148results about How to "Avoid getting angry" patented technology

Beef, peeled shrimps, soybean paste, shiitake fungus cubes, pears and sweet apricot seeds are adopted as main raw materials of beef paste provided by the invention. Meat, fungus, fruit and dried fruit are combined so that the beef paste is unique in flavor and rich in nutrition. Tastes of a plurality of auxiliary materials are blended in the beef, and various tastes are blended with each other and are harmonious so that the prepared beef paste has rich and mellow fragrance. The pear added into the beef paste neutralizes greasy sense of the meat so that the beef paste is more refreshing and delicious. Addition of dandelion powder further neutralizes greasy sense of the beef paste, increases nutrition of the beef paste and has effects of clearing away heat and toxins, thus avoiding excessive internal heat caused by long-term eating of the beef paste. The peeled shrimps are added into the beef paste so that tastes of a seafood and meat are blended to increase umami of the beef paste. Through preparing beef granules, the soybean paste and spicy chili oil and stir-frying to prepare the beef paste, nutrients of each raw material are maintained to the utmost, tastes of the raw materials are blended and penetrate each other, and an optimum paste is achieved.

The invention relates to a special food for pet cats. The special food consists of the following raw materials in parts by weight: 3-5 parts of rice flour, 20-25 parts of whole grain wheat flour, 15-20 parts of salmon meat paste, 5-10 parts of chicken meat paste, 2-5 parts of animals' livers, 5-10 parts of soybean flour, 0.5-0.8 part of radix salviae miltiorrhizae, 15-20 parts of angelica keiskei, 6-10 parts of haws, 3-8 parts of sunset abelmoschus flowers, 0.02-0.1 part of composite vitamins, 0.1-0.5 part of probiotics microorganisms, 1-2 parts of a malt extract, 5-8 parts of milk, 2-5 parts of puffed powder, 2-5 parts of taurine, 3-10 parts of corn flour, 1-3 parts of butter, 5-10 parts of nanoscale shrimp shell powder, 5-8 parts of eggs, 0.5-2 parts of edible oil, 5-10 parts of dried marine algae powder, 0.02-0.05 part of citric acid, 0.1-0.2 part of L-lysine, 0.05-0.1 part of pantothenic acid and 0.01-0.05 part of folic acid. According to the special food disclosed by the invention, the nutrition is balanced, and besides, the selection of feeds in the daily raising process is considered, so that the immunity of the cats is enhanced; the radix salviae miltiorrhizae, the angelica keiskei, the haws and the sunset abelmoschus flowers are added for comprehensive compatibility, then the probiotics microorganisms, the taurine and the like are matched for use, so that the special food has the efficacy of coordinating the intestines and the stomach and strengthening disease resistance.

The invention relates to a sugar-free herbal tea plant composition, and a method for preparing a drink and a granule from the composition. The composition is obtained through compounding the following three functional sweeteners: erythritol, fructo-oligosaccharide and sucralose and adopting Mesona chinensis, honeysuckle flowers, chrysanthemum flowers, grosvenor momordica fruits, Plumeria rubra, mulberry leaves, Microcos paniculata Linn, Lophatherum gracile, Spica Prunellae and licorice root as raw materials. The preparation method of the drink is characterized in that a concentrate juice is extracted through a traditional boiling technology, and the sugar-free herbal tea plant drink and granule with the efficacy of clearing heat and detoxifying, eliminating summer heat and reducing internal heat, and moistening the intestine and expelling toxins can be developed through the method. The drink and granule of the sugar-free herbal tea plant composition can meet heat clearing, detoxification, intestine moistening, toxin expelling and internal heat prevention, and also can meet the health needs of diabetic patients, obesity people and people pursuing of sugar-free low-energy healthy products.

