227 results about "Myrcia" patented technology

Disclosed are compositions and corresponding methods of their use that include plant, plant parts, or extracts thereof from Michelia magnifica, Xylosma japonicum, Prunus cerasifera, Nyssa sinensis, Chimonanthus praecox, Sassafras tzumu, Inula helianthus-aquatica, Capparis bodinieri, Passiflora caerulea, Galium aparine, Boehmeria platyphylla, Colquhounia coccinea, Sageretia rugosa, Jasminum stephanense, Antirrhinum majus, Daphniphyllum oldhamii, Cuscuta chinensis, Salix variegate, Osmanthus parvifolius, Euphorbia trigona, Calliandra haematocephala, Excoecaria acerifolia, Dianthus chinensis, Myriophyllum spicatum, Nymphoides peltatum, Prunus salicina, Solanum coagulans, Elaeis guineensis, Rhododendron moulmainense, Spatholobus suberectus, Artabotrys hexapetalus, Hibiscus syriacus, Lonicera calcarata, Hydnocarpus hainanensis, Ilex fragilis, Antidesma venosum, Acacia pennata ssp. Kerrii, Althaea rosea, Millettia velutina, Themeda japonica, Dalbergia hancei, Ipomoea batatas, Photinia glomerate, Hippophae rhamnoides, Azadirachta indica, Karelinia caspica, Bauhinia touranensis, Eriobotrya japonicas, Anaphalis contorta, and/or Cratoxylum prunifolium, or any combination thereof.

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

The invention relates to a Chinese herbal medicine feed additive which comprises the following raw materials in parts by weight: 2-5 parts of rheum officinale, 5-10 parts of malt, 0.5-2.5 parts of liquorice, 3-5 parts of angelica sinensis, 5-10 parts of rhizoma zingiberis, 5-10 parts of vanilla, 10-15 parts of rhizome dioscoreae, 5-10 parts of hawthorn, 5-10 parts of tangerine peel, 5-10 parts of galangal, 5-10 parts of radix angelicae, 5-10 parts of myrcia, 5-10 parts of cumin, 2-5 parts of pepper, 2-5 parts of folium isatidis, 5-10 parts of endothelium corneum gigeriae galli, 5-10 parts of folium artemisiae argyi, 5-10 parts of Chinese red pepper, 5-10 parts of rhizoma kaempferiae, 0.5-2.5 parts of black pepper, 10-15 parts of honeysuckle flower, 5-10 parts of cinnamon and 2-5 parts of pseudo-ginseng. The invention further relates to feed containing the Chinese herbal medicine feed additive. The feed comprises the following components in parts by weight: 2-5 parts of Chinese herbal medicine feed additive, 40-50 parts of maize, 2-5 parts of salt, 5-10 parts of bran, 5-10 parts of dried peanut, 2-5 parts of fish meal, 20-30 parts of coarse fodder, and 10-15 parts of beam pulp. The Chinese herbal medicine feed additive and the feed have the benefits of taking the disease prevention and treatment effects on pigs, and improving the quality of pork.

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

The invention belongs to the technical field of sanitizers, and particularly relates to a traditional Chinese medicine sanitizer and a preparation method thereof. The sanitizer is prepared from the following Chinese herbal medicine raw materials including, by weight, 10-30 parts of wormwood, 1-5 parts of garlic, 10-30 parts of honeysuckles, 5-21 parts of myrcia, 10-30 parts of cordate houttuynia and 2-15 parts of astragalus membranaceus. The garlic is table vinegar extractive liquid of garlic, and the weight ratio of the garlic to the table vinegar is 1:(3-10); and the sanitizer prepared from the Chinese herbal medicine raw materials comprises, by weight, 10-30% of chlorogenic acid. The prepared sanitizer has an obvious bactericidal effect on common germs such as staphylococcus aureus, escherichia coli, staphylococcus albus and pseudomonas aeruginosa in air; and the sanitizer has the advantages of being quick in effect initiating, long in duration time, low in cost, simple in preparation technique and the like.

