51 results about "LAMINARIA ANGUSTATA" patented technology

The invention relates to a seaweed sauce and a method for preparing the same. The seaweed sauce is prepared from mixing seaweed seasoning fluid and high salt diluted sauce according to the volume ratio of 1:(1-2) and then adding auxiliary materials to mix and process, wherein the auxiliary materials comprise salt, yeast extract, maltose, disodium 5'-ribonucleotide, sodium glutamate and edible alcohol. The auxiliary materials are mixed according to the steps that the salt, the yeast extract and the maltose are sequentially added, the yeast extract and the maltose are dissolved to be heated to boil, monosodium glutamate and the disodium 5'-ribonucleotide are then immediately added, the mixture is dissolved and then stood at normal temperature, and the edible alcohol only needs to be added. The adopted seaweed resources are rich and low in cost, the method for preparing the sauce is simple and is more suitable for industrialized production, the fishy smell of the seaweeds is completely removed, moreover, the sauce has a slight jasmine aroma, high nutritional value and no added preservatives, and the seaweed sauce which is mixed with the seaweed seasoning fluid has a more fresh flavor. Obviously, the effective method and a new approach are provided for the high-valued seaweed utilization.

The invention discloses bone collagen-rich corn porridge. The bone collagen-rich corn porridge is prepared from the following raw materials in parts by weight: 550-600 parts of waxy corn, 2-3 parts of rice bran oil, 8-9 parts of sesame, 10-11 parts of sea weed, 20-22 parts of oilseed rape, 1-2 parts of oil palm fruit pericarp, and 5-6 parts of apple blossom. The added Eclipta prostrate has the efficacies on relieving the deficiency of liver-yin and kidney-yin and insomnia, organic substances in sheep bone contain bone collagen, bone mucinoid and elasticin and also contain neutral fat, phospholipid, a small amount of glycogen and the like, and the organic substances in sheep bone are sweet and warm in property and flavor and have the effects of tonifying kidney and strengthening tedons; and the bone collagen-rich corn porridge is also added with wheat germ powder, black peanut, waxy corn, sesame and other auxiliary materials with rich nutrition and specific taste, so that the corn porridge has good mouthfeel and is suitable for people of all ages.

The invention discloses tuckahoe and sanchi flower composite seasoning powder which is prepared by the following raw materials in part by weight: 3 to 5 parts of composite nutrient extract, 5 to 7 parts of pure chicken powder, 4 to 6 parts of chicken extract, 0.3 to 0.5 part of pure chicken oil, 25 to 27 parts of essence, 39 to 42 parts of edible salt, 7 to 9 parts of white sugar, 6 to 8 parts of corn starch, 0.1 to 0.3 part of disodium succinate, 0.1 to 0.2 part of sea buckthron oil, 3 to 5 parts of composite spice, 0.3 to 0.5 part of arrowroot, 0.1 to 0.2 part of aloe freeze-dried powder, 0.2 to 0.4 part of medlar powder and 0.3 to 0.4 part of milk vetch powder. The tuckahoe and sanchi flower composite seasoning powder has unique fragrance and rich nutrition; sea-tangle has special delicious flavor; due to composite extraction of sanchi flower and the milk vetch, the tuckahoe and sanchi flower composite seasoning powder has special nutrient components and has a unique delicious and fragrant feature while realizing health protection; and nature, nutrition and health are fused into daily cooking of people.

The invention relates to a kelp fermented beverage brewing method. The kelp fermented beverage brewing method is characterized in that kelps are beaten by using a beating machine, and pulp is put in an enzymolysis tank, wherein the kelps are soaked for 30-60 minutes in a soaking solution at the temperature of 15-25 DEG C and are subjected to ultrasonic treatment at the same time, and the soaking solution comprises the following components in percentage by weight: 1.5-2.5% of edible salt, 1.0-2.0% of sodium carbonate, 1.0-2.0% of sodium bicarbonate, 0.2-0.4% of compound phosphate and the balance of water. The kelp fermented beverage has the effect of improving sodium metabolic disorder; by often drinking the kelp fermented beverage, fat is unlikely to generate on artery blood vessel walls, other harmful substances are unlikely to deposit on the artery blood vessel walls, the occurrence of arteriosclerosis can be avoided, and further heart diseases such as coronary heart disease, myocardial infarction and stenocardia are spontaneously and greatly alleviated thereupon.

