104 results about "Vegetable dishes" patented technology

The invention discloses a rotary fruit and vegetable cleaning machine, which comprises a machine body and a cover. The machine body includes an outer shell and an inner shell arranged inside the outer shell. The water inlet into the inner shell, the driving device for driving the vegetable basket to rotate, the ozone generating device, and the ozone pipeline for passing ozone into the inner shell. The cover is sealed with the surrounding of the inner shell. When ozone is used to clean fruits and vegetables in water, the lower surface of the cover is provided with a deflector for guiding the water flow to disperse and spray. When the rotation speed of the vegetable basket reaches a certain speed, the water will rise along the inner wall of the inner shell due to the centrifugal force of the rotation of the vegetable basket and the effect of the water-repelling leaves. The deflector in the form of a parabola guides and sprays the water to the vegetables close to the peripheral wall of the vegetable basket, and cleans the vegetables under the impact of relative motion. The invention has the advantages of simple structure, good effect of ozone dissolution and disinfection, and high efficiency.

The invention discloses a dry soybean paste and a preparing method thereof, composed of high-quality soybeans as raw materials, special yeast, salt, liquor and ground spice through mixing, preparation, fermentation and baking in the sun. The product is solid, red and uniform with the original flavour of mellow soybean, no preservative, no deterioration for long storage, and convenient transport, and capable of being taken directly through cooking, being used as basic material for frying, steaming, cooking and hot pot in stead of fermented soya bean and seasoning matter for cold blended vegetable dishes. The preparation method is simple in process, short in period, and industrial in production.

The invention relates to seasoning oil which is prepared by tiding, washing and drying ginger, garlic, green Chinese onion and rhizoma kaempferiae, putting the components together with cannabis sativa oil into a diffuser, heating so as to increase the temperature of the cannabis sativa oil to be at 100-120 DEG C, keeping the temperature for 10-15 minutes, subsequently cooling to be the room temperature, adding olive oil, sesame oil, camellia oil, wheat germ oil, hazelnut oil, sea-buckthorn seed oil and shrimp sauce into the cannabis sativa oil, uniformly stirring and filtering so as to obtain the seasoning oil. The seasoning oil not only has multiple tastes of fragrance, freshness and the like, but also has multiple effects of clearing heat, reducing internal heat and the like, thereby being applicable to various cold vegetable dishes in sauce, and in particular applicable to oil of hot-pot taste dishes.

The invention provides cold-pressed unsaturated fatty acid apricot kernel oil, and a production method and application thereof. The cold-pressed unsaturated fatty acid apricot kernel oil comprises the following ingredients in percentage by weight: over 62 percent of oleic acid, over 25 percent of linoleic acid and over 2 percent of linolenic acid, wherein 90 percent of the ingredients is the unsaturated fatty acid. The production method comprises the steps of crushing, performing enzymolysis, cold-pressing and the like. The cold-pressed unsaturated fatty acid apricot kernel oil can serve as cold vegetable dish in sauce, can be directly eaten, can be used for preparing medicaments for treating cardiovascular diseases, and can be applied to beauty and health-care industry.

The invention relates to a weight-reducing jelly which mainly comprises Jew's-ear, a sweetening agent without heat value, a gelling agent, an emulsifying agent and water. The preparation method of theweight-reducing jelly comprises the steps of preparing Jew's-ear slurry, preparing a jelly colloid and preparing the weight-reducing jelly. In the invention, the Jew's-ear has the functions of lowering blood sugar and blood fat, resisting cancers and beautifying the face, has brown color, soft handfeel, delicious taste and abundant nutrition and can be used in meat or vegetable dish; an auxiliaryagent is rivier giantarum micropowder with the functions of reducing the weight, cleaning the stomach, conditioning the bowel, expelling toxin and relaxing bowels; and aspartame can not cause the raising of the blood sugar and is suitable for a diabetic to use, and the added modified starch can obviously enhance the elasticity and the gel strength of the jelly. The jelly is a health-care food with the functions of lowering the blood sugar and the blood fat, reducing the weight, resisting the cancers, beautifying the face and the like.

