145 results about "Lysimachia sikokiana" patented technology

The invention relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in parts by weight: a component A comprises 200-300 parts of oil, 50-70 parts of chili powder, 5-10 parts of mashed peanuts, 5-10 parts of white sesames, 1-5 parts of aromatic vinegar, 5-10 parts of white wine, 0.1-1 part of roots of Sinkiang arnebia, 1-5 parts of table salt and 1-5 parts of chicken paste; the chili powder is a mixture composed of pod peppers, Erjintiao chilis and capsicum frutescens at the ratio of 2 to 2 to 1, and the chili powder is averagely divided into three parts and is packaged; a component B comprises 10-15 parts of green Chinese onions, 20-40 parts of onions and 20-40 parts of fresh gingers; and a component C comprises 0.1-1 part of anises, 1-5 parts of Chinese prickly ash, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of tsaoko amomum fruits without seeds, 0.1-1 part of cardamoms, 0.1-1 part of bay leaves, 0.1-1 part of fennels, 0.1-0.5 part of cinnamons, 0.1-0.5 part of lysimachia sikokiana and 0.1-0.5 part of lemongrass.

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 spicy stewing oil and a preparation method thereof. The formula of the spicy stewing oil comprises salad oil, seasonings, fresh old ginger, fresh green Chinese onion, glutinous rice cake chilli, dry pepper, perfume, ligusticum chuanxiong, fructus tsaoko, fennel, fructus amomi, cinnamon, rhizoma kaempferiae, anise, Cape jasmine, Indian long pepper, cardamom fruit, semen myristicae, radix angelicae dahuricae, lemon grass, bay leaves, lysimachia sikokiana, clove, liquorice and rhizoma nardostachyos. The preparation method sequentially comprises the steps: preparation of raw materials, stewing, oil residue separation and cooling and packing. The spicy stewing oil has bright red color, pure flavor and attractive smell, realizes easy, quick and convenient preparation of stewed dishes; and the stewed dish has the advantages of oily color, rich and pure compound flavor, moderate spicy taste, long-lasting aftertaste and the like. The spicy stewing oil also can be used for making meat dishes, frying griddle cooked food and the like.

The invention discloses a nutritious unpeeled beef product and a preparation method thereof. the unpeeled beef of scalpers are added water with traditional Chinese medicinal materials comprising rhizoma gastrodiae, interior eardamom, fennel, rhizoma kaempferiae, galangal, clove, cardamom, long pepper, orange peel, Chinese cinnamon, lysimachia sikokiana, jambolan, myrcia and rhizoma zingiberis recens to boil for producing the product; compared with the prior art, the product is added with various traditional Chinese medicinal materials to prepare the unpeeled beef, which can not only facilitate the unpeeled beef to be cooked fast, but also can cause the unpeeled beef to fully absorb the nutrition of various traditional Chinese medicinal materials; therefore, the prepared unpeeled beef product is delicately fragrant, fresh and delicious and tastes purely, is soft but no stop teeth, is easy for digestion and nutrition absorption and has the health-care efficacy of invigorating vital energy, enriching blood, tonifying brain, supplementing calcium and preventing dizziness.

The invention discloses a cooking flavoring for halogen products, comprising the following components: 25 weight portions of common fennel fruit, 16 weight portions of galangal, 25 weight portions of aniseed, 3 weight portions of cardamom, 20 weight portions of cassia, 10 weight portions of scented fruit, 10 weight portions of tsaoko fruit, 20 weight portions of villous amomum fruit, 10 weight portions of pepper, 5 weight portions of lysimachia sikokiana, 15 weight portions of clove, 20 weight portions of licorice, 20 weight portions of galangal seed, 10 weight portions of citronella grass and 10 weight portions of alpinia officinarum hance. The present invention adopts Chinese herbal medicines which are beneficial to human health, having warming effect. The halogen products using the cooking flavoring have fragrant smell and delicious taste, and can stimulate appetite.

The invention provides Buddhist incense, which is manufactured by a bamboo incense core bag and an incense body material, wherein a bamboo incense core is covered inside the incense body material; and the incense body material is prepared by mixing the following materials in parts by weight: 30-40% of wild loquat head powder, 30-40% of wood powder, 12-18% of Debregeasia edulis bark powder, 1-3% of corn flour, 1-3% of wormwood powder, 1-3% of ponkan wood powder, 1-3% of red sandal wood powder, 1-3% of agilawood powder, 1-3% of lysimachia sikokiana powder, 1-2% of cassia powder and 1-2% of clove seed powder. The Buddhist incense disclosed by the invention, which is prepared from pure natural plant powder, not only can refresh, so that people can feel calm and relaxed, but also can take effects on sterilizing and repelling mosquitoes and flies.

