30results about How to "Has the effect of nourishing the lungs" patented technology

The invention relates to a loquat-sticky rice biscuit, which is produced with the following materials in parts by weight: 340 to 350 parts of flour, 50 to 60 parts of almond powder, 40 to 50 parts of sticky rice, 35 to 40 parts of radish, 30 to 35 parts of red date pulp, 30 to 40 parts of loquat pulp, 5 to 7 parts of Szechuan fritillary bulb, 5 to 6 parts of pinellia ternata, 5 to 6 parts of aster, 5 to 6 parts of white mulberry root-bark and the like. The invention discloses the loquat-sticky rice biscuit and a preparation process thereof, and the preparation method is simple; since the loquat, the red date and the sticky rice are added during preparation, the taste of the loquat-sticky rice biscuit is improved, nutrients are added, and the loquat-sticky rice biscuit has the effect of moistening the lung; meanwhile, since the extracts of the Szechuan fritillary bulb, the pinellia ternata, the aster, the white mulberry root-bark, mongolian snakegourd and the like are added as well, the loquat-sticky rice biscuit has a good effect in relieving cough and reducing sputum, so the loquat-sticky rice biscuit is particularly suitable for being eaten by people who often cough.

The invention relates to a snow pear lung-moistening chip and a preparation method thereof. The chip is characterized by being prepared from the following raw materials by weight part: 500-550 of purple sweet potato, 0.9-1 of Flos Farfarae, 0.8-0.9 of Unibract Fritillary Bulb, 1-1.2 of loquat flower, 1.2-1.4 of Rosa laevigata, 0.5-0.8 of lily, 0.9-1.2 of Chuanminshen violaceum, 1.1-1.3 of Helwingia japonica, 18-20 of water chestnut, 20-22 of snow pear, 25-30 of crab meat, 10-11 of chickpea, 30-34 of fishbone, 8-9 of tea, 1-2 of lard, and 7-9 of a nutritional additive. The preparation process of the chip provided by the invention is simple, and the chip has the advantages of good taste, overflowing tea fragrance, reasonable and scientific formula, and rich nutrition. Specifically, the added snow spear contains malic acid, citric acid, vitamin B1, B2, C, carotene and the like, can moisten lung and clear dryness. At the same time, the Flos Farfarae, Unibract Fritillary Bulb, loquat flower, lily, Chuanminshen violaceum and other Chinese herbs added in the invention also have lung moistening efficacy. And the snow pear lung-moistening chip is suitable for various people to eat.

The invention discloses tortoise jelly with a lung moistening effect. The tortoise jelly is prepared from the following raw materials in parts by weight: 5-15 parts of grass tortoise, 90-98 parts of mesona chinensis, 12-16 parts of lonicera japonica, 40-60 parts of poria, 12-16 parts of dandelion, 8-15 parts of liquorice, 1-5 parts of almond, 5-10 parts of radix polygonati officinalis, 10-15 partsof folium mori, 20-30 parts of pear juice, 20-30 parts of loquat juice, 10-15 parts of lonicera japonica, 10-15 parts of chrysanthemum, 20-25 parts of reddish orange, 10-20 parts of liquorice and 10-20 parts of momordica grosvenori. By matching with snow pears with effects of promoting the secretion of saliva or body fluid and moistening dryness and eliminating phlegm by cooling and loquats witheffects of moistening lung, lowering qi and quenching thirst, the whole medicinal formula is perfect and has the fruity odor. Therefore, when the consumers enjoy the lung moistening effect brought bythe tortoise jelly, the product is unique in flavor and delicious.