The invention provides chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in percentage by weight: 86 percent of vegetable oil, 10 percent of dried red pepper, 0.5 percent of pepper, 0.5 percent of cinnamon, 1 percent of anise and 2 percent of dried ginger. The chili oil has the advantages that the prepared chili oil can be used for cold vegetable dish in sauce and can also be used for replacing edible oil in the process of frying the dishes, and the requirements of the crowd who love the peppery taste are met.

A seasoning oil for cold vegetable dish is a seasoning which comprises the following raw materials of scallion, dry ginger, zanthoxylum, aniseed, small fennel, tangerine peel, garlic, coriandrum seeds, celery root, liquorice, Chinese cinnamon, astragalus and edible oil; the method comprises the following steps of firstly washing the scallion, the dry ginger, the garlic and the celery root, subsequently cutting the scallion and the celery root into the onion sections of 0.5cm long and cutting the dry ginger and the garlic into thin slices; subsequently heating the edible oil in an oil pot to the temperature of 60-80 DEG C and arranging the scallion, the dry ginger, the garlic and the celery root into the oil; after cooking the mixture into golden yellow, the zanthoxylum, aniseed, small fennel, tangerine peel, liquorice, Chinese cinnamon and astragalus into the oil pot for deep-frying; after frying the mixture to a deep yellow color, fishing out all raw materials; filtering the liquid and the slag; subsequently computating and packaging. The seasoning oil is applicable to all cold dishes and has the advantages of unique flavor, savory odor, increasing appetite, convenient editing, uniform seasoning and easy storage.

The invention relates to a making method of a pungent and spicy seasoning. The making method comprises the steps that dry chilies are fried with vegetable oil, taken out and milled into chili powder, the remaining chili oil is mixed with chili powder which is not fried in a certain proportion, then the mixture is mixed with boiled oil, smashed garlic, pepper powder and monosodium glutamate, and the needed product is obtained. The pungent and spicy seasoning made with the method is a composite seasoning, and is strong in composite aroma and capable of promoting the appetite when used for hot pots, cold vegetable dishes in sauce and fried dishes; besides, the pungent and spicy seasoning further has the effects of dispelling wind-evil and guiding qi downward, and dispelling cold and removing dampness, and will be a food seasoning deeply favored by people.

The invention discloses a preparation method of lentinus edodes soup. The preparation method is characterized in that the lentinus edodes soup comprises the following ingredients in percent by mass: dry lentinus edodes powder, sodium glutamate, disodium 5'-ribonucleotide, denaturated starch, refined edible salt, white granulated sugar and white pepper powder; the preparation method of the lentinus edodes soup comprises the following steps of: step A, selecting high-quality dry lentinus edodes powder, sodium glutamate, disodium 5'-ribonucleotide, denaturated starch, refined edible salt, white granulated sugar and white pepper powder in percent by mass, and respectively grinding into powder; and step B, putting the grinded powder into a special stirrer container, adding an appropriate amount of concentrated soup-stock and uniformly stirring for later use, subsequently pelleting the uniformly stirred article by using a special pelletizer, and drying and screening, packaging and sealing so as to obtain the lentinus edodes soup. The lentinus edodes soup is economic and practical, low in cost and good in seasoning effect, can be widely used in noodles, snack food, boiled dumplings, wonton, various cold vegetable dishes in sauce and vegetable soup.

