103results about How to "Clearing heat and reducing fire" patented technology

The invention provides a prescription of a plant functional beverage with the function of health care and a preparation method. The beverage is prepared by adopting a compound prescription of traditional Chinese medicines with the functions of clearing away heat and toxic materials, promoting the production of the body fluid and quenching thirst, adding a series of nutritional components and trace elements after extracting and removing precipitates, and preparing by a proper method. The prepared plant functional beverage is sweet, sour and tasty and has the effects of replenishing the nutrition of a human body and regulating the functions of the human body. By drinking the beverage, double aims of quenching thirst and replenishing the nutrition can be achieved.

The invention relates to a food and a making method thereof, in particular to a Tieh-Kuan-Yin glutinous rice cake and a making method thereof. The formulation of the Tieh-Kuan-Yin glutinous rice cake comprises the following compositions: 33 to 37 kilograms of glutinous rice, 48 to 52 kilograms of white granulated sugar, 0.4 to 0.6 kilogram of Tieh-Kuan-Yin tea and 1.9 to 2.1 kilograms of clear flour. The method for making the Tieh-Kuan-Yin glutinous rice cake comprises the following steps: 1) making cake powder; 2) making tea; 3) decocting syrup; 4) making rice cakes; and 5) forming the Tieh-Kuan-Yin glutinous rice cake. The Tieh-Kuan-Yin glutinous rice cake has the effect of anti-aging, anti-cancer, arteriosclerosis resistance, weight-reducing and body-building, sterilization and diarrhea stopping, heat clearing and reduction of pathogenic fire, and refreshment; moreover, the Tieh-Kuan-Yin glutinous rice cake has fine texture, is straw yellow and semitransparent, has elasticity and no impurity, has the fragrance of the Tieh-Kuan-Yin tea, is fresh, sweet, tasty and refreshing, cannot be glued to the teeth, and has no foreign odor.

The invention discloses a lung-moistening biscuit with tea perfume and a processing method thereof. The lung-moistening biscuit with tea perfume is composed of the following materials in parts by weight: 30-50 parts of oat powder, 20-40 parts of common buckwheat, 200-300 parts of wheatmeal, 15-20 parts of snow pear, 8-15 parts of Phyllanthus emblica fruit, 10-15 parts of honey, 6-8 parts of lily root flour, 30-40 parts of lotus seed, 10-15 parts of agaric, 6-10 parts of spina date seed, 6-10 parts of yerba mate, 1-2 parts of mountain ash, 2-3 parts of lemon grass, 1-2 parts of radix asparagi, 1-2 parts of radix glehniae, 2-3 parts of purple bergenia herb, 1-2 parts of astilbe chinensis, 10-15 parts of nutrition additive and 8-15 parts of coix seed oil. The lung-moistening biscuit with tea perfume is integrated with unique fresh tea perfume, sweet and crisp, special in flavor, abundant and balanced in nutrition, applicable to all kinds of people, added with multiple traditional Chinese medicines and compatible with multiple food materials, has the effects on clearing away the lung heat, relieving cough, moistening the lung and strengthening the spleen and clearing away heat and reducing fire, and improves the lung function, thus being healthy.

The invention discloses a nutritive noodle and a production method thereof. The nutritive noodle is prepared from the following raw materials in parts by weight: 40 to 50 parts of flour, 20 to 30 parts of buckwheat powder, 10 to 20 parts of sweet potato starch, 5 to 10 parts of pueraria powder, 5 to 10 parts of Chinese yam, 1 to 3 parts of dietary alkali, 10 to 20 parts of cucumber juice and 10 to 20 parts of water. The production method comprises the following steps: preparing the raw materials, then mixing the flour, the buckwheat powder, the sweet potato starch, the pueraria powder, the Chinese yam, the dietary alkali, the cucumber juice and the water according to the proportion, stirring, curing and processing into a fine dried noodle according to a conventional process. The noodle produced by the production method disclosed by the invention is abundant in nutrition, attractive in appearance and good in mouthfeel; after the nutritive noodle is eaten for a long time, heath care and dietary therapy actions are realized; the nutritive noodle is particularly suitable for sub-health population to eat for a long time.

