68 results about "Scurvy" patented technology

The invention relates to the technical field of an animal feed, and in particular relates to an experimental macaque feed and a feeding method thereof. The experimental macaque feed is characterized by being formed by uniformly mixing main materials, auxiliary materials, microelements containing vitamin E, table salt and white sugar, wherein the main materials comprise flour and / or starch type plant fruit tuber root powder; and the auxiliary materials comprise fish meal and / or bone meal. The experimental macaque feed has the effects of promoting the growth of experimental macaques, improving the breeding quality, improving the physical property and the immunological competence of the macaques, preventing the occurrence of macaque scurvy and eliminating a macaque unhairing problem; and the standard refined preparation is adopted, feed requirements of experimental animal feeding industry are improved, and the standardization of experimental animals is realized.

The present invention relates to a tea-polyphenol soft capsule including capsule core and capsule shell, its capsule core contains (wt%) 5-60% of tea-polyphenol, 0-20% of soya bean lecithin, 0-2% of vitamin E, 0-15% of stabilizing agent and the rest is diluting agent. Its capsule shell composition contains (wt%) 35-45% of gelatin, 0-3% of polyglycol 400, 18-22% of plasticizer, 0.08-0.11% of preservative, 0-1% of covering agent, 0-0.35% of coloring matter, 0-0.1% of corrective and the rest is water. Its preparation process includes preparation of capsule core, preparation of capsule shell and pressing capsule. The capsule has the several actions of reducing blood fat, resisting cancer, resisting free radical oxidation, resisting atheroscleorsis, promoting absorption of VitC and preventing and curing scorbutus.

The invention discloses fruit and vegetable health-care flour which is prepared from raw materials in parts by weight as follows: 50-60 parts of barley, 30-40 parts of sticky rice, 30-35 parts of wheat starch, 15-20 parts of white sesame seeds, 20-25 parts of loofahs, 15-20 parts of Chinese yam, 20-30 parts of figs, 25-30 parts of lotus roots, 15-20 parts of dried longan, 30-40 parts of grape wine, 12-18 parts of black fungi, 9-11 parts of osmanthus fragrans, 2-3 parts of ginkgo leaves, 1-2 parts of Chinese wolfberries, 1-2 parts of prepared rehmannia roots, 2-3 parts of honey flowers, 1-2 parts of a food additive and an appropriate amount of water. According to the flour, barley, sticky rice, wheat starch and the like are taken as main raw materials and have the efficacy of relieving thirst, removing heat toxin, tonifying qi, regulating middle energizer, nourishing consumptive disease, tonifying spleen, nourishing stomach and stopping abnormal sweating. Besides, added loofahs have the efficacy of resisting scurvy, strengthening brain, resisting virus and allergy, curing nasosinusitis and sphagitis, beautifying features, resisting aging and the like. Figs are rich in various substances such as dietary fiber, calcium, copper, magnesium, manganese, potassium and vitamin K which are beneficial to human bodies, contain various antioxidants, flavone and polyphenol and have the efficacy of tonifying spleen, nourishing stomach and lubricating intestines.

The invention discloses a health protection tea containing rosa roxbughii tratt, which is prepared from the following raw materials in parts by weight: 20-50 parts of tender tip leaves of rosa roxbughii tratt, 20-50 parts of fruits of rosa roxbughii tratt and 0-10 parts of mixture containing one or more of rose petals, chrysanthemum, Chinese wolfberry, angelica keiskei, sweet tea or licorice. In the invention, the fruits and the leaves of the rosa roxbughii tratt are used as main raw materials of the health protection tea, and the fruits of the rosa roxbughii tratt have rich nutrients and have health protection functions of enhancing the resistance of the body to infection, preventing and resisting cancers, treating scurvy, removing lead, resisting aging, treating beriberi and stomatitis, promoting normal development of the human body, treating achluophobia, strengthening the spleen, promoting digestion, relieving pain, reducing blood pressure, blood sugar and blood fat, and the like.

