33results about How to "Fragrance" patented technology

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention provides a preparation method of functional brown sugar. The preparation method includes: step 1, dissolving white granulated sugar in water at 60-90 DEG C, and heating to 120-140 DEG C to obtain syrup; step 2, mixing the syrup at constant temperature till sugar grains occur, sequentially adding brown sugar and accessories, continuing mixing for 8-12 minutes, allowing for standing and cooling to 90-110 DEG C to obtain primary mixed syrup; step 3, mixing the primary mixed syrup at constant temperature for 1-5 minutes, allowing for standing and cooling to 70-90 DEG C to obtain semi-finished mixed syrup; and step 4, mixing and cooling the semi-finished mixed syrup to obtain the functional brown sugar. The invention further provides ginger grown sugar produced by the preparation method. The preparation method of the functional brown sugar is simple in process, convenient to operate and suitable for industrial production. The ginger brown sugar produced by the preparation method is simple to produce, tastes sweet and spicy and has bright color, moderate thickness and fragrance, a formula of the ginger brown sugar is reasonable, materials of the ginger brown sugar are low in price, the ginger brown sugar is nutritious and can effectively prevent colds and relieve cold symptoms.

The invention discloses an ilex latifolia thunb drink capable of reducing blood fat, blood pressure and blood sugar, which is prepared by leach liquor of the following compositions in percentage by volume: 40 to 80 percent of Hainan ilex latifolia thunb, 2 to 15 percent of gynostemma pentaphylla, 2 to 10 percent of psidium guajava leaf, 1 to 10 percent of hibiscus manihot flower,0 to 15 percent of radix puerariae leaf, 0 to 5 percent of gymnema sylvestre leaf, 2 to 10 percent of mulberry leaf, 1 to 10 percent of seabuckthorn leaf, 5 to 15 percent of chrysanthemum, 0 to 2 percent of vanilla and 0 to 3 percent of American ginseng, 5 to 20 percent of selenium rich green tea and 0.01 percent of food preservative sorbic acid. Besides, the invention also provides a method for preparing the ilex latifolia thunb drink capable of reducing blood sugar, blood pressure and blood fat. The ilex latifolia thunb drink capable of reducing blood fat, blood pressure and blood sugar of the invention not only has the green colour and good and long-lasting taste but also has the health-care function of reducing blood sugar, blood pressure and blood fat.

The invention discloses a Chinese herbal medicine for relieving swelling and pain and a preparation method of the Chinese herbal medicine. The medicine is composed of the following raw medicinal materials: 100 to 250 ml of raw rehmannia juice, 300 to 500 ml of liquor, 20 to 30 g of cortex moutan, 20 to 30 g of cinnamon, 20 to 30 g of peach seed, and 0.5 to 1 g of musk. Compared with the prior art, the invention has the following advantages that (1) the Chinese herbal medicine produced by the invention is pure natural and free of side effect; (2) by adding the musk, the medicine can relieve swelling and pain, and has appropriate smell and remarkable effect; (3) since less raw materials are used in preparation, the medicine has low price and saves cost.

The invention discloses a bean curd with radiation protection and health care functions, which is characterized by comprising the following raw materials in parts by weight: 65-80 parts of soybean, 8-14 parts of medlar, 8-12 parts of chrysanthemum, 5-15 parts of tea leaves, 4-9 parts of pine pollen, 5-9 parts of edible jelling agent, 2-5 parts of flavoring and 3-7 parts of spirulina powder. The product of the invention has fresh and tender taste, comfortable fragrance, rich nutrition and unique flavor, and can enhance the working capability of human immunocytes, prevent and restore organism injuries caused by radiation, relieve eyestrain, protect eyes, lower blood sugar, blood pressure and blood fat, treat syndromes, such as headache, insomnia, fatigue, amnesia and the like, boost the memory and improve the working efficiency.