The invention belongs to the field of a nutrition and health care food and particularly discloses a preparation method of a cumquat and loquat extract. The preparation method comprises the following steps: 1, cumquat processing, i.e. after repeatedly freezing and thawing cumquat, carrying out squeezing, enzymolysis, centrifugation and vacuum decompression concentration to form concentrated solution of cumquat; 2, loquat processing, i.e. carrying out enzyme deactivation, pulping and vacuum decompression concentration on loquat pulp to form concentrated pulp of loquat; 3, preparation of the cumquat and loquat extract, i.e. according to a mass ratio of the concentrated solution of cumquat to the concentrated pulp of loquat to syrup of 1:(0.5 to 1.5):(10 to 22), placing the raw materials into a blending and concentrating tank to concentrate into the soluble solid content of 80 to 85 percent so as to obtain the required cumquat and loquat extract. According to the method, the raw materials are preprocessed in manners of freezing and thawing, enzymolysis, vacuum decompression and the like; the extraction rates of the raw materials are improved; meanwhile, nutritional ingredients of the raw materials are more effectively kept; processing efficiency of the product is improved; and the method is also more beneficial to storage and transportation of the raw materials. the obtained product has exquisite and smooth taste, has the effects of wetting whistle and enabling voice to be louder and is a healthy and leisure beverage.

The present invention discloses a Chinese wolfberry fruit and chrysanthemum flower tea and a preparation method thereof. The Chinese wolfberry fruit and chrysanthemum flower tea consists of the following raw materials: buckwheat 60-80 parts, chrysanthemum flowers 12-15 parts, Chinese wolfberry fruits 15-20 parts, red dates 8-10 parts, longan meat 8-10 parts, lily 10-12 parts, lotus seeds 8-10 parts, licorice 4-6 parts, angelica keiskei 4-6 parts, lophatherum gracile 5-8 parts, hylocereus undulates flowers 3-5 parts, bitter melon seed powder 3-5 parts, and citrus maxima juice 20-30 parts. The obtained Chinese wolfberry fruit and chrysanthemum flower tea can maximumly preserve functional ingredients by protecting color and preventing oxidation. At the same time, the beneficial ingredients are more easily to be separated out by using baking and cold soaking. Meanwhile, by blending with other traditional Chinese medicines, the flower tea has enhanced health-care value, and improved and regulated mouthfeel and flavor, has a buckwheat flavor, and can be organically combined with tea drinks. The flower tea is both convenient for storage and consumption, can be instant for drink once being brewed, is light yellow and translucent in tea color, is fragrant, sweet, and mellow, has efficacies of clearing heat and lowering fire, supplementing kidney and tonifying liver, nourishing heart and calming mind, etc., can lower fire and relieve summer heat, and at the same time improves organism immunity, and is beneficial to human body health.

The invention discloses a heat-clearing alcoholism-relieving carambola composite beverage and a preparation method thereof. The carambola composite beverage is prepared from following raw materials by weight: 15-27% of carambola juice, 20-35% of water nut juice, 8-15% of grosvenor momordica fruit traditional Chinese medicine liquid, 0.05-0.15% of citric acid, 0.1-0.3% of a stabilizing agent and 5-12% of a sweetener, with the balance being water. The carambola juice, the water nut juice and the grosvenor momordica fruit traditional Chinese medicine liquid are used as the main raw materials and the stabilizing agent, the citric acid and the sweetener are added as auxiliaries for the carambola composite beverage. The carambola composite beverage is prepared by steps of preparing the carambola juice, preparing the water nut juice, blending, filling homogeneously and sterilizing. The carambola composite beverage is sour, sweet and refreshing in taste. A cool and refreshing feel can be generated after the beverage is drunk. The beverage has functions of clearing heat, purging fire, relieving alcoholism, and quenching one's thirst. The raw materials are wide in source and low in cost. The beverage and the preparation method are particularly suitable for popularization.

