68 results about "Saturnia japonica" patented technology

The invention discloses a pericarpium citri reticulatae, Pu'er and Se-enriched rice tea which comprises the following components by weight percent: 30-43 percent of hesperidium peels, 10-15 percent of Pu'er tea, 20-25 percent of Se-enriched rice, 10-13 percent of polished round-grained rice, 10-15 percent of dendrobium officinale, 2-5 percent of gingko seeds and 1-3 percent of ginger slices. According to the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea, the pericarpium citri reticulatae internally filled with food materials such as Pu'er, Se-enriched rice, polished round-grained rice, the dendrobium officinale, the gingko seeds and the ginger slices with health care effects is used as a carrier, and used for making tea, and thus the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea integrates the fragrance of the tea and the scorch aroma taste of the rice tea; according to the ingredients of the formula, the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea can play a role in good health care when being drunk for a long time by old people, and has the advantages of improving the immunity and the ageing resistance capability of a user; the pericarpium citri reticulatae, Pu'er and Se-enriched rice tea also has functions of resisting cancer, reducing blood fat and blood pressure, resisting arteriosclerosis, regulating the qi flowing for strengthening the spleen, and the like, and is further suitable for being drunk by crowds of other age groups.

The invention provides a dried shrimp meat floss containing vegetable protein, comprising the following raw materials by weight: 200 to 230 parts of shrimp meat, 30 to 40 parts of soya bean, 20 to 30 parts of mung bean, 30 to 40 parts of japonica rice, 10 to 20 parts of the seed of Job's tears, 4 to 5 parts of Galium aparine L., 4 to 5 parts of common bletilla, 3 to 4 parts of mulberry leaf, 3 to 4 parts of unprocessed rehmannia root, 3 to 4 parts of galagal rhizome, 4 to 5 parts of glossy ganoderma, 3 to 4 parts of red sage root, 3 to 4 parts of lotus plumule, 2 to 3 parts of sesame leaf, 3 to 4 parts of Chinese dwarf cherry leaf, 10 to 15 parts of green tea, 50 to 70 parts of rice wine, 20 to 30 parts of curry powder, 5 to 10 parts of minced ginger, 20 to 40 parts of salt, 20 to 30 parts of soy, 10 to 50 parts of white sugar, a proper amount of olive oil and a proper amount of water. According to the invention, the dried shrimp meat floss is rich in animal protein and vegetable protein, can be easily absorbed by a human body and has rich nutrients and delicate taste; cereals are especially added, so the contents of starch and dietary fiber in the floss are increased; extracts of medicinal traditional Chinese medicinal materials like Galium aparine L. and common bletilla with cold dispelling, pain relieving and beauty fostering effects are added; thus, the dried shrimp meat floss is especially applicable to females and ideal health food for females.

The invention discloses sophora flower health-care rice cake, which comprises the following raw materials by weight: 20-40 parts of glutinous rice, 10-20 parts of japonica rice, 10-20 parts of powdered sugar, 10-20 parts of sophora flowers, 10-20 parts of chrysanthemum and 10-20 parts of broadleaf holly leaves. The invention has the benefit that the sophora flower health-care rice cake has the effects of improving eyesight and mentality, promoting the secretion of saliva or body fluid, quenching thirsty, inducing diuresis, strengthening heart, wetting throat, suppressing cough, reducing bloodpressure and preventing hyperlipemia.

The invention relates to a production method of fermented chili peppers. The production method comprises the following production steps: preparing a container; selecting red chili peppers or green chili peppers, with diameters of 2-3 cm and weights of 15-20 g, as the main materials, wherein the ingredients of the fermented chili peppers are as follow according to the following proportion: rice 22-28%, glutinous rice 55-60%, sesame 5-8%, Chinese prickly ash 1-3%, salt 4-5%, and pepper 1-3%, the sum of the raw materials being 100%. The chili peppers are cleaned, one ring opening is formed on the stalk connection part on the upper part of each chili pepper, the chili pepper stalk and chili pepper seeds are removed together and standby; the ingredients are fried and ground, the chili peppers are filled with the ingredients and fermented, the quality of the fermented chili peppers is inspected, the fermented chili peppers are packaged and finally irradiated and sterilized. The fermented chili peppers are sour, glutinous, hot and pure in taste and have a special Guizhou flavor, so that the fermented chili peppers can be a very good appetizer and can be a snack to eat.