The invention relates to a beef jerky. The beef jerky is characterized by being composed of the following materials in parts by weight: 100 to 200 parts of fresh beef, 10 to 20 parts of fennel, 10 to 20 parts of haw, 10 to 20 parts of dried orange peel, 5 to 10 parts of Chinese angelica, 5 to 10 parts of licorice, 20 to 40 parts of anise, 50 to 80 parts of salt, 20 to 40 parts of white sugar, and the balance being purified water. The beef jerky, which is prepared by the technical scheme mentioned above, has the advantages that the beef is boiled and fried for several times to make the flavor of the flavoring totally immerse into the beef jerky, thus the beef jerky has a unique taste; at the same time Chinese angelica and licorice are added during the production process of the beef jerky, so excessive internal heat caused by overeating beef jerky is avoided, and at the same time the beef jerky is enabled to have the blood activating function.

The present invention provides organic infant formula milk powder. The organic infant formula milk powder comprises the following components in weight percentages: 60-80% of organic raw milk, 12-22% of organic desalted whey powder, 4-10% of organic mixed vegetable oil, 0.5-2% of organic lactose, 0.2-1% of organic concentrated whey protein powder, 0.1-1.5% of galactooligosaccharide, 0.1-1.5% of fructo-oligosaccharide, 0.1-0.4% of compound vitamin, 0.2-0.5% of compound mineral, 0.05-0.15% of calcium carbonate, 0.05-0.15% of calcium hydrogen phosphate, 0.02-0.05% of choline chloride, 0.01-0.03% of compound nucleotide, 0.001-0.01% of lactoferrin, 0.05-0.15% of compound arachidonic acid powder and 0.05-0.15% of compound docosahexaenoic acid powder. Micronutrients of the milk powder are close tothose of breast milk, so that organic infant formula milk powder is suitable for infants to drink.

The invention relates to a granular preparation for preventing infants from getting inflamed and adjusting intestines and stomach and a preparation method thereof. The granular preparation for preventing infants from getting inflamed and adjusting intestines and stomach comprises the following raw materials in parts by weight: 15-30 parts of rhizoma dioscoreae, 2-12 parts of chrysanthemum, 2-12 parts of honeysuckle, 2-12 parts of platycodon grandiflorum, 5-15 parts of cooked coix seeds, 5-25 parts of raw coix seeds, 5-15 parts of corncobs, 1-8 parts of endothelium corneum gigeriae galli, 3-15 parts of medicated leaven, 1-10 parts of radix ophiopogonis, 2-14 parts of roasted malts, 1-8 parts of dried tangerine or orange peels, 1-8 parts of poria cocos, 1-8 parts of fried hawthorns, 0.5-3 parts of xylooligosaccharide, 0.05-0.3 part of bifidobacterium infantis, and 0.05-0.3 part of Lactobacillus acidophilus. According to the invention, through the organic combination of the raw materials, various ingredients with different effects are fused into a product, and the ingredients are mutually cooperated, synergistically act, systemically and completely complement nutrition and regulate the body, thereby achieving the functional effect of preventing infants from getting inflamed and adjusting intestines and stomach.

The present invention discloses a special barbecue sauce for roast meat. The special barbecue sauce for the roast meat comprises the following components in parts by mass: 35 parts of plain boiled water, 5-8 parts of fresh gingers, 2-5 parts of tomatoes, 2-5 parts of fennel, 1-2 parts of mints, 1-2 parts of honey, 1-2 parts of vinegar, 1-2 parts of edible salt, 1-2 parts of soy sauce and 2-5 parts of fruit juice. The barbecue sauce breaks the traditional way of barbecue sauce preparing and is novel and unique in tastes, and meat quality is burnt outside but tender inside. By brushing the barbecue sauce in the barbecue, the barbecue sauce can effectively promote the nutrient release of the roast meat, ensure the moisture content of the meat, and prevent toxic substance accumulations. At the same time, by adding Chinese herbal medicines, the health-care effects of the barbecue sauce are increased and the special barbecue sauce can resist invasion of toxic substances to the human body and prevent internal heat.

