113 results about "Star Anises" patented technology

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

The utility model discloses a vacuum type star anise drying and fennel oil extraction device belongs to fennel oil extraction technical field, it includes: jar body, the inside of jar body is provided with the mounting groove, the inside of mounting groove is provided with electric heating wire, the top fixed mounting of jar body has two fixed bases, the outside of two fixed bases all fixed mounting has vacuum pump, and the air outlet of two vacuum pumps all is linked with the air pipe, and the air outlet of two air pipes all is linked in the inside of jar body. The utility model discloses through the cooperation between primary motor, stirring shaft, bevel gear no.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

This utility model relates to the field of star anise processing technology and discloses a crushing and drying device for star anise processing. It includes a housing, a guide cylinder fixedly connected to the top of the inner wall of the housing, a fixed plate fixedly connected to the bottom of the guide cylinder, and a rotating plate rotatably connected to the bottom of the fixed plate. The fixed plate and the rotating plate each have an upper through hole and a lower through hole in their middle portions. A rotating rod is fixedly connected to the middle of the rotating plate, a scraper is fixedly connected to the top of the rotating rod, and teeth are fixedly connected to the outer side of the rotating plate. A motor is fixedly connected to the middle of the outer wall of the housing, and a gear is fixedly connected to the output end of the motor. The gear and the teeth mesh together. In this utility model, the motor drives the rotating plate to rotate. When the lower through hole coincides with the upper through hole, the star anise falls, thus achieving indirect feeding. The scraper breaks up the star anise to prevent clumping, thereby improving the quality of the star anise.

The application discloses a throat clearing and larynx relieving composition and application thereof. The throat clearing and larynx relieving composition is mainly composed of raw oils of vitex oil, rhododendron oil, patchouli oil, eucalyptus oil, mint oil and star anise oil and optional added oil and diluent, is stirred and mixed, and has the main function of clearing throat and relieving larynx, and can also achieve the effects of freshening breath, refreshing brain, detoxifying and moistening lung, swelling and pain relieving, and phlegm and cough relieving.

The pine needle beverage is prepared from the following raw materials in parts by weight: 4 to 8 parts of fresh pine needles, 3 to 6 parts of liquorice roots, 1.5 to 3 parts of fresh ginger, 0.4 to 0.8 part of rhizoma kaempferiae, 0.3 to 0.6 part of star anise, 2 to 4 parts of honey, 1 to 2 parts of brown sugar and 2 to 4 parts of ginkgo leaves. Pinus massoniana needles which are free of pollution, damp, heat and mildew are selected; the method comprises the following steps: cleaning masson pine needles, removing impurities, and draining off water; a solvent extraction method is adopted to remove oil and ginkgolic acid, raw materials and auxiliary materials are crushed and cut in a classified mode, masson pine needles subjected to crushing and cutting treatment are put into a tank container, and liquorice, fresh ginger, rhizoma kaempferiae, anise, honey, brown sugar and ginkgo leaves are sequentially put into a tank according to the ratio to be soaked to prepare the masson pine needle tea. Sieving, filtering and diluting; performing centrifugal treatment; testing and monitoring; and filling. The preparation method is a leaching preparation. The pine needle beverage disclosed by the invention is convenient to carry outside and convenient to eat; the nutritional ingredients of the pine needles are reserved to the greatest extent, and the pine needles have good taste and health-care effects.

The invention discloses a traditional Chinese medicine composition for regulating qi to alleviate pain and tonifying spleen to arrest diarrhea, a navel patch and a preparation method and application thereof, and belongs to the technical field of emplastrum, the traditional Chinese medicine composition is prepared from galangal oil, star anise oil and pericarpium citri reticulatae oil in a weight ratio of (3-5): (1-3): (2-4). The navel patch comprises a gel layer composed of an active substance and a gel matrix, and the active substance is the traditional Chinese medicine composition. The galangal oil-star anise oil-pericarpium citri reticulatae oil combination is applied to the navel patch, the galangal oil, the star anise oil and the pericarpium citri reticulatae oil have a synergistic effect to jointly achieve the effects of warming spleen and stomach for dispelling cold, regulating qi to alleviate pain and tonifying spleen to arrest diarrhea, and all active substances are from a catalog of homology of medicine and food, so that the medication safety of children is fundamentally ensured, and the worry of parents on side effects of medicines is solved.