The invention discloses a purple potato noodle and a preparation method thereof and belongs to the field of food processing. The noodle is prepared from purple potato, flour, vegetable oil, fulvic acid, vital wheat gluten, dietary alkali, salt, oil fish myrcia and composite phosphate which are used as raw materials through the following processes: preparing materials, kneading dough, shaping, baking and packaging. The purple potato noodle produced by the invention fully preserves the nutritional ingredient of the purple potato, and has the following characteristics: bright color and lustre, attractive fragrance, chewy, smooth and refreshing taste, abundant nutrition, cancer prevention, stomach nourishment, green and natural quality, integration of taste and health care, easiness in process, and suitability for large-scale production.

Scented oil capsicum provided in the invention is refinedly prepared by a processing method which combines conventional and modern processes together. According to the invention, capsicum is used as a main raw material, a variety of flavoring and spices are used as accessories, unique raw materials like spice amomum fruit, myrcia, cassia, clove, fennel seeds, coriander seeds and the like are added, and therefore, the color, fragrance and flavor of the oil capsicum have a great breakthrough; since oil temperature is controlled during batch production of the oil capsicum, the color, fragrance and flavor of the oil capsicum are made to their full performance.

The present invention discloses a preparation method of dried bean curd. The method includes steps of: taking flavoring accessories including salt, ginger, garlic, Chinese prickly ash, hot pepper, anise, cassia bark, fennel, myrcia and vanilla, and traditional Chinese medicine accessories including angelica root, cardamun, bighead atractylodes rhizome, lily, Anemarrhena, Radix Astragali, Codonopsis, Chinese angelica, cloves and cassia twig, so as to obtain marinating raw materials for standby; producing a core material by crushing red beans, mung beans, barley and peas, adding water and boiling to obtain a core material paste for standby; producing a bean curd blank comprising upper and lower layers of dried bean curd, and a middle layer of a core material; and then after cutting, marinating, frying, testing and packaging to obtain a finished product. The invention solves the technical problem by providing a preparation method of dried bean curd with abundant taste and the functions of beautifying, enriching blood and lifting spirit.

The invention provides soybean and black fungus paste which comprises the following raw materials in parts by weight: 70-90 parts of soybean paste, 90-110 parts of water-swollen black fungus, 10-14 parts of rapeseed oil, 2-4 parts of a fragrance material, 8-12 parts of green onion and 8-12 parts of ginger, wherein the fragrance material comprises the following ingredients: fennel, anise, cinnamon and myrcia. By combining the soybean paste and the black fungus, the soybean and black fungus paste is delicious and unique in taste, is a good seasoning suitable for most people to east, and meets the market demand. The spiced fragrance material is used, so that the soybean and black fungus paste is fresh, sweet and spiced in taste, and avoids the mutual conflict of the functions of black fungus and capsaicine, thus being healthy. The soybean and black fungus paste combines the tastes of soybean and black fungus, and the nutritive value and the medicinal value complement each other. The soybean and black fungus paste is simple and scientific in preparation process, green and healthy, and suitable for mass production.

The invention discloses pickle marinading solution. The pickle marinading solution comprises the following raw materials: water, chilli, ginger, Chinese prickly ash, garlic, crystal sugar, three naphthalene, star anise, fennel seeds, purple perilla, pawpaws, white spirit, myrcia and salt. The invention provides a preparation method of the pickle marinading solution. The preparation method comprises the following steps: 1) weighing the raw materials in parts by weight, weighing the salt according to a certain proportion, and mixing the materials in a jar and sealing the jar; and 2) turning over the materials in the jar and sealing the jar for fermentation so as to obtain the pickle marinading solution. The invention further discloses a method for marinading radishes by using the marinading solution. The method comprises the following steps: 1) preparing the marinading solution, adding radishes into the marinading solution according to a certain proportion, mixing the materials and adding water and salt into the mixed solution; and 2) mixing all the materials in the jar after adding the salt, sealing the jar, turning over materials in the jar and sealing the jar for fermentation so as to obtain marinaded radishes. According to the pickle marinading solution, the preparation method of the pickle marinading solution and the radish marinading method, the prepared pickle marinading solution can be rapidly used for marinading pickle for families or novel factories and is unique in taste, and the preparation method is simple and convenient.

