1358 results about "Illicium verum" patented technology

The invention discloses a mosquito repellent liquid, comprising the following ingredients: 10-25 weight portions of lavender, 35-50 weight portions of lemongrass, 8-20 weight portions of aloe, 8-15 weight portions of calendula, 10-20 weight portions of chamomile, 25-40 weight portions of jasmine, 10-20 weight portions of rose, 35-50 weight portions of cordate telosma, 35-50 weight portions of mint leaves, 35-55 weight portions of camphor leaves, 20-40 weight portions of wormwood, 20-40 weight portions of eucalyptus leaves, 10-20 weight portions of star anise, 20-40 weight portions of Lantana camara, 15-35 weight portions of Mozzie buster, 10-20 weight portions of Salvia officinalis, 10-20 weight portions of marjoram, and 10-18 weight portions of rosemary. The preparation method comprises the following steps: weighing and mixing the raw materials according to the weight proportions, immersing the raw material mixture in ethanol having 15-30 times the weight of the mixture for 20-35 h, filtering, and filling. The mosquito repellent liquid disclosed herein contains no chemical additives, can effectively protect skin from being bitten by mosquito, and has the effects of removing miliaria, relieving itching, reducing swelling, relieving pain, refreshing mind, restoring consciousness, purifying air, resisting inflammation, and sterilizing.

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

The invention relates to a production technology of Chinese medicinal herbal health fermented beancurd. The preparation method comprises the following steps of: 1) immersing; 2) grinding; 3) filtering; 4) cooking; 5) curdling; 6) culturing uncongealed beancurd; 7) squeezing and slicing; 8) performing early fermentation; 9) preparing the following Chinese medicinal herbal raw materials in 150kg of beancurd raw body by weight: 100g of pepper, 150g of liquorice, 120g of anise, 120g of cinnamon, 100g of medlar, 150g of cumin, 100g of tsaoko amomum fruit, 100g of cardamom, 100g of esmodium, 150g of fructus amomi, 100g of schisandra chinensis, 100g of dried tangerine peel, 150g of mangnolia officinalis, 150g of dogwood, 150g of radix salviae miltiorrhizae, and 100g of galangal, mixing and grinding into fine powder for later use; 10) pickling fermentation materials in later stage of preparation; and 11) stirring and filling into a pot for later fermentation. The beancurd is naturally fermented and brewed, prepared form Chinese medicinal herbs, can be darker and mellower when the preservation period is longer, and has the advantages of unique flavor, rich nutrition, strong color and smell, stomach-invigoration and long-lasting aftertastes, and has more local characteristics of Hunan flavor.

The invention discloses a traditional Chinese medicine pesticide and belongs to the technical field of pesticides. The traditional Chinese medicine pesticide is prepared from the following crude drugs in parts by weight: 9-11 parts of anemarrhena asphodeloides, 9-11 parts of gardenia jasminoides, 9-11 parts of forsythia suspensa, 9-11 parts of radix stemonae, 4-6 parts of lonicera japonica, 2-4 parts of sophora flavescens, 2-4 parts of giant typhonium rhizome, 2-4 parts of illicium verum, 2-4 parts of common carpesium fruit, 2-4 parts of ulmus macrocarpa hance, 4-6 parts of rhizoma cimicifugae, 2-4 parts of folium artemisiae argyi, 4-6 parts of radix adenophorae, 2-4 parts of radix lithospermi, 4-6 parts of bunge corydalis herb, 2-4 parts of acorus calamus, 4-6 parts of garden balsam stem and 4-6 parts of radix isatidis. The invention also discloses a preparation method of the traditional Chinese medicine pesticide and an application of the traditional Chinese medicine pesticide to prevention of crop aphids, mites, viral diseases and cabbage worms. The crude drugs of the traditional Chinese medicine pesticide have different pharmacological characteristics; good insect killing, insect expelling and sterilization effects are achieved after the compatibility of the crude drugs; diseases can be prevented and cured; the application range is quite wide.