The invention relates to a method for preparing snowflake edible salt by using mineral salt or mineral brine, which comprises the steps of: heating in an evaporation tank, brine acquisition and treatment, evaporation for crystallization, salt fishing, shower control and drying. Since a raw material used for production is mirabilite mineral salt or mineral brine, the cost of the raw material is lower. Since the existing steam resources generated during mineral salt production can be fully used as steam used for production, a steam boiler is not required to be additionally built, the method is safe, environmental-friendly and energy-saving and the mass production in a mirabilite mineral salt area can be realized more easily. The snowflake edible salt does not contain any anticaking agent, looks like snowflakes, is white and crystal, has the characteristics of nature, high purity, low sodium content, looseness and delicious taste, is a new high-level seasoning product and is optimally suitable for cold vegetable dish in sauce, fried vegetables and soup. When the snowflake edible salt is used, the salt can be dissolved rapidly, the effect that dishes are easily salted can be achieved,the taste buds can be stimulated easily, the salty taste is increased, the acceptable daily intake of sodium ions is reduced and the body health is promoted when the salt is eaten for a long term.

A preparation method of a chicken mushroom essence condiment is characterized in that the chicken mushroom essence condiment comprises the following components in weight: dried pleurotus cornucopiae powder, local chicken powder, sodium glutamate, disodium 5'-ribonucleotide, modified starch, refined edible salt, white granulated sugar and proper amount of concentrated chicken soup, and the preparation method of the chicken mushroom essence condiment comprises the following steps: A, selecting the high-quality components of the dried chicken fungus powder, the local chicken powder, the sodium glutamate, the disodium 5'-ribonucleotide, the modified starch, the refined edible salt and the white granulated sugar and grinding into powder respectively through an ultra-fine unit; and B, putting the well grinded powder materials into a special mixer container, adding the proper amount of concentrated chicken soup and uniformly mixing for later use, and then pelleting, drying, screening, bagging and sealing the uniformly mixed materials by the special pelletizer. The chicken mushroom essence condiment is economical and practical, low in cost and good in seasoning effect, and can be widely applied to fried, braised, stewed and steamed dishes as well as a cold vegetable dish in sauce.

The invention provides a health-care seasoning with venaision, belonging to a condiment used by families or catering, hotel cooking, vegetable dishes, preserved pickles and the like. The health-care seasoning with venaision is prepared by refined drying powder made of sixteen green non-pollution plant materials which are wild purple perilla, garlic, ginger, zanthoxylum, Chinese anise, kaempferia galamga, white pepper, small fennel, amomum fruit, dahurian angelica root, dried orange peel, tsaoko, katsumadai seed, lilac, rhizoma hedychii spicati and bay leaves according to a traditional Chinese medicine theory. The health-care seasoning with venaision is characterized in that each selected material has single medical and health-care components thereof, and scientific preparation leads the whole medical and health-care efficiencies to be more widened. The invention not only has the taste of fresh game, but also has the efficiencies of relieving exterior syndrome and dispelling cold, activating vital energy and regulating stomach, sterilizing and detoxicating, regulating the flow of qi, stopping pain and preventing miscarriage, strengthening kidney and invigorating spleen, removing heat and sweating, relieving cough and removing sputum, lowering blood and reducing blood sugar, harmonizing middle energizer and stopping viomit, elimilating dampness and cold, promoting and eliminating indigestion, relieving diarrhea, killing insect, clearing lung and preventing cancer, antiaging and the like.

The invention discloses a vermicelli production method. According to the method, vermicelli can be obtained through starchy sauce blending, dough kneading, vermicelli leaking in boiling water, cold bath and drying, and bundling package. Egg liquid is added into the vermicelli, so that the vermicelli obtained through manufacturing has richer and balanced nutrition. The method provided by the invention has the advantages that the method is simple and convenient; the implementation is easy; the addition of additives such as alaum, edible colloid and brightening agents is not needed. Egg white and edible salt are added for blending; all raw materials are pure natural and nuisanceless. The vermicelli obtained through manufacturing is white, has uniform fineness and much nutrition. The vermicelli is suitable for vegetable braising, vegetable stir-frying and cold vegetable dish in sauce.

