32 results about "Jelly fungus" patented technology

The invention discloses a tissue isolation method of edible fungus strains. The method comprises the following steps: (1) sterilizing and moistening dried edible fungus; (2) cutting a fungus tissue block; (3) sterilizing the fungus tissue block with alcohol lamp flame; (4) inserting the fungus tissue block in an isolation culture medium for thermostatic isolating culture; and (5) selecting new hypha as an inoculation block to be inoculated to a purified culture medium for purification culture, and obtaining the edible fungus strains. The tissue isolation method of the edible fungus strains has the advantages of simple operation, low production cost, high hypha isolation success ratio, fast hypha germination, strong growth vigor and the like. The method has wide application, and is applicable to tissue isolation of various jelly fungi.

The invention discloses a beauty treatment food for women, which is characterized by comprising the following components in parts by weight: 1-3 parts of collagen polypeptide powder, 5-9 parts of vitamin E, 1-3 parts of casein phosphopeptide, 3-5 parts of dry sea cucumber powder, 0.01-0.06 part of antler, 6-8 parts of pawpaw, 8-10 parts of jelly fungi, 3-8 parts of honey, 1-2 parts of ammonium carbonate, 9-13 parts of Jerusalem artichoke powder, 1-2 parts of nard, 2-3 parts of licorice, 1-3 parts of eicosapentaenoic acid, 6-8 parts of walnut powder, 5-8 parts of American ginseng, 50-85 parts of pawpaw powder, 3-9 parts of polyvinylpyrrolidone, 1-2 parts of EDTA-calcium sodium, 3-6 parts of citric acid, 2-6 parts of adipic acid, 3-9 parts of potassium citrate, 1-3 parts of microcrystalline cellulose, 1-2 parts of potassium carbonate, 14-20 parts of edible starch, 1-3 parts of vitamin A and 1-3 parts of honey. By combining the sea cucumber and collagen polypeptide powder and compounding multiple fruits and vegetables, the food has the advantages of high utilization ratio, high absorption speed, obvious effects of crease resistance and beauty treatment, and favorable mouthfeel, is like a jelly paste, is insoluble under heating, and is convenient to eat.

The invention aims to overcome the defects of the prior art and provides multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium. The multicolored mantou is made with, by weight, 8.8 parts of whole egg powder, 22.5 parts of whole milk powder, 5.9 parts of oyster, 2.0 parts of chicken liver, 10.2 parts of small smoked dried bean curd, 3.9 parts of red kidney bean, 2.0 parts of mung bean, 3.2 parts of soybean, 55.0 parts of special grade-2 wheat flour, 19.8 parts of buckwheat, 3.0 parts of konjac powder, 6.2 parts of pine nut kernel, 2.0 parts of dried jelly fungus, 0.7 part of dried yeast, 16.7 parts of white granulated sugar, 6.0 parts of fructooligosaccharide, and 0.1 g of stevioside.

The invention discloses jelly-fungi beef sauce. The jelly-fungi beef sauce comprises following raw materials in parts by weight: 300-320 of fermented soya bean sauce, 60-70 of beef, 30-40 of jelly fungi, 20-30 of tangerine powder, 10-15 of fresh ginger powder, 10-15 of onion powder, 60-80 of lentinus edodes juice, 20-30 of coffee, 0.5-1 of coix seed oil, 10-12 of black sesame, 5-6 of pearl, 4-5 of roselle calyx, 4-5 of saxifrage, 5-6 of stevia rebaudiana leaf, 5-6 of forsythia fruit, 4-5 of semen oroxylin, 5-6 of caryophyllaceous ginseng, 5-6 of white tea, 30-40 of table salt, 10-15 of monosodium glutamate, 10-15 of food additives and a proper amount of water. The jelly-fungi beef sauce contains the jelly fungi, and has a function of moistening the intestines and promoting toxin expelling from human bodies. The semen oroxylin and the stevia rebaudiana leaf are added, and therefore the jelly-fungi beef sauce has certain functions of expelling toxin, slimming, reducing blood fat, nourishing the liver, conserving strength, refreshing and eliminating fatigue, and is beneficial to human health.

