44results about How to "Clearing lung and relieving cough" patented technology

The invention discloses lotus leaf, rose and red bean milk powder which is prepared from the following raw materials in parts by weight: 3-5 parts of lotus leaf powder, 2-4 parts of rose petals, 60-70 parts of fresh milk, 20-30 parts of composite red bean pulp, 3-4 parts of puffed composite red bean residue powder and 10-20 parts of traditional Chinese medicine extracting solution. The lotus leaf, rose and red bean milk powder is savory and mellow in mouthfeel, unique in formula and simple in process, and the produced milk powder has heavy rose petal flavor and has certain effects of maintaining beauty and keeping young and resisting caducity.

The invention relates to a production technology of plant pigment five-color glutinous rice. The production technology comprises the following steps: soaking polished glutinous rice with a yellow food dye, a black food dye, a green food dye, a violet food dye and a red food dye for dying, and then cooking in a steaming pot so as to obtain the plant pigment five-color glutinous rice. The five-color glutinous rice is obtained by dying the polished glutinous rice with natural plant pigment, in the whole preparation process, hazardous substances are not added, and hazardous waste is also not generated. The made dye is natural and environmental-friendly, and supplements one another in pharmacology, and various nutrient components are increased, so that the prepared five-color glutinous rice is bright and beautiful in color and has various flowery odour, the color vision and the taste sense of the glutinous rice are improved, and the appetite of people is improved. The five-color glutinous rice is loved by people, and rich in nutrition, and has the effects of removing heat from the lung to relieve a cough, cooling blood for hemostasis, dissipating blood stasis, reliving a pain, strengthening immunity of human bodies, clearing heat, removing toxicity, promoting blood circulation for removing obstruction in collaterals, calming the liver and improving eyesight. The production technology is simple to prepare, convenient to operate and suitable for popularization and production.

The invention discloses tea feed for raising chicken immunity and a preparation method thereof. The tea feed for raising chicken immunity comprises tea leaves, Portulaca oleracea, mulberry leaves, honeysuckle, Houttuynia cordata, Prunella vulgaris, corn flour, soybean meal, sweet potato pulp, vinasse, bone meal, silkworm chrysalis powder, earthworms and a feed starter. The preparation method comprises 1) chopping and uniformly mixing raw materials such as fresh tea leaves, Portulaca oleracea and mulberry leaves to obtain mixed forage, 2) uniformly mixing the mixed forage, corn flour and soybean meal, putting the mixture into a fermenting tank and carrying out seal fermentation, 3) uniformly mixing and sterilizing the fermented material, silkworm chrysalis powder and earthworm powder and 4) carrying out vacuum packaging on the feed. The tea feed uses the tea as the raw material of the chicken feed to expand the utilization way of the summer and autumn tea raw materials. The tea and the Portulaca oleracea in the feed can improve the immunity of the chicken and reduce the diseases. The fermented feed has a good taste, is rich in nutrients and can promote the growth of chickens.

The invention discloses a noodle capable of dispelling wind-cold. The noodle is composed of the following raw materials in parts by weight: 70 to 80 parts of wheat, 40 to 50 parts of pinto bean, 30 to 40 parts of lentil, 10 to 15 parts of gingko, 10 to 15 parts of gorgon fruit, 17 to 22 parts of leek, 20 to 25 parts of onion, 19 to 26 parts of mutton, 6 to 8 parts of raw ginger, 3 to 4 parts of low sodium salt, 1 to 2 parts of divaricata saposhnikovia root, 1 to 2 parts of bupleurum, 1 to 2 parts of perilla leaf, 1 to 2 parts of folium artemisiae argyi, 1 to 2 parts of noodle modifier, and a proper amount of water. The preparation method adopts wheat, pinto bean and lentil as the main raw materials; the pinto bean has the functions of enriching the blood, strengthening the immunity, assisting the cell repairing, and preventing aging; the lentil has the functions of purifying abnormal blood, clearing throat, relieving pains, clearing heat, eliminating swelling, and removing heat from the lung to relieve cough; the leek has the functions of invigorating the stomach, raising the spirit, promoting the intestinal tract movement, and warming; the mutton has the functions of strengthening the human immunity, dispelling the cold, warmly reinforcing the blood and qi, tonifying the spleen qi, tonifying the shape deficiency, promoting the appetite, and fortifying the strength; and the raw ginger has the functions of preventing oxidation, inhibiting cancer, promoting appetite, invigorating the spleen, killing bacteria, removing toxicity, and dispelling the wind-cold.

