102results about How to "Clearing away heat and annoyance" patented technology

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

The invention discloses a hovenaia dulcis health drink and a processing method thereof, belonging to the technical field of food processing. The hovenaia dulcis health drink is light brown, clear and transparent and has the aroma and taste of the hovenaia dulcis fruit, the soluble solid content is 5%-12%, the pH value is 3.0-4.1, and the food additives conform to the regulations of GB2760. The method for processing the hovenaia dulcis health drink comprises the following steps: heating and leaching, pectinase treating, blending, filtering, instant sterilizing at high temperature and aseptic filling. The obtained product is clear and transparent, and has the functions of sobering up and soothing the nerves, preventing tetany and spasm, promoting urination and defecation, reducing fever and relieving restlessness, enhancing the body resistance, promoting production of body fluid and quenching thirst, resisting lipide peroxidation, reducing blood pressure and the like. The invention plays important an important role in promoting the reasonable processing and use of the hovenaia dulcis resource, forming the post processing industrial chain and adjusting the processing industry structure of fruits, and has important meanings for sustainable development of agricultural economy of hovenaia dulcis producing areas and social progress of China.

The invention discloses a traditional Chinese medicinal fresh and sweet drink with finish and a preparation method thereof, which belong to the field of drink production. The drink is prepared by mixing the following raw materials: water, mesona chinensis benth, grosvener siraitia, chrysanthemum spike, honeysuckle, liquoric root and white sugar. The drink disclosed by the invention is prepared mainly by the following steps: adding water into the water, mesona chinensis benth, grosvener siraitia, chrysanthemum spike, honeysuckle and liquoric root; keeping micro boiling for 30 to 150 minutes; filtering and adding white sugar into filtrate; after the white sugar dissolves completely, filtering again and adding water into filtrate till the water in the filtrate is equal to that before decoction; and separately charging the filtrate, and sterilizing. The traditional Chinese medicinal fresh and sweet drink with finish of the invention is suitable for the old and young, and has the effects of clearing heat and relieving summer heat in spring and summer and nourishing Yin and moistening dryness in fall and winter.

The invention discloses a traditional Chinese medicinal moistening sugar-free drink and a preparation method thereof and belongs to the field of production of drinks. The traditional Chinese medicinal moistening sugar-free drink is prepared from raw materials of water, mesona chinensis benth, grosvener siraitia, lalang grass rhizome, chrysanthemum, spike, honeysuckle and liquorice. The drink is prepared by the following main steps of: weighing the mesona chinensis benth, the grosvener siraitia, the lalang grass rhizome, the chrysanthemum, the spike, the honeysuckle and the liquorice, adding water for decoction, keeping the slight boiling state for 30 to 150 minutes and filtering; adding water into filter liquor to reach the water amount before decoction, filtering to obtain filter liquor, and filling and sterilizing the filter liquor, wherein the filter liquor also can be concentrated into extract, is diluted by water, added with water to reach the water amount before decoction and is filled and sterilized. The traditional Chinese medicinal moistening sugar-free drink does not contain any sugar substitute or artificial sweetener, can clear heat and relieve summer heat in spring and summer and nourish Yin and moisten dryness in autumn and winter, and is particularly suitable for people with special requirements on sugar intake.

The invention discloses nutrient lotus seed powder capable of clearing heat and relieving fidgetiness and a preparation method of the nutrient lotus seed powder. The nutrient lotus seed powder consists of the following raw materials of lotus seeds, water chestnuts, green plum juice, barley kernels, waxberries, wild jujubes, chickpeas, tomato powders, water bamboos, smallanthus sonchifolius, honeysuckles and the like. The nutrient lotus seed powder and the preparation method thereof disclosed by the invention have the beneficial effects that the lotus seeds have the efficacies of reinforcing the spleen, relieving diarrhea, quieting the heart, soothing the nerves, clearing heat and relieving fidgetiness, and the lotus seeds are combined with various food materials, so that the made nutrient lotus seed powder is delicately fragrant and pleasant, fragrant, sweet and delicious and rich in nutrition; the time that people cook dry lotus seeds is shortened; besides, the nutrient lotus seed also has the efficacies of clearing heat, dispelling summer-heat and promoting sleep, and is suitable for being eaten in summer.

