing spicy small lobsters, belonging to the field of foods. The soup base is prepared by the raw materials by weight ratio: 1000g of water, 10-50g of table salt, 10-100g of white sugar, 1-10g of monosodium glutamate, 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum; a preparation method of the soup base comprises the steps of: putting 1-20g of chillies, 1-20g of star anise, 1-15g of dahurian angelica root, 1-10g of cumin, 1-20g of wild pepper, 1-10g of cinnamon core, 1-5g of dry ginger slices, 1-10g of fennel seeds and 0-2g of amomum cardamomum into a boiling pan, adding 1000g of water and soaking for 8-16 hours, and then covering and boiling for 1-1.5 hours; adding 10-100g of white sugar, 10-50g of table salt and 1-10g of monosodium glutamate into the boiling pan, stirring and dissolving; and finally, filtering spice residues, cooling and preparing the soup base. The soup base for infusing the spicy small lobsters has the advantages of being suitable for the taste of Chinese and fits for industrialized production.

The invention relates to the field of fresh keeping agents, in particular to a fresh keeping agent for meat products. The fresh keeping agent consists of the following raw materials in parts by weight: 20-24 parts of a grape seed extract, 18-24 parts of tea polyphenols, 20-26 parts of a Chinese wolfberry fruit extract, 12-16 parts of a bunge pricklyash leaf extract, 6-14 parts of propolis, 4-8 parts of pomegranate rind, 4-8 parts of nisin, 4-6 parts of sodium lactate, 8-14 parts of citric acid, 8-14 parts of garlic juice, 10-12 parts of fennel seeds, 4-8 parts of rosemary, 4-6 parts of table salt and 8-12 parts of fresh ginger. According to the fresh keeping agent for meat products, under the jointed action of various components, the meat product can have good fresh keeping effect, the shelf life can be prolonged, and high economic benefits can be obtained.

A pet supplement includes a joint preserving and joint rebuilding composition comprising chicken collagen type II, glucosamine hydrochloride and chondroitin sulfate, a vitamin composition comprising vitamins C, D and K, a mineral composition comprising calcium, magnesium, zinc, copper, manganese and boron, a herbal anti-oxidant cofactor blend comprising citrus bioflavonoids, red grapes anthocyanins, turmeric rhizome, boswellia resin and fennel seed. Each of these ingredients is intimately mixed into the pet supplement and orally delivered to the pet in the form of a segment, paste or powder having a size and weight or other dosage measuring feature adjusted in accordance with the pet's weight. A synergistic action between these ingredients preserves and rebuilds the pet's joints, and is nutritionally beneficial for the pet.

The invention discloses a traditional Chinese medicinal composition for treating epidemic diarrhea of a piglet. The traditional Chinese medicinal composition includes the following consistituents: 40-60 parts of magnolia officinalis, 40-60 parts of fennel seeds, 40-60 parts of rhizoma zingiberis, 30-50 parts of hemsleya sphaerocarpa, 30-50 parts of clinopodium chinense, 30-50 parts of terminalia chebula, 20-40 parts of potentilla discolor, 20-40 parts of polygonum hydropiper, 20-40 parts of stewed alpinia katsumadai, 20-40 parts of pericarpium granati, 15-35 parts of radix sophorae flavescentis, 15-35 parts of polygonum aviculare, 15-35 parts of codonopsis pilosula, 15-35 parts of astragalus membranaceus, 15-35 parts of kudzuvine roots, 10-30 parts of rhizoma dioscoreae, 10-30 parts of atractylodes macrocephala and 10-30 parts of smilax china. Through organic combination, dialectical compatibility and mutual assistance of the constituents, the traditional Chinese medicinal composition is strengthened in functions for dispelling cold, tonifying qi, fortifying the spleen, excreting dampness and curing diarrhea, thereby achieving the purpose of curing the epidemic diarrhea of the piglet. Clinical trials prove that the cure rate of the traditional Chinese medicinal composition for piglet epidemic diarrhea is 92.43%, with an effective rate of 97.84%.

