30results about How to "Increase the effect of reducing fire" patented technology

The invention relates to a highest grade pathogenic fire reducing tea, which comprises the following raw materials by weight: 300-350 parts of a green tea juice, 100-120 parts of pomelo, 40-50 parts of apple, 20-30 parts of bitter gourd, 20-30 parts of wax gourd, 5-7 parts of creeping liriope, 5-7 parts of matricariarecutita, 3-5 parts of balloon flower, 5-6 parts of ginseng, 5-6 parts of trollius chinensis bunge, 5-6 parts of lemongrass, and the like. According to the highest grade pathogenic fire reducing tea, the decoctions of bitter gourd and wax gourd are added so as to provide a good pathogenic fire reducing effect and provide a fat removing effect; the pomelo fruit particles are added so as to provide characteristics of sweet, sour and delicious taste and rich nutrition; and extracts of creeping liriope, matricariarecutita, balloon flower, ginseng, trollius chinensis bunge and the like are added so as to improve effects of dampness removing, dryness-syndrome moisturizing, heat clearing and pathogenic fire reducing tea, such that the highest grade pathogenic fire reducing tea is especially for people easily suffering from excessive internal heat.

The invention belongs to the technical field of food processing, and relates to a sausage processing method, in particular to a nutritional internal heat reducing sausage comprising Lentinus edodes and a preparation method of the sausage. The sausage is prepared from the following raw materials in parts by weight: 90-120 parts of chicken, 30-45 parts of the Lentinus edodes, 4-8 parts of a condiment, and 12-20 parts of a nutritional agent. According to the invention, the preparation method is simple and easy to popularize, and the sausage does not contain any food additives such as preservatives, essence and pigments, is high in quality, rich in nutrition, safe to eat, delicious, appetizing, fresh, sweet and mellow; the formula and preparation method are reasonable, the added nutritional agent has better effect of reducing the internal heat, and Herba Houttuyniae and water chestnut in the nutritional agent further have seasoning and anti-bacteria functions on the sausage.

The invention discloses a cool and refreshing chafing dish soup base capable of decreasing internal heat and a preparation method therefor. The cool and refreshing chafing dish soup base consists of the following raw materials in parts by weight: 30-40 parts of old duck soup, 6-8 parts of tomatoes, 5-7 parts of lotus roots, 3-5 parts of corns, 1-3 parts of bitter gourds, 3-5 parts of glutinous rice, 6-7 parts of Chinese yam, 3-4 parts of funguses, 1-3 parts of chrysanthemum flowers, 2-4 parts of dendrobium, 2-4 parts of radix isatidis, 2-4 parts of leaf mustard, 3-5 parts of lilies, 1-3 parts of corn stigmas, 4-6 parts of radishes, 2-3 parts of rhizoma coptidis, 2-4 parts of rhizoma anemarrhenae, 2-4 parts of ginger slices, 2-4 parts of capsicum frutescens, 1-2 parts of cooking wine, 1-3 parts of bay leaves, 3-5 parts of soy sauce, 2-3 parts of five spices, 1-2 parts of green onions, 2-4 parts of vinegar, 1-2 parts of chicken essences and 4-6 parts of salts. The Chinese herbal medicines of the chrysanthemum flowers, the dendrobium, the radix isatidis, the leaf mustard, the corn stigmas, the rhizoma coptidis and the rhizoma anemarrhenae are added into the old duck soup, and medicinal and edible raw materials are reasonably collocated, so that the cool and refreshing chafing dish soup base has the medicinal values of strengthening immune regulation, appetizing and tonifying spleen, improving looks, and preserving health, is fragrant in taste and good in internal heat decreasing effect.