The invention discloses a compound capable of resisting blue ray injury. The compound is prepared from the following traditional Chinese medicine active components through compounding: bamboo leaves,golden cypress, flos sophorae, grape seeds, rhizoma polygoni cuspidate, liquorice and herba centellae. The invention further provides a preparation method of the compound. The preparation method comprises the following steps: weighting the traditional Chinese medicine raw material components, and carrying out process stages of extraction, filtration, settling, centrifugation, micro-filtration membrane processing and concentration, so as to obtain an extract; dissolving the extract into liquid with a mass fraction of 0.1%-10%, so as to obtain the compound. The compound has strong absorptivity and anti-oxidation and restoration efficacies in a waveband range of 400nm-480nm in a blue light region. The compound provided by the invention has remarkable effects and is combined with a traditionalChinese medicine technique, so that the compound is high in safety and can be applied to cosmetics.

Disclosed is a Chinese medicament for treating depression in the dose forms of tablets, capsules and granules, which is prepared from Bupleurum root, herbaceous peony, mimosa-tree bark and bitter orange.

The invention relates to a ham Zongzi and a processing technology thereof. The ham Zongzi is prepared from the following raw materials by weight: 100 to 300 parts of glutinous rice, 7 to 21 parts of ham, 10 to 30 parts of oil, 0.5 to 1.5 parts of monosodium glutamate, 0.2 to 0.6 part of salt, 1 to 3 parts of white sugar, 4 to 12 parts of Micong (a kind of chive) and 8 to 24 parts of carrots. The processing technology for the ham Zongzi comprises the following successive steps: pretreatment of bamboo leaves; pretreatment of Micong (a kind of chive) and carrots; pretreatment of glutinous rice; mixing of rice materials; preparation of a raw Zongzi; preparation of a cooked Zongzi; precooling; quick-freezing; and warehousing and refrigeration. The invention has the following advantages: with the processing technology in the invention, the cooking time for the raw Zongzi can be shortened, so the sensory and flavor quality of the ham Zongzi can be improved, the phenomenon of retrogradation of the ham Zongzi can be alleviated, and the viscosity and gelling properties of the Zongzi can be enhanced; meanwhile, the processing technology substantially reduces the deterioration rate of the ham Zongzi, so economic benefits are increased.

The invention discloses a rose tea and a preparation method thereof, wherein the rose tea comprises components with weight proportion: fresh roses 100-200, bamboo leaves 20-30, lemon 10-12, salts 1-3, bamboo shoots 1-3, duchesnea indica 3-5 and wolfberries 2-4. The rose tea has the advantages of smells fragrant and fresh color, uses the bamboo shoots and the duchesnea indica and the like to prepare a nutrient solution to soak the rose tea, and also has the health efficacy of clearing away heat and toxic materials and the like.

The present invention is kudzu beverage compounded with squeezed kudzu juice, water and food additives, including citric acid, sugar, sweetener, potassium sorbate and antioxidant. The present invention has the functions of sobering up, detocating, lowering blood sugar and improving micro circulation, and is tasty and healthy.

The invention discloses a white sticky rice traditional Chinese rice-pudding with multiple health functions and a processing method thereof. The white sticky rice traditional Chinese rice-pudding with multiple health functions is made of white sticky rice, ordinary peanuts, pinto beans, lentinus edodes, sweet-scented osmanthus powder, white sesame seeds, lean pork and auxiliary materials which are wrapped by using bamboo leaves, tightly tied by using bamboo filaments and subsequently well cooked. Each white sticky rice traditional Chinese rice-pudding consists of the following substances: 50-55g (2 spoons) of dry white sticky rice, 4-5 dry ordinary peanuts, 2-3 dry pinto beans, 2-3 pieces (a half of) dry lentinus edodes, 0.01-0.03g of dry sweet-scented osmanthus powder, 0.2-0.3g of dry white sesame seeds, 10-15g (1-2 pieces) of lean pork, 0.01-0.03g of dietary alkali, 0.10-0.15g of refined salt, 0.10-0.15g of chicken powder, 0.05-0.10g of soybean sauce, 0.10-0.15g of blend oil, 2 pieces of bamboo leaves and 1 bamboo filament. The white sticky rice traditional Chinese rice-pudding is rich in nutrition and overflowing in fragrance and has multiple health functions.