A lung moistening rice flour for steaming meat is composed of the following raw materials in parts by weight: 180 to 200 parts of polished rice, 80 to 100 parts of glutinous rice, 55 to 65 parts of mung bean, 40 to 50 parts of water chestnut, 35 to 40 parts of snow pear, 30 to 40 parts of pepper, 20 to 30 parts of lotus root, 60 to 80 parts of louts leaf juice, 5 to 6 part of dwarf lilyturf tuber, 5 to 6 parts of dendrobium, 5 to 6 parts of fritillary bulb, 6 to 7 parts of Chinese magnoliavine, 3 to 4 parts of pear flower, 3 to 4 parts of snakegourd seed, 3 to 4 parts of glehnia root, and 2 to 3 parts of green tea. During the preparation process of lung moistening rice flour for steaming meat, food materials such as snow pear, lotus root, and the like, are added, so the rice flour has a certain lung moistening effect and a good taste. At the same time, extracts of traditional Chinese herbals like dwarf lilyturf tuber, dendrobium, fritillary bulb, Chinese magnoliavine, pear flower, and the like are added, and thus the rice flower has a very good lung moistening effect, is suitable for being used in dry seasons, and is benefit for human health.

The invention discloses a spiced beef with a fermentation flavor and a preparation method of spiced beef with the fermentation flavor. The spiced beef is characterized by being prepared from the following raw materials in parts by weight: 250-260 parts of beef, 40-45 parts of milk, 20-22 parts of niblet, 18-20 parts of snow pears, 19-21 parts of green plums, 10-11 parts of chocolate, 10-11 parts of highland barley powder, 10-11 parts of ginger candy, 1-1.2 parts of lyophilized royal jelly, 8-9 parts of black mustard, 10-11 parts of dried scallop, 2-2.5 parts of atractylodes macrocephala koidz, 1.8-2 parts of greenish lily flowers, 1-1.2 parts of rhizoma anemarrhenae, 2-2.3 parts of radix pseudostellariae, 1.4-1.8 parts of loquat leaves, 1-1.2 parts of eurya groffii merr leaves, 1.4-1.5 parts of macrocarpa nucuma, 15-20 parts of vinasse, 70-75 parts of flour, 10-11 parts of Muyu stone powder, a proper amount of lotus leaves, 18-20 parts of spices, 1-1.5 parts of lactic acid bacteria and 20-25 parts of a nutrition health liquid. The spiced beef is wrapped and baked with the vinasse, the flour and the Muyu stone powder after being fermented, so that the spiced beef is unique in flavor; the flavor of wine and microelements in the Muyu stone powder infiltrate into the spiced beef; the nutritive value is improved; and the spiced beef has the efficacy of moistening lung after being mixed and cooked with a plurality of extracting solutions of the snow pears, greenish lily flowers and the like.

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 relates to a lung-moistening radix pseudostellariae health wine. The wine is prepared by: washing and drying 25 parts of semen trichosanthis, 28 parts of licorice, 20 parts of radix ophiopogonis, 20 parts of radix pseudostellariae, and 18 parts of Changium smyrnioides respectively; crushing the materials into powder and putting the powder into a kettle; adding pure water into the mixed powder, with the total components and the pure water being in a weight ratio of 1:2.5, and conducting soaking for 1-2h; adding bromelain, with the dosage of the bromelain accounting for 2% of the total weight, performing heating to a temperature of 60-65DEG C, carrying out stirring continuously, conducting enzymolysis for 3h, then implementing filtering; and adding the filtrate into 2L of pure grain liquor, thus obtaining the lung-moistening radix pseudostellariae health wine. The lung-moistening radix pseudostellariae health wine has a simple preparation method, good effects as well as lung-moistening efficacy, and is suitable for various people to drink. Long-term drinking of the radix pseudostellariae health wine can help people get rid of inhaled sand dust to keep lung health.