The invention discloses herbal tea capable of eliminating excess fire. The herbal tea comprises the following components in parts by weight: 0.5-5 parts of cape jasmine, 0.3-3 parts of semen cassiae, 0.2-2 parts of chrysanthemum, 0.5-5 parts of dandelion and 0.5-5 parts of honeysuckle. A preparation method of the herbal tea comprises the following steps of: weighing the components in parts by weight; mixing the weighed components, then adding water into the components, soaking the components in the water for 20-40 minutes, heating the components, boiling the components for 1-1.5 hours, and filtering the components to obtain filter residues and filtrate A; adding water in the filter residues, boiling the filter residues for 15-30 minutes, and filtering the filter residues to obtain filtrate B; and mixing the filtrate A with the filtrate B, concentrating the obtained mixture until the relative density of the mixture is 1.025 to 1.10, and sterilizing and packaging the mixture, thus obtaining the herbal tea capable of eliminating excess fire. Experiments prove that the herbal tea provided by the invention has good effects of eliminating excess fire and removing heat and dryness. The herbal tea is suitable for being drunk by patients suffering from excess fire, and especially suitable for being drunk by people living in the northern area.

The invention discloses a preparation method for hot pepper sauce, and belongs to the technical field of hot pepper deep processing. The preparation method for the hot pepper sauce comprises the following steps: preparing materials, pickling, fermenting, inspecting, sterilizing and packaging. According to the preparation method, the hot pepper sauce is fermented by adding a mixed bacterium solution; the adopted lactobacillus plantarum and lactobacillus rhamnosus have the characteristics of high acid yield and high stability, so that the fermentation period of the hot pepper sauce can be shortened, and the fermentation quality can be stabilized in a production process; nutrient substances in hot pepper are completely remained, particularly some thermosensitive nutrient substances are remained; meanwhile, a large amount of main flavor components of diacetyl, ethyl lactate and the like can also be produced by the lactobacillus plantarum and the lactobacillus rhamnosus in the fermentation process; the fermentation flavor of the hot pepper sauce is increased; the use of flavours and fragrances is avoided; the nutritional value and the unique flavor of the product are improved.

The invention relates to the technical field of heating incombustible cigarettes, in particular to a tobacco composition in the flowery style, a fuming segment and a heating incombustible cigarette stick. The tobacco composition in the flowery style comprises a fuming module, an adsorption module, a taste module capable of improving the taste feeling, a flavor module capable of improving the smellfeeling and a traditional Chinese medicine module used for removing the heat. The taste module is an extract obtained through subcritical extraction of a natural raw material, and the flavor module is an extract obtained through boiling and extracting of the natural raw material at the temperature of 80-100 DEG C. Through the mutual synergic effects of the fuming module, the adsorption module, the taste module used for improving the taste feeling and the flavor module used for improving the smell feeling, the flavor can be enhanced on the basis that the fuming amount of the tobacco composition is ensured, the flavor can act on a mouth cavity and a nasal cavity, so that the mouth cavity and the nasal cavity of a user can feel the flavor at the same time, and thus the smoking feeling of theuser is enhanced. Meanwhile, the safety of tobacco is improved, and heat accumulation caused by smoking can be prevented.

The invention relates to a curry chili sauce and a preparation method thereof. The curry chili sauce is characterized by being prepared from the following raw materials in parts by weight: 200-210 parts of dry red chili, 10-11 parts of pitayas, 9-10 parts of eggplants, 20-21 parts of curry, 3-4 parts of lotus leaves, 4-5 parts of Chinese waxgourd peel, 2-3 parts of motherwort fruits, 1-2 parts of perilla leaves, 11-12 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of plant bacterium lacticum, 30-35 parts of table salt, 25-30 parts of cane sugar, and 0.4-0.5 part of CaCl2. In the preparation method disclosed by the invention, the dry red chili is used as the raw materials, so that the technological process of concentration can be omitted, the plant bacterium lacticum for fermenting the chili sauce is resistant to acids and salt, the fermented chili sauce is high in quality, and an appropriated amount of CaCl2, an appropriated amount of table salt and an appropriated amount of cane sugar are added, so that chili in the curry chili sauce is moderate in hardness, good in mouth feel, good in saline taste, and good in color, milk powder added at the later state of fermentation forms gel through the fermentation to be cladded on the surface of the chili, so that stimulus to gastric mucosa is reduced, and the Chinese mesona herb can prevent people from suffering from excessive internal heat. In addition, the curry chili sauce disclosed by the invention can also be used for losing weight.