The invention discloses lily and strawberry health-care rice and a processing method of the lily and strawberry health-care rice. The lily and strawberry health-care rice consists of the following ingredients in parts by weight: 10 to 15 parts of lilies, 8 to 12 parts of hibiscus rnanihot flowers, 20 to 30 parts of strawberries, 20 to 30 parts of mulberries, 8 to 15 parts of grapestone powder, 150 to 200 parts of polished round-grained rice, 60 to 80 parts of buckwheat, 5 to 10 parts of egg albumen powder, 10 to 14 parts of honey, 1 to 2 parts of syzygiumgrijsii, 1 to 2 parts of elecampane, 2 to 44 parts of apple flowers, 2 to 4 parts of globe amaranth, 2 to 4 parts of dianthus caryophyllus, 10 to 20 parts of rice wine and 8 to 12 parts of food additives. The lily and strawberry health-care rice has the advantages that the eating is convenient; the nutrition is rich; nutritional ingredients such as the strawberries and the lilies are merged; the fragrance, the silky smoothness, the sweetness, the softness and the tenderness are achieved; and after the lily and strawberry health-care rice is eaten for a long time, the effect of prompting the digestion can be achieved, the immunologic function of the body is improved, and meanwhile, the effects of moistening and whitening the skin, calming the nerves and realizing beautification are achieved.

The invention relates to a method for simply producing black rice by using vaccinium bracteatum thumb leaves. Leaves of vaccinium bracteatum Thumb contain various ingredients beneficial to the human body and have a long edible and medicinal history in China, Jiangsu province and Zhejiang province have custom to produce the black rice by using the accinium bracteatum thumb leaves among people. The method of the invention simplifies the traditional black rice production method, directly utilizes fresh or freeze-stored accinium bracteatum thumb leaves juice to cook the rice, has a same dyeing effect with the traditional method, and also sufficiently utilizes pigments, volatile oil, polysaccharides and various nutrients in the leaves. The method comprises the following steps: crushing fresh or freeze-stored vaccinium bracteatum Thumb leaves and water in a ratio of 1: (5 to 15) to obtain vaccinium bracteatum Thumb leaf juice; sufficiently stirring and mixing the vaccinium bracteatum Thumb leaf juice and sticky rice or polished round-grained rice in a ratio of (2 to 2.5): 1, beginning to cook, re-stirring sufficiently when the mixture is boiled, and then stewing until the rice is well cooked. The black rice is bright in color, refreshed and fragrant, instant to eat, and capable of being further processed into products such as black rice wine, black rice beverage, vegetable carbon black substituent and the like.

The invention relates to a cordyceps militaris rice flour grain making method. The method particularly includes using common japonica rice to culture cordyceps militaris fruiting bodies; when the fruiting bodies grow to be 3-4cm, subjecting the fruiting bodies together with a culture medium to drying, smashing and extruding granulation to obtain orange cordyceps militaris rice flour grains. The cordyceps militaris rice flour grain making method is simple in process and suitable for industrial production.

The invention discloses fleece-flower root salvia miltiorrhiza cake, which is prepared from the following raw materials by weight: 100-175 parts of glutinous rice, 30-75 parts of japonica rice, 5-10 parts of honey, 30-65 parts of white granulated sugar, 30-75 parts of chestnuts, 2-3 parts of salvia miltiorrhiza and 4-6 parts of fleece-flower roots. The invention has the benefit that the fleece-flower root salvia miltiorrhiza cake has the effects of promoting blood circulation, expelling bruises, stimulating menstrual flow, relieving pain, nourishing essence and blood, clearing away heart-fire and relieving restlessness.