The invention discloses high-nutrient laying hen feed. The high-nutrient laying hen feed contains a plurality of types of nutrient substances including energy, protein, amino acids, vitamins and mineral substances, namely corns, fish meal, seaweed meal, soybean meal, blood powder, bone meal, mountain flour and table salt. According to the high-nutrient laying hen feed, the content of high-quality protein is improved; the seaweed meal is added and all-natural raw materials are adopted so that the protein is relatively optimized; after the test and checking of Beijing Nutrition Research Institution, compared with common eggs, components of unsaturated fatty acids of eggs laid by laying hens eating the feed are increased to 13 types from 5 types and the total amount is increased to 9.46 from 4.65; particularly, the content of DNA beneficial to improvement of intelligence and health of hearts and brains is increased to 0.63 gram per 100 grams from 0.04 gram per 100 grams and is increased by 15.75 times. Furthermore, yolks are full and egg white is thick; the eggs are orange red when the eggs are not cooked, and are golden yellow after being cooked; the eggs have a good-looking appearance and a fragrant mouth feel; and the eggs are sold locally and in cities including Beijing, Shanghai, Tianjin, Shenzhen and the like, and are profoundly popular with consumers.

The invention discloses spicy chili oil and a preparation method thereof. The chili oil comprises 600 parts of rapeseed oil, 144 parts of chilies, 12.2 parts of sesame, 5.7 parts of pepper powder, 4.8parts of peanut meal, 3 parts of Sichuan pepper meal, 3 parts of roses, 3 parts of scallions, 3 parts of garlic and 0.6 part of spice. The preparation method comprises the following steps of pulverizing the chilies and the spice to obtain chili powder and spice powder; heating 300 parts of the rapeseed oil to 280 DEG C, and naturally cooling the oil to obtain cold oil; heating the rest of the rapeseed oil to 280 DEG C; adding the scallions and the garlic, conducting frying until a spicy smell is generated, and taking out the mixture to obtain hot oil; adding 50 parts of the cold oil into thehot oil; when the oil temperature is lowered to 220 DEG C, adding the sesame and the chili powder into the hot oil; after the color of the chili powder is changed, adding the rest of the cold oil foruniform mixing, and then adding the peanut meal, the Sichuan pepper meal, the pepper powder, the spice powder and the roses to obtain a finished product. The chili oil can solve the problems that existing chili oil is light in spicy smell, poor in spicy smell persistence and too hot and greasy.

The invention relates to a plant beverage and a preparation method thereof. The plant beverage is prepared from the following raw materials in parts by weight of 100 parts of pure water, 0.04-0.08 part of burdock, 5-10 parts of Chinese yam, 0.05-0.1 part of sucrose, 0.01-0.02 part of polyglycerol fatty acid ester, 0.01-0.02 part of sucrose fatty acid ester, and 0.02-0.04 part of edible essence. The plant beverage has the advantages of sweet taste, scientific proportioning and reasonable process; the burdock is extracted by boiling out, so that water-soluble active ingredients can be sufficiently extracted; the active ingredients of the Chinese yam can be sufficiently kept after the Chinese yam is pulped by a pulping machine; and Chinese yam slurry is added with the polyglycerol fatty acid ester and a sucrose fatty acid ester emulsifier, so that the problem that starch, proteins and dietary fibers are easy to subside and layer can be solved well, and the stability of the plant beverage can be improved. The plant beverage has the functions of quenching and moistening a lung, tonifying a spleen and appetizing, detoxifying and diminishing swelling, and tranquilizing by nourishing the heart; and the requirements of the beverage with a nutrition and health care function by people can be met.

The invention aims to provide a fresh tremella beverage packaged in a PET (Polyethylene Terephthalate) bottle. By being prepared from raw materials including fresh tremella, crystal sugar, white granulated sugar, concentrated snow pear juice, citric acid, snow pear essence, gellan gum, carrageenan and purified water, the fresh tremella beverage is rich in nutrients and has the effects of nourishing the lungs and beautifying the face; moreover, by being packaged in the PET bottle, the fresh tremella beverage is convenient to carry, beautiful in appearance and sweet and delicious in taste. The tremella is moderate in softness and can be sucked through a suction tube with the diameter of 0.3mm, filiform substances can be formed when the beverage is poured into a cup but no thick soup is formed; meanwhile, due to no addition of any preservative agent, stabilizing agent and sweetener, the beverage is environmentally friendly and healthy and the preservation period is as long as one year, so the fresh tremella beverage has wide market prospects. The invention also provides a preparation method of the fresh tremella beverage.

