62 results about "Steudnera" patented technology

The invention relates to blueberry fruit-vegetable tea and a preparation method thereof. The blueberry fruit-vegetable tea is characterized by being prepared from the following raw materials in parts by weight: 350 to 380 parts of blueberries, 2 to 2.5 parts of fruit of Chinese wolfberry, 1.8 to 2 parts of radix asparagi, 2 to 2.5 parts of semen cassiae, 1.8 to 2 parts of seed of Chinese dodder, 2.5 to 3 parts of morinda officinalis, 3 to 3.5 parts of root of ricepaperplant, 1.8 to 2 parts of micromeria biflora, 1 to 2 parts of butter, 10 to 11 parts of henry steudnera tuber, 15 to 20 parts of potatoes, 5 to 7 parts of ox bones, 20 to 22 parts of beer, 2 to 3 parts of minced garlic, 5 to 6 parts of banana powder, 2 to 3 parts of sesame oil, 10 to 12 parts of tealeaves and 7 to 8 parts of nutritional additives. The blueberry fruit-vegetable tea is good in taste and fresh and sweet in flavor; the fragrance of the fruit and vegetable is integrated with the tea fragrance and wine fragrance, so that the fragrance is durable after people drink the blueberry fruit-vegetable tea; meanwhile, by reasonably matching the raw materials, the nutrients are complete and balanced; in addition, by adding multiple traditional Chinese herbs, the blueberry fruit-vegetable tea has the functions of nourishing the liver and kidney, improving the eyesight, strengthening the bone, promoting the circulation of Qi and tonifying the stomach and is a green healthcare beverage suitable for different people to drink.

The invention discloses a henry steudnera tuber controlled-release fertilizer, and a preparation method thereof, and belongs to the technical field of fertilizer preparation. The henry steudnera tuber controlled-release fertilizer comprises, by weight, 30 to 90 parts of a coating material, and 150 to 600 parts of fertilizer particles; and is prepared via steps of smashing, extracting, filtering, concentrating, fermenting, pelletizing, drying, cooling, and packaging. Controlled release rate of the henry steudnera tuber controlled-release fertilizer is moderate and stable; nutrition balance is achieved; the henry steudnera tuber controlled-release fertilizer is capable of promoting rapid health growth of henry steudnera tuber, increasing henry steudnera tuber yield, preventing diseases and insect pests effectively, improving soil environment, and protecting the ecological environment; and operation of the preparation method is simple, and the preparation method is convenient for popularization and application.

The invention discloses a sweet osmanthus flower tea vinegar beverage and a preparation method thereof. The sweet osmanthus flower tea vinegar beverage comprises the following raw materials: sweet osmanthus flowers, green tea, fructus momordicae, radix pseudostellariae, longan, honey, granulated sugar, apple vinegar, henry steudnera tuber powder, vitamins and water. The sweet osmanthus flower tea vinegar beverage is prepared through the following steps of: extracting; blending; sterilizing; filling; sealing, and the like. The sweet osmanthus flower tea vinegar beverage disclosed by the invention has the advantages of easiness for obtaining raw materials, simple preparation method, easiness for operation, short production period, low cost and long product storage time, is rich in nutrition, sour and sweet, delicious, strong in tea fragrance and special in taste, and is a novel nutrient tea vinegar beverage. The sweet osmanthus flower tea vinegar beverage prepared through the method disclosed by the invention is favorable to the development of sweet osmanthus flower, fructus momordicae and longan industry by utilizing special local products, namely the sweet osmanthus flowers, the fructus momordicae, the longan and the like, in Guangxi, thereby promoting a part of Guangxi peasants to increase income and become rich.

The invention discloses a preservation method for freshly-cut root vegetables. The preservation method comprises the following steps: cleaning the root vegetables with clean water, shelling and cutting the shelled vegetables into pieces or blocks; fully mixing 0.01-0.5 part by weight of dihydromyricetin and 99.5-99.99 parts by weight of water evenly to prepare a preservation liquid; soaking the freshly-cut pieces or blocks into the preservation liquid for 0.1-5 minutes, fishing out and draining off; or spraying the preservation liquid on the surfaces of the cut blocks, and draining off until the surfaces are soaked; and sub-packaging and sealing and preserving at minus 2 DEG C to 8 DEG C. According to the preservation method, the freshness time and the shelf life of the root vegetables and tuber vegetables such as freshly-cut henry steudnera tuber, water chestnuts and Chinese yam can be effectively prolonged.