The invention discloses a convenient yam cake with the function of strengthening a spleen and a stomach. The convenient yam cake comprises the following components in parts by weight: 92-100 parts of yam cake, 10-13 parts of peanut powder, 15-20 parts of lemon juice,1-2 parts of platycodon root, 2-3 parts of costustoot, 2-4 parts of basil leaves, 3-4 parts of pumpkin leaves, 2-4 parts of folium mori, 1-2 parts of lotus seed, 2-3 parts of buddleja officinalis, 5-7 parts of strawberry, 1-2 parts of honey, 1-2 parts of jelly fungi, 1-2 parts of eucommia leaves, 4-6 parts of red bean powder, and a proper amount of salt. The convenient yam cake is prepared through processes of Chinese medicinal plant decoction, steaming for penetration, fermentation, seasoning and the like, not only improves single taste of traditional convenient food, but also guarantees human health as no preservative agent is added, has a stronger health-care efficacy and has main functions of nourishing the spleen, nourishing the stomach, promoting the secretion of saliva or body fluid and benefiting a lung; the jelly fungi, the lemon and the peanut have a function of nourishing the stomach and promoting the secretion of saliva or body fluid; champignon has a function of supplementing the spleen and stomach as well as benefiting qi; the convenient food (namely the convenient yam cake) provided by the invention has efficacies of tonifying the spleen, nourishing the stomach and the like, and is suitable for people who have symptoms of inappetence, constipation, indigestion, bloating after eating and the like.

A health-care food in the form of capsule, soft-capsule, tablet, or pill is prepared from Auricularia auricula-judae through breaking, washing, immersing, extracting, filtering, baking, pulverizing, proportionally mixing with the powder of treated haw, pueraria root, chrysanthemum flower, honeysuckle flower, red sage root, fleece flower root and garlic clove, and shaping.

Disclosed is a method for preparing instant jelly fungi and wild vegetable which comprises the steps of selecting raw material of edible black fungus or mountain potherbs, grading, steeping in water, cleaning, sterilizing, transferring into germ-free chambers, charging, pickling, dewatering, charging, confectionery steeping, charging, sterilizing, antiseptic treating, and bagging.

The invention relates to a method for preparing an instant seasoning jelly fungus, comprising the following steps of: selecting standard black jelly fungus and white jelly funguses and then removing impurities, mixing in proportion of 5:1, and adding water so as to carry out wet process softening on dried jelly funguses and soak the dried jelly funguses until expansion, wherein the addition of the dried jelly funguses is 4-10 percent w / v the volume of water; then crushing with a tissue triturator, and adding chitosan and sodium alga acid to a slurry of the crushed jelly funguses, wherein the addition of the chitosan is 0.1-0.5 percent w / w the mass of the dried jelly funguses, and the addition of the sodium alga acid is 3-7 percent w / w the mass of the dried dried jelly funguses; adding seasoners after the ingredients are evenly mixed and then heating in a water bath the temperature of which is 80 DEG C for 20-30 min; subsequently, crushing jelly fungus mixed liquor for 3-5 min by using a colloid wet grinding method so as to improve the mouth feel, and degassing for 2-10 min in a vacuum drying machine; and finally, coating and drying the jelly fungus mixed liquor according to a curtain coating method, thereby preparing the instant seasoning jelly fungus. The instant seasoning jelly fungus prepared by using the method has high nutritional value and rich taste, is suitable for both young and old, is nutrient and convenient and fills the blank that an instant food of the black jelly fungus and the white jelly funguses does not exist on the market.