The invention discloses a bean seed germ soybean milk belonging to the technical field of processing of functional drinks in the food industry. The bean seed germ soybean milk is prepared from soybeans, black soya beans, azuki beans, mung beans, petits pois, and peas and is prepared by adopting the steps: firstly, cleaning the bean seeds, soaking, sprouting, carrying out defibrination, cooking, adding taurine capable of facilitating the development of the brain and the improvement of the vision function, and adding a sweetening agent or other flavoring agents. A human body is not capable of synthesizing vitamin C, the vitamin C has to be absorbed by means of foods, and is capable of greatly improving the resistance of the human body and preventing multiple diseases of scurvy and gingival bleeding, thereby being a nutrient substance necessary for the human body; germs of the bean seeds also contain certain special substances while containing nutrients contained in common vegetables so as to play a special health-care role. According to the germ soybean milk, the defect that a conventional bean food does not contain the natural vitamin C is overcome, and the defect that the edible bean food easily causes flatulence is overcome. Due to germination and sprouting of the seeds, the content of phytate is reduced, and iron is favorably absorbed. The content of protein is greatly increased through germination of the germinated bean seeds, and the protein becomes the active protein so as to be extremely easily absorbed and utilized by a human body.

A hazelnut beverage is prepared from hazalnut kernel through preparing hazelnut juice through immersing in water for 8-12 hr and squeezing its juice, preparing ginseng juice through washing crushing,immersing in hot water at 80-100 deg.C, building for 15-20 min and filtering, to obtain its juice proportionally mixing hazelnut juice, ginseng juice, sugar and water, filtering and high-temp. sterilizing. Its advantage is rich nutrients including more than 20 trace elements, vitamines, folic acid, polyose, etc..

The invention discloses a pig feed in a suckling period. The pig feed in a suckling period is prepared from the following raw materials in parts by weight: 100-110 parts of barley, 50-60 parts of sugarcane straw, 50-60 parts of hemp seed cakes, 10-14 parts of fermented glutinous rice, 20-25 parts of the root of kudzu vine, 20-25 parts of Chinese cabbages, 15-20 parts of tomatoes, 10-15 parts of bananas, 6-7 parts of petasites japonicas, 7-9 parts of eleusine indica, 1-2 parts of radix paeoniae alba, 1-2 parts of radix astragali, 2-3 parts of angelica sinensis, 2-3 parts of finelydivided phtheirospermum, 4-5 parts of millet oil, 3-4 parts of brown sugar, 4-5 parts of auxiliaries and proper amount of water. The nutritionally balanced pig feed in the suckling period, which is provided by the invention, is prepared in accordance with the standard according to the particular growth situation of pigs, thereby guaranteeing the nutrition of pigs in the suckling period, and improving the feed intake, resistance to diseases and lactation capability of lactating sow; the vitamin C in the added Chinese cabbages is high in content, is very useful in preventing and treating scurvy and intensifying the resistance to diseases, and also has the effects of resisting cancer and angiocardiopathy.

The invention discloses a compound kiwi fruit buccal tablet rich in vitamins C and a preparing method. The compound kiwi fruit buccal tablet consists of kiwi fruit powder, maltodextrin, fructose and microcrystalline cellulose. The preparing method comprises the following steps: (1), peeling, deseeding, washing and carrying out super-fine grinding on kiwi fruits so as to obtain kiwi fruit pulp; (2), selecting mung beans and soybeans, soaking with clean water, culturing and sprouting in a culture box, taking sprouts and colloid and pulping so as to obtain compound sprout juice; (3), taking the kiwi fruit pulp and the compound sprout juice, uniformly mixing, and adding a compound enzyme to mixed pulp so as to obtain fermented mixed pulp; (4) concentrating, drying and pulverizing the fermented mixed pulp so as to obtain compound kiwi fruit powder; (5) taking and uniformly mixing the compound kiwi fruit powder, the maltodextrin,, the fructose and the microcrystalline cellulose; (6) sieving, palletizing and tabletting the fruit powder so as to obtain the kiwi fruit buccal tablet. The method is feasible and simple and convenient to operate. The compound kiwi fruit buccal tablet has the functions of preventing scurvy, resisting oxidation, resisting tumors, lowering lipid peroxidation, invigorating the stomach and the like and is easy to store and convenient to carry.

