2441 results about "Star Anises" patented technology

The invention discloses a mosquito repellent liquid, comprising the following ingredients: 10-25 weight portions of lavender, 35-50 weight portions of lemongrass, 8-20 weight portions of aloe, 8-15 weight portions of calendula, 10-20 weight portions of chamomile, 25-40 weight portions of jasmine, 10-20 weight portions of rose, 35-50 weight portions of cordate telosma, 35-50 weight portions of mint leaves, 35-55 weight portions of camphor leaves, 20-40 weight portions of wormwood, 20-40 weight portions of eucalyptus leaves, 10-20 weight portions of star anise, 20-40 weight portions of Lantana camara, 15-35 weight portions of Mozzie buster, 10-20 weight portions of Salvia officinalis, 10-20 weight portions of marjoram, and 10-18 weight portions of rosemary. The preparation method comprises the following steps: weighing and mixing the raw materials according to the weight proportions, immersing the raw material mixture in ethanol having 15-30 times the weight of the mixture for 20-35 h, filtering, and filling. The mosquito repellent liquid disclosed herein contains no chemical additives, can effectively protect skin from being bitten by mosquito, and has the effects of removing miliaria, relieving itching, reducing swelling, relieving pain, refreshing mind, restoring consciousness, purifying air, resisting inflammation, and sterilizing.

The invention discloses throat nourishing health-care type electronic cigarette liquid, which is used for producing electronic cigarettes, can meet the requirement of smoking addiction, contributes to smoke absorbing and throat nourishing, protects the throat of a human body and maintains health. The electronic cigarette liquid mainly comprises the following components in percentage by weight: 2 to 6 percent of plant cigarette substituting agent, 48 to 55 percent of propylene glycol, 25 to 35 percent of pure water, 4 to 6 percent of tobacco flavor, 0.25 to 1.2 percent of stabilizer, 4 to 9 percent of thickening agent and 3 to 6 percent of Chinese medicinal component, wherein the Chinese medicinal component comprises 3 to 5 types of watermelon frost, peppermint oil, menthol, blumea aromatria, eucalyptus oil and star anise oil according to an equal proportion. The electronic cigarette liquid has the effects of promoting secretion and nourishing throat, clearing sound and eliminating phlegm, and reducing swelling and relieving pain during the enjoyment of smoking, can prevent and treat throat sore, hoarseness, canker sore, stomatitis and gum swelling and pain, and has good curative effect on throat diseases such as dryness, swelling and pain of the throat accompanied by the hoarseness.

The invention discloses a meat scent savoury and pungent flavoring, containing the following raw materials: vegetable oil, dried pimiento, zanthoxylum bungeanum, star anise, salt, sugar, monosodium glutamate, starch, meat reaction solution, fresh increasing flavoring agent. A production method of the meat scent savoury and pungent flavoring includes: heating the vegetable oil to 150-200 DEG C; respectively adding the dried pimiento zanthoxylum bungeanum and anise tree and frying for 30-60 seconds, quickly removing, draining the oil, and then coarse crushing and mixing the dried pimiento zanthoxylum bungeanum and anise tree; adding salt, sugar, monosodium glutamate, starch, meat reaction solution in the mixture, mixing uniformly; and then adding the fresh increasing flavoring agent, and then mixing uniformly; performing ultramicro crushing after microwave drying, and then obtained the completed product by hermetic package. The invention uses a short time fried mode to alleviate the biting taste of the pimiento and prominent the fragrant flavor of the pimiento; and matches with flavoring made up by different meat reaction solutions, so that the invention contains not only the meat flavor, but also an increase of essential amino acids of human body, minerals and so on.

The invention relates to a sunflower seed and a processing method thereof. The sunflower seed is prepared by taking a sunflower seed as a raw material, and anise, fennel, cassia, pericarpium citri reticulatae, clove, star anise, pepper, salt, saccharin sodium salt, sodium cyclamate, acesulfame-K and water as ingredients, and is prepared by the following steps of selecting, cooking, drying, frying, cooling and spraying fragrance. The sunflower seed is characterized by comprising the following components in parts by weight: 1-2 parts of anise, 1-2 parts of fennel, 0.5-1 part of cassia, 0.5-1 part of pericarpium citri reticulatae, 0.01-0.2 part of clove, 2-3 parts of star anise, 1-2 parts of pepper, 4-6 parts of salt, 0.05-0.1 part of saccharin sodium salt, 0.3-0.6 part of sodium cyclamate, 0.01-0.1 part of acesulfame-K and a proper amount of water. In the invention, as spices are adopted to cook and flavor the sunflower seeds, and a high-temperature frying technique is adopted to process the sunflower seeds, thus shortening the processing time of the sunflower seeds, maintaining the nutritive components and the healing effects of the sunflower seed, improving the uniform and thick burnt taste of the sunflower seed, and providing better mouth feel. The sunflower seed not only has reasonable and practical processing method, and practicality, but also has simple operation and good effect, and is beneficial for being popularized.