The invention discloses a tea paste and a preparation method of the tea paste and relates to the technical field of tea processing. The invention is characterized in that the tea paste is prepared from the following ingredients in parts by weight: 5-10 parts of Chinese wolfberry fruits, 5-15 parts of lily bulbs, 2-5 parts of walnut kernels, 5-7 parts of honey, 2-5 parts of maltodextrin and 4-6 parts of alcohol. The preparation method comprises the following steps: fully washing and mixing the Chinese wolfberry fruits, the lily bulbs and the walnut kernels; air-drying the washed raw materials, adding the alcohol into the air-dried raw materials and then carrying out full mixing and uniform blending; fully grinding the mixture into powder, wherein the grinded granules are smaller than 800-mesh in size; seal-fermenting the powder in a jar; airing the fermented materials for 5-10 hours; adding the honey and the maltodextrin into the aired fermented materials and then carrying out air-drying; and finally, compressing and shaping the dried materials into blocks. The preparation method changes traditional formula and processing method of the tea paste. The prepared tea paste is high in nutritive value, easy to absorb and good in taste; moreover, the tea paste has the effect of moistening the lung.

The present invention discloses a honey and red date sweet sausage and a preparation method thereof. The honey and red date sweet sausage is characterized by being prepared by using the following raw materials in parts by weight: mutton 400-410 parts, pig fat 30-35 parts, red dates 20-22 parts, honey 20-22 parts, lily flowers 2-3 parts, lophatherum gracile 1-2 parts, platycodon grandiflorus 3-4 parts, American ginsengs 1-2 parts, edible salt 35-40 parts, tea leaves 15-16 parts, pickled vegetable juice 32-35 parts and chitosan 0.2-0.3 part. The sausage is fermented by the pickled vegetable juice, which can realize full utilization of resources, and the fermented mutton not only can improve the nutritional value, but also can eliminate the smell of mutton. Tea water is added during the pickling process of the mutton and pig fat and the tea polyphenols contained in the tea water can inhibit the formation of nitrite, which enables the sausage to be healthier. The added chitosan has an antioxidant effect, can prolong the shelf life of the sausage, and at the same time can also increase the water-retaining property of the sausage. In addition, the sausage also contains a variety of Chinese herbal medicine ingredients which have efficacy of moistening lungs.

The invention relates to a preparation method of bitter bamboo wine. The preparation method comprises the following steps: (1) fresh bitter bamboos are selected and crushed into particles, the particles and grains are mixed for solid state fermentation and distillation, and bitter bamboo liquor is prepared as base liquor; (2) the bitter bamboo base liquor is filled into growing bitter bamboo rings, after the bamboos grow for 15-30 days, the liquor is taken out; (3) the growing bitter bamboos once with liquor are crushed, the crushed bamboos, vinasse and grains are mixed for distillation, and bamboo brewing liquid of the bitter bamboo is obtained; (4) the bitter bamboo brewing liquid and the bamboo liquor after being placed in the growing bamboo are combined and blended, and the bitter bamboo wine is obtained. The bitter bamboo wine has heat clearing and summer-heat relieving efficacies, the mouthfeel turns from slight bitter to sweet, and the wine is pure, salubrious, and delicately fragrant and tasty.

The invention provides a fruit and sorghum pastry cake, and relates to the field of foods. The fruit and sorghum pastry cake is prepared from the following raw materials in parts by weight: 10 to 20 parts of apple, 10 to 20 parts of snow pear, 15 to 30 parts of sorghum flour, 3 to 8 parts of butter, 40 to 50 parts of flour, 10 to 20 parts of malt, 1 to 3 parts of egg, and 10 to 15 parts of cream. The fruit and sorghum pastry cake is crispy and tasty, combines fruit and sorghum, rich in a plurality of vitamins, and capable of digestion, and has the effect of moistening lung.

The invention discloses a lung nourishing seasoning, and belongs to the technical field of food. The lung nourishing seasoning which is capable of regulating the color, the flavor and the taste of the food and also has the effects of moistening and nourishing the lung is obtained by mixing radix peucedani processed with honey, radix platycodonis, semen trichosanthis, bulbus lilii, fructus crataegi, radix astragali seu hedysari processed with honey, fructus schisandrae, radix codonopsis, pericarpium citri reticulatae, liquorice root, fructus anisi stellati and fructus foeniculi according to certain proportions. The lung nourishing seasoning disclosed by the invention is remarkable in effect and has no any toxicity and side effect.