The invention relates to a spicy beef-like vegetable dish and a preparation method thereof. According to the present invention, plant drawing protein is used as a main raw material, and is supplemented with soy protein isolate, wheat gluten and other auxiliary materials, and drawing protein rehydration, saucing, low-temperature oil frying, seasoning, vacuum packaging, sterilization, and air dryingand water removing are performed to prepare the spicy beef-like vegetable dish; and the prepared spicy beef-like vegetable dish has the good taste, the outer surface is slight yellow, the outer portion is slight solid, the inner portion is fragrant and tender, the obtained spicy beef-like vegetable dish has the layering taste, the toughness of the fiber is moderate, the feeling similar to the beef chewing feeling can be provided when people chew the spicy beef-like vegetable dish, the taste of the spicy beef-like vegetable dish is pure, and the spicy beef-like vegetable dish can provide the taste of beef.

The invention discloses pig skin sponge body-building food with an appearance building effect. The body-building food is prepared by a series of treatment, including selecting various bacteria-free animal skins, mainly pig skin, removing hair from the pig skin, descaling and cleaning the pig skin, soaking and rinsing the descaled and cleaned pig skin by edible alum, drying the soaked and rinsed pig skin, cutting the dried pig skin into slices, strips and threads, and frying the slices, strips and threads by edible oil until the slices, strips and threads turn sallow for later use. Therefore, the pig skin does not contain or contains little fat, so collagen and elastin having wrinkle-removing, skin-smoothing and skin elasticity promoting effects can be better digested, absorbed and utilized by human body. The body-building food can be eaten in various ways: the body-building food can be eaten as fast food or snack according to individual interest, a cold vegetable dish in sauce, a fried dish or soup cooking hot pot with optionally adjustable taste. The body-building food is packaged in vacuum or hermetically packaged with a drier as a semi-finished product. The semi-finished product in a package is soaked in boiled warm water and is dehydrated to obtain a finished product. The finished product is blended and processed according to the way and the taste for eating.

The invention discloses a preparation method of flavored oyster sauce. The method comprises the following steps: (1) evenly stirring oyster juice, white granulated sugar, monosodium glutamate, ediblesalt, caramel color, I+G and a yeast extract to obtain semi-finished mixed liquid, heating up to 70-90 DEG C, and performing heat preservation for 5-10 min; (2) taking the semi-finished mixed liquid obtained in step (1), cooling and then adding 3-methylthiopropanol, mixing evenly, and then dropwise adding acetic acid with stirring so as to obtain a mixed solution after a reaction; and (3) heatingup the mixed solution obtained in step (2), adding starch and evenly mixing; continuing to heat until boiling, and cooling to obtain the flavored oyster sauce. According to the invention, ethyl 3-methylthiopropionate is generated by using the acetic acid and the 3-methylthiopropanol under the catalysis of compound enzyme, so that the oyster sauce is enabled to have a full pineapple aroma; the pineapple aroma does not cover up the oyster flavor of the oyster sauce, and further sublimates the oyster flavor, increases the mellowness of the flavor, and eliminates fishy smell; the flavored oyster sauce is especially suitable for cold vegetable dish in sauce and meat stuffing blending of dessert; and the prepared oyster sauce has a harmonious complex taste of umami, sweetness, saltiness and sourness.

The invention discloses a botanical pesticide and a preparation method thereof, and belongs to the technical field of pesticides. The botanical pesticide is prepared from, by weight, 5-15 parts of ginger, 2-6 parts of Azadirachta indica A., 3-7 parts of Common Threewingnut Root, 2-5 parts of Sophora flavescens, 2-5 parts of Gleditsia sinensis and 2-4 parts of Radix Euphorbiae Ebractealatae. The invention also discloses the preparation method of the botanical pesticide. The botanical pesticide uses plants as raw materials, and the active ingredients of the raw materials are all derived from natural plants, so the botanical pesticide has the advantages of low cost, reasonable compatibility, convenience in use, and significant insecticidal effect, mainly has excellent prevention and control effects on pests on vegetable dishes, such as aphids, diamondback moths, oriental armyworms and cabbage caterpillars, also has the characteristics of no phytotoxicity to crops, no residue, no pollution to the environment and long persistence, can be easily naturally degraded when residual on crops exposed to the sun and rain after being used, and is friendly to the environment.