The invention belongs to the technical field of food processing, and in particular relates to seasoner. The seasoner comprises the following components: star anise, pepper, fennel, dried orange peel, rhizoma, angelica root, cinnamon, Momordica grosvenori, areca-nut, dried hawthorn, clove, netmeg, myrcia, bay leaf, dried ginger, amomum tsao-ko, cumin, monosodium glutamate, rhizoma galangae, cinnamon, licorice root, turmeric, bitter orange and cassia twig. The seasoner has the beneficial effect that the defect that seasoner is not easy to fully fuse with meat because within short time under high temperature and high pressure in the prior art is overcome, so that the seasoner can be completely released within a short time so as to enhance the food flavor, improve the taste and achieve the effect of satisfying eaters.

The invention relates to a thirty-spice condiment and a preparation method thereof. The thirty-spice condiment comprises star anise, clove, zanthoxylum, costustoot, dried orange peel, villous amomum, fennel, cinnamon, rhizoma kaempferiae, galangal, amomum tsao-ko, rhizoma zingiberis, hot pepper, liquorice, white pepper, allspice, angelica root, rosemary, thyme, bay, cumin, long pepper, fenugreek,coriander, wrinkled giant hyssop, lesser galangal, purple perilla, schisandra chinensis, turmeric and fructus galangae. The thirty-spice condiment provided by the invention has a simple production process and is a raw material suitable for specific foods; and as the components are proportioned scientifically, the condiment has stronger taste as well as color, aroma and taste superior to general condiments, the cooking dosage can be effectively reduced, the nutrient components of the condiment are increased, the original tastes of the raw materials are highlighted, the self odor of the food isremoved, specific aroma is released in a cooking process and the aims of heightening appetite and promoting digestion are achieved.

The invention discloses a stewing material for stewing a duck, which comprises sugar, monosodium glutamate, chicken essence, wild pepper, pepper, allspice, cardamom, star anise, cinnamon, galangal, dried tangerine peel, cloves, cumin, graduated dial, licorice, kepulaga, saussurea, resurrectionlily, spikenard, murraya paniculata(l.)jack, cumin, geraniol, lycopodium calvatum, gastrodia and amomum which are mixed in a certain ratio, has a unique formula and scientific materials; the fragrance of the duck stewed from the stewing material with the formula can be integrated with the flavor of the duck meat; the duck meat is aromatic and oily, salty and fresh, and has rich flavor, unique taste, good mature flavor and very good taste; no matter being used in homemade stewed ducks or enterprise large-scale production, the stewing material can achieve the essentially similar unique flavor; and the invention also discloses a use method of the stewing material, and trough the method, the prepared duck meat has better taste and quality.

The present invention belongs to the field of food processing technology, in particular, it relates to a method for preparing flavouring material. Said flavouring material composition includes (by weight portion) 30-50 portions of dried hot pepper, 0.5-2 portions of tsako fruit, 0.5-1 portion of katsumada's galangal seed, 0.5-2 portions of star anise, 1.5-4.5 portions of ginger, 4-10 portions of sesame, 0.5-4 portions of garlic, 5-30 portions of peanut paste and 5-30 portions of thick broad-bean sauce. Besides, said invention also provides the concrete steps of its preparation process.

