148 results about "Nourishing food" patented technology

The invention relates to a compound coarse cereal nutrition food and a production method thereof. The compound coarse cereal nutrition food can overcome the problems of single variety, insufficient nutrition and poor eating effect of the current coarse cereal food so as to meet different demands of people on coarse cereal foods. The technical proposal to solve the problems is that the food is produced by 4-6 portions of wheat flour, 4-6 portions of purple rice flour, 8-12 portions of rye flour, 7-11 portions of barley flour, 7-11 portions of oat flour, 7-11 portions of buckwheat flour, 8-12 portions of corn flour, 8-12 portions of millet flour, 4-6 portions of sorghum powder, 4-6 portions of pearl barley powder, 2.5-3.5 portions of soybean flour, 1.5-2.5 portions of black soybean powder, 1.5-2.5 portions of pea meal, 0.8-1.2 portions of black sesame seed powder, 1.5-2.5 portions of black rice flour, 7-11 portions of rice flour, 3-5 portions of sweet potato dry powder and water by weight. 3-5 portions of mung bean powder can be added if the food is eaten in spring, summer and autumn. The food has scientific composing prescription, rich nutrition and good taste and is convenient for eating, conducive to the health of people and a great creation of food deep processing, thus having great economic and social benefits.

The invention discloses a preparation method of freeze-dried Chinese wolfberry. The preparation method comprises the following operating steps: (1) preparing a compound dietary alkali solution, namely preparing a mixed solution by using sodium carbonate and potassium carbonate with the mass concentrations of respectively 50%, and then adjusting a pH value to 8-9; (2) soaking Chinese wolfberry in the compound dietary alkali solution, wherein the weight ratio of Chinese wolfberry to the compound dietary alkali solution is 1: (1-1.5), soaking for 30-50 minutes, fishing up, draining off water, cleaning by using drinking water till the pH value of the surfaces of Chinese wolfberry is 7, draining off water, weighing, and putting on plates; (3) freezing for 4-6 hours at the temperature of subzero 37-39 DEG C; and (4) carrying out vacuum freeze-drying treatment on the frozen Chinese wolfberry, and taking out from warehouses, thus obtaining the finished product. The preparation method has the beneficial effects that compound dietary alkali is used for removing paraffin, a heating gradient technology of performing sequential heating, cooling and vacuum-degree reduction is adopted during vacuum freeze drying, so that the freeze-dried Chinese wolfberry is complete in size, and unchanged in color, flavor and nutritional ingredients, and when being directly eaten, the freeze-drying Chinese wolfberry is crisp and palatable and is nourishing food suitable for eating by people of all ages and visiting friends and relatives.

The invention discloses ginseng colla corii asini paste and a preparation method thereof, and belongs to the technical field of processing of health-care foods. The ginseng colla corii asini paste disclosed by the invention is prepared by mixing medical and edible raw materials including ginseng, tuckahoe, medlar, colla corii asini, smoked plum, Chinese yam, red dates, orange peel and fructus amomi according to a certain ratio and processing by a scientific production technology. No a food additive is used in the ginseng colla corii asini paste; and the paste agent contains abundant polysaccharide, protein, amino acid, saponin, mineral elements and a plurality of vitamins, is exquisite and soft in mouthfeel, is proper in sour and sweet, has the effects of supplying vital energy and blood, nourishing spleen and stomach, supplementing spleen to nourish lung, and relieving mental stress, has a good opsonic action on deficiency-cold spleen and stomach, poor appetite, anemia, weak immunity and dysphoria, also has a good preventive effect on easily appearing sub-health symptoms on people with high pressure, middle aged and elderly people, and menopause women, and is a good product in nourishing food.

