159 results about "Indocalamus" patented technology

The invention provides a preparation method of sticky rice dumplings. The sticky rice dumplings take sticky rice, beans and meat as main materials. The preparation method comprises the following steps of: cutting the meat into pieces; adding cooking wine, salt, white sugar, soy sauce and monosodium glutamate into the meat for salting for 10-30 hours; preparing ingredients and spices; soaking and seasoning the sticky rice and the beans; putting the meat at center, covering the meat with the beans, and then putting the sticky rice at an outermost layer; wrapping the materials with broad-leaf indocalamus palm leaves; sufficiently cooking and vacuum-packaging the materials to obtain the sticky rice dumplings. The preparation method provided by the invention can be used for normalizing the production process of the stick rice dumplings which are traditional food in south China, and more nutrient-rich, fragrant, smooth and tender foods are provided for residents in areas without the sticky rice dumplings.

The invention discloses a method for preserving meat products, comprising the following steps: dissolving chitosan with acetic acid, then mixing a chitosan solution with an Indocalamus leaf extract product to obtain a mixed solution, soaking the meat products to be preserved in the mixed solution and draining to form a film on the meat surface, and then packaging with a polyethylene film and storing in a 4 DEG C refrigerator. The method has the advantages of simple process and easy operation. The selected materials are obtained by processing natural substances and can be directly used for food preservation and have edible safety and good fresh-keeping effect. The method can solve the problem that the juice seeping from the meat products in the processes of storage, transportation and saleinfluences the product quality, can effectively control meat fat oxidation, color variation and microbial proliferation in the storage period, obviously raises the product sensory quality and prolongthe shelf-life, and provides a novel approach for meat preservation.

The invention discloses a bamboo wine rice with rice-pudding fragrance, which is prepared by the following raw materials by weight: 70-80 parts of glutinous rice, 30-40 parts of coix seeds, 8-10 parts of euryale seeds, 6-7 parts of durian fruits, 2-3 parts of haw, 1-2 parts of largehead atractylodes rhizomes, 1-2 parts of red sage roots, 2-3 parts of ligustrum fruits, 1-2 parts of acanthopanax root barks, 1-2 parts of evening primrose, 1-2 parts of mulberry barks, 1-2 parts of ophiopogon roots, 2-3 parts of cape jasmine, 1-2 parts of jerusalem artichoke, 1-2 parts of cattail pollens, and a proper amount of indocalamus leaves and bamboo wine. According to the invention, when cooking glutinous rice and other nutrition rice, jerusalem artichoke leaves are added, thereby the product has delicate fragrance of bamboo leaf, and the produced rice grain type composite rice has fine mouthfeel with heavy bamboo fragrance and elegant bouquet; traditional Chinese medicine components are added, thereby the composite rice has the efficacies for strengthening stomach, improving digestion, invigorating energy and spleen, nourishing liver and kidney, clearing heat and cooling blood.

A method for preparing Qianliang tea relates to preparation technology of bamboo packaged brick tea, which comprises steps of raw material preparation, raw material screening, blending, packing through weighting, steaming, basket producing, basket laying, basket filling, opening locking, bundling and pressing, airing to achieve forming, flower hoop collecting, compressing to achieve forming and drying. The method for preparing the Qianliang tea is characterized in that the raw material preparation is to prepare sun-dried raw dark green tea or smokeless baked raw dark green tea; the steam temperature in a tea steaming boiler is controlled at least at 101 DEG C to achieve the steaming; the basket paving is that palm sheets are laid on the inner side of a bamboo basket, and fresh indocalamus leaves are laid on the inner sides of the laid palm sheets; and at least seven rounds are needed to be pressed to achieve the bundling and the pressing. The Qianliang tea does not have phenomena of heartburn and mould spoilage, has no excessive bitter taste and smoke taste, and is sweet after taste, fresh and fast in inclusion transformation. The storage period of the Qianliang tea is shortened, the Qianliang tea can be ripened by being stored for one to two years, quality of the Qianliang tea is greatly improved, and the Qianliang tea has drinking and collection value compared with traditional Qianliang tea.