The invention relates to the technical field of fluffing agents, and discloses a down fluffing agent and a preparation method thereof. The down fluffing agent is characterized by comprising the following raw materials in parts by weight: 45-55 parts of water, 5-15 parts of softeners, 5-15 parts of elasticity enhancers, 5-15 parts of surfactants, 5-15 parts of antibacterial deodorants, 2.5-7.5 parts of ethanol and 2.5-7.5 parts of essence. According to the down fluffing agent and the preparation method thereof, by adding the softeners, the softness, smoothness or fullness of the down can be effectively increased, and thus the fluffiness of the down is improved; by adding the elasticity enhancers, the activity of the down can be effectively improved, and thus the fluffiness of the down can be improved, and the luster of the down can be improved; by adding the surfactants, the fluffing agent has decontamination capability, in the process of fluffing the down, the fluffing agent can further be cleaned; by adding the antibacterial deodorant, bacteria and microorganisms can be effectively removed, and growth of the bacteria and the microorganisms is prevented; and meanwhile, the deodorant can remove peculiar smell of the down; and by adding the essence, the treated down has fragrance.

The invention discloses a method for making canned yellow croaker, which belongs to the technical field of canned food processing. The production method comprises: the first step of raw material pretreatment; the second step of pickling; the third step of frying; the fourth step of boiling; the fifth step of packaging and sterilization. This production method enriches the taste of canned fish through the selection and ratio design of raw materials, especially the addition of oyster sauce, dark soy sauce, and mature vinegar in the formula, and by adding a specific proportion of raw materials such as ginger powder, rice wine, and spices. The invented canned fish has the advantages of complete color, fragrance and taste.

The invention relates to a combination material pan, belonging to the field of pans for cookers. The bottom of the pan is a wood structure. A hollow thermosistor made of metal is fixed on the outside surface of the bottom of the pan. A metal solid core heat conductive body passing through the bottom of the pan is arranged in the centre of the thermosistor. A fire stop ring is arranged on the periphery of the metal solid core heat conductive body. The upper of the pan is made of carbon fibre. A pair of magnets is embedded on the outside surface of the bottom of the pan. The pan has the advantages of novel structure and unique materials. The pan is not only applied to a fire source but also applied to an induction cooker. The pan is best applied to poaching and steaming staple and non-staple foods. The pan has the natural tasty function. Produced foods have fragrant smell and savory taste, in particular long heat preservation effect.

The invention relates to a pot used for cooking, in particular to a wooden pot made of wood material, which comprises a pot and the bottom of the pot which are in wooden structure, wherein, the outer surface of the pot is embedded with a pair of magnets and the outer surface of the bottom of the pot is fixed with a temperature controller which is made of metal and in hollow structure; the central part of the temperature controller is provided with a solid metal heat conductor which passes through the bottom of the pot; the periphery of the heat conductor is provided a fire stopping ring. Compared with the existing pot used for cooking, the pot of the invention has the advantages of novel structure and unique material quality, is applicable not only to fire source, but also to an electromagnetic oven, is most suitable for boiling and steaming the staple and non-staple foods, and has the function of being naturally flavoured, in particular to the lasting thermal insulation effect; the foods manufactured by the pot of the invention are tasty and delicious.

The invention belongs to the field of healthcare products, and particularly relates to a hibiscus manihot L tea for preventing and treating prostatitis and a preparation method thereof. The hibiscus manihot L tea is prepared from Hibiscus manihot L, honeysuckle, Oldenlandia diffusa, dianthus superbus, lalang grass rhizome, Mangnolia officinalis flowers, fructus amomi and Hibiscus manihot L tea leaves. The Hibiscus manihot L tea is reasonable and scientific in compatibility, all the components are cooperated to achieve the effects of clearing away heat and toxic materials, inducing diuresis for treating strangurtia, activating blood to promote menstruation, achieving antisepsis and anti-inflammation, enhancing immunity and the like, prostatitis can be prevented, the reinfection risk is lowered, the remarkable relief effect is achieved for the prostate gland, the preparation technology is simple, the advantages of high leaching efficiency and high leaching speed are achieved, the characters are stable, the service life is long, color, aroma and taste are perfect completely, and the requirement for high quality and fast pace of modern people is met.