The invention provides a Chinese yam-green tea glutinous rice cake and a production method thereof, which relate to the technical field of food processing. The Chinese yam green tea glutinous rice cake is prepared from the following raw materials in parts by weight: 20 to 40 parts of glutinous rice, 5 to 12 parts of polished round-grained rice, 5 to 9 parts of milk powder, 4 to 9 parts of yellow rice, 4 to 10 parts of Chinese yam, 2 to 4 parts of green tea, 3 to 6 parts of honey, 3 to 8 parts of fruit and vegetable powder and 5 to 10 parts of healthcare additive. The production method comprises the following steps: (1) producing main material powder; (2) producing Chinese yam-green tea paste; (3) producing a glutinous rice cake blank; and (4) steaming. According to the Chinese yam-green tea glutinous rice cake, no harmful substance is added or generated in a process from formulating to the production, the ingredients are natural, safe, healthy and rich in trace elements such as vitamins and minerals, the Chinese yam-green tea glutinous rice cake is soft and refreshing in taste, glutinous and non-greasy, unique in flavor, and unlikely to produce unfavorable effects such as heat generation after being eaten, and has the healthcare efficacies of invigorating spleen and supplementing Qi, nourishing Yin, promoting the secretion of saliva or body fluid, relieving exterior syndrome, dispelling the coldness 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 black perilla frutescens rice dumpling and a making method thereof and belongs to the field of food processing. The black perilla frutescens rice dumpling is made from, by weight, 300-400 parts of sticky rice, 10-15 parts of perilla frutescens stem ash, 5-20 parts of perilla frutescens seeds, 30-50 parts of streaky pork, 20-50 parts of castanea henryi, 1-5 parts of amomum tsao-ko powder, 1-5 parts of pepper powder, 20-30 parts of edible oil and 5-9 parts of table salt. The making method includes the steps that the raw materials are taken, and the black perilla frutescens rice dumpling is prepared through the procedures of rice washing, ash preparing, rice stirring, stir-frying, stuffing preparing, rice dumpling wrapping and cooking. The black perilla frutescens rice dumpling is rich in nutrition, special in flavor, delicious, tasty, glutinous but not greasy and easy to digest, and has the healthcare effects of promoting flow of qi and harmonizing the stomach, tonifying the spleen and nourishing the kidney, relieving exterior syndromes and dispelling cold and the like.

The invention belongs to the technical field of traditional Chinese medicine chewing gums and particularly relates to a trollflower chewing gum and a preparation method thereof. The trollflower chewing gum is prepared from the following main raw materials in parts by weight: 120-140 parts of edible gum base, 6-10 parts of lecithin, 10-15 parts of glycerinum, 14-20 parts of xylitol, 30-40 parts of trollflower, 5-9 parts of lotus leaf, 10-14 parts of folium eriobotryae, 7-10 parts of radix glycyrrhizae, 5-9 parts of fructus gardeniae, 8-12 parts of radix puerariae, 4-8 parts of herba menthae, 6-9 parts of radix platycodi, 3-6 parts of herba portulacae, 5-9 parts of folium perillae, 3-5 parts of fructus citri sarcodactylis and 3-5 parts of isomaltitol. The trollflower chewing gum is safe, and is mild in medicine property, free of irritation and convenient to carry; clinical application proves that the trollflower chewing gum has the effects of obviously improving the main symptoms such as dry cough, throat itching and pharyngalgia and the like of patients with chronic pharyngitis and obviously improving the symptoms such as retropharyneal folliculosis, excreta and throat congestion and the like.

The invention discloses a compound plateau sea-buckthorn drink and a preparation method thereof, and belongs to natural healthcare drinks, in particular relates to a healthcare drink which takes plants as raw materials, and a preparation method of the healthcare drink. The compound plateau sea-buckthorn drink mainly comprises the following raw materials as active components: sea-buckthorn fruit extractive concentrated juice, ginseng fruit, an acanthopanax extract, sea-buckthorn leaves, ginseng, dendrobium officinale, rosa roxburghii, opuntia ficus-indica and the like. The compound plateau sea-buckthorn drink has the beneficial effects that as the raw materials are compounded, a very good synergistic effect can be achieved, and a product made of the raw materials has the functions of nourishing spleen and warming stomach, generating body fluid and quenching thirst, enriching qi, clearing heat and moistening lung as well as preventing fatigue, and is particularly applicable to middle-aged and aged people suffering from mouth parching and tongue scorching, lassitude, deficiency of qi and blood, heavy phlegm and long-lasting cough.