The invention relates to a medicine for treating chronic appendicitis, and in particular relates to a traditional Chinese medicine for treating the chronic appendicitis. The traditional Chinese medicine is prepared from is prepared from Chinese herb plants as raw materials. The traditional Chinese medicine is characterized by being prepared from the following effective components as raw medicine materials in parts by weights: 5g to 15g of rheum officinale, 4g to 13g of cortex moutan, 9g to 15g of honeysuckle, 9g to 15g of fructus forsythiae, 9g to 15g of Chinese violet, 3g to 9g of raw licorice root, 4g to 13g of costustoot, 5g to 15g of root of common peony and 25g to 35g of seed of Chinese waxgourd. All the effective components are matched and complemented with each other, so that the traditional Chinese medicine has the functions of diminishing inflammation and relieving pain, promoting the secretion of saliva and dredging collaterals, reducing fever and decreasing internal heat and the like. Based on the synergistic effects of the effective components, the traditional Chinese medicine is capable of treating both symptoms and root causes, cannot generate side effects and can be used for completely curing symptoms such as abdomen tympany, the labour pains and the dull pains of the abdomen, nausea, vomiting during pregnancy and the like. As a result, the chronic appendicitis is treated effectively.

The invention relates to a liquid sweet tea and a preparation method thereof. The preparation method comprises the following steps: mixing and crushing sweet tea, medlar and liquorice, and then extracting with pure water for 40-60 minutes in a microwave extracting tank; adding chrysanthemum, and then extracting for 5-10 minutes; filtering and adopting a membrane separation process to remove tannin, protein, water-soluble starch and excessive tea polyphenol from a sweet tea material solution; adding pure water into sweet tea membrane separated permeating liquid with the molecular weight of 8000 to achieve a certain volume; adding a defined amount of potassium sorbate; and finally sterilizing at high temperature, bottling and performing split charging, thereby obtaining a health-care tea beverage.

The invention relates to coarse cereal porridge. The coarse cereal porridge is obtained by the steps of: mixing various cooked small coarse cereals, potato flakes and cooked coix seed in a weight ratio of (30-480):(3-48):(1-16), and performing aseptic packaging, wherein the cooked small coarse cereals are prepared by mixing cooked corn grits, pea grits, rolled oats and bitter buckwheat grits in a weight ratio of 1:1:1:1. The coarse cereal porridge has rich nutrition, is convenient to eat, and meets the demand of people on eating fresh coarse cereal porridge under the condition that the meal cannot be cooked conveniently due to journeys, extra work and the like.

The invention discloses a jujube and lily beverage and a preparation method thereof. The jujube and lily beverage consists of the following raw materials in parts by weight: 20-30 parts of lilies, 0.2-0.6 part of citric acid, 0.1-0.3 part of sodium chloride, 0.4-0.8 part of monostearin, 0.03-0.06 part of albumen sugar, 4-6 parts of glucose syrup, 0.02-0.04 part of sodium carboxymethylcellulose, 0.3-0.6 part of trisodium phosphate, 0.1-0.3 part of ethyl maltol, 10-20 parts of jujubes and 0.2-0.4 part of vitamin C. The method disclosed by the invention comprises the following steps: (1) juice extraction; (2) mixing; (3) pre-sterilization; (4) canning; (5) sterilization; (6) back-pressure cooling, inspection and delivery-into-warehouse.

The invention discloses a multi-flavored fruit and vegetable juice prepared from raw materials of, by weight: 50-80 parts of balsam pear juice, 20-40 parts of celery juice, 30-50 parts of cucumber juice, 50-70 parts of water chestnut juice, 20-40 parts of pear juice, and 20-35 parts of honey. The multi-flavored fruit and vegetable juice provided by the invention is prepared from the raw materials of honey and 5 fruits and vegetables. The obtained fruit and vegetable juice has a fragrance of fruits and vegetables, unique mouthfeel, and a refreshing and delicious taste. With the fruit and vegetable juice, various nutrients of the fruits and the vegetables are reserved to a maximal extent. The fruit and vegetable juice does not contain any chemical additive, and provides functions of heat clearing, inner fire reducing, body fluid promoting, thirst quenching, skin moistening, appetite promoting, spleen strengthening, and the like. Therefore, the multi-flavored fruit and vegetable juice is a healthy, green, and safe natural beverage.