The invention discloses five-spice tea low-salt duck eggs. The five-spice tea low-salt duck eggs are made from, by weight, 70-80 parts of fresh duck eggs, 4-5 parts of fresh ginger, 6-7 parts of pericarpium citri reticulatae, 3-4 parts of cinnamon, 1-2 parts of anise, 2-3 parts of pepper, 5-6 parts of chive, 1-2 parts of garlic, 4-5 parts of liquorice, 1-2 parts of ramulus mori, 18-22 parts of tea leaves, strong baijiu, white vinegar and a proper amount of salt. The fresh eggs are soaked with the white vinegar so that egg shells can generate small holes to facilitate material exchange of salt and the like, and the duck eggs are pickled by a pickling solution and pickling wine with the same salt content as the pickling solution successively; due to the fact that the osmotic pressure of egg white and the osmotic pressure of the exterior of the shells are consistent basically, the salt can permeate into yolks so that the yolks can be dehydrated to achieve looseness and oil permeation, the salt content of the egg white is not increased, depression and pickling are adopted for rapidly completing the first stage, the pickling period is shortened, the strong baijiu is added so that protein can be condensed more quickly, oil can permeate from the yolks rapidly, the finished duck egg white is suitable in taste, the yolks are loose and oily, and the five-spice tea low-salt duck eggs are rich in tea fragrance and have the five-space flavor.

The invention discloses a marinating material of sauced beef and a preparation method of the sauced beef. The preparation method comprises the following steps of using 100 parts of to-be-sauced beef as a base material, and using the following auxiliary materials, wherein pickling materials comprise salt, pepper, star anise and fennel; spicy materials comprise clove, fructus amomi, amomum cardamomum, netmeg, fructus galangae, cinnamon, pepper, star anise, licorice root, bay leaves, root of hairy asiabell, angelica root, amomum tsao-ko, hawthorn, monosidum glutanate and orange peel; seasoners comprise salt, yellow wine, hoisin sauce, soybean source, garlic, ginger, scallion and rock candy; pretreating the raw materials, pickling, pre-cooking, preparing marinating water, soaking into the marinating water, preparing in the marinating water, cooling, and packaging the finished product, so as to obtain the sauced beef product. The sauced beef has the advantages that by adopting a formula, the flavor of the prepared sauced beef is particular, and the mouth feel is good; the flavor of the sauced beef is furthest maintained by the method of controlling the flavor deteriorating of the sauced beef, and the shelf life of the product is obviously prolonged.

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 beef peanut butter, comprising the following raw materials by weight: 100 to 110 parts of thick broad-bean sauce, 120 to 130 parts of beef, 80 to 100 parts of peanut, 70 to 80 parts of walnut, 40 to 50 parts of fermented soya bean, 4 to 5 parts of immature orange fruit, 5 to 6 parts of tulip, 5 to 6 parts of flos mume, 6 to 7 parts of spine date seed, 5 to 6 parts of rose, 4 to 5 parts of corn leaf, 4 to 5 parts of clover, 15 to 30 parts of star aniseed, 15 to 25 parts of cassia bark, 180 to 200 parts of honey, 30 to 40 parts of minced ginger, 10 to 50 parts of salt, 15 to 35 parts of soy, 10 to 35 parts of black vinegar, 15 to 25 parts of chilli powder, 30 to 40 parts of powdered pepper, 80 to 100 parts of sesame oil and a proper amount of water. According to the invention, a preparation process for the beef peanut butter is simple and environment-friendly; food materials rich in nutrients, e.g., walnut and fermented soya bean, are added; in particular, extracts of medicinal traditional Chinese medicinal materials like immature orange fruit and spine date seed with digestion helping and stomach strengthening effects are especially added in the process of preparation of the beef peanut butter, so the beef peanut butter has a certain stomach nourishing effect and is health care food beneficial for the stomach of people.

The invention discloses a natural aromatic flavouring, comprising the following raw material by proportioning by weight: 450-550 parts of aniseed, 550-650 parts of common fennel, 200-300 parts of clove, 400-500 parts of dried orange peel, 500-600 parts of cinnamon, 250-350 parts of fructus tsaoko, 350-450 parts of pepper, 350-450 parts of black pepper, 400-500 parts of spiceleaf, 300-400 parts of sand ginger, 350-450 parts of costus root, 300-400 parts of liquorice, 400-500 parts of perilla, 200-300 parts of galangal and 350-450 parts of citronella. The aromatic flavouring is produced by washing, insolating, roasting and grinding the raw material. The natural aromatic flavouring can preserve the active ingredients in all plant perfume, and has unique flavour, long shelf life and good effects for removing fishy smell and greasy; in addition, no dryness-heat is caused so that excessive internal heat is not caused even a large amount of the natural aromatic flavouring is eaten, therefore being applicable to cooking various food.