The invention discloses a marinating material of sauced beef and a preparation method of the sauced beef. The preparation method comprises the following steps of using 100 parts of to-be-sauced beef as a base material, and using the following auxiliary materials, wherein pickling materials comprise salt, pepper, star anise and fennel; spicy materials comprise clove, fructus amomi, amomum cardamomum, netmeg, fructus galangae, cinnamon, pepper, star anise, licorice root, bay leaves, root of hairy asiabell, angelica root, amomum tsao-ko, hawthorn, monosidum glutanate and orange peel; seasoners comprise salt, yellow wine, hoisin sauce, soybean source, garlic, ginger, scallion and rock candy; pretreating the raw materials, pickling, pre-cooking, preparing marinating water, soaking into the marinating water, preparing in the marinating water, cooling, and packaging the finished product, so as to obtain the sauced beef product. The sauced beef has the advantages that by adopting a formula, the flavor of the prepared sauced beef is particular, and the mouth feel is good; the flavor of the sauced beef is furthest maintained by the method of controlling the flavor deteriorating of the sauced beef, and the shelf life of the product is obviously prolonged.

The invention discloses a production process for a spicy duck neck. The spicy duck neck is prepared from a frozen duck neck, pectin, Chinese prickly ash, star anise, cassia bark, common fennel fruit, clove, licorice, villous amomum fruit, salt, cooking wine, sodium nitrite, scalded duck skeleton, ginger, scallion, plant oil, Capsicum annuum, green Chinese prickly ash, alpinia officinarum hance, myrcia, dahurian angelica root, tsaoko fruit, cardamom, netmeg, kaempferia galamga, dried orange peel, grosvenor momordica fruit, minced ginger, radish seed, cumin, pepper, spicy essential oil, Chinese prickly ash essential oil, etc. through unfreezing, preprocessing, dry salting, marinating and cooking, wet salting, baking and material blending. According to the invention, spicy taste infiltrates the bone of the duck neck, so the taste of the spicy duck neck is improved and the spicy duck neck is more chewy; and as the comfort level of taste is improved, more consumers are allowed to accept spicy taste, and the fragmentation degree of the duck neck is reduced.

The invention discloses deep-fried broad beans, the formula of which comprises 25-35 portions of broad beans, 20-25 portions of soft sugar, 5-10 portions of modified starch, 5-10 portions of wheat flour, 2-5 portions of corn flour, 2-5 portions of sorghum flour, 2-5 portions of ormosia flour, 2-5 portions of oat flour, 0.5-1.5 portion of cayenne powder, and 0.5-1.5 portion of powder. The powder consists of pepper powder, star anise powder, common fennel powder, salt powder, white granulated sugar and sodium glutamate which are mixed together and have a ratio of 1:1:1:1:1:1. The invention also discloses a preparation method for the deep-fried broad beans, which is simple and easy to operate, is suitable for industrialized production and promotes the development of the deep-fried broad beans.

The invention discloses a retort pouch of rabbit flesh and the manufacture method thereof. The main ingredient is a whole rabbit or rabbit parts like rabbit legs. Spices and flavouring include: Star anise, pepper, hemp pepper, cinnamon, white Kou, clove, cumin, chili, sugar, aromatic flavour, fresh interest phosphorus, sugar, salt, MSG, soy sauce, and cooking wine, etc.The process of manufacture: boil the spices with water into spice solution, inject the solution into the rabbit flesh and treat the flesh with technologies like pickling and vacuum massage, etc. Then, the rabbit flesh is sauced and baked and packed vacuum, and sterilized at high-temperature before becoming the product.The product and the manufacture method thereof unites the modern meat processing techniques with reasonably designed recipe, the character of the rabbit flesh is thus strengthened and given full play to. The invention also provides a routinized and standard method suitable for mass production.The product is convenient to serve, tastes fresh and boasts a unique flavour. The promotion of this product is easy and proper.

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.

The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w / w) salt, 1%(w / w) white spirit and 1%(w / w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w / w) plant oil, 1%(w / w) horseradish, 5%(w / w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu / g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.

The invention provides a soybean special fertilizer as well as a preparation method and a fertilization method thereof. The soybean special fertilizer can improve the yield and quality of soybeans and comprises an inorganic fertilizer, an organic fertilizer, a traditional Chinese medicine fertilizer and a fermentation strain, wherein the inorganic fertilizer comprises the following raw materials in parts by weight: urea containing 45% of nitrogen in percentage by mass, ground phosphorite containing 14-20% of P2O5 in percentage by mass, potassium sulfate containing 32-45% of K2O in percentage by mass, amino acid, ammonium sulfate, ground calcium carbonate and boric acid; the organic fertilizer comprises the following raw materials in parts by weight: fowl dung, pig manure, straw powder, rice husk, corn flour and shell powder; and the traditional Chinese medicine fertilizer comprises the following raw materials in parts by weight: pyrethrum, Chinese yams, twotooth achyranthes roots, star anises, kelps, sweet wormwood herb, tobaccos, cushaw stems, sessile stemona roots, silkworm excrements, camphor and mints.

