12 results about "Star Anises" patented technology

The invention discloses hot pepper food and a processing method thereof, which belong to the technical field of food processing. The hot pepper food comprises the following raw materials in part by weight: 20 to 30 parts of hot pepper, 30 to 35 parts of pignut, 10 to 20 parts of shelled melon seed, 1 to 3 parts of walnut kernel, 1 to 3 parts of sesame, 0.5 to 1 part of pepper, 1 to 2 parts of ginger, 0.1 to 0.3 part of galangal, 0.3 to 0.8 part of star anise, 0.5 to 1 part of fennel fruit, 0.02 to 0.04 part of long pepper, 0.6 to 1 part of tangerine peel, 2 to 4 parts of pricklyash peel, 0.03 to 0.07 part of strong-smelling pelargonium, 0.06 to 0.13 part of white sesameseed, 0.1 to 0.3 part of rhizoma kaempferiae, 0.06 to 0.1 part of tsaoko amomum fruit, 0.01 to 0.02 part of flos caryophyllata, 0.1 to 0.5 part of Chinese cinnamon and 28 to 32 parts of oil. The hot pepper food provided by the invention is spicy and hot enough to lead a person to endless aftertastes, can be fried or cold-mixed, also can be directly taken as snacks, and is high in nutritional value and capable of whetting the appetite.

The present invention discloses matcha beef balls. The matcha beef balls are prepared from the following raw materials in parts by weight: 100-150 parts of hind leg beef, 15-25 parts of matcha powder, 3-5 parts of white granulated sugar, 2-3 parts of edible salt, 1-3 parts of monosodium glutamate, 2-3 parts of ginger, 2-3 parts of shallots, 9-11 parts of soybean proteins, 15-45 parts of starch, 3-5 parts of cassia barks, 1-5 parts of Sichuan peppers, 3-5 parts of fennel, 2-5 parts of dried tangerine peels, 2-5 parts of cloves, 2-5 parts of star anises and an appropriate amount of water. A manufacture method of the matcha beef balls comprises the following steps: (1) raw material pretreating; (2) material blending; (3) pickling; (4) grinding; (5) meatball molding and curing; (6) finished product obtaining; and 7) packaging. The disclosed matcha beef balls are prepared from the hind leg beef as a main raw material, the matcha powder is added, mouthfeel of the beef balls is improved, chlorophyll in the matcha powder is also dissolved in fat components of the beef balls, and absorption of the chlorophyll by human body is benefited.

The invention provides a small cake containing tomatoes and frozen bean curds. The small cake is prepared from weak strength flour of wheat, tremella powder, walnut oil, tomatoes, frozen bean curds, eggs, salt, stevioside, fish gelatin, star anise, fennel seeds, cinnamon, black pepper, nutmeg, twolobed officinal magnolia bark, cumin, rhizoma kaempferiae, black cardamon, hot pepper, galangal, rhizoma atractylodis macrocephalae, lactic acid bacteria, yeast and lysozyme. The small cake containing tomatoes and frozen bean curds is low-fat and low-sugar, is suitable for scale production, and has the advantages of having intense fragrance, being slightly sour, tasty and refreshing, having a moderate salinity, being golden yellow in color, being mellow and delicious, being nutritionally balanced and being easy to digest; tomatoes, frozen bean curds, spices and vegetable oil are mixed, so that the nutrients are well-balanced; after being baked at high temperature for a short time, the small cake has intense, harmonious and lasting fragrance, is crispy outside and tender inside, and is high in nutrient content; the surface of the small cake is provided with lysozyme as a protective agent, so that the effects of bacterium resistance and disinfection are achieved and the shelf life is prolonged; the small cake contains no cane sugar and additives and contains walnut oil, and thus is nutritional, safe and healthful and can be eaten by any population in quantity.

The invention discloses a high-recognizability haw and litchi flavored duck tongue marinating material. A formula 1 of the material comprises 15g of dark soy sauce, 30g of tomatoes, 40g of scallions, 20g of mustard, 30g of rock candy, 8g of cortex cinnamomi, 8g of myrcia, two fructus momordicae, 8g of fennel, 10g of radix glycyrrhizae, 20g of ginger, 5g of monosodium glutamate and 100g of haws; a formula 2 of the material comprises 8g of star anise, 10g of Sichuan pepper, 20g of salt and 20g of cooking wine; a formula 3 of the material comprises 15g of garlic, 80mL of oyster sauce, 250mL of water, 3g of coriander and 150g of litchi pulp. Compared with the prior art, the material has advantages of unique taste, moderate sweetness, appetizing, tastiness and integration of sourness and sweetness of haws and delicate aroma of litchi.

The invention discloses a healthy type seasoning of boiled fish with pickled vegetable which includes vegetable oil, salt, cinnamon, folia perillae acutae, star anise, fructus amomi, licorice roots, kaempferia galanga, fennel, amomum kravanh shell, radix aniphyllum fortunei, and chili. By adding the amomum kravanh shell and radix aniphyllum fortune, the seasoning can maintain fish to be fresh and tender well. The seasoning is produced in a stir-frying manner and is easy to store with shelf life being more than 3 years. The seasoning is free of any chemical preservatives, is safe and healthy and is suitable for being applied for a long time.