The invention discloses a processing method of edible fungi beverage, which is processed from jelly fungi and white fungus as raw materials. The processing method comprises the following steps: cleaning jelly fungi and white fungus, immersing, pulping, mixing, filling, sterilizing, and cooling. The beverage contains the following components (producing 100kg beverage): homogenate of white fungus and jelly fungi 40kg, sucrose 4.00kg, citric acid 0.1kg, sweetener (protein sugar) 10g, and stabilizer 0.15%. The beverage processed using the method of the invention has the advantages of convenience in storage and drinking and high bioavailability, and has the characteristics of homogeneous tissue and stable structural properties.

The invention relates to a method for producing Dafeng pills for treating low back pain by utilizing the micro-powder technology, which can effectively solve the poor treatment effect of the Dafeng pills and comprises the following steps: taking jelly fungus, Chinese angelica, white paeony root, twotooth achyranthes root, common floweringquince fruit, platycodon root, eucommia bark, swordlike atractylodes rhizome and doubleteeth pubescent angilica root with the total amount of 100% as pharmaceutical raw materials for production, respectively spraying and cleaning the drugs with water, placing into an oven, drying, mixing, smashing, screening, sterilizing, cooling, further screening, obtaining micro-powder of the mixture, adding rice vinegar into the micro-powder, evenly mixing, making pills, and drying. The release amount and the release rate of active ingredients of the Dafeng pills prepared by utilizing the micro-powder technology, as well as the human body absorption amount of the active ingredients of the drugs in unit time are higher than those of the Dafeng pills prepared by the smashing method of screening with the pore diameter of 150 mu m, and the method can further significantly improve the bioavailability, significantly shorten the onset time of the drugs, greatly reduce the dosage, significantly improve the efficacy and essentially improve the quality and the efficiency in comparison with the existing Dafeng pills.

The invention discloses a preparation method of a Chinese herbal medicine nutrition condiment. The Chinese herbal medicine nutrition condiment mainly comprises the following materials by weight percent: 1-5% of jelly fungi, 10-15% of Semen Euryales, 0.05-0.1% of Cordyceps sinensis, 15-20% of Chinese yam, 1-2% of American ginseng and 20-30% of flavoring. The Chinese herbal medicine nutrition condiment is suitable for stewing various meats and poultry, has the characteristics of de-fishy, fragrant taste and color-purity, and can take the health-care effects of body energy enhancement and antiviral immunity.

The invention discloses a preparation method of instant jelly fungus powder. The preparation method comprises the following steps: cleaning, mincing, color protection, pre-boiling, softening, preparation of a jelly fungus extracting solution, enzymolysis, concentration, blending, homogenizing, spray drying, cooling and packaging. By the preparation method of the instant jelly fungus powder, jellyfungi are prepared into the instant powder which is convenient to carry, use, preserve and transport, and the instant jelly fungus powder subjected to the compound enzyme treatment has preferable physicochemical properties and higher nutritive properties and oxidation resistance.

The invention discloses a food for treating hair loss. The food comprises the following substances in parts by weight: 11-12 parts of black beans, 3-9 parts of mushrooms, 15-23 parts of jelly fungi, 2-6 parts of honey, 0.001 part of vitamin B2, 0.003 part of lysine, 3-5 parts of walnuts, 2-6 parts of almonds, 10-13 parts of chrysanthemum coronarium, 6-9 parts of peas, 2-8 parts of kidney beans, 14-16 parts of sorghum, 2-8 parts of taros, 1-2 parts of ginseng, 2-6 parts of polygonum multiflorum, and 2-3 parts of honeysuckle. The preparation method for the food for treating the hair loss, provided by the invention, is quite simple, and the food is convenient to eat by mass groups, can be eaten by people for a long time and has no toxic or side effects.