The invention discloses a method for preparing a rice protein functional drink by using rice dregs, and belongs to the technical field of rice deep processing. In the present invention, the rice dregs are soaked in warm water and then subjected to ultrasonic pretreatment, followed by two high-pressure homogeneous treatments under the conditions of 30-55 MPa instantaneously to obtain the upper light phase material and the lower layer heavy phase starch liquid, and the upper layer light phase material to maintain Keep the pressure at 90-100MPa for 20 minutes, concentrate to obtain heavy-phase protein slurry; concentrate and dry the lower-layer heavy-phase starch liquid to obtain starch; add purified water to the protein slurry to adjust the pH value; add starch, heat up to 80-85°C, and gelatinize at 0.5 Hours; add white sugar, thickener, stabilizer, stir well; add vegetable oil containing spaghetti, and emulsify in the mixing pot for 10 minutes; add flavoring agent, stir evenly, keep warm at 75-85°C, and sterilize and pack. The invention improves the extraction rate and purity of the rice protein and enhances the extracted protein quantity, and the rice protein is made into a cereal beverage, which is nutritious and healthy, and has low cost.

The invention discloses an environment-friendly nursing material for vegetables and a preparation method of the environment-friendly nursing material. The environment-friendly nursing material comprises, by weight, 3-10 parts of natural esbiothrin, 2-7 parts of arisaema heterophyllum blume, 2-7 parts of felwort, 2-7 parts of fructus cnidii, 2-6 parts of honeysuckles, 1-5 parts of datura stramonium, 2-10 parts of caomam lantana, 5-15 parts of pyroligneous liquor and 20-30 parts of water. The preparation method includes soaking the arisaema heterophyllum blume, the felwort, the fructus cnidii, the honeysuckles, the datura stramonium and the caomam lantana in the water for 20-30 minutes according to the weight parts; boiling the water after soaking, removing filter residues, adding the natural esbiothrin and the pyroligneous liquor into filter liquor, and stirring the filter liquor evenly to obtain the environment-friendly nursing material. The environment-friendly nursing material has the advantages of environment protection, non-toxicity and the like.

The invention discloses a health drink containing honeysuckle, and a preparation method of the health drink. The health drink containing honeysuckle is prepared from the following raw materials in parts by weight: 300-500 parts of honeysuckle, 100-200 parts of lucid ganoderma, 100-200 parts of kudzuvine root, 100-200 parts of reed rhizome, 50-100 parts of hawthorn fruit, 50-100 parts of barbary wolfberry fruit, 1-5 parts of xylitol, 0.01-0.1 part of acesulfame and 0.01-0.1 part of potassium sorbate. The health drink has the effects of clearing away heat and toxic materials, relaxing bowels, calming the nerves and helping sleep as well as removing liver-fire for improving eyesight, has the functions of helping digestion and promoting appetite, and has an adjunctive treatment function for patients having hypertension and hyperlipidemia; furthermore, the preparation method is simple, thus being suitable for industrial production.

The invention discloses a bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is prepared from the following raw materials in percentage by mass: 42.5%-66.5% of decaffeinated green tea, 30%-38% of sweet-scented osmanthus and 3%-27.5% of liquorice. A preparation method for the bagged sweet-scented osmanthus and liquorice decaffeinated green tea comprises the following steps: (1), grinding dried green tea, passing a sieve with 10-60 meshes, removing caffeine from green tea powder through supercritical CO2 extraction, and drying for later use; (2), grinding dried sweet-scented osmanthus, and passing the sieve with 10-60 meshes for later use; (3), grinding dried liquorice, and passing the sieve with 10-60 meshes for later use; (4), uniformly mixing the decaffeinated green tea, the sweet-scented osmanthus and the liquorice obtained in the steps (1) to (3), and sub-packaging to obtain the bagged sweet-scented osmanthus and liquorice decaffeinated green tea. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is good in flavor, very low in caffeine content, good in safety and easy to prepare.

The invention discloses a preparation method of a silver needle pekoe, and belongs to the technical field of tea preparation. The preparation method comprises steps of bud picking, withering, baking, sieving, and vanning. The withering is performed by machines, the human labor is saved; in the baking step, tea leaves are heated and baked in a vacuum machine, intact tea leaves can be preserved, the leaf tips become up-curled and are not broken, and the pekoe has a good taste. Pekoe (5 grams) is brewed in 150 mL of hot water (80 DEG C) to observe the shape and color of the pekoe; the tea leaves are thick and tender, the color is white and bright, the leaf surface has a grey green color, the leaves are flat and spread, the leaf tips are up-curled and intact, the fragrance is rich, the taste is fresh and sweet, the tea soup gives off light jujube aroma, and the apricot yellow color of the tea soup is clear and bright.