The invention discloses a heat-clearing and fire-reducing tea, which is prepared from the following ingredients according to a certain mass ratio: 12-15 parts of chrysanthemum, 12-15 parts of mint, 5-7 parts of Luo Han Guo, 3-8 parts lotus heart, 2-4 parts of winter grass, 3-6 parts of honeysuckle, 3-5 parts of poria cocos, 5-8 parts of fat sea, 6-10 parts of tangerine peel, 12-15 parts of hawthorn, 2- 4 parts of bamboo leaves, 70‑80 parts of water. Chrysanthemum has a good effect on reducing fire, lotus heart, honeysuckle and poria cocos can clear away heat and detoxify, fat sea can moisten the throat, light bamboo leaves and mint are fresh and natural, with a delicate taste, tangerine peel has the effect of seasoning, and each ingredient has the effect of clearing away heat, detoxifying and reducing fire , all ingredients are important ingredients, natural and harmless, there is no adverse reaction between ingredients, and the effect is excellent.

The invention discloses a health straw mat having water prevention and internal heat reducing functions. The health straw mat having the water prevention and internal heat reducing functions comprises a mat body, a waterproof layer arranged on the lower surface of that mat body, an internal heat reducing traditional Chinese medicine coating arranged on the upper surface of the mat body and a wearing layer arranged on the lower surface of the waterproof layer, wherein the internal heat reducing traditional Chinese medicine coating is made of raw material comprising gypsum, mirabilitum, rhizoma anemarrhenae, Fructus Gardeniae, rhizoma phragmitis, lophatherum gracile, spica prunellae, Herba Tradescantiae Virginianae, watermeion peel, folium nelumbinis, radix gentianae, Radix Remanniae, Radix Arnebiae seu Lithospermi, Cornu Rhinocerotis Asiatici, Calculus Bovis, honeysuckle, Flos Lonicerae Bournei, fructus forsythia, Herba seu Radix Violae Japonicae, Folium Ilicis Chinesis, Flos Hibisci Mutabilis, Herba Houttuyniae, Saxifraga stolonifera, Herba Shuteriae, Rhizoma Smilacis Glabrae, Herba Scutellariae Barbatae, solanum lyratum thumb, duchesnea indica, Herba Pteridis Multifidae and natural rubber cement. The health straw mat having the water prevention and internal heat reducing functions has the excellent water prevention and internal heat reducing functions, and is good in wearing resistance.

The present invention relates to a meat-aroma glutinous rice cake, and belongs to the food field. The meat-aroma glutinous rice cake is prepared from the following raw materials by weight: 150 to 180 grams of glutinous rice, 20 to 25 grams of glutinous rice powder, 15 to 20 grams of pork muddy flesh, 15 to 20 grams of big red dates, 4 to 6 grams of tuber onion seeds, 5 to 10 grams of coptis chinensis, 10 to 15 grams of glycyrrhiza uralensis and 30 to 40 grams of green tea. According to the present invention, the meat-aroma glutinous rice cake has characteristics of a unique flavor, a sweet and crisp taste, rich nutriments, a special health care function and can maintain the natural flavor of glutinous rice.

The invention discloses compound health-preserving tea achieving cough and asthma relieving. The tea is prepared from, by weight, 5-25 parts of fermented tea, 3-13 parts of polished round-grained rice, 2-14 parts of fructus cannabis, 4-16 parts of Pu'er raw tea, 2-12 parts of protein, 6-18 parts of polygonati rhizoma, 4-16 parts of honeysuckle flowers, 3-13 parts of red dates, 4-16 parts of cortexlycii, 2-12 parts of honey, 4-18 parts of wild apricot kernels, 6-18 parts of medicated leaven, 4-18 parts of plumula nelumbinis, 2-12 parts of herba cynomorii, 3-13 parts of perilla frutescens, 2-12parts of rhizoma polygonati odorati, 4-14 parts of herba lophatheri, 5-25 parts of radix scrophulariae, 3-15 parts of flowers of grosvenor momordica, 2-10 parts of herba agastaches, 3-13 parts of folium artemisiae argyi and 4-14 parts of flos rosae chinensis. The tea has the effects of relieving cough and asthma, being rich in nutrition and the like.