The invention discloses a preparation method of a traditional herbal medicine fermenting type lactating sow feed, and belongs to the technical field of feed and microorganism fermenting. The preparation method comprises the following steps of mixing seed of cowherb, motherwort, hawthorn, kelp and water according to ratio, and adjusting pulp by water, so as to obtain a concentrated pulp; heating, soaking, sterilizing, and cooling to 35-45 DEG C; inoculating proteinase-producing bacillus licheniformis, candida and coagulant lactobacillus sporogenes, fermenting for 12-72h, and mixing corn flour, crushed rice, soybean meal, extruded soybean, bran, DDGS (distillers dried grains with soluble), grease and premix into the feed according to ratio; fermenting for 2-24h, and drying, so as to obtain the traditional herbal medicine fermenting type lactating sow feed. The traditional herbal medicine fermenting type lactating sow feed has the characteristics that the activity matters, organic iodine, lactic acid and probiotics of traditional herbal medicines are contained; the amino acids are rich and balance, the nutritional value is high, the digestion is easy, the palatability is good, and the like; the lactation of the lactating sow can be obviously stimulated.

The invention relates to flavor kelp meal which is prepared by the method comprising the following steps: soaking and bleaching the kelp to be clean, adding a proper amount of water in the cleaned kelp, and grinding the kelp into crude pulp by use of a grinder; adding pectinase, cellulose and compound proteinase to the crude kelp pulp, carrying out enzymolysis and refining by use of a colloid mill so as to enable materials to be even and fine serous fluid, then adding maltodextrin to regulate the solid content of the serous fluid to achieve 40-50%, and homogenizing the blended mixed serous pulp in a homogenizer; carrying out low-temperature vacuum concentration after being homogenized to enable the solid content of the serous fluid to achieve 50-60%; and drying by adopting a spray dryer to enable the dried materials to achieve the moisture content of 5%, thus obtaining the flavor kelp meal. The flavor kelp meal has good brewing property, is instant, fine in mouthfeeling, and thick in special aroma of the kelp. The flavor kelp meal can be added with various auxiliary materials on the basis to produce various types of kelp function composite seasoning products.

The invention provides black rice and nori porridge and a preparation method thereof. The black rice and nori porridge is prepared from following main components: 40-50 parts of black rice, 30-40 parts of rice, 20-30 parts of black soya beans, 10-20 parts of buckwheat, 10-20 parts of oats, 5-10 parts of black sesame powder, 2-8 parts of purple cabbages, 3-5 parts of water-swollen nori, 2-8 parts of water-swollen kelps, 2-8 parts of gynostemma pentaphylla, 3-8 parts of black fungi, 3-5 parts of radix rehmanniae preparata, 3-5 parts of poria cocos, 3-5 parts of Chinese yams, 80-100 parts of pure water and 1-3 parts of auxiliary materials. According to the black rice and nori porridge and the preparation method thereof, high-nutrition food materials including the black rice, the nori, the gynostemma pentaphylla and the like are matched for eating so as to make up insufficient nutrient elements of the single food; the black rice and nori porridge has the effects of nourishing the kidney and the stomach, clearing heat and promoting diuresis, tonifying the kidney and nourishing the heat, loosening the bowel to relieve constipation and the like; comprehensive digestion and absorption on the nutrient elements by a human body are promoted and the black rice and nori porridge is good for improving the immunity of the human body.

The invention discloses oyster-kelp noodles and a preparation method thereof. The oyster-kelp noodles are prepared from the following raw materials in parts by weight: 500-600 parts of flour, 95-100 parts of water, 2-3 parts of edible salt, 4-5 parts of sugar, 50-60 parts of oysters and 50-60 parts of kelp. The oyster-kelp noodles prepared by the method are fresh/fragrant and tasty/refreshing in taste, have a relatively high nutritive value and are rich in medicinal value; according to the method, an eating function and a medicine health care function of food are combined together, so that the method meets the traditional medical concepts and is close to the conception of modern healthcare food; meanwhile, the eating and carrying are convenient, the production processes are simple, the preparation is convenient, the cost is relatively low, and the requirements on industrial production can be met.