The invention discloses a salted goose processing method. The salted goose processing method comprises the following steps: (1) slaughtering and cleaning a goose; (2) covering the goose carcass with a mixture formed by grinding geranium, xanthoxyli fructus and star anise and then frying the obtained powder with salt; (3) evenly injecting marinade into the goose body, placing the goose into a vacuum tumbling machine after injection to achieve pickling at a low temperature in an intermittent circulatory vacuum mode; (4) placing the processed goose into marinade for pickling, and then taking out the goose, air-drying, disinfecting and vacuum-packing. As the intermittent circulatory vacuum node is adopted for pickling, salt absorption of goose is promoted, water loss is reduced, and salt and water can be distributed on the surface and in the goose more evenly. The salted goose processing method can save about 4 hours (more than 200%) when used for one-step pickling to achieve the same pickling effect as a traditional pickling method; compared with the control group of the traditional pickling method, the moisture content, salt content and mass of goose are all remarkably higher than those of the control group.

The invention relates to chilli oil and a preparation method thereof, and belongs to the technical field of edible chilli oil. The technical problem to be solved is to provide the chilli oil and the preparation method thereof. The technical scheme includes that: the chilli oil comprises by weight 220-250 parts of rapeseed oil, 40-60 parts of bean paste, 15-25 parts of chili powder, 8-15 parts of fermented soya beans, 15-20 parts of accessories and 3-5 parts of condiments, wherein the accessories include ginger, garlic, cumin with a weight ratio of 1:1:1, and pepper, star anise, Chinese wolfberry with a weight ratio of 1:1:1. The chilli oil is prepared by the steps of stewing the condiments, brewing the accessories and the fermented soya beans, immersing bean paste with oil, mixing and hot dipping with the dry chilli powder.

The invention discloses a method for making a stewed duck, which comprises three steps of boiling in clear water, marinating and roasting, marinade for marinating is prepared by mixing and boiling Sichuan pepper, hot pepper, allspice, fructus tsaoko, star anise, cinnamon, galangal, dried orange peel, clove, common fennel, piperis longi, liquorice, kepulaga, elecampane, rhizoma kaempferiae, herb, murraya paniculata (L.) jack, cumin, spiceleaf, lycopodium calvatum, rhizoma gastrodiae and amomum villosum and using an appropriate mount of sugar, salt and chicken essence, the duck stewed by using the marinade with the formula is salty and fresh, the taste is special, and the aroma of spices and the aroma of the duck are combined to the moderate aroma; and the boiled duck is roasted for 3-4h at the temperature of 50-60 DEG C, thereby realizing crisp skin and tender meat and being aromatic and oily. The stewed duck produced by adopting the method has the advantages of crisp skin, tender meat, aromatic and oily properties, salty and fresh taste and special taste, and can be conformable to the public tastes, be welcomed by consumers and be non-greasy by long-term consumption, so that the product is in good sales and realizes good economic benefits.

The invention discloses a method for producing bamboo juice snack. The inventive preparation method of snack comprises selecting the raw material of snack such as peanut, pine nut, sunflower seed, and nutlet; cleaning; washing; optionally removing the shell or seed coat; soaking in a flavoring agent and boiling; soaking for 20-30 min after boiling; removing water; drying under 60-75degreeC for 2-3 h; drying under 110-130degreeC for 0.5-1.5 h; cooling; and packaging. The flavoring agent is prepared from fresh bamboo juice, bamboo leaf, table salt, sucrose, clove, cassia bark, licorice root, star anise, ascorbic acid, sodium glutamate, and water. The obtained snack has the advantages of rich nutrition, long shelf life, stable quality, and reduced chance of inducing excessive internal heat.

The present invention provides a local flavour chicken claw. It uses chicken claw as main material, according to the mixing ratio of main material and gravy soup of 1:1-2, adds the gravy soup, prepared by using the following auxiliary components; soy sauce 0.5-3%, monosodium glutamate 2-5%, granulated chicken baullon 0.5-2%, apple 1-5%, star anise 2-5%, pepper 0.4-5%, white sugar 10-15%, vegetable oil 1-3%, onion 0.5-3%, ginger 2-5%, salt 3-6% and the rest is water, pot-stewing them for 30-60 min, filtering gravy soup to obtain gravy product; in 100 portions of gravy product adding 1-5 portions of garlic powder, 0.3-1 portion of xanthoxylum powder and 0-8 portions of pepper oil.