The health sprout vegetable producing process includes the following steps: sorting material, washing, cutting, scalding, spin drying, stoving, closing, crushing and packing. The health sprout vegetable possesses rich diet fiber, rich nutrients, low energy and rich vitamin C; and has the special health functions of producing salt via digestion and hydrolysis to reach in vivo acid-base balance, promoting gastrointestinal peristalsis with its rich diet fiber to prevent constipation, lowering blood sugar and blood fat, slimming, raising immunity, preventing scurvy, etc.

A sugar apple and nephelium lappaceum fruit wine. A production method of the wine is as below: hulling and denucleating fresh sugar apple and nephelium lappaceum; pulping the sugar apple and nephelium lappaceum into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass cylinder or a ceramic pot; adding powdered rock sugar according to proportion; carrying out pasteurization at 70 DEG C; adding an activation yeast; carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days; and carrying out detection, filtering and filling to obtain a product. The fruit wine provided by the invention is a healthful beverage with effects of beautifying, supplementing muscle power, cleaning blood, strengthening bones, preventing scurvy, enhancing immunity and resisting cancer; and the fruit wine does not contain antiseptic, additive, essence, pigment or gourmet powder.

The invention discloses health-care rose and bur fruit juice beverage, belongs to health-care juice beverage, and aims to provide health-care juice beverage which is rich in nutrition, tastes pure, smells good, has a certain effect on skin protection and beauty maintaining and is suitable for most people. The health-care rose and bur fruit juice beverage is mainly prepared from rose water, sugar bur fruit juice, alkaline mineral water or pure water according to the volume ratio of 2 to 1 to 2, wherein the rose water is prepared from fresh rose flowers through a water vapor distillation method; the weight ratio of the fresh rose flowers to water is 1 to 1.5; according to the weight percentage, the sugar bur fruit juice contains 50 to 60 percent of original bur fruit juice and 40 to 50 percent of fructose. The health-care rose and bur fruit juice beverage has certain effects of preventing cardiovascular diseases, treating scurvy, promoting wound healing, preventing gingival bleeding, promoting inhalation of iron by the intestinal tract, blocking synthesis of a nitro compound in a human body, preventing cancer and the like, and is the health-care juice beverage which is rose-scented and tastes refreshing.

The invention discloses tea with red dates and gingers. The tea comprises the following components in parts by weight: 50 parts of red-claw ginger juice, 20 parts of sugarcane brown sugar and 30 parts of seedless red date. A production process comprises the following steps: selecting the red-claw ginger, washing, drying, juicing, filtering, precipitating, sterilizing, concentrating the ginger juice, mixing the obtained red-claw ginger juice with the sugarcane brown sugar and the red dates, stirring, granulating, drying, sieving to remove powder, filling and packaging. The tea disclosed by the invention has the effects of activating blood and removing stasis, preventing cold, resisting scurvy and aging and the like, the production process is fine and perfect, the material selection is strict, after the ginger juice is filtered and precipitated, the tea with the red dates and the ginger is clear and bright without turbidity and is good in taste; and the ginger residue can be recycled, so that no waste is caused.