The invention relates to a medicinal liquor formulation special for finishing snakehead. The formulation uses the following traditional Chinese medicines with fishy and fragrant smell: glossy ganoderma, lysimachia sikokiana, cassia, flower bud of lily magnolia, galangal, clove, fennel and chicken blood, which are mixed according to a proportion and soaked in spirit to form a novel steep spirit. The formulation is designed aiming at the characteristic of the snakehead, has the advantages of unique taste, low cost and remarkable effect.

The invention discloses a preparation method of green tea and mint-flavored peanuts. The preparation method comprises the following steps: heating and boiling peanuts in a jacketed pan; heating and boiling green tea to obtain filter liquor A; soaking the peanuts with the filter liquor A, and stir-frying until the peanuts are cooked by 30%-45%; heating and boiling mint to obtain filter liquor B, soaking the peanuts with the filter liquor B, and stir-frying until the peanuts are cooked by 50%-60%; heating and boiling bitter tea, peppers, medlar, ligusticum wallichii, lysimachia sikokiana, lysimachia foenum-graecum, zanthoxylum bungeanum, cloves, allspice, thyme, dried orange peels, fennel, cassia twigs and bay leaves, adding the peanuts, soaking, and stir-frying until the peanuts are cooked by 70%-80%; adding salt, cooking wine, taumatin, trehalose, stevioside and monosodium glutamate into water, stirring for heating, adding the peanuts, soaking and drying. The peanuts prepared according to the method are unique in flavor, fresh and cool in mouth feel, fragrant, crisp and delicious; decayed tooth and glucose fluctuation are hardly caused after the peanuts are eaten.

The invention provides a processing formula and processing method for freshwater fish. The processing formula comprises freshwater fish, Chinese herbal seasonings and basic seasonings. The Chinese herbal seasonings comprise tsaoko fruit, radix aucklandiae, Xiangsha, villous amomum fruit, Alpinia katsumadai Hayata, long pepper, clove, Alpinia tonkinensis Gagnep, dahurian angelica root, kaempferia galamga, Ligusticum chuanxiong Hort., Alpinia officinarum Hance, common fennel fruit, nutmeg, Ganxiang, processed cassia bark, cassia bark, Fructus Cinnamomi, lemongrass, Lysimachia sikokiana, Gardenia jasminoides, Chinese prickly ash, anise, myrcia, cumin, Chinese angelica, Dangshen, dried capsicum and dried orange peel. The above-mentioned materials are grounded and decocted, and freshwater fish is cooked in the obtained decoction on wood fire so as to obtain the processed freshwater fish. According to the invention, through addition of the Chinese herbal seasonings into the processing seasoning formula for the freshwater fish, the taste of the freshwater fish is greatly improved, and the purpose of realizing dietotherapy and health care is achieved while vast consumers eat the processed freshwater fish; and the processed freshwater fish has the advantages of unique flavor and capacity of invigorating the spleen, whetting the appetite and realizing dietotherapy and health care effect.

The invention discloses a fish bait formula and a preparation method for the same. Traditional Chinese medicines including liquorice, Lysimachia sikokiana, anise powder, Houttuynia cordata, rhizoma kaempferiae, radix angelicae, fennel, Syzygium aromaticum, myrcia, rheum officinale and talcum powder are applied in the formula. All the herbs are smashed and soaked by red rice liquor and then the bait is made. The fish bait made by the method disclosed by the invention has the advantages that no chemical additive is added, so no influence is brought to environments; and the bait is highly attractive for fish, can rapidly gather the fish and can rapidly capture the fish.

The invention discloses health coarse cereal food and a preparation method thereof. The health coarse cereal food comprises the following raw materials in parts by weight: 35-37 parts of broad beans, 18-22 parts of fagopyrum tataricum, 7-9 parts of black tea powder, 10-13 parts of powder of radix puerariae, 9-11 parts of potato starch, 18-20 parts of beewax, 6-8 parts of turmeric powder, 7-11 parts of sesame oil, 9-12 parts of lentinus edodes, 4-6 parts of cummin seeds, 1-3 parts of cinnamon, 4-7 parts of alpinia officinarum, 12-14 parts of radix angelicae dahuricae, 6-8 parts of cardamom, 1-3 parts of amomum fruit, 6-11 parts of lysimachia sikokiana, 6-8 parts of hyssopus officinalis, 22-25 parts of soup-stock, 11-13 parts of radix polygoni multiflori and 21-25 parts of rheum palmatum. The coarse cereal health care food has comprehensive nutrition, lowers blood fat, blood glucose and blood pressure, decreases body weight, and strengthens brain.

