45results about How to "Good for spleen and stomach" patented technology

The invention discloses blood-glucose-reducing fat-reducing buckwheat flour, which is made of the following materials in parts by weight: 140-180 parts of wheat flour, 30-40 parts of buckwheat kernels, 20-30 parts of corn kernels, 10-15 parts of bitter gourd, 3-4 parts of lycium ruthenicum, 4-6 parts of roots of kudzu vine, 2-3 parts of persimmon leaves, 1-2 parts of cushaw stems, 1-2 parts of abrus cantoniensis hance, 2-3 parts of pseudostellaria, 1-2 parts of magnolia officinalis, 1-2 parts of litchi shells, 3-5 parts of lentinus edodes powder, 6-8 parts of purple potato starch, 15-20 parts of rice vinegar and 3-5 parts of nutrition additives. According to the blood-glucose-reducing fat-reducing buckwheat flour, the buckwheat kernel and the corn kernels are added into the wheat flour to improve the structure and taste of the wheat flour; the bitter gourd and a plurality of Chinese medicinal raw materials are added, so that the blood-glucose-reducing fat-reducing buckwheat flour has the effects on decreasing blood glucose, reducing blood press, reducing blood fat, strengthening spleen and reinforcing stomach, relaxing the bowels and the like; the nutrition additives are added to improve the nutrition and health care value of the blood-glucose-reducing fat-reducing buckwheat flour, so that the health care function is more obvious.

The invention discloses osmanthus jam and a preparation method thereof. The osmanthus jam is prepared from the following raw materials in parts by weight: 20-40 parts of osmanthus, 500-600 parts of pear, 30-50 parts of fructus crataegi, 60-80 parts of lemon juice, 150-250 parts of maltose, 30-50 parts of white granulated sugar, 20-40 parts of jelly powder and 500-600 parts of water. The preparation method comprises the following steps of: (1) peeling a lemon, removing seeds, and squeezing to obtain lemon juice; (2) peeling a pear, removing the core, and cutting into blocks; (3) peeling fructus crataegi, removing the core, cutting into blocks; and (4) putting the osmanthus into water for boiling out, boiling with soft fire for 10-15 minutes, taking the osmanthus out, adding the jelly powder, maltose and white granulated sugar, boiling with stirring to the completely dissolving state, adding the lemon juice, pear and fructus crataegi, boiling with stirring till the jam is thick, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the osmanthus jam. The osmanthus jam smells fresh and tastes fine, soft, sour, sweet and delicious, and has the effects ofrefreshing, moisten the throat, moistening the skin and stimulating appetite and digestion.

The invention provides an edible fungus mycelium fermented drink and a making method thereof. The edible fungus mycelium fermented drink is made by inoculating an edible fungus strain into fermentation liquor and then performing fermentation. The fermentation liquor is mainly prepared form water, plant fruits, potatoes, glucose, rock candy, peptone, the vitamin B1 and edible soil, wherein the plant fruits include any one or more of red dates, blueberries, wolfberry fruits and Paris polyphylla fruits, and the edible fungus includes any one of morchella, collybia albuminosa, bolete, tricholoma matsutake and truffles. The edible fungus mycelium fermented drink is of great benefit to human health as rich nutritional ingredients of the plant fruits and edible fungus mycelia are contained, is high in nutritional value as no substance harmful to the human body is added, and is low in price; as the making method is simple and convenient to implement, and the raw material cost is low, the investment of the whole production line is small.

The invention discloses a complete feed for ewes in the milk production period, and the complete feed is prepared from the following raw materials in parts by weight: 40-50 parts of corn, 15-20 parts of pea, 30-40 parts of forage grass, 50-60 parts of rice hull, 40-50 parts of sunflower meal, 30-40 parts of peanut meal, 8-10 parts of sweet potato powder, 2-3 parts of sesame, 2-3 parts of yam web navigator, 1-2 parts of chingma abutilon seed, 1-2 parts of lance asiabell root, 2-3 parts of goat milk, 1-2 parts of red dates, 1-3 parts of semen allii tuberosi, 1-2 parts of fructus psoraleae, 2-3 parts of boxthorn leaf, 10-15 parts of liquid malt extract, 6-8 parts of lemon, 4-6 parts of wax gourd freeze-dried powder, 0.3-0.5 parts of jade powder, 0.8-1 part of angelica oil, 0.6-0.8 parts of monocalcium phosphate, and a proper amount of white vinegar. The complete feed disclosed by the invention is wide in source, comprehensive in nutrition and low in cost and has the good effects of tonifying Qi, nourishing blood, tonifying spleen, reinforcing stomach, promoting lactation, dispelling pus, realizing diuresis and lubricating intestine; enough milk of ewes in the milk production period is ensured, so that the immunity of lambs is increased; the survival rate of lambs is increased; the growth and development of lambs are promoted.

