59 results about "Vegetable servings" patented technology

The invention relates to instant vegetable porridge, comprising the raw materials in parts by weight: 30-80 parts of refined grain, 10-50 parts of coarse cereals and 5-40 parts of vegetables, wherein the refined grain comprises rice; and the coarse cereals are one or more of mung bean, corn, oat, millet and soybean. The invention also relates to a method for processing the instant vegetable porridge. The instant vegetable porridge provided by the invention is rich in nutrition, convenient and fast for eating, and capable of meeting the requirements of people having fast pace of life. The method for processing the instant vegetable porridge provided by the invention is simple to operate.

The invention discloses a spicy hot wild vegetable, comprising a main material and spices in proportioning as follows: 100% of wild vegetable serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pickled red pepper, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild vegetable product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild vegetables can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.

The present invention provides low-nitrite fermented pickles which comprise the following raw materials by weight: 400-600 parts of vegetables, 20-32 parts of salt, 5-12 parts of green onion, 5-12 parts of ginger, 15-25 parts of garlic, 3-8 parts of vinegar, 10-20 parts of chilli, 8-13 parts of brown sugar, 20-30 parts of distillate spirit, 4-8 parts of cinnamon, 4-8 parts of Chinese prickly-ash, 5-10 parts of lemon, 4-9 parts of bamboo leaf flavones, 3-6 parts of sodium D-isoascorbate, 10-20 parts of Chinese wolfberry fruit, 5-15 parts of Chinese angelica, 10-20 parts of mongolian milkvetch root and the like. The present invention also discloses a preparation method of the low-nitrite fermented pickle. In the vegetable fermentation process of the low-nitrite fermented pickle provided by the present invention, the generation of nitrite is blocked through the effects of the ginger, garlic, vinegar, bamboo leaf flavones and sodium D-isoascorbate so as to make the prepared pickles have a low nitrite content, thereby preventing influence on human safety.

The present invention relates to a cereal and vegetable full meal granule and a manufacture method thereof. The cereal and vegetable full meal granule comprises the following raw materials in parts bymass: 25-40 parts of cereals, 20-36 parts of nuts, 24-32 parts of potatoes, 20-36 parts of vegetables, 18-25 parts of fungi, 20-36 parts of fruits, 18-26 parts of traditional Chinese medicinal materials, 20-36 parts of beans and 1 part of collagen powder. Beneficial effects are as follows: a cereal and vegetable full meal contains six nutrients of sugar, proteins, fat, minerals, various vitaminsand cellulose necessary for human body growth, can provide energy for life activities for eaters, can also supplement a variety of the nutrients for the eaters, and enhances immunity. The prepared granule is convenient for the eaters to eat and especially suitable for the elderly, office workers and children to eat.

The invention discloses stone-ground noodles and a processing method thereof in the technical field of processing of agricultural byproducts. The stone-ground noodles comprise the following raw materials in parts by weight: 10 to 20 parts of wheat, 1 to 3 parts of egg liquid, 2 to 5 parts of buckwheat, 0.05 to 0.1 part of soybean curd residues, 0.05 to 0.1 part of konjac flour, 1 to 2 parts of wolfiporia extensa, 1 to 2 parts of vegetables, 3 to 6 parts of selenium-rich well water and 0.1 to 0.2 part of tung shells. According to the stone-ground noodles, the stone-ground wheat, the stone-ground buckwheat and the stone-ground wolfiporia extensa are selected as main raw materials, nutritional substances such as proteins, carotenes, carbohydrates, vitamins, dietary fibers, calcium, iron and phosphorus in wheat germs are completely reserved, and the stone-ground noodles are strong in wheat flavor, natural and white in color, high in gluten content and free of any additive, have the healthcare effects of nourishing yin, moistening lung, delaying senility, reinforcing qi, nourishing blood, enhancing immunity, strengthening the brain, maintaining mental tranquility and the like, and are nutritional and therapeutic health noodles.

