33results about How to "Has beauty benefits" patented technology

The invention relates to traditional Chinese medicinal nutritional emulsifiable paste for whitening skin and removing speckles, which is prepared by extracting traditional Chinese medicines which have the effects of skin whitening, speckle removal, moisturizing and the like and performing low-energy emulsification on traditional Chinese medicinal extract and a dispersed phase in which medical azelaic acid powder is dissolved. The emulsifiable paste contains the traditional Chinese medicines which have the effect of beautifying features, integrates effects of skin whitening, speckle removal, wrinkle resistance, sun protection, water replenishing, allergy prevention, repair, nourishing and the like, and has little harmful substance content and a good beauty effect.

The invention relates to an eye paste formula and a paste preparation method thereof. The eye paste formula consists of the following components: 120-140 parts of chrysanthemum flos, 40-60 parts of radix bupleuri, 40-60 parts of carthamus tinctorius, 65-105 parts of cassia seed, 65-105 parts of butterflybush flowers, 65-105 parts of tribulus terrestris, 65-105 parts of mint, 58-82 parts of salvia miltiorrhiza, 9-12 parts of ligusticum wallichii, 65-105 parts of cicada slough, 40-60 parts of golden cypress, 24-36 parts of angelica sinensis and 4-6 parts of borneol. By dredging meridian points, the eye paste prepared according to the formula is capable of removing toxin of eyes and parts around the eyes, has a good regulation effects on eyesight sub-health such as shortsightedness, cataract, presbyopia, eye dryness, asthenopia and eye unsmoothness, meanwhile is capable of removing black eyes, under-eye puffiness and crow's feet, and has a beautifying effect.

The invention discloses pear flower tea capable of harmonizing the stomach and moistening dryness. The pear flower tea is prepared from the following raw materials in parts by weight: 230-240 parts of hawthorn juice, 80-90 parts of lotus leaf juice, 50-60 parts of apricot kernels, 30-40 parts of lotus roots, 30-40 parts of rice wine, 30-40 parts of tremella, 20-25 parts of fresh ginger, 12-14 parts of pear flowers, 8-10 parts of rose flowers, 6-8 parts of white atractylodes rhizome, 4-5 parts of herbaceous peony, 5-7 parts of reed rhizomes, 5-6 parts of cloves, 4-5 parts of peach kernels and 3-4 parts of wintersweet flowers. The pear flower tea adopts the hawthorn juice and the lotus leaf juice as a main body beverage, tastes sour and sweet, and has the effects of harmonizing the stomach and moistening dryness; due to the addition of the apricot kernels and the lotus roots, the nutrition of the pear tea is enriched; meanwhile, extracts of the rose flowers, white atractylodes rhizome, the herbaceous peony, the reed rhizomes and the like are added, so that the stomach harmonizing and dryness moistening effects of the flower tea are enhanced; the pear flower tea has a certain beauty maintaining effect and is especially suitable for people with poor appetite in dry weather to drink.

The invention discloses a rose and ass meat ham sausage which consists of the following raw materials in parts by weight: 160-180 parts of ass meat, 100-120 parts of starch, 35-40 parts of rose, 20-30 parts of lily, 30-40 parts of coix seed, 50-60 parts of black rice, 30-35 parts of mung bean, 20-25 parts of black tea, 5-6 parts of Chinese angelica, 5-6 parts of bird's nest, 4-5 parts of polygonum multiflorum, 4-5 parts of saussurea involucrate, 4-5 parts of radix paeoniae alba, 3-4 parts of watermelon leaf, 3-4 parts of juncus effusus, 20-50 parts of edible salt, 20-30 parts of black pepper, 130-150 parts of sesame oil and a proper amount of water. With the ass meat as the raw material and by adding the rose and lily extract, the rose and ass meat ham sausage disclosed by the invention is fragrant and pleasant with certain beautifying function; meanwhile, by specially adding the extracts of the traditional Chinese medicines for replenishing qi and tonifying blood such as Chinese angelica and bird's nest, the beautifying function of the rose and ass meat ham sausage is increased; and the rose and ass meat ham sausage is particularly suitable for the women caring about beauty, and has a distinctive delicious taste.

The invention discloses a peach blossom smearing type mask and a preparation method thereof. Peach gum polysaccharide is adopted as a main raw material and mixed with other auxiliary materials, peachblossom powder is added, and the mask is prepared. The prepared peach gum mask is faint yellow, the peach gum polysaccharide plays a role after application of the mask, so that the face is moist and smooth, the skin is tender, and the whitening effect is better. The mask is applied in a smearing mode, the application is economical and convenient, and the dosage can be adjusted according to demands.