The present invention relates to a bagged indocalamus leaf Zongzi (a Chinese traditional pyramid-shaped dumpling food made of glutinous rice) and its production process. It is characterized by that the shell of the packaged and formed Zongzi is a plastic film bag, said plastic film bag has an air overflow channel which can make the bag interior and exterior communicate each other on one sealed end of said bag. and the plastic film bag is filled up with Zongzi raw material in which the indocalamus leaf extract is added. Said invention provides its designed Zongzi packaging and forming machine and its production process includes the following steps: forming plastic film bag wholse lower end is sealed, filling glutinous rice blend material, injecting indocalamus leaf extract and flavouring material, sealing upper end portion of the plastic bag with air overflow channel, so that said invented bagged Zongzi can be obtained.

The invention discloses a camellia semiserrata stocking cutting and cleft drafting culture technology. The technology includes the procedures of stock processing, cion selecting, stock cutting, cion cutting, cion inserting and binding, moisturizing and shading, after-grafting managing and grafting in the first ten days from May to July every year. The complete root system of a big tree is sufficiently used, enough water and nutrients can be supplied to cion, one to two branches are kept on the original tree, and the grafted part is shaded; meanwhile, through the photosynthesis of the branches, nutrients are provided for grafting cion, branch buds below an incision are cut off, the grafting union is healed early, the growth and development of the grafted plant is strong, the stock union is rapid in healing, the big tree grafting survival rate is high, the reproductive material consumption is small, and the culture cost is low; in addition, an indocalamus shell serves as the shading material and is environmentally friendly, economical, good in ventilation performance and high in grafting survival rate.

The invention discloses bamboo leaf tea and a preparation method of the bamboo leaf tea, belonging to the technical field of tea beverage processing. The preparation method of the bamboo leaf tea comprises the following steps: collecting fresh and tender bamboo leaves and removing the petioles; drying the washed and drained bamboo leaves in the sun until the moisture content is reduced by 30%-60%; keeping the dried bamboo leaves at the temperature of -10-0 DEG for 0.5-3 hours, then putting the bamboo leaves into air until the temperature of the aired bamboo leaves reaches the room temperature; baking the bamboo leaves at the temperature of 30-60 DEG for 1-3 hours to get the needlelike bamboo leaf tea; packing the baked bamboo leaf tea with a paper bag and wrapping the tea bag with indocalamus leaves. The bamboo leaf tea prepared by adopting the method has high tea polyphenol content and has good effect of diminishing inflammation.

The present invention relates to a fresh-keeping method for indocalamus leaf, and it includes the following steps: disinfecting the fresh indocalamus leaf in high-temp. tank and colouring by adding lemon yellow and bright blue, cooling in cooling pool, sorting, centrifugal drying, vacuum packaging, disinfecting, secondary cooling and boxing so as to implement said invention. Its fresh-keeping time can be up to three years. Said fresh-keeping indocalamus leaf can be used for wrapping Chinese food tzuntze.

The invention discloses an indocalamus leaf (bamboo leaf) baking method. According to the method, a hot air baking method is adopted; and the method comprises the following process flow of: sorting and stacking fresh indocalamus leaves; filling; baking (including high-temperature fixation, medium and high-temperature exhaust, grease fixing and green color keeping and medium and low-temperature drying); discharging; cooling; and packing into pieces. The baking comprises the high-temperature fixation step, the exhaust, dehydration, grease fixing and green color keeping step and the drying step, wherein the initial temperature is 110-120 DEG C and the air volume is 1-5 m<3>/m in the high-temperature fixation step; the air volume is 5-10 m<3>/m in the exhaust, dehydration, grease fixing and green color keeping step; the exhaust is performed for 2-4 hours; and the temperature of the drying is 70-80 DEG C. By using the method, the problems of difficulty in protection of natural quality, high probability of running fragrance away and fading, yellow and green indocalamus leaves and non-flat curling existing in the conventional indocalamus leaf baking method are solved.