The invention discloses a siraitia grosvenorii healthy tea, belonging to the field of healthy beverage. The siraitia grosvenorii healthy tea comprises the following components in parts by weight: 15-30 parts of siraitia grosvenorii, 10-20 parts of liquorice, 4-15 parts of the husk of aloe vera, 3-15 parts of arabian jasmine flower, 2-10 parts of oolong tea, 6-16 parts of barbary wolfberry fruits, 2-11 parts of gingers, 5-14 parts of mulberry leaves and 50-100 parts of water. The siraitia grosvenorii healthy tea not only is excellent in mouth feeling, but also has the efficacies of clearing away heat and cooling blood, moisturizing the lung and reducing phlegm, and removing heat from the lung to relieve cough, protecting the liver, as well as has good healthy and treatment effect on the diseases of asthma and the like, the human immunity can be enhanced, and the siraitia grosvenorii healthy tea is well popular with people.

The invention provides a traditional Chinese medicine effervescent tablet for treating respiratory diseases. The traditional Chinese medicine effervescent tablet consists of the following components such as extract of lily, platycodon grandiflorum and glycyrrhiza uralensis, an acid agent, an alkaline agent, a filling agent, a surfactant, a binder, a sweetening agent and a lubricant. The invention further provides a method of preparing the traditional Chinese medicine effervescent tablet. The preparation method comprises the following steps: drying and crushing the extract of lily, platycodon grandiflorum and glycyrrhiza uralensis into fine powder; adding dry powder of the acid agent, 60-80% of alkaline agent, the filling agent, the surfactant and the sweetening agent to the fine powder, and uniformly mixing; and dissolving the binder with absolute ethyl alcohol and then adding the mixture into the powder to uniformly mix and pelletize, adding the lubricant and the rest of the alkaline agent into the particles, and tabletting after uniformly mixing the components to form the traditional Chinese medicine effervescent tablet. The traditional Chinese medicine effervescent tablet has the functions of removing heat from the lung to relieve cough and dredging lung qi, is suitable for treating various respiratory diseases, and especially suitable for relieving symptoms such as throat discomfort, dry throat, pharyngalgia, nasal obstruction, rhinocnesmus, cough or dry cough, hoarseness, chest distress and asthma, which are caused by air pollution such as haze.

The invention discloses a formula of selenium-containing beverage. The beverage is prepared through the steps of (1) cleaning raw materials and preparing a liquid: cleaning momordica grosvenori, honeysuckles, chrysanthemum, astragalus membranaceus, fructus lycii, stevia rebaudiana and pitted red dates, and adding 6.4 L of distilled water according to the weight ratio of the raw materials to water of 1:8, boiling the liquid, and decocting the raw materials on soft fire until the liquid is thick, and removing residues to obtain a concentrated liquid; (2) tea treatment: adding 7 L of distilled water to selenium-rich tea leaves according to the weight ratio of the tea leaves to water of 1:35, and mix-boiling the tea leaves in water for 20-30 min, allowing the tea to stand to cool the tea, filtering and washing the tea, and adding 1 L of a sodium selenite solution being 13-20 mg / L in selenium content, and stirring the tea uniformly to prepare 8 L of the selenium-rich tea; and (3) blending the beverage: mixing 8 L of the selenium-rich tea in the step (2) and 3 L of the concentrated liquid in the step (1), and stirring the mixture uniformly, and adding 265 L of distilled water with uniform mixing and stirring to obtain a finish product which is packaged in bottles. During the raw material boiling and liquid preparing process, a method of boiling the raw materials and decocting the raw materials on soft fire is employed, thereby holding a fresh fragrance of the raw materials.

The invention discloses a heart fire clearing chive fragrance noodle. The heart fire clearing scallion fragrance noodle is made from, by weight, 900-1000 parts of wheat flour, 0.5-0.6 parts of Herba Plantaginis, 0.9-1 part of ginkgo seed, 0.7-0.8 parts of Rhodiola rosea, 1-1.2 parts of Radix Pseudostellariae, 0.6-0.7 parts of Fructus Citri Sarcodactylis, 20-25 parts of chives, 40-46 parts of quail eggs, 30-35 parts of asparagus, 30-35 parts of Chinese yam, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The noodle developed in the invention has the advantages of good quality, good mouthfeel, bright color, abundant nutrition and delicious taste.