A chocolate sesame paste is composed of the following raw materials in parts by weight: 280 to 290 parts of sesame paste, 60 to 70 parts of chocolate powder, 10 to 15 parts of rape flower, 20 to 30 parts of coriander, 30 to 35 parts of cucumber, 8 to 10 parts of paprika powder, 20 to 30 parts of soy sauce, 10 to 15 parts of honey, 35 to 40 parts of chicken, 20 to 30 parts of pig skin, 60 to 70 parts of cola, 5 to 6 parts of bletilla striata, 5 to 6 parts of peach blossom powder, 5 to 6 parts of tribulus terrestris, 6 to 7 parts of Chinese angelica, 2 to 3 parts of pericarpium granati, 2 to 3 parts of ulva lactuca, and 2 to 3 parts of radish seed. The chocolate sesame paste contains chocolate powder, thus has a unique flavor, also contains chicken and pig skin, thus is rich in nutrients such as collagen and protein, is rich in nutrients and has a beautifying function. Moreover, extracts of traditional Chinese herbals such as bletilla striata, peach blossom powder, tribulus terrestris, and Chinese angelica are added, so the chocolate sesame paste has very good functions of maintaining beauty and keeping young.

The invention relates to low-alcohol kiwi fruit honey wine and a preparation method thereof. In order to solve problems that the common yellow rice wine is relatively high in alcoholic strength, strong in taste and unsuitable for the adult female, the invention adopts a technical method as follows: on the basis that kiwi fruit and Chinese date honey has nourishing and beautifying effects and a high nutritive value and the sticky rice raw material has a food-nourishing characteristic advantage, a proportion relationship of raw and auxiliary materials is precisely calculated and controlled, composite fermentation is carried out onto the sticky rice sweet mash and the concentrated kiwi fruit juice, and the fermentation product is blended with the Chinese data honey so that the alcohol concentration is designed and controlled within an ideal low alcoholic strength range, and thus the alcoholic strength of the wine base is lowered, various physical and chemical indexes of the wine are guaranteed to reach standards, and the wine body is kept to be coordinated in color, fragrance and taste; the low-alcohol kiwi fruit honey wine is fragrant and sweet in mouthfeel, soft, fresh and pure in taste, strong in fruity flavor, is suitable for a high-end consumer group, especially for the adult female and the young consumers, and caters to the consumption trend of refreshing-delicate and nutritional health yellow rice wine.

The invention relates to the technical field of food, in particular to a nutritional food according with a theory of yin-yang balance of five elements and a preparation method of the nutritional food. A key technology for matching natural food raw materials according with yin-yang balance of five elements is adopted, active ingredients comprising, in parts by weight, 15-22 parts of walnut kernels, 5-7 parts of wolfberry fruit, 4-6 parts of red dates without kernels, 10-15 parts of black sesame, 5-7 parts of lotus seeds with cores, 1.5-2 parts of hericium erinaceus, 3-4.5 parts of almonds, 7-10 parts of black beans, 6-9 parts of raisin and 0.5-1 parts of dried mulberry leaves are mixed to form a raw material, the raw material is put in a grinder, 160-260 parts by weight of water is added, the mixture is ground for 5 minutes, a paste is obtained, boiled for one minute and packed in a pop-top can, and the nutritional food according with the theory of yin-yang balance of five elements is obtained. The method is used for preparing the nutritional food. The nutritional food has functions of tonifying the spleen and the stomach, moistening the lung, strengthening the heart, protecting the liver and invigorating the kidney, is wide natural nutrition and health care convenient food suitable for men and women of all ages and can be widely and conveniently applied.

The invention discloses heat-clearing fire-purging yoghourt and a preparation method thereof. The heat-clearing fire-purging yoghourt comprises, by weight, 100 to 120 parts of whole fresh milk, 10 to 20 parts of white sugar, 1 to 2 parts of lophatherum gracile extract, 0.5 to 1 part of honeysuckle flower extract, 0.5 to 1 part of scutellaria baicalensis extract, 30 to 50 parts of pear pulp, 40 to 50 parts of aloe pulp and 0.02 to 0.04 parts of LABS probiotics. The preparation method has simple, fast and safe processes, no pollution and low production environment requirements, and reduces microbial pollution and deterioration of the product. Through utilization of the lophatherum gracile extract, the honeysuckle flower extract and the scutellaria baicalensis extract, the heat-clearing fire-purging yoghourt has effects of clearing heat and purging fire. Through utilization of the pear pulp and the aloe pulp, a taste of the heat-clearing fire-purging yoghourt can be adjusted. Aloe has beauty treatment effects. Therefore, the heat-clearing fire-purging yoghourt can be easily accepted by consumers.