A health-care product for protecting liver from alcohol damage and nourishing stomach is prepared from the following raw materials in parts by weight: 5-50 parts of kudzuvine flower, 5-50 parts of kudzuvine root, 5-50 parts of artemisia capillaris, 5-50 parts of pollen, 1-10 parts of semen hoveniae extract, 1-10 parts of purple perilla extract, 1-10 parts of orange peel extract and 1-10 parts of talcum powder. The health-care product keeps the natural activity of all formulation raw materials, thereby achieving a remarkable anti-alcohol effect; while the effects of alcohol are dispelled, visceral organs, such as liver and stomach, are protected from damage caused by drinking; the anti-alcohol capability of the human body is enhanced, and the alcohol tolerance is improved. The product can be not only used in drinking emergency but also taken for a long time, has the effects of protecting the liver and nourishing the stomach, as well as reducing blood fat, blood pressure and blood sugar, losing weight and beautifying, can effectively regulate the navel and stomach functions, strengthen the organic immunity and delaying senescence, and has very good health-care effects on dyspepsia, constipation and the like.

The invention relates to medicated diet powder for adjusting human body sub-health. The medicated diet powder comprises medicine materials and food materials. The medicine materials comprise ginseng, cornua cervi pantotrichum, fleece-flower roots, boschniakia rossica, Maca, polygala tenuifolia, calamus, poria with hostwood, fructus alpiniae oxyphyllae, lucid ganoderma, the fruits of Chinese magnoliavine, raw hawthorn fruits, gastrodia elata, rhizome of rehmannia, radix ophiopogonis, angelica sinensis, acanthopanax roots, pearls, black sesame, fossil fragments and oyster. The food materials comprise millet, walnut kernels, Chinese dates and lotus seeds. The matching ratio of the medicine materials to the food materials is 1:3. The formula is the environment-friendly additive-free composition screened through a large number of experiments and capable of supplanting brain nutrition. The medicated diet powder has the quite good conditioning effect on the sub-health status of middle-aged and aged people. The medicated diet powder for adjusting human body sub-health can achieve the effects of tonifying primordial Qi, adding kidney essence, calming heart and tranquilizing the mind, tonifying brain and improving intelligence, strengthening tendons and bones, improving immunity, resisting dementia, softening blood vessels, lowering blood fat, lowering cholesterol, delaying ageing, prolonging life and the like.

The invention relates to the field of food processing, and particularly discloses nutrient breakfast porridge. The nutrient breakfast porridge uses corn, millet, soybeans, bananas, Chinese chestnuts, potatoes or sweet potatoes, pumpkins, red dates, and ginger as raw materials, and the raw materials are mixed according to a certain proportion by weight to obtain the nutrient breakfast porridge. The nutrient breakfast porridge disclosed by the invention is simple in preparation and rich in proteins, vitamins, amino acids and carbohydrates, has the functions of nourishing the stomach, tonifying the spleen, nourishing the lungs and tonifying the kidney, is rich in nutrition, is beneficial to the spleen and the stomach of a person, and is suitable for being eaten for breakfast.

The invention discloses pastries capable of promoting digestion and strengthening the spleen and the stomach. The pastries are made from the following raw materials in parts by weight of 300-800 partsof red jujubes, 100-300 parts of Chinese yams, 100-300 parts of gordon euryale seeds, 100-300 parts of coix seeds, 20-70 parts of hyacinth beans, and 5-10 parts of dried orange peel. A making methodof the pastries comprises the following steps of thoroughly cleaning the raw materials, removing kernels from the red jujubes, and baking the Chinese yams, the gordon euryale seeds, the coix seeds andthe hyacinth beans; taking the Chinese yams, the gordon euryale seeds, the coix seeds and the hyacinth beans in a proportion, performing uniform mixing, performing grinding to obtain powder, and performing screening to obtain mixed powder; cutting the red jujubes into slices in a proportion, and cutting the dried orange peel into thin strips; uniformly mixing the mixed powder with the red jujubedices and the dried orange peel strips, adding water, and performing uniform blending to make pastries; and placing the pastries in a pot, and performing cooking with a strong fire, so that the pastries capable of promoting digestion and strengthening the spleen and the stomach can be made. Various medicinal and edible traditional Chinese medicines are used as raw materials, and the made pastriescapable of promoting digestion and strengthening the spleen and the stomach are fine and smooth in mouth feel, smooth, safe, reliable, free from toxic and side effects, and suitable for being eaten bymost of crowds. The making method is simple, the cost is low, and the obtained pastries have good efficacy of invigorating the spleen, benefiting the stomach, promoting digestion and relieving diarrhea, and are suitable for crowds with poor functions in the spleen and the stomach to eat for a long term.