The invention discloses japonica rice and black chicken porridge. The japonica rice and black chicken porridge comprises raw materials in parts by weight as follows: 70-90 parts of japonica rice, 10-20 parts of shredded black chicken meat, 10-20 parts of oatmeal, 2-3 parts of rhizoma chuanxiong, 2-4 parts of combined spicebush roots, 2-4 parts of immature bitter oranges, 2-4 parts of pseudo-ginseng, 4-5 parts of liquorice, 2-3 parts of ginseng, 3-4 parts of indigowoad roots, 2-4 parts of rhizoma atractylodis, 6-10 parts of Chinese red dates, 6-8 parts of lemon and 10-14 parts of cassia barks. The japonica rice and black chicken porridge has rich nutrition, has functions of regulation of human immunity and anti-ageing and can activate blood circulation to promote menstruation, moisten the lung, tonify the spleen, nourish the liver and tonify the kidney if often taken.

The invention discloses lemon nutritious rice with delicate fragrance and a preparing method thereof. The lemon nutritious rice comprises following raw materials: polished round-grained rice, glutinous rice, corn, Chinese yam, lemon, pineapple, kiwi berry, pleurotus geesteranus, seaweed meal, ground cinnamon, sealwort, polygonatum odoratum, wolfberry leaf, linden honey, and the like. The beneficial effects of the lemon nutritious rice and the preparing method thereof are that: the prepared lemon nutritious rice is good in taste, chewy and rich in nutrition, and comprises rich starch, protein, carotene, vitamin B, vitamin C, calcium, phosphor, and other components; the rice is low in sugar content, palatable, nutritious and delicious, and has a faint scent; and the rice is suitable for people of all ages.

The invention discloses a cool selfheal, mulberry and chrysanthemum tea and a preparation method thereof. The cool selfheal, mulberry and chrysanthemum tea comprises the following raw materials in parts by weight: 100-110 parts of selfheal, 20-30 parts of mulberry leaves, 20-30 parts of mint leaves, 20-30 parts of chrysanthemum, 20-30 parts of cape jasmine, 20-30 parts of granulated sugar, 3-4 parts of polished round-grained rice, 8-9 parts of barley juice, 2-3 parts of walnut crisp, 6-7 parts of sea blubber skin, 9-10 parts of dragon fruit juice, 2-3 parts of bitter buckwheat seed powder, 3-4 parts of chopped green onion, 4-5 parts of purple lettuce, 2-3 parts of corn oil, 0.5-1 part of mulberries, 0.5-1 part of burdock root, 1-2 parts of sweet-scented osmanthus, 1-2 parts of fructus alpiniae oxyphyllae, 1-2 parts of fritillaria cirrhosa, a proper amount of water and 40-50 parts of a nutritional additive. The finished tea is rich in mouth feel and good in color, aroma and taste, and has the effects of dispelling wind and heat, nourishing the liver, improving vision, providing coolness, removing toxics, calming the heart and eliminating dysphoria; the added traditional Chinese medicines have the effects of reducing blood pressure, benefiting the spleen and stomach and tonifying the kidney and yang.

Red jujube flavor lactagogue health care rice comprises the following raw materials in parts by weight: 280-300 parts of polished round-grained rice, 50-60 parts of sorghum, 70-80 parts of red jujube, 50-60 parts of peanut, 100-120 parts of soya bean milk, 60-70 parts of rice wine, 30-40 parts of pig's trotters, 20-30 parts of carp meat, 30-40 parts of yellow bean sprouts and the like; the red jujube flavor lactagogue health care rice contains the red jujube, the pig's trotters and extracts of ricepaper pith, memorialis hirta stem and the like, has the effects of warming center, descending qi, disinhibiting water and promoting lactation, and can mainly cure breast milk stoppage, edema, body fatigue and the like of postpartum women.

The invention relates to a hami melon glutinous rice cake and a making method thereof and belongs to the field of food processing. The hami melon glutinous rice cake mainly comprises the following raw material components (in parts by weight): 80-110 parts of sticky rice, 10-40 parts of pearl barley, 10-40 parts of polished round-grained rice, 60-90 parts of hami melons, 20-50 parts of tomato powder, 10-40 parts of yam flour, 30-60 parts of brown sugar, 5-20 parts of tuber fleeceflower stem, 5-20 parts of semen boitae, 8-12 parts of edible oil and 70-100 parts of japanese banana leaf. The hami melon glutinous rice cake provided by the invention is fresh and sweet in taste, soft, delicious and non-sticky to teeth, has the effects of beautifying, soothing the nerves and nourishing the heart and relaxing bowel, is suitable for people of all ages and is a food worthy of popularization.