The invention provides ginger tea paste and a preparation method of the ginger tea paste and relates to the technical field of tea processing. The ginger tea paste is characterized by being prepared from the following components in parts by weight: 30 to 40 parts of fresh gingers, 5 to 6 parts of wolfberry fruits, 5 to 8 parts of chrysanthemum slices, 2 to 5 parts of walnut kernels, 5 to 7 parts of honey, 2 to 5 parts of maltodextrin and 4 to 6 parts of alcohol. The preparation method comprises the following steps: peeling off the fresh gingers and squeezing to obtain fresh ginger juice; washing the wolfberry fruits, lilium brownii and the walnut kernels and mixing; airing the washed raw materials; adding the alcohol, sufficiently mixing and uniformly mixing; sufficiently grinding the raw materials, wherein the size of ground particles is smaller than 800 meshes; putting the particles into a jar and sealing to carry out fermentation treatment; airing the fermented raw materials for 5 hours to 10 hours; adding the fresh ginger juice, the honey and the maltodextrin, and ventilating and drying; briquetting and molding. According to the ginger tea paste and the preparation method of the ginger tea paste, a traditional formula and a traditional processing method are changed; the ginger tea paste has a high nutritional value, is convenient to absorb, has a good taste and has a lung moistening effect.

The invention discloses lung moistening Baijiu and a preparation method thereof, and is characterized in that the lung moistening Baijiu is prepared from the following raw materials in parts by weight: 400-450 parts of waste distiller's grains parts of yellow wine, 100-110 parts of rice, 100-110 parts of rice husks, 3-5 parts of dark plum, 10-15 parts of rice vinegar, 10-12 parts of mung bean, 3-4 parts of lily seed, 2-3 parts of grosvenor momordica fruit, 5-6 parts of loquat leaf, 1-2 parts of radix ophiopogonis, 25-30 parts of Daqu, 0.5-1 part of tea polyphenol, and 0.5-0.7 part of xylooligosaccharide. The waste distiller's grains of the yellow wine are adopted as the raw material to produce the Baijiu, so that a production link of a yellow wine factory is extended, and the produced Baijiu is mellow and full and is relatively long in aftertaste; the rice husks are subjected to puffing treatment, so that the raw materials are looser; the tea polyphenol having selective bacteriostasis is added, has an inhibitory effect on acid-producing bacteria lactobacillus, has a role of maintaining the bacterial colony balance on mould and other fungi, and avoids fast acid rising of easy-fermentation materials during accumulation and fermentation; the added xylooligosaccharide can protect liver; and in addition, the lung moistening Baijiu can moisten lung.

The invention discloses lung-moistening tea wine. The tea wine is prepared from the following raw materials in parts by weight: 10 to 15 parts of green tea, 3 to 5 parts of semen armeniacae amarae, 2 to 4 parts of bulbus lilii, 10 to 12 parts of white granulated sugar, 2 to 4 parts of common perilla fruit, 1 to 3 parts of liquorice root and 6 to 8 parts of rock candy; the invention also provides a preparation method of the lung-moistening tea wine. The tea wine is brewed by a fermentation method, is rich in nutrition, has the tea aroma of the green tea, is fresh, sweet, tasty and refreshing, the semen armeniacae amarae, the bulbus lilii, the common perilla fruit and the liquorice root are added during fermentation, and the lung-moistening effect is realized after the tea wine is taken for a long period of time.