The invention discloses functional health vinegar drink capable of benefiting spleen and invigorating stomach and a production process thereof. The drink product has the effects of helping produce saliva and slake thirst, benefiting spleen and invigorating stomach, etc., and the multi-level requirements of people such as taste, nutrient and healthcare can be met. The functional health vinegar drink has the advantages that 1, the solid fermenting process and the liquid fermenting process are performed at the same time, and the advantages of good taste of solid fermenting, high output, short production cycle, low labor intensity and good product properties of liquid fermenting are combined; 2, solid and liquid separation is not carried out during fermenting the product, the leaching time of active ingredients of Chinese herbal medicines is prolonged, and the leaching of the active ingredients is sped up under the fermenting effect of microorganism; 3, the raw materials include stevia rebaudiana which is a good natural sweetening agent and has the effect of decreasing blood sugar; therefore, product is applicable to the diabetic; 4, the Chinese herbal medicine digesting process is not carried out in the production process, so that the production cost is decreased, and the industrial production can be performed conveniently.

The invention provides red cluster chili flavored beef sauce with a function of nourishing spleen and stomach and a preparation method thereof. The beef sauce is prepared by using red cluster chiliesand cattle beef as main raw materials. The method comprises the following steps: protecting the color of red cluster chilies; performing crushing; dicing and tenderizing beef; decocting sauce soup from ten traditional Chinese medicinal herbs with the function of nourishing spleen and stomach, including star anise, cinnamon, Chinese wampee fruits, poria cocos, bighead atractylodes rhizomes, Chineseyam, licorice roots, clove leaves, rhodiola rosea, cassia seeds and the like; and performing exhausted canning and moist heat sterilization to obtain the beef sauce with remarkable red cluster chiliflavor and spleen-stomach nourishing effect. The red cluster chili flavored beef sauce with function of nourishing spleen and stomach integrates flavor, feature, nutrition and function, can be used for greatly increasing the commercial value and economic additional value of red cluster chilies and beef and breaking through the limitation that current mainstream beef sauce mostly pays attention toflavor and taste preparation, accords with the delicious, healthy and featured consumption concept advocated by people, and has a wide market prospect.

The invention discloses nutritional powder with spleen-invigorating function and a preparation method thereof, and relates to the technical field of food processing. The nutritional powder is prepared from the following components in parts by weight: a Component One comprising 60-80 parts of milk powder; a Component Two comprising 2-4 parts of rangoon creeper fruits, 3-5 parts of dried orange peel, 4-6 parts of Chinese angelica roots, 5-7 parts of bighead atractylodes thizome, 6-8 parts of hawthorn fruits, 2-4 parts of poria cocos, 1-3 parts of pilose asiabell roots, 2-4 parts of dried gingers, 3-5 parts of cassia twigs, 1-3 parts of atractylodes rhizome, 3-5 parts of chrysanthemum flowers, 6-8 parts of Chinese yams, 5-7 parts of kudzu-vine roots, 2-4 parts of liquorice roots, 6-8 parts of red dates, 3-5 parts of poria cocos, 3-5 parts of aucklandia roots and 2-4 parts of pinellia ternate; and a Component Three comprising 0.3-0.4 part of stevioside and 0.2-0.3 part of citric acid. The nutritional powder with the spleen-invigorating function is simple in components and rational in proportion. The main raw materials of the nutritional powder are preferably selected from natural Chinese herbal medicines, and the synthetic actions of the components are utilized, so that the nutritional powder has the functions of invigorating the spleen, harmonizing the stomach, nourishing the blood and replenishing Qi. The nutritional powder with the spleen-invigorating function is simple in components, wide in raw material source, relatively low in production cost, simple in technology and suitable for large-scale industrialized production.