The invention provides a clear oil hotpot condiment and a preparation method thereof. The clear oil hotpot condiment comprises the following raw materials by weight: 150g of dry chillies, 30g of dry Chinese prickly ash, 150g of Pixian broad bean sauce, 6g of anise, 6g of cinnamon, 6g of round cardamom fruit, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 2g of dahurian angelica root, 2g of lysimachia sikokiana, 3g of fennel, 3g of myristica fragrans, 4g of bay leaves and 400g of cooked rapeseed oil, and seasoning raw materials including 15g of diced onions, 3g of salt, 4g of pepper powder, 25g of old gingers, 15g of garlic cloves, 15g of chicken essence and 15g of rock sugar. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The clear oil hotpot condiment has the characteristics that the clear oil hotpot condiment has strong oil fragrance, is spicy, irritating, fresh, mellow and tempting and has unique flavor, and can achieve the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness and promoting appetite when eaten.

The invention discloses pickled vegetable brine produced by using white wine byproducts, and a preparation method thereof. The pickled vegetable brine is prepared by taking esterified residual liquid as basic materials and other auxiliary materials in parts by weight in 1L of esterified residual liquid, including 5-8g of clove, 10-30g of green pepper, 5-40g of ginger, 3-10g of lysimachia sikokiana, 2-8g of pepper, 5-8g of anise, 5-10g of diphtheria, 3-10g of orange peel, and 20-50g of edible salt. The pickled vegetable has high shelf life, and is not heated in preparation process; the esterified residual liquid contains abundant organic acid, so as to be capable of effectively restraining the other bacteria infection; the pickled vegetable does not produce flowers, is long in shelf life, short in fermentation time, and can be eaten after the vegetables are soaked for hours at normal temperature; and the pickled vegetable is acid and crisp and tasty in mouthfeeling, thick in fragrance,proper for both acid and hot, unique in flavor, and is bright in color and good in luster.

The invention relates to a production process for dried cattle beef. The production process comprises a raw meat soaking and blood removing step, a raw meat segmenting step, a cropping step, a cutting step, a preparing and frying step, a baking step, a cooling step, a high-temperature sterilizing step, a vacuum packaging step and a storing step. In the steps, the added spice comprises the following raw materials in parts by weight: 10-12 parts of amomum, 10-12 parts of cardamom, 10-12 parts of clove, 10-12 parts of costus root, 10-12 parts of cinnamon, 10-12 parts of amomum tsao-ko, 2-4 parts of rhizoma kaempferiae, 20-22 parts of anise, 20-22 parts of spikenard, 20-22 parts of patchouli, 20-22 parts of sinomenium acutum aroma, 1-3 parts of lithospermum, 1-3 parts of Ricepaperplant Pith , 1-3 parts of lysimachia foenum-graecum, 1-3 parts of licorice root, 10-12 parts of lysimachia sikokiana, 20-22 parts of fennel, 1-3 parts of dried orange peel and 2-4 parts of bay leaf. Compared with the prior art, the production process disclosed by the invention has the advantages the fishy flavor removing and refresh keeping effects can be enhanced, the excellent mouthfeel of the dried cattle beef can be still maintained after the dried cattle beef is stored for six months; and the used spice is lower in cost and natural in components, has a dietary therapy function and anti-oxidation function and benefits the health.

The invention provides a preparation method of a healthy preserved egg. The healthy preserved egg comprises the following raw materials: korean ginseng, bamboo, mingliezi, lotus seed, tremella, lily, anoectochilus formosanus, twig and leaf of Bignose Rhinacanthus, yam, dry ctrus grandis peel, green tea, pepper, lemon grass, lysimachia sikokiana, amomum tsao-ko, cinnamon, tsaoko amomum fruit, fructus amomi, Murrayae Folium Et Cacumen, clove, anise, sodium carbonate, quick lime, salt and duck eggs. Through Korean ginseng, the hematopoietic function of the bone marrows can be increased, and the human immunity function and stress resistance can be improved; the tremella is mild in nature and non-toxic, has the efficacies of supplementing the spleen and stimulating the appetite, as well as tonifying qi and purging guts, nourishing yin and moisturizing the lung, and enhancing the human immunity; the anoectochilus formosanus enters the kidney, heart and lung, so that the human immunity can be completely improved, and the disease resistance of a human body can be enhanced. By taking the Korean ginseng, bamboo, mingliezi, lotus seed, tremella, lily, anoectochilus formosanus, twig and leaf of Bignose Rhinacanthus, yam and dry ctrus grandis peel and the like as raw materials, and the prepared preserved eggs can enhance the human immunity, regulate the physiological function of an organism, and has healthy efficacy after being eaten for a long time.