The present invention discloses honeysuckle compound drink and a preparation method thereof. The honeysuckle compound drink comprises the following raw materials in mass ratios: 60-80% of distilled honeysuckle liquid, 5-15% of polysaccharide and flavone extractum, 0.5-2% of volatile oil (containing linalool, honeysuckle ethanol and geraniol), 0.5-2% of chlorogenic acids, 1-5% of bifidus factors, 5-10% of a sweetness adjusting agent, and 0.02-0.05% of vitamin C. The preparation method consists of the following steps: material selecting, distilled honeysuckle liquid preparing, blending, filtering and filling, sterilizing, detecting and packaging, and storing. The heat clearing and toxin removing honeysuckle compound drink is designed for children, and the bifidus factors, vitamin C and other materials beneficial to children's physical and mental health are added, so that the drink is good in taste and nutrient-rich, can regulate the beneficial flora in intestines, supplement energy, improve absorption, and enhance immunity, is simple in production processes and low in costs, does not need to consume a large amount of water and electricity, and is green, environmentally protective, energy-saving, and suitable for industrial production.

The invention discloses feed for domesticated wild pigs. The feed is prepared by taking Chinese wildrye, rumex, dandelion, plantain, sow thistle, rheum palmatum leaf, beanstalk, maize and bran as raw materials. The feed which contains high nutritious ingredients can prevent wild pigs from internal heat and constipation, and clear away heat and toxic materials and the like. The problems that the captive wild pigs have anorexia, are slowly grown, and jump over a sty, escape and the like are changed, and the lean meat percentage is increased.

The invention relates to instant rice flour for preventing the nutritional diseases of infants and a processing method thereof. The instant rice flour is prepared by mixing and blending brown rice, milk powder, proteins, prunus humilis bunge pulp, agaric powder, peanut power, mango pulp, lamprey meat, chicken, beef kidney, sea-buckthorn pulp, flatfish meat, plum-leaf crab pulp, mushroom powder, monoglycerides and pectinase. The rice flour prepared by the processing method disclosed by the invention is exquisite in material selection and capable of balancing the nutritional ingredients needed by infants everyday; the raw materials are easy to absorb and utilize by the infants after being treated, and capable of preventing the occurrences of the nutritional diseases of the infants; the prepared rice flour is fluffy in texture, sticky, smooth and tender in taste after being brewed, free from bringing harm to the intestines and stomachs of the infants, as well as capable of regulating the spleens and stomachs of the infants, promoting the intestinal tract movements of the infants, and preventing the occurrences of constipation and internal fire.

The invention discloses a pickling method of garlic chive roots. Liquorice and eucommia bark are cooked, a soup base is obtained, edible salt is scattered to fresh garlic chive roots, and the mixture is uniformly stirred, left to stand, put in the soup base to be soaked and drained; aloe leaves are cut into small pieces, rice wine is added, and soaked aloe pieces are obtained; the treated garlic chive roots and the soaked aloe pieces are uniformly mixed, chili, Chinese red pepper and white granulated sugar are added, the mixture is uniformly stirred, rice wine is added, the mixture is stirred, left to stand and put in a dry and clean clay jar, a layer of vegetable leaves are laid, Pu'er tea is laid between the vegetable leaves and an opening of the clay jar, and the pickled garlic chive roots are obtained after months of natural fermentation. The pickled garlic chive roots are delicious, taste unique and crisp, have special fragrant and sweet flavor, spicy taste and mellow aroma of the Pu'er tea, can promote the appetite, promote gastric secretion and help digestion, further can moisten the intestinal tract, are anti-inflammatory and antibacterial and can prevent inflammation. The picked garlic chive roots don't contain nitrite after the jar is opened for eating, the guarantee period is as long as one year after the jar is opened, no nitrite is generated and no mildew is caused in the guarantee period, and the pickled garlic chive roots have stable flavor, unchanged color and durable crispness.