The invention discloses a health-care chicken essence rich in amino acids and a production method thereof. The chicken essence is made of the following components in parts by weight: 20-25 parts of sodium glutamate, 25-35 parts of edible salt, chicken enzymolysis 5-10 parts of powder, 15-25 parts of maltodextrin, 1-3 parts of kudzu root powder, 2-3 parts of lotus seed powder, 1-3 parts of yeast powder, 1-4 parts of white sugar, 0.5 parts of disodium nucleotide ‑1.5 parts, ginger powder 0.1‑0.3 parts, white pepper powder 0.3‑0.5 parts, onion powder 0.5‑0.8 parts, scallop powder 0.1‑0.3 parts, hydrolyzed vegetable protein powder 1‑3 parts. The chicken enzymatic hydrolysis powder prepared by the two-step enzymatic hydrolysis method of the present invention can convert chicken protein into essential amino acids for the human body to the greatest extent, and supplement the needs of the human body; the kudzu root powder and lotus seed powder added in the present invention have very high health care effects; The production process of the invention is simple and has good application prospects.

The invention specifically relates to a making method for a secret Fuyang nourishing tonifying recipe, which belongs to the technical field of Chinese herbal preparations. The making method comprises the following steps: step 1, decocting 13 traditional Chinese medicines consisting of ephedra stem, apricot kernel, gypsum, cassia twig, honeysuckle bud and flower, dried orange peel, mint, root poria, isatis root, etc. in an earthenware pot so as to obtain a cold-repelling soup; step 2, taking another stir pan and stir-frying mutton until the mutton is tasty; step 3, adding 22 traditional Chinese medicines consisting of ginseng, red ginseng, Dangshen, Adenophora potaninii, adenophora root, red sage root, heterophylly falsestarwort root, etc. into the stir pan used in the step 2 and carrying out mixing and frying; and step 4, adding a soup prepared by decocting 15 raditional Chinese medicines consisting of figwort root, unprocessed rehmannia root, processed rehmannia root, milkvetch root, fried monkshood flake, prepared fleece flower root, poria, gordon euryale seed, cassia bark, epimedium herb, actinolite and the like into the stir pan used in the step 3 and carrying out stewing until the above-mentioned materials are totally cooked. The objective of the invention is to overcome the problems that a traditional making method for a Fuyang soup is easy and the prepared Fuyang soup cannot exert conditioning effects like blood circulation invigoration for menstruation promotion, tonifying of middle-Jiao and Qi, blood generation, pain elimination, nourishing of the kidney, yang invigoration, body fluid generation for nourishing of yin, tonifying of the spleen, the stomach, the lung and the liver, eyesight improvement, calming of liver wind, relieving of fainting, blackening of hairs, tendon reinforcement, etc.

The invention relates to a formula of health-care tea of oolong tea, which contains the following components in parts by mass: 17 parts of oolong tea dust, 6 parts of chrysanthemum, 3 parts of lophantherum gracile and 1 part of lotus seed core. The tea soup of the health-care tea has sweet, cool and pure taste, mellow mouth feel and exquisite and fragrant tea fragrance and is popular with consumers. By preparing various preparations in the formula reasonably and combining oolong tea and Chinese herbal medicines organically, the effects of the components are mutually promoted, and the integrative effect is better. The health-care tea has the effects of promoting the production of the body fluid, quenching thirst, reducing fever, reducing pathogenic fire, soothing the nerves, relieving restlessness, resisting senility, resisting cancers, resisting arteriosclerosis, promoting urination, dredging the bowels and the stomach and the like.

The invention provides a preparation method of winter honey sour cream. The preparation method is characterized by comprising the steps of: washing and juicing sour pears, precipitating for 2-3 hours, extracting sour pear juice, pouring the sour pear juice and honey into an agitation tank according to the mass ratio of 100:0.8-1.2, heating to 40-45 DEG C, stirring and filtering, concentrating the filtrate under high vacuum degree and atmospheric temperature conditions, and extracting out for later use when the moisture content is 18-19%; adding fresh folium eriobotryae into boiling water for stewing with mild fire, evaporating moisture and filtering until the mass ratio of the fresh folium eriobotryae to the boiling water is 1:2 to obtain filtrate for later use; decrystallizing winter honey, and then filtering for later use; and pouring the prepared sour pear cream, fresh folium eriobotryae juice and winter honey into the agitator tank for agitating according to the mass ratio of 10:0.2:6, filtering and then concentrating under the high vacuum degree and atmospheric temperature conditions, pumping into a finished tank when the moisture content is 18-19%, thereby obtaining the winter honey sour pear cream. The product by adopting the preparation method has the effects of moistening lung, relieving a cough and reducing phlegm and cooling and preventing sunstroke.