The present invention provides a local flavour chicken claw. It uses chicken claw as main material, according to the mixing ratio of main material and gravy soup of 1:1-2, adds the gravy soup, prepared by using the following auxiliary components; soy sauce 0.5-3%, monosodium glutamate 2-5%, granulated chicken baullon 0.5-2%, apple 1-5%, star anise 2-5%, pepper 0.4-5%, white sugar 10-15%, vegetable oil 1-3%, onion 0.5-3%, ginger 2-5%, salt 3-6% and the rest is water, pot-stewing them for 30-60 min, filtering gravy soup to obtain gravy product; in 100 portions of gravy product adding 1-5 portions of garlic powder, 0.3-1 portion of xanthoxylum powder and 0-8 portions of pepper oil.

The invention discloses composite edible flavoring, which is prepared by the following raw materials proportioned by weight: 100 to 130 pepper, 60 to 90 pericarpium zanthoxyli, 80 to 120 star aniseed, 5o to 80 Chinese cinnamon, 40 to 60 lemon leaves, 40 to 60 mint, 60 to 90 tamarind, 50 to 70 rosemarry, 60 to 100 sage, 100 to 130 dry gingers, 50 to 80 myrcia, 40 to 60 horseradish, 80 to 120 garlic, 40 to 80 basil, 60 to 100 parsley, 50 to 80 dill, 40 to 60 liquorice and 100 to 130 black sesame. The composite edible flavoring has strong fragrance, abundant nutrients, good taste and strong seasoning function. When is in use, the composite edible flavoring can be cooked at a high temperature, smell of fish or mutton and peculiar smell of the food such as meat, seafood and the like can be effectively eliminated, and the fresh fragrance of the meat and the seafood can be increased. Moreover, the shelf life of the composite edible flavoring is long, and the composite edible flavoring is free from containing any chemical additives and can be widely used for cooking different food.

The invention discloses steamed pork with rice flour and a preparation method thereof. 800-1200g of pig marbled meat, 17-29g of soy sauce, 2.4-3.6g of yellow rice wine, 3.0-5.0g of white sugar, 95-135g of rice flour, 0.8-1.3g pepper powder, 1.4-2.2g of cinnamon, 2.4-3.6g of aniseed, 1.4-2.2g of clove, 1.1-1.9g of ginger powder, 5.0-7.5g of salt, 3.5-5.5g of monosodium glutamate, 140-209g of water and 0.32-0.48g of monascus pigment are mixed according to a rate. The steamed pork with rice flour is prepared in the following steps: A. the pig marbled meat is cleaned, drained and cut into sheets which are 3.5-4.3cm long, 2.2-2.7cm wide and 0.8-1.2cm thick; B. the soy sauce, the yellow rice wine, the white sugar, the rice flour, the pepper powder, the cinnamon, the aniseed, the clove, the ginger powder, the salt, the monosodium glutamate, the water and the monascus pigment are added in the meat to be stirred uniformly and salted for 30-70min; C. the salted pig meat is put in a bowl tidily and is boiled with an electric furnace of 1000. 30-60min after the furnace boils (100 DEG C), the meat is packed to obtain the finished product. As a fine steamed product, the steamed pork with rice four has the advantages of sufficient raw materials, simple manufacturing process, convenient eating, comprehensive nutrients and high digestion and absorption rates. The raw material collocation of the steamed pork with rice flour accords with the dietary nutritional standard well.

The invention discloses a medicinal flavor cooked food and soy sauce botargo ingredient and preparation method, in particular to a medicinal food ingredient with nourishing effectiveness and the preparation method, which belongs to the flavor cooked and soy sauce botargo technical field; the ingredients comprises codonopsis pilosula, common fennel, dried orange peel, liquorice, antler tablet, clove, amomum villosum, angelica dahurica, angelica, cinnamon, galangal, grass knock, galangal, elecampane, medlar, tsaoko amomum fruit kernel, white pepper, cumin, pepper and aniseed, which are arranged into a cloth medicinal food bag after being selected, cleaned, sliced, dried, weighed and mixed, generally 1000kg meat materials is arranged into a bag of 2.5 kg; and then are cooked with oyster juice, mushroom, ginger and garlic, and then are boiled; after the foam is removed, the food is cooked by slow fire; the invention is applicable for cooking pork, chicken, duck meat, beef, mutton and rabbit meat, and the prepared materials can be cooked in water for juice by three times after being wrapped by a gauze, the juice can be added into various meat botargo appropriately; the taste is good and fresh, thereby the invention can be suitable for food processing in restaurants.