The invention discloses a colla corii asini Taopian cake which consists of the following components in parts by mass: 50 to 60 parts of yellow wine, 20 to 30 parts of colla corii asini, 5 to 10 parts of pericarpium citri reticulatae, 2 to 3 parts of jujubes, 2 to 3 parts of black sesames, 40 to 60 parts of sticky rice powder, 2 to 3 parts of walnut kernels, 3 to 5 parts of peach kernels, 5 to 10 parts of glucose, 3 to 6 parts of maltose, 2 to 3 parts of peanut kernels, 3 to 4 parts of corn oil, and 2 to 3 parts of xylitol. The technical problem to be solved is to provide the colla corii asini Taopian cake with effects of compensating blood and qi.

The invention discloses a formula of pickled vegetables. The formula of the pickled vegetables is composed of the following raw materials in parts by weight: 200-300 parts of radishes, 8-10 parts of white vinegar, 2-4 parts of white sugar, 1-2 parts of crystal sugar, and 7-12 parts of cabbage juice. According to the formula of the pickled vegetables and the preparation method of the pickled vegetables disclosed by the invention, the raw materials are easy to obtain and the preparation method is simple. By washing the radishes, carving the washed radishes, soaking the carved radishes with the white vinegar and the water, adding the crystal sugar and the white sugar so as to perform seasoning and adding the cabbage juice as a natural pigment, food safety of finished products of the pickled vegetables can be guaranteed with unique color produced; and thus, the pickled vegetables are more attractive and unique in flavor. On the other hand, the crystal sugar is cooked by performing stir-frying so as to achieve the effect of relieving heat, so that the phenomenon of excessive internal heat caused by frequent eating of pickled vegetables is avoided; moreover, diced fresh fruits are soakedin the white vinegar, so that peculiar smell can be removed with nutrients of the fresh fruit infiltrated into the white vinegar. In addition, different fruits can be used so as to endow the white vinegar with corresponding flavors; and thus, the subsequently prepared pickled vegetables have refreshing aroma of the fruits as well as better taste.

The invention discloses a preparation method of a herb tea vinegar beverage, and relates to the technical field of beverage processing. The herb tea vinegar beverage is prepared from the following components: white sugar, mesona chinensis, egg flowers, paniculate microcos leaves, chrysanthemums, honeysuckle, common selfheal fruit-spike and licorice roots. The preparation method comprises the following steps: putting the raw materials into a pot, adding mountain spring water into the pot, boiling the mixture of the put raw materials and the mountain spring water, and then cooling the boiled mixture; filtering the cooled mixture so as to obtain a leaching solution, pouring the leaching solution into a container, inoculating acetic acid bacteria, uniformly stirring the leaching solution and the acetic acid bacteria, and performing sealing fermentation; performing acid regulation on material liquid so as to control the total acid content of the material liquid to be 0.3g / 100ml-1g / 100ml and the soluble solid content of the material liquid to be 3%-5%; after sterilizing the material liquid on which the acid regulation is performed, performing vacuum bacteria-free filling so as to obtain the herb tea vinegar beverage. The herb tea vinegar beverage disclosed by the invention is the multi-functional beverage integrating the nutrition effect and the health-care effect, leaching solution sweet water of the herb tea is used as an acetic acid bacteria cultivating medium to perform fermentation, so that the produced herb tea vinegar beverage has various flavor substances and nutritional components of the herb tea and nutritional components and moderate sourness of an acetic acid, and the herb tea vinegar beverage is good in taste and high in quality.

The invention relates to a method for producing a silage feed for cattle and sheep by using discarded vegetable leaves as raw materials. The production process of the silage feed comprises the following steps of: (1), selecting uncorrupted discarded vegetable leaves and crushing the selected uncorrupted discarded vegetable leaves into fragments of which the size is 5 cm or below; (2), performing extrusion and dehydration treatment on the vegetable leaf fragments, and then performing separation to obtain vegetable residues and vegetable juice; (3), performing distillation and concentration on the vegetable juice to obtain concentrated vegetable juice; (4), performing fermentation on the concentrated vegetable juice, corn flour and mixed bacteria to produce strain cultures; (5), performing stacking in a stacking manner of a layer of strain cultures, a layer of vegetable residues and Chinese mesona herb residues, and a layer of the strain cultures in a concrete pool, after stacking is completed, uniformly sprinkling salt on the stacked materials, and finally performing sealed fermentation for 7 days or above so as to obtain vegetable residue fermented materials; and (6), adding pasture broken grains and / or crop stalk broken grains, edible fungus chaff and trace elements into the vegetable residue fermented material, continuing fermentation for 5-7 days so that the silage feed is obtained. The feed for cattle and sheep, prepared by the method disclosed by the invention, in comprehensive in nutrition and sweet in taste, the appetite of the cattle and the sheep is improved, and the cattle and the sheep love to eat the feed and grow quickly.