The invention relates to a technical process of ilex latifolia thumb and belongs to the technical field of tea treatment before extraction. The technical process comprises the following steps: (1) picking; (2) withering; (3) de-enzyming; (4) thermally rubbing; and (5) drying. The technical scheme effectively solves the problem that in the prior art, the manufactured ilex latifolia thumb is excessive bitter, and in a soaking process, the ilex latifolia thumb wrapped outside is expanded first in boiled water to diffuse unique tea fragrance of the ilex latifolia thumb; the ilex latifolia thumb has the characteristics of being small in amount and strong in flavor; then honeysuckle is made, the honeysuckle is tasteless and does not affect the original unique flavor of the ilex latifolia thumb, and further can promote tea fragrance of the ilex latifolia thumb. From the aspect of taste, when people drink the ilex latifolia thumb manufactured by virtue of the technical scheme, a part of original strong bitterness of the ilex latifolia thumb is removed by fragrance of honeysuckle and honey, and mellow and sweet tastes are left in the oral cavity and throat after the ilex latifolia thumb is drunk.

The invention discloses a wrinkled giant hyssop herb mint tea and a preparation method thereof. The wrinkled giant hyssop herb mint tea is prepared from the following raw materials in parts by weight: 60-80 parts of tartarian buckwheat, 10-12 parts of mint, 12-15 parts of wrinkled giant hyssop herb, 4-6 parts of lophatherum herb, 3-4 parts of pine needles, 3-5 parts of hippophae rhamnoides leaves, 3-5 parts of prepared rehmannia roots, 3-6 parts of loquat flowers, 5-7 parts of chrysanthemums, 6-8 parts of licorice roots, 8-10 parts of jack fruits, 6-8 parts of crystal sugar and 20-30 parts of lemon juice. According to the wrinkled giant hyssop herb mint tea prepared by the preparation method disclosed by the invention, color protection and oxidation protection are adopted, so that functional components are furthest reserved; besides, baking and quenching techniques are adopted, so that beneficial components are easier to separate out; besides, when the wrinkled giant hyssop herb mint tea is compounded with other traditional Chinese medicine components, the health care value is increased, the mouth feel and the flavor are improved and harmonized, the flavor of the tartarian buckwheat is provided, and the wrinkled giant hyssop herb mint tea is organically combined with a tea beverage. The wrinkled giant hyssop herb mint tea is convenient to store and drink, can be drunk after being brewed, the tea color is light yellow and bright, and the tea soup is fragrant, sweet and mellow; the wrinkled giant hyssop herb mint tea has the efficacies of clearing heat to reduce pathogenic fire, invigorating the spleen, stimulating the appetite, moistening lung for arresting cough, promoting fluid production to quench thirst, dispelling hotness and dispelling food retention, and has the functions of dispelling hotness, relieving restlessness, stimulating the appetite, strengthening constitutions and being beneficial to organism health.

The invention discloses a processing method of preserved snow lotuses and belongs to the field of food processing. The processing method is characterized in that an adopted processing process flow comprises the following steps: selecting materials; peeling off and cutting; blanching; immersing with sulfur; sugaring; boiling with sugar; drying; and packaging. The processing method of preserved snow lotuses has the beneficial effects that the product is glittering and translucent, is sweet and delicious, has fine and smooth, and soft tissues and has a soft taste and abundant flesh, a unique aroma of the snow lotuses and abundant nutrients; the product contains a plurality of types of nutrient substances including proteins, vitamins and the like so that the immunologic function of organisms can be easily enhanced; and the product has the health effects of building bodies, improving the immunity of human bodies, clearing away internal heat and the like, and is a green and healthy health food.

The invention belongs to the field of food processing and particularly relates to a preservation method of chicken feet with pickled peppers. The preservation method comprises steps as follows: before radiation sterilization, chicken feet are soaked in a soaking solution, the chicken feet can have a good flavor and have a remarkable color retention function, and use of nitrite and other color retention agents is avoided; after soaking, the chicken feet, the soaking solution and a preserving fluid are subjected to vacuum packaging together, irradiation off-odor produced in the irradiation process can be effectively prevented, the guarantee period of the chicken feet with the pickled peppers is prolonged, besides, the chicken feet with the pickled peppers have the functions of clearing heat and decreasing internal heat, and the chicken feet with the pickled peppers are suitable for more people.