The invention discloses rice wine with kelp and coffee flavours. The rice wine consists of the following raw materials in parts by weight: 90-100 parts of rice, 10-20 parts of kelp, 4-6 parts of coffee powder, 2-3 parts of hawthorn seeds, 2-4 parts of roselle, 1-2 parts of sunflower disks, 3-5 parts of prunus humilis bunge leaves, 2-4 parts of chrysanthemums, 1-2 parts of dried mangoes, 2-3 parts of garlic cloves, 2-3 parts of dried orange peels, 0.2-0.5 part of citric acids and 10-15 parts of wine yeast. The rice wine with kelp and coffee flavours breaks through the mouth feel of the traditional rice wine, is sweet and mellow in aroma and has a very high health-care value; and the kelp contains a large quantity of mannitol which has a diuretic detumescence efficacy, so that the rice is capable of preventing and treating kidney failure, senile oedema, drug poisoning and the like. The mannitol cooperates with iodine, potassium, niacin and the like, so that the rice wine has good effects of preventing and treating diseases such as arteriosclerosis, hypertension, chronic trachitis, chronic hepatitis, anemia and oedema. The dried orange peels can play roles of regulating vital energy, appetizing, drying dampness, resolving phlegm, and treating spleen and stomach diseases, so that the rice wine has the efficacies of clearing heat, removing toxicity, moistening lung, and the like.

The invention discloses kelp yoghurt with a function of relaxing the bowel and a preparation method of the kelp yoghurt. The kelp yoghurt is prepared from raw materials in parts by weight as follows:50-60 parts of kelp, 20-36 parts of aloe, 15-18 parts of fructus crataegi, 10-12 parts of mulberries, 25-30 parts of purple sweet potato powder, 10-15 parts of stachyose, 20-25 parts of spirulina powder, 25-30 parts of honey, 15-20 parts of soybean dietary fiber, 100-120 parts of fresh milk, 20-25 parts of dried skim milk, 1-3 parts of a compound stabilizer and 1-5 parts of microorganism inoculant. The preparation method comprises steps as follows: 1) treatment of kelp; 2), blending, homogenizing and degassing; 3) sterilization; 4) cooling, inoculation and fermentation; 5) cooling, stirring and canning; 6) post-maturation. The kelp yoghurt is rich in nutrition and convenient to carry and has effects of alleviating mental depression, harmonizing the stomach, strengthening the spleen, regulating qi and adjusting intestinal microenvironment, the raw materials are scientifically compatible, and the function of relaxing the bowel is remarkable.

The invention belongs to the technical field of preparation of skin-care products and relates to a method for preparing a cactus pear scar-removal composition used for removing and healing scars. The cactus pear scar-removal composition comprises the following raw materials: cactus pear, centella asiatica, kelp, fresh ginger and vitamin E. The preparation method comprises the following steps: taking acquired fresh cactus pear to prepare a cactus pear extract liquid; then grinding centella asiatica and kelp into a centella asiatica serous fluid and a kelp serous fluid; grinding fresh ginger into fresh ginger juice; proportionally mixing the raw materials; adding vitamin E; and performing uniform stirring to obtain the cactus pear scar-removal composition. The prepared cactus pear scar-removal composition does not contain additives, is good in absorption effect and is suitable for removing and healing scars, the selected raw materials are good in natural feature, the formula is scientific and reasonable, the configuration process is simple, and the application environment is friendly.

The invention discloses seaweed and ferment rice cakes and a making method thereof, and relates to the technical field of food processing. The seaweed and ferment rice cakes comprise the raw materialsin parts by weight of 50-90 parts of rice, 1-30 parts of starch, 0.01-20 parts of seaweed ferment, 0.01-2 parts of brown algae dietary fiber powder, and 0.1-30 parts of fruit juice, and preferably 0.1-2 parts of probiotics, 0.1-2 parts of prebiotics and 0-5 parts of plant carbon black are added. In the selected raw materials, the seaweed ferment is prepared by fermentation of one or more of brownalgae ferment, red algae ferment and green alga ferment, the brown algae ferment is from kelp or undaria pinnitafida, and the red algae ferment is free laver. The rice cakes are used as a carrier, and the made seaweed ferment rice cakes contain the seaweed, the fruit juice, the prebiotics, the probiotics, the plant carbon black and the like, so that balanced and unique nutrients and flavor can begiven to the rice cakes, and the health value for nourishing the stomach and intestines is provided. The seaweed and ferment rice cakes have good market prospects.