The invention discloses ormosia beef seasoning powder which is prepared by the following raw materials in part by weight: 4 to 6 parts of composite spice, 4 to 6 parts of composite nutrition extract, 4 to 6 parts of pure beef powder, 1 to 2 parts of pure beef tallow, 3 to 4 parts of corn starch, 43 to 47 parts of essence, 28 to 30 parts of edible salt, 2 to 4 parts of I+G, 4 to 7 parts of white sugar, 2 to 4 parts of yeast extract, 6 to 8 parts of maltodextrin, 0.2 to 0.4 part of disodium succinate, 0.4 to 0.6 part of hydrolysis plant albumen powder, 2 to 4 parts of banana freeze-dry powder and 0.5 to 1 part of songhua pollen. The ormosia beef seasoning powder has unique fragrance and rich nutrition and has fragrance of ormosia; nori has a special delicious flavor; the composite nutrition extract is rational in formula; and food in convalescence and health is realized. Rhodiola rosea can tonify the spleen, regulate qi and nourish the blood; the ormosia beef seasoning powder can mainly cure weakness, choking sensation in chest and the like; and effects of activating blood, stopping bleeding, clearing the lung, stopping cough, clearing away heat and checking vaginal discharge are achieved.

The invention provides a water chestnut cake processing method, which belongs to the field of food processing. The water chestnut cake comprises the following raw materials in parts by weight: 120-150parts of water chestnut powder, 10-20 parts of aloe, 20-25 parts of dandelion, 4-8 parts of mulberry leaf, 6-8 parts of loquat leaf, 7-10 parts of konjak powder, 4-6 parts of sugarcane, 3-5 parts ofsweet osmanthus, 4-6 parts of honey, and a proper amount of water. The processing method comprises the following steps: water chestnut powder and konjak powder are uniformly stirred in water, and a loquat leaf extract, mixed juice and plant powder are added to prepare the product. According to the invention, nutrition components can be completely kept during a making process, the prepared water chestnut cake has the advantages of abundant nutrition and moderate viscosity, has the functions of clearing heat and relieving flatulence, and nourishing yin and moisturizing dryness, has the characteristics of convenient eating and excellent mouthfeel, and is suitable for eating for various populations.

The invention discloses lardizabalaceae-flavor avocado sour milk. The lardizabalaceae-flavor avocado sour milk utilizes lardizabalaceae fruits and avocado fruits as raw materials; and cercis and ardisia japonica are also added so as to prepare the lardizabalaceae-flavor avocado sour milk. The nutritive values of the lardizabalaceae fruits and the avocado fruits are fully utilized, and are in mutual compatibility with the traditional Chinese medicines so as to synergistically effect. Thus, the prepared lardizabalaceae-flavor avocado sour milk has the functions of clearing the lung, stopping coughing, moistening the lung and reducing phlegm. According to the invention, the avocado fruits are primarily fermented with sweet distiller yeast, the cercis is primarily fermented with fruit wine yeast, and combined enzymatic hydrolysis is performed on the ardisia japonica by using cellulase, hemicellulase and protease, so that mellow aroma is added to the final products; thus, the prepared final products are fine and smooth in taste, and suffuse fruit fragrance all around. Moreover, the final products are unique in flavor and rich in nutrition, and have outstanding health-care functions. Being frequently eaten, the lardizabalaceae-flavor avocado sour milk is capable of obviously improving discomforts of the people with sore throat caused by years of smoking. The lardizabalaceae-flavor avocado sour milk is simple in production technology and easy to realize; thus, the lardizabalaceae-flavor avocado sour milk can follow the development trends of the times, and is feasible for mass production.

The invention discloses a method for processing passiflora foetida nutrition powder. The passiflora foetida nutrition powder is formed by adopting the steps of raw material pretreatment, composite enzyme treatment, mixing, homogenization, degassing, sterilization, vacuum concentration, vacuum drying, smashing, filtration and packaging and the like. In the passiflora foetida nutrition powder processed by adopting the method, astringency in the raw material can be removed through steam deactivation of enzymes, and the taste of the finished nutrition powder is improved; through complex enzyme processing, more nutrient substances can be separated from passiflora foetida, the utilization rate and nutrient value of passiflora foetida are improved, the product is in a particle powder shape, the product can be made with water to serve as a beverage, an appropriate amount of water can be added into the powder and the powder can be stirred to be nutritional paste, eating modes are many, and the passiflora foetida nutrition powder has effects of clearing heat and removing toxicity, clearing the lung and suppressing cough, warmly invigorating the spleen and stomach and performing detumescence and the like.