The invention discloses a health tea and a preparation method thereof, aiming at providing a health tea which is good in mouth feel, and is capable of improving dyspepsia, adjusting sleep and reducing cholesterol. The invention adopts the technical scheme as follows: the health tea is characterized by being prepared from the following raw materials in parts by weight: 57-60 parts of vegetables, 19-20 parts of beans, 19-20 parts of grains and 2-3 parts of sugar. The preparation method of the health tea comprises the following steps: cutting the vegetables into granules; drying; grinding; respectively grinding the beans and the grains; evenly mixing to obtain the health tea. Compared with the prior art, the preparation method has the advantages that the vegetables are chopped, dried and ground and are then mixed with the bean powder, grain powder and sugar, and the obtained health tea can be drunk after being mixed with boiled water; the health tea is beneficial to reducing the cholesterol and improving the dyspepsia, and is capable of adjusting sleep.

The present invention discloses a preparation method of cold noodles. Firstly, the following raw materials are weighed according to the following parts by weight: 25-30 parts of flour, 10-15 parts ofstarch, 5-8 parts of vegetables, 1-1.5 parts of pumpkin leaves, 0.5-1 part of Chinese wolfberry fruit, 0.2-0.5 part of cassia seed, 0.5-1.0 part of sodium citrate, 0.2-0.4 part of sodium sorbate, 5-6parts of fruits, 2-2.5 parts of white sugar, 2-3 parts of edible oil and a proper amount of water; then vegetable powder and fruit pulp are prepared; and the raw materials are prepared into paste, thepaste is fermented, the fermented paste is cooked, and the cooked paste is cooled to obtain the cold noodles. The prepared cold noodles by the method are unique in taste, rich in nutrients and brightin color and luster, have certain health-care functions, and have a great help for body health in a long-term consumption.

The present invention relates to a food named rice wrapped with sleeve-fish meat and a preparation method thereof, belonging to sea food processing field. The rice wrapped with sleeve-fish meat is characterized by comprising the following ingredients, according to mass proportion, 2-4 parts of sleeve-fish meat, 1-3 parts of paella rice, 1-2 parts of nuisance free vegetable, 0-0.1 parts of spicery, 0-0.1 parts of vegetable oil, and 0-0.1 parts of salt. The preparation method comprises the steps of: (1) selecting base material, (2) classifying and breaking down, (3) rinsing and scalding, and then cooling, (4) preparing accessories, (5) filling the sleeve-fish meat with rice, (6) drying, (7) cooling, (8) vacuum packing, (9) sterilizing at high temperature, (10) cooling, and (11) packaging. The present invention has the advantages of that the inherent flavors, the nutrient contents and the values of sleeve-fish meat and rice are organically combined; the obtained food is rich in protein, calcium, phosphorus, and potassium, is fresh in taste, is easy to preserve, can be steamed and boiled for table purpose, and is characterized by simple operation, energy conservation, long shelf life, unpolluted and health, and high nutritive value.

The invention discloses balls containing yellow rice, bean residue, and vegetables and a processing technique of the balls. The balls are prepared from the following raw materials in parts by weight: 70-80 parts of a vegetable / vegetables, 10-20 parts of bean residue, 10-20 parts of yellow rice flour, 1-3 parts of ginger powder, 1-3 parts of spring onion powder dices, and 0.3-1 part of salt, wherein the vegetables can be one or several of radish, Chinese cabbage, celery, caraway, and bean curd. The processing technique comprises the following steps: washing the vegetable(s), and then smashing; uniformly mixing the vegetables, the bean residue, the yellow rice flour, the ginger powder, the spring onion powder dices, the salt, and a proper amount of water, so as to obtain a mixed material; squeezing the mixed material into balls, and frying and cooling the balls to obtain the balls containing the yellow rice flour, bean residue, and vegetables. The balls containing the yellow rice flour, bean residue, and vegetables, provided by the invention, is health food which is nutritious and delicious.