The invention provides a green tea plant beverage and a preparation method of same. The green tea plant beverage is prepared from local tea leaves from Guizhou, Momordica grosvenori, coix seeds, fructus cinnamoii and bitter gourds. The green tea plant beverage has strong fragrance and mellow and refreshing taste, has the effects of dispelling moisture and moisturizing dryness, clearing heat and reducing internal fire, and is very suitable for people being liable to get inflamed.

The invention provides a method for processing and making pickled mandarin fish, and relates to the technical field of processing and making of pickled mandarin fish. The method for processing and making the pickled mandarin fish is characterized by comprising the following operation steps: cleaning mandarin fish, air-drying the mandarin fish, pickling the mandarin fish, fermenting and making. Themethod is reasonable and is convenient to operate, the pickled mandarin fish is nutrient-rich, and the storage time is prolonged.

The invention belongs to the breeding industry field and relates to feed additives, in particular to a feed additive capable of improving fattening pig meat quality. According to the technical scheme, the feed additive capable of improving fattening pig meat quality is prepared from, by weight, 60-80 parts of stems and leaves of lonicera macranthoides, 2-5 parts of amino acid premix, 0.1-0.5 part of selenium yeast, 0.3-1.5 parts of mineral element premix and 10-15 parts of lily leaf powder. By the adoption of the technical scheme, the feed additive has the advantages that the redness value of the longissimus of the back of a slaughtered pig can be remarkably increased, and the carcass meat production rate is increased. The method is easy to implement, and operation is easy and safe.

The invention discloses a teabag containing paeoniifolia for clearing heat, reducing pathogenic fire, resisting bacterium and diminishing inflammation, which is characterized by consisting of paeoniifolia, mint, honeysuckle and mulberry leaf; and the weight percentage of all the components is as follows: 25 to 65 percent of paeoniifolia, 15 to 55 percent of honeysuckle, 10 to 50 percent of mint and 1 to 30 percent of mulberry leaf. The teabag is rich in trace elements and amino acid required by human body such as potassium, calcium, ferrum, vitamin, folic acid and the like, has the functions of clearing heat, reducing pathogenic fire, resisting bacterium and diminishing inflammation and being good for health, can relieve and avoid pain of people caused by the factors including getting pathogenic fire, getting a cold, being easy to be infected by bacteria and the like, and is convenient for carrying.

The invention relates to a traditional Chinese preparation, in particular to the traditional Chinese preparation for treating excess fire toothache. The traditional Chinese preparation mainly comprises the following raw materials in parts by weight: 8-12 parts of schizonepeta, 7-11 parts of radices sileris, 8-11 parts of rhizoma cimicifugae, 4-7 parts of as arum, 6-12 parts of gypsum, 8-12 parts of fried green tangerine peel, 4-7 parts of liquorice, 15-22 parts of dandelion and 16-24 parts of honeysuckle. The traditional Chinese preparation has the advantages of capabilities of clearing away heat and relieving swelling and pain, no toxic and side effects, good treatment effect, quick action, low possibility of relapse after healing and the like, and is lower in cost; and the raw materials are easy to get.

The invention relates to the technical field of traditional Chinese medicine formulas and preparation methods thereof, and particularly relates to a traditional Chinese medicine formula for stopping novel drug addiction and carrying out rehabilitation treatment on sequelae and a preparation method thereof. The traditional Chinese medicine formula comprises the following components in parts by weight: 20-45 parts of carambola flowers, 30-35 parts of salvia miltiorrhiza, 20-35 parts of polygala amflra, 30-45 parts of rhizoma acori graminei, 9-18 parts of gardenia jasminoides, 15-30 parts of fructus schizandrae, 25-50 parts of dried tangerine or orange peel, 40-50 parts of herba violae, 30-35 parts of radix semiaquilegiae, 40-50 parts of dandelion roots, 30-35 parts of Chinese milkwort, 20-30 parts of semen ziziphi spinosae, 20-30 parts of feather cockscomb seeds, 25-30 parts of mother-of-pearl, 30-35 parts of snakegourd seeds, 20-30 parts of pinellia ternate, and 10-20 parts of fritillaria cirrhosa. The traditional Chinese medicine formula disclosed by the invention is good in curative effect, and fills up a gap in stopping domestic novel drug addiction and carrying out rehabilitation treatment on sequelae.

