30 results about "Food value" patented technology

The invention discloses a ginger and honeysuckle composite flavor soft ice cream size comprising the following components in parts by weight: 7-13 parts of sugar, 4-10 parts of milk powder, 1-4 partsof non-dairy creamer, 0.05-0.2 part of lecithin , 0.08-0.15 part of sucrose ester, 0.08-0.2 part of guar gum, 0.05-0.15 part of konjac glucomannan, 0.08-0.2 part of sodium carboxymethylcellulose, 10-40 parts of ginger and honeysuckle composite liquid, a proper amount of essence and 40-70 parts of water. The invention also discloses a preparation method of the size. The ginger and honeysuckle composite flavor soft ice cream integrates the ginger and honeysuckle composite flavor medicine and food values and the icy and lubricative mouthfeel of ice cream, provides nutrition, health and beauty, isfresh and tasty, has unique efficacy and the functions of beautifying and anti-ageing, promoting in vivo glycometabolism, eliminating fatigue, and the like. The ginger and honeysuckle composite flavor soft ice cream size is in a liquid state, has high mixing uniformity of raw materials and can ensure stable quality; the size has smaller fat granule diameter after being homogenized, thereby enhancing the stability of a size system.

A weight loss salad dressing including a salad dressing base and a weight loss supplement. The weight loss supplement may be a fat or carbohydrate blocker, an appetite suppressant, a metabolizer or thermogenic agent, a weight loss stimulant, a nutrient partitioning modulator, or any other substance which is ingested not directly for its food value, but to interact with the body chemistry to prevent other substances with food value from being eaten, to cause other substances with food value to be eliminated without being absorbed, to cause the body to burn more fat or carbohydrate, or to cause the body to metabolize food differently. For the best taste, if the weight loss supplement is acidic, the acidity of the salad dressing base is adjusted to account for the acidity of the supplement.

The invention discloses a method for treating cowpea seeds. The method comprises the following steps: (1) cleaning; (2) soaking; and (3) maintaining the temperature. According to the method disclosedby the invention, the cowpea seeds are specially treated, the germination-growth characteristics of the cowpea seeds are effectively improved, the quality of the obtained seedlings is well improved, the yield and economic benefits of plantation are further improved, the edible value of the cowpea is enhanced, and the method has excellent popularization value.

The invention discloses a flower sauce with heat-clearing and fire-removing effects, which is characterized in that it is made from edible flowers with medicinal value as main raw materials, and honey and natural lemon juice. This product fully combines the medicinal and edible values ​​of lilies, daylilies, thistles, epiphyllum, lotus and chrysanthemums, together with honey and natural lemon juice, to produce a delicious flower sauce with complete color, fragrance and taste. This product uses pure natural ingredients, does not contain additives, and retains the original nutrients of flowers. Long-term consumption can clear away heat and fire, soften liver qi, and calm the mind.

The application relates to an organic fruit and vegetable nutrient soil, which is made of the following raw materials in parts by weight: 30.2-43.7 parts of coconut peat, 30.2-43.7 parts of peat, 15.1-21.5 parts of cow dung, and 3.1-4.7 parts of perlite. The physical and chemical indicators of nutrient soil are: total porosity 45.6-68.5%, water content 6.7-27.3%, air-water ratio 1:1.35-2.75, EC value 0.34-2.95mS/cm, particle size 0.08-2.15mm. The invention has the advantages of improving air permeability and drainage of the plant material, maintaining relative temperature and promoting germination. Promote the growth cycle of vegetable seedlings by more than one week, increase the yield of cultivated vegetables by more than 12%, and improve the quality and edible value of vegetable crops. The root system of vegetable crops is well developed and the vitality is enhanced; the water and fertilizer absorption capacity is increased, and the growth rate of the aboveground parts is fast. Increased leaf chlorophyll content.

The present invention relates to a process for treating flax (Linum usitatissimum) seeds with a view to improving their use as food, in particular for animals, characterized in that it comprises the following successive steps:

• • a) Use of flax seeds provided that these seeds have a fat and/or omega-3 fatty acid content in excess of predefined values;
  • and, only when the seeds are intended for feeding monogastric animals, a value for water retention capacity or a nutritional component of low value below predetermined values.
  • b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a);
  • c) Implementing a thermal step of preparation of the seeds from step b) with steam and/or a water-based liquid;
  • d) Pressurizing the seed or mixture from step c) to a minimum pressure of 10 bars;
  • and/or
  • d1) Heating the seeds or the mixture from step d) or c) respectively.