A natural botanical seasoning preservative is prepared by pulverizing a proper weight amount of cordate houttuynia, capsicum, star anise, licorice, rosemary, ginger, cassia, perilla leaves, and mint, mixing and extracting the mixture with edible alcohol, adding a proper amount of litsea cubeba oil into the extracted soaking solution and mixing; the seasoning preservative can substitute chemical preservative to produce soy sauce stewed meat products, has stable quality, can realize standardized large-scale production, and can prolong the shelf life of the products.

The invention discloses liqueur, relates to peony liqueur and a production process thereof and belongs to prepared liqueur. The method comprises the following steps: fermenting crops, such as sorghum,corn, wheat, rice or peas, and the like with a mixture of peony bark and peony seeds in a weight ratio of 100: (1-4); adding and soaking fresh peonies or star anise, dried tangerine peel, fennel, Chinese wolfberry, and the like in the prepared peony puree wine; and adding food flavor to obtain the peony liqueur, wherein the fresh peonies are added in an amount of 1-3 percent of the peony puree wine by weight; and the star anise, the dried tangerine peel, the fennel and the Chinese wolfberry are added in an amount of 0.5-2 percent of the peony puree wine by weight. The peony liqueur integratesthe functions of nourishment, healthcare and food adornment, has favorable mouthfeel and strong peony fragrance and uses the peonies with extremely high nutritive value and health value as raw materials to not only expand the use value of peony plants, but also achieve the remarkable efficacy for resisting atherosclerosis, protecting myocardial cells and the immune system, activating the blood, regulating the menstruation, obstructing the meridian and nourishing the five viscera, thereby benefiting the body, lengthening the life and suiting for long-term drinking.

The invention provides a health-care external liquid medicine for treating bone hyperplasia and lumbar disc hernia, which is characterized in that: the liquid medicine is prepared by soaking 51 traditional Chinese medicines such as clematis root, cattail pollen, Chinese mugwort leaf, costustoot, erythrina bark, pangolin scales, scorpio, centipede, garden balsam stem, cassia twig, polygonum cuspidatum, red flower, common monkshood mother root, kusnezoff monkshood root, ground beeltle, manchurian wildginger, wild pepper, castor seed, dahurian angelica root, clove, pangolin scales, notopterygium root, radix angelicae pubescentis, Chinese angelica, perilla seed, medicinal cyathula root, szechuan lovage rhizome, red paeony root, corydalis tuber, pseudoginseng root, pinellia tuber, nux vomica, danshen root, pawpaw, divaricate saposhnikovia root, dried ginger, cassia bark, monkshood, fructus evodiae, lesser galangal rhizome, black pepper, star anise, dragon's blood, rhizoma arisaematis, ephedra herb, borneol, musk, chinese pine node, camphor, raw hawthorn and schisandra in grain wine for 1 month and then squeezing and filtering. The health-care external liquid medicine has the characteristics of short treatment period, good treatment effect and the like, and has the effective rate of more than 88 percent.

The invention discloses a seasoning, which is prepared from the following raw materials in part by weight: 30 to 40 parts of star anise, 30 to 40 parts of pricklyash peel, 30 to 40 parts of cardamom, 15 to 25 parts of cassia bark, 15 to 25 parts of hawthorn fruit, 15 to 25 parts of liquoric root, 20 to 30 parts of rosemary, 20 to 30 parts of lemon leaf, 20 to 30 parts of clove, 10 to 20 parts of cinnamomvine, 10 to 20 parts of malt, 10 to 20 parts of tuckahoe, 10 to 20 parts of coix seed, 10 to 20 parts of villous amomum fruit, 20 to 30 parts of Chinese angelica, 20 to 30 parts of donkey-hidegelatin, 20 to 30 parts of prepared rehmannia root, 10 to 20 parts of longan flesh, 10 to 20 parts of astragalus and 10 to 20 parts of szechuan tangshen root. A method for preparing the seasoning comprises the following steps of: weighing the raw materials according to a formula, drying at the temperature of 45 and 60 DEG C until the moisture content is 4 to 6 percent, crushing, mixing uniformly,sterilizing and bagging to obtain the seasoning. The seasoning is easy to prepare, does not contain any chemical additive, has a good seasoning effect and the effects of tonifying spleen, promoting appetite, tonifying qi and middle-jiao, and can be widely used for cooking various foods.

