64results about How to "Have strong bones" patented technology

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

The invention discloses growth promoting fodder special for growing and fattening pigs. The growth promoting fodder is prepared from corn, wheat bran, sweet potato vine powder, cottonseed meal, double-low rapeseed meal, fish meal, shell powder, talcum powder, calcium hydrogen phosphate, salt, multivitamin for the pigs, methionine, cystine, seaweed meal, beta vulgaris pulp, mannan oligosaccharides, nettle meal, luceme meal, carrot meal, purslane meal, peanut vine meal, pine needle meal, a composite additive, complex enzyme preparation and microecologics. The composite additive is prepared from polygonum multiflorum, eucommia, malt, gynostemma pentaphyllum, medicated leaven, poria cocos, hawthorns, lycium, Chinese yam, methionine copper, ferrous sulfate, tryptophan zinc, tryptophan manganese, calcium iodate and sodium selenite. The growth promoting fodder special for the growing and fattening pigs is reasonable in formula, comprehensive in nutrition, good in palatability, and capable of promoting growth of the growing and fattening pigs and improving quality of pork.

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

The invention discloses a sugar-free radix millettiae speciosae buccal tablet. The sugar-free buccal tablet contains the following effective components in percentage by weight: 30-60% of radix millettiae speciosae powder, 10-30% of dextrin, 20-40% of xylitol, 1-5% of vitamin C, 0.2% of stevioside and 0.05% of mint oil. The sugar-free buccal tablet does not need to be brewed, and is convenient to carry due to small size; a traditional decocting way of radix millettiae speciosae is changed to a new way in which the radix millettiae speciosae can be taken by modern people conveniently. The sugar-free buccal tablet is good in mouthfeel, and conveniently and effectively plays the health-care efficacy of the radix millettiae speciosae. The sugar-free buccal tablet has the functions of tonifying deficiency, moistening lung, enhancing immunity, nourishing kidney and strengthening muscles and bones.

The invention discloses high-protein selenium/zinc/calcium-rich radix puerariae and coarse-grain compound nutrition and health rice. According to the compound health rice, the protein content is more than or equal to 10 percent, the selenium content is more than or equal to 1mg/kg, the zinc content is more than or equal to 200mg/kg, the calcium content is more than or equal to 500mg/100g, selenium, zinc and calcium are obtained from selenium/zinc/calcium-rich radix puerariae flour and konjaku flour prepared from the raw materials such as selenium/zinc/calcium-rich radix puerariae and konjaku obtained by adopting selenium/zinc/calcium enriching cultivation, and the proteins are obtained from bean flour and edible fungi flour prepared from the materials such as pure natural beans and edible fungi. The health rice contains active health components of radix puerariae, konjaku, wholewheat, brown rice, edible fungi and beans, has the nutrition and health effects of selenium, zinc, calcium and high protein content, is rich in vitamins, polysaccharides, multiple trace elements and amino acids, can provide comprehensive and balanced nutrition and has the effects of reducing blood pressure, lowering lipid, reducing blood sugar, helping people lose weight, strengthening bones, resisting cancers, improving the immunologic function, building the body and prolonging life.

The invention discloses a deer pizzle deer tail wine and relates to a health care wine which is produced by dissolving, extracting and mixing deer pizzle, deer tail, deer antler, red ginseng, Desertliving Cistanche, Astragalus Root, Fossilizid, dodder, medlar, longan pulp, Radix Rehmanniae Preparata and Fructus Schisandrae Chinensis. The long-term drinking of the invention can nourish the vitality and enrich the blood, ensures that the elders have vigorous physiological metabolism, has better anti-aging effect, and possesses the effects of soothing nerves, benefiting intelligence, prolonging life and beautifying.

The invention provides a brewing method of wild sweet potato fruit vinegar. The wild sweet potato fruit vinegar is brewed from fresh and matured wild sweet potato by adopting the steps of treating the raw material, sterilizing, performing enzymolysis, sugaring, performing low-temperature alcoholic fermentation, performing acetic fermentation, filtering, homogenizing, sterilizing, canning and the like. The wild sweet potato fruit vinegar brewed by adopting the brewing method is superior to edible vinegar brewed from grains as a raw material on aspects of nutritive values, intrinsic compositions, taste and the like, keeps the original taste of the wild sweet potato, is palatable in sweetness and sourness, high in quality and rich in nutrients, and has effects of clearing heat, dispelling cold, dispelling wind and eliminating dampness.