The invention relates to internal heat decreasing tea and a preparation method thereof. The internal heat decreasing tea comprises, by weight parts, 4-6 parts of green tea, 2-4 parts of bitter gourd, 5-7 parts of honeysuckle, 3-5 parts of cassia seed, 2-4 parts of flower of kudzuvine, 4-6 parts of rose and 4-5 parts of poria cocos. The method for preparing the internal heat decreasing tea comprises a step (1) of placing the bitter gourd, the honeysuckle, the cassia seed, the flower of kudzuvine, the rose and the poria cocos and the like in a dryer, and obtaining dried raw materials after drying for 3-5 h; a step (2) of placing the dried raw material obtained through the step (1) and green tea in a tea stir-drying machine, performing stir-frying for 30-50 min and then obtaining mixed tea; a step (3) of screening the mixed tea obtained through the step (2), and obtaining the finished internal heat decreasing tea after impurities are removed. The internal heat decreasing tea is good in internal heat decreasing effect and is prepared from the all natural traditional Chinese medicines including the bitter gourd, the honeysuckle, the cassia seed, the flower of kudzuvine, the rose and the poria cocos and the like are adopted, and the internal heat decreasing tea has effects of clearing internal heat, relieving restlessness, removing dampness by dieresis and performing detoxication.

The invention discloses a preparation method of a hot pot condiment for light soup and belongs to the technical field of food seasonings. The preparation method of light soup hot pot comprises the steps of chicken soup cooking, primary soup preparation, spice frying and hot pot ingredient decocting. Compared with condiments in the prior art, the light soup hot pot condiment prepared by the invention has the advantages of strong fragrance, delicious soup and low possibility of excessive internal heat.

The invention discloses a preparation method for a clear soup hotpot condiment and belongs to the technical field of food seasonings. The preparation method comprises the following steps: making a ribsoup; making a primary soup; stir-frying spices; cooking hotpot. Due to specific raw materials and raw material ratio, the clear soup hotpot condiment prepared according to the method provided by theinvention has the advantages of strong fragrance, tasty soup and unlikeliness of causing internal heat.

The invention discloses a brown rice cookie with enriched dietary fiber. The cookie is prepared from, by weight, 60-80 parts of germinated brown rice flour, 35-45 parts of black rice flour, 15-25 parts of egg solution, 20-30 parts of thoroughly cooked corn particles, 10-14 parts of cyclodextrin-egg yolk lecithin compound, 3-9 parts of maltose, 5-10 parts of honey, 0.5-1 part of ammonium bicarbonate, 1-2 parts of sodium bicarbonate, 0.02-0.05 part of enzyme special for biscuits, 18-22 parts of vegetable oil, and 20-30 parts of Chinese herbal medicine. The brown rice cookie with enriched dietary fiber is capable of maintaining the particle structure of the corn particles inside the interior of the cookie to keep a natural flavor and taste of corn to the greatest extent, and has the advantages of not only providing crisp cookie surface and a fragrant and sweet taste, but providing soft appetizing tasty cookie filling, remaining a natural flavor of sticky rice and offering a unique fragrance of tea and corn.

The invention discloses a vanilla-flavored pomegranate fruit vinegar beverage capable of decreasing internal heat, which is prepared from the following raw materials in parts by weight: 200-240 parts of pomegranate, 3-4 parts of cucumber seed, 5-6 parts of black tea, 8-10 parts of mung bean milk, 8-12 parts of strawberry, 3-5 parts of medulla junci, 8-10 parts of xylitol, 13-15 parts of honeysuckle, 4-6 parts of mirabilitum praeparatum flour, 10-12 parts of vanilla juice, 8-10 parts of wax gourd, appropriate amount of white granulated sugar, appropriate amount of pectinase, appropriate amount of angel wine yeast, and appropriate amount of acetic acid bacteria. According to the invention, the pomegranate bark is processed into pyroligneous liquor to be added to the pomegranate fruit juice, so that the pomegranate bark is utilized sufficiently to avoid waste of resources; moreover, the pyroligneous liquor prepared from the pomegranate bark has abundant nutrient substances and excellent resistance to oxidation, and thus is applicable to protect the color of the juice instead of conventional sulfuric oxides. The added vanilla juice flavors the fruit vinegar with rich fragrance to improve the taste thereof, and the added mung bean milk, honeysuckle, mirabilitum praeparatum, etc., have excellent efficacy of decreasing internal heat.

