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

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 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 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 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 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 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 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 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 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 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 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.