The invention relates to a production method of chicken feet. The production method concretely comprises the following steps: (1) selecting raw materials: chicken feet, refined salt, cooking wine, pickled rod chilli, fresh ginger, garlic, green Chinese onion and rotten oil; (2) washing and draining: washing the chicken feet clean and removing yellow skin and nails; putting water into a pot, boiling the water, adding the refined salt and the cooking wine, pouring the chicken feet, then cooking the chicken feet for 5-8 minutes after the water is boiled, taking out the chicken feet, washing the chicken feet in cold water after the chicken feet are taken out, and then draining the water for later use; (3) producing soup bases: cutting the prickled rod chilli, the garlic and the green Chinese onion into pieces, cutting the fresh ginger into slices, and pouring the cut prickled rod chilli, garlic, green Chinese onion and fresh ginger into the rotten oil; (4) dipping and packaging: then dipping the chicken feet subjected to draining into the soup bases, covering the mixture with a lid, and putting the mixture into a refrigerator for cold storage for 4-6 hours; and finally picking up the chicken feet, and carrying out vacuum packaging to the chicken feet. The production method provided by the invention has the advantages that the production method is simple, and standard industrial production is easy to realize; and the produced chicken feet are easy to eat and convenient to carry, and is rich in nutrients.

The invention relates to healthcare noodles with a kidney tonifying function and a preparation method thereof. The healthcare noodles are prepared from the following components in parts by weight: 3-6 parts of rye, 1-5 parts of black beans, 2-7 parts of buckwheat and 82-86 parts of wheat flour. In the healthcare noodles, the rye, the black beans and the buckwheat are natural plant raw materials, no additive is added, the proportion of the raw materials is simple and reasonable, and the effects of the raw materials supplement each other; the active ingredients of the rye, the black beans and the buckwheat are well maintained, and the prepared noodles are rich in nutrition with obviously improved color and taste and can fundamentally realize the functions of tonifying and nourishing the kidney and improving immunity and have the characteristics of rich nutrition, reasonable collocation of medicinal materials, low cost, simple production process, delicious taste, refreshing effect, and fineness and smoothness and are kept clear and unbroken after long-time boiling; moreover, the noodles have the functions of tonifying and nourishing the kidney and improving immunity, and are suitable for people suffering from kidney disease or kidney deficiency and weakness; after long-time eating, the noodles can not hurt other parts of a human body, and realize a remarkably strong anti-disease healthcare effect.

The invention discloses a device for producing oxygen based on an oxygen generator or other means for supplying oxygen to a face and maintaining a pure oxygen state by sealing the face in a container,and simultaneously applying a patch or a mask containing an oxygen carrier on the face to increase the facial cell oxygen molecule concentration and solubility as well as consumables. Oxygen is generated by an oxygen generating device to enclose the face in the container, the container is filled with pure oxygen having a certain pressure, the oxygen molecules can be provided to the face through the patch or the mask containing the oxygen carrier, which achieves the purpose and function of participating in the metabolism of body cells such as the face, and activating the cell function. The device is characterized in that the device is in turn an oxygen generator, the facial container or the mask, and the mask containing the carrier capable of carrying oxygen.

The invention relates to edible preserved marrow squash. The edible preserved marrow squash comprises the following raw materials of 80-100 parts of marrow squash, 5-10 parts of fennel fruits, 5-10 parts of scallions, 5-10 parts of garlic, 5-10 parts of ginger, 20-30 parts of table salt, 10-15 parts of peanut oil, 1-5 parts of a soy sauce, 1-5 parts of sesame oil, 1-5 parts of star aniseeds, 1-5 parts of agropyron cristatum, 5-10 parts of radix angelicae, 5-10 parts of villous amomum fruits, 5-10 parts of Chinese cinnamon, 1-5 parts of cumin powder and 1-5 parts of yellow wine. The edible preserved marrow squash comprises the following raw materials of 80 parts of the marrow squash, 5 parts of the fennel fruits, 5 parts of the scallions, 5 parts of the garlic, 5 parts of the ginger, 20 parts of the table salt, 10-15 parts of the peanut oil, 1 part of the soy sauce, 1 part of the sesame oil, 1 part of the star aniseeds, 1 part of the agropyron cristatum, 5 parts of the radix angelicae,5 parts of the villous amomum fruits, 5 parts of the Chinese cinnamon, 1 part of the cumin powder and 1 part of the yellow wine. The edible preserved marrow squash comprises the following raw materials of 100 parts of the marrow squash, 10 parts of the fennel fruits, 10 parts of the scallions, 10 parts of the garlic, 10 parts of the ginger, 30 parts of the table salt, 15 parts of the peanut oil, 5parts of the soy sauce, 5 parts of the sesame oil, 5 parts of the star aniseeds, 5 parts of the agropyron cristatum, 10 parts of the radix angelicae, 10 parts of the villous amomum fruits, 10 parts of the Chinese cinnamon, 5 parts of the cumin powder and 5 parts of the yellow wine.