The invention relates to a lobster seasoning which is prepared by the following steps: removing impurities from plant perfume materials and Chinese herbal medicines, cleaning, drying, grinding, weighing according to a certain formula, fully mixing, and bagging and sealing according to different specifications. The purely natural plant seasoning is pungent and spicy, is thick and mellow in taste, can be used for cooking lobster and various meat and vegetable dishes, and has functions of medicinal use and health care.

The invention relates to a robot cook system which is low in carbon, healthy and environmentally friendly. The robot cook system comprises a robot body, control software, a subsystem for washing vegetable, a subsystem for washing dishes, a subsystem for carrying out disinfection, a subsystem for cutting the vegetable, a subsystem for carrying out cooking, a subsystem for cooking rice, a subsystem for carrying out planting and culturing and the like. The robot cook system is suitable for kitchens of families, hotels, restaurants, logistics mess halls and the like, control can be achieved through a man-machine conversion window arranged on a robot or the Internet, and as long as menu names and meal time are input, the robot body can automatically order needed raw materials or seeds or seedlings through the Internet, sign for express parcels and manage a vegetable garden, pesticide or fertilizer is not applied in the vegetable growing process, manual watering is not needed, delicious food is cooked at regulated time, leaf vegetable dishes can be completed within three minutes from picking to serving, and fish dishes can be completed within fifteen minutes from catching to slaughtering, salting, cooking and serving.

The invention discloses vegetarian soup-stock and a preparation method thereof. Raw materials of the vegetarian soup-stock comprise a yeast extract, celery, carrots and mushroom. According to the vegetarian soup-stock, the yeast extract, the celery, the carrots and the mushroom are used as main flavoring materials. Some raw materials capable of increasing fresh and thickening can also be compounded. A prepared product has coordinate vegetable flavor, tastes fresh and mellow, is health-care and nutritious and has rich nutrition. Besides, the vegetarian soup-stock is convenient and fast in use for cooling vegetable dishes.

A preparation method of a chicken fungus condiment is characterized in that chicken fungus condiment comprises the following components in weight: dried chicken fungus powder, local chicken powder, sodium glutamate, disodium 5'-ribonucleotide, modified starch, refined edible salt, white granulated sugar and concentrated chicken soup, and the preparation method of the chicken fungus condiment comprises the following steps: a, selecting high-quality components of the dried chicken fungus powder, the local chicken powder, the sodium glutamate, the disodium 5'-ribonucleotide, the modified starch, the refined edible salt and the white granulated sugar and grinding into powder respectively through adopting an ultra-fine unit; and b, putting the well grinded powder materials into a special mixer container, adding proper amount of the concentrated chicken soup and uniformly mixing for later use, and then pelleting, drying, screening, bagging and sealing the uniformly-mixed materials by the special pelletizer. The chicken fungus condiment is economical and practical, low in cost and good in seasoning effect, and can be widely applied to fried, braised, stewed and steamed dishes as well as a cold vegetable dish in sauce.

The invention provides a Chicken-leg-shaped vegetable dish. The Chicken-leg-shaped vegetable dish comprises a chicken-leg-shaped stuffing, a tofu skin for wrapping the stuffing, and bread crumbs adhered onto the tofu skin through paste, wherein the chicken-leg-shaped stuffing is prepared from 70-80 parts by mass of hericium erinaceus, 5-10 parts by mass of flammulina velutipes, 5-10 parts by mass of fibrous soybean protein and 15-35 parts by mass of seasoning through frying. The invention further provides a preparation method of the Chicken-leg-shaped vegetable dish. According to the invention, the hericium erinaceus as a main material and the flammulina velutipes and the fibrous soybean protein as auxiliary materials are matched with the seasoning to obtain the stuffing, the tofu skin is adopted for wrapping the stuffing to form a shape of a chicken leg, then the bread crumbs are adhered onto the tofu skin by virtue of the paste, and finally, the Chicken-leg-shaped vegetable dish can be obtained. The vegetable dish is in a chicken leg shape, and the stuffing has a delicate flavor and mouth feel of a chicken leg, and is rich in nutrients. Experiment results indicate that the Chicken-leg-shaped vegetable dish provided by the invention has a delicate flavor and mouth feel of the chicken leg.