The invention discloses a processing method of south medicine marinated eggs. The processing method of the south medicine marinated eggs sequentially comprises the following steps of: step one, cleaning eggs with clean water, washing polluted water generated by the step above with flowing water, meanwhile, picking eggs which are cracked, and too small or too big so as to guarantee the size of the eggs to be on average integrally; step 2, soaking the eggs with refined salt water; step 3, cooking the eggs with water; step 4, filtering the eggs with cold water; and step 5, putting the eggs into a medicine water and cooking, wherein the medicine water is formed by putting 5g of anise, 4g of cinnamon, 2g of pepper, 1g of ginger, 3g of angelica sinensis, 0.5g of pericarpium citri reticulatae, 1g of areca-nut, 0.1g of myrcia, 1g of amomum tsao-ko and 1g of liquorice into water and cooking. According to the invention, because during the processing course of the south medicine marinated eggs, a step for cooking with the medicine water is added, and the advantages of medicine, food, eggs and taste are fused, thus eating eggs becomes fashion and a kind of cate, not only the nutrition ingredients of the eggs are kept, but also the south medicine marinated eggs are suitable for health maintenance, can increase the immunity of human bodies, increase the taste of eggs, and are more delicious.

The invention discloses a feeding feed special for meat ducks for 80-120 days. The feeding feed special for meat ducks for 80-120 days is formed by mixing main materials and traditional Chinese medicine, wherein the main materials comprise: 100-200 parts of wheat, 20-50 parts of fish meal, 320-400 parts of corns, 10-30 parts of mountain flour, 300-420 parts of straw biological feed, 100-140 parts of bran, 0.1-0.5 part of lysine, 1-5 parts of calcium hydrophosphate, 100-150 parts of bean cake, 50-100 parts of corn protein powder, 50-150 parts of rapeseed meal, and 50-100 parts of sesame seed meal; the traditional Chinese medicine comprises: 8-10 parts of galangal, 8-10 parts of aniseed, 10-15 parts of common fennel, 5-20 parts of solomon's seal, 5-15 parts of the fruit of Chinese wolfberry, 20-40 parts of honeysuckle, 50-80 parts of lalang grass rhizome, 5-15 parts of common andrographis Herb, 5-10 parts of goldthread root, 5-15 parts of Chinese violet, 40-60 parts of scutellaria baicalensis, 30-35 parts of astragalus membranaceus, 5-10 parts of saussurea involucrate, 5-10 parts of red ginseng, 30-50 parts of medicated leaven, 40-50 parts of wild buckwheat, 10-15 parts of fructus amomi, 10-20 parts of myrcia, 5-10 parts of pericarpium citri reticulatae, 10-15 parts of cardamom and 25-35 parts of amomum tsao-ko.

The present invention discloses a featured chili oil which consists of the following components (parts by mass): 2000-2500 parts of chili powder, 800-1000 parts of green Chinese onions, 800-1000 parts of garlic, 800-1000 parts of ginger, 800-1000 parts of onions, 400-500 parts of coriander seeds, 40-50 parts of star anises, 40-50 parts of cassia bark, 56-70 parts of fennels, 24-30 parts of myrcia, 200-250 parts of perilla seeds, 800-1000 parts of soybean oil and 80-100 parts of Chinese red pepper. The featured chili oil has Korean nationality flavor characteristic in our country, fresh red color and luster, and moderate spicy flavor.