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

The invention discloses a novel method for making a savory sauce duck. The method comprises the steps of adopting a duck with a lean meat rate of more than 70% and a breast meat rate of 23.5-24.5% and materials, such as white granulated sugar, soy sauce, salt, anise and the like and injecting, tumbling, pickling, air-drying and drying in turn to obtain the savory sauce duck. The sauce duck produced by using the novel making method disclosed by the invention has the characteristics of purplish red color, rich sauce taste, sweet, spicy and refreshing taste, compact structure and the like because the sauce duck has a unique production process, and avoids the occurrences of instable salinity and color and divergent mouthfeel and structure, caused by the traditional sauce stewing.

The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.

The invention provides pot-stewed food seasoning and an application thereof. The technical problems that existing pot-stewed food seasoning can only improve the taste of pot-stewed food, and the healthcare function is poor can be solved. The pot-stewed food seasoning comprises, by weight, 41-42 parts of amomum tsao-ko, 33-34 parts of radix angelicae, 29-30 parts of star anise, 37-38 parts of Chinese cinnamon, 29-30 parts of fructus amomi, 37-38 parts of pericarpium zanthoxyli bungeani, 29-30 parts of green prickleyash, 29-30 parts of foeniculum vulgare, 24-26 parts of rhizoma kaempferiae, 8-9 parts of round cardamom, 16-17 parts of licorice, 24-26 parts of clove, 3-4 parts of long pepper, 20-21 parts of fructus cinnamomi, 4-6 parts of myrcia, 6-7 parts of Sichuan fructus amomi, 8-9 parts of black pepper, 12-13 parts of hawthorn, 16-17 parts of dried ginger, 12-13 parts of mushroom and 16-17 parts of cumin. The pot-stewed food seasoning can be used for marinating chickens or ducks. The pot-stewed food seasoning has the effects of nourishing, warming and recuperating, and is capable of strengthening the spleen and stomach and more suitable for people with the cold and cool habitus or for tonic taking in winter.

The present invention provides a beef taste seasoning, which is prepared through the following method, wherein the method comprises the following steps: uniformly mixing pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, gravy salt, white granulated sugar, glucose, angelica archang lica powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsao-ko amomum fruit powder, kaempferia galangal powder, illicium verum powder, cassia bark powder, nutmeg powder, disodium 5'-inosinate, sodium glutamate, maltodextrin and a anticaking agent, drying for 50-80 min at a temperature of 55-65 DEG C, cooling to a room temperature, crushing by using a crusher, and screening with a 30 mesh sieve to obtain the beef taste seasoning. The beef taste seasoning has characteristics of rich meat fragrance, natural and comfortable taste, strong cooking feeling, easy storage, easy carrying, and easy use, is especially adopted as a seasoning for instant noodles, mixed rice, food, snack foods and other food industries, and has advantages of simple preparation, natural and rich flavor, high finished product quality, low production cost and the like.

The invention discloses a Bose factor polypeptide anti-wrinkle eye cream and a preparation method thereof. The eye cream provides a conditioner with main active ingredients, and the conditioner comprises tocopheryl acetate, hexapeptide-9, palmitoyl pentapeptide-4, tripeptide-1, palmitoyl palmitoyl tripeptide-5, palmitoyl tripeptide-1, palmitoyl tetrapeptide-7, hydroxypropyl tetrahydropyrantriol (Bose factor), carnosine, glycosphingolipid, illicium verum callus culture filtrate and rosa damascena flower oil. The eye cream can effectively promote the generation of eye skin collagen, increase theelasticity and compactness of the skin, prevent wrinkles from deepening and repair the damaged barrier of the eye skin, and has the effects of wrinkle resistance, whitening and oxidation resistance.