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention relates to a production method for sauce flavor shredded turtle foods, which adopts a fresh turtle as a raw material and comprises the processing steps: (1) temporarily cultivating the turtle; (2) removing the membrane, killing the turtle and maintaining the basic shape of the turtle when killing; (3) pickling and adding salt accounting for 2 to 3.5% of the weight of the turtle, a proper amount of star anise, cinnamon and wild pepper to water; (4) baking; (5) adding sauce bittern and firstly preparing the sauce bittern, wherein the materials in the sauce bittern are divided into a material A, a material B and a flavoring material, the material A comprises the Chinese medicinal plants of white paeony root, sugared mandarin, the star anise, the cinnamon, fennel, liquorice, clove, ground pepper, Amomum tsao-ko and fructus amomi, the material B comprises the Chinese medicinal plants of Dahurian Angelicaroot, Alpiniaton kinensis Gagnep. and long pepper, and the flavoring material comprises ginger, rock candy, rice wine, soy sauce, the salt and monosodium glutamate; (6) packaging; and (7) sterilizing. The sauce flavor shredded turtle foods of the invention maintain the basic shape of the turtle and rich nutrition, have rich sauce flavor and are suitable for the taste in the south of China. Moreover, the sauce flavor shredded turtle foods are taken by shredding with hands after opening bags and are convenient, leisure and travelling foods.

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

The present invention discloses a spiced crayfish preserved with soy sauce and a method for producing the same, the batching is composed of 25-40g of sauce, 125-200g of salt, 100-200g of white sugar, 30-50g of aniseed, 30-50g of cassia bark, 10-20g of star anise, 15-30g of Chinese red pepper, 2-3g of cloves, 50-100g of welsh onion, and 50-100g of ginger. Each batching may be made into 2500-5000g of crayfish. The production process includes steps of removing the leg, whisker, gut and gills of the crayfish, cleaning, grading, dipping and scalding, spiced preserving with soy sauce, sterilizing with microwave and vacuum packaging and the like. By means of preserved with soy sauce by employing scenting agents, the spiced crayfish tastes well and is adapted to popular taste.

The invention discloses a brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: beef, salad oil, butter, palm oil, white sugar, water, old ginger, green onion, garlic, star anise, cumin, fructus amomi, tsao-ko amomum fruit, dried tangerine peel, cinnamon, licorice, white buckle, rose pelargonium herb, angelica archang lica, kaempferiae, flatspine pricklyash, clove, whitefruit amomum fruit, edible salt, monosodium glutamate, I+G, ethyl maltol, maltodextrin, a yeast extract, HVP, a beef extract paste, and thermal reaction beef powder. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, I+G, HVP, black pepper powder, creamer, yeast extract, beef powder, and turmeric powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, carrot, green onion, and caraway. The seasoning packet provided by the invention has the advantages of distinctive flavor, rich fragrance, and delicious taste. The production method is simple and is easy to command, the technology is mature, and the method provided by the invention is suitable for popularization.

The invention provides a natural brassica campestris L. seed health-care pillow and a manufacturing method thereof. The health-care pillow comprises a pillow core and a pillowslip. The filling material in the pillow core is brassica campestris L. seed which is fumigated by the following Chinese medicaments: cloves, pricklyash peel, perilla, cassiabark, pomelo skin, rhizoma kaempferiae, bitter orange, michelia hedyosperma, camphor, peppermint, tangerine peel, orange fibers, sandalwood, costustoot, climbing groundsel herb, szechuan lovage rhizome, white peony, sessile stemona root, XXX, star anise, perfoliote knotweed herb, xanthium sibiricum patr, drug sweetflag rhizome, Chinese atractylodes rhizome, dahurian angelica root, ageratum, fortune eupatorium herb, elecampane inula root, desmodium leaf, , fineleaf schizonepeta herb and the like. The pillowslip is filled with cubeb, clove mother and narringin. The health-care pillow can have effects of promoting the blood circulation of the human body, protecting the skin of the head and the neck, subdhing swelling and detoxicating and strengthening the memory.