The invention discloses a beverage applicable to diabetic patients. The beverage is prepared from the following raw materials by weight: 20 to 25 parts of Ganoderma sinense, 22 to 24 parts of Mate stem and leaf, 1 to 2 parts of dogbane leaf, 15 to 17 parts of edible fungus, 11 to 13 parts of white gourd, 10 to 13 parts of celery, 10 to 14 parts of hawthorne leaf, 10 to 13 parts of xylitol, 15 to 16 parts of mulberry leaf, 12 to 15 parts of Chinese yam, 10 to 12 parts of pale butterflybush flower, 14 to 16 parts of sorghum rice, 5 to 7 parts of sophora bud, 13 to 15 parts of loquat, 19 to 21 parts of fish-egg, 5 to 6 parts of an auxiliary agent and a proper amount of water. According to the invention, in the raw materials, Ganoderma sinense has hypoglycemic activity, celery is rich in crude fibers, white gourd has minimum sugar content in vegetables, Mate and Chinese yam have considerable benefits on human health, so the beverage has unique effects like cleaning of garbage in blood vessels, reduction in cholesterol, resisting of scurvy and controlling of diabetes and is fairly applicable to diabetic patients; the beverage can prolong life spans, invigorate the spleen and benefit the stomach for healthy people drinking the beverage.

A strawberry fruit-honey beverage is proportionally prepared from strawberry fruit, honey and VC through washing and cutting strawberry fruits to obtain small blocks, squeezing to obtain juice, mixing it with honey and VC, boiling at 70-80 deg.C for 30 min, and cooling. It can be used to prevent enterogastric disease, anemia and scurvy, and treat hypertension, hypercholesteremia, atherosclerosis, coronary heart disease and cerebral haemorrhage.

The invention provides a flavonoid new chemical entity, which has little moisture absorption and good storage stability, and is applicable to preparation of food or health food or drugs for reduction of capillary fragility, treatment or prevention of chronic venous insufficiency, hemorrhoid, scurvy, venous lower limb ulcer, premenstrual syndrome, diabetics' microangiopathy and secondary upper limb lymphedema, cardiovascular diseases, blood glucose and lipid regulation, antisepsis and inflammation reduction, virus resisting, cancer resisting, immunity adjustment, radiation protection, liver protection, rheumatoid arthritis or arthritis resisting, ulcer resisting, phlegm eliminating, asthma relieving, black spots, freckles, free radical resistance, and oxidation resistance.

The present invention discloses a flavored health-care white eggplant sauce preparation method and belongs to the field of food processing. The preparation method is characterized by consisting of the following processing processes: raw material selecting and washing, cutting and crushing, pre-cooking and pulping, blending and concentrating, canning and sterilizing, cooling and inspecting, and finished product obtaining. The beneficial effects are as follows: the product is refreshing in taste and has a unique flavor of white eggplants. The product is rich in protein, vitamins and other various nutrients, is rich in nutrition, sweet, sour and refreshing, can help to enhance immune function, promote wound healing and prevent scurvy, also has efficacies of softening blood vessels, preventing and preventing against cancers, and is a natural pure, green and healthy nutritious food.

The invention discloses bagged bud mate tea, which is mainly prepared from mate stems and leaves by adding drinkable buds and a small amount of Chinese herbal medicines in percentage by weight: 65-75 percent of mate stems and leaves, 15-30 percent of buds, 1-3 percent of chicory stems, 1-5 percent of medlar, 1-5 percent of liquoric root and 1-3 percent of bulbus fritilariae. The mate stems and leaves, the buds, the chicory stems, the medlar, the liquoric root and the bulbus fritilariae after proportioned and processed are filled in water permeable cotton paper bags, and the weight of each bag is 3-5 g. Compared with green tea, the mate tea contains 196 kinds of natural nutrients and active substances, wherein the mateine has many health benefits for a human body, and is rich in mineral substances such as potassium, magnesium, calcium, iron, lithium oxide and a large amount of vitamin C. The bagged bud mate tea has an extremely strong antioxidant effect and has the effects of lowering cholesterol, resisting against scurvy, promoting the liver function, controlling the diabetes and the like.