The invention relates to a complete cold vegetable dish flavoring, which adopts the following technical proposal: the complete cold vegetable dish flavoring is characterized in that the flavoring is prepared by mixing the following materials in weight portion: 10 to 20 portions of red chilli powder, 10 to 20 portions of Pricklyash powder, 15 to 30 portions of peanuts, 10 to 20 portions ofsesame, 10 to 20 portions of bean sauce, 10 to 20 portions of bruised ginger, 10 to 20 portions of chopped garlic, 10 to 20 portions of sesame oil, and 6 to 15 portions of edible salt. The peanuts are fried and scrunched; and bean sauce, the bruised ginger and the chopped garlic have better taste after being fried by vegetable oil. When cold vegetable dish is produced, only the complete cold vegetable dish flavoring is used without using other flavorings to prepare spicy, fresh, delicious and appetitive cold vegetable dish. The complete cold vegetable dish flavoring is quite convenient and effective.

The invention discloses a composite pungent spice for cooking. The spice is prepared by mixing spice raw materials according to a certain proportion and crushing the mixture, wherein the spice raw materials comprise Chinese prickly ash, pepper, galagal rhizome, star anise, common fennel fruit, Chavica roxburghii, Villous Amomum Fruit, tsaoko fruit, Chinese cassia tree, Amomum globosum, ginger, fructus galangae and licorice. The formula of the spice provided by the invention is reasonable. After compounding of all the raw materials, the pungent spice has rich aroma, unique flavor, can be used to remove fishy smell, greasy feeling and peculiar smell and increase fragrance, and has a good seasoning effect. In addition, with the components cooperating with each other, the pungent spice has effects of rectifying qi, invigorating spleen, producing fragrance, transforming dampness, invigorating spleen and moistening lung, has a good health-care function if eaten frequently, and is suitable for cooking various meat and vegetable dishes, Chinese pickling preserved vegetables and pickled vegetable and seasoning meat and vegetable stuffing, local flavor snack and soup as well as cooked wheaten food.

The invention discloses bean paste essence and a preparation method thereof. The bean paste essence is prepared from the following substances in parts by weight: 7-25 parts of edible salt, 1-6 parts of white granulated sugar, 4-10 parts of corn starch, 10-16 parts of bean paste powder, 1-10 parts of maltodextrin, 0.1-2 parts of food flavors and fragrances and 4-8 parts of water. The bean paste essence is obtained through the procedures of raw material selection, pretreatment, ingredient mixing, granulation and drying. The bean paste essence retains the delicate flavor, sauce flavor, ester flavor and other flavors of the bean paste, reduces the pungency degree of the bean paste, has a better form, is easy to package and carry, has a simpler eating method, and widens the eating scene. The bean paste essence can be used for application scenes of freshness adjustment and color adjustment of soup bases, seasoning and toning of cold vegetable dishes, seasoning and flavoring during vegetablecooking and the like.

The invention relates to a nutrient confinement food beneficial to postnatal recovery, and belongs to the technical field of foods. In order to solve the conventional problems of imbalanced nutrition, high cholesterol after pregnancy and the like, the invention provides the nutrient confinement food beneficial to postnatal recovery. The nutrient confinement food mainly consists of raw materials of main food materials, meat dishes and vegetable dishes, wherein the main food materials are selected from black rice, brown rice, glutinous rice and drying noodles; the meat dishes comprise seafood and meat, wherein the seafood is selected from octopuses, trepang, razor clams, hairtails, navodon septentrionalis, perches, black carps, hemisalanx prognathus, yellow croakers, fish maws, prawns and salted jellyfish heads, and the meat is selected from goose meat, chicken wings, pig kidneys, venison, beef, mutton, beef tendons and quail meat; and the vegetable dishes are selected from Chinese yams, broccoli, lotus roots, kelp, asparagus, bamboo shoots, edible mushrooms, beans, dried bean curds, onions and dried beancurd sticks. The nutrient confinement food disclosed by the invention has better synergistic effects, has the effects of stimulating lactation and promoting lactation, and further has the efficacy of guaranteeing sufficient breast milk and improving cholesterol, obesity and blood pressure after pregnancy.