The present invention discloses toxin-expelling lotus leaf fragrance and crab meat artificial rice which is prepared from the following raw materials in parts by weight: 95-100 parts of polished round-grained rice flour, 20-30 parts of glutinous rice flour, 30-35 parts of chickpea flour, 10-13 parts of crab meat, 1-2 parts of fresh ginger, 3-4 parts of rice wine, 3-4 parts of lily, 3-4 parts of fresh lotus leaves, 1-2 parts of chrysanthemum leaves, 1-2 parts of indocalamus leaves, 1.3-1.6 parts of phoenix tree leaves, a proper amount of starch, a proper amount of salt and a proper amount of water. The artificial rice has two coating layers, so that the artificial rice is not prone to being deformed and broken at the time of soaking and cooking to better keep the grain shape; the glutinous rice flour has better viscosity to strengthen the viscosity, elasticity and extensibility between materials; the crab meat contains rich proteins and trace elements, has a very good nourishing effect to the body, and has effects in clearing away heat and toxic material, tonifying bone and replenishing marrow, and nourishing hepatic yin; and the cooperation of crab meat and lotus leaves with a heat-clearing effect can help expel toxin. The lotus leaf-wrapped crab meat is boiled in the rice wine to remove the crab meat smell, which also increases the fragrance of lotus leaves for the artificial rice.

The invention discloses flower zongzi and a making method thereof. The flower zongzi is made from, by weight, 40-60 parts of sticky rice, 6-8 parts of daisy, 15-25 parts of white granulated sugar, 4-6 parts of lotus flower, 15-25 parts of honey, 6-8 parts of rhodiola, 4-6 parts of peach blossom, 4-6 parts of gardenia and a plurality of chequer-shaped indocalamus leaves. Daisy, lotus flower, rhodiola, gardenia and peach blossom added to the stuffing of the flower zongzi are fragrant, tender and smooth. The flower zongzi is rich in vitamins and can repel moisture and wind, relieve heat, treat endocrine dyscrasia, resist radicals, resist aging and eliminate fatigue. Meanwhile, the flower zongzi tastes special and has a health care function.

The invention relates to a non-hot processing method for zongzi leaves, which comprises the following steps of: soaking indocalamus leaves which sufficiently grow up, but are not provided with obvious wax layers in aqueous solution of sodium hydroxide so as to dewax, soften and clean the indocalamus leaves; taking out the indocalamus leaves, cleaning the indocalamus leaves, draining the indocalamus leaves and then pickling the indocalamus leaves in salt or aqueous solution of salt; and finally, taking out the indocalamus leaves, rinsing the indocalamus leaves in the aqueous solution of salt clean, then classifying the indocalamus leaves according to the standard of the zongzi leaves, respectively placing the indocalamus leaves into plastic bags for food packaging and carrying out vacuum sealing on the plastic bags. The method not only has no energy consumption caused by heating, but also has no water consumption caused by using the previous rehydration process, also has no food safetyhazard and is a processing method which is energy-saving, can be used for reducing the consumption and is convenient and safe.

The invention discloses flower rice dumplings and a preparation method thereof. The flower rice dumplings are prepared from the following raw materials in parts by weight: 40-50 parts of glutinous rice, 4-8 parts of rose flower, 4-8 parts of lotus flower, 4-8 parts of osmanthus fragrans flower, 4-8 parts of gardenia flower, 4-8 parts of jasmine flower, 10-20 parts of honey, 10-20 parts of white granulated sugar and a plurality of leaves of chequer-shaped indocalamus. According to the flower rice dumplings disclosed by the invention, as the rose flowers, the lotus flowers, the osmanthus fragrans flowers, the gardenia flowers and the jasmine flowers are added in rice dumpling stuffings, the flower rice dumplings are fragrant, tender and smooth, contain rich vitamins and are capable of removing dampness, expelling wind, relieving summer heat, clearing heat, improving endocrine dyscrasia, resisting free radicals and ageing and also eliminating fatigue; meanwhile, the flower rice dumplings are unique in taste and also have health efficacy.