The invention belongs to the technical field of plant essential oil compositions, and particularly relates to a plant essential oil composition for fresh keeping of edible mushrooms and a preparation method of microemulsion coating liquid of the plant essential oil composition, and the plant essential oil composition is prepared from the following raw materials in parts by mass: 0.05-0.50 part of fresh ginger essential oil, 0.05-0.45 part of storax essential oil, 0.05-0.45 part of lavender essential oil and 0.05-0.45 part of star anise essential oil.

The invention discloses a method for continuously separating estragole and linalool from star anise oil by using a single tower based on dynamic pressure regulation rectification. The method comprises four steps of pretreatment, rectification tower design, dynamic separation and intelligent control. The equipment is simplified, three-stage rectification is replaced by a single tower, and the equipment cost is reduced by 60%; the separation precision is high, the number of theoretical plates is greater than or equal to 180, and the separation factor alpha is greater than or equal to 1.41; energy consumption is low, raw material adaptability is high, and high efficiency and economical efficiency are achieved.

The present invention provides processed star anise that retains a pleasant, refreshing aroma of star anise reminiscent of citrus with a reduced unpleasant odor similar to that of Illicium anisatum and a method for manufacturing the processed star anise. The processed star anise is prepared by processing star anise with superheated steam under a steam pressure of 0.2 to 0.5 MPa·G inclusive, an oxygen content higher than or equal to 2.4%, a temperature of 185 to 235 °C inclusive, and a processing time of 5 to 22 seconds inclusive. The method for manufacturing the processed star anise includes processing star anise with superheated steam under the above conditions.

The invention discloses a digestion-promoting feed additive for breeding meat rabbits and a preparation method. The additive is prepared from the following raw materials in parts by weight: 25-35 parts of corn, 15-25 parts of bran, 10-15 parts of soybean meal, 5-10 parts of flaxseeds, 20-30 parts of chicory, 15-25 parts of illicium verum, 15-25 parts of papaya, 10-20 parts of cactus, 12-18 parts of dandelion, 10-15 parts of folium artemisiae argyi, 5-10 parts of pine needles, 2-7 parts of radix isatidis and 1-5 parts of endothelium corneum gigeriae galli. According to the feed additive prepared by the method disclosed by the invention, corn, bran, soybean meal and flaxseeds are taken as a basal feed mixture and are mixed with the extracting solution to prepare granules, and the feed additive is obtained and is used for breeding meat rabbits, so that the immunity of the meat rabbits can be improved, the growth performance of the meat rabbits can be improved, and gastrointestinal discomfort can be avoided by increasing the food consumption of the meat rabbits; with the feed, breeding benefits can be improved, diseases can be reduced, and nutrients required by growth of meat rabbits can be supplemented.

The present application relates to the technical field of seasoning package, in particular to a water-soluble plant source preservative seasoning package and a preparation method thereof, the seasoning package raw materials include drinking water, brewing soy sauce, brewing vinegar, edible salt, pine mushroom seasoning, ginger, cumin, Sichuan pepper, star anise, cassia bark, yeast extract and water-soluble polysaccharide of Inonotus obliquus, the water-soluble polysaccharide of Inonotus obliquus and the water-soluble active ingredients of ginger, cumin, Sichuan pepper, star anise and cassia bark form a synergistic antibacterial system to achieve preservation; in the present application, by introducing water-soluble polysaccharide of Inonotus obliquus, a synergistic antibacterial system is constructed with the water-soluble active ingredients of ginger, cumin, Sichuan pepper, star anise and cassia bark, and on the premise of not adding chemical preservatives, synthetic flavor enhancers and artificial additives throughout the process, the broad-spectrum antibacterial effect of the standard chemical preservatives is realized.