The invention discloses a bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is prepared from the following raw materials in percentage by mass: 42.5%-66.5% of decaffeinated green tea, 30%-38% of sweet-scented osmanthus and 3%-27.5% of liquorice. A preparation method for the bagged sweet-scented osmanthus and liquorice decaffeinated green tea comprises the following steps: (1), grinding dried green tea, passing a sieve with 10-60 meshes, removing caffeine from green tea powder through supercritical CO2 extraction, and drying for later use; (2), grinding dried sweet-scented osmanthus, and passing the sieve with 10-60 meshes for later use; (3), grinding dried liquorice, and passing the sieve with 10-60 meshes for later use; (4), uniformly mixing the decaffeinated green tea, the sweet-scented osmanthus and the liquorice obtained in the steps (1) to (3), and sub-packaging to obtain the bagged sweet-scented osmanthus and liquorice decaffeinated green tea. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is good in flavor, very low in caffeine content, good in safety and easy to prepare.

The invention discloses a beautiful millettia root mixed liquor. High-quality rice, sorghum, glutinous rice, wheat and corn are taken as main raw materials, and extracting solution of beautiful millettia root, rhizoma gastrodiae, ginseng, pilose deer horn, cortex eucommiae, wolfberry, songaria cynomorium herb, epimedium herb, fleece-flower root, poria cocos and snow lotus is added. The production process is combined with a plant influence health care theory, modern science and technology means are applied, medicinal health care values of beautiful millettia root are improved and utilized, and a functional healthy food is developed. The product belongs to high-grade natural plant aroma type nutrition wines and is organic fusion of active ingredients of plants and baijiu, aroma and health care functions of the baijiu are increased, users feel the liquor is soft-sweet and mellow and has exquisite fragrance all around, and thus the users have lasting enjoyment. The beautiful millettia root plant aroma type baijiu has effects of reinforcing tendons and improving collateral circulation, encouraging yang and reinforcing the kidney, soothing the liver and moistening the lungs, resisting fatigue and enhancing body immunity and resistance, and diseases can be effectively prevented and reduced if the beautiful millettia root mixed liquor is often drunk.

The invention provides an ilex latifolia thumb bag having blood sugar-reducing, blood fat-reducing and blood pressure-reducing effects. The ilex latifolia thumb bag comprises the following components in percentage by weight: 50 to 70 percent of ilex latifolia thumb, 5 to 10 percent of fiveleaf gynostemma herb, 2 to 10 percent of guava leaf, 2 to 10 percent of hibiscus manihot l. flower, 2 to 5 percent of kudzuvine root leaf, 0 to 5 percent of gymnema sylvestre leaf, 0 to 5 percent of mulberry leaf, 1 to 5 percent of seabuckthorn leaf, 2 to 5 percent of chrysanthemum, 0 to 2 percent of vanilla, 0 to 4 percent of American ginseng and 5 to 15 percent of selenium-enriched green tea. Moreover, the invention also provides a method for preparing the ilex latifolia thumb bag. The ilex latifolia thumb bag has the advantages of fresh and fragrant color and taste and enduring aftertaste, and has the health-care effects of reducing blood sugar, blood pressure, blood fat and the like.

The invention provides a preparation method of functional brown sugar. The preparation method includes: step 1, dissolving white granulated sugar in water at 60-90 DEG C, and heating to 120-140 DEG C to obtain syrup; step 2, mixing the syrup at constant temperature till sugar grains occur, sequentially adding brown sugar and accessories, continuing mixing for 8-12 minutes, allowing for standing and cooling to 90-110 DEG C to obtain primary mixed syrup; step 3, mixing the primary mixed syrup at constant temperature for 1-5 minutes, allowing for standing and cooling to 70-90 DEG C to obtain semi-finished mixed syrup; and step 4, mixing and cooling the semi-finished mixed syrup to obtain the functional brown sugar. The invention further provides ginger grown sugar produced by the preparation method. The preparation method of the functional brown sugar is simple in process, convenient to operate and suitable for industrial production. The ginger brown sugar produced by the preparation method is simple to produce, tastes sweet and spicy and has bright color, moderate thickness and fragrance, a formula of the ginger brown sugar is reasonable, materials of the ginger brown sugar are low in price, the ginger brown sugar is nutritious and can effectively prevent colds and relieve cold symptoms.