The invention provides an herbal enzyme. The enzyme comprises fruit raw materials and traditional Chinese medicine raw materials. The fruit raw materials comprise the following components of, by weight, 1-3 parts of strawberries, 1-3 parts of honey-dew melons, 1-3 parts of blueberries, 1-5 parts of pears, 1-6 parts of litchis, 2-5 parts of kiwifruit, 2-5 parts of grapes, 1-4 crataegus, 1-3 parts of watermelons, 1-3 parts of muskmelons, 1-4 parts of bananas, 2-5 parts of citrus maxima, 2-3 parts of apples, 1-3 part of pomegranates, 1-4 parts of cherries, 1-4 parts of peaches, 1-5 parts of Chinese dates, 2-6 parts of pineapples and 3-6 parts of papayas. The traditional Chinese medicine raw materials comprise the following components of, by weight, 2-5 parts of panax pseudoginseng var. notoginseng, 0.06-0.1 part of cordyceps sinensis, 2-4 parts of radix isatidis, 3-3.5 parts of roses, 1-4 parts of dioscorea opposite, 3-6 parts of dendrobium officinale, 2-6 parts of chrysanthemum, 2-5 parts of mahonia fortune, 1-4 parts of pyrrosia lingua and 1-6 parts of glycyrrhiza uralensis. The enzyme is fermented with the fruits and the Chinese herbal medicine as the raw materials, so that the obtained enzyme comprises the diversified components, and the healthcare function of the enzyme is improved; and moreover, the enzyme can meet the function of medicined diet and nourishing food and can be directly ate by customers. In addition, the invention discloses a preparation method of the herbal enzyme.

The invention discloses a process for preparing preservative-free fresh-keeping sesame sausage, which comprises the following processing steps: (1) preparing meat stuffing; (2) preparing ingredients, putting the meat stuffing in a mixer, adding powdery sesame, nourishing food, salt, sugar, liquor, red wine or Fenjiu liquor and cold boiled water in a proper amount respectively, evenly stirring and curing for 3 to 5 hours; (3) filling the sausage; and (4) dehumidifying and sterilizing, particularly, dehumidifying the sausage for 1 to 2 days in an air-conditioning room, and further sterilizing by ultraviolet-lamp irradiation for 3 to 8 hours, sealing and packaging to obtain the finished product. The preservative-free fresh-keeping sesame sausage prepared by the invention can be naturally hung in a high-temperature and humid place for half a year, according to the tests, all indexes of the product can meet the national standards; the preservative-free fresh-keeping sesame sausage overcomes the disadvantage of single nutrition in the conventional sausage, diversifies the taste in people's diet, improves the nutritive value of sausage, and more importantly, creates a new way for preparing sausage free from sodium nitrite and other chemicals as preservatives.

The invention relates to a nutrition powder made from chick-peas and grapes, and a preparation method thereof. The raw materials of the nutrition powder include chick-peas, grape juice or aqueous extract obtained from the grapes. By taking into account the scientifically nutritional requirements and the traditional cooking practice of Uigur nationality, the nutrition powder is prepared by using a unique technology. The nutrition powder richly contains the pure natural vegetable protein that can be easily digested and absorbed by the human body, 18 amino acids (including all the eight amino acids that cannot be produced by the human body, and are essential for the human body), crude fat, crude dietary fiber, polysaccharides, vitamin C, and minerals such as B1, B2, calcium, phosphorus, zinc, iron, magnesium, selenium and the like as well as nutrients such as linolenic acid, linoleic acid and the like. Moreover, both the grape skins and the grape seeds contain resveratrol which improves the efficacies of lipid-lowering and blood pressure-lowering of the lipid-lowering nutrition powder, but also is effective in making people strong and healthy, and enhancing the immune system of human body. Therefore, the invention provides the pure natural nourishing food with low content of starch, which is very suitable for children, elderly and middle-aged people and people who suffer from hyperlipemia or hypertension.

The object of the invention is for providing a donkey hide gelatin motherwort grown sugar nourishing food which is good for woman who is irregular menstruation, anemia and so on, the product implies medicine into food and is tonifying qi and nourishing blood. In order to achieve the goal of the product, the technology used are as follows: a kind of donkey hide gelatin motherwort grown sugar which is characterized in that, it includes: grown sugar, donkey hide gelatin, ginger powder, motherwort, red date. Wherein, said donkey hide gelatin motherwort grown sugar is composed of grown sugar 75-97wt%, donkey hide gelatin 1-5wt%, ginger power 0.5-5wt%, motherwort 0.5-5wt%, and red date 1-10wt%. Said donkey hide gelatin motherwort grown sugar is prepared as the following steps: griding the solid donkey hide gelatin, ginger powder, motherwort, red date into powder respectively; adding grown sugar according to the weight percentage, stirring, mixing and packing into finished products. The donkey hide gelatin motherwort grown sugar has the functions of anti-oxidation, anti-age, anti-fatigue, enhancing immunity, and it has complete nutritional components, is convenient and safe.