The invention relates to a henry steudnera tuber sausage and a preparation method thereof. The sausage is prepared from chickens, chicken skin, corn starch, soy isolate protein, ice water, edible salt, white sugar, gourmet powder, phosphate, carrageenan, D-sodium erythorbate, sodium nitrite, white pepper powder, a henry steudnera tuber essence, a pork essence, sodium lactate and nisin. The henry steudnera tuber sausage has the advantages of crisp and tender taste, thick meat smell, obvious henry steudnera tuber characteristics and rich nutrition.

The invention belongs to the field of vegetable fertilizer, and more specifically relates to a modified choline chloride high-efficiency fertilizer helpful for increasing of henry steudnera tuber yield. The modified choline chloride high-efficiency fertilizer comprises, by weight, choline chloride, an amphiphilic ionic polypeptide, chitosan modified citric acid, saccharomycetes, fern root residue, furfural residue, nano-selenium, sodium humate, chitosan modified zeolite powder, corn starch, and an appropriate amount of mineralized small molecule water. According to the invention, choline chloride small molecule processing is adopted, and treatment with the amphiphilic ionic polypeptide and chitosan modified zeolite powder is adopted, so that a modified choline chloride high efficiency factor convenient for absorption and utilization is obtained; the modified choline chloride high efficiency factor is mixed with mineralized small molecule water treated nutritional solution, modified saccharomycetes, and compost main materials including fern root residue, furfural residue, and corn starch, so that full absorption and utilization of henry steudnera tuber on fertilizer nutrients are realized, henry steudnera tuber growth is promoted, and henry steudnera tuber high efficiency cultivation is realized.

The invention discloses a Meicai cake which is prepared from Meicai, henry steudnera tuber, pork, mushroom, glutinous rice flour and peanut as raw materials and salt, pepper powder, chicken powder and water as auxiliary materials. A preparation method of the Meicai comprises the steps: cutting the Meicai, cleaning, soaking, dewatering and shredding the cut Meicai; uniformly blending the glutinous rice flour and powdered stevia rebaudiana with the water to prepare slurry; dicing the henry steudnera tuber; dicing the mushroom; mincing the pork or chopping the pork to obtain minced pork; frying the raw materials; stir-frying the raw materials and mixing the raw materials after stir-frying with the slurry to obtain paste; and steaming by the water. Conventional preserved Meicai is used for preparing the cake, and a new choice is provided for consumers enjoying Meicai foods; the prepared Meicai cake is a leisure small food which is special in mouth feel and rich in nutrients and has the multi-layered mouth feel. By adopting the preparation method of the Meicai cake, the mechanical production can be completely achieved, and a new thought is provided for developing the instant Meicai products.

The invention discloses a nutritional fine dried noodle containing a California Burclover and fishbone paste, and a preparation method thereof. The nutritional fine dried noodle comprises the following raw materials, by weight, 110-120 parts of wheat flour, 25-30 parts of henry steudnera tuber, 15-20 parts of lettuce seed powder, 8-12 parts of fishbone, 10-15 parts of California Burclover, 3-4 parts of White Mulberry Root-bark, 2-3 parts of Loquat leaf, 2-3 parts of Cogongrass rhizome, 2-4 parts of wild chrysanthemum flower, 1-3 parts of sunflower receptacle, 2-3 parts of Snakegourd Fruit peel, 2.5-3 parts of salt, 0.3-0.4 parts of sodium carbonate, 0.2-0.3 parts of sodium tripolyphosphate, 0.2-0.3 parts of agaric polysaccharide, a proper amount of calcium chloride, and a proper amount of water. Fishbone and California Burclover are processed to form the paste, and the addition of the paste to fine dried noodles can effectively utilize the nutrient complementation effect among foods and allows the fine dried noodle having the advantages of delicious taste, smooth in the mouth, abundant and coordinating nutrition, high calcium content, and verdant and attractive color to be obtained, so the reinforcement of calcium in daily meals is realized, the nutritional values of fine dried noodles are raised, and the color and the kind of fine dried noodles are increased.