The invention discloses a wine crucian capable of reducing blood sugar. The wine crucian is prepared from the following raw materials in parts by weight: 140-180 parts of crucian, 300-350 parts of white wine, 25-30 parts of corn grains, 10-15 parts of sweet-scented osmanthus honey, 6-8 parts of mulberry leaf powder, 4-5 parts of medlar, 1-2 parts of grape leaves, 1-2 parts of angelica, 2-3 parts of cyclocarya paliurus leaves, 3-4 parts of eucommia ulmoides, 2-3 parts of radix achyranthis bidentatae, 1-2 parts of sweet broomwort herb, 2-3 parts of common clubmoss herb, 10-15 parts of barley grass powder, 8-10 parts of nutrition powder and a proper amount of indocalamus leaves and coix seed oil. According to the wine crucian, the crucian is fried, so that the nutrition of the crucian is not easily lost; corn grain rice and the sweet-scented osmanthus honey are stuffed in the crucian maw; the crucian is wrapped with the indocalamus leaves and is soaked in medicated wine with the Chinese herbal medicine raw materials for 30-40 hours, so that the crucian meat is fully flavored; the wine crucian is fragrant inside and outside, has the wine aroma, can intoxicate people, and is relatively good in mouth feel and unique in flavor; the nutrition powder is added when the crucian is cooked, so that the crucian is relatively rich in nutrition and relatively high in health value.

The invention relates to a method for cultivating and acclimating wild indocalamus leaves artificially. The method is characterized by comprising the following steps of: 1) selecting transplanting varieties, namely selecting wild indocalamus seedlings which grow in relatively poor conditions and have vigorous growth vigor and large laminae; 2) transplanting and propagating, namely selecting a transplanting field, making preparation for ploughing and sowing; intertilling, so that the depth of loosening soil is between 25 and 35 centimeters, dividing ridges, and arranging a drainage ditch; lifting seedlings, transplanting, and performing vegetative propagation, namely transplanting from October in the current year to May in the next year; after the seedlings are lifted, pruning the original root whips completely and reserving fibrous roots; planting in a large field in the original natural growth direction of the indocalamus leaves in a medium density mode, wherein the planting depth is between 20 and 30 centimeters; 3) performing fertilizer and water management, namely fertilizing according soil fertility and a soil measuring formula, and preferably applying an organic fertilizer to the roots; and 4) picking and cultivating rationally, namely avoiding picking in the current year, and picking seldom in the second year to achieve an effect of closing in the third year. By the method, the problem of cultivating and acclimating the wild indocalamus leaves artificially is solved, the metabolism of indocalamus and the flourishing of the root whips are promoted, and the germination rate of bamboo sprouts is improved.

The invention provides a flos Abelmoschus manihot after-sun repair gel sleeping mask and a preparation method thereof, which relates to the technical field of skin care products, the sleep mask is prepared from the following raw materials in percentage by weight: 0.04 to 0.11 percent of flos Abelmoschus manihot total flavonoids; 0.01 to 0.03 percent of hippophae rhamnoides leave total flavonoids;0.01 to 0.03 percent of indocalamus leaf total flavonoids; 0.015 to 0.03 percent of cistanche polysaccharide; 0.05 to 0.1 percent of plant essential oil, 0.3 to 0.6 percent of carbomer 940, 0.1 to 0.2percent of sodium carboxymethyl cellulose, 0.6 to 1.3 percent of hydrogenated castor oil, 0.02 to 0.08 percent of hyaluronic acid, 0.3 to 0.6 percent of triethanolamine, 10 to 16 percent of a humectant, and 0.01 to 0.2 percent of a preservative, and the balance of deionized water. The flos Abelmoschus manihot total flavonoids, the hippophae rhamnoides leave total flavonoids, the indocalamus leaftotal flavonoids and the cistanche polysaccharide are synergistically matched, so that the prepared sleeping mask is stable in performance, has excellent film forming performance, can improve skin elasticity and smoothness, enables skin to be compact, has a good whitening effect, and can reduce wrinkles to a certain extent.