The invention discloses a preparation method of a microbial kelp degummed fermented feed and application thereof in stichopus japonicus culture. The method includes the step of adding a microecological preparation capable of degrading algin in kelp into a kelp based basic feed to perform fermentation. The basic feed is composed of the following components by mass percentage: 45-55% of kelp powder, 5-15% of fish meal, 25-35% of sea mud, 5-10% of shell powder, and 1-5% of compound vitamin and minerals. The dosage of the microecological preparation accounts for 1-5% of the mass of the basic feed. The feed provided by the invention can significantly enhance the digestibility and utilization of stichopus japonicus to kelp, meets the needs of stichopus japonicus growth for nutrition and energy level, effectively solves the high quality bait sargassum thunbergii resource shortage problem of stichopus japonicus, has raw material value adding function, and is low in cost. Under good ecological conditions, the feed provided by the invention can reduce the destruction of residual bait to aquaculture water, can promote stichopus japonicus immunity to certain degree, and avoids the use of antibiotics.

The invention belongs to the field of food processing and particularly relates to seaweed-strawberry fermented drink and a preparation method thereof. The seaweed-strawberry fermented drink is characterized in that using soaked seaweed and strawberry as raw materials, crushing soaked seaweed, pressing to obtain seaweed juice, mixing the seaweed juice with strawberry juice obtained by cleaning, crushing and pressing the strawberry, adding yeast or leave for fermenting, and filling. The seaweed and strawberry low in cost and rich in sources are used as main materials, the seaweed and the strawberry, belonging to vegetables and fruits, high in nutrition value are made into juices respectively, the specially cultivated yeast or leaven is inoculated for biological fermentation by the modern biological fermentation technology, and the high-quality functional drink which is mellow, fragrant and fresh is produced. Nutrients and functional ingredients in the seaweed and the strawberry are retained to the maximum extent, and the seaweed-strawberry fermented drink has health functions of both the seaweed and the strawberry and is unique in flavor, fresh in taste and fragrant.

The invention discloses a preparation method of a seasoning with mixed chicken powder and seaweed flavors and belongs to the technical field of the food processing. The preparation method of the seasoning with the mixed chicken powder and seaweed flavors takes seaweed and chicken powder as main raw materials and comprises the following steps: selecting the raw material seaweed, immersing, cutting and pulping the seaweed, extracting with aid of microwave, carrying out enzymolysis and deodorization, filtering, adding the chicken powder, mixing, homogenizing, concentrating in vacuum, carrying out spray drying, collecting powder, and packaging, thus finally obtaining the product. The seasoning with the mixed chicken powder and seaweed flavors well maintains the seaweed flavor and the biological characteristics, has the chicken flavor characteristic, is good in brewing property, easily soluble in water, delicate in taste and rich in chicken flavor and seaweed flavor; the preparation method of the seasoning is simple, reasonable and applicable to industrialized production; the produced product is good in quality and long in quality guarantee period, thus facilitating distribution and sale.

The invention discloses a preparation method of shredded kelp pickles with a unique flavor. Kelps are used as a raw material. The preparation method comprises the following steps: selection of the kelps, immersion, shredding, cleaning, soup cooking, cooling, salting and dewatering, stirring of ingredients, filling, sealing, sterilization, static pressing, packaging and delivery into a storehouse.The invention provides the shredded kelp pickles with the unique flavor and rich nutrition. Particularly, the kelps are shredded, then salted and dewatered with salt and a herba elsholtzia powder, stirred with a powdered compound additive, filled and sealed and are subjected to pasteurization, static pressing and the like; according to the order, the steps support with one another to work together, so that the shredded kelp pickles with high crispness, unique flavor and long shelf life are prepared; in the preparation method of the shredded kelp pickles, the herba elsholtzia powder and acesulfame potassium achieve a synergistic effect of preventing corrosion, so that the use amount of a preservative is reduced; moreover, the shelf life of a product is prolonged, and the unique flavor is produced.

The invention mainly relates a preparation technology for mung bean and wild chrysanthemum healthy herbal tea. The preparation technology for the mung bean and wild chrysanthemum healthy herbal tea comprises the following steps of firstly pre-processing of raw materials of mung beans and wild chrysanthemum; secondly preparing mung bean leaching solution and wild chrysanthemum leaching solution; thirdly extracting effective constituent of auxiliary materials such as wax gourds and see weeds; fourthly additive blending from the honey, the citric acid and the sodium citrate; and fifthly, mixing and homogenizing to obtain the mung bean and wild chrysanthemum healthy herbal tea. The mung bean and wild chrysanthemum healthy herbal tea has the advantages of clearing heat and moistening lung, quenching thirst and relieving summer heat, discharging fire and relieving restlessness, having functions of promoting saturnic discharging, detoxification and intestine lubrication, beauty maintaining and young keeping and slimming and being beneficial to smoking cessation. The preparation technology for the mung bean and wild chrysanthemum healthy herbal tea has the advantages of enabling pharmacological function ranges to be expanded, enabling the lung moistening function to be obvious and enabling human body absorption rate to be improved due to the fact that the wild chrysanthemum which is directly dried and the wild chrysanthemum which is processed through steam are mixed together for utilization and enabling medicinal composition of the mung beans to be efficiently extracted, enabling the heat clearing and toxicity removing function of the mung beans to be obvious, enabling nutrients to be supplied and strength to be enhanced due to the fact that the mung beans are firstly boiled and then the mung bean coats are extracted.