The invention provides a Siberian ginseng compound health-care cool tea and a preparation method thereof. The Siberian ginseng compound health-care cool tea is mainly prepared from Siberian ginseng extract, mint, herba lophatheri, Chinese mesona, glycyrrhiza, honeysuckle, chrysanthemum, frangipani, leaves of paniculate microcos and the like. For the Siberian ginseng compound health-care cool tea, the used raw materials are all traditional Chinese medicines with medical and edible uses, and the medicines have stronger synergistic effect which can promote an organism to recover from fatigue, improve the organism immunity and particularly the endurance of the organism for fatigue resistance, strengthen the tendons and the bones, prolong the swimming time of a weight bearing mouse, and improve an oxygen utilization mechanism of motion muscles, thus reaching the effect of fatigue resistance. By drinking the Siberian ginseng compound health-care cool tea, a person can be full of energy, and the memory can be improved. The Siberian ginseng compound health-care cool tea does not have toxic and side effects or addiction to people and has remarkable effect.

The invention provides a ginseng drink. The drink of each liter is prepared from 50-300 ml of ginseng leaching liquor, 50-300 ml of honeysuckle leaching liquor, 10-150 ml of concentrated pear juice, 50-200 g of honey, 0.02-0.25 g of sucralose, 0.2-20 g of taurine, 2-100 mg of vitamin B1, 10-100 mg of vitamin B2, 2-80 mg of vitamin B6, 20-80 mg of vitamin PP, 10-100 mg of D-erythorbic acid, 0-1 g of pectin, 0-5 g of citric acid, 0-5 g of sodium citrate, 0-5 g of sodium hexametaphosphate and the balance drinking water. The ginseng drink has special taste, is good in mouthfeel, moistens the lungs, quenches thirst and can be drunk at all seasons.

The invention relates to a method for producing barren sow silage by taking abandoned vegetable leaves as a raw material. A production process comprises the following steps: (1) selecting uncorrupted abandoned vegetable leaves, and crushing into fragments with the size less than 5cm; (2) carrying out extrusion dehydration treatment on the vegetable leaf fragments, and separating to obtain vegetable residue and vegetable juice; (3) carrying out distillation and concentration on the vegetable juice to obtain concentrated vegetable juice; (4) fermenting by utilizing the concentrated vegetable juice, corn flour and mixed bacteria, thus producing strain culture; (5) stacking a strain culture layer, a vegetable residue and Chinese mesona herb residue layer and a strain culture layer in a cement pit in a stacking way, after stacking is finished, uniformly scattering salt, and finally carrying out sealed fermentation for more than 7 days, thus obtaining a vegetable residue fermentation material; and (6) adding pasture fragments, corn flour, edible mushroom residue and trace elements into the vegetable residue fermentation material, and continuously fermenting for more than 5 days, thus obtaining the barren sow silage. The produced barren sow silage is comprehensive in nutrition, is winey and improves appetite of a barren sow, and the barren sow loves to eat and grows fast.

The invention discloses Thai chili sauce and a preparation method thereof. The Thai chili sauce comprises the following components in parts by weight: 23-27 parts of Thai chilies, 10-12 parts of red chilies with ''J'' shaped hooks on the tips, 10-12 parts of onions, 10-12 parts of garlic, 7-9 parts of fresh gingers, 4-6 parts of dried shrimp meat, 1.5-2.5 parts of dried scallops, 14-16 parts of salad oil, 2-3 parts of steamed fish soy sauce, 2-3 parts of Meijixian branded soy sauce, 2-3 parts of chicken essence, 2-3 parts of monosodium glutamate, 0.8-1.2 parts of edible salt and 0.8-1.2 parts of white sugar. The prepared Thai chili sauce is prepared from the raw materials with spicy tastes and the dried seafood raw materials, and has characteristics of being mellow in fragrance and lingering in taste.