The invention discloses black tea with fragrance of rice. The black tea is prepared from the following raw materials in parts by weight: 100-105 parts of black tea, 20-21 parts of glucose, 10-11 parts of rice, 30-32 parts of lemon juice, 3-4 parts of cocoa, 2-3 parts of lily seeds, 1-2 parts of loquat leaves, 2-3 parts of radix ophiopogonis, 1-2 parts of siraitia grosvenorii, 6-7 parts of black tea strain liquid, 6-7 parts of glossy ganoderma strain liquid, 2-2.5 parts of corn oil, 5-6 parts of microporous starch and 4-5 parts of xanthan gum. According to the black tea disclosed by the invention, the taste and the quality of the tea are improved through fermentation; black tea funguses and glossy ganoderma funguses are separately absorbed and embedded by the microporous starch and the xanthan gum, so that the restraining effect of bacteriostasis substances in the black tea can be reduced, the restraining of acid generated during fermentation of the black tea funguses on the glossy ganoderma funguses can be reduced, fatty acid generated through decomposition during the fermentation of the corn oil is similar to fat components on the cell membranes of the glossy ganoderma funguses and can be absorbed and taken in by the glossy ganoderma funguses to perform the synthesis of the cell membranes, and the yield of GABA and the yield of glossy ganoderma polysaccharide are increased. In addition, the black tea disclosed by the invention can be used for nourishing the lung.

The invention provides coarse cereal pudding bean curd and a preparing method of the coarse cereal pudding bean curd. The coarse cereal pudding bean curd is characterized by being prepared from the following ingredients in parts by weight: 400 to 410 parts of soybeans, 20 to 22 parts of wheat germs, 15 to 20 parts of sweet corn, 18 to 22 parts of pea, 3 to 4 parts of bulbus fritillariae cirrhosae, 1 to 2 parts of loquat leaves, 4 to 5 parts of radix ophiopogonis, 2 to 3 parts of scaphium scaphigerum, 40 to 50 parts of kieselguhr, 10 to 11 parts of rosemary, 0.2 to 0.3 parts of calcium chloride, 0.8 to 0.9 part of gluconic acid-delta-lactone and 16 to 17 parts of lactobacilli. The coarse cereal pudding bean curd is tender and is very elastic, and cannot be scattered after being cut; the soybeans are subjected to milk grinding and milk boiling and are then filtered by the kieselguhr; the beany flavor can be reduced; the beany flavor can be further reduced through the added rosemary; meanwhile, the rosemary has the fresh keeping effect and can prolong the shelf life of the bean curd; in addition, the corn pudding bean curd is fermented by adopting the lactobacilli; the lactobacilli can decompose high-molecular compounds such as protein and fat to generate some flavor substances; some fermentation metabolites generated through fermentation also improve the nutrition value of the corn pudding bean curd. In addition, the coarse cereal pudding bean curd has the effect of moistening the lung.

The invention discloses a lung-moistening seasoning and a preparation method thereof. The lung-moistening seasoning is characterized by comprising the following raw materials in parts by weight: 72-75 parts of yellow croakers, 7-8 parts of grape wine, 3-4 parts of rock candy, 12-13 parts of day lily buds, 10-11 parts of bean dregs, 4-5 parts of acorn starch, 10-11 parts of beef, 3-4 parts of vital gluten, 4-5 parts of salted duck egg yolk, 4-5 parts of ground pepper, 90-100 parts of soybean sauce, 10-12 parts of colza oil, 10-12 parts of oilseed rape, 2-3 parts of radix ophiopogonis, 1-2 parts of bulbus fritillariae cirrhosae, 3-4 parts of Chinese waxgourd seeds, 4-5 parts of folium eriobotryae, 2-3 parts of conyza japonica, 1-2 parts of knotteflower phyla herb and 4-5 parts of a nutrition additive. The yellow croakers are added, so that the lung-moistening seasoning is delicious; the yellow croakers are filled with juice in the enterocoelia before being baked, so that the meat of the yellow croakers is kept fresh and tender after the yellow croakers are baked; ingredients of Chinese medicinal herbs in the juice permeate into the meat, so that the lung-moistening seasoning has an effect of moistening the lung. In addition, the nutrition additive is capable of relieving the grease of the seasoning, thereby preventing high heat of the seasoning from increasing the fat.

