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 Chinese chestnut snack food and a processing method thereof. The Chinese chestnut snack food disclosed by the invention is a biscuit piece with crushed Chinese chestnut, which is processed by taking Chinese chestnut, henry steudnera tuber, egg wash, flour, baking powder and yeast powder as the raw materials, and pressing into various shapes by using a biscuit model. The Chinese chestnut snack food disclosed by the invention is prepared by peeling the Chinese chestnut at first, immersing selected Chinese chestnut kernels in plant extract, crushing with henry steudnera tuber after steaming to obtain powder and particles, mixing with egg wash, flour, baking powder and yeast powder to form paste, pressing into a biscuit model, and finally, steaming or baking. During processing, the Chinese chestnut kernels are immersed by the plant extract obtained by extracting honeysuckle, medlar, chrysanthemum and lophatherum gracile, so that the heavy fragrance of the Chinese chestnut can be kept; brown stain is prevented; the fresh keeping effect is achieved; simultaneously, light plant faint scent and nutritional value can be increased; and the Chinese chestnut snack food is abundant in mouth feel and high in nutritional value.

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 relates to the technical field of quick-frozen foods and specifically discloses quick-frozen dumplings and a making method thereof. Wrappers of the quick-frozen dumplings disclosed by the invention take walnut powder, sweet potato flour, wheat flour, gluten flour and compound fruit and vegetable juice as raw materials; and stuffing takes chicken meat, common salt, white granulated sugar, acacia honey, corn kernels, corn starch, fresh milk, fat pork, dry may flower, pure henry steudnera tuber powder and compound spice powder as raw materials. The quick-frozen dumplings can overcome the defect that the taste of the traditional dumplings is generally slightly salty and meet consumers who are partial to sweet foods. The milk and walnut are further added into the making of products, thus the products have very comprehensive nutrition, and the dumplings with a brand new taste are provided for consumers.

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 present invention discloses a cancer prevention and anticancer rice cake, which is prepared from the following raw materials by weight: 200-250 parts of corn powder, 30-40 parts of henry steudnera tuber powder, 20-30 parts of purple sweet potato powder, 6-8 parts of mushroom powder, 15-18 parts of durian, 10-14 parts of rose fruit, 4-5 parts of hibiscus manihot flower, 6-7 parts of black medlar, 4-5 parts of burdock root, 3-4 parts of ilex kudingcha c. j. tseng, 2-3 parts of angelica keiskei, 1-2 parts of calathodes oxycarpa, 2-3 parts of hedyotis diffusa willd, 1-2 parts of purple cabbage, 2-3 parts of baking powder, a proper amount of sugarcoat, and a proper amount of pomegranate seed oil. According to the present invention, the plurality of the raw materials with effects of cancer prevention, anticancer, toxin expelling, purgation, beautifying, skin care, aging delaying and immunity improving are processed into the rice cake, wherein the rice cake has characteristics of rich and balanced nutrition, crisp taste and significant health effect; the honey, the composite cream powder and the coconut juice are made into the sugarcoat, the traditional process is broken, and the prepared sugarcoat is nutritious, delicious, sweet and delicious; and the pomegranate seed oil is adopted to carry out an oil spraying treatment, such that the taste of the rice cake is good, and effects of canceration reduction, weight reduction and toxin expelling can be provided.

The invention provides compound fruit and vegetable powder, mainly prepared from 20-30 parts of henry steudnera tuber, 20-30 parts of walnut, 20-25 parts of wheat germ, 13-20 parts of kiwi fruit, 13-20 parts of grapefruit, 8-15 parts of pineapple, 8-15 parts of orange, 8-15 parts of cranberry , 8-12 parts of cherry, 8-12 parts of pomegranate, 8-12 parts of grape, 2-4 parts of lemon, 2-5 parts of fruit and vegetable enzyme powder and 1-3 parts of psyllium seed husk powder. The compound fruit and vegetable powder provided by the invention is prepared by optimizing various vegetables and fruits according to a certain proportion, has rich and reasonable nutrients, is favorable for absorption, is safe and reliable, can be taken for a long time, can improve the sub-health constitution of a human body, and achieves the purpose of treating alopecia basically.

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 relates to a henry steudnera tuber production line. Henry steudnera tuber is fed to a cleaning pool in a second room to be cleaned through a conveying belt; the conveying belt is arranged near the cleaning pool, and is fixedly arranged at a feeding hole in the upper end of a peeling machine; another conveying belt is arranged on one side of the lower end of the peeling machine; the other end of the conveying belt is connected with a high-temperature cleaning device; the high-temperature cleaning device is connected with a slicer in the next room through the conveying belt; an outlet of the slicer is connected with a cooking machine through the conveying belt; the cooking machine is connected with a dryer through the conveying belt, so that henry steudnera tuber slices are subjected to dewatering treatment, and are fed to a vacuum frying machine to be fried through the conveying belt on the rear side of the dryer after being treated by the dryer; and another conveying belt is arranged at the rear end of the frying machine and is connected with a cylinder seasoning machine. The henry steudnera tuber production line has the characteristics of simple preparation process, full-automatic production, and clean and environment-friendly preparation process; and rapid mass production can be achieved.

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.