The invention discloses Chuzhou chrysanthemum-flavored instant crisp beans and a preparation method thereof. The crisp beans are prepared from, by mass, 500 parts of wheat flour, 40-80 parts of Chuzhou chrysanthemum petals, 10-20 parts of peeled roasted sesame, 50-60 parts of white sugar powder, 6-10 parts of olive oil, 1-2 parts of eggs, 1-2 parts of salt and 5-8 parts of honey. The preparation method comprises the steps that 1, the Chuzhou chrysanthemum petals are washed through hot water, immersed into cold water, roasted to be in brown color, soaked and mashed into mud, the eggs and the olive oil are added, and stirring is performed to obtain Chuzhou chrysanthemum petal paste, the peeled roasted sesame is crushed by adding the white sugar powder, the salt and the honey are added, stirring is performed, and sesame-honey mixed liquid is obtained; 2, the wheat flour is prepared into Chuzhou chrysanthemum dough which is moderate in hardness by adding the Chuzhou chrysanthemum paste, the sesame-honey mixed liquid and an appropriate amount of clear water, and the dough is excited, pressed, rolled to be in the original shape of the crisp beans and fermented; 3, fermented crisp beans are fried to be in golden red, cooled and then packaged. The Chuzhou chrysanthemum-flavored instant crisp beans have the advantages of being fragrant in taste, fresh bright in flavor, nutritional and healthy and convenient to eat instantly.

The invention discloses multi-flavor sunflower seeds for reducing pathogenic fire and keeping health. The multi-flavor sunflower seeds comprise the following ingredients in parts by weight: 30-50 parts of sunflower seeds, 8-16 parts of edible salt, 12-24 parts of nutrient additives, 3-5 parts of traditional Chinese medicine powder A, 4-8 parts of traditional Chinese medicine powder B, 3-8 parts of hyacinth bean powder, 3-9 parts of barley flour, 3-8 parts of mung bean flour, 4-8 parts of water caltrop powder, 6-8 parts of peanut powder, 3-7 parts of water chestnuts, 2-8 parts of walnut kernels, 3-9 parts of sesame powder, 2-5 parts of glutinous rice flour, 3-6 parts of lotus root starch, 1-3 parts of antioxidants, 0.02-0.04 part of amino acid fortifiers and 0.03-0.06 part of vitamin fortifiers. The invention further provides a preparation method of the multi-flavor sunflower seeds for reducing the pathogenic fire and keeping health. The prepared multi-flavor sunflower seeds have the effect of reducing the pathogenic fire and keeping health.

The invention discloses a preparation method of a longan enzyme with intestines and stomach-invigorating and fire-lowering effects. The longan enzyme is prepared from the following raw materials in parts by weight: 20-40 parts of water, 15-20 parts of longan, 10-18 parts of lotus seeds, 15-20 parts of jujuba, 10-15 parts of dragon fruits, 6-10 parts of grapes, 2-8 parts of loquats, 8-15 parts of kiwi fruits, 8-15 parts of radix polygonati officinalis, 2-6 parts of amylase, 8-14 parts of edible probiotics, 12-20 parts of antioxidant enzyme, 15-20 parts of amino acid, 4-8 parts of poria cocos, 8-15 parts of Chinese yam, 12-20 parts of pineapple, 2-8 parts of ginseng, 1-5 parts of radix pueraiae, 4-8 parts of sapodilla and 8-12 parts of wolfberries. According to the preparation method of the longan enzyme with the intestines and stomach-invigorating and fire-lowering effects, vitamins in a human body are supplemented through the vitamins in the edible probiotics and fruits, the function of the stomach is effectively developed, the stomach is protected and the disease resistance of the stomach is strengthened, thereby improving the digestive ability of the stomach; excessive internal heat in the human body is reduced through the Chinese yