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601 results about "Piper methysticum" patented technology
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An herb native to islands in the South Pacific. Substances taken from the root have been used in some cultures to relieve stress, anxiety, tension, sleeplessness, and problems of menopause. Kava kava may increase the effect of alcohol and of certain drugs used to treat anxiety and depression. The U.S. Food and Drug Administration advises users that kava kava may cause severe liver damage. The scientific name is Piper methysticum.
Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same
The invention relates to a condiment for boiled fish with pickled cabbage and chilli. The condiment comprises the components as follows in parts by weight: 90-110 parts of pickled green vegetables, a fish salting material, a frying material and a soup producing material, wherein the fish salting material comprises a powder bag, the powder bag is composed of starch, iodized salt, aginomoto, ground pepper, paprika powder and white granulated sugar; the frying material is formed by mixing 18-22 parts of dried shredded green onion, 18-22 parts of dried shredded ginger and 18-22 parts of dried garlic powder; and the soup producing material comprises 20-25 parts of thick broad-bean sauce, 20-25 parts of dried chilli, 20-25 parts of black fungus, 10-20 parts of ground powder, 3-8 parts of iodized salt, 3-5 parts of citric acid, 28-32 parts of fermented glutinous rice and 8-10 parts of vinegar. In the invention, various condiments required by cooking boiled fish with pickled cabbage and chilli are packed in groups, thus being convenient for cooks, and the boiled fish with pickled cabbage and chilli cooked by utilizing the condiment has the advantages that fish is spicy, hot, fresh and fragrant and is not greasy, soup is scour and delicious and the fish is memorable.
Owner:辛保山
Convenient pickled fish spice
ActiveCN103110079AClear soupThe fish is tender and deliciousFood preparationMonosodium glutamateVegetable oil
The invention discloses a convenient pickled fish spice. The convenient pickled fish spice consists of a pickle bag and a fish-pickling-spice bag, wherein the pickle bag comprises the following components in parts by weight: 100-120 parts of pickled vegetable, 8-12 parts of pickled ginger, 10-15 parts of pickled upturned chili, 5-7 parts of garlic, 20-40 parts of edible vegetable oil, 10-12 parts of edible salt, 4-6 parts of white sugar, 4-7 parts of monosodium glutamate, 2-3 parts of malto dextrin, 4-5 parts of boiled water, 1-3 parts of vine pepper oil, 1-2 parts of green prickleyash and 3-4 parts of spice; the fish-pickling-spice bag comprises the following components in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1.0 part of papain. The invention further discloses a manufacturing method of the pickle bag in the convenient pickled fish spice. The pickled fish spice disclosed by the invention can be used for cooking various fresh fishes; by adopting the pickled fish spice, the pickled fish which is bright in soup, is delicate and delicious in fish and is sour and hot can be cooked out without frying the spice or adding other spices; and meanwhile, the pickled fish spice further can be used for cooking various sour and hot appetizing foods based on Sichuan pickle, such as pickle vermicelli soup, pickle tofu pudding and sour and hot hoof.
Owner:SICHUAN JINGONG CHUANPAI FLAVORING
Sauced air-dried beef and processing method thereof
The invention discloses sauced air-dried beef and a processing method thereof. The sauced air-dried beef is prepared from the following raw materials in parts by weight: 60-80 parts of beef, 2-3 parts of dodder, 1-2 parts of eucommia ulmoides, 2-4 parts of fructus rubi, 2-3 parts of mulberry fruit, 2-4 parts of adenophora stricta, 1-4 parts of glossy privet fruit, 2-4 parts of walnut kernel, 2-3 parts of lanatechead saussurea herb with flower, 4-6 parts of iodized salt, 6-8 parts of sesame powder, 6-8 parts of potato sauce, 5-7 parts of pepper powder and 5-8 parts of nutrition additives. According to the sauced air-dried beef and the processing method thereof disclosed by the invention, the Chinese herbal medicinal ingredients and beef are combined to be processed into the dried beef. Compared with the traditional dried beef, the sauced air-dried beef is rich in nutrition and comfortable in mouthfeel and accords with the popular flavor. Meanwhile, multiple traditional Chinese medicine components such as the dodder, the eucommia ulmoides and the fructus rubi are added into the raw materials, so that the sauced air-dried beef product has good effects of replenishing blood and tonifying Yang.
Owner:WUHU ZHONGLU IND
Vegetable sauce
The invention discloses a vegetable sauce and a production method thereof. The vegetable sauce comprises main ingredient vegetable, auxiliary material and flavouring; wherein, the main ingredient vegetable accounts 40-60% of the vegetable sauce by weight percentage; the auxiliary material comprises the following compositions by weight percentage: 8-20% of tomato, 8-20% of garlic, 2-12% of onion, 2-12% of ginger, 2-12% of carrot, 2-12% of edible aloe and 8-20% of sauce products; the flavouring comprises the following compositions by weight percentage: 6-12% of salt, 6-12% of white sugar, 6-12% of white vinegar, 1-3% of samshu, 1-3% of monosodium glutamate and 1-3% of pepper. The invention also discloses a method for producing the vegetable sauce. The vegetable sauce with the compositions produced by the method of the invention can have delicate flavour of fresh vegetables and improve nutrient compositions of the vegetable sauce.
Owner:黄景洲
Taiwan-style beef sausage and preparation method thereof
The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.
Owner:濮阳东大食品有限公司
Beef peanut butter
InactiveCN103494173AThe production process is simple and environmentally friendlyHas the effect of nourishing the stomachFood ingredient functionsFood preparationIllicium verumFood material
The invention provides a beef peanut butter, comprising the following raw materials by weight: 100 to 110 parts of thick broad-bean sauce, 120 to 130 parts of beef, 80 to 100 parts of peanut, 70 to 80 parts of walnut, 40 to 50 parts of fermented soya bean, 4 to 5 parts of immature orange fruit, 5 to 6 parts of tulip, 5 to 6 parts of flos mume, 6 to 7 parts of spine date seed, 5 to 6 parts of rose, 4 to 5 parts of corn leaf, 4 to 5 parts of clover, 15 to 30 parts of star aniseed, 15 to 25 parts of cassia bark, 180 to 200 parts of honey, 30 to 40 parts of minced ginger, 10 to 50 parts of salt, 15 to 35 parts of soy, 10 to 35 parts of black vinegar, 15 to 25 parts of chilli powder, 30 to 40 parts of powdered pepper, 80 to 100 parts of sesame oil and a proper amount of water. According to the invention, a preparation process for the beef peanut butter is simple and environment-friendly; food materials rich in nutrients, e.g., walnut and fermented soya bean, are added; in particular, extracts of medicinal traditional Chinese medicinal materials like immature orange fruit and spine date seed with digestion helping and stomach strengthening effects are especially added in the process of preparation of the beef peanut butter, so the beef peanut butter has a certain stomach nourishing effect and is health care food beneficial for the stomach of people.
Owner:HEFEI FULAIDUO FOOD
Quick-frozen pork celery dumpling and preparation method thereof
The invention discloses a quick-frozen pork celery dumpling. The quick-frozen pork celery dumpling comprises the following raw materials in part by weight: 35-45 parts of pork, 20-30 parts of celery, 4-6 parts of soy protein, 8-10 parts of green onion, 3-5 parts of ginger, 1-2 parts of sesame oil, a proper amount of salt, white sugar and monosodium glutamate, 0.3-0.5 parts of star anise powder, 0.3-0.5 parts of pepper, 1-3 parts of starch, 1-3 parts of glycerol, 0.04-0.06 parts of baking soda, 48-52 parts of high-gluten flour, 0.03-0.05 parts of rhodiola, 0.16-0.18 parts of pitaya flower, 0.1-0.12 parts of fructus trichosanthis leaf, 0.04-0.08 parts of sugar cane leaf and a proper amount of water. Through the pitaya flower, the sugar cane leaf, the rhodiola, the fructus trichosanthis leaf and other Chinese herbs, the prepared dumpling is fresh, tender and delicious; and the rhodiola, the pitaya flower, the fructus trichosanthis leaf and the sugar cane leaf have an efficacy of reducing blood fat, so that the health-care value of the dumpling is improved.
Owner:凤台县康志食品有限责任公司
Chicken flavor seasoning and its preparation method
The invention provides a chicken flavor seasoning and its preparation method. The chicken flavor seasoning is prepared by the following raw materials of: by weight, 5-15% of a dry chicken powder, 2-5% of refined chicken oil, 3-10% of a chicken bone extract product, 3-10% of a chicken extract product, 0.3-0.8% of disodium 5'-ribonucleotide, 20-40% of salt, 5-10% of a granulated sugar powder, 3-10%of glucose, 0.1-0.3% of a turmeric powder, 0.5-2% of ginger juice, 0.5-2% of shallot juice, 1-2% of an onion powder, 0.1-1% of a white pepper powder, 3-10% of glutamic acid, 2-10% of maltodextrin, and 0.5-1% of an anticaking agent. The above raw materials are mixed, dried and crushed to obtain the chicken flavor seasoning which has a strong and natural taste and is a strong cooking seasoning. Thechicken flavor seasoning is simple to prepare; the production period is short; and the finished product has high quality, and is convenient and fast to store and use.
Owner:TIANJIN CHUNFA BIO TECH GRP
Bone gourmet powder and its production
ActiveCN101028058APromote absorptionWide variety of sourcesDigestive systemSkeletal disorderMonosodium glutamateAdditive ingredient
A flavouring bone extract rich in bone calcium, amino acids, trace elements, etc is proportionally prepared from fresh chicken bone, nucleotide disodium, gourmet powder, granular white sugar, natural spices, starch, yeast extract, ginger powder, garlic powder, pepper, onion powder, edible salt and chicken fat through breaking chicken bone, heating, enzymolyzing, concentrating, mixing with others, granulating, drying, classifying, and packing.
Owner:FUSHUN DUFENGXUAN FOOD
Health-care clam seasoning powder and preparation method thereof
ActiveCN103385442AFast absorptionClears lungs and resolves phlegmFood preparationMonosodium glutamatePiper methysticum
The invention discloses a health-care clam seasoning powder and a preparation method thereof. The health-care clam seasoning powder is prepared through complex formulation of the following components by weight: 60 to 75% of a clam extract, 3 to 8% of monosodium glutamate, 10 to 18% of refined salt, 4 to 10% of a sweetener, 0.2 to 1% of a traditional Chinese medicine powder, 0.5 to 1% of powdered cinnamon, 0.1 to 0.5% of fennel powder, 0.2 to 0.8% of powdered pepper, 0.1 to 0.3% of sodium succinate and 0.1 to 0.5% of an anti-oxidant. The preparation method comprises the following steps: preparation of the clam extract; preparation of the traditional Chinese medicine powder; complex formulation; etc. According to the invention, meat of clam is subjected to enzymatic hydrolysis, concentration and spray drying to prepare powdered clam which is rich in bioactive peptide, a variety of amino acids, vitamins and trace elements and has the characteristics of clearing of lung-heat, reduction of phlegm, abundant nutrients and fast absorption by a human body; moreover, the traditional Chinese medicine powder having the health-care effects of reducing blood sugar and lowering lipid is added; the content of each component is reasonably compatible; production cost is low; the produced clam seasoning powder has excellent taste and quality; and the preparation method is simple, enables a long shelf-life of the clam seasoning powder to be obtained and is beneficial for popularization.
Owner:山东大树欧亚天然调味品有限公司
Stewed beef sauce bag and preparation method thereof
InactiveCN102342489AImprove flavor qualityIncrease osmotic pressureFood preparationMonosodium glutamateFood flavor
The invention relates to a stewed beef sauce bag and a preparation method thereof. The stewed beef sauce bag is prepared from the following raw materials in parts by weight: 30-35 parts of palm oil, 5-10 parts of refined beef lard, 10-15 parts of fresh beef, 8-10 parts of ginger, 15-20 parts of raw onion, 10-15 parts of raw garlic, 3-5 parts of dry yellow soybean sauce, 5-7 parts of soy sauce, 4-5 parts of table salt, 1-1.5 parts of white granulated sugar, 2-2.5 parts of monosodium glutamate, 1-1.5 parts of hot pepper powder, 0.2-0.3 part of star aniseed powder, 0.2-0.3 part of cassia bark powder, 0.3-0.4 part of pepper powder, 0.5-0.6 part of yeast extract, 0.5-0.6 part of HVP (Hydrolyzed Vegetable Protein), 1.5-2 parts of beef cream essence, 1-1.5 parts of hot reaction beef powder and 0.2-0.3 part of shallot oily essence. Due to the adoption of the sauce bag, the kitchen flavor characteristic can be displayed, and the requirement on the shelf life of industrial foods is met simultaneously.
Owner:TIANJIN CHUNFA BIO TECH GRP
Health-care ass meat food
InactiveCN103519239AAdd new flavorsIncrease health functionFood ingredient functionsFood preparationSodium bicarbonateBiotechnology
The invention relates to health-care ass meat food and the field of health-care ass meat balls, in particular to a health-care ass meat ball which can prevent and cure hyperlipemia. The health-care ass meat ball is characterized by comprising the following raw materials, by weight part, of 100 parts of ass meat, 2-5 parts of salt, 3-6 parts of sugar, 5-10 parts of egg white, 0.1-0.2 part of sodium bicarbonate, 0.5 part of ground pepper, 15-25 parts of starch and 10-25 parts of pimpinella diversifolia traditional Chinese medicine micro powder. The pimpinella diversifolia traditional Chinese medicine micro powder is manufactured by pimpinella diversifolia, honeysuckle, kapok and Chinese yam according to the weight part ratio of 10:5-8:5-8:5-10. The pimpinella diversifolia traditional Chinese medicine micro powder is fresh, sweet and mellow in taste, so that the taste of the ass meat ball is improved, and the health care function of the ass meat ball is acheived. The honeysuckle, the Chinese yam and the like are used for conditioning the balance of the heart, the liver, the spleen, the lungs and the kidneys of the human body, regulating Qi, strengthening the spleen, removing thirst, dispersing blood stasis and removing turbid. The pimpinella diversifolia is used for activating blood and promoting menstruation to achieve the purpose of reducing blood fat. The ass meat ball is suitable for preventing and curing hyperlipemia and can achieve auxiliary food health care.
Owner:林玉翠
Beef flavor barbecue seasoning and method for preparing same
ActiveCN103494154BWide variety of sourcesLow costFood ingredient functionsFood preparationAdditive ingredientRadix Ophiopogonis
The invention discloses beef flavor barbecue seasoning and a method for preparing the beef flavor barbecue seasoning. The beef flavor barbecue seasoning is prepared from, by weight, 20-30 parts of fresh beef, 10-20 parts of papaws, 15-20 parts of blueberries, 10-15 parts of mint, 10-15 parts of honeysuckle, 8-10 parts of green tea, 6-8 parts of zingiber mioga, 4-5 parts of spice powder, 2-3 parts of caraway powder, 20-24 parts of ground pepper, 15-18 parts of edible salt, 1-2 parts of radix ophiopogonis, 2-3 parts of north wind grasses, 2-3 parts of jade butterflies, 1-2 parts of genista roots, 1-2 parts of hawthorn, 2-4 parts of barbary wolfberry fruit and 1-2 parts of mango seeds. The beef flavor barbecue seasoning and the method for preparing the beef flavor barbecue seasoning have the advantages that the preparing technology is simple, the ingredients are wide in source, the cost is low, prepared finished products have strong beef flavor and fruit fragrance and are tender in taste, spicy and refreshing and balanced and comprehensive in nutrition, when barbecue food is prepared, the flavor can be greatly improved, peculiar smell can be removed, appetite is effectively promoted, and good spleen-fortifying and stomach-nourishing effects can be achieved.
Owner:ANHUI JINGSAI FOOD
Manufacture method of Sichuan style red liquor boiled fish complex seasoning
InactiveCN102599457ADistinctive featuresIngredients are readyFood preparationMonosodium glutamateAdditive ingredient
The invention discloses a manufacture method of Sichuan style red liquor boiled fish complex seasoning. The Sichuan style red liquor boiled fish complex seasoning consists of the following ingredients in part by weight: 20 to 30 parts of dry red pepper, 5 to 10 parts of pepper, 3 to 5 parts of ginger, 3 to 5 parts of garlic, 3 to 5 parts of onion, 20 to 30 parts of colleseed oil, 1 to 2 parts of common salts, 1 to 2 parts of monosodium glutamate, 0.5 to 2 parts of dry starch, 1 to 2 parts of cooking wine, 5 to 10 parts of Pixian bean paste, 0.5 to 1 parts of ground pepper, 1 to 2 parts of spice, 1 to 2 parts of chicken powder, a proper amount of potassium sorbate according to GB13736-2008 standard, and 1 to 2 parts of white sugar. The Sichuan style red liquor boiled fish complex seasoning has the advantages that the characteristics are obvious, the ingredients are complete, the use is convenient, and the complex seasoning, boiling water (preferably Double-boiled soup) and major ingredients only need to be added in one step in the use process. Dishes on dining tables of people are greatly enriched, so general people can make the boiled fish with the chef level in restaurants, and the invention blank of the Sichuan style red liquor boiled fish convenient complex seasoning is filled.
Owner:XIHUA UNIV +1
Food containing whitebait and preparation method thereof
Food containing whitebait is prepared from the following raw materials by weight: 80-120 g of whitebait, 1-3 eggs, 4-6 g of , 4-8 g of honeysuckle flower, 20-40 g of minced pork, 10-30 g of carrot filaments, 8-12 g of green capsicum filaments, 10-20 g of fresh tender lotus leaf filaments, 15-25 g of minced spring onion, 3-7 g of ginger filaments, 0.1-0.3 g of powdered pepper, 2-4 g of refined salt, 0.5-1 g of chickens' extract, 3-7 mL of Shaoxing yellow rice wine, 80-100 mL of clear chicken soup and 3-5 mL of refined soybean oil. The food containing whitebait is relatively balance in nutrition, relatively well keeps the natural flavors of each component, is relatively delicious in taste and simple in preparation technology, is applicable to household application, and is suitable for industrialized large-scale production.
Owner:孙爱华
Method for making turtle foodstuff
The invention relates to a method for preparing turtle foodstuff, which comprises following steps: (1)cutting the turtle head off, barking, removing internal organs, cutting into blocks, putting into boiling water and eliminating blood water; (2)heating pot to 65-75 Deg. C, putting high quality benne oil, octagonal, dried pimiento, fresh ginger and piper nigrum, frying them and using them as basic material; (3)adding turtle, adding glutavene, cooking wine, refined salt and toasted garlic, frying for 5 minutes, adding radix adenophorae, matrimony vine and anoelica sinensis, boiling for 25-30 minutes, adding onion, a little ginger powder, piper nigrum, and getting target product. Or it comprises following steps: heating pot to 65-75 Deg. C, putting high quality benne oil, octagonal, dried pimiento, fresh ginger and piper nigrum, frying them and using them as basic material; adding turtle, boiling for 5 minutes, adding glutavene, cooking wine, refined salt, radix adenophorae, matrimony vine, anoelica sinensis, toasted garlic, and deep color soy sauce, frying for antother 10-30 minutes, and getting target product. The taste is quite nice and nutrition is abundant.
Owner:王大清
Method for extracting pepper essential oil and pepper oleoresin from pepper
ActiveCN102260594AAvoidance of lossesIncreased piperine contentEssential-oils/perfumesFood preparationSolubilityBlack Pepper Oil
The invention discloses a method for extracting black pepper essence oil and black pepper essence oil resin from black paper, which comprises the following process steps: (1) purifying a black pepper raw material and crushing and sieving to obtain black paper powder; (2)placing black paper powder into a steam distillation tank, introducing steam to distill essence oil, cooling oil-water mixed steam to obtain oil and water mixed liquid, separating oil from water in the oil water mixed liquid, removing bottom water and obtaining top black pepper essence oil; and (3) drying the black paper powder in which the essence oil is distilled completely, putting the dried black paper powder in an extracting device, adding an extraction solvent to perform extraction, filtering extraction solution, evaporating, concentrating and thus, obtaining olive-green paste namely black pepper oil resin. When the method is used, the essence oil yield reaches over 95 percent, and the piperine yield reaches over90 percent; and the solubility of the obtained product is high, and the use in food production is promoted. In the invention, the processing method is simple and has high production efficiency and high application value.
Owner:CHENGUANG BIOTECH GRP CO LTD
Vitamin-enriched blueberry chicken essence
InactiveCN103652799AIncrease contentSimple preparation processNatural extract food ingredientsFood ingredient functionsActinidiaKiwi fruit
Owner:FUYANG JIUZHEN FOOD
Granular type flavoring prepared from shrimp and preparation method thereof
The invention discloses a granular type flavoring prepared from shrimp and a preparation method of the flavoring. The flavoring is prepared from the raw materials in parts by weight: 40.0-48.0 parts of enzymolysis type shrimp meal, 16.0-20.0 parts of edible salt, 6.0-8.0 parts of white granulated sugar, 0.7-0.9 parts of nucleotide disodium, 8.0-10.0 parts of monosodium glutamate, 3.0-4.0 parts of shallot powder, 3.5-5.5 parts of ginger powder, 3.0-4.0 parts of pepper, 2.5-3.5 parts of garlic powder, 4.3-9.1 parts of maltodextrin or / and 0.5-3.8 parts of fructo-oligosaccharide. The preparation method comprises the steps of: based on shrimp processing waste shrimp head or low-value shrimp as the raw material, treating the raw material with a biological enzymolysis technique to obtain the enzymolysis type shrimp meal, mixing with other auxiliary materials, granulating and drying to prepare the granular type flavoring product prepared from shrimp. According to the invention, the product is pink fine granules, and is seductive in appearance and fresh and delicious in flavor, and is easily dissolved in water; the added fructo-oligosaccharide can promote the absorption of mineral matters, synthesis of nutrient substances and absorption of the nutrient substances; and the product is convenient for carrying and storage, is suitable to be added to various foods, in particular to soup for flavoring, and has better economic benefits and social benefits.
Owner:广西轻工业科学技术研究院有限公司
Tomato soy sauce containing high content lycopene
InactiveCN101124984AHigh in nutrientsReduce the risk of diseaseFood preparationLycopeneAdditive ingredient
The present invention discloses a tomato sauce with high lycopene, which is related to the food seasoning. The tomato sauce adopts the materials used for the common tomato sauce, such as the white granulated sugar, the white vinegar, the salt, the spice powder, the onion powder, the garlic powder and the pepper, etc., and the difference with the common tomato sauce is that: the invention uses the outer space tomato, and the recipe is that: 1000 to 2000g of the outer space tomato, 200 to 400g of the olive oil, 100 to 400g of the white granulated sugar, 100 to 200ml of the white vinegar, 20 to 50g of the salt, 5 to 20g of the spice powder, 10 to 30g of the laurel leaf, 10 to 30g of the onion powder, 10 to 30g of the garlic powder, 5 to 15g of the pepper powder. The tomato sauce with high lycopene of the invention has higher nutrition composition content of the lycopene with colored color, and when in entertainment or in picnic for people, the invention can increase the appetite to promote health, which can effectively reduce the disease development safety of the heart disease and certain cancers. The invention is not only delicious but also reaches the healthy protecting purpose in the daily diet of the people, which is a nutrition food seasoning with good color and tasting and is also the good thing for homekeeping, traveling and presenting to the relatives and friends.
Owner:贵州神奇控股(集团)有限公司
Dried fruit vegetable meat slice and preparation method thereof
ActiveCN104256708AColor stableGood colorFood ingredient functionsFood preparationCooking & bakingCellulose
The invention discloses a dried fruit vegetable meat slice which is prepared by blending the following materials according to certain mass ratio: 100 parts of pork (the ratio of lean to fat is 2:1 to 4:1), 8-10 parts of apple, 8-9 parts of carrot, 0.01-0.02 part of monascus color, 1-1.2 parts of salt, 0.15-0.2 part of aginomoto, 0.2-0.3 part of wild pepper powder, 0.09-0.11 part of ground pepper, 4-8 parts of water, 4.2 parts of soybean sauce (the ratio of light soy sauce to dark soy sauce is 1:1 to 3:1), 1-1.4 parts of cooking wine, 2-3 parts of honey, 0.8-1 part of refined starch, 1.5-2.5 parts of dried small shrimps and squid, 0.03-0.04 part of papain, and 0.25-0.3 part of carrageenan. The dried fruit vegetable meat slice is processed through the steps of adjusting the materials, soaking, mincing into meat paste, dosing, pickling, sieving by spreading, making a sauce, spreading the sauce, drying and baking. The dried slice meat prepared according to the preparation method has the faint scents of apples and carrots, in nutrition, the cellulose and vitamins are provided, the defect of nutritional value of a traditional dried meat slice is made up, the options for the public are increased, and relatively wider market application prospect is achieved.
Owner:GUANGXI SHIWEI FOOD CO LTD
Spicy tender fish seasoning and preparation method of seasoning
The invention relates to the technical field of a seasoning and particularly relates to a spicy tender fish seasoning and a preparation method of the seasoning. The seasoning comprises a main ingredient bag, a salted fish ingredient bag and a dry ingredient bag, which are separate from one another, wherein the main ingredient bag comprises the following raw materials in parts by weight: 80-100 parts of edible vegetable oil, 30-35 parts of PIxian thick broad-bean sauce, 35-40 parts of chilies, 15-20 parts of fermented soya beans, 25-30 parts of edible salt, 8-10 parts of fresh ginger, 5-7 parts of garlic cloves, 15-20 parts of Sichuan preserved vegetables, 6-10 parts of Chinese red pepper, 4-6 parts of white sugar, 3-4 parts of spices and 4-7 parts of monosodium glutamate; the salted fish ingredient bag comprises the following raw material in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1 part of papain; and the dry ingredient bag comprises the following raw material in parts by weight: 60-65 parts of fried chili powder, 5-8 parts of Chinese red pepper particles, 15-18 parts of Chinese red pepper powder and 10-12 parts of fried sesame seeds. The seasoning is easy to use, and the fish cooked by the seasoning is delicious in taste.
Owner:SICHUAN JINGONG CHUANPAI FLAVORING
Health food used for improving sleeping quality and production process thereof
InactiveCN105029417AQuality improvementImprove securityNatural extract food ingredientsFood ingredient functionsAdditive ingredientPiper methysticum
The invention discloses a health food used for improving the sleeping quality and a production process thereof. The health food used for improving the sleeping quality consists of a main material and an auxiliary material, wherein the main material is a composition of gamma-aminobutyric acid, L-theanine, spina date seeds, herb of passionflower, piper methysticum forst, humulus lupulus, nepeta cataria and lavender, and the auxiliary material is a composition of sorbitol, mannitol, microcrystalline cellulose, maltodextrin, magnesium stearate, silicon dioxide, whole milk powder, stevia, arhat fruit extract and food essence. Through the mode, according to the health food used for improving the sleeping quality and the production process thereof, the multiple natural ingredients are adopted, so that after being eaten, the health food can be used for effectively improving the sleeping quality, is high in safety, cannot cause bad stimulation for a human body, and is suitable for being taken for a long time.