The invention discloses a canned food with stomach nourishing and tonifying effects and a preparation method of the canned food. The canned food with stomach nourishing and tonifying effects comprises the following raw material components in parts by weight: 25-40 parts of water chestnuts, 10-30 parts of chestnuts, 70-80 parts of tomatoes, 20-30 parts of hawthorn powder, 15-45 parts of radix puerariae, 3-6 parts of rhizoma atractylodis macrocephalae, 4-7 parts of panax pseudoginseng, 2-4 parts of fructus amomi, 2-4 parts of honeysuckles, 2-4 parts of pumpkin leaves, 5-10 parts of honey, 3-8 parts of citric acid, 1-3 parts of table salt and 300-500 parts of water. The preparation method comprises the production process flows of material selecting; braising; extracting; decocting; mixing; and sterilizing and packaging. The canned food prepared by using the preparation method is unique in flavor, rich in nutrition, wide in raw material source, low in production cost and wide in market prospect, has the effects of clearing away heat and purging fire as well as nourishing the stomach and tonifying the spleen, and also has the effects of maintaining beauty and keeping young as well as enhancing the immunity of a human body if being taken frequently.

The invention discloses spicy and hot beef granules and a processing method thereof. The spicy and hot beef granules are prepared from the following raw materials in parts by weight: 50-85 parts of beef, 0.4-0.6 part of seed powder of Chinese prickly ash, 6-10 parts of oat powder, 8-10 parts of Chinese yam juice, 5-8 parts of satay sauce, 6-8 parts of fish meat, 3-5 parts of crab cream, 0.2-0.3 part of houttuynia cordata, 0.2-0.3 part of gynostemma pentaphylla, 0.2-0.3 part of radix polygonati officinalis, 0.1-0.3 part of selfheal, 0.2-0.3 part of mucuna birdwoodiana, 1-2 parts of fennel stem and leaf, 5-10 parts of capsicum frutescens, 4-6 parts of white spirit, 0.5-1 part of lemon vinegar, 1-2 parts of ginger juice, 2-3 parts of refined salt and a proper amount of flavor nutrition agents. According to the spicy and hot beef granules prepared by the invention, the fish meat and the crab cream are added, so that the beef granules are rich in nutrition and are delicious; the fish meat and the crab cream are mixed with the fennel stem and leaf, the capsicum frutescens and the white spirit to salted, the spicy taste is increased during deodorization, the process is simple and is easy to operate, and the taste is spicy, delicious, crispy and refreshing; the multiple traditional Chinese medicine health components are added and thus the beef granules have the effects of regulating lipid and losing weight, inhibiting bacteria and diminishing inflammation and clearing heat and decreasing internal heat.

The invention discloses a stomach-nourishing nutritious can and a making method thereof. The stomach-nourishing nutritious can is prepared from, by weight, 25-35 parts of water chestnuts, 1-3 parts of chicken essence, 10-20 parts of Chinese chestnuts, 3-5 parts of a sweetening agent, 40-50 parts of cucumbers, 5-7 parts of honey, 20-40 parts of hawthorn powder, 4-6 parts of sweet potato vines, 15-25 parts of milkvetch roots, 2-4 parts of honeysuckle flowers, 2-4 parts of roots of straight ladybell, 2-4 parts of fructus amomi, 4-6 parts of cornua cervi pantotrichum and 300-400 parts of water. The production technology comprises the steps of material selecting, braising, extracting, decocting, mixing and sterilizing and packing. The made can is unique in flavor and rich in nutrition and has the effects of clearing heat, decreasing internal heat, nourishing the stomach and tonifying the spleen, the functions of maintaining beauty, keeping young and improving human body immunity are achieved after the stomach-nourishing nutritious can is taken for a long time, the raw materials are wide in source, the production cost is low, and a wide market prospect is achieved.

The invention aims to provide a moisturizing herbal mask. The moisturizing herbal mask is prepared from raw materials including, by weight, 5-10 parts of seaweed, 20-30 parts of aloe, 5-10 parts of honeysuckle, 5-10 parts of liquorice, 10-15 parts of honey and 20-40 parts of milk. The invention further provides a preparation method of the moisturizing herbal mask. The moisturizing herbal mask has the advantages of being natural without stimulation and dependence and good in effect, and shortcomings of high stimulation and poor effect in the prior art are overcome.