The invention discloses starfish seafood sauce. Starfish content is added into the fermentation preparing process of the seafood sauce. Kelp and enteromorpha powder are added in the fermentation process of the seafood sauce. The starfish content and the seaweed powder serve as original additive raw materials of the seafood sauce and are originally fermented together with basic sauce raw materials such as bran, soybean cakes, peanut meal and whole wheat meal, so that generated seafood flavor is stronger. Starfish has few edible parts, but the starfish content is rich in protein and fat, which is beneficial for producing fermentable food, in addition, starfish contains a great deal of saponin substances, and saponins have diversified biological activity and has powerful healthcare effects. The seaweed powder is added and rich in seaweed polysaccharides, and therefore the sauce is thicker due to own viscousness of seaweed and more delicious in flavor. The prepared seafood sauce is delicious in flavor, higher in healthcare value and capable of being applied and popularized.

The invention discloses kelp blood-fat-reducing health biscuits and a preparation method thereof. The kelp blood-fat-reducing health biscuits are prepared from the following raw materials in parts by weight: 5-6 parts of extra-lean meat, 2-3 parts of snow peach powder, 12-15 parts of pomegranate juice, 3-4 parts of kelp, 1-2 parts of millet oil, 1-2 parts of coconut milk, 1-2 parts of cervus elaphus placenta, 1-2 parts of Japanese thistle herb, 1-2 parts of pericarpium citri reticulatae, 200-220 parts of flour, 30-40 parts of fresh mulberry leaves, 1.5-2 parts of yeast, 18-20 parts of white granulated sugar, 10-12 parts of milk, 8-10 parts of corn dietary fiber, 15-18 parts of wheat germ oil, 6-7 parts of eggs, 2-3 parts of table salt, 4-5 parts of sodium bicarbonate, and a proper amount of water. According to the invention, the kelp and the lean meat are coordinated and matched, so that the effects of reducing blood fat and reducing blood glucose of kelp can be achieved; the freshness and color of the fresh mulberry leaves can be remained well, and the bitter taste in the mulberry leaves can be removed with rice wine; the prepared biscuits have pure fragrance, are crispy and soft in mouth feel, have no coarse grain feel, and are excellent in color, aroma and taste.

The invention belongs to the technical field of food preparation and relates to a preparation method of sea-tangle hair ointment prepared by mixing of main raw materials. The preparation method comprises the following steps: soaping dry sea-tangle and shredding, putting the sea-tangle shreds into a pressure cooker, adding black fungus, sea cucumber powder and Chinese medical stone water, stewing and grinding the formed solid-liquid mixture so as to obtain a mixed solution; fetching walnut kernel, apricot kernel, dry dateplum persimmon, black sesame and zasiokaurin and grinding to obtain powder particles, uniformly mixing, adding the mixture into the mixed solution, and carrying out ultraciolet sterilization to obtain sea-tangle hair-care liquid; putting abelmosk juice and Jimo rice wine into the sea-tangle hair-care liquid and heating until boiled so as to obtain the sea-tangle hair ointment. The main raw materials include dry sea-tangle, black fungus, sea cucumber powder, walnut kernel, apricot kernel, dry dateplum persimmon, black sesame, zasiokaurin, Jimo rice wine, honey, abelmosk juice and Chinese medical stone water. The raw materials are natural and easily available. The preparation process is simple. The product has excellent efficacy and has no side effect, is convenient to eat, has good mouthfeel, and has good hair-care efficacy.

The invention discloses a dandelion medical pig feed. The dandelion medical pig feed comprises a green feed consisting of corn, bean meal and bran, and comprises the following components in parts by weight: 35-45 parts of the green feed, 45-55 parts of Jiang algae, 5-8 parts of fish meal, 1-1.5 parts of dandelions, 1-2 parts of table salt and 8-15 parts of kelp. The invention relates to the dandelion medical pig feed.