Owner:SUZHOU ZEDAXINGBANG MEDICAL TECH
Low-fat chicken fermented sausage and preparation method thereof
InactiveCN104323305AOptimization of fermentation process parametersGrowth inhibitionFood preparationSaccharumGallic acid ester
The present invention discloses a low-fat chicken fermented sausage and a preparation method thereof, and belongs to the technical field of deep processing of agricultural products. The low-fat chicken fermented sausage comprises the following components by mass: 100 parts of chicken breast, 12-14 parts of corn oil, 9-12 parts of inulin, 1.2-1.4 parts of soy protein isolate, 0.5-0.7 part of sucrose, 3.5-4 parts of salt, 0.01 part of butyl hydroxyanisole, 0.02 part of sodium nitrite, 0.04 part of sodium nitrate, 0.007 part of gallic acid, 0.03 part of pepper powder, 9.5-10.5 parts of water, 0.001-0.004 part of probiotics and 0.035-0.038 part of leaven. According to the low-fat fermented sausage, chicken is inoculated with lactic acid bacteria so as to prepare a fermented meat product, so that the color of the product is improved, the digestibility and net utilization rate of proteins are increased, the safety of the product are improved, the shelf life of the product is prolonged, and a unique flavor is provided to the product.
Owner:HENAN UNIV OF SCI & TECH
Mint fermented bean curd silverfish sauce and preparation method thereof
InactiveCN103300345AStrong and long-lasting fragranceFull of nutritionFood preparationBiotechnologyVegetable oil
The invention discloses a mint fermented bean curd silverfish sauce and a preparation method of the mint fermented bean curd silverfish sauce. The mint fermented bean curd silverfish sauce is prepared from the following raw materials in parts by weight: 10-15 parts of silverfish, 80-90 parts of pod pepper, 15-20 parts of red fermented bean curd, 5-10 parts of mint leaf, 3-5 parts of milk, 2-3 parts of cream, 4-6 parts of flour, 0.2-0.3 part of white pepper powder, 0.3-0.4 part of cinnamon powder, 20-30 parts of black bean sauce, 1-2 parts of fructose, 0.5-1 part of hot chili oil, 3-5 parts of soybean sauce, 1-3 parts of cooking rice wine, 2-3 parts of vegetarian oyster sauce, 3-4 parts of minced onion, 4-6 parts of mashed garlic, 2-3 parts of minced ginger, 4-5 parts of hawthorn seed powder, 3-5 parts of hydrolyzed plant protein powder, 2-3 parts of white sugar, 1-2 parts of salt, 2-3 parts of negundo chastetree leaf powder, 0.1-0.15 part of disodium nucleotide, 0.1-0.2 part of sodium benzoate, 0.1-0.15 part of acesulfame, a proper amount of plant oil and a proper amount of water. The mint fermented bean curd silverfish sauce is heavy and lasting in flavor, rich in nutrition, delicious in taste and strong in seasoning, is scientific, healthy, tasty and safely edible, and is suitable for various crowds.
Owner:MAANSHAN SHIYUEFENG FOOD
Anhui cuisine flavor chicken fillet as well as preparation method and special pickling auxiliary material thereof
InactiveCN102524819AGolden colorSuitable for saltyClimate change adaptationFood preparationFlavorMonosodium glutamate
The invention provides Anhui cuisine flavor chicken fillet as well as a preparation method and a special pickling auxiliary material of the Anhui cuisine. Finished products are obtained through thawing, rolling and kneading, pickling, stick insertion, quick freezing, package and warehouse entering. The pickling auxiliary material comprises 15 to 18g of common salt, 6 to 9g of white sugar, 2 to 3g of composite phosphate, 3 to 4g of monosodium glutamate, 0.3 to 0.4g of I+G, 1.6 to 1.8g of white pepper powder, 0.5 to 0.6g of garlic powder, 2.8 to 3.0g of chicken flavor, 0.6 to 0.7g of Meijixian soy, 0.2 to 0.4g of baking soda, 0.8 to 1.0g of mushroom powder, 0.4 to 0.6g of radix angelicae powder and 20 to 25g of ice water. The Anhui cuisine flavor chicken fillet provided by the invention has the advantages that after the cooking, the color is golden yellow, the saline taste is proper, the meat is fresh and tender, and the obvious Anhui cuisine flavor is realized.
Owner:天津宝迪农业科技股份有限公司
Thyme mutton-smelling removing condiment
InactiveCN102178251AGood deodorization effectFragrance HarmonyFood preparationMonosodium glutamateVegetable oil
The invention discloses a thyme mutton-smelling removing condiment which comprises the following raw materials in parts by mass: 352 parts of basic ingredients, and 0.25-2.0 parts of thyme essential oil, wherein the basic ingredients comprise the following raw materials in parts by mass: 100 parts of vegetable oil, 50 parts of mashed onion, 50 parts of mashed garlic, 50 parts of ginger powder, 10parts of ground pepper, 10 parts of Paprika powder, 10 parts of oyster sauce, 30 parts of cooking wine, 10 parts of white granulated sugar, 10 parts of gourmet powder, 10 parts of sesame oil and 2 parts of table salt. The condiment disclosed by the invention is prepared by taking the thyme essential oil extracted from thymes as the main composition, and the adopted raw material thyme is low in price and easy to obtain; and the mutton cooked by using the thyme mutton-smelling removing condiment disclosed by the invention is good in mutton-smelling removing effect, beautiful in color, appropriate in thyme aroma, and harmonious and natural in taste, therefore, the thyme mutton-smelling removing condiment has a high application value and a broad market prospect.