The invention discloses a Chinese herbal medicine microecological preparation for preventing and controlling white scour of piglets and belongs to the technical field of veterinary drugs. The Chinese herbal medicine microecological preparation is prepared from, by weight, 15-25 parts of sliced processed aconite, 10-20 parts of dried ginger, 5-15 parts of white atractylodes rhizome, 15-25 parts of dried tangerine or orange peels, 10-20 parts of codonopsis pilosula, 5-15 parts of fructus amomi, 3-10 parts of rhizoma atractylodis, 10-20 parts of radix astragali, 10-20 parts of poria cocos, 5-15 parts of honey-fried licorice root and the balance EM bacteria. The Chinese herbal medicine microecological preparation comprises the following specific steps that the raw materials are weighed according to weight proportion for usage; the Chinese herbal medicines are put in a marmite and soaked with added water; the soaked Chinese herbal medicines are decocted and filtered to obtain filtrate I and filter residues I; the filtrate I is recovered to the marmite, water is added to perform decoction and filtration, and filtrate II and filter residues II are obtained; the filtrate I and the filtrate II are mixed, the EM bacteria are added to the filtrate for even stirring, the filtrate is put in a sterile airtight room for fermentation. The Chinese herbal medicine microecological preparation has the advantages of being quick to effect, high in treating effect, capable of improving the immunity of the piglets and the like and is suitable for popularization and usage in large big farm.

The invention discloses tea-leaf combined tea paste and a preparation method thereof and relates to the technical field of tea processing. The tea paste is prepared from, by weight, 5-10 parts of Chinese wolfberry fruits, 30-50 parts of tea leaves, 2-5 parts of walnut kernels, 5-7 parts of honey, 2-5 parts of maltodextrin and 4-6 parts of ethyl alcohol. The preparation method comprises the following steps: 1, washing and mixing the Chinese wolfberry fruits and the walnut kernels; 2, airing the washed raw materials to be dry, adding the ethyl alcohol, sufficiently stirring and uniformly mixing the raw materials, and then conducting sufficient powder grinding, wherein the size of each particle obtained after powder grinding is less than 800 meshes, and placing the particles in a jar for sealed fermentation treatment; 3, fermenting the tea leaves separately; 4, filtering the raw materials fermented in step 3, sufficiently mixing juice obtained after filtration with the raw materials fermented in step 2, and conducting airing for 8-13 hours; 5, adding the honey and the maltodextrin, and conducting aeration-drying; 6, pressing the raw materials into blocks for formation. By means of the tea-leaf combined tea paste and the preparation method thereof, the traditional formula and processing method are changed, nutritive value is high, absorption is facilitated, mouthfeel is good, and the lung-moistening effect is achieved.

The invention discloses seafood-flavored rice straw microcrystalline cellulose bread. The seafood-flavored rice straw microcrystalline cellulose bread is prepared from the following raw materials in parts by weight: 500-510 parts of flour, 100-110 parts of rice straw, 3-4 parts of wheat bran, 10-11 parts of haws, 10-11 parts of clams, 1-2 parts of platycodon roots, 4-5 parts of loquat leaves, 2-3 parts of tendrilleaf fritillary bulbs, 5-6 parts of yeast, 4-5 parts of salt, 20-22 parts of white sugar, 32-34 parts of butter, an appropriate amount of baking soda, 2-3 parts of sodium carboxymethyl cellulose, and 20-22 parts of gluten flour. The rice straw is processed to make microcrystalline cellulose, and then the made microcrystalline cellulose is added to the bread, so that the quality of the bread can be improved, the water preserving capability of the bread is improved, and the shelf life of the bread is prolonged. In addition, the bread contains various Chinese herbal medicine components, and has the efficacy of nourishing the lung.