The invention discloses hundred-taste chicken and a preparation process thereof, and relates to the technical field of food processing. The problem is solved that the entire edible effect is poor dueto the fact that the obtained product is larger in greasy degree after the chicken is processed. The hundred-taste chicken is prepared from, by weight, 80-90 parts of fresh chicken, 8-10 parts of white sugar, 3-4 parts of salt, 0.2-0.3 part of monosodium glutamate, 0.4-0.6 part of spices, 2-5 parts of de-greasiness fruits, 2-5 parts of de-greasiness vegetables and 1.2-1.5 parts of allspice. The hundred-taste chicken has the advantages that the greasiness is greatly reduced when being eaten, the meat is fresh and tender, and the edible effect is good.

The invention provides a pig feed and a preparation process thereof. The pig feed is prepared from the following raw materials in parts by weight: 25 parts of corn flour, 10 parts of sweet potato powder, 10 parts of amino acid, 4 parts of trace elements, 4 parts of lactein, 2 parts of dried orange peel, 2 parts of various vegetables, 2 parts of selenium yeast, 10 parts of soybeans, 1 part of plantain herb, 1 part of cortex phellodendri, 5 parts of clear water and the balance of wheat bran. The process comprises the following steps: 1, adding the raw materials into a mixing container; 2, shaking and stirring the raw materials at the same time to obtain a mixed pig feed; 3, pouring out the stirred pig feed and extruding; and 4, cutting the extruded pig feed into granules.

The invention discloses a filling which takes oat grains as one of the main raw materials, a preparation method and application thereof. The oat filling comprises the following components in parts by weight: 25 to 90 parts of minced meat, 1 to 70 parts of oats and 0 to 50 parts of vegetables. The preparation method comprises the following steps: taking the raw materials in parts by weight, steaming and boiling the oats for 5 to 1000 minutes; mixing the minced meat and the oats, fully stirring the materials uni-directionally, and then adding vegetables and assistant materials, and uniformly stirring and mixing the materials to form the filling. The prepared oat filling can be applied to the food with fillings or the food which is absolutely processed by fillings. According to the oat filling, the preparation method and the application disclosed by the invention, the edible method of oat is enriched, meanwhile, the nutrient and flavor of food with fillings are increased and improved; the invention belongs to the technical field of food processing.

The invention discloses cat food capable of removing hair balls and reducing inflammation and a preparation method thereof. The cat food is prepared from the following raw materials, by weight: 15-30 parts of soybean meal, 20-25 parts of whole wheat flour, 20-45 parts of chicken, 10-15 parts of chicken with bones, 0.5-2 parts of table salt, 3-8 parts of lard oil, 5-8 parts of vegetables, 1-3 parts of catnip and 100-200 parts of water. According to the cat food, the problem caused by the fact that a cat needs to eat a special hair removing paste to remove hair balls is solved, the hair ball removing component is added into the cat food, the hair removing paste does not need to be used independently, the hair ball removing problem can be solved, the inflammation of the cat caused by the hair balls is reduced, and the cat can live happily.

The invention discloses a making method of selenium-rich Tujia pickled vegetable series products. The selenium-rich Tujia pickled vegetable series products are made from the following components in parts by weight: 50 parts of fresh vegetables, 150 parts of other raw materials, 50 parts of sauce materials and 880 parts of seasoning. The making method of Tujia pickled vegetables comprises the following steps of 1) cleaning the raw materials, and trimming the cleaned raw materials; 2) putting the trimmed materials into salt water of which the concentration is 6%-8% for macerating for 15-20 hours; 3) after macerating, flushing the macerated materials for desalination, maintaining the salt content of the materials to be 3%-5%, and then cutting the treated materials into segments; 4) adding the seasoning, and uniformly mixing the segments with the seasoning; 5) performing vacuum packing; 6) performing high-temperature sterilization: after the vacuum packing, putting packed products into boiling water of 90-95 DEG C for cooking for 10-15 minutes, and fishing out the cooked packed products; and 7) warehousing: after high-temperature sterilization, checking whether packing bags are broken or leaked, and packing the undamaged packing bags into boxes for room-temperature storage.