The invention discloses black composite health care rice and a preparation method thereof. The black composite health care rice comprises black rice, black glutinous rice, black beans, black sesames, edible amaranth, Chinese chives, onions, spina date seeds, cortex eucommiae, Sichuan lovage rhizome, ginseng, cassia bark, a traditional Chinese medicine additive and water. The black composite health care rice has the beneficial effects that the black food such as black beans, black sesames and the like has the functions of tonifying kidneys, beautifying appearances and restoring hair and can maintain health and keep fit when being matched with the warmer nourishing food materials such as Chinese chives, onions, spina date seeds and the like.

The invention discloses a preparation method of a beauty-nourishing pressed salted duck, comprising the following steps of: unhairing a duck to obtain a bare duck; weighing; carrying out vacuum massage on the duck by the dried salt for the pressed salted duck, wherein the weight of the dried salt is 5.0-8.0% of that of the duck; coating the dried salt for the pressed salted duck when the pressed salted duck is massaged; massaging for 30-50 minutes; curing for 42-48 hours at the low temperature from -5 DEG C to 1 DEG C; cooling the Chinese medicine extracting solution to 70-75 DEG C; soaking the duck for 1.5-2.5 hours in a sealing way by the Chinese medicine extracting solution; cleaning the duck by boiled water with the temperature of 48-52 DEG C, and then drying for 24-26 hours; putting the dried duck into a drying pot, and covering with cloth; drying the duck in the shade without sunshine in the day; and carrying out air drying on the duck by the means that the cloth is opened in the night, so that the dew can be attached to the duck body jointly for 6-8 days to obtain the product. The beauty-nourishing pressed salted duck not only is evenly cured and thick in cured meat, but also has the effect of beauty-nourishing food therapy health care.

The invention discloses stomach-nourishing millet tea oil which is prepared from the following raw materials in parts by weight: 300-320 parts of camellia seeds, 60-70 parts of black soya beans, 40-50 parts of oyster mushroom, 30-40 parts of millets, 30-40 parts of fresh ginger, 5-6 parts of poria cocos, 3-5 parts of fructus amomi, 5-7 parts of hawthorn fruits, 4-6 parts of spina date seeds, 3-5 parts of sealwort, 4-6 parts of acanthopanax roots, 3-5 parts of salvia chinensis, 2-3 parts of rhizoma gastrodiae, a proper amount of water and a proper amount of edible alcohol, wherein the millet is a good conventional stomach-nourishing food, and is suitable for being eaten by people suffering from indigestion; by extracting essence of the millets and matching with stomach-invigorating raw materials such as fructus amomi, the stomach-nourishing millet tea oil is suitable for being eaten by people suffering from indigestion.

The invention discloses a postpartum recuperation post-natal care soup based on mixed fermentation of rice wine and a preparation method thereof. The post-natal care soup comprises the following raw materials: glutinous rice, black rice, millet, red yeast, hawthorn, red date, Chinese yam, wolfberry, Poria cocos, and longan aril. The product is the mixing rice wine produced by sweet sake koji, yellow rice wine yeast, and red yeast rice through combined fermentation, and is prepared by decocting with the nourishing food materials. The post-natal care soup keeps the nutrition components of polysaccharide, amino acid, a mineral matter and a plurality of vitamins in the mixing fermented rice wine, simultaneously and fully extract the drug effect components which have functions of warming and activating blood, and removing lochia in the nourishing food materials, has functions of invigorating spleen and nourishing skin, reducing three-highs, and eliminating postpartum depression, and enhances the puerpera body and mind conditioning efficacy after postpartum, food safety is high, the process is simple and fast, and the method is suitable for production by household or miniature workshops.