The invention relates to the technical field of solid beverages, in particular to a traditional Chinese medicine composition for regulating an immune function, a traditional Chinese medicine solid beverage and a preparation method thereof. The solid beverage capable of regulating immunity comprises a traditional Chinese medicine composition, original sugarcane sugar, sugarcane leaf polysaccharide and a composite auxiliary material, the traditional Chinese medicine composition comprises radix fici simplicissimae, exocarpium citri rubrum, white hyacinth beans, fresh ginger, pinctada martensii meat, oyster meat, Chinese dates and star anise, and the prepared solid beverage adopts pure natural products as raw materials, and is green, safe and good in taste. The radix fici simplicissimae, the Chinese dates and other plants are widely applied to food and have the immunoregulation effect.

The present application relates to the fields of biotechnology and agricultural fishery, and discloses application of star anise water extract in preparation of an inhibitor of CyHV-2, and the technical scheme finds that the star anise water extract can effectively inhibit the infection and replication of CyHV-2 virus in GiCF cells. The present application firstly applies the star anise water extract to prevent and treat the infection of CyHV-2 (CyHV-2), thereby providing a new treatment scheme for CyHV-2 virus. The star anise water extract can effectively reduce the copy number of CyHV-2 virus, and the star anise water extract can be used to prepare a medicine for preventing and treating the infection of CyHV-2, and a medicine for treating viral hematopoietic organ necrosis disease of fish.

The invention belongs to the technical field of food processing, and discloses rattan pepper tiger skin marinated eggs and a making method thereof.The making raw materials of the rattan pepper tiger skin marinated eggs comprise eggs, brine and mixing materials; based on 1000 parts by mass of eggs, the brine is prepared from the following raw materials in parts by mass: 12 to 23 parts of table salt, 5 to 10 parts of white granulated sugar, 4 to 8 parts of monosodium glutamate, 0.4 to 0.8 part of disodium 5 '-ribonucleotide, 5 to 10 parts of chicken essence, 10 to 20 parts of thick broad-bean sauce, 5 to 10 parts of dry red pepper, 3 to 5.5 parts of star anise, 0.5 to 0.9 part of cassia bark, 0.8 to 1.6 parts of fennel, 0.3 to 0.6 part of liquorice root, 0.3 to 0.6 part of rhizoma kaempferiae, 1.8 to 3.7 parts of Chinese prickly ash, 0.3 to 0.6 part of fructus amomi, 0.18 to 0.35 part of fructus amomi rotundus, 0.45 to 0.9 part of fructus tsaoko, 5 to 10 parts of fresh ginger and 1000 parts of water. The mixing materials comprise the following raw materials in parts by mass: 3-5 parts of spicy essence and 3-5 parts of zanthoxylum oil. The product is yellowish-brown in appearance, uniform in egg white coloring and sufficient in taste, the egg yolk is sandy and moist and has the pepper and numb flavor, and the spiced eggs are endowed with the pepper and numb flavor while the unique fragrance and taste of the spiced eggs are reserved under the condition that the use amount of auxiliary materials is small.

The invention discloses an illicium verum flower bud differentiation promoting liquid medicine quantitative conveying and spraying device, and relates to the technical field of illicium verum planting, and the technical scheme is that the illicium verum flower bud differentiation promoting liquid medicine quantitative conveying and spraying device comprises a bottom plate used for loading parts of the spraying device; the device disclosed by the invention has the beneficial effects that a motor works to enable a rotating shaft I to rotate, so that a stirring rod can rotate, and meanwhile, an electric telescopic rod is controlled to work to enable two rotating shafts II to continuously rotate back and forth, so that two shifting plates are driven to do reciprocating fan-shaped motion; wherein an electric telescopic rod can work to enable a piston to continuously move up and down, so that air is continuously filled into a storage box, and medicaments can be stirred and blended by matching with the reciprocating fan-shaped movement of a stirring rod rotating shifting plate, so that the device has the function of stirring and blending various medicaments; therefore, manual allocation is not needed before spraying, and the labor intensity of workers can be greatly reduced.