The invention relates to a spicy baked carp convenient to eat and a preparation method of the spicy baked carp, and belongs to the field of food processing. The spicy baked carp is prepared from the following raw materials: 1000-1500 parts of carp, 80-120 parts of peanut oil, 20-30 parts of sesame oil, 40-60 parts of chili powder, 10-15 parts of white granulated sugar, 7-10 parts of refined salt, 20-30 parts of ginger slices, 30-50 parts of shallot fragments, 20-30 parts of cooking wine, 5-8 parts of aniseed, 1-2 tsaoko amomum fruits, 6-10 parts of fennel, 7-9 parts of myrcia, 3-6 parts of ground black pepper, 10-15 parts of pepper granules, 4-8 parts of Chinese prickly ash powder, 8-12 parts of cumin powder, 30-50 parts of crushed fried peanut kernels and 3-5 parts of chicken powder; all the raw materials are cleaned, pickled, stewed, baked and packaged to obtain the spicy baked carp convenient to eat. The spicy baked carp convenient to eat is free from fishy smell, good in layered taste, delicious and chewy, long in preservation time, and convenient to carry.

The invention discloses green pesticide used for preventing and controlling rice sheath blight disease. The green pesticide used for preventing and controlling the rice sheath blight disease is prepared from the following Chinese herbal medicines with sterilization, deinsectization and detoxification functions: buddleja myriantha, alchornea davidii, macleaya cordata, actinodaphne cupularis gamble, swamp mahogany leaf, bark of Chinese catalpa, myrcia tree, lysimachia foenum-graecum hance and desert asparagus. The green pesticide used for preventing and controlling the rice sheath blight disease has good control efficiency on the rice sheath blight disease, a field contrast test shows that the control efficiency is 80.1% and is obviously better than 60.9% of a contrast group, a yield increasing effect is obvious, and the green pesticide used for preventing and controlling the rice sheath blight disease has the advantages of environmental friendliness, safety, ecology and simple compatibility of medicines.

The invention discloses a preparation method for a liquid flavor, in particular to a prescription for preparing stuffing, baking, mixing in a cooling way and cooking fish which is manufactured according to the following weight percentages of: 1000g of plant oil, 7g of fructus momordicae, 5g of atractylodes, carrot of 9g, 5g of liquorice, 10g of Murraya paniculata, 8g of acanthopanax gracilistylus, 8g of garlic, 12g of , 6g of peanut kernel, 6g of cinnamon, 7g of thyme, 10g of hawthorn, 4g of clove, 6g of pepper, 6g of black pepper, 8g of aniseed, 7g of zanthoxylum, 8g of Tsaoko, 10g of dried orange peel, 12g of tomato, 6g of celery leaf, 5g of myrcia, 10g of walnut kernel, 9g of fresh ginger, 4g of cucumber, 10g of soybean, 8g of villous amomum, 10g of orange, 6g of apple, 8g of fresh shallot, 5g of pear, 6g of fennel, 15g of chicken powder, 9g of longan, 8g of white bloom, 10g of melon seeds and 12g of agaric. The invention has the best effects for preparing stuffing, baking, mixing in a cooling way and cooking fish.

The invention discloses a seasoning for instant-boiled mutton. The seasoning is composed of the following ingredients in parts by weight: 3-4 parts of sesame paste, 2.5-3.5 parts of leek flower, 2-3 parts of fermented bean curd, 0.4-0.6 part of monosodium glutamate, 0.4-0.6 part of shrimp sauce, 0.4-0.6 part of fish sauce, 0.8-1.2 parts of sweet soybean paste, 0.8-1.2 parts of peanut paste, 0.4-0.6 part of sesame oil and 3.5-4.5 parts of spice water, wherein the spice water is prepared by the steps of adding 5 parts by weight of water into 0.2 part by weight of myrcia, 0.2 part of pepper, 0.2part of aniseed and 0.2 part of clove, boiling for 15 minutes and filtering. The seasoning for instant-boiled mutton, which is prepared by the invention, has the advantages of good taste and strong delicate flavour and is easy to store, and no uncooked water is added.