The invention provides a radix millettiae speciosae and green tea beverage and a preparation method thereof and relates to the technical field of beverage processing. The radix millettiae speciosae and green tea beverage is prepared from, by weight, 80-120 parts of a radix millettiae speciosae extract, 50-70 parts of green tea soup, 2-8 parts of passion fruits, 0.5-2 parts of kumquats, 0.5-3 partsof emblic leafflower fruits, 2-8 parts of fructus momordicae, 0.5-3 parts of citrus embryos and 0.5-2 parts of kapok. The radix millettiae speciosae and green tea beverage is fresh and fine in mouthfeel, slightly bitter in taste and sweet in aftertaste, the lowest content of two main effective components, namely radix millettiae speciosae polysaccharide and tea polyphenol, in a 500 mL bottled beverage is determined, and the functionality, mouthfeel and flavor of the beverage are improved by adding the raw materials such as passion fruits, kumquats, emblic leafflower fruits, fructus momordicae, citrus embryos and kumquats.

The invention discloses a weight-losing drug. The weight-losing drug is an orally administered medicament prepared from, by mass, 20-30 parts of largeleaf Japanese ginseng rhizomes, 10-20 parts of roots of pendulous monkshood, 10-20 parts of Chinese tupistra rhizomes, 10-20 parts of pink reineckea herb, 10-15 parts of roots and rhizomes of Japanese false solomonseal, 5-10 parts of rhizoma paridis chinensis and 5-10 parts of Chinese umbrellaleaf rhizomes and roots according to a conventional medicament preparation method. The weight-losing drug is prepared from pure traditional Chinese medicines, can achieve the purpose of losing weight and is free of toxic and side effects, suitable for long-term taking, safe and reliable.

The invention discloses wholewheat dried noodles. The wholewheat dried noodles consist of the following ingredients in parts by weight :200-300 parts of wholewheat flour, 7-8 parts of black tea, 10-15 parts of pig leg bone soup, 5-6 parts of villi bean curd, 8-10 parts of Japanese scallop meat, 10-12 parts of cooked peanut and rice flour, 10-15 parts of ass meat, 8-9 parts of matteuccia struthiopteris, 7-8 parts of loofah, 6-8 parts of pine mushroom, 6-8 parts of white pea flower juice, 3-4 parts of bitter herbs, 1-2 parts of corydalis adunca maxim, 4-5 parts of loquat leaves, 2-3 parts of phlomis mongolica, 1-2 parts of basil seeds, moderate water and 7-10 parts of nutrition adding powder. The main ingredient of the wholewheat dried noodles is the wholewheat flour and has the functions of invigorating the spleen, simulating the appetite and relaxing bowel; the added pig leg bone soup has the functions of nourishing liver and kidney, strengthening the bones and muscles; the adopted ass meat has the effects of benefiting qi, nourishing blood, nourishing Yin, tonifying Yang and soothing the nerves; multiple Chinese herbal medicines such as the loquat leaves are adopted, so that the effects of removing heat from the lung to relieve cough, harmonizing stomach and quenching thirst are achieved.

The invention discloses a lung-clearing and phlegm-reducing health-caring fructus momordicae plant beverage. Per 1000 parts by weight of the lung-clearing and phlegm-reducing health-caring fructus momordicae plant beverage is prepared from the following raw materials in parts by weight: 10-15 parts of fructus momordicae, 5-10 parts of mint, 5-10 parts of liquorice roots, 10-15 parts of common selfheal fruit-spike, 4-8 parts of Chinese magnoliavine fruits, 10-15 parts of dried orange peel, 10-15 parts of fig fruits, 5-10 parts of tubers of stemona, 6-12 parts of root barks of white mulberry, 4-8 parts of auxiliary materials, and the balance water. The invention further discloses a preparation method of the lung-clearing and phlegm-reducing health-caring fructus momordicae plant beverage. The preparation method mainly adopts the following steps of crushing the raw materials, and carrying out enzymatic hydrolysis; carrying out ultrasound-assisted water extraction; and then, carrying out blending, homogenization, filtration and microporous filtration. The Chinese herbal medicines utilized in the lung-clearing and phlegm-reducing health-caring fructus momordicae plant beverage are widein sources, and low in cost; and the beverage is scientific and rational in formula. The preparation method is simple in processes; and the extracted Chinese herbal medicines are high in functional component contents. The prepared beverage is safe, environmentally friendly, and free of any side effects on the human body; and the beverage has obvious effects of clearing the lung and reducing phlegm.