The invention discloses a health-care tea, which is prepared from cilantro vegetable serving as a main raw material and high-quality green tea. The preparation method comprises the processes of material selection, spreading for cooling, fixing, twisting, drying and mixing the cilantro vegetable with high quality green tea in a ratio of 1:3. The health-care tea has a tight and thin strip appearance, is slightly bent, deep green and tender, has fresh fragrant and a rich taste, can make green and transparent tea water, has tender green and complete stewed leaves and has the combined pharmacological functions of the tea leaves and the cilantro vegetable.

The invention provides millet flour vegetable balls and a processing technology thereof. The millet flour vegetable balls comprise the following raw materials in parts by weight: 70-80 parts of vegetables, 20-30 parts of millet flour, 1-3 parts of bruised ginger, 1-3 parts of minced scallion, and 0.3-1 part of table salt, wherein the vegetables can include radish, cabbage, celery and caraway. The processing technology comprises the steps of cleaning the vegetables and shredding; uniformly mixing the shredded vegetables, the millet flour, the bruised ginger, the minced scallion and the table salt with a proper amount of water to obtain a material mixture; and squeezing the material mixture to be in a ball shape, frying and then cooling so as to obtain the millet flour vegetable balls. The millet flour vegetable ball is a nutritional and delicious healthy food.

The present invention relates to a cereal and vegetable granule and a manufacture technology thereof. The cereal and vegetable granule comprises the following raw materials in parts by mass: 25-40 parts of cereals, 20-36 parts of vegetables, 18-25 parts of fungi, 20-36 parts of fruits, 10-16 parts of lotus root starch, 2-6 parts of radix sophorae flavescentis, 3-4 parts of turpentine, 4-8 parts ofwhole wheat flour, 4-6 parts of a maca extract, 3-8 parts of soybean isoflavones, and 5-9 parts of a hovenia acerba fruit extract. Beneficial effects are as follows: a cereal and vegetable full mealcontains six nutrients of sugar, proteins, fat, minerals, various vitamins and cellulose necessary for human body growth, can provide energy for life activities for eaters, can also supplement a variety of the nutrients for the eaters, and enhances immunity.

The invention provides beancurd sheet and fish flesh dumplings. The beancurd sheet and fish flesh dumplings are composed of dumpling wrappers and stuffing. The dumpling wrappers are made of beancurd sheets. The stuffing is prepared from, by weight, 50-70 parts of chicken, 80-100 parts of fish pulp, 10-20 parts of fat meat, 20-40 parts of starch, 45-85 parts of vegetables, 5-10 parts of sesame seeds, 10-20 parts of ice water and seasoning. The beancurd sheet and fish flesh dumplings are made in the way that the beancurd sheets serve as the dumpling wrappers, and the flesh of fishes and the chicken are used as main raw materials. The chicken is high in protein content and low in fat content, the chicken and the flesh of the fishes are matched so that a novel beancurd sheet and fish flesh dumpling product can be developed, the nutrition of the beancurd sheets is reserved, the defect of being single in flavor is overcome, the product structure is enriched, and the need of modern people is met.

The invention relates to nutritious meal granules. The nutritious meal granules are prepared from the following raw materials in parts by mass: 25-40 parts of grains, 20-36 parts of vegetables, 18-25parts of fungi, 20-36 parts of fruits, 20-36 parts of beans, and 1 part of collagen powder. The nutritious meal granules have the following beneficial effects: as a complete grain-vegetable meal, thenutritious meal granules contain six kinds of nutrients necessary for human growth, including carbohydrates, proteins, fat, minerals, various vitamins and cellulose; and thus, the nutritious meal granules are capable of providing energy required for life activities to eaters, as well as supplementing a plurality of nutrients to the eaters and enhancing immunity. Being prepared into granules, eating by eaters is facilitated; and thus, the nutritious meal granules are especially suitable for the elderly, working people and children to eat.