The invention discloses an antitussive Chinese herbal formula with lung moistening effects. The antitussive Chinese herbal formula includes the following components (by weight): 20-30 parts of honeysuckle, 10-20 parts of folium eriobotryae, 30-40 parts of prunella vulgaris, 15-25 parts of snow pear, and 20-30 parts of fig. The honeysuckle, folium eriobotryae, prunella vulgaris, snow pear and fig all have certain antitussive effects. By combining the various components according to a specific ratio, the antitussive effect can be significantly improved; since each component is a natural material, the antitussive Chinese herbal formula contains no chemicals, is safe and has no side effects; and snow pear and fig also have the lung moistening effects.

The invention discloses a bitter bamboo liquor, which is composed of the following components in parts by weight: 50 to 80 parts of bitter bamboo, 5 to 15 parts of sweet vinasse, 2.5 to 8 parts of xylose, 0.05 to 0.5 part of licorice, and 40 to 80 parts of alcohol. The preparation method comprises the following steps: washing and grinding bitter bamboo, then adding licorice and glucoamylase, sealing, carrying out fermentation for 24 to 48 hours at a fermentation temperature of 15 to 30 DEG C; transferring the fermented bitter bamboo liquid to a distiller to carry out distillation so as to obtain a distilled liquid; adding xylose and sweet vinasse into the distilled liquid, evenly stirring; blending the distilled liquid with alcohol, sealing, carrying out fermentation for 5 to 30 days at a fermentation temperature of 10 to 30 DEG C; carrying out fine filtering on the fermentation liquid, and finally diluting the liquid with water so as to obtain the finished product. The bitter bamboo liquor has the functions of keeping healthy, nourishing skin, refreshing, invigorating the brain, boosting qi, engendering liquid, and relieving thirst, is a good healthcare product, and is especially good for the elder and the pregnant women.

The invention discloses a rhizoma polygonati tea. The rhizoma polygonati tea is prepared from, by weight, 60-70 parts of tea leaves, 10-20 parts of rhizoma polygonati and 10-15 parts of radix codcnopsitis pilosulas. The making method comprises the following steps of taking the rhizoma polygonati and the radix codcnopsitis pilosulas to be thoroughly washed, air-dried and cut into slices, and addingwater for decoction and concentration; taking the fresh tea leaves, and conducting fixation to obtain tea leaf slices; uniformly spraying a filtrate onto the tea leaf slices, and then rolling the tealeaf slices into strips; drying the strips under the environment of 45-70 DEG C, and then conducting bagging. According to the rhizoma polygonati tea, nutrient substances of the rhizoma polygonati and the radix codcnopsitis pilosulas are extracted into the filtrate by means of a water heating extraction method, then the filtrate is sprayed onto the tea leaves, then drying and making of the rhizoma polygonati tea are conducted, the effective medicine property of the rhizoma polygonati and radix codcnopsitis pilosulas is reserved, the effects of tonifying the spleen and moistening the lung areachieved, tea fragrance is utilized for covering the medicine flavor, and the mouthfeel is improved.

The invention discloses quick-frozen toona sinensis capable of moistening the lungs. The quick-frozen toona sinensis is prepared from, by weight, 200-210 parts of toona sinensis, 7-8 parts of hazelnuts, 30-31 parts of rice vinegar, 4-5 parts of greenish lily flowers, 4-5 parts of platycodon grandiflorum, 5-6 parts of ophiopogon japonicus, 4-5 parts of fritillaria cirrhosa and an appropriate amount of whey protein. According to the quick-frozen toona sinensis, the toona sinensis is processed through ultrasonic waves before being quickly frozen, and therefore peroxidase can be passivated; in addition, a cavitation effect is generated due to ultrasonic wave processing, a maximum ultrasonic freezing quick crossing ice crystal formation zone is formed, and the freezing time is shortened. In addition, the toona sinensis is soaked with whey protein solutions before being frozen, a film layer is formed on the surface of the toona sinensis, and therefore the loss of nutrition substances in the freezing and storing process can be reduced; furthermore, the quick-frozen toona sinensis contains multiple Chinese herbal components and has the effect of moistening the lungs.