The invention discloses an onion and fishbone tartar sauce and a preparation method thereof. The method comprises the following steps of: placing the fishbone into a sodium hydroxide solution to dip, removing impurities, eliminating fishy odor, cooking, pulverizing, sieving and mixing with fishbone soup, heating and emulsifying to obtain fishbone paste; pulping the onion, adjusting the pH value, heating, homogenating and enzymolysis by using pectinase to prepare onion slurry; weighing 20-40% of fishbone paste, 25-45% of onion slurry, 20-30% of bean paste, 3-5% of salt, 0.2-1% of cooked sesame kernel, 0.2-1% of cooked walnut kernel, 0.2-1% of cooked peanut kernel, 0.1-0.5% of white granulated sugar, 0.5-1.5% of soybean sauce, 0.1-0.3% of xanthan gum, 0.2-1% of ginger powder, 0.2-1% of star aniseed and the balance of water, mixing, carrying out emulsion treatment, cooking to be tasty, canning and sterilizing to obtain a finished product. The tartar sauce satisfies popular appeal, has rich source fragrance, balanced nutrition, specific favor and favorable absorption. The preparation method has reasonable technique and simple operation, and is easy to realize industrial production.

A health-care flavouring soybean oil is prepared from soybean oil and flavouring tonic, which have a mix proportion of 10000g: 477.81g, and the said flavouring tonic contains 18 Chinese-medicinal materials including cyanide, violet cloves, gingko seed, tangerine peel, etc. through loading the said flavouring tonic in stainless steel wire net, heating soybean oil to 40-60 deg.C and frying the flavouring tonic in soybean oil for 1-6 min. Its advantages are no need of adding multiple flavourings, the cooked disk possessing good flavour and making the cooking easy.

The invention relates to a botanical essential oil for the control of plant pathogenic fungus and a preparation method thereof. The essential oil of the invention is extracted from star aniseseen fruits and contains 29 main ingredients through gas chromatography-mass spectrometry analysis, wherein, trans-anethole accounts for 83.483 percent. The invention first confirms that the trans-anethole is the main antibacterial active ingredient in the essential oil from the star aniseseen as well as the essential oil from the star aniseseen and the trans-anethole thereof has significant inhibition activity for a plurality of plant pathogenic fungus such as early blight of tomato, stem end rot of mango, corn leaf blight, wheat scab, cucumber fusarium wilt, tomato fusarium wilt, cotton fusarium wilt, rice blast fungus, pythium aphani-dermatum, wheat sheath blight, rice sheath blight, etc. and can control plant diseases.

The invention provides tujia spicy chicken giblets belonging to the technical field of cooked food products. The adopted technical scheme is as follows: the entrails of a local chicken are prepared into a cooked food product which has tujia taste and spicy taste. The tujia spicy chicken giblets have the beneficial effects that the entrails of the local chicken, which are abandoned in the past, are collected to be prepared into delicious food, so that the abundant food resources are provided, the environment pollution is reduced, and the possibility for spreading disease is further reduced. The raw materials are delicate by means of cleaning, foul smell removing and fishy smell removing; the pepper, the illicium verum, the myrcia and the liquorice special in tujia are added in the process of frying and dosing, so that the chicken giblets are unsophisticated in tujia taste and spicy taste; and the prepared chicken giblets are pungent and spicy, bright in colors and mellow in taste, fragrant and full-bodied in taste, mellow in taste, appetizing and are capable of spleen invigorating. The tujia spicy chicken giblets can be eaten after being heated by being opened, so that the tujia spicy chicken giblets are convenient for large-scale production.

The invention belongs to the special poultry farming field, and specifically relates to a cultivation method for star anise broilers. Specifically, the star anise is used as a forage additive for broilers during a broiler feeding process. The method also comprises preparation of star anise powder. The broilers are fed with the star anise powder when the broilers are 20-day old; the feeding amount of the star anise powder is increased when the broilers are 70-day old; and the feeding amount of the star anise powder is increased again when the broilers are 120-day old. The method is characterized in that 1. the absorption of the broilers to nutrients is effectively promoted by feeding the star anise, and at the same time, the star anise can resist bacteria and virus and enhance immunity, thereby promoting health growth of the broilers; 2. flavors of the broiler meat are rich, thereby improving people's appetite; 3. disadvantages of forage additives such as various chemical medicines and antibiotics are overcome, and the broilers have no toxic and side effects and medicine residues, so that production of green and high-quality broiler products can be guaranteed; and 4. the method is simple and practical, greatly increases the quality of the broilers without increasing cost, and has significant economic benefits.