The invention provides a traditional Chinese medicinal composition for treating pneumonia in calves, wherein the traditional Chinese medicinal composition consists of the following components in parts by weight: 75-95 parts of scutellaria baicalensis, 45-55 parts of lonicerae flos, 45-55 parts of roasted radix stemonae, 70-80 parts of cortex mori radicis, 46-54 parts of rhizoma paridis, 26-34 parts of cyrtomium fortunei, 41-49 parts of platycodon grandiflorum, 46-54 parts of fructus forsythiae, 47-53 parts of rhizoma pinelliae preparatum and 12-18 parts of liquorice root. Upon related experiments, the traditional Chinese medicinal composition disclosed by the invention has functions of clearing away heat and toxic materials, clearing lung and stopping cough, eliminating sputum and relieving asthma; the traditional Chinese medicinal composition is good in effects of clearing away heat and toxic materials; moreover, the medicine disclosed by the invention is free from toxic and side effects, and the medicine is applicable to plague, heat toxin and all syndromes caused by heat; and the medicine is suitable for treating pneumonia in calves.

The invention discloses a preparation method of dragon fruit-radix gypsophila fruit / vegetable drink. With dragon fruit and radix gypsophila as main materials, the dragon fruit-radix gypsophila fruit / vegetable drink is prepared by the following steps: dragon fruit pretreatment, radix gypsophila pretreatment, mixing, homogenization, blending, homogenization, sterilization, canning, inspection and the like. The fruit / vegetable drink prepared by the method sufficiently maintains the nutrient substances of radix gypsophila; and through repeated homogenization, the color of the drink is stable, and layering sedimentation is avoided; through the treatment of complex enzyme technology, the pectin layer in the raw materials can be fully decomposed, more nutrient substances are separated out, and the utilization rate of the raw materials is increased; and the method is easy to operate and master, and the drink has the advantages of high nutrition, low heat, good taste and convenience in drinking and realizes the functions of clearing heat and removing toxin, clearing lung and relieving cough and warming and tonifying spleen and stomach.

The invention discloses a brewing method of Decaisnea insignis fruit wine.The brewing method is characterized in that the Decaisnea insignis fruit wine is brewed by taking Decaisnea insignis fruit as a raw material, pretreating the raw material, performing enzymolysis, mixing, performing yeast activation, fermenting, aging, clarifying and filtering, filling, and sterilizing.After being directly pulped, the Decaisnea insignis fruit is subjected to compound enzyme treatment, more nutritional substance of the Decaisnea insignis fruit can be separated out, and utilization efficiency of the Decaisnea insignis fruit can be improved; a compound clarifier is adopted for clarifying after aging, so that the Decaisnea insignis fruit wine is stable in color and luster, transparent in wine body and pure and mild in taste and has multiple healthcare functions of clearing lung to stop coughing, dispelling wind for dehumidifying and clearing heat for detoxification.

The invention discloses a medicine for treating cervical bone hyperplasia. The medicine for treating cervical bone hyperplasia is prepared from the following raw materials in part by weight: 25-35 parts of radix paeoniae alba, 8-12 parts of liquoric root, 8-12 parts of chaenomeles sinensis(thouin) koehne, 8-12 parts of peach seeds, 8-12 parts of flos carthami, 10-20 parts of radix clematidis, 25-35 parts of the root of kudzu vine and 8-12 parts of rhizoma dioscoreae zingiberensis. In the medicine for treating cervical bone hyperplasia, eight natural traditional Chinese medicines are selected to be compatible, various raw herbal materials have synergistic effect, effects of promoting blood circulation to remove blood stasis, inducing menstruation to relieve menalgia, detoxifying and removing swelling, relieving urgency and relaxing muscles and tendons, activating blood and removing stasis, dredging collaterals and dispersing retention, strengthening tendons and bones, supporting the healthy energy and the like are achieved, simultaneous treatment of principal and subordinate symptoms is realized, an effect of treating cervical bone hyperplasia is good, and toxic or side effects are avoided. Moreover, a preparation method of the medicine is simple, a course of treatment is short, the medicine is convenient to take orally, the cost is low, and the effective rate is above 80%.