The invention relates to an ice lolly capable of refreshing breath and a preparation method of the ice lolly. The ice lolly is characterized by being prepared from the following raw materials in parts by weight: 50-52 parts of dishcloth gourds, 4-5 parts of dishcloth gourd leaves, 2-3 parts of dishcloth gourd sponges, 3-4 parts of dishcloth gourd vines, 5-6 parts of haws, 8-9 parts of bitter gourds, 7-8 parts of henry steudnera tubers, 4-5 parts of watermelon peels, 70-72 parts of rice water, 280-300 parts of coca cola, 20-22 parts of bean dregs, 2-3 parts of olive oil, 10-12 parts of mint powder, 4-5 parts of honeysuckle, 2-3 parts of lemon leaves, 3-4 parts of stevia rebaudiana, 1-2 parts of herbs of Tibet lancea, 2-3 parts of abutilon indicum, 10-11 parts of bamboo charcoal rice, 1.7-2 parts of agar and 0.7-0.8 part of lactic acid bacteria. According to the invention, the dishcloth gourds, the dishcloth gourd leaves, the dishcloth gourd sponges and the dishcloth gourd vines are used as main raw materials, so that the nutrient components of the dishcloth gourds are completely reserved; besides, the mint powder is further added, so that the taste of the ice lolly is cool and refreshing; and other Chinese herbal medicines, such as the honeysuckle, are added, so that the ice lolly can have the effect of refreshing the breath.

The invention provides hemerocallis citrina baroni noodles and a production method thereof. The hemerocallis citrina baroni noodles comprise the following components in parts by weight: 100 parts of wheat flour, 8 parts of hemerocallis citrina baroni powder, 5 parts of henry steudnera tuber powder, 3 parts of sweet potato powder, 3 parts of radish powder, 1 part of eastern bracken fern rhizome powder, 0.8 part of table salt and suitable amount of water. The production method comprises the following steps: washing fresh hemerocallis citrina baroni and steaming the hemerocallis citrina baroni in a steamer for 8-10 minutes; taking the hemerocallis citrina baroni out of the steamer, and drying in the sun; crushing the hemerocallis citrina baroni into powder and pouring all the components and the suitable amount of water into a dough mixer in a weight ratio; and putting obtained dough into a noodle rolling machine to produce the hemerocallis citrina baroni noodles. The noodles have the characteristics of abundant nutrition, fresh, soft and palatable taste, original taste and flavor and the like; the hemerocallis citrina baroni noodles have the effects of detoxifying, nourishing the body, invigorating stomach, tonifying spleen, relaxing bowel, developing intelligence, resisting aging, building the body and prolonging life after being eaten usually, have health-care and anti-disease functions on a human body, can enhance the immunologic mechanism of the human body, and are nutritional and health-care green food pursued by people in life.

A perigord truffle henry steudnera tuber cake comprises, by weight, 250-260 parts of flour, 60-70 parts of henry steudnera tuber powder, 20-25 parts of perigord truffle, 20-30 parts of snake butter, 40-50 parts of white radish, 90-100 parts of tomato juice, 40-50 parts of cheese, 30-40 parts of red date powder, 5-7 parts of white mulberry root-bark, 3-5 parts of radix scrophulariae, 5-6 parts of radix angelicae pubescentis, 4-5 parts of uncaria, 3-5 parts of Korean ginseng flower, 5-6 parts of folium mori, 4-5 parts of peach blossom, 3-4 parts of evening primrose and the like. According to the perigord truffle henry steudnera tuber cake, the preparing technology is simple, the perigord truffle and other food materials are added, the perigord truffle is rich in delicious peptide, micromolecule bioactive peptide and amino acid, purine substances can be effectively prevented from being produced, the nutrients can be absorbed by the human body easily, and the perigord truffle henry steudnera tuber cake is good for health. By means of traditional Chinese medicinal materials such as the white mulberry root-bark, the radix scrophulariae, the radix angelicae pubescentis, the uncaria and the Korean ginseng flower, the perigord truffle henry steudnera tuber cake has a certain depressurizing effect and is suitable for people with high blood pressure.

The invention relates to mild-calming and nerve-soothing health flour which is prepared from the following raw materials in parts by weight: 550-600 parts of wheat granules, 20-24 parts of fried henry steudnera tuber powder, 18-22 parts of lemon juice, 50-60 parts of pawpaw, 30-40 parts of defatted milk, 15-18 parts of lotus seed powder, 5-7 parts of semen cassiae, 7-9 parts of purple quartz, 4-6 parts of calculus bovis, 5-7 parts of hop, 8-10 parts of ganoderma lucidum, 15-20 parts of skins of red dates, 4-6 parts of roseleaves, 4-5 parts of auxiliaries and a proper amount of water. The invention relates to the mild-calming and nerve-soothing health flour which is prepared by the following steps: wetting carefully selected wheat; curing with microwaves, grinding into powder and mixing with additives and the like; adding water and uniformly mixing; and finally, drying and grinding, wherein special juice used for wetting selected wheat is prepared by decocting such Chinese herbal medicines with nerve-soothing and mild-calming functions as ganoderma lucidum, calculus bovis and purple quartz in water and the juice obtained is used for wetting wheat. After wetting wheat, the wheat is cured with microwaves, so that bran and flour are well separated due to thermal movement of water molecules, and furthermore, all the components are more uniformly mixed. After grinding, lemon juice, pawpaw, lotus seed powder and the like are added and blended into a paste with water, so that the components are more uniformly mixed. The product can be used for preparing bread, pastries, noodles or the like.