The present invention is a pueraria root milk drink using plant as a main material which is prepared by the mixture of pure juice extracted from pueraria root and specially made food additives. The invented drink with uniform turbid state, in milk white colour, having rich milk fragrant and pueraria root fragrant has the functions of allaying one's hunger, engendering liquid and allaying thirst, clearing heat and relieving restlessness and also it has the effects of restoring from the wine, removing toxic substance, avoiding disease and improving the circulatory system if it has been drund since it is made of pure juice of natural wild pueraria root and additives of agar, cellulose sodium, white sugar and milk powder.

The invention provides a preparation method of lophantherum gracile health beer, belongs to the technical field of fermented food, and provides a production process of health beer added with lophantherum gracile extract. The preparation method includes the steps of infiltration and crushing, gelatinization, saccharification, filtration, boiling, cooling, fermentation, sterilization and packaging.According to the preparation method of the lophantherum gracile health beer, lophantherum gracile is applied to the production of beer, and on the basis of retaining the characteristics of original beer, a novel beer beverage with nutrition and health care effects is developed. The lophantherum gracile health beer has the characteristics of strong hop aroma, pure taste, low bitterness value, harmonious and soft beer body with light bamboo fragrance, delicate and white foam and the like. The nutritional value of bamboo leaves is preserved to the maximum through the jet cavitation technology, potential safety hazards of organic solvents are avoided, the demand of people for the beer taste is met, and the nutritional function of the bamboo leaves is enhanced.

The invention relates to a feed additive for raising livestock and poultry, more specifically, a feed additive added with Chinese medicinal materials, in particular relates to a Chinese medicinal material feed additive taking bamboo leaves as main raw materials, and belongs to feed processing industry. The Chinese herbal medicine feed additive taking the bamboo leaves as the main raw materials comprises bamboo leaves, radix isatidis, gynostemma and houttuynia cordata, wherein the bamboo leaves take up more than 50% of total weight. Herb residues generated in a production process of nourishing health products can be further added in the feed additive; a small amount of Chinese medicinal materials such as acanthopanax and astragalus can be further added, and the sum of weights of the two Chinese medicinal materials does not exceed 10% of the total weight. The Chinese herbal medicine feed additive taking the bamboo leaves as the main raw materials has the advantages of reasonable compatibility of medicines, obvious efficacies, safe use, environmental protection and low cost.

The invention relates to a processing method of jasmine Xiangluowang tea. The method comprises the following steps of tea bud picking, enzyme deactivation, rolling, ball twisting until tippy in down,baking, steaming, scenting, firing in reginement processing, and boxing. The processing method of the jasmine Xiangluowang tea carefully chooses a tea bud picking time, uses a method of burning phyllostachys nigra leaves to bake tea leaves after the scenting is finished, and prepares the jasmine Xiangluowang tea with stable quality, good taste and high yield.

The invention discloses a hypnotic comprising, by mass, 1-5 parts of clove, 1-4 parts of papaya, 4-8 parts of dragon teeth, 3-9 parts of greenish lily bulb, 2-5 parts of creeping liriope, 1-3 parts of villous amonmum fruit, 1-2 parts of east Asian tree fern, 1-3 parts of tsao-ko amomum fruit, 2-4 parts of medicinal fatheadtree stem and bark, 1-5 parts of giant gecko, 1-2 parts of sandalwood, 2-3 parts of Chinese knotweed herb, 2-5 parts of cluster mallow fruit, 2-4 parts of buerger pipewort head, 1-6 parts of dried bitter gourd, and 3-8 parts of dogbane leaf. The hypnotic provided by the invention has the functions of convulsion relieving, tranquilizing, heat clearing, restlessness relieving, yin nourishing, body fluid generating, lung moistening, heat-fever clearing, dampness eliminating, coldness relieving, phlegm expelling, malaria stopping, and digestion promoting.