The invention discloses a gray vegetable dumpling, which is made of the following raw materials in parts by weight: 40-50 parts of flour, 20-30 parts of gray vegetable, 5-10 parts of cress, 3-7 parts of Houttuynia cordata, and hawthorn root 2-5 servings, 2-5 servings of Imperata rhizome, 10-20 servings of fresh pork, 2-5 servings of green onions, 2-3 servings of ginger, 2-3 servings of edible salt, 2-5 servings of soy sauce, 1-perilla oil 2 servings. The ash-gray vegetable dumpling and the preparation method thereof provided by the present invention have a smoother taste, can increase the edible value and practical value of the dumpling, can increase the immunity of the human body, and have the functions of clearing away heat and detoxifying, removing dampness and invigorating the spleen At the same time, the Houttuynia cordata, hawthorn root, and imperina root added to the stuffing are all raw materials with health care effects, which can meet more requirements of eaters.

The invention discloses a chayote dumpling, which is prepared from the following raw materials in parts by weight: 40-50 parts of flour, 20-30 parts of chayote, 10-15 parts of shrimp, 3-5 parts of eggs, 5-10 parts of white fungus, and ginger 1‑3 servings, 1‑3 servings of edible salt, 3‑5 servings of light soy sauce, and 3‑5 servings of sesame oil. The chayote dumplings provided by the invention and the preparation method thereof have smoother taste, can increase the edible value and use value of the dumplings, can increase the immunity of the human body, and have the functions of dilating blood vessels and lowering blood pressure, and are suitable for high blood pressure. Blood pressure and other diseases have obvious preventive and therapeutic effects, meeting more requirements of consumers.

The invention discloses a breeding vanadium-enriched sheep feed and a preparation method thereof. The vanadium-enriched sheep feed is prepared from the following raw materials: malt, vanadium-enriched corn, vanadium-enriched peanut, vanadium-enriched rice, vinasse, vanadium-enriched mulberry leaf, vanadium-enriched edible tree fungus, broccoli, ginseng, premix, garlic, 50-70 parts of nutgrass flatsedge, aster, astragalus membranaceus, selfheal and houttuynia cordata. The invention further discloses a preparation method of the vanadium-enriched sheep feed. The preparation method comprises the following processes: grinding the raw materials into powder or mashing the raw materials, then mixing, stirring, granulating and the like. Through the vanadium-enriched sheep feed and the preparation method thereof, the comprehensive and balanced nutrition of the feed is ensured, the slaughter rate of sheep is increased on the basis of reasonable control over the cost of the feed, and through addition of a vanadium element and a traditional Chinese medicinal components, the quality and the food value of mutton are improved, so that the sheep breeding benefits are maximized.

The invention relates to the field of fruit and vegetable freshness preservation, and specifically relates to a compound freshness-keeping agent used for keeping freshness of fruits and vegetables. Fresh-cut Chinese water chestnut products are popular among consumers; however, after fresh-cut processing, Chinese water chestnuts suffer mechanical damages on tissues, thereby causing sharp decline inquality, or even loss of food values, due to increased respiratory and metabolic responses. Thus, great impact is caused on commodity values. Therefore, it is particularly important to study how to improve the commodity values of the Chinese water chestnuts by keeping freshness of the fresh-cut Chinese water chestnuts. The invention provides a compound freshness-keeping agent which is prepared bytaking tea polyphenols, citric acid and nisin as raw materials; and the prepared compound freshness-keeping agent is used for keeping freshness of fruits and vegetables, including the Chinese water chestnuts and the like.

A food preservation method and cooking equipment using the food preservation method are characterized in that food information and an initial food value at the end of food cooking are detected, then a basic food preservation curve which is the same as a food cooking mode and food information is searched, and a target food preservation curve is obtained according to food reservation time, the initial food value and the basic food preservation curve; and food preservation operation is carried out according to the food value of the food detected in real time and the target food preservation curve. According to the method, food is taken as the basis, when the food obtains the state of the food, food preservation operation is carried out according to the food reservation time set by the user, and the method has the advantage of accuracy.

The present invention discloses a production method for nutritional breakfast, and belongs to the technical field of food processing. The method comprises the following steps: step 1, preparing tea, step 2, preparing thinner package, and step 3, preparing scone package. The nutritional breakfast adopts natural crops as raw materials, has good food value and medicinal value. The balanced and comprehensive nutrition of the nutritional breakfast has effects of enhancing people's constitution and reducing diseases. The nutritional breakfast reasonably matches dry food with thinner food, has suitable, smooth and pleasant mouth feel, is easy to carry, ready to eat after being bought, meets the requirement of people with fast-paced life, and can be produced in large scale.