The invention discloses a method for preparing glutinous rice flour from white glutinous rice. The method comprises the following steps: preparing the following raw materials: 80-100 parts of white glutinous rice, 40-60 parts of polished round-grained rice, 30-50 parts of red waxy corn meal, 40-70 parts of peristrophe roxburghiana juice, 0.2-0.6 part of beef red pigment, 0.03-0.06 part of flavonoid compounds, 1-4 parts of hydroxypropyl glutinous rice starch, 0.6-1.2 parts of guar gum, 0.2-0.4 part of sucrose ester. The glutinous rice flour is red compound glutinous rice flour prepared from white glutinous rice which having the price lower than that of red glutinous rice and peristrophe roxburghiana juice which has a natural pigment function and a medicinal and health-protection effect, is used for producing glutinous rice foods to improve the cracking ratio, water loss ratio and soup clouding ratio of a product, has a light fragrance, and can be used for producing functional health-protecting glutinous rice foods.

The invention discloses a gypsum, chicken and dendrobium officinale drink with a function of clearing heat. The gypsum chicken and dendrobium officinale drink is prepared from the following raw materials in parts by weight: 15-17 parts of dendrobium officinale, 3-4 parts of Chinese ginseng, 2-4 parts of gypsum, 5-7 parts of polished round-grained rice, 9-10 parts of chicken, 1-2 parts of yellow wine, 1-2 parts of chopped green Chinese onion, 0.7-0.9 part of gorgon fruit, 8-12 parts of pear, 1-2 parts of selfheal, 7-9 parts of Capsella bursa-pastoris, 1-2 parts of artemisia apiacea, 2-3 parts of bulbus fritillariae cirrhosae powder, 5-6 parts of lyophilized honey power, 4-6 parts of blueberry leaves, 8-10 parts of carambola, 0.8-1 part of gymnema sylvestre schult, 12-15 parts of bitter melon juice, 3-5 parts of shredded mushroom, 3-4 parts of soybean curb residue, 17-20 parts of a nutrition additive and right amount of water. The gypsum, chicken and dendrobium officinale drink contains gypsum and chicken soup, thus being delicious in taste and rich in nutrition, and having the effects of removing heat to promote salivation, tonifying qi and quenching thirst; furthermore, the gypsum, chicken and dendrobium officinale drink also comprises multiple raw materials such as the bitter melon juice, so that the drink has rich vitamins and mineral substances; all the nutrient substances are reasonably collocated, so that the drink is good in the health function and good in drinking effect.

The invention relates to the technical field of foods, in particular to a ginseng, poria cocos and hericium erinaceum spleen-tonifying and stomach-nourishing food and a making method thereof. The prepared food invigorates the spleen, nourishes the stomach, has good chewing taste and is delicious and convenient. The ginseng, poria cocos and hericium erinaceum spleen-tonifying and stomach-nourishingfood is made from, by weight, 2-8 parts of ginseng, 10-20 parts of poria cocos, 10-20 parts of white hyacinth beans, 5-10 parts of hericium erinaceum, 10-20 parts of coix seeds, 5-10 parts of lotus seeds, 5-10 parts of Chinese yams, 2-5 parts of licorice roots, 2-5 parts of platycodon grandiflorus, 2-5 parts of orange peel, 2-3 parts of fructus amomi, 3-7 parts of nut composition, 0-2 parts of aspice composition, 0-5 parts of an FD fish meat composition, 0-5 parts of a FD fruit and vegetable composition, 0-1 parts of seasonings, 20-30 parts of millet, 100-200 parts of oat and 300-600 parts of japonica rice. The product is made by a certain making method.