Belonging to the field of food processing, the invention discloses a processing method for lemon curry eggplant slices. The method is characterized in that: 23kg of eggplant, 6kg of lemon pulp, 15kg of fructose, 460g of fine salt, 780g of curry powder, 200g of licorice, and a small amount of lemon essential oil and honey are adopted as the raw materials, and the processing procedure includes raw material treatment, cooking, drying and packaging. The product provided by the invention is nutritious and delicious, has strong fruity flavor, is sweet, crisp and tender, has the unique faint scent of eggplants and the fragrance of oranges and curry, and is fragrant, sweet, and palatable. The product is rich in protein, vitamins and other nutrients, not only is rich in nutrition, sweet and refreshing, but also is conducive to enhancing the immune function of the body, can promote wound healing, prevent scurvy, and also has the efficacy of softening blood vessels and preventing and resisting cancer, thus being an economical, nutritious and delicious green food.

The invention discloses a processing method of preserved green plum-flavored eggplant, belonging to the field of food processing. The processing method is characterized by the processes of selecting materials, peeling and slicing, blanching, carrying out sulfur soaking, sugaring, saccharifying, drying and packaging. The processing method of the preserved green plum-flavored eggplant has the beneficial effect that the preserved green plum-flavored eggplant product is crystal clear, palatably sour and sweet, fine and soft in structure and chewy and has thick pulp, has the peculiar faint scent of the eggplant and the sour and sweet flavors of the green plum, and is rich in nutrition; the preserved green plum-flavored eggplant product has rich nutrient substances such as protein and vitamins, is rich in nutrition, sour, sweet and tasty, and is beneficial to boosting the immunity of the organism, and is capable of promoting wound healing and preventing and curing scurvy, and also has the effects of softening blood vessels and preventing and resisting cancers, so that the preserved green plum-flavored eggplant is economical, practical, green and healthy food.

The invention discloses lemon white fungus thick soup and a preparation method thereof, and relates to the technical field of food processing. The lemon white fungus thick soup is prepared from the following raw materials in parts by weight: lemon, herba menthae, white fungus, died fructus lycii, semen nelumbinis, dried longan, rock candy, honey, yellow peaches, coconut jelly, pineapples, fructuscrataegi, snow pears, raisins and dried fructus fici. The lemon white fungus thick soup disclosed by the invention has the beneficial effects that no any preservative is added, and the lemon white fungus thick soup is safe and healthy, is capable of engendering fluid, relieving summer heat, appetizing, refreshing spleen and preventing cardiovascular disease, has various effects of resisting bacteria, diminishing inflammation, enhancing the body immunity and the like, is capable of promoting metabolism of skin, delaying senescence, inhibiting pigmentation, enhancing memory and improving osteoporosis, has a beautifying effect, and is capable of resisting scurvy; the lemon white fungus thick soup is very good in taste, suitable for long-term eating, easy to popularize and good in healthcare effect.

The invention discloses a method for processing healthy preserved eggplants and belongs to the field of food processing. The method is characterized by comprising the following steps: selecting raw materials, cleaning, removing peels, slicing, blanching, leaching with sulfur, sugaring, drying and packaging. The method has the beneficial effects that the healthy preserved eggplants are fragrant, sweet, palatable, and fine, smooth and soft in texture and have a special scent flavor of eggplants. The healthy preserved eggplants are enriched in proteins, vitamins and multiple nutrient substances, are rich in nutrition, fresh, sweet, tasty and refreshing, contributes to enhancing the immunologic functions of the body, can promote wound healing and prevent and treat scurvy, have the effects of softening blood vessels and preventing and resisting cancers and are an economic, green and healthy food.