The invention provides a marinade extract used for preparing marinated beef, which belongs to the technical field of food processing. The marinade extract is prepared by processing the following ingredients: 20 to 30 parts of Sichuan salt, 15 to 25 parts of rock sugar, 25 to 35 parts of mature ginger, 15 to 25 parts of green Chinese onion, 30 to 40 parts of cooking wine, 15 to 25 parts of chicken essence, 2 to 4 parts of rhizoma kaempferiae, 3 to 5 parts of anise, 3 to 5 parts of clove, 5 to 7 parts of cardamom, 6 to 8 parts of fennel, 5 to 7 parts of myrcia, 8 to 10 parts of angelica root, 2 to 4 parts of Amomum tsao-ko, 6 to 8 parts of vanilla, 8 to 10 parts of orange peel, 5 to 7 parts of cassia bark, 1 to 3 parts of long pepper, 2 to 4 parts of murraya jasminorage, 6 to 8 parts of lemon-grass, 4 to 6 parts of lysimachia sikokiana and 4 to 6 parts of dried pepper. The marinade extract provided by the invention has the beneficial effects of utilization of natural raw condiments and traditional Chinese medicinal materials, no harm to the human body, high nutritional value, reasonable formula, scientific processing and convenience in use; and the marinade extract is applied as an auxiliary material for the marinated beef to ensure high nutritional value and distinct taste.

The invention relates to a preparation method of a pickled fish with distillers' grains, and relates to the technical field of food processing. The preparation method comprises the steps of carrying out pretreatment of killing, scaling and gutting on a freshwater fish; pickling the fish for three days by using pickling materials composed of smoked plum, lysimachia sikokiana and flavourzyme; desalting; drying; adding a leavening agent; fermenting for 2-48 hours at a temperature of 5-25 DEG C according to a ratio of streptococcus thermophilus to butanedione streptococcus lactis to angel highly active yeast being 0.5-2:0.2-2:0.05-2; keeping a temperature at 40-45 DEG C for 1-6 hours to complete fermentation; loading in a jar with 20 kg of fermented glutinous rice; impregnating with the distillers' grains and sealing for seven days. The preparation method is simple. The pickled fish with distillers' grains is prepared by using a microbial fermentation technology, so that the prepared pickled fish slices with distillers' grains has elasticity and toughness, is natural, has no side effect, and has a delicious taste, good mouthfeel, and good chewing toughness.

A freshwater white pomfret bait consists of clamworm powder, green worm powder, silkworm chrysalis powder, tenebrio molitor powder, loach powder, freshwater shrimp powder, whitefish powder, chicken intestine powder, sheep intestine powder, milk powder, sweet potato powder, soybean powder, corn powder, white radish powder, towel gourd powder and lysimachia sikokiana powder according to percentage by weight. The freshwater white pomfret bait is rich in aroma, fishy smell is strong after the freshwater white pomfret bait is thrown into a water body, so that freshwater white pomfrets can smell the fishy smell of the freshwater white pomfret bait from a distance, moreover, freshwater white pomfrets can see that the freshwater white pomfret bait thrown into the water body slowly swells like live bait, as a result, a shoal of freshwater white pomfrets can be lured together in the shortest time to scramble the bait, freshwater white pomfrets that do not have the bait can swim about in the water body in which the bait is thrown, lingering for a long time.

The invention discloses orange-flavor green tea which is prepared from the following raw materials in parts by weight: 120-140 parts of tea leaves, 40-50 parts of orange peels, 15-25 parts of shaddock peels, 8-12 parts of edible salt, 10-15 parts of rock candies, 10-15 parts of hawthorn fruits, 8-10 parts of myrcia, 6-10 parts of lysimachia sikokiana, 18-20 parts of jujubes 12-14 parts of bitter melon juice, 8-12 parts of honey, 15-18 parts of white spirit, 7-10 parts of momordica grosvenori fruits, 5-7 parts of female and male shells, 16-20 parts of oat malts, 4-5 parts of auxiliaries and 300-450 parts of water. The tea provided by the invention has an orange flavor; after being made, the tea has the slight orange fragrance, and the color of the tea is changed from dark green to light yellow; a bamboo barrel is perforated, and the tea leaves are put into the bamboo barrel for fixation; in the process, the high temperature is supplied by a charcoal fire; steam generated by boiling the orange peels and the shaddock peels is fed into the bamboo barrel; the steam has the fragrance which is only contained in oranges; in the air-drying process, soup obtained by stewing the female and male shells, the lysimachia sikokiana, the hawthorn fruits, the rock candies and the like is sprayed to the tea, so that the soup is easily and uniformly sprayed and easy to disperse; by the addition of the white spirit, the orange-flavor green tea can be made at a high speed.