The invention discloses a health food for improving senile dementia, which is characterized by comprising the following components in parts by weight: 15-20 parts of long crooked squash powder, 11-16 parts of lotus flower powder, 1-2 parts of Cacumen Tamaricis, 15-24 parts of asparagus lettuce powder, 1-2 parts of ephedra, 0.01-0.03 part of antler, 0.5-0.8 part of chondroitin sulfate, 0.01-0.06 part of hartshorn, 1-3 parts of radix scrophulariae, 6-8 parts of pawpaw, 8-10 parts of jelly fungi, 3-8 parts of honey, 1-2 parts of ammonium carbonate, 9-13 parts of Jerusalem artichoke powder, 1-2 parts of nard, 2-3 parts of licorice, 1-3 parts of eicosapentaenoic acid, 6-8 parts of walnut powder, 19-30 parts of broad bean, 14-25 parts of wheat, 5-8 parts of American ginseng, 2-6 parts of moutan bark, 2-6 parts of ginseng, 3-5 parts of fructose and 1-3 parts of vitamin E. The health food has high effective rate for absorption, obvious effect on improving memory, and obvious mutual amplification and synergistic effect among formula components; and the health food has favorable functions on strengthening the brain, benefiting the intelligence and improving the memory, and has the advantages of favorable absorption effect for human bodies and no toxic or side effect.

The invention discloses a food for improving in-vivo heavy metal content, which is characterized by comprising the following components in parts by weight: 25-39 parts of potato, 22-30 parts of wild oat, 15-24 parts of asparagus lettuce powder, 9-16 parts of khaki cotton powder, 1-2 parts of ephedra, 0.01-0.03 part of antler, 0.01-0.06 part of hartshorn, 1-3 parts of radix scrophulariae, 6-8 parts of pawpaw, 8-10 parts of jelly fungi, 3-8 parts of honey, 1-2 parts of ammonium carbonate and 2-3 parts of Plantain seed. The product has the unique small-size effect of nanoparticles, has higher stability and absorptivity, is more beneficial to absorption of Ca, Fe and various other nutrients, and is helpful to metabolism and excretion of Hg, Pb and other harmful elements. While discharging lead, mercury and other heavy metals, the other microelements and components are not influenced, thereby being more beneficial to absorption.

The invention discloses waxberry residue feed increasing the lobster feed intake and a preparation method thereof. The feed is prepared from, by weight, 170-180 parts of waxberry residues, 14-16 parts of crushed peanuts, 10-12 parts of snail powder, 5-8 parts of fragrant-flowered garlic powder, 3-4 parts of fructus mume juice, 10-12 parts of black beans, 13-15 parts of japonica rice, 3-5 parts of sunflower kernels, 4-5 parts of hawthorn extraction liquid, 0.1-0.2 part of EM bacteria, 3-5 parts of snake melons, 3-4 parts of herba leonuri, 2-3 parts of mulberry leaves, 15-16 parts of blood powder, 2-3 parts of bacon, 2-3 parts of jelly fungi, 1-2 parts of cabbage mustard, 2-3 parts of medicated leaven, 3-5 parts of egg powder and 2-3 parts of ghee. The feed is fragrant and delicious, unique in flavor, high in food calling performance, and capable of increasing the lobster feed intake, improving the digestion function of lobsters, improving the activity of digestive enzyme, enhancing the appetite of the lobsters, enhancing absorbing and conversion of nutrition, promoting growth and development, increasing the weight gain rate, increasing the feed digestion rate, reducing material consumption and lowering feed cost.

The invention discloses jelly fungus qi-supplementing and blood-pressure-lowering red date fruit cake, which is prepared from the following raw materials in parts by weight: 500 to 550 parts of sticky rice, 300 to 350 parts of red dates, 200 to 240 parts of egg white, 1 to 2 parts of pectinase, 400 to 450 parts of milk, 0.5 to 1 part of lactobacilli, 0.8 to 0.9 part of citric acid, 0.5 to 0.6 part of malic acid, 20 to 24 parts of saccharose, 9 to 10 parts of mint juice and 250 to 260 parts of vinegar. The jelly fungus qi-supplementing and blood-pressure-lowering red date fruit cake has the advantages that the taste is fine; the nutrition of the red dates can be sufficiently dissolved out; in addition, the sticky rice has the tea fragrance; the sour and sweet taste is proper; the fragrance is intense.