The invention discloses mint-chrysanthemum porridge capable of relieving ozostomia, and relates to the technical field of food. The porridge is composed of the following components in parts by weight: 2-4 parts of ligusticum wallichii, 0.5-2 parts of reed rhizome, 0.5-2 parts of pericarpium citri reticulatae, 2-4 parts of shaved cinnamon bark, 1-3 parts of radix rehmanniae, 2-4 parts of asarum, 0.5-2 parts of black tea, 1-3 parts of sweet-scented osmanthus, 1-3 parts of cimicifugae foetidae, 0.5-2 parts of radix ophiopogonis, 4-6 parts of fresh asparagus lettuce, 1-3 parts of red wine, 0.5-2 parts of clove, 4-6 parts of crowndaisy chrysanthemum, 1-3 parts of radix aucklandiae, 2-4 parts of Japanese apricot, 2-4 parts of herba eupatorii, 4-6 parts of chrysanthemum, 8-12 parts of mint, 100-200 parts of polished round-grained rice, 10-15 parts of millet, 4-6 parts of husked kaoliang, 2-4 parts of pumpkin and a proper amount of water. The porridge disclosed by the invention is simple to prepare, fragrant and sweet in taste, and has functions of relieving ozostomia, nourishing stomach and Yin; and the porridge is applicable to office workers as breakfasts.

The invention discloses corn steep liquor sweet sauce peanuts consisting of the following raw materials in parts by weight: 150-160 parts of peanuts, 45-50 parts of almond, 35-45 parts of sunflower seed kernels, 30-40 parts of corns, 30-40 parts of japonica rice, 80-90 parts of tomatoes, 60-70 parts of hawthorn, 6-7 parts of aniseed, 6-7 parts of fructus aurantii immaturus, 5-6 parts of rhizoma atractylodis alba, 5-6 parts of costus root, 6-7 parts of rose, 6-7 parts of sweet osmanthus, 4-5 parts of banana peel, 65-85 parts of milk, and an appropriate amount of table salt, white granulated sugar, olive oil and water. The corn steep liquor sweet sauce peanuts disclosed by the invention can be prepared by simple processes, the addition of extracts of traditional Chinese medicinal materials including the rhizoma atractylodis alba, the costus root and the like with effects of invigorating spleen and stimulating the appetite endows the corn steep liquor sweet sauce peanuts with the effects of invigorating spleen and stimulating the appetite, and the corn steep liquor sweet sauce peanuts are sweet and sour, rich in nutrition and suitable for most people.

The invention discloses hawthorn red date longan lotus seed porridge which is characterized by comprising the following components by weight: 30-40 g of hawthorn fruit, 8-10 red dates, 5-10 fresh longans, 10-20 lotus seeds, 10-15 g of crystal sugar and 80-200 g of polished round-grained rice. The hawthorn red date longan lotus seed porridge has the advantages that the porridge is simple to produce and has rich nutrition so that the hawthorn red date longan lotus seed porridge has effect on gastric indigestion and can also tonify Qi and keep beauty, and is the health-keeping porridge which is suitable for women.

The invention relates to a ginger-rice wine biscuit, which is produced with the following materials in part by weight: 350 to 360 parts of flour, 30 to 40 parts of ginger powder, 50 to 60 parts of rice wine, 30 to 40 parts of water chestnut, 10 to 15 parts of polished round-grained rice, 20 to 30 parts of red date pulp, 5 to 7 parts of cinnamon, 4 to 5 parts of flos farfarae, 4 to 5 parts of gardenia, 5 to 6 parts of safflower and the like. The invention disclosers the ginger-rice wine biscuit and a preparation process thereof, and the process is simple; since the ginger powder, the water chestnut, the polished round-grained rice and the red date pulp are added during preparation, the ginger-rice wine biscuit has a good effect in warming the stomach for dispelling cold, has unique taste, and is rich in nutrients; meanwhile, since the extracts of the cinnamon, the flos farfarae, the gardenia, the safflower, dendrobium and aster are added, as well, the ginger-rice wine biscuit has a good effect in warming the stomach for dispelling cold and warming lung and reducing phlegm, so the ginger-rice wine biscuit is particularly suitable for being eaten by people with minor cold and cough.