The invention discloses a health-care acid tea rich in vitamin C and a tea beverage thereof. A preparation method for the acid tea comprises the following steps: S1, preparation of a raw material, i.e., high-quality tea leaves; S2, enzyme deactivation: deactivating enzymes within 0 to 24 h after plucking of the tea leaves; S3, tea leave cutting: cutting the tea leaves with a nonmetal cutter to a length of no more than 3 to 5 cm; S4, drying: drying the tea leaves in the sun (or in a stove); and S5, blending of materials: 1, preparing the materials consisting of rice balls, boiled water, tea slices (broad leaves), banana leaves, bamboo shoot leaves, thin bamboo strips and large bamboo tubes (with bamboo joints at one ends cut and without cracks and holes), and 2, preparing balls from a proper amount of rice and baking the balls with firewood until the balls are yellowish. The objective of the invention is to provide the health-care acid tea rich in vitamin C and the tea beverage thereof;the prepared health-care acid tea and the tea beverage are capable of moistening the throat, strengthening the stomach and moistening the lung and rich in vitamin C; and the preparation method has the advantages of standard process, clear flow and promotion value, and overcomes the problem that conventional acid tea preparation processes are hard to promote and conventional acid tea does not havehealth care efficacy.

The invention relates to cream peanut components and a making method of cream peanuts. The cream peanut components comprise the following components in parts by weight: 80-100 parts of milk, 20-30 parts of konjaku flour and 15-20 parts of a sugar liquid. The sugar liquid is made by using the following methods: heating 90-100 parts by mass of water to 95-100 DEG C, and heating 10-15 parts of rock sugar and 20-25 parts of snow pear for 1.5-2 hours, thereby obtaining the sugar liquid. The cream peanuts are made by mixing peanuts with the cream peanut components and by performing high-temperatureand low-temperature secondary baking. The cream peanuts made by using the method have milky fragrance and have the flavor of being sweat and not greasy.

The invention discloses strawberry fruit granule jam and a preparation method thereof, and relates to the field of jam preparation. The strawberry fruit granule jam is prepared from the following rawmaterials in parts by weight: strawberries, malt syrup, high fructose corn syrup, water, a thickening agent, EDTA, an acidity regulator, potassium sorbate, strawberry essence, a sweetening agent, carmine, lemons, celery, apples, a green tea extract, walnuts and Chinese yams. The strawberry fruit granule jam disclosed by the invention has the advantages of refreshing breath and removing halitosis.The preparation method comprises the following steps: cleaning and dicing the strawberries, the apples, the celery and the Chinese yams for later use, juicing the lemons, grinding the walnuts into powder, mixing the raw materials, adding the malt syrup and the high fructose corn syrup, performing mixing, adding dissolved modified starch, carrageenan and xanthan gum, adding other raw materials andresidual water, and performing decocting, bottling, and sealing to obtain the finished product. The preparation method has the advantages of simplicity and convenience in operation and convenience inproduction.

The invention discloses a traditional Chinese medicine preparation for treating emphysema. The traditional Chinese medicine preparation is characterized by being prepared from the following raw medicinal materials: blackberrylily rhizome, rhizome of manyleaf paris, black nightshade herb, dried human placenta, willowleaf swallowwort rhizome, root of whiteflower hogfennel, cicada slough, cudweed herb, sesame oil, Chinese honeylocust fruit, gecko and ginkgo seed. The invention further discloses a preparation process of the traditional Chinese medicine preparation for treating emphysema. The traditional Chinese medicine preparation disclosed by the invention is prepared from low-price traditional Chinese medicinal materials, is low in manufacturing cost, reasonable in formula, complementary in medicine effect and mild in medicine property, and is clinically proved to be quick in response and significant in curative effect, and have an effect of nourishing internal organs.