The invention relates to a facial mask congealed fat containing dendrobium officinale polysaccharide and a preparation method thereof. The facial mask congealed fat is prepared from dendrobium officinale polysaccharide silk protein, seaweed extract, aloe extract, chlorophyll, cucumis sativus extract, ganoderma lucidum extract, fiddlehead root extract, olive leaf extract, fennel seed extract, camellia oil extract, ginkgo leaf extract, poplar flower extract, beta-glucan, sodium cocoyl isethionate, shea butter, triglyceride, dendrobium officinale essence, disodium lauryl sulfosuccinate, sodium coco-sulfate, wheat starch, paraffin, titanium dioxide and a proper amount of distilled water according to a specified weight proportion. The facial mask congealed fat which has the advantages of high softness and toughness, and effects of moisturizing and protecting skin can be prepared under the condition of no adding of a modifier, the polysaccharide prepared from dendrobium officinale, so that the effects of moisturizing and protecting skin, and relieving the skin are achieved.

The invention discloses a crayfish spiced salt seasoning. The crayfish spiced salt seasoning comprises the following components: vegetable oil, salt, gourmet powder, Chinese prickly ash, black peppers, star aniseeds, cloves, villous amomum fruits, roots or herbs of valeriana tangutica, netmeg, dried orange peel, bay leaves, fennel seeds, perilla leaves, rhizomes of phyllostachys nigra, cratoxylum cochinchinense, and red chili. According to the seasoning, the rhizomes of phyllostachys nigra and the cratoxylum cochinchinense are used as natural preservatives, and chemical preservation agents do not need to be added, so that the crayfish spiced salt seasoning is healthy and environmental-friendly; and the seasoning is a dry spice obtained through stir-frying, and is easy to store, and the quality guarantee period can reach 18 months. The made crayfish spiced salt seasoning not only is good in mouth feel, and heavy in aftertaste, also has certain effects of clearing heat and removing toxicity and is beneficial for human bodies after being eaten for a long term.

The invention discloses a perennial pickling method for cured beef adopting a simulation constant-temperature and low-salt pickling process. The method comprises the following steps: selecting beef and seasonings and pickling, wherein the beef is quarantined qualified fresh beef; polishing raw materials by weight percent of 2.5-4% of salt, 0.05-0.15% of fennel seed powder, 0.03-0.10% of amomum tsao-ko, 0.03-0.10% of star aniseed powder, 0.01-0.015% of Chinese prickly ash into powder, and uniformly mixing; heating the salt to enable the temperature of the slat to be higher than the surface temperature of the beef by 1-3 DEG C; adding kneaded beef in a pottery tank in a constant-temperature refrigeration storage, and sealing the mouth of the tank; pickling for not less than 29 days at the constant temperature being 1-3.8 DEG C in the refrigeration storage; air drying in an air drying room at the temperature being 10-15 DEG C; fermenting semi-finished product cured beef after being subjected to the air drying in a fermentation room for 3 months at the temperature being 15-20 DEG C so as to obtain the finished cured beef when white mildew cream exists on the surface of the cured beef. The prepared cured beef is black red, relatively low in salt content, proper in degree of saltiness, and sweet and long-aftertaste in beef, and can meet the tastes of a plurality of consumers; a reliable technology is provided for perennial deep beef processing.

The invention belongs to the technical field of food preparation, and particularly relates to dried wild boar meat and a manufacturing method of the dried wild boar meat. The ratio of a main required material is 5000 grams of wild boar meat. The ratios of auxiliary materials are 18-22 grams of nutmeg, 20-25 grams of alpinia tonkinensis gagnep, 15-23 grams of dahurian angelica root, 18-25 grams of Chinese prickly ash, 25-35 grams of illicium verum, 1-2 grams of cooking wine, 2-3 grams of soy sauce, 1-2 grams of white sugar, 500-650 grams of salt, 10-15 grams of fennel seed, 18-23 grams of coriander seed, 13-18 grams of bay leaf, 15-20 grams of Chinese magnoliavine, and 5-15 grams of tea leaf. The dried wild boar meat prepared in the invention is special in taste, abundant in nutrition, and beneficial for health, and is suitable for a large group of people to eat.