The invention discloses a henry steudnera tuber and sago beverage, which is prepared from the following ingredients in parts by weight: 180 to 220 parts of henry steudnera tuber, 170 to 200 parts of sago, 110 to 130 parts of coconut milk, 120 to 140 parts of concentrated milk and 260 to 290 parts of sugar. The product has the advantages that the color, the aroma and the taste are perfectly combined; the nutrition is rich; meanwhile, the effects of whitening, skin nourishing, spleen-stomach weakness and dyspepsia treatment are also achieved. The invention also discloses a preparation method of the henry steudnera tuber and sago beverage. The method is used for industrial production; the taste and the nutrition can be effectively controlled.

The invention discloses novel novel stuffed bean curd puff, belonging to the field of food. The novel stuffed bean curd puff is prepared from the following raw materials in parts by weight: 20 to 30 parts of fried bean curd puff, 80 to 120 parts of henry steudnera tuber, 220 to 280 parts of sticky rice, 0.6 to 1.3 parts of sesame oil, 5 to 9 parts of nori, 0.8 to 1.2 parts of the fruit of Chinese magnoliavine, 8 to 13 parts of edible oil, 60 to 80 parts of minced pork, 1 to 4 parts of refined salt, 0.4 to 0.7 part of five spice powder, 0.5 to 0.9 part of fennel seed, 2 to 5 parts of edible fungus, 7 to 12 parts of dark soy sauce, 30 to 50 parts of water chestnut and 2 to 5 parts of white sugar. According to the novel stuffed beancurd puff, mellow and luscious flavor of traditional stuffed beancurd puff is kept, and meanwhile, health efficacy of invigorating stomach and dispelling cold, clearing heat and moistening lung, promoting circulation of qi, and the like are added.

The present invention discloses a Shuijingfurong and a production method thereof, and relates to the technical field of food processing. The Shuijingfurong comprises the following food materials such as main materials and seasonings, wherein the main materials comprise, by weight, 40-60 parts of lean pork, 8-12 parts of henry steudnera tuber, 8-12 parts of mushroom, 8-12 parts of auricularia auricula, 8-12 parts of dried bamboo shoot, 4-6 parts of chopped green onion, 20-30 parts of egg, 4-6 parts of starch, and 4-6 parts of flour, and the seasonings comprise, by weight, 0.4-0.6 part of monosodium glutamate, 0.4-0.6 part of chicken essence, 0.8-1.2 parts of oyster sauce, 0.4-0.6 part of (light) soy sauce, 0.4-0.6 part of five spice powder, and 0.2-0.3 part of white pepper. The production method comprises: A, chopping the main materials, adding the seasonings, and stirring; B, making stuffing; C, making flour sauce; D, placing the stuffing and the flour sauce into a pot; and E, carrying out water-isolating steaming. The present invention provides the Shuijingfurong with characteristics of rich nutrition, fresh and delicious taste, and simple production.

The invention discloses a production technology of a Xinghua Duotian henry steudnera tuber beverage. The production technology comprises the following technological processes of selecting Xinghua Duotian henry steudnera tubers which are uniform in tubers and free from mildew and rot, and performing processing and extraction so as to obtain Xinghua Duotian henry steudnera tuber fiber powder; compounding the Xinghua Duotian henry steudnera tuber fiber powder, Dutch milk powder and white granulated sugar in the mass ratio of the Xinghua Duotian henry steudnera tuber fiber powder to the Dutch milk powder to the white granulated sugar being 35 to 23 to 42 so as to obtain raw and auxiliary materials; performing grinding, performing acidification and stirring, and performing sucking filtration; and performing sterilization treatment, performing high-speed negative-pressure centrifugation, canning finished products, performing secondary sterilization, performing marking (date of marks), sleeving labels, performing sound test, performing lamp inspection, stacking boxes, and performing warehousing so that the Xinghua Duotian henry steudnera tuber beverage is produced. A technology formula is optimized, a production technology is optimized, and Xinghua Duotian henry steudnera tubers which are agricultural distinctive resources at Xinghua Duotian as a world agricultural culture heritage are fully utilized, so that delicately fragrant, nutritive and healthy Xinghua Duotian henry steudnera tuber beverages having the efficacies of resisting oxidation, reducing weight, removing fat, soothing the intestines and the stomach, promoting digestion and the like are produced, the economic cost is reduced, a production technology process is energy-saving and environmental-friendly, and city prospects are particularly broad.