The invention relates to a preparation method of propolis, royal jelly, honey and bee bread paste. The preparation method comprises the following steps: taking bee bread strains in a honeycomb of morethan three days as fermentation strains, and diluting the bee bread strains with water for later use; taking bee pollen and diluted bee bread strains, and performing uniform mixing and stirring, so that the bee pollen is moist; loading the wet bee pollen into a container, performing sealing, performing natural fermentation at the temperature of 15-35 DEG C for 1-10 days, and when the bee pollen is sour and sweet in mouth feel, obtaining the fermented bee bread; and uniformly mixing the fermented bee bread with the honey, the royal jelly and propolis powder in proportion to prepare a finishedproduct of the propolis, royal jelly, honey and bee bread paste. The propolis, royal jelly, honey and bee bread paste prepared by the preparation method of the propolis, royal jelly, honey and bee bread paste is diversified in nutrition. The propolis, royal jelly, honey and bee bread paste prepared by the preparation method solves the problem that the royal jelly and the propolis powder are not easily accepted by the public due to strange mouth feel, and besides, the propolis, royal jelly, honey and bee bread paste is richer in nutritional ingredients, better in health care and treatment effects and easier to accept by the public.

The invention is applicable to the field of foods, and provides a crab-flavoured sauce with a beautifying effect. The crab-flavoured sauce comprises the following components in parts by weight: 60-80parts of crabs, 40-60 parts of broccoli, 16-24 parts of saffron crocus, 16-24 parts of radix puerariae, 40-60 parts of soybeans, 10-30 parts of wax gourds, 10-30 parts of asparagus and 20-40 parts ofseasonings. Due to combined use of the broccoli and the saffron crocus, the beauty-maintaining and young-keeping effects of the crab-flavoured sauce can be improved; senescence can be delayed; meanwhile, the crab-flavoured sauce is delicious in taste through addition of the radix puerariae, the soybeans, the wax gourds and the asparagus; and the crab-flavoured sauce has the effects of losing weight and building body through combined use of the wax gourds and the crabs, and is suitable for people suffering from heart diseases, sugar diseases and obesity to eat.

A solid water particle composition and method of use enhances the efficacy of a cosmetic item, a consumable liquid, and an organic liquid are disclosed. The solid water particle composition is based on a solid water particle phase of water. The solid water particle composition consists of adding solid water particle composition to cosmetic item and a consumable liquid with or without replacing the pure water in the cosmetic item and consumable liquid, while at least one indigenous ingredient in the cosmetic item and consumable liquid remains substantially the same. The cosmetic item includes a cosmetic face mask and a cosmetic face cream. The consumable liquid includes an herbal drink. The solid water particle composition can also replace pure water in an organic liquid, such as alcoholic drink, organic solvent, liquid fuel, and paint. The cosmetic items and consumable liquids are enhanced by replacing pure water, with water having solid water particles and leaving ingredients substantially the same.

The invention belongs to the technical field of cooking, in particular to a cooking method of a pea dish. The cooking method is characterized in that the cooking method comprises the steps of boiling300g of peas in a water pot, fishing out, cooling by flushing, draining and placing in a plate; taking 60g of apricot seeds, cleaning, draining and placing in the plate of the last step; and then adding 2g of salt, 1g of monosodium glutamate and 5g of sesame oil. The pea dish has the advantages of beautifying effect, good taste of the pea dish and high nutritional value.

The invention discloses a whitening mask. The mask is characterized by comprising, by weight, 45-65 parts of deionized water, 12-20 parts of lemon juice, 2.5-5 parts of jasmine essential oil, 20-35 parts of aloe leaf juice, 10-20 parts of radix angelicae, 5-10 parts of japanese ampelopsis roots, 10-25 parts of atractylodes macrocephala koidz, 3-8 parts of giant typhonium rhizome, 10-20 parts of white peony roots, 5-10 parts of dictamnus dasycarpus turcz, 10-20 parts of round cardamom fruits, 5-15 parts of bletilla striata and 10-15 parts of burdock. The mask has the advantages that the beautifying effects of whitening and moistening are achieved, skin is relaxed, and the mask has the oxygen-resistant and aging-resistant effects and is free of irritation and side effects.