The invention provides a method for producing straw mushroom-honey nutritional tablets. The method is characterized in that the straw mushroom-honey nutritional tablets are formed by adopting straw mushrooms and honey as main raw materials, and processing through the steps of pretreatment, enzyme treatment, homogenizing, spray drying, mixing, softening granulation, tabletting, drying, reshaping drying and the like. The straw mushroom-honey nutritional tablets produced by the method are convenient to carry and eat, low in moisture content, long in retention time and comprehensive in nutrition, are delicious, tasty, green and healthy, and have a good auxiliary treatment effect on cardiac disease, hypertension, pulmonary diseases, ocular diseases, hepatopathy, diarrhea, constipation, anemia, nervous system diseases, stomach and duodenal ulcers, and the like; the straw mushroom-honey nutritional tablets can also be used for promoting digestion and dispelling heat, reinforcing spleen to replenish Qi, clearing away summer heat, nourishing Yin and strengthening yang, increasing breast milk, preventing scorbutus, promoting wound healing, protecting liver and strengthening stomach, and enhancing human body immunity.

The invention discloses a processing method of a peanut-eggplant sauce capable of appetizing, belonging to the field of food processing. The processing method is characterized by the processes of selecting materials and cleaning, dicing and crushing, precooking and pulping, blending and concentrating, canning and sterilizing, and cooling and inspecting, thereby obtaining the finished product. The processing method of the peanut-eggplant sauce capable of appetizing has the advantage that the peanut-eggplant sauce product is rich in nutrition, fragrant and sweet, and palatable and tastes soft, and has the peculiar flavor of the eggplant. The peanut-eggplant sauce product has rich nutrient substances such as such as protein and vitamins, and is rich in nutrition, sour, sweet and tasty, is beneficial to boosting the immunity of the organism, and is capable of promoting wound healing and preventing and curing scurvy, and also has the effects of softening blood vessels and preventing and resisting cancers, so that the peanut-eggplant sauce capable of appetizing is economical, practical, green and healthy food.

Layer feed for producing health-care eggs comprises the following ingredients added to feed in parts by weight: 1.5-3% of Chinese herbal medicine preparation, 2-4% of seaweed meal, and 0.9-1.2% of red chilli powder mixed with lucerne meal and vegetable oil. The feed integrates multiple technologies; carotin, vitamin C and iodine are accumulated; a layer fed by the feed can produce the Chinese herbal medicine health-care eggs rich in low-energy high protein with high iodine, carotin and vitamin C; and the eggs facilitate beautifying and preventing symptoms such as scurvy, and have an importance significance in improving the physical quality of all people after eaten.

The invention discloses a processing method of spicy dried eggplants, belonging to the field of food processing. The processing method is characterized by comprising the following steps: by taking 5kg of eggplants, 85g of spicy powder, 650ml of coconut oil, 370g of edible fine salt, 10L of water and few shallots, garlic and gingers as raw materials, selecting the raw materials; decocting; drying; packaging; and obtaining a finished product. The processing method has the beneficial effects that the product is moderate in hardness and crispy and tasty and has the special fresh flavor of eggplants; the product is rich in various nutritional substances such as proteins and vitamins, and not only is rich in nutrition, sour, sweet and tasty, facilitates the enhancement of the immunologic function of a human body and can promote wound healing and prevent scurvy, but also has the functions of softening blood vessels and preventing and resisting cancers, so that the spicy dried eggplants are natural, pure, green and healthy nutritional foods.

The invention discloses a manufacturing method of fragrant and crispy eggplant slices, and belongs to the field of food processing. The method is characterized in that fresh eggplants are used as raw materials; a proper amount of wild buckwheat starch, spiced salt, proteoglycans, five-spice powder, black pepper and zanthoxylum oil are used as auxiliary materials; a processing process flow process comprises the steps of material selection, cleaning, hot boiling, dewatering, shaping, stirring, frying and packaging. The method has the beneficial effects that the surface mouthfeel is fragrant and crispy; the color, the smell and the taste are all good; the fresh and delicious flavor of the eggplants is realized; the product is rich of various nutrition substances such as protein and vitamin; the nutrition is rich; fresh, sweet and cool mouthfeel can be realized; the organism immunologic function improvement is facilitated; the wound heeling can be promoted; the scorbutus is prevented and treated; the efficacies of softening blood vessels, preventing the cancer and resisting the cancer are also achieved; the eating is convenient; the fragrant and crispy eggplant slices are suitable for both old people and young people.