The invention discloses astringency inducing highland barley oatmeal with corns and rice cake. The astringency inducing highland barley oatmeal comprises, by weight, 110-125 parts of highland barley, 26-33 parts of flavor and nutrition blending materials and an appropriate amount of water. The flavor and nutrition blending materials comprise, by weight, 8-12 parts of the green corns, 6-9 parts of wolfberry sprout, 14-17 parts of crucian soup, 6-8 parts of the rice cake, 10-13 parts of eggs, 0.7-0.9 part of halloysit, 0.5-0.8 part of dried ginger, 1.4-1.6 parts of non-glutinous rice, an appropriate amount of soybean oil and an appropriate amount of table salt. The astringency inducing highland barley oatmeal with the corns and the rice cake has the advantages that highland barley grain in the astringency inducing highland barley oatmeal is low in breakage degree, the astringency inducing highland barley oatmeal contains an appropriate amount of bran, and accordingly highland barley flakes have outstanding baking aroma after the highland barley flakes are dried by the aid of microwaves; fine sand is used as a medium, and loss of thermal-sensitive nutrient substances and physiologically active components in the highland barley can be prevented owing to a high-temperature short-time frying mode.

The invention belongs to the technical field of traditional Chinese medicine preparation and discloses a radix angelicae sinensis and radix astragali treatment reagent for treating early diabetic nephropathy and a preparation method. The reagent is prepared from 10-15 parts of radix angelicae sinensis, 8-11 parts of radix astragali, 5-8 parts of poria cocos, 3-5 parts of radix ginseng, 3-6 parts of radix codonopsis, 7-10 parts of rhizoma atractylodis macrocephalae, 2-4 parts of corn stigma, 6-10 parts of dried orange peel, 10-12 parts of rhizoma cimicifugae, 10-13 parts of radix bupleuri, 8-10parts of radix glycyrrhizae, 15-20 parts of polished round-grained rice, 12-15 parts of rhizoma anemarrhenae, 4-8 parts of radix ophiopogonis, 11-15 parts of radix puerariae, 10-15 parts of radix rehmanniae preparata, 9-13 parts of achyranthes roots, 10-15 parts of plantain herb and 6-10 parts of rhizoma chuanxiong. The reagent can enrich and activate blood, relieve restlessness, soothe nerves, protect the kidney, reduce damage of nephron, increase renal blood flow, improve the creatinine clearance rate, reduce urea nitrogen, relieve acute renal failure, protect the kidney, reduce blood sugar, reduce proteinuria and relieve renal toxic damage caused by gentamicin.

The invention discloses coconut-flavor lactic acid beverage containing shrubalthea flower and tremella. The coconut-flavor lactic acid beverage comprises, by weight, 180-210 parts of tremella, 11-13 parts of skimmed milk powder, 30-40 parts of coconut juice, 6-8 parts of polished round-grained rice, 8-10 parts of buckwheat, 3-5 parts of mushroom, 5-6 parts of pine pollen, 7-9 parts of shrubalthea flower, 6-8 parts of needle mushroom, 10-14 parts of almond wine, 20-30 parts of maltose, 0.3-0.5 part of gelatin, appropriate amount of streptococcus thermophilus and appropriate amount of lactobacillus bulgaricus. The coconut-flavor lactic acid beverage has the advantages that sodium citrate is added into tremella pulp for etherification, hydroxylation modification is performed on the polysaccharide molecules of tremella, the water solubility of the polysaccharide molecules can be increased, and beverage antioxidant activity is increased; the added coconut juice is rich in fragrance and allows the beverage to be fragrant and sweet in taste and pleasant in smell, the added polished round-grained rice, mushroom and the like are rich in nutrition and can replenish various nutrient substances needed by human bodies, and the added shrubalthea flower has the effect of clearing away heat and drying dampness.

The invention provides a largehead atractylodes rhizome health wine and a preparation process thereof to overcome defects of the prior art. Chinese herbal medicines such as largehead atractylodes rhizome and the like are fermented together with late nonglutinous rice, chaff and white koji, and active ingredients of the Chinese herbal medicines are integrated with wine so as to improve the health care and disease prevention effects. The technical scheme is that: the largehead atractylodes rhizome health wine is characterized by being prepared from the following raw materials in part by weight: 20 to 40 parts of dried largehead atractylodes rhizome, 80 to 120 parts of late nonglutinous rice, 15 to 25 parts of chaff, 2 to 4 parts of white koji and 100 to 200 parts of pure water.