The invention relates to a method for preparing Tujia cured meat. The method comprises the following 10 processes of: preparing a meat blank raw material, stirring and mixing the raw material, pickling, soaking, airing, baking, smudging, mixing colors, protecting the colors and taste and packaging. The method has the advantages that pricklyash peel and table salt are used only in pickled ingredients, so that the conventional distinctive character of pickling the Tujia cured meat is kept; the operation of baking for dehydration and the operation of smudging for flavoring is separated in the smoke curing process, so that the cured meat can be controlled; the taste of the cured meat is fragrant and diffused by using smoke generated by fresh pine and cypress branches and oriental oak wood; the colors are mixed by utilizing the concentration of the smoke, so that the natural color of the cured meat is kept and an effect of brown color can also be achieved under the condition that pigments are not used; and by the processes of protecting the colors and taste and packaging, the specific color of the cured meat is constant for a long time, and the cured meat can be stored for a long time without deterioration. The Tujia cured meat is brown in color, transparent, bright, consistent in outside and inside, diffused in fragrance, soft in mellow taste, tender in meat and fat but not greasy.

The invention relates to the technical field of fragrant medicinal drugs, in particular to fragrant medicinal drug beads capable of releasing high-concentration negative ions and a preparation methodthereof. The fragrant medicinal bead capable of releasing the high-concentration negative ions comprises 5-10% of a negative ion material, 10-20% of spices and 35-70% of a cosolvent; the negative ionmaterial comprises one or more of a nanometer natural ore material and a nanometer photocatalyst material; and the spices comprise one or more of rhizoma atractylodis, agastache rugosus, radix puerariae, tuber fleeceflower stem, benzoin, mentha haplocalyx, sandalwood, eupatorium fortunei, thyme, rhizoma zingiberis, ligusticum wallichii, rosemary, thuja sutchuenensis, veronicastrum sibiricum, caulis spatholobi and dalbergia odorifera, and the fragrant medicinal beads can release more than 1000 / cm<3> negative ions. The negative ion material and the perfume can be used as a product filling substance, metabolism of a human body can be effectively promoted, the vital capacity of the human body is improved, the human fatigue is eliminated, channels and collaterals are dredged, human immunity isimproved, the fragrance of the fragrant medicinal beads is more fragrant, the effects of air purification, peculiar smell removal and sterilization can be achieved, the human body is in the natural environment, and the health and sanitation of the home environment are effectively guaranteed.

The invention relates to a plant beverage and a preparation method thereof. The plant beverage is prepared from the following raw materials in parts by weight of 100 parts of pure water, 0.04-0.08 part of burdock, 5-10 parts of Chinese yam, 0.05-0.1 part of sucrose, 0.01-0.02 part of polyglycerol fatty acid ester, 0.01-0.02 part of sucrose fatty acid ester, and 0.02-0.04 part of edible essence. The plant beverage has the advantages of sweet taste, scientific proportioning and reasonable process; the burdock is extracted by boiling out, so that water-soluble active ingredients can be sufficiently extracted; the active ingredients of the Chinese yam can be sufficiently kept after the Chinese yam is pulped by a pulping machine; and Chinese yam slurry is added with the polyglycerol fatty acid ester and a sucrose fatty acid ester emulsifier, so that the problem that starch, proteins and dietary fibers are easy to subside and layer can be solved well, and the stability of the plant beverage can be improved. The plant beverage has the functions of quenching and moistening a lung, tonifying a spleen and appetizing, detoxifying and diminishing swelling, and tranquilizing by nourishing the heart; and the requirements of the beverage with a nutrition and health care function by people can be met.