The invention discloses a star anise spice wine and a preparation method thereof. The invention uses star anise oil as a raw material and natural star anise oil as a raw material, designs a microemulsion formula of the star anise oil, and prepares the star anise oil micelle solution. The obtained star anise oil is slightly mixed with rice wine and salt, and the pH value of the rice wine, the wine degree of the rice wine, the added amount of edible salt and the added amount of star anise oil micro-emulsion are adjusted, fully stirred, and subjected to processes such as filtration, sterilization, and filling. Then get the star anise spice wine. Compared with the traditional cooking wine, the star anise spice wine produced by the invention has an increase of more than 10 times the volatile oil content in the star anise spice wine, and the effect of removing mutton, removing fishy smell and improving taste is remarkable; in addition, the cooking wine produced by the process is clear and stable, and the The preservation rate of volatile oil is 97.0%, the light transmittance of cooking wine is 97.8%, and it has good storage stability.

The present invention provides a multi-purpose seasoning. The seasoning comprises the following raw materials: star anise, galanga resurrectionlily rhizomes, tsaoko amomum fruits, villous amomum fruits, dried ginger, dahurian angelica roots, cassia bark, clove, orange peel, allspice, fennel, myrcia, licorice, hawthorn fruits and fruits of fragrant amomum. In the invention, the components and the dosage are reasonably designed, and the prepared seasoning is widely used for cooking, stir-frying and pickling of a plurality of foods, has good effects in flavor and taste, is well received by eaters, and has wide market prospect.

The present invention relates to a canned pearl-like tendon ball which is prepared from the following raw materials in parts by weight: tendons, edible salt, white sugar, monosodium glutamate, gelatin, rana japonica oil, walnut powder, ginsengs, fructus amomi, nutmeg, alpinia officinarum Hance, bay leaves, cloves, Chinese prickly ash, star anise, cassia barks and osmanthus fragrans. The present invention also relates to a manufacturing method of the canned pearl-like tendon ball, which comprises the following step: clear water soaking, salt water boiling, segment cutting and shaping, dehydrating and air-drying, nutrient solution brewing, and canning and sterilizing. The canned pearl-like tendon ball has the beneficial effects that the prepared canned pearl-like tendon ball is delicious and tasty, perfect in color, fragrance and taste, complete in shape, rich in nutrition, and convenient in consumption, can be eaten directly, and is convenient to carry and simple and practicable in production process.

The invention provides a processing method of handmade rice noodles, and relates to the technical field of rice noodle processing. The handmade rice noodles comprise the following raw materials in parts by weight: 12-16 parts of rice, 3-5 parts of corn starch, 0.3-0.5 part of star anise powder, 0.6-0.8 part of Chinese prickly ash powder, 0.04-0.08 part of monosodium glutamate, 0.4-0.8 part of table salt, 0.2-0.4 part of pepper powder, 0.7-0.9 part of chopped green onion, 0.4-0.8 part of ginger slices, 0.3-0.5 part of lard, 1-2 parts of fresh corn and 1-2 parts of crucian. In the preparation process of the rice milk, the preparation process of the rice flour and the preparation process of the soup base, the mountain spring water is adopted, so that the prepared rice flour and the soup base contain mineral substances, in the preparation process of the rice milk, the rice is soaked and fermented by the mountain spring water, so that the prepared rice flour is more fragrant, sweet and tasty, and in the preparation process of the rice flour, the taste of the rice flour is improved. The rice blocks are processed in a manual mixing mode, so that the prepared rice noodles are chewy, and in the preparation of the soup base, the crucian carp soup and the corn are used as main materials, so that the soup base is pure, fragrant and nutritional.

The invention discloses a rotenone microcapsule suspending agent and a preparation method thereof. The rotenone microcapsule suspending agent comprises the following components by weight percentage: 0.03-1.8 percent of rotenone and 0.1-0.5 percent of emulsifying agent, wherein the rotenone microcapsule suspending agent takes the rotenone as the active ingredient and takes star anise oil as the emulsifying agent. According to the invention, the star anise oil directly extracted from a plant replaces other chemosynthetic aromatic organic solvents to be used as the emulsifying agent to prepare the rotenone microcapsule suspending agent, so as to enable the rotenone microcapsule suspending agent to enter the ranks of environment-friendly formulations. As the star anise oil extracted from the star anise is directly utilized, the economic benefits of essential oil plant planters are improved, the production cost of pesticide is reduced, the control effect of the rotenone microcapsule suspending agent is improved, a pure natural synergistic pesticide formulation is further created, and meanwhile, all components and corresponding contents of the rotenone microcapsule suspending agent enable the rotenone microcapsule suspending agent to have favorable control effect.

The invention discloses a Chinese herbal medicine antibiotic-free nutrient solution for feeding rabbits. The Chinese herbal medicine antibiotic-free nutrient solution comprises the raw materials in parts by weight of 2-15 parts of radix astragali, 2-15 parts of radix codonopsis, 5-20 parts of glossy privet fruits, 2-25 parts of Chinese wolfberry fruits, 2-15 parts of smoked plums, 5-20 parts of haws, 10-30 parts of rhizoma polygonati, 5-20 parts of radix puerariae, 3-15 parts of fleeceflower roots, 2-15 parts of cowherb seeds, 6-18 parts of trichosanthes kirilowi, 2-15 parts of dandelions, 9-18 parts of medicated leaven, 5-20 parts of star anise, 1-9 parts of radix polygalae and 2-15 parts of Chinese yams, and is prepared through the steps of performing weighing, performing mixing together, performing crushing treatment, pouring crushed materials into a pot, performing boiling over with an intense fire, performing boiling with a small fire for 40-120min, and performing filtering to obtain the antibiotic-free nutrient solution. The Chinese herbal medicine antibiotic-free nutrient solution has the beneficial effects that medicinal and edible dual-purpose Chinese herbal medicines areadopted, side effect is not caused, antibiotics are sufficiently replaced, nuisance free rabbit products are produced, and besides, the immunity and the disease resistance of the rabbits are improved.