The invention relates to a processing method of pot-stewed free range chicken wings. The method comprises the steps of: 1) thawing; 2) brine preparation: first adding Fructus Tsaoko, cassia, myrcia, and star anise into water and stewing them for 50-70min by big fire, then adding salt, white sugar, monosodium glutamate, vinegar and cooking wine, boiling them into brine for standby use; 3) pot-stewing: pouring thawed free range chicken wings into the brine, boiling them, then conducting stewing for 25-35min by big fire, and stewing them for 2-8min over moderate fire; 4) frying: putting the pot-stewed free range chicken wings into a boiled oil pan to frying them for 5-8min; 5) material mixing: placing the fried free range chicken wings into a mixer, adding seasonings according to tastes and stirring them evenly; 6) bagging; and 7) sterilization: putting sealed fried free range chicken wings into an iron frame, pushing the frame into a sterilization pot, first slowing raising the temperature to 90DEG C, then closing all vent valves, and when the temperature reaches 120DEG C, maintaining the state for 20-40min, then conducting cooling, turning off water when the temperature drops to 80DEG C, then carrying out ventilation and draining, taking the chicken wings out and airing them. The free range chicken wings made by the invention have rich nutrition, bright color, heavy fragrance, and delicious taste.

The invention relates to a seasoning for braised crawfish and a method for manufacturing the braised crawfish. The seasoning is a stewing material prepared from the following raw materials in parts by weight: 60.2 parts of semen myristicae, 54.7 parts of pericarpium citri reticulatae, 57.2 parts of amomum globosum loureiro, 69.41 parts of licorice root, 54.3 parts of rhizoma kaempferiae, 39.6 parts of sichuan lovage rhizome, 12 parts of galanga galangal seeds, 7.5 parts of piper longum, 129 parts of fennel, 12 parts of angelica sinensis, 114.75 parts of cinnamon, 49.2 parts of myrcia, 47.55 parts of falangal, 236.67 parts of radix angelicae dahuricae, 64.32 parts of amomum tsao-ko, 250.86 parts of aniseeds, 26.46 parts of amomi semen, 147.9 parts of amomum cardamomum, 13.2 parts of flos caryophylli, 0.75 part of pepper, 2.25 parts of dried chili pepper, 1.38 parts of peeled ginger slices, 5.4 parts of green onion sections and 3 parts of garlic cloves. The seasoning has the advantages that 1, the flavor is delicious, and the taste is good; 2, the seasoning can be quickly frozen and stored, and is convenient to eat; 3, the problem of strong production seasonality of crawfish can be solved, and a crawfish product with consistent flavor and taste can be eaten throughout the year; and 4, the cooking process is simplified, and the cooking difficulty is reduced. The method can be used for large-scale volume production.

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 relates to a chicken seasoning, belongs to the technical field of seasoning for meat processing, and provides a marinated meat seasoning with health care function. A technical scheme is as follows: 6-10 parts of cloves, 5-8 parts of saffron, 12-15 parts of licorice, 10-12 parts of dried tangerine peel, 7-11 parts of Amomum, 500-600 parts of ginger, 6-10 parts of cinnamon, 10-20 parts of coked hawthorn, 15-23 parts of fennel, 6-9 parts of Amomum, 20-30 parts of pepper, 25-30 parts of star anise, 5-9 parts of fructus alpiniae oxyphyllae, 8-12 parts of galangal, 6-10 parts of rhizoma kaempferiae, 7-10 parts of Tsaoko Amomum Fruit, 15-20 parts of myrcia, 5-10 parts of pseudo-ginseng, 12-15 parts of edible sodium nitrate, 2000-2300 parts of salt and 300-350 parts of cane sugar. The marinated meat seasoning provided by the invention has advantages of unique flavor, golden color, strong salty flavor, fatness without greasiness, thinness without astringency, better after taste, comfort for eating, and suitability for four seasons.

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 relates to a making method of a golden yellow preserved duck egg. The making method comprises the following steps: (1) taking peppers, dried ginger slices and water, boiling to prepare an aqueous solution; (2)taking herbaceous plants including astragalus, lanceolata, osmanthus frangrans, aniseed, cinnamon, kaempferiae, fennel, tangerine peels, jambolan, myrcia and tea dusts, stoving, grinding, and sieving; (3) adding the boiled aqueous solution into the ground and sieved herbaceous plants, then adding lime, sodium carbonate and edible salts, and modulating to form a sticky substance; (4) wrapping a cleaned fresh duck egg by the sticky substance, and then uniformly wrapping the outer layer of the duck egg by sawdust which is prepared in advance; and (5) preserving the duck egg wrapped in the fourth step for 20-25 days under the temperature of 25-30 DEG C, and carrying out natural withering to obtain the preserved duck egg. The preserved duck egg prepared by the method is pleasant in color, is a golden yellow transparent preserved duck egg, is unleaded, is low in alkaline and salt content, is harmless to a human body, is delicious and can be used for improving the appetite of an eater.