The invention discloses porridge with the kidney and stomach nourishing function. The porridge with the kidney and stomach nourishing function is prepared from, by weight, 20-40 parts of purple rice, 5-7 parts of water-swollen kelp, 30-50 parts of pearl barley, 5-7 parts of tremella, 8-10 parts of oat, 8-10 parts of purple cabbages, 8-10 parts of black sesame, 2-4 parts of Chinese chestnuts, 8-10 parts of peanuts, 2-6 parts of folium apocyni veneti, 10-12 parts of black beans, 4-6 parts of lucid ganoderma, 5-7 parts of American ginseng, 3-5 parts of lotus seeds and 400-500 parts of water. Black rice, laver, gynostemma pentaphylla and other high-nutrition food materials are eaten in a matched mode, the effects of nourishing the kidney and the stomach, clearing away heat and promoting urination, nourishing the kidney and the heart, relaxing bowels and the like are achieved, it is promoted that nutrient substances are comprehensively digested and absorbed by the human body, and the immunity of the human body can be easily improved.

The invention discloses a bottle gourd and fruits and vegetables pork sausage capable of moistening the lung. The bottle gourd and fruits and vegetables pork sausage is prepared from the following raw materials in parts by weight: 400-410 parts of lean pork ham, 15-16 parts of starch, 20-30 parts of kelp, 3-4 parts of a papaya juice, 5-8 parts of garlic clove, 7-8 parts of sea sedge, 1.5-2.1 parts of sunglo, 1.2-2.3 parts of lepidium meyenii walp, 2-2.4 parts of bottle gourd, a proper amount of fat, a nutrition colorant, salt, white sugar, distilled water, white pepper powder, aginomoto, ground ginger, phosphate, a rosemary extract and vitamin E. The nutrition colorant is prepared by complex reaction of nicotinic acid and dried blood; use of sodium nitrite is avoided; the prepared pork sausage product is natural and stable in color and luster; due to the addition of the vitamin E, the color and luster are relatively good-looking; the complex reaction is promoted by the added tartaric acid; and meanwhile, the nutritional value of the pork sausage is improved.

The invention discloses a health-care sour beverage made of kelp and milk. The health-care sour beverage is prepared from the following raw materials in parts by weight: 60-70 parts of milk, 20-30 parts of kelp, 6-10 parts of red dates, 1-2 parts of Mesona, 1-2 parts of stevia rebaudian, 1-2 parts of leaves of paniculate microcosm, 1-2 parts of bamboo shavings, 2-3 parts of jasmine flowers, 1-2 parts of pueraria flowers, 2-3 parts of gynostemma pentaphylla, 1-2 parts of radix isatidis, 1-2 parts of mentha leaves, 2-3 parts of moutan bark, 2-3 parts of lotus seeds, and 1-2 parts of malic acid. The health-care sour beverage is rich in taste and has comprehensive nutrition and high health-care value, wherein the pueraria flowers have the effects of clearing away heat and toxic materials and protecting liver, the leaves of paniculate microcosm can clear heat, resolving stagnancy and reducing phlegm, and the mentha leaves can dispel wind and heat and clear throat; and the health-care sour beverage is particularly suitable to be drunk in summer, can relieve summer heat and is beneficial to the health of human beings.

The invention relates to pumpkin health-maintenance porridge for treating constipation. The formula comprises, by weight, 180-220 parts of polished round-grained rice, 200-250 parts of pumpkin, 8-12 parts of sesame seeds, 70-90 parts of carrots, 10-15 parts of food additive, 80-100 parts of lean pork, 50-60 parts kelp, 5-8 parts of lemon sauce, 20-30 parts of fine salt and 600-700 parts of water. The health-maintenance porridge contains the pumpkin, and the pumpkin contains various nutritive ingredients and can promote choleresis, enhance gastrointestinal peristalsis and help food digestion; the kelp contains rich cellulose, and can remove waste and toxin in the intestinal tract in time; the food additive can improve organism immunity and reduce blood fat and blood glucose; the carrots can nourish the liver to improve visual acuity and maintain beauty and keep young. The prepared pumpkin health-maintenance porridge is smooth in taste, and meets appetites of people. Compatibility of all the components is reasonable, and the porridge has the effects of relaxing bowel, clearing liver and improving vision and the like. The porridge is easy and convenient to make, effective and particularly suitable for people suffering from constipation.