Owner:SHAANXI NORMAL UNIV
Flavoring bag for soup base
The invention discloses a flavoring bag for a soup base. The flavoring bag comprises the following raw materials in part by weight (in terms of dried raw materials): 10-80 parts of dehydrated beef powder, 15-40 parts of dried ginger powder, 15-50 parts of ground pepper, 10-40 parts of red chilli powder, 10-25 parts of paprika powder, 15-40 parts of bean curd skins or dried bean curd sticks, 10-30 parts of mushrooms, 10-30 parts of nostoc commune, 10-30 parts of black fungus, 15-40 parts of kelp, 15-50 parts of nori, 5-25 parts of green Chinese onions, 5-20 parts of carrots, 15-40 parts of dried small shrimp and 15-50 parts of groundnut kernels. The raw materials can be used as the flavoring bag for the soup base after being uniformly mixed. The flavoring bag for the soup base, disclosed by the invention, has the advantages of convenience in use and great market prospect; and through adoption of the flavoring bag, people can easily enjoy clean, sanitary, nutrient-rich and delicious soup with pepper.
Owner:林南
Purple sweet potato and dried meat floss rice crusts and preparation method thereof
The invention discloses purple sweet potato and dried meat floss rice crusts and a preparation method thereof. The purple sweet potato and dried meat floss rice crusts are prepared from the following raw materials in parts by weight: 70-80 parts of brown rice, 4-6 parts of white granulated sugar, 50-70 parts of polished glutinous rice, 30-50 parts of polished round-grained rice, 5-7 parts of wheat starch, 4-6 parts of pepper powder, 50-70 parts of purple sweet potatoes, 30-50 parts of Chinese yam, 2-4 parts of table salt, 10-20 parts of dried meat floss, and 15-25 parts of peanut oil. According to the purple sweet potato and dried meat floss rice crusts disclosed by the invention, the technology is simple and easy to operate, finished products are uniform in thickness, and the color is uniform in black and white distribution; the purple sweet potato and dried meat floss rice crusts are fragrant and crisp, merge the unique mouth feel and the unique fragrance of the purple sweet potatoes and the dried meat floss, and are unique in flavor and rich in nutrition; when being eaten often, the purple sweet potato and dried meat floss rice crusts can improve the functions of the intestine and the stomach, can promote digestion, can also improve the blood sugar balance and blood fat balance, can resist weariness, can restore organism functions and are beneficial for human health.
Owner:QINGDAO CHANGLONG POWER EQUIP
Appetizing and spleen-tonifying purple sweet potato noodles and preparation method thereof
InactiveCN104381853ARich tasteGood for spleen and qiNatural extract food ingredientsFood ingredient functionsAdditive ingredientPrunus
The invention discloses appetizing and spleen-tonifying purple sweet potato noodles. The appetizing and spleen-tonifying purple sweet potato noodles are prepared from the following raw materials in parts by weight: 150-160 parts of purple sweet potato powder, 200-250 parts of flour, 7-8 parts of a nutritional additive, 12-13 parts of pigeon soup, 3-4 parts of corncobs, 4-5 parts of jackfruit pulp, 6-7 parts of peas, 14-15 parts of sweet potatoes, 8-9 parts of black wolfberry fruits, 5-8 parts of plum pulp, 3-4 parts of fruit vinegar, 3-4 parts of minced chili, 2-3 parts of ground pepper, 5-6 parts of mung bean cakes, 1.5-2.1 parts of pine nodular branch, 1.2-2.3 parts of China rose, 2-2.4 parts of citrus aurantium, 0.8-1 part of leaves of hempleaf negundo chastetree, 0.7-0.8 part of common scouring rush herb, 1-2 parts of bamboo shaving and 7-9 parts of sake. According to the appetizing and spleen-tonifying purple sweet potato noodles, the components including the sweet potatoes, the mung bean cakes and the like are added into the purple sweet potatoes so that the mouth feel of the purple sweet potatoes is enriched; and the appetizing and spleen-tonifying purple sweet potato noodles also contain a plurality of health components, such as jackfruits, the black wolfberries fruits and the citrus aurantium, so that the appetizing and spleen-tonifying purple sweet potato noodles have very good effects of tonifying spleen, tonifying qi, tonifying kidney, tonifying yang, clearing liver, adjusting stomach, regulating vital energy, dispelling melancholy, and delaying ageing.
Owner:WUHE TONGSHIFU FOOD
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