A multi-nutrient compound pumpkin powder comprises arrowroot, pumpkin powder and buckwheat powder. The invention utilizes the advantages of the formula so as to reach the goals of improving the function of the human body and treating the diabetes mellitus adjunctively.

The invention relates to a dietary porridge, in particular to a dietary porridge for replenishing vitality of body and a preparation method thereof. The porridge comprises the following components: natural grain sticky rice, wheat kernel, oat, peanut, kidney bean, soya bean, flowers beans, mung bean, white sesame seed and other traditional nourishing food, and also comprises yellow peach and other fresh fruit components, and milk is added and evenly mixed with the components later; and then sealing and filling, thermophilic digestion and sterilization are carried out to obtain a product. The dietary porridge obtained in the invention adopts a plurality of natural grain sticky rice, fresh fruits or vegetables or dried fruit and whole milk which contain a plurality of nutrient elements and dietary fibers, can rapid replenish vitality of body, and invigorate health effectively.

Disclosed is a process for preparing apple preserved fruit, which is characterized in that the process for preparing comprises <1> cleaning, separately cutting and pre-cooking apples; <2> cooking apples in sugar liquor charged with additives for 60-120 minutes according to weight proportion of 10:0.4-0.8 under temperature of 100 DEG C; <3> charging sugar liquor every 20-30 minutes according to weight proportion of 10:0.3-1.2 during the process of cooking; <4> fishing out apples to be dried and shaped; and <5> completing production after the cooling, ultraviolet disinfecting and packing. The process for preparing apple preserved fruit has the advantages that <1> the preparing art is simple and clean, <2> the product belongs to the pure-natural nourishing food, <3> the product is convenient for eating, with delicious taste, <4> the product keeps a plurality of nutriment contained in apples, which facilitates the product to be rich in nutrition, thereby promoting cerebra development, delaying memory declining and resisting caducity after long time eating, and <5> the transportation is convenient, and the product can be stored for a long time.

The invention discloses skin-whitening and beautifying rice and a preparation method thereof. The skin-whitening and beautifying rice comprises the raw materials of rice, wheat germ, wheat bran, Chinese yam, tremella, peanuts, ginkgo, white hyacinth beans, lotus leaves, sophora flower bud, and pearl essence. The skin-whitening and beautifying rice has the beneficial effects of lubricating intestines and harmonizing stomach, eliminating toxins, improving the metabolism of a human body, so as to enable people to be full of vim and vigour and be in good looks by combining multiple kinds of natural nourishing food raw materials having functions of beautifying and whitening the skin.

The invention discloses rhizoma bletillae stomach-nourishing noodles. The rhizoma bletillae stomach-nourishing noodles are prepared from the following raw materials: rhizoma bletillae starch, millet meal, hericium erinaceus, flour, salt, edible alkali and quail eggs. The rhizoma bletillae stomach-nourishing noodles are prepared by the following steps: preparing materials: a, mixing the rhizoma bletillae starch, the millet meal, the flour and the edible alkali; b, washing and cutting the hericium erinaceus into blocks and adding water and the salt; putting the hericium erinaceus into a soup pot and boiling for 1h to 2h; putting the boiled hericium erinaceus and soup into a mashing machine and mashing to obtain paste for later use; pouring the cooled paste and the quail eggs into a mixture of the rhizoma bletillae starch, the millet meal, the flour and the edible alkali; after kneading dough, fermenting; ageing the dough; slicing the aged dough to prepare noodles; standing and airing; after disinfecting, sealing and preserving to prepare the rhizoma bletillae stomach-nourishing noodles. The rhizoma bletillae stomach-nourishing noodles take the rhizoma bletillae starch as a main raw material and the effects of protecting gastric mucous membrane, resisting bacteria and resisting fungi of the rhizoma bletillae starch are coordinated with stomach-nourishing foods including millets, the hericium erinaceus, the quail eggs and the like; when the rhizoma bletillae stomach-nourishing noodles are used for nourishing stomach, diseases, caused by bleeding, of gastrointestinal tracts are treated and alleviated.