The invention discloses a processing method for a prune beverage. The prune beverage comprises the following components in parts by weight: 25-35 parts of prune pulp, 6-10 parts of xylitol, 3-5 parts of maltodextrin, 0.3-0.4 part of citric acid, 0.1-0.2 part of a stabilizer, 0.05-0.1 parts of an essence, 0.03-0.05 part of potassium sorbate and 100 parts of drinking water. The processing method comprises the steps of treating prunes, pulping, conducting enzymolysis, mixing, homogenizing, sterilizing, canning and the like. According the prune beverage prepared through the processing method, nutriments of the prunes are kept fully; by homogenizing, the color of the prune beverage is kept stable, and layering and precipitating are avoided; the xylitol is adopted as a sweetener to make the prune beverage fragrant, sweet, and smooth in mouthfeel. The processing is simple in operation and easy to learn; the prune beverage is rich in nutrition and convenient to drink, and has the effects of building body, strengthening bones and delaying senescence of bodies and brains.

The invention discloses a preparation method of compound fermented and brewed rhizoma polygonati and glutinous rice yellow wine. The preparation method comprises the following steps: a, standby application of rhizoma polygonati: washing fresh rhizoma polygonati clean, removing root, kneading soft, steaming and drying nine times and smashing for standby application; b, first fermentation: obtaining soaked rice through glutinous rice under a water environment, then making into steamed rice, mixing the steamed rice with a part of rhizoma polygonati obtained in the step a to obtain flattened rice and adding distiller's yeast into the flattened rice to ferment; c, second fermentation: performing second fermentation on a product obtained in the first fermentation of the step b and residual rhizoma polygonati obtained in the step a under the water environment; d, finished product: squeezing a product obtained in the second fermentation in the step c, then sequentially boiling wine, later storing and filtering, then bottling and sterilizing and finally obtaining the finished product of the rhizoma polygonati and glutinous rice yellow wine. Combined with a traditional yellow rice brewing technology, the invention provides the wide and effective preparation method of the rhizoma polygonati and glutinous rice yellow wine. The product of the rhizoma polygonati and glutinous rice yellow wine prepared in the preparation method disclosed by the invention has the effects of tonifying qi, tonifying kidney, strengthening bones and muscles, resisting fatigue, reducing blood sugar and the like and has significance in improving human health.

The invention provides a tremella cultivation method. By means of the tremella cultivation method, cultivation procedures can be reduced, the cultivation period can be shortened, no insecticide spraying or water supplementation needs to be conducted in the cultivation process, and tremella pieces are prevented from being bitten and eaten by insects. The tremella cultivation method includes the following steps of preparing a culture medium, arranging the culture medium in a culture tank, conducting sterilization after the culture tank with the culture medium is sealed, conducting inoculation in the culture tank which is sterilized and contains the culture medium, conducting cultivation in the environment with the temperature of 22-25 DEG C in a sealed mode for 13-15 days, replacing a sealing cover of the culture tank with a cover body with a plurality of vent holes in the top, and placing the culture tank in a ventilation environment to continue to conduct cultivation, wherein the diameter of the vent holes is 0.8 mm. The tremella cultivation method has the advantages that inoculation and cultivation are directly conducted through the culture tank, the sealing cover of the culture tank is removed 13-15 days after sealed cultivation and is replaced with the cover body with the vent holes, having the diameter of 0.8 mm, in the top, mosquitoes are prevented from flying into the culture tank while ventilation is achieved, no insecticide spraying or water adding is needed, the procedures of fungus bag cultivation can be reduced, and the culture period can be shortened.