The invention provides a selenium-rich nourishing pickle. The pickle comprises 30-40 parts of selenium-rich vegetables, 0.05-0.5 part of potassium sorbate, 0.002-0.015 part of 5'-disodium nucleotide,3-5 parts of red date slice, 3-5 parts of walnut kernel, 2-3 parts of wolfberry, 1-3 parts of codonopsis pilosula, and remaining seasonings. The beneficial effects are as follows: the pickle has goodtaste, is rich in selenium, and has the beneficial effects such as delaying aging, preventing radiation, and improving resistance; and the color is bright purple-red, and is beautiful.

The invention discloses a nutrient-rich organic fertilizer and a preparation method thereof. The nutrient-rich organic fertilizer is prepared from the following raw materials in parts by mass: 60-70 parts of livestock and poultry manure, 10-20 parts of rotten vegetables, 10-20 parts of rice bran, 10-15 parts of bone meal, 10-15 parts of soybean meal, 5-10 parts of shell powder, 5-10 parts of gypsum powder, 1-3 parts of a vitamin additive and 2-4 parts of a soil conditioner. The main raw materials of the organic fertilizer rich in nutrients are livestock and poultry manure and rotten vegetableswhich are common and easy to obtain, the soil structure is not damaged in the production and use process, rich nutrition can be provided for crops, healthy and better growth of crops is facilitated,and the yield is increased.

The invention relates to the field of pet food, in particular to pet dog food and a preparation method thereof. The pet dog food comprises the following components in parts by weight: 380-420 parts ofmeat, 280-320 parts of rice, 280-320 parts of flour, 380-420 parts of vegetables, 90-110 parts of milk residue, 8-12 parts of animal fat, 7-9 parts of cod liver oil, 5-7 parts of yeast, 90-110 partsof carrot, 8-12 parts of table salt and 13-15 parts of bone meal. The preparation method of the pet dog food comprises the following steps: dicing the meat and the vegetable, and adding the table salt; steaming the rice; uniformly mixing with the flour, making steamed buns, steaming in a pot, and cooling down. The pet dog food is natural green food; through steaming processing, the palatability ofthe dog food can be improved and the digestibility of the dog food is increased; the pet dog food meets the needs of a pet on protein, fat and carbohydrates and properly supplements vitamins and inorganic salt, so as to achieve the purposes of balanced nutrition and money saving.

The invention discloses a medicine for treating vegetable allergic diseases, and a processing technology thereof. The medicine is prepared from, by weight, 3-48 parts of vegetables, 10-30 parts of dendrobe, 8-28 parts of cassia twigs, 5-25 parts of cicada slough, 5-20 parts of radix saposhnikoviae, 3-18 parts of eucommia ulmoides, 1-8 parts of dogwood, 1-15 parts of longan, 3-15 parts of phaseolus calcaratus, 2-16 parts of semen torreya and 5-15 parts of black dates. The processing technology comprises the following steps: soaking the raw materials in water, drying in the shade, crushing and extracting, adding special white spirit, baking, and finally performing secondary nano-crushing to obtain finished medicinal powder. According to the invention, a treatment thought of repairing an immune system is adopted, the immune system is repaired through inorganic matters corresponding to organic matters causing allergic diseases, and corresponding vegetables are used for treatment aiming at different allergens causing allergic symptoms.