The present invention addresses the problem of providing: a wine-flavored non-alcoholic beverage which can be easily prepared into a real non-alcoholic beverage having good compatibility with any of Japan cuisine, Western cuisine, and Chinese cuisine by being diluted with various fruit juices or the like; and a method for producing the wine-flavored non-alcoholic beverage. The raw materials of the beverage comprise star anise, black pepper and dried firewood fish. A heated water extract, which is a starting material for a base for a non-alcoholic beverage, can be obtained by heating and extracting an immersion mixed water, which is obtained by immersing a starting material in water, at 80-130 DEG C and then performing solid-liquid separation. If the beverage is diluted by various fruit juices and the like, the beverage becomes the red wine flavor non-alcoholic beverage.

The invention discloses a feed additive for improving growth performance of growing-finishing pigs, improving meat quality and reducing odor emission, and is characterized in that the feed additive is composed of the following components in parts by weight: 10-20 parts of an anise leaf extract and 75-90 parts of a probiotic composition; the probiotic composition is prepared from the following bacteria: 1.5 * 10 < 13 > to 4.5 * 10 < 13 > CFU / kg of bacillus subtilis, 1.5 * 10 < 13 > to 4.5 * 10 < 13 > CFU / kg of bacillus coagulans, 4 * 10 < 12 > to 6 * 10 < 12 > CFU / kg of clostridium butyricum and 5 * 10 < 12 > to 7 * 10 < 12 > CFU / kg of bacillus licheniformis.

The invention discloses a preparation method for optimizing the flavor of illicium verum wine through synergy of biotransformation and alcohol reduction, and belongs to the technical field of wine preparation. The method comprises the following steps: mixing illicium verum essential oil, a sugar donor, an immobilized enzyme preparation and a wine base, and catalyzing ethanol and the sugar donor to generate glucoside conversion reaction by using alpha-glucosidase under a control condition. The immobilized enzyme preparation is prepared by taking nano cellulose as a core carrier, coating the core carrier with hydrophilic polymer polyvinyl alcohol (PVA) to form a shielding layer, modifying chitosan, crosslinking and activating dialdehyde starch, and covalently coupling glycosidase. By utilizing the synergistic effect of enzymatic glucoside conversion and physical volatilization, the alpha-ethyl glucoside with a healthy function is generated while the alcoholic strength is reduced, and acetic acid accumulation caused by traditional oxidative alcohol reduction is avoided; meanwhile, the PVA hydrophilic shielding layer effectively blocks non-specific adsorption of the carrier to the hydrophobic star anise essential oil, so that the retention rate of flavor substances is increased, and the problems of boring flavor and rancidity of mouth feel are solved.

The present application provides a mildew inhibitor and its application in tobacco recombination raw materials. The mildew inhibitor mainly comprises clove compound essential oil composed of clove bud essential oil, star anise essential oil and cassia essential oil, and the mass ratio of the clove bud essential oil, the star anise essential oil and the cassia essential oil is 10:(0-4):(0-6). Through tests, the clove compound essential oil can inhibit the growth of various molds such as Aspergillus flavus, Aspergillus niger and Aspergillus montgenieri. The mildew inhibitor has a broad-spectrum inhibitory effect on common Aspergillus of tobacco leaves, can be used as a tobacco mildew inhibitor, can be used for preventing and treating the mildew of tobacco recombination raw materials, and can be in harmony with the tobacco aroma of heated cigarette smoke, so that the mildew inhibition and aroma enhancement effects on the tobacco recombination raw materials are achieved. In addition, as a tobacco mildew prevention additive, the application method of the mildew inhibitor is simple, diverse and adjustable, the integration degree with the core material preparation process is high, and the mold growth inhibition effect is obvious.