The invention relates to a multilayer wood pot, and in particular relates to a multilayer wood pot convenient for instant boiling, stewing and boiling. The multilayer wood pot is completely made of pure wood material; symmetric handles are mounted on the left and right sides of the pot body on the bottom layer; a temperature boosting device is mounted on the bottom outer part of the pot on the lower layer, and a temperature boosting device locking nut is arranged on the bottom inner part so as to firmly lock the temperature boosting device and prevent water in the pot from spilling; a temperature boosting device channel pipe which can be decomposed by layer is arranged at a middle through hole of the pot; and a temperature controller is arranged at the top; when the multilayer wood pot is in use, the temperature boosting devices on the middle and upper parts can be removed; big and small pots are together sleeved on the temperature boosting device channel pipe; and the locking nut is firmly locked for use by layer.

The invention discloses a preparation method of liquor prepared by taking herbaceous plants as raw materials. According to the method, bagasse, houttuynia cordata and momordica grosvenori are taken as raw materials. The method comprises the following steps: (1) washing 1 part by weight of fresh crane sugarcane, slicing, steaming at high temperature, cooling, squeezing, filtering to obtain sugarcane juice, and sterilizing; (2) selecting 4-8 parts by weight of herba houttuyniae, cleaning, airing, squeezing, filtering to obtain the herba houttuyniae juice, and sterilizing; (3) fully mixing the sugarcane juice and the herba houttuyniae juice, adding yeast with an amount of 1.5-2.2 percent based on the mass of the mixture, adding the bagasse obtained in the step (1), stirring uniformly, putting into a fermenting tank for fermenting, and filtering an obtained fermentation product after fermenting to obtain filtrate; (4) decocting 0.1 part by weight of fresh siraitia grosvenorii with pure water, filtering, and collecting the filtrate for later use; (5) adding the siraitia grosvenorii juice into the fermented filtrate, controlling the brix at 8-15 Brix, uniformly mixing, continually fermenting, filtering after fermenting, and sterilizing the filtrate to obtain the liquor prepared by taking the herbaceous plants as the raw materials.

The invention discloses a preparation method of liquor prepared by taking herbaceous plants as raw materials. According to the method, bagasse, houttuynia cordata and momordica grosvenori are taken as raw materials. The method comprises the following steps: (1) washing 1 part by weight of fresh crane sugarcane, slicing, steaming at high temperature, cooling, squeezing, filtering to obtain sugarcane juice, and sterilizing; (2) selecting 4-8 parts by weight of herba houttuyniae, cleaning, airing, squeezing, filtering to obtain the herba houttuyniae juice, and sterilizing; (3) fully mixing the sugarcane juice and the herba houttuyniae juice, adding yeast with an amount of 1.5-2.2 percent based on the mass of the mixture, adding the bagasse obtained in the step (1), stirring uniformly, putting into a fermenting tank for fermenting, and filtering an obtained fermentation product after fermenting to obtain filtrate; (4) decocting 0.1 part by weight of fresh siraitia grosvenorii with pure water, filtering, and collecting the filtrate for later use; (5) adding the siraitia grosvenorii juice into the fermented filtrate, controlling the brix at 8-15 Brix, uniformly mixing, continually fermenting, filtering after fermenting, and sterilizing the filtrate to obtain the liquor prepared by taking the herbaceous plants as the raw materials.

The invention discloses an ilex latifolia thunb drink capable of reducing blood fat, blood pressure and blood sugar, which is prepared by leach liquor of the following compositions in percentage by volume: 40 to 80 percent of Hainan ilex latifolia thunb, 2 to 15 percent of gynostemma pentaphylla, 2 to 10 percent of psidium guajava leaf, 1 to 10 percent of hibiscus manihot flower,0 to 15 percent of radix puerariae leaf, 0 to 5 percent of gymnema sylvestre leaf, 2 to 10 percent of mulberry leaf, 1 to 10 percent of seabuckthorn leaf, 5 to 15 percent of chrysanthemum, 0 to 2 percent of vanilla and 0 to 3 percent of American ginseng, 5 to 20 percent of selenium rich green tea and 0.01 percent of food preservative sorbic acid. Besides, the invention also provides a method for preparing the ilexlatifolia thunb drink capable of reducing blood sugar, blood pressure and blood fat. The ilex latifolia thunb drink capable of reducing blood fat, blood pressure and blood sugar of the invention not only has the green colour and good and long-lasting taste but also has the health-care function of reducing blood sugar, blood pressure and blood fat.