The invention discloses moderate stomach-nourishing type ancient-prescription herbal tea and belongs to the technical field of tea drinking. The moderate stomach-nourishing type ancient-prescription herbal tea is prepared from the following raw materials in parts by weight: 8-20 parts of coix seeds, 10-16 parts of Poria cocos, 2-8 parts of stachyose, 8-30 parts of lalang grass rhizomes, 5-10 parts of grosvener siraitia, 8-24 parts of common lophatherum herb, 20-30 parts of chrysanthemum and 4-12 parts of tea leaves. The moderate stomach-nourishing type ancient-prescription herbal tea is prepared by a process method comprising the steps of selecting clearly, washing, extracting, blending, sterilizing and packaging. The moderate stomach-nourishing type ancient-prescription herbal tea takes the coix seeds, the Poria cocos and the stachyose, and the lalang grass rhizomes, the grosvener siraitia, the common lophatherum herb and the chrysanthemum, which have a plurality of health functions, as the raw materials and has the effects of preventing internal heat and coordinating intestines and stomach; the formula is moderate and is not cold and has the effects of clearing heat and expelling dampness, purging intense heat and relieving restlessness, tonifying spleen and eliminating summer heat, dispelling stomach cold and the like, so that the moderate stomach-nourishing type ancient-prescription herbal tea is suitable for people of all ages and both sexes to drink; and phenomena that almost tea capable of clearing away and lowering heat is tea which is obtained through grinding and sieving, without crushing, excessive coarse crushing or excessive crushing, and the size is not uniform so that heavy metal easily exceeds standards are avoided.

The present invention belongs to the technical field of food processing and specifically discloses a preparation method of Luchuan pork sausages. The preparation method of the Luchuan pork sausages mainly comprises the following specific steps: (1) raw material treating: Luchuan pork is cut into diced pork; (2) pickling: the diced pork and a pickling agent are mixed, and pickling is conducted; (3) chopping and mixing: the pickled diced pork is mixed with a material blending agent, and chopping is conducted; (4) sausage filling; (5) baking; (6) cooking; and (7) cooling and storing; wherein the material blending agent is mainly prepared from nostoc flagelliforme, dried shiitake mushrooms, oats beta-glucan, grape seeds, herba rhodiolae, mulberries, corn stigma, root or herb of rose mallow, herba gynostemmatis pentaphylli, Chinese wolfberry fruits, red dates, royal jelly, etc. according to certain parts by weight. The preparation method of the Luchuan pork sausages is simple and easy to implement. Besides, the prepared Luchuan pork sausages are high in sensory acceptability, low in calories, low in fat, high in dietary fiber content and good in quality guarantee effects, and have a certain health-care function.

The invention discloses a method for producing chicken and duck fodder by using waste vegetable leaves as a raw material. The production process comprises the steps of 1, choosing uncorrupted waste vegetable leaves, and crushing the vegetable leaves into fragments within 3cm; 2, extruding and dewatering the vegetable leaf fragments, and separating to acquire vegetable residue and vegetable juice; 3, distilling and concentrating the vegetable juice to acquire concentrated vegetable juice; 4, fermenting the concentrated vegetable juice, corn powder and mixed bacteria to produce a strain culture; 5, sequentially stacking a layer of strain culture, a layer of vegetable residues and chinese mesona herb residues, and a layer of strain culture in a cement pool, and at last sealing and fermenting for7 days or more than 7 days so as to acquire a fermented vegetable residue material; 6, adding the vegetable residues, the corn powder, tofukasu, edible mushroom residue and microelements into the fermented vegetable residue material, and continuously fermenting for 5-7 days to acquire scattered material; and 7, pelleting the scattered material. The chicken and duck fodder prepared by using the method provided by the invention has complete nutrition and sweet taste, and improves appetites of chickens and ducks; the chickens and the ducks like to eat the fodder, and grow quickly.