The invention discloses a Chinese chestnut green bean cake capable of nourishing yin and moistening the lung. The Chinese chestnut green bean cake is made from 100-120 parts of chestnuts, 100-120 parts of green beans, 5-6 parts of cane sugar, 0.4-0.5 part of Angelica sinensis, 0.3-0.4 part of sea-buckthorn, 0.5-0.6 part of fritillaria cirrhosa, 7-8 parts of broad bean powder, 1-2 parts of lily juice, 5-6 parts of egg liquid, 10-12 parts of sesame oil and a proper amount of water. The lily juice and other auxiliary materials are adopted, so that the cake has the functions of nourishing yin, moistening the lung, and easing mental anxiety; the sea-buckthorn and other Chinese herbal medicines are adopted, so that the cake has the effects of clearing the lung and suppress coughs and relieving asthma.

The invention discloses a hawthorn and pomelo drink and a preparation method thereof. The drink comprises 20-25 parts of pomelo peels, 5-10 parts of dried hawthorns and 1-2 parts of siraitia grosvenori. The preparation method comprises the steps of pretreatment of raw materials, removal of bitterness, extrusion to remove water, leaching of active ingredients, filtration and filling. According to the drink and the preparation method thereof, active ingredients and nutrient substances of the hawthorns and pomelo peels are blended and extracted, and the siraitia grosvenori capable of adjusting sweetness and having a health-care effect is added, so that the prepared hawthorn and pomelo drink tastes fresh and sweet and has effects of invigorating spleen to promote digestion, dispersing cold, eliminating dampness, removing heat from lung to relieve cough, relaxing bowels, invigorating spleen, promoting appetite, promoting digestion to eliminate stagnation, tonifying lung, benefiting stomach and the like.

The invention relates to the technical field of feed processing equipment, and particularly relates to a fully-fermented chicken feed and equipment thereof. The equipment comprises a device main body, a fermentation cavity is formed at the upper end inside the device main body; a stirring rotating rod is installed in the fermentation cavity; a stirring block is arranged outside the stirring rotating rod; a lower pressing plate is installed at the lower end inside the fermentation cavity; and a connecting rod is arranged at the middle end of the lower pressing plate. The stirring block comprises two parts, one end close to the stirring rotating rod is of a triangular plate shape, and the other end far away from the stirring rotating rod is of an inverted triangular plate shape, so that when the connecting rod drives the stirring rotating rod to rotate, the mixing effect of newly added materials is improved, and the shape of the stirring block can be utilized to to increase a force on materials inside and outside the fermentation cavity and reduce a force on materials inside when the stirring block moves upwards, increase the acting force on the materials inside the fermentation cavity and reduce the force on the material outside when the stirring block moves downwards, thereby achieving an effect of enabling the materials inside to move outwards to be in contact with electric heating pipes on the inner wall of the fermentation cavity.

The invention discloses flavored fish with black tea flavor and a preparation method of the flavored fish. The flavored fish is prepared from the following raw materials in parts by weight: 300-310 parts of wild small fish dices, 30-40 parts of table salt, 15-18 parts of zanthoxylum, 3-5 parts of cooking wine, 6-9 parts of white sugar, 1-2 parts of monosodium glutamate, 15-17 parts of ginger, 13-15 parts of green onions, 15-17 parts of minced garlic, 8-10 parts of beef rolls, 12-13 parts of apricot juice, 7-8 parts of raisin tree fruit powder, 3-5 parts of carrot leaves, 4-6 parts of tender sweet potato leaves, 1-2 parts of olive oil, 3-4 parts of egg rolls, 20-22 parts of black tea juice, 4-5 parts of maca powder, 1-2 parts of lemon root, 1-2 parts of radix adenophora, 1-2 parts of poria cocos, 0.5-1 part of astragalus smicus, 1-2 parts of pawpaw peel, a proper amount of water and 100-150 parts of nutrition additives. By adding the black tea, the flavored fish can be used for stimulating gastrointestinal digestion, promoting an appetite, inducing diuresis, eliminating edema and strengthening cardiac function; and by adding the traditional Chinese medicines, the flavored fish has the functions of nourishing, dispelling chills and fever, and clearing lung and relieving cough.

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.