The invention belongs to the technical field of food processing, and particularly relates to tomato meat balls and a preparation method thereof. The tomato meat balls comprise the following raw materials in parts by weight: 300-400 parts of tomato, 200-300 parts of meat, 60-100 parts of flour, 40-80 parts of sticky rice, 20-30 parts of starch, 25-40 parts of soybean meal, 20-30 parts of egg, 15-30 parts of carrot, 10-18 parts of celery, 8-15 parts of water chestnut, 6-13 parts of houttuynia cordata, 6-14 parts of myrcia, 4-10 parts of soybean sauce, 5-10 parts of table salt, 2-6 parts of green onion, 3-7 parts of ginger juice, 2-6 parts of garlic and 400-700 parts of water. The preparation method of the tomato meat balls comprises the steps of preparing meat ball stuffing, processing tomatoes, stirring and mixing the stuffing, feeding material and curing. According to the invention, a scientific route is provided for the processing, preserving, fresh keeping and comprehensive application of tomatoes, and the commercial benefit and value of tomato can be promoted and improved.

The invention relates to convenient mutton soup and a preparation method thereof. The preparation method comprises the following steps of dividing mutton into pieces with different sizes after a white goat is killed; cleaning the mutton and goat bones; blanching and removing blood foam; then laying the goat bones in the bottom of a pot, and adding the mutton, purified yellow river water, edible salt, onions, myrcia, anise, pericarpium citri reticulatae and fructus amomi; stewing slowly for 40-60 minutes with soft fire by date wood after boiling with big fire; cooling the temperature of the mutton by cool water, and then putting into icy water to ice for 40 minutes; fishing out, and draining water; smoking the mutton by white sugar and tea leaves until the surface of the mutton is gold yellow; slicing, carrying out vacuum packaging, and sterilizing; cooking the mutton soup and goat bones at high voltage for 40 minutes, shrinking to be powdery, sieving for 100 meshes, packaging, and sterilizing; selecting high-quality pepper powder to prepare into pepper oil bags; packaging salt, aginomoto, dried caraway and cumin powder respectively so as to form auxiliary material bags; and packaging the mutton bags, the shrunk soup bags, the auxiliary material bags and the pepper oil bags, thereby preparing a mutton soup. The mutton soup provided by the invention is prepared by adjusting elaborately, is fresh in mutton quality, is mellow, and is rich in nutrition.

The present invention discloses a digestion promoting carassius auratus feed, which is prepared from the following raw materials, by weight, 120 to 130 parts of millet powder, 50 to 60 parts of wheat bran, 30 to 40 parts of flour, 30 to 40 parts of potato powder, 5 to 6 parts of date powder, 6 to 9 parts of hawthorn powder, 10 to 12 parts of brown sugar, 6 to 7 parts of corn flavor water, 2 to 4 parts of boletus, 3 to 4 parts of beta vulgaris seeds, 4 to 5 parts of green bean vine, 5 to 6 parts of vicia faba skin, 3 to 4 parts of russula nigricans, 1 to 2 parts of magnolia seeds, 1 to 2 parts of myrcia, 3 to 4 parts of mentha haplocalyx, 5 to 6 parts of an auxiliary agent, and a proper amount of water. The digestion promoting carassius auratus feed is low in cost and convenient to process, store and feed. The digestion promoting carassius auratus feed is rich in various proteins, trace elements and other nutrients. The digestion promoting carassius auratus feed has palatability and rich nutrients, and promotes the growth. The added hawthorn powder, magnolia seeds, myrcia and the like have the effects of digestion promoting and stomach invigorating so that the food intake of carassius auratus is increased and the health growth of the carassius auratus is promoted after the carassius auratus eats the feed.