The invention discloses an acanthopanax sessiliflorus-poria cocos solid beverage and a preparation method thereof. The acanthopanax sessiliflorus-poria cocos solid beverage comprises the following rawmaterials in parts by weight: 3-8 parts of radix fici simplicissimae, 13-20 parts of acanthopanax sessiliflorus, 7-15 parts of leaves of potentilla glabra, 3-9 parts of barley leaf powder, 6-13 partsof ginseng, 8-15 parts of poria cocos, 2-5 parts of semen coicis, 12-13 parts of Chinese yam, 8-10 parts of semen euryales, 11-15 parts of fructus amomi, 4-8 parts of dried tangerine or orange peel,6-15 parts of dark plum, 2-5 parts of kudzu vine roots, 3-7 parts of galangal, 4-9 parts of jujube, 8-12 parts of pogostemon cablin, 6-10 parts of the leaves of lindera aggregata, 2-4 parts of medicated leaven, 4-8 parts of liquorice, 0.1-0.2 part of buckwheat pollen, 0.3-0.7 part of pumpkin powder, 0.2-0.5 part of papaya powder, 0.1-0.2 part of xylitol, 0.25-0.4 part of fructo-oligosaccharide and0.4-0.8 part of edible essence. According to the invention, various traditional Chinese medicines and food materials are scientifically proportioned and fully combined and processed, so the finishedsolid beverage has high nutritional value, can be drunk for a long time, has the health-care effects of tonifying spleen and stomach, resolving dampness, inducing diuresis, tonifying qi, activating collaterals and delaying senescence, is safe to use, free of side effects, suitable for drinking in all seasons and convenient to drink.

The invention provides a glutinous rice and beef sausage. The sausage is prepared from the following raw materials in parts by weight: 40-50 parts of glutinous rice, 100-120 parts of beef, 10-16 partsof buckwheat, 20-30 parts of garlic sprouts, 15-19 parts of peanuts, 10-16 parts of walnut kernels, 10-16 parts of cooking wine, 2-6 parts of chicken essence, 8-12 parts of ginger, 14-18 parts of green onions, 16-20 parts of sesame paste, 6-10 parts of edible salt and 5-7 parts of xanthoxylum pepper. The glutinous rice and beef sausage has rich nutrition, delicious taste, attractive color, low fat and little oil, is safe and sanitary, is convenient to eat and crispy in taste, has the effects of clearing internal heat, eliminating phlegm, disinhibiting diaphragm, refreshing stomach, quenchingthirsty and tonifying qi, and is a popular ideal health food.

The invention provides a preparation method of traditional Chinese rice-pudding flavor sauce in seasoning industries, belonging to the technical field of brewing. According to the preparation method, when a traditional Chinese rice-pudding flavor extraction liquid is prepared, the normal-temperature soaking is carried out to slowly dissolve effective constituents of traditional Chinese rice-pudding leaves out, the flavor is relatively strong and good after the boiling, the effective constituents of the traditional Chinese rice-pudding leaves are furthest extracted and preserved, and the traditional Chinese rice-pudding flavor extraction liquid has aromatic and pleasant odor and delicious taste. Vinegar-soaked bamboo shoot pulp prepared by virtue of the preparation method is unique in process; after the vinegar-soaked bamboo shoot pulp is boiled with the sauce, vinegar in the vinegar-soaked bamboo shoot pulp serves as an acidity flavoring agent, and the sauce is sour, sweet and delicious; by virtue of the vinegar-soaked bamboo shoot pulp, the traditional Chinese rice-pudding flavor is enhanced, the taste of the sauce is crisp and smooth, and the chewiness and the eating satisfaction are increased; and the traditional Chinese rice-pudding flavor sauce prepared by combining the traditional Chinese rice-pudding leaves, bamboo shoots and the source is pioneered in China.

The invention provides a coconut-flavor sausage. The sausage is prepared from the following raw materials in parts by weight: 80-100 parts of beef, 90-110 parts of streaky pork, 40-50 parts of coconutpowder, 24-30 parts of leak flowers, 20-26 parts of chick-peas, 20-24 parts of vegetable oil, 18-22 parts of spice cooking wine, 8-12 parts of ginger granules, 14-18 parts of chopped green onion, 10-12 parts of watermelon peels, 16-20 parts of sesame paste, 6-10 parts of edible salt, 12-14 parts of white granulated sugar, 5-7 parts of xanthoxylum pepper, 10-16 parts of bamboo shoots. The coconut-flavor sausage is rich in protein, selenium and anthocyanin, has crispy and delicious taste, and has the effects of clearing heat, eliminating phlegm, disinhibiting diaphragm, refreshing stomach, quenching thirsty and tonifying qi.