The invention pertains to a preparation method for machine-made eggs. The method comprises the steps as follows: edible raw materials are made into machine-made egg yolk balls with a mould; the machine-made egg yolk balls are refrigerated to be hardened; the surface of the refrigerated machine-made egg yolk balls are coated with paste to form a sealing layer; the sealing layer is solidified and made into the machine-made egg yolk by fast deep frying; the machine-made egg yolk or the machine-made egg yolk balls are coated with machine-made egg white liquid with a shaper and then heated on an egg-shaped cavity of the shaper, through which the machine-made egg white liquid is heated and solidified into machine-made egg white, thus the machine-made egg is obtained. The preferred edible raw materials are flavoring rice, prepared dishes which are mainly meat dishes, prepared dishes which are mainly vegetable dishes and prepared dishes combining both meat dishes and vegetable dishes. The preferred edible raw materials are seasonal fresh raw materials, thus ensuring the fresh and tender quality of the machine-made eggs. The seasonal fresh raw materials have low cost and can keep quality for a long time after frozen storage, thereby realizing balanced production, reducing production costs and being suitable for large-scale production.

The invention relates to perilla fruit blended edible vegetable oil enriched in essential fatty acids and vitamin F, which belongs to the technical field of food production. The perilla fruit blended edible vegetable oil is prepared by blending perilla oil, evening primrose oil and cameline oil, and can be directly consumed or used as edible oil for frying dishes and making soup or cold vegetable dishes in sauce. The perilla fruit blended edible vegetable oil provided by the invention can be used for effectively preventing and treating cardiovascular and cerebrovascular diseases and hypertension, with no relapse after healing; and the lives of people can be effectively prolonged.

The invention discloses a nutrition recipe quantitative calculation method, which includes steps of classifying food materials to be a staple food, a vegetable dish and a meat food; performing data fitting by a universal global optimization method according to every nutrition element content and reference intake of food nutrition elements of above three food materials, and acquiring recommended intake of each meal of the staple food, the vegetable dish and the meat food; classifying the disk type, and separating preset numbers of variety of dishes to be vegetable dish, meat food, assistant meat and staple food; testing the gross weight of recommended food in each meal of every food; testing the recommended volume in every meal of various foods. The calculation method provided by the invention can provide reasonable scientific reference for quantitative meal intake of a user, and meet the user demand on various nutrient elements. The invention further discloses a nutrient healthy dinnerplate; the volume of four volume zones of the dinner plate can be determined through the quantitative calculation method of the nutrition recipe, guide the user to reasonable take food with fixed quantity; the dinner plate is free from limit in the dinning principle of the dinner plate using place.

The invention discloses Nvjindan hot sauce. Tartary buckwheat serves as a main raw material and is matched with water chestnuts, codonopsis lanceolata, bamboo shoot mustard, jumble beads, taro roots, Nvjindan and cynanchum glaucescens, the Nvjindan and the cynanchum glaucescens have healthcare functions, and the hot sauce which is thick, exquisite in mouthfeel, deliciously spicy, tasty and refreshing and has nutrition and healthcare functions is made through the processes of raw material pretreatment, mixing, cooking, starter making, fermentation, milling, sterilization, packaging and the like. A finished product has the healthcare functions of moistening the lung for removing phlegm and promoting the secretion of saliva or body fluid for relieving a cough, can serve as everyday appetizer seasoning or dressing for cold vegetable dishes in sauce by people, and is suitable for people of all ages. The processes are simple and easy to implement.