The invention relates to henry steudnera tuber fish meat sausages and a making method thereof. The making method comprises the following steps of pulverizing henry steudnera tuber coarse powder through an air-flow ultrafine pulverizer so as to obtain henry steudnera tuber ultrafine whole powder; pretreating fresh and living fish, and collecting meat so as to obtain fish meat; rinsing the fish meatwith neutral electrolyzed water, and then performing dehydration; treating the dehydrated fish meat through a high-density carbon dioxide technique, and then mincing the treated fish meat into fish meat granules; separately chopping the fish meat granules for 3-5min, adding table salt, monosodium glutamate, pepper powder, vinegar, cooking wine, disodium 5'-ribonucleotide and the henry steudnera tuber ultrafine whole powder, and continuing performing chopping for 5-8min so as to obtain minced fish meat; and loading the minced fish meat into protein sausage casings, then sequentially performingradio frequency treatment and resistance heating, then performing cooling, and performing packaging so as to obtain target products, wherein the dosage of the table salt is 1-1.5% of the mass of thefish meat granules. The henry steudnera tuber fish meat sausages made by the making method disclosed by the invention are low in salt content, good in gel coagulation intensity, soft, fine and smoothand excellent in flavor.

The present invention discloses a preparation method of a compound feed for hilsa herrings and relates to the technical field of hilsa herring culture. The preparation method comprises the following steps: carthamus tinctorius seed meal, peony cake meal, zophobas atratus, henry steudnera tuber powder, lotus root starch and illite powder are taken; the taken materials are dried; the dried materialsare ground; the ground materials are sieved; the sieved materials are mixed evenly; then an appropriate amount of beer water is added; the materials are mixed evenly; then under a stirring condition,naringenin, pumpkin seed oil, algin and a composite premix are successively added; the materials are mixed evenly; and finally granulating and drying are conducted to obtain a finished product. The compound feed is simple and convenient in preparation, can promote the rapid growth and fish body weight gain of the hilsa herrings, can also improve quality of fish meat, achieves purposes of enablingthe hilsa herring to be fresh, tender and delicious, enables the hilsa herrings to be high in survival rate and is good economic benefits.

The invention discloses sandwich noodles capable of improving the immunity. The sandwich noodles are made from, by weight, 100-200 parts of medium-gluten flour, 20-40 parts of henry steudnera tubers, 2-4 parts of tremella, 10-20 parts of bitter gourds, 3-6 parts of sargassum fusiforme, 6-12 parts of green tea powder, 4-8 parts of white kidney beans, 5-10 parts of sword beans, 1-2 parts of poria cocos, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of salt, 3-6 parts of ultra-micro protein powder, 5-10 parts of vital gluten and an appropriate amount of sweet fermented-rice juice. According to the finished noodle product, internal water is low in liquidity and more uniform in distribution, the water migration speed and the quality deterioration degree are both decreased in the refrigeration process, multiple raw materials with the immunity improving effect are processed into stuffing to be added into the centers of the noodles, and the made sandwich noodles are uniform, ordered, full, free of scabs and distortion, smooth in surface, glittering and translucent, not prone to be broken, trickled, adhered and pulped if the sandwich noodles are cooked for a long time, chewy in mouthfeel, elastic, wet, smooth, free of stiff feeling, soft and palatable and have a wide market prospect.

The invention discloses a preparation method of health-maintaining sausage. The health-maintaining sausage is prepared by adopting the following raw materials in parts by weight: 70-80 parts of marbled meat, 20-30 parts of egg white, 8-10 parts of cream, 8-10 parts of butter, 3-5 parts of rhizoma alismatis, 3-5 parts of grape pip, 2-4 parts of glossy privet fruit, 2-4 parts of gynostemma pentaphylla, 2-5 parts of radix curcuma, 1-3 parts of sea-buckthorn, 2-3 parts of pumpkin, 2-3 parts of henry steudnera tuber, 2-3 parts of potato, 1-3 parts of carrot, and a defined amount of salt and white wine. The invention provides a preparation method of the health-maintaining sausage; and the preparation method is simple in process, easy to realize, and suitable for batch production. The raw materials of the health-maintaining sausage are safe and sanitary, and include multiple Chinese herbal medicines and multiple fruits; and the contained nutritional ingredients can fully meet the demand of a human body, and are beneficial to the health of the human body.