The invention belongs to the technical field of natural product separation, food additives and medicines, and in particular relates to a method for extracting and purifying total flavonoids from Indocalamus leaves. The method comprises the following steps: a, washing, drying and crushing Indocalamus leaves; b, presoaking the crushed Indocalamus leaves for 20-60min by using saturated lime water, adding ethanol aqueous solution, then adjusting the acidity and alkalinity of the system to be nearly neutral, performing heating extracting for more than or equal to 30min by controlling the heating extraction temperature to be 50-70 DEG C, and then performing vacuum suction filtration to obtain total a flavonoid extract; c, performing evaporating concentration on the total flavonoid extract, adsorbing by using macroporous resin, washing with water, and then eluting with ethanol aqueous solution to obtain eluent; and d, performing evaporating concentration on the eluent, and performing freeze drying to obtain the total flavonoids. The method provided by the invention has the beneficial effects that the yield of the total flavonoids is relatively high, the concentration of the ethanol solution used during extraction is relatively low, and the temperature during extraction is relatively low.

The present invention relates to the technical field of feed processing and particularly relates to a whey protein selenium-enriched biological feed and an application thereof. According to the research of the applicant, a lactic acid bacterium source selenium is prepared by chelating lactic acid bacteria with selenium element, can maintain a relatively high activity in animal gastric juice of high acidity, and can protect intestinal tracts of animals. At the same time, milk discharged from animal mammary glands is the highest part of selenium conversion in the whole animal body, therefore, the present application studies to develop the selenium-enriched feed. The feed consists of whey protein powder, bean powder, chequer-shaped indocalamus leaves, safflower carthamus, an enzyme preparation and a lactic acid bacterium source organic selenium solution, wherein the bean powder is composed of soybean powder, black bean powder and broad bean powder; and the enzyme preparation is composed of complex protease and carboxypeptidase. The whey protein selenium-enriched biological feed is reasonable in components, has a good synergistic effect, can effectively protect intestinal and mammary gland functions of animals, and improves conversion rate of selenium in mammals.

The invention discloses a method for extracting general flavones from chequer-shaped indocalamus leaves. The method includes the steps that fresh chequer-shaped indocalamus leaves are washed to be clean, dried, crushed and sieved with a 160-mesh sieve, and chequer-shaped indocalamus leaf powder is obtained; then, the chequer-shaped indocalamus leaf powder and a NaCl-NaOH mixed solution are mixed to be uniform in certain proportion, the mixture is placed into microwave extraction equipment to be extracted twice in a closed high-pressure environment, after extraction is completed, an extracting solution is filtered, constant volume is conducted after the extracting solution is combined, and the content of the general flavones in the chequer-shaped indocalamus leaves is measured. According to the method, the NaCl-NaOH mixed solution serves as extraction solvent for the first time, and the general flavones in the chequer-shaped indocalamus leaves are extracted in the closed high-pressure environment in combination with a microwave-assisted method. The method has the advantages of being rapid, efficient, high in extraction rate, environmentally friendly and beneficial for subsequent separation and purification work of the general flavones in the chequer-shaped indocalamus leaves.

The invention discloses abalone rice dumplings. The rice dumplings consist of the following raw materials in parts by weight: 100-120 parts of polished glutinous rice, 20-30 parts of abalones, 20-26 parts of shrimp meat, 20-30 parts of squids, 10-20 parts of fragrant mushrooms, 50-60 parts of pork, 10-20 parts of vegetable oil, 3-6 parts of table salt, 4-8 parts of a soy sauce, 3-5 parts of chicken essence, 4-8 parts of five-spice powder, 10-20 parts of cooking wine, and 5-10 parts of chequer-shaped indocalamus leaves. The abalone rice dumplings disclosed by the invention are particular about material selection, delicate to make, unique in fragrance, glutinous rather than pasty, fat rather than greasy, rich in nutrition and delicious.

The invention relates to a method for extracting total flavonoid from indocalamus. The method is characterized by comprising the following steps: a, crushing the cleaned and dried indocalamus, then sieving, and collecting fine powder to obtain indocalamus powder; b, extracting the indocalamus powder by using a polyethylene glycol-potassium chloride composite solution; c, filtering an extracted mixture, and collecting a filtrate to obtain an indocalamus total flavonoid extract. The method for extracting the total flavonoid from the indocalamus, provided by the invention, can be applied to preparation of food and medicines, so that the purpose of making full use of indocalamus resources is achieved.