The invention discloses a making method of a chicken wrapped with a mud lump (beggar chicken). The making method comprises the following steps of selecting a healthy chicken, slaughtering the selected chicken by a conventional method, cleaning the slaughtered chicken by a conventional method, and putting shiitake mushrooms, ginger slices and scallion segments in a chicken belly; then soaking the whole chicken in seasoning fluid prepared from scallion segments, fresh ginger, garlic, salt, gourmet powder, crystal sugar, yellow wine, dried orange peel, cinnamon bark, star aniseeds, Chinese prickly ash, Japanese peppers, fennel seeds, cloves, Chinese wolfberry fruits, Chinese yams and radix angelicae sinensis; and after the chicken is soaked in the seasoning fluid, wrapping the soaked chicken with a lotus leaf which is soaked in plain boiled water or rice washing water, wrapping the chicken, which is wrapped with the lotus leaf, with a layer of a soil cake prepared from red soil, bruised ginger, cypress leaves, bamboo leaves, yellow wine, cold boiled water and the seasoning fluid in which the chicken is soaked, and then performing roasting in a preheated furnace so as to obtain the delicious beggar chicken. According to the beggar chicken made by the method, the nutrient value of the chicken is increased, the beggar chicken has certain medical efficacies, is low in greasy feeling, is not liable to enable people to suffer from excessive internal heat, and is suitable for both old and young; and besides, the used raw materials are low in cost, and can also be recycled, so that the production cost is greatly reduced.

The invention provides a spice liquid for preparing flavored fish nuggets and a method for preparing flavored fish nuggets, wherein the spice liquid used for preparing flavored fish nuggets comprises: fennel herb, fennel seeds, vanilla, monosodium glutamate, white sugar, liquor, white button , tea, Chinese prickly ash, Shannai, cloves, cinnamon, Amomum, grass fruit, cardamom, licorice, geranium and Dan Ding; wherein, the addition of fennel vanilla is 98-102 parts by weight, and the addition of fennel seeds is 18-22 The weight parts and the added amount of vanilla are 98-102 weight parts. The spice liquid for preparing flavored fish nuggets provided by the invention enables the prepared flavored fish nuggets to retain the original taste of the fish nuggets after ultra-high temperature sterilization, and retains and improves the original flavor of salted fish.

The invention belongs to the technical field of food processing, and particularly relates to spicy beef and shrimp meat mixed sauce. The spicy beef and shrimp meat mixed sauce comprises yak meat, bean halves, sweet soybean paste, curry powder, potatoes, hot peppers, edible vegetable oil, seam shrimp meat, edible salt, white sugar, monosodium glutamate, garlic, fermented soya beans, soybeans and spice. The spice comprises ground cinnamon, cinnamomi cortex pulveratus, anise, Chinese parsley seeds, purple perilla and fennel seeds. The taste of the spicy beef and shrimp meat mixed sauce is different from common tastes on the market and is unique, and on the premise of keeping the unique taste of the spicy beef and shrimp meat mixed sauce, the health of the human body is not influenced.

The present invention discloses a lemon flavor dried bean curd and a preparation process thereof. The lemon flavor dried bean curd comprises the following raw material components by weight: 150-200 parts of soybeans, 8-12 parts of lemon, 15-20 parts of grape seed oil, 1-3 parts of spine date seed powder, 5-8 parts of smashed pigskin, 6-10 parts of spinach, 3-5 parts of shoots of dendrocalamus latiflorus, 8-10 parts of soy sauce, 3-5 parts of crystal sugar, 4-6 parts of tea, 2-4 parts of star anise fruits, 1-3 parts of cinnamon, 3-5 parts of licorice root and 1-3 parts of fennel seeds. In the preparation process, the soybeans are treated with primary soaking, freezing, drying and secondary soaking before being ground into soy milk, so that the soaking time for soybeans compared with the soaking time in a traditional process is greatly reduced and the preparation efficiency of the dried bean curd is improved. According to the invention, lemon juice is added into the soy milk, so that the prepared dried bean curd is full of lemon flavor and the taste is more unique.