A device adapted to deliver fruit and / or vegetable juices, pulps, salads and composts, etc., each fruit or vegetable being selectively served raw or cooked, with a scope to obtain maximal nutritional intake. The device comprises a housing and a transparent showcase accommodating an ample variety of fruits and vegetables, equipment for the preparation of the above fruit / vegetable products including at least one juicer appliance and one blender appliance for alternatively preparing fruit / vegetable juice and pulp respectively delivered through downwardly inclined pipe members into a container within product delivery compartments and equipment for cleaning the juicer and blender appliances and corresponding pipe members in between sequential fruit / vegetable servings, comprising an autonomous circuitry and container of cleaning water supply and container for collection of sewerage. The device also comprises a kettle for cooking selected fruits / vegetables, an unpeeling device and cutting device.

The invention relates to the technical field of traditional Chinese medicines, and discloses a traditional Chinese medicine composition for reducing the content of cholesterol in blood and a preparation method and application thereof. The traditional Chinese medicine composition for reducing the cholesterol content in the blood is prepared from the following raw material medicines in parts by weight: 3-6 parts of black beans, 1-3 parts of vegetables and 0.1-0.3 part of walnuts. The vegetables are selected from spinach or a combination of asparagus and pumpkins; wherein the black beans are black-peel and yellow-kernel varieties, the anthocyanin content is more than or equal to 2.5 mg / g, and the total amount of soy isoflavone is more than or equal to 4.0 mg / g; the spinach is an overwintering variety, and the proportion of soluble dietary fibers is greater than or equal to 16%; according to the traditional Chinese medicine composition for reducing the content of cholesterol in blood, active ingredients such as anthocyanin, isoflavone, unsaturated fatty acid and the like of black beans are fully utilized and have a synergistic effect with dietary fibers and vitamins of specific vegetables, the activity of thermosensitive ingredients is reserved by optimizing a process, the blood cholesterol is effectively reduced, and the traditional Chinese medicine composition is safe, free of side effects, low in cost and suitable for industrial production. The traditional Chinese medicine composition is suitable for prevention or adjuvant treatment of hypercholesteremia and atherosclerosis.

The present invention discloses fish ball processing raw materials and comprises the following material compositions: 100-200 parts of fish flesh, 10-16 parts of starch, 10-20 parts of emulsion paste, 12-14 parts of proteins, 5-9 parts of compound phosphates, 6-8 parts of edible salt, 3-5 parts of pepper, 2-4 parts of white granulated sugar, 6-10 parts of sesame seed oil, 2-4 parts of monosodium glutamate, and 40-50 parts of vegetables. The fish ball is delicious in taste, delicate in mouthfeel, conductive for digestion, etc.

The application provides a full-value pet can for maintaining bone health and a preparation method, which comprises the following raw materials in mass parts: chicken breast meat 15-20 parts, chicken skeleton 3-7 parts, chicken heart 2-6 parts, beef 1-5 parts, beef liver 2-5 parts, tuna 5-10 parts, starch 9-14 parts, vegetables 17-23 parts, EPA 3-7 parts, vitamin K1-3 parts, folic acid 1-2 parts, nicotinic acid 0.5-1 part, mineral 2-6 parts, plant fermentation extract 5-9 parts, plant enzymolysis extract 3-6 parts and water 50-60 parts. The full-value pet can can provide full-value nutrition for pet cats, is beneficial to maintaining the bone health of the pet cats, prolongs the can storage time, inhibits the breeding of bacteria on the bottle opening and in the bottle after the can is opened, and improves the edible safety and storage time after the can is opened.

The invention provides vegetable porridge. The vegetable porridge comprises the following components in parts by mass: 10-45 parts of vegetables, 0.2-1.2 parts of salt, 0.02-0.8 part of sugar, 0.01-0.8 part of monosodium glutamate, 0.01-0.05 part of chives, 0.02-0.5 part of caraway, 20-50 parts of puffed coarse grain and 0.1-5 parts of pregelatinized starch, wherein the puffed coarse grain is oneor more of corn, purple rice, sorghum, oat, buckwheat, soybeans, red beans and mung beans. The invention further provides a preparation method of the vegetable porridge. The vegetable porridge has theadvantages of rich nutrients and convenience in eating.