The invention provides a making method for a dietary therapy fat-reducing and discutient soup. The soup is characterized by comprising the following components: big-bone soup-stock, 1 lotus leaf, 80gof hot pot meat slices, 40g of cabbage pieces, 20g of jelly fungi, 2 pieces of lentinus edodes, 20g of coix seeds, 20g of white radish horns, 10g of prunella vulgaris, and a proper amount of shallotsand salt. The making method comprises the following steps: washing the lotus leaf, the prunella vulgaris and the coix seeds, and loading cleaned materials into a gauze bag for use; placing the materials excepting the hot pot meat slices into a soup-stock hot pot together, performing boiling with big fire, and then performing boiling with small fire for 1 hour; and adding the hot pot meat slices before turning off heat, and adding the salt for flavoring after the meat slices are cooked. According to the invention, a heat quantity of the whole pot is just close to 100 calories, people can eat proteins, and the soup is a low-calorie food which is rich in high fibers and various nutrients; and the lotus leaf is a good food material for diuresis and detumescence, and is also a medicinal material with the effect of losing weight. The soup has efficacy of losing weight and beautifying.

The invention aims to overcome the defects of the prior art and provides multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium. The multicolored mantou is made with, by weight, 8.8 parts of whole egg powder, 22.5 parts of whole milk powder, 5.9 parts of oyster, 2.0 parts of chicken liver, 10.2 parts of small smoked dried bean curd, 3.9 parts of red kidney bean, 2.0 parts of mung bean, 3.2 parts of soybean, 55.0 parts of special grade-2 wheat flour, 19.8 parts of buckwheat, 3.0 parts of konjac powder, 6.2 parts of pine nut kernel, 2.0 parts of dried jelly fungus, 0.7 part of dried yeast, 16.7 parts of white granulated sugar, 6.0 parts of fructooligosaccharide, and 0.1 g of stevioside.

The invention discloses a fungus pomelo jelly, which is made of the following raw materials in mass percentage: 6-8% of fungus juice, 30-40% of grapefruit juice, 1-3% of jelly powder, 5-15% of white sugar, soybean oligomer Sugar 0.1‑0.2%, malic acid 0.2‑0.4%, biological calcium 0.05‑0.1%, xylitol 0.05‑0.1%, and the balance is water. The jelly of the present invention is uniform in color, pure in smell, has no peculiar smell, has grapefruit fruit flavor and fungus fungus aroma, is sweet and sour, delicate, soft and elastic, and also has the nutritional value of grapefruit and fungus, which is beneficial to the stomach, Aids digestion, lowers blood pressure and fat, and has obvious gain effects.

A fast inoculation method for the Auricularia auricula-judae cultured in bags includes such steps as opening the cover of non-cotton sleeve of culture medium while breaking the bottle in which the seeds of Auricularia auricula-judae are cultured, moving the mycelia or its mass block in the non-cotton sleeve of culture medium, and closing the cover. Its advantages are high inoculating speed, survival rate, and yield.

The invention discloses a preparation method of compressed jelly fungi, comprising the following steps: (1) cleaning and picking: selecting fresh jelly fungi, conducting cleaning with clear water, and cutting the cleaned jelly fungi according to a standard size of 1.5cm-1.8cm in length and width; (2) drying: putting the picked and cut jelly fungi in the step (1) into a sterilized oven, maintaining constant temperature of 50-55 DEG C, conducting drying at the constant temperature for 10-12 hours, keeping the humidity and temperature in the oven constant during the period, and drying the jelly fungi until the moisture content of the dried jelly fungi is 10-12%; and (3) filling vacuum bags with the dried jelly fungi obtained in the step (2) according to weight, and vacuumizing the vacuum bags in a vacuumizer. The preparation method of the compressed jelly fungi has short processing time and convenient operation; the cut jelly fungi are uniform in size, can save storage and transportation expenses and reduce loss, and are free of any preservatives in the manufacturing procedure; and fresh jelly fungi are prepared in vacuum packages by the simplest method to preserve the original nutrient components and flavor of the jelly fungi.