The invention relates to a chili sauce for reducing blood pressure and a preparation method of the chili sauce. The chili sauce for reducing blood pressure is characterized by being prepared from the following raw materials in parts by weight: 200-220 parts of dry red chili, 20-21 parts of dried bean curds, 10-11 parts of lotus seed, 3-4 parts of soybean oil, 8-9 parts of dry pineapple jelly powder, 4-5 parts of corn stigmas, 2-3 parts of gynostemma herb, 1-2 parts of radix salviae miltiorrhizae, 2-3 parts of radix rehmanniae, 11-12 parts of Chinese mesona herb, 35-40 parts of milk powder, 10-11 parts of plant bacterium lacticum, 30-35 parts of table salt, 25-30 parts of cane sugar and 0.4-0.5 part of CaCl2. The chili sauce disclosed by the invention uses the dry red chili as the raw materials, so that the technological process of concentration can be omitted, the plant bacterium lacticum for fermenting the chili sauce is resistant to acid and salt, and the quality of the fermented chili sauce is high, the amount of added CaCl2, the amount of the added table salt and the amount of the added cane sugar are moderate, so that the hardness of peppers in the chili sauce is moderate, the mouth feel is good, and the saline taste and the color are good; the milk powder which is added in the later stage of fermentation forms gel through fermentation, and the gel coats the surface of the chili, so that stimulus to gastric mucosa is reduced; the Chinese mesona herb can prevent people from suffering from excessive internal heat; in addition, the chili sauce can reduce blood pressure.

The invention provides a preparation method of instant black tea powder, and relates to the technical field of production of solid beverages. The preparation method comprises the following steps of a first step, weighing the following raw materials in parts by weight: 45 parts of 20-mesh black tea powder, 12 parts of 20-mesh dried orange peel powder, 2 parts of 20-mesh fructus momordicae powder, 4 parts of 20-mesh radix astragali powder, 3 parts of 20-mesh ginkgo leaf powder, 2 parts of 20-mesh Chinese wolfberry fruit powder, 4 parts of 20-mesh red jujube powder, 6 parts of 20-mesh lotus leaf powder, 2 parts of 20-mesh licorice root powder and 5 parts of 20-mesh white chrysanthemum powder; a second step, placing the weighed raw materials in a container, adding water of 90 DEG C into the container, performing continuous stirring under the action of ultrasonic waves with the frequency being 24KHz for half an hour, and in the stirring process, maintaining water temperature constant; and a third step, after the stirring operation is completed, performing filtration to obtain mixed tea liquid, and performing spray drying on the mixed tea liquid so as to obtain the instant black tea powder.

The present invention relates to electrolyte for producing refined aluminum, and is especially aluminum-refining F-Cl electrolyte system. The F-Cl electrolyte system consists of barium chloride 55-65 wt%, cryolite 19-23 wt%, aluminum fluoride 13-17 wt% and sodium chloride 3-5 wt%. The F-Cl electrolyte system has reasonable formulation and ideal use effect, and can be used to obtain reasonable initial crystallizing temperature and lower electrolyte loss and avoid firing, electrolyte overflow, etc.

The invention discloses a fried bread stick with a function of clearing heat. The fried bread stick is prepared from the following raw materials in parts by weight: 100 to 200 parts of wheat flour, 10 to 50 parts of gluten powder, 1 to 10 parts of traditional Chinese medicinal extracting solution, 1 to 10 parts of pineapple juice, 30 to 100 parts of vegetable oil, 5 to 10 parts of aluminum-free leavening agent, 0.5 to 3 parts of edible salt and 10 to 50 parts of water. A preparation method of the fried bread stick comprises the following steps: firstly, kneading dough for the first time; secondly, performing fermentation for the first time; thirdly, kneading dough for the second time; fourthly, preparing small sticks; fifthly, frying; sixthly, draining oil to obtain the fried bread stick with the function of clearing heat. The preparation method of the fried bread stick is simple; the raw materials are reasonably combined and supplement each other; the prepared fried bread stick is balanced and comprehensive in nutritional ingredients, and unique in mouthfeel and flavor, and also has the efficacy of clearing heat and resisting inflame.