The invention discloses snake gourd seed blend oil capable of reducing blood pressure. The snake gourd seed blend oil is composed of the following raw materials in parts by weight: 50-60 parts of snake gourd seed oil, 10-15 parts of flaxseed oil, 10-15 parts of olive oil, 8-12 parts of grape seed oil, 1-3 parts of haws, 1-3 parts of corn silk, 1-3 parts of gynostemma pentaphyllum, 1-2 parts of eucommia barks, 1-3 parts of wild chrysanthemum flowers, 1-3 parts of kudzu vine root, 1-3 parts of common selfheal fruit-spike, 1-3 parts of radix paeoniae alba, 1-3 parts of dogbane leaves, 1-3 parts of the root bark of the peony tree, 1-3 parts of dutchmanspipe root and 1-3 parts of coptis root. The snake gourd seed blend oil disclosed by the invention is prepared by adding the flaxseed oil, the olive oil and the grape seed oil to ordinary rapeseed oil and performing blending, so the blend oil has a higher level of nutritional components, the contents of oleic acid, linolenic acid and unsaturated fatty acid in the oil are increased, the nutrition is more balanced and the nutritional value of the blend oil is greatly improved; and the snake gourd seed blend oil is not added with any harmfulingredient and belongs to green health food, and by addition of various traditional Chinese medicines, the prepared blend oil has the effects of reducing blood pressure, reducing blood fat, tonifyingthe liver and kidney, strengthening the bones and muscles, removing heat from the liver, reducing the stagnation, promoting urination, dilatating the arteries, promoting circulation of qi to relievepain, and the like.

The invention provides a paper mulberry fruit wine brewing technology with the healthcare effect. The novel technology can utilize paper mulberries with high added-value. In the overall wine brewing process, no sulfur dioxide needs to be added, and the fruit wine safety is ensured; baijiu distillers grains are added, the fruit wine flavor can be improved, and the sterilization and antibacterial effects can be enhanced; the paper mulberry fruit wine is environmentally friendly, healthy and good in taste, and has abundant nutrients and unique fruit flavor and wine flavor; after traditional Chinese medicine liquid is added, the fruit wine has the good effects of tonifying the kidney, promoting diuresis and strengthening the bones and muscles.

The invention relates to a kidney-invigorating and tendon-reinforcing double-phase capsule and a preparation method thereof. The kidney-invigorating and tendon-reinforcing double-phase capsule comprises a hard capsule, and is prepared by filling micro-capsules which is prepared from solid powder prepared from malaytea scurfpea fruit, scorpio, fortune's drynaria rhizome and prepared rehmannia rhizome as well as an alcohol-soluble core material consisting of cortex eucommiae and dragon's blood into the hard capsule. A prescription of the kidney-invigorating and tendon-reinforcing double-phase capsule is formed by screening formulas on the basis of continually summing up clinical experience, has a refined formula and strict blending, has the effects of invigorating the liver and the kidney, strengthening the bones and muscles, promoting blood circulation and removing obstruction in channels, and is suitable for treating orthopaedic diseases such as limb patellofemoral joint pain and pain in neck, waist and legs caused by deficiency of liver and kidney and stasis of tendons and channels. Compared with the conventional kidney-invigorating and tendon-reinforcing preparations such as tablets, capsules, oral liquids and the like, the kidney-invigorating and tendon-reinforcing double-phase capsule has the characteristics of reduction in the using quantity of auxiliary materials, reduction in the production cost, reduction in the using amount, remarkable curative effect and high stability.

The invention discloses a clear soup hotpot condiment which is prepared from the following raw materials in parts by weight: 60-70 parts of marrow bone soup, 1-2 parts of chicken powder, 1-2 parts of monosodium glutamate, 3-5 parts of salt, 3-4 parts of red dates, 2-4 parts of wolfberry, 1-2 parts of tomatoes, 2-5 parts of ginseng, 3-5 parts of shrimps, 3-7 parts of pericarpium citri reticulatae, 3-8 parts of anise and 2-4 parts of ginger slices. The clear soup hotpot condiment has fresh flavor and has the effects of reducing internal heat, nourishing the stomach and tonifying Qi.

The invention discloses a highland barley and small dried shrimp rice, which comprises the following raw materials by weight: 60-70 parts of highland barley, 40-50 parts of wheat flour, 15-20 parts of shrimps, 1-2 parts of mulberry leaves, 1-2 parts of bay leaves, 1-2 parts of eucommia leaves, 2-3 parts of dark plums, 1-2 parts of lotus seeds, 2-3 parts of haws, 2-3 parts of red tangerine peels, 1-2 parts of sweet potato vines, 1-2 parts of lithospermum, 1-2 parts of madder, 1-2 parts of lichee shells, and a proper amount of barley wine. The rice grain type composite rice which is prepared from highland barley and small dried shrimps by a special processing method, and has heavy highland barley flavour and light seafood flavor with abundant nutrition and delicious taste; the composite rice is added with traditional Chinese medicine components, thereby the product has the efficacies for strengthening stomach, promoting digestion, nourishing liver and kidney, strengthening muscles and bones, cooling blood and invigorating circulation of blood.