The invention relates to a method for preparing an instant seasoning jelly fungus, comprising the following steps of: selecting standard black jelly fungus and white jelly funguses and then removing impurities, mixing in proportion of 5:1, and adding water so as to carry out wet process softening on dried jelly funguses and soak the dried jelly funguses until expansion, wherein the addition of the dried jelly funguses is 4-10 percent w / v the volume of water; then crushing with a tissue triturator, and adding chitosan and sodium alga acid to a slurry of the crushed jelly funguses, wherein the addition of the chitosan is 0.1-0.5 percent w / w the mass of the dried jelly funguses, and the addition of the sodium alga acid is 3-7 percent w / w the mass of the dried dried jelly funguses; adding seasoners after the ingredients are evenly mixed and then heating in a water bath the temperature of which is 80 DEG C for 20-30 min; subsequently, crushing jelly fungus mixed liquor for 3-5 min by usinga colloid wet grinding method so as to improve the mouth feel, and degassing for 2-10 min in a vacuum drying machine; and finally, coating and drying the jelly fungus mixed liquor according to a curtain coating method, thereby preparing the instant seasoning jelly fungus. The instant seasoning jelly fungus prepared by using the method has high nutritional value and rich taste, is suitable for both young and old, is nutrient and convenient and fills the blank that an instant food of the black jelly fungus and the white jelly funguses does not exist on the market.

The invention discloses a functional food for lowering heavy metal content in human bodies, which is prepared by mixing the following components in parts by weight: 3-7 parts of sea dragon, 3-7 parts of seaweed, 1-3 parts of ammonium bicarbonate, 0.1-0.6 part of ammonium carbonate, 3-6 parts of citric acid, 2-6 parts of adipic acid, 1-3 parts of collagen polypeptide powder, 1-3 parts of malic acid, 1-2 parts of docosahexaenoic acid, 1-2 parts of alpha-linolenic acid, 1-2 parts of cephalin, 25-39 parts of potato, 22-30 parts of wild oat, 15-24 parts of asparagus lettuce powder, 9-16 parts of khaki cotton powder, 1-2 parts of ephedra, 0.01-0.03 part of antler, 0.01-0.06 part of hartshorn, 1-3 parts of radix scrophulariae, 6-8 parts of pawpaw, 8-10 parts of jelly fungi, 3-8 parts of honey, 1-2 parts of ammonium carbonate and 2-3 parts of Plantain seed. The product has the unique small-size effect of nanoparticles, has higher stability and absorptivity, is more beneficial to absorption of Ca, Fe and various other nutrients, and is helpful to metabolism and excretion of Hg, Pb and other harmful elements. While discharging lead, mercury and other heavy metals, the other microelements and components are not influenced, thereby being more beneficial to absorption.

The invention discloses a licorice-root-flavor Holboellia latifolia jam which is prepared by using licorice root and Holboellia latifolia as raw materials and adding jelly fungi and Sarcopyramis nepalensis. The nutritive values of the licorice root and Holboellia latifolia are fully utilized, and the traditional Chinese medicines are matched to have the synergistic effect, so the licorice-root-flavor Holboellia latifolia jam has the effects of reinforcing the stomach, promoting salivation and reinforcing the spleen to replenish qi. Cellulase, hemicellulase and proteinase are adopted to perform enzymolysis on the licorice root, thereby adding the unique flavor to the product. The licorice root / Holboellia latifolia traditional Chinese medicine mixed slurry is subjected to fruit vinegar yeast fermentation, thereby adding the alcohol fragrance to the product. The finished product has delicate taste, thick mouthfeel and unique flavor, is suitable for people at all ages, has outstanding health-care functions, and is capable of obviously improving the discomfort of people with insufficiency of the spleen, reduced appetite and food stagnation after being eaten for a long time. The manufacturing technique is simple and easy to implement, and has obvious economic benefits and social benefits.