The invention discloses wheat flour rich in coarse fibers. The wheat flour rich in coarse fibers is prepared from the following raw materials in parts by weight: 180-230 parts of wheat flour, 5-6 parts of bran superfine powder, 7-8 parts of bean vermicelli, 7-8 parts of raw oyster shells, 4-5 parts of olive juice, 8-9 parts of hyacinth beans, 6-7 parts of shiny bugleweed, 8-11 parts of henry steudnera tuber, 6-8 parts of carex baccans nees, 5-6 parts of white vinegar, 5-6 parts of steamed buns, 6-7 parts of purslane, 3-5 parts of salviae miltiorrhizae, 1-2 parts of cucumber leaves, 3-4 parts of pericarpium citri reticulatae, 2-5 parts of loofah sponge, 1-3 parts of pangolin, 2-3 parts of liquorice and 10-12 parts of nutritional adding powder. The wheat flour rich in coarse fibers disclosed by the invention is fragrant in flavor and fine and smooth in taste and integrates the raw oyster shells and carex baccans nees, so that the wheat flour is unique in flavor and rich in nutrition. The henry steudnera tuber added has the functions of dispersing accumulations, regulating vital energy, detoxifying and tonifying spleen and the salvia miltiorrhiza has the functions of clearing away heart-fire, relieving restlessness and nourishing blood for tranquillization.

The invention discloses a leisure Chinese-chestnut food and a processing method thereof. According to the leisure Chinese-chestnut food, Chinese chestnut, henry steudnera tuber, egg mixture, flour, baking powder and yeast powder are utilized as raw materials and biscuits with various shapes and with Chinese-chestnut particles are pressed by biscuit models. The leisure Chinese-chestnut food is processed by steps of peeling the Chinese chestnut, steeping the selected Chinese chestnut kernel in liquid extract, steaming the Chinese chestnut kernel and the henry steudnera tuber, smashing the Chinese chestnut kernel and the henry steudnera tuber to obtain a powder material and a particle material, mixing the powder material and the particle material with the egg mixture, the flour, the baking powder and the yeast powder to prepare dough, pressing into the biscuit models, and steaming or baking. In the processing process, the Chinese chestnut kernel is steeped in the liquid extract obtained by extracting honeysuckle flower, Chinese wolfberry, chrysanthemum flower and henom bamboo leaves, thus allowing the Chinese chestnut to maintain full aroma, protecting the Chinese chestnut from brown stain, playing a role of fresh keeping and increasing the faint plant scent and nutritive value. The leisure Chinese-chestnut food has rich taste and high nutrition value.

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 processing technology of multi-flavored and high-nutrition sweet potato vermicelli. The processing technology comprises the following steps: 1) materials are mixed and stirred, wherein the materials are as follows in parts by weight: 100 parts of sweet potato starch, 3-5 parts of day lily powder, 5-10 parts of henry steudnera tuber powder, 3-5 parts of walnut powder, 0.5-1.2 parts of edible salt, and 0.3-0.6 part of a compound thickener; 2) water is added to conduct mixing to obtain mixed wet starch at a moisture content of 40-50%; 3) the mixed wet starch in the step 2) is extruded and cured at temperature of 130-170 DEG C to obtain the vermicelli; (4) fixed length cutting is conducted; (5) the vermicelli is naturally cooled to room temperature and the cooled vermicelli is frozen in a cold storage at -12 DEG C for 12 h; 6) the vermicelli in the step 5) is taken out to be naturally thawed and then the thawed vermicelli is rolled and shaped; 7) the shaped vermicelli is dried at high temperature of 65 DEG C for 1 h; 8) the dried vermicelli is dried at low temperature of 35 DEG C for 1 h; and 9) shaping is conducted.

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 discloses henry steudnera tuber noodles capable of regulating the flow of vital energy. The henry steudnera tuber noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.7-0.8 part of pipewort, 0.9-1 part of sweet wormwood herbs, 0.6-0.7 parts of longan seeds, 0.8-0.9 part of perilla stems, 0.5-0.6 part of cortex magnoliae officinalis seeds, 25-30 parts of pomelos, 25-30 parts of sweet oranges, 40-45 parts of henry steudnera tubers, 0.5-0.6 part of glucose oxidase, 60-65 parts of soyabean protein powder, 9-10 parts of oxidized potato starch and an appropriate amount of theaflavin. The noodles developed by the invention are good in quality, good in mouth feel, bright in color and rich in nutrition; in addition, in the processing course of the noodles disclosed by the invention, various Chinese herbal medicines are added, so that the noodles have the efficacies of dispelling wind, dissipating heat, improving eyesight, removing nebula, regulating the flow of vital energy, relieving epigastric distention, stopping bleeding and relieving a pain.

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 invention particularly relates to meal replacement powder with the effects of reducing blood fat and weight and improving intestinal flora, and belongs to the technical field of weight losing products. The meal replacement powder is prepared from, by weight, 20-50 parts of konjak fine powder, 70-90 parts of a prebiotic composition, 6-9 parts of soy isolate protein, 1-6 parts of phytosterol ester, 7.5-15 parts of xylitol, 10-14 parts of henry steudnera tuber powder and 0.025-0.075 part of sucralose. From the perspectives of alleviating the disorder of the intestinal flora and regulating thestructure of the intestinal flora, the composition of three kinds of high-quality prebiotics capable of regulating the intestinal flora is utilized in combination with the konjac fine powder with high swelling coefficient and satiety and phytosterol ester with a blood fat regulating function; and the soy isolate protein, xylitol, henry steudnera tuber powder, sucralose and other components are added, and the weight-losing meal replacement powder with the effects of improving intestinal flora, reducing blood glucose and lowering lipid is developed through response surface optimization. The meal replacement powder disclosed by the invention can be well brewed, is free of particles, and uniform and consistent in color and luster, and has fine and smooth taste, moderate viscosity, pure tasteand harmonious smell.

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 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.