The invention belongs to the technical field of food processing, and particularly relates to pepper soup rice dumplings and a preparation method thereof. The pepper soup glue pudding provided by the invention comprises the following raw materials in parts by weight: 0.8 part of aniseed, 0.5 part of black pepper, 0.2 part of pepper, 1.6 parts of salt, 0.3 part of monosodium glutamate, 0.3 part of white sugar, 0.4 part of chicken essence, 3 parts of corn starch, 3.5 parts of dark soy sauce, 1 part of ginger, 2 parts of cooking wine, 1 part of sesame oil, 0.5 part of vinegar, 6 parts of diced beef, 3 parts of gluten, 3 parts of agaric, 20 parts of quick-frozen oil, 5 parts of beef tallow, 5 parts of fried flour, 51 parts of first component water, 60 parts of glutinous rice flour and 240 parts of second component water. By adjusting the raw materials, the technical problem that the traditional pepper soup cannot be made into sweet soup balls on a machine can be solved, the original flavor of the raw materials can be fully released, the obtained pepper soup sweet soup balls with pepper soup flavor are unique in taste, have no obvious phenomena of cracking cores and powder removal after being frozen, have no soup mixing phenomenon during cooking, and enhance the market competitiveness of the product.

The invention provides a sauce for promoting gastrointestinal health as well as a preparation method and application thereof, and relates to the technical field of food processing. The sauce comprises the following components in parts by weight: 20-40 parts of codonopsis pilosula, 15-30 parts of poria cocos, 7-10 parts of astragalus membranaceus, 7-10 parts of white hyacinth bean, 8-12 parts of bighead atractylodes rhizome, 5-8 parts of hawthorn, 8-12 parts of liquorice, 1-6 parts of cinnamon, 1-6 parts of cinnamon, 1-6 parts of star anise, 15-20 parts of rice vinegar, 15-20 parts of rice wine, 3-8 parts of table salt, 3-8 parts of white granulated sugar, 3-8 parts of chicken essence and 3-8 parts of monosodium glutamate. The sauce does not contain preservatives, is green and safe, also has better effects of improving immunity, promoting growth of intestinal probiotics and protecting gastric mucosa, can promote gastrointestinal health, and is suitable for long-term eating.

The invention belongs to the technical field of food flavor additives, and discloses a natural beef essence, and a preparation method and application thereof, the natural beef essence is prepared from the following raw materials by weight: 50-100 parts of beef, 50-150 parts of water, 2-7 parts of cysteine, 4-10 parts of reducing sugar, 1-1.5 parts of glycine, 1-1.5 parts of aspartic acid, 1-1.5 parts of alanine, 1.5-5 parts of thiamine, and 4-10 parts of hydrolyzed vegetable protein. 0.4 to 1.0 part of disodium 5 '-ribonucleotide, 1 to 4 parts of taurine, 0.04 to 0.2 part of star anise powder, 0.03 to 0.06 part of rosemary extract and 0.05 to 0.10 part of ascorbic acid. The essence disclosed by the invention has a strong flavor characteristic of stewed beef, is soft and natural in fragrance, mellow and smooth in mouth feel, uniform and stable in color and luster, fresh, mellow and soft in taste, convenient to apply in different food scenes, suitable for large-scale application in food processing enterprises, and wide in market prospect and application value.

The utility model relates to the technical field of star anise production, in particular to an intelligent star anise drying all-in-one machine. Comprising a drying box, a rack, a drying device and a plurality of grids, a box door is rotationally installed on the drying box, and a servo motor used for driving the box door to rotate is installed on the drying box. The grids are arranged on the inner side of the drying box side by side; mounting shafts are arranged at the two ends of the drying box, the drying box is rotationally mounted on the rack through the mounting shafts, and a power assembly used for driving the mounting shafts to rotate is mounted on the rack; the drying device is used for conveying hot air into the drying box. According to the star anise drying device, star anise can be evenly dried, a stirring piece is not needed to stir the star anise in the whole drying process, the star anise is prevented from being damaged, and the production quality of the star anise is improved.