The invention discloses a method for processing egg white shredded chicken, which comprises the following steps: pulping and oiling the main raw material shredded chicken, cooking special sauce for the product; after shredded chicken and sauce are naturally cooled, proportionally packaging shredded chicken, shredded jelly fungi, shredded red pepper and sauce, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of egg white shredded chicken, the method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of egg white shredded chicke, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.

The invention relates to a method for producing Dafeng pills for treating low back pain by utilizing the micro-powder technology, which can effectively solve the poor treatment effect of the Dafeng pills and comprises the following steps: taking jelly fungus, Chinese angelica, white paeony root, twotooth achyranthes root, common floweringquince fruit, platycodon root, eucommia bark, swordlike atractylodes rhizome and doubleteeth pubescent angilica root with the total amount of 100% as pharmaceutical raw materials for production, respectively spraying and cleaning the drugs with water, placinginto an oven, drying, mixing, smashing, screening, sterilizing, cooling, further screening, obtaining micro-powder of the mixture, adding rice vinegar into the micro-powder, evenly mixing, making pills, and drying. The release amount and the release rate of active ingredients of the Dafeng pills prepared by utilizing the micro-powder technology, as well as the human body absorption amount of the active ingredients of the drugs in unit time are higher than those of the Dafeng pills prepared by the smashing method of screening with the pore diameter of 150 mu m, and the method can further significantly improve the bioavailability, significantly shorten the onset time of the drugs, greatly reduce the dosage, significantly improve the efficacy and essentially improve the quality and the efficiency in comparison with the existing Dafeng pills.

A fast inoculation method for the Auricularia auricula-judae cultured in bags includes such steps as opening the cover of non-cotton sleeve of culture medium while breaking the bottle in which the seeds of Auricularia auricula-judae are cultured, moving the mycelia or its mass block in the non-cotton sleeve of culture medium, and closing the cover. Its advantages are high inoculating speed, survival rate, and yield.

The invention discloses a method for processing egg white shredded chicken, which comprises the following steps: pulping and oiling the main raw material shredded chicken, cooking special sauce for the product; after shredded chicken and sauce are naturally cooled, proportionally packaging shredded chicken, shredded jelly fungi, shredded red pepper and sauce, introducing nitrogen gas, sealing, conditioning, and conducting multistage mild sterilization to obtain finished product. On the basis of the dish of egg white shredded chicken, the method of the invention combines traditional food & beverage technology and food engineering technology. The obtained dish using the method of the invention is suitable for industrial production, and does not contain any chemical additives and preservatives, and can be stored for one year at room temperature. The adoption of conditioning and multistage mild sterilization ensures the retaining of the nutrition and delicate flavor of the dish of egg white shredded chicke, and endues convenience and instant and sanitary characteristics. The obtained dish can be stored at room temperature, and can be consumed by simply heating.

The invention discloses a preparation method of a vegetarian dish with health-care functions. The preparation method comprises the following steps: S1: preparing the following raw materials in parts by weight: 450-550 grams of red radishes, 140-160 grams of dried shiitake mushrooms, 45-55 grams of jelly fungi, 45-55 grams of magnolia denudata slices, 45-55 grams of dried bean curd, 45-55 grams ofbean curd sticks, 45-55 grams of wheat gluten, 45-55 grams of winter bamboo shoots, 35-45 grams of daylilies, 35-45 grams of shredded scallion stalks, 25-35 grams of Liubiju pickled cucumbers, 25-35 grams of pickled turnip cabbages, 5-15 grams of shredded fresh ginger, 25-35 grams of pure peanut oil, 15-25 grams of olive oil, 10-20 grams of cooking wine, 8-10 grams of sesame oil and a proper amount of water; and S2: preparing main materials: soaking the jelly fungi and the daylilies in parts by weight in water, separately blanching the dried bean curd, the bean curd sticks, the wheat gluten and the magnolia denudata slices in water and performing air drying. The vegetarian dish has a simple preparation method, is nutrient-rich, contains completely vegetable foods which have great benefit and no harm, has good mouthfeel and is suitable for popularization.