The invention relates to rice rich in vitamin C. The rice rich in vitamin C comprises the following raw materials: common high-quality rice, vitamin C and chitin deacetylase. The method for preparing the raw materials into the rice rich in vitamin C comprises the following steps: weighing common high-quality rice according to demanded quantity and putting into a soaking pool, adding 0.4-0.8% of vitamin C, injecting pure water to flood the rice, fully stirring and soaking for 10-15 minutes, taking out the soaked rice and sending into a dry broiling oven to heat for 6-8 minutes to dry the surface, then soaking the dried rice in a 0.01% chitin deacetylase solution for 4-6 minutes and drying the rice again to obtain the rice rich in vitamin C. The rice rich in vitamin C is prepared according to the nutrition demands of modern people, so as not only to satisfy basic food and clothing requirements of the people, but also to meet nutrition demands of the people. Most importantly, the rice rich in vitamin C is capable of reducing occurrence of scurvy.

The invention discloses a processing method for radix ophiopogonis fruity soft sweets and belongs to the food processing field. The processing method is characterized in that radix ophiopogonis powder, medicinal cyathula root powder, red bean, a mythic fungus extracting solution, sword bean powder, sea-buckthorn juice, pectin, brown sugar, high fructose corn syrup and concentrated vanilla are employed as raw materials, and the main processing technology flows are pectin chopping, immersion, dissolving, boiling, mixing, cooling, molding, shaping and drying. The beneficial effects are that the product is sweet and fragrant, has fine and soft mouthfeel, has agreeable sweetness and has fragrant sweet flavor of radix ophiopogonis. The product is rich in a plurality of nutrients such as proteins, vitamins and the like, has abundant nutrients, is sour-sweet and tasty, helps to enhance the organism immunization function, can promote wound healing, prevents scurvy, has blood vessel softening, cancer prevention and anticancer functions, and is an economical, green and healthy health-care food.

The invention relates to a processing method of a nutritional dried straw mushroom meat slice and belongs to the field of food processing. The processing method is characterized in that 40 percent of mushroom roots and branched mushrooms of straw mushrooms, 55 percent of lean meat and 5 percent of shop fat are used as raw materials; 9 percent of first-grade fish sauce and 11 percent of egg are used as auxiliary materials; fructus anisi stellati, fructus foeniculi, cortex cinnamomi, pachyrhizus erosus and black pepper are prepared into seasoning powder; salts, sugar, soy sauce and edible vinegar are used. The processing method for the nutritional dried straw mushroom meat slice comprises the following flow: selecting the branched mushrooms and the mushroom roots of the straw mushrooms, cleaning, mincing, blending, coating, roasting, packaging and inspecting. The nutritional dried straw mushroom meat slice disclosed by the invention has the beneficial effects of fragrant and crisp mouthfeel and delicious flavor of the straw mushroom and pork and is rich in abundant protein and crude fibers; the product has the advantages of abundant nutrition, and efficacy of helping digestion and removing fever, invigorating spleen and replenishing Qi, clearing away summer-heat, nourishing Yin and strengthening Yang, increasing milky juice, preventing scurvy, promoting wound healing, protecting liver and invigorating stomach and enhancing human immunity, and is good food and drug dual-purpose nutritional health-care food.

The invention discloses a making method of preserved low-sugar health care eggplant and belongs to the field of food processing. The method is characterized by including, selecting materials, cleaning, cutting, color protecting, pre-boiling, sugaring, drying and packing. The method has the advantages that the preserved low-sugar health care eggplant made by the method is crystal clear, soft and plump, agreeably sweet and rich in nutrition and has the fragrance of the eggplant; the preserved low-sugar health care eggplant is rich in nutritious substances such as proteins and vitamins, fresh, sweet and tasty, helpful in immunity enhancing, capable of promoting wound heating and preventing and curing scurvy, capable of softening blood vessels and preventing and resisting cancers, and delicious and nutritious.