The invention relates to a natural health-care food, in particular to seed watermelon juice products capable of protecting against chemical liver injuries. The seed watermelon juice products comprise seed watermelon juice drinks, seed watermelon juice composite drinks, seed watermelon concentrate oral liquid, seed watermelon lozenges and seed watermelon capsules. The seed watermelon juice products are prepared by mixing seed watermelon original juice serving as a main ingredient with the extract of root of kudzu vine and adding honey natural nourishing food containing rich nutrients. The seedwatermelon juice composite drink is prepared by mixing 20 to 80 percent of seed watermelon original juice, 10 to 20 percent of extract of root of kudzu vine, 5 to 30 percent of honey, 3 to 15 percentof xylitol or table salt, 0.05 to 0.2 percent of vitamin C, 0.05 to 0.15 percent of citric acid and the balance of water, homogenizing, degassing, and performing ultrahigh temperature (UHT) instant sterilization and sterile cold canning. The products have auxiliary protective effects on chemical liver injuries and are good nutritional health-care products. The products are suitable to be drunk byordinary people for a long time, are benefit to health and free from side effects and are particularly suitable for wine drinking people.

The invention discloses blood enriching and qi nourishing porridge. The Blood enriching and qi nourishing porridge comprises raw material components in weight proportion as follows: 10-12 parts of red dates, 40-50 parts of pearl barley, 10-12 parts of peanuts, 10-12 parts of pig blood, 10-12 parts of walnut kernels, 10-12 parts of wolfberry, 5-9 parts of ginger, 20-40 parts of longan, 10-12 parts of sweet potatoes, 5-7 parts of Adenanthera pavonina seeds, 15-25 parts of black beans, 5-7 parts of dang shen, 10-12 parts of Angelica sinensis, 10-12 parts of brown sugar, 15-17 parts of ginseng and 1,000-1,200 parts of water. The materials are cleaned, cooked, mixed, stewed and packaged, and the blood enriching and qi nourishing porridge is obtained. The blood enriching and qi nourishing porridge is sweet and delicious, can invigorate the spleen-stomach, replenish qi, produce and enrich blood if being eaten frequently, and is good nourishing food for people with anemia, sallow complexion and the emaciation body.

The invention discloses a nourishing food made from avian embryo eggs, relating to a health food prepared with the avian embryo eggs to be hatched as main raw materials and a production technique thereof. The finished product is prepared by taking the avian embryo eggs to be hatched as the main raw materials through purification and slaking. As the avian embryo eggs to be hatched are taken as the raw materials for processing and utilization, the nourishing food of the avian embryo eggs pertains to a green natural food, with multiple effective ingredients and multifunctions of nourishing, health care and the like, and is easily absorbed by human body. The nourishing food of the avian embryo eggs contains more than ten kinds of amino acids required by human body, calcium of high content, multiplex vitamins, digestive enzymes, hormone, and the like, in particular, the content of the vitamin A can be higher by 15 percent than the grown poultry. The nourishing food made from the avian embryo eggs can improve health condition and human immunity, with relatively good health-care effect, simple and convenient processing technique, low equipment investment, low loss of effective ingredients in raw materials and relatively long quality preservation period of the product.

The invention discloses dried beef slice and a preparation method of the dried beef slice and belongs to the field of food processing. The dried beef slice comprises the following ingredients in parts by weight: 5000 parts of lean beef, 600-700 parts of white granular sugar, 400-600 parts of egg liquid, 200-400 parts of fish juice, 50-150 parts of liquor made by distiller's yeast, 20-30 parts of soybean sauce, 20-30 parts of sodium lactate, 5-15 parts of monosodium glutamate, 5-15 parts of pepper powder, 3-8 parts of D-sodium isoascorbate and 1-3 parts of Monascus colors. The invention also discloses a preparation method of the dried beef slice. The dried beef slice has carefully selected raw materials and is dedicatedly prepared by multiple processes; thus, the product is extremely high in nutritive value and rich in proteins and amino acids necessary for human body. The dried beef slice has the functions of tonifying the spleen and the stomach, replenishing the qi and the blood as well as strengthening the bones and the muscles. Moreover, the dried beef slice retains essence of the beef, so that the dried beef slice is one of the best-nourishing food among the snacks.