The invention relates to the technical field of food processing, and discloses a method and a device for quickly oxidizing and coloring star anise. The method comprises the following steps: drying star anise, and performing intermittent irradiation treatment under the conditions of controlled power, temperature and humidity by adopting ultraviolet rays with a specific composite wave band to catalyze phenolic compounds in the star anise to oxidize to generate reddish brown quinone compounds so as to realize coloring. The device comprises a support, an ultraviolet irradiation module, an environment control module and an automatic control module which are arranged in a cabinet body. Through the specific ultraviolet band and process parameters, the reddish brown effect of natural oxidation for 3 months is achieved within 1 month, the conversion efficiency is remarkably improved, the storage period is shortened by 66% or above, and the storage problem that the red conversion period is long after star anise is dried is effectively solved. The method is simple and convenient in process operation and suitable for large-scale processing, and has a positive promotion effect on upgrading of the star anise industry technology.

The invention relates to the technical field of food, and discloses mutton chilli sauce with mutton fat and a preparation method thereof, and the preparation method comprises the following steps: extracting mutton fat; ginger slices, shallot sections, garlic, star anise, cinnamon, bay leaves, Chinese prickly ash and the like are adopted to prepare a mutton smell removing spice bag, mutton fat is subjected to primary mutton smell removing, and then citric acid is added to obtain mutton fat without mutton smell; heating and melting mutton fat without mutton smell, adding vegetable oil, adding coriander, onion, green onion and garlic, frying, and filtering out residues to obtain material oil; adding chilies, paprika powder, cumin powder, white pepper powder, thirteen-spices, white sesame seeds, salt, sugar, dehydrated diced meat and white spirit into the seasoning oil, performing stir-frying, and adding lecithin after stir-frying to obtain the mutton oil mutton chilli sauce. According to the mutton chilli sauce with mutton fat, multiple means are adopted to remove the mutton smell of the mutton fat, and the vegetable oil, the dehydrated diced meat and other spices are matched for stir-frying, so that the mutton chilli sauce with mutton fat, which is good in stability, not easy to solidify at normal temperature and relatively good in taste and fragrance, is obtained.

The invention discloses application of a spice composition in a salted egg yellow argillization inhibition process, and belongs to the technical field of deep processing of egg products. The spice composition provided by the invention comprises a first composition and a second composition. Wherein the first composition comprises cinnamon, clove, pepper, anise and fennel; the second composition comprises lysimachia sikokiana, murraya paniculata, fennel, rhizoma kaempferiae and oregano. The mass ratio of the first composition to the second composition is 1: (0.5-1.5). According to the method, spices are creatively adopted as a modifier for preventing egg yolk from being muddy in the storage process of the salted eggs. Not only is the use of food additives such as traditional antioxidants and water-retaining agents avoided, but also the egg yolk muddy phenomenon caused by oxidation of protein lipid and over-high internal water activity in the storage process of the salted egg finished product is delayed.

The invention relates to infantile cough syrup and a preparation method thereof, and belongs to the field of pharmaceutical preparations. The syrup for infantile cough comprises the following components in parts by weight: 30-50 parts of totalin; 10-20 parts by weight of a sea onion extract; 0.2 to 0.3 part by weight of star anise oil; and 1 part by weight of menthol. The preparation method of the syrup for infantile cough comprises the following steps: mixing, dissolving and uniformly stirring the components to obtain the syrup for infantile cough. The infantile cough syrup is remarkable in medicine effect, the sugar alcohol is used for replacing cane sugar, the negative effect that the content of cane sugar in traditional syrup is too high is weakened, the feeling of a patient in the using process is improved, and the medication taboo is reduced.