The invention relates to health maintenance flour. The health maintenance flour is prepared from the following components: 8 to 12 parts of walnuts, 8 to 12 parts of pearl barley, 8 to 12 parts of glutinous rice, 8 to 12 parts of sesames, 5 to 10 parts of millet, 5 to 10 parts of red beans, 5 to 10 parts of black beans, 2 to 5 parts of lycium barbarum, 2 to 5 parts of chrysanthemum and the balance of flour. By adding various coarse cereals into the flour, the health maintenance flour adopting the technical scheme contains various nutrients required by human bodies; in addition, due to nutritional foods contained in the health maintenance flour, the immunity of eaters is enhanced.

The invention relates to a food for promoting lactation, which belongs to the technical field of food processing. According to the theoretical principle of Chinese medicine symptomatic treatment, oyster meat, carp, hen, mutton, hoantchy roots, radix codonopsitis, longan aril, angelica, vaccaria segetalis, black sesame and the like are used to be cooked into soup, and the soup is eaten regularly, so that postpartum wet nurses can be supplemented with the corresponding nutritional energy, qi and blood are abundant, and viscera organs normally work, thereby naturally promoting the normal secretion of milk. The food has the characteristics of bright color, delicious taste and rich flavor, is not greasy to be retained in the stomach, is not cold and not dry and is easy to absorb, thus being an ideal nourishing food; and puerperae, wet nurses and physically weak people get strong soon after regularly eating the food.

The invention discloses an iron supplementing and blood nourishing chocolate. The iron supplementing and blood nourishing chocolate is prepared from coco mass, cocoa butter, skim milk powder, pork livers, spinach, black fungi, lotus roots, red dates, longan pulp, pelvetia silquosa, undaria pinnatifida, traditional Chinese medicine, xylooligosaccharide, Chinese yam polysaccharide, a lactobacillus delbrueckii bacterium agent, edible salt, a compound enzyme, compound amino acid chelate iron and Centrum. According to the chocolate, the iron supplementing and blood nourishing food materials, the traditional Chinese medicine and the nutritional agent are added, the nutrition is rich, Centrum promotes absorption and utilization of iron, the functions are mutually promoted and coordinated, the immunity can be enhanced, cardiovascular and cerebrovascular diseases can be prevented, and the effects of resisting oxidation, resisting ageing, calming the heart, soothing the nerves, supplementing iron, nourishing the blood, replenishing the blood and keeping beauty are achieved; the chocolate sequentially comprises a chocolate thick layer, a skim milk powder layer, a chocolate thin layer and a sandwich layer from outside to inside, the mouthfeel is variable and diverse, the fragrance is harmonious, a sandwich is porous, crisp, sour and sweet and palatable, and different taste sensations are brought; the different package model can catch the eyes of consumers; natural iron supplementing and blood nourishing are achieved, no additive is contained, and safety and healthiness are achieved.

The invention discloses a ginseng instant soup base and a preparation process thereof. The ginseng instant soup base consists of ginseng, shii-take, lycium barbarum, salt, sodium glutamate, chicken powder, chicken fat, carboxymethyl cellulose sodium, carrageenan, ginger, pepper, anis, and ginseng essence. The preparation process particularly comprises the following steps: step 1, adding the ginseng into water, then adding the shii-take, the lycium barbarum, the ginger, the pepper and the anise, and boiling for 60 min by utilizing a reflux method; step 2, preparing a concentrate; step 3, adding the chicken powder, the salt, the sodium glutamate, the chicken fat, the carboxymethyl cellulose sodium, the carrageenan and the ginseng essence, fully stirring to be uniform, and preparing a concentrate mixed solution; step 4, cooling and freezing into the finished ginseng instant soup base; step 5, adding 20 to 25 times of water, heating, and boiling to be eatable. The ginseng instant soup base has the benefits of being convenient to eat, rich in nutrition and excellent in taste, being a good food for being eaten with rice or bread, and being a good nourishing food.

The invention provides a preparation method of rock tripe-blackbone chicken soup. Raw materials of the rock tripe-blackbone chicken soup comprise 1500g of a blackbone chicken, 250g of rock tripe, 20g of ginger, 15g of scallion segments, 10g of pepper, and appropriate amounts of table salt and monosodium glutamate. The preparation method comprises the following steps of 1, killing a blackbone chicken, removing chicken feathers, and washing the feather-free blackbone chicken by clear water, 2, immersing rock tripe in warm water having a temperature of 30 to 40 DEG C for 20 minutes, and washing to remove silt and impurities, and 3, putting the washed feather-free blackbone chicken into a marmite, adding clear water into the marmite, putting ginger and scallion segments into the marmite, stewing by a big fire for 30 minutes, stewing by a small fire until the stewed feather-free blackbone chicken is about to be cooked, putting rock tripe, table salt and pepper into the marmite, stewing by a small fire for 20 minutes, and adding monosodium glutamate into the marmite to obtain the rock tripe-blackbone chicken soup. The rock tripe-blackbone chicken soup obtained by the preparation method has a pure taste, a golden color and excellent effects of enriching blood and strengthening stomach, is a natural nourishing food and is especially suitable for being taken by old people and frail people.

The invention discloses a formula of color nutrient rice and aims to provide a formula of color nutrient rice prepared according to different people and ages and beneficial to absorbing nutrition needed by human bodies and achieving the intake of nourishing food. The color nutrient rice is prepared by the step of uniformly mixing 195-200g of white fragrant rice, 135-140g of green fragrant rice, 250-260g of purple fragrant rice, 270g of black glutinous rice and 140g of red fragrant rice according to the weight of 1000g. The invention has the following effects that the color nutrient rice can be prepared into various formulations and is suitable for different ages. The color nutrient rice prepared by strict weighting contains amino acid which is easy to lack by the human bodies and can be synthesized, vitamins and abnormally rice mineral substances, such as phosphonium, iron, zinc which are respectively 111 percent, 38 percent and 116 percent higher than those of high-quality rice in content, in addition, the contents of trace elements such as organic selenium, iodine, germanium, and the like are greatly higher than those of common rice.

The invention relates to a composite balancing nutritional agent with convenient eating. The nutritional mixture combines several foods with high nutrition into a whole for the first time to realize comprehensive balanced nutrition and is matched with a convenient preparation form for convenient use. The nutritional mixture is prepared by mixing raw materials comprising the following components: milk powder, egg powder, soybean meal, fish meal, Chinese wolfberry, Chinese date and a flavoring component, wherein the weight ratio of the milk powder to the egg powder to the soybean meal to the fish meal to the Chinese wolfberry to the Chinese date to the flavoring component is sequentially 10 to 95:5 to 90:5 to 90:5 to 90:5 to 90:5 to 90:1 to 30:1 to 30. The nourishing and flavoring component is one or multiple of lentinus edodes, garlic, ginger, capsicum, onion, zanthoxylum, essence of chicken and brown sugar. The nutritional mixture has comprehensive and abundant nutrition and convenient use. The invention is suitable for serving as a nutritional beverage and an instant diet or is matched with other instant diets for use.

The invention discloses a production method of preserved morchella vulgaris and belongs to the field of food processing. The production method is characterized by comprising a processing process flow of treating raw materials, hardening, sugaring, drying, sorting and packaging to obtain a finished product. The production method of the preserved morchella vulgaris has the beneficial effects that a product has moderate hardness, is sweet and delicious and has a unique flavor of morchella vulgaris; the product has delicious taste and abundant nutrition and has the effects of building body, preventing and curing diseases and prolonging life; and the preserved morchella vulgaris is a green and nourishing food which does not contain any hormone and has no side effects.

The invention relates to the technical field of cooked food processing and discloses a preparation method for mutton soup. The method comprises the following steps: putting the fresh mutton and fresh goat bone in parts by weight to an iron wok; adding cold water and boiling; adding white ends of scallions, ginger, radix angelicae, angelica, and wild pepper to the wok and stewing for 60 minutes with big fire; and finishing cooking by adding salt, gourmet powder and pepper when the soup turns thick. As for the mutton soup prepared by adopting the method, the smell of the mutton is effectively removed so that more consumers can enjoy the traditional nourishing food. The method provided by the invention has the advantage of capability of realizing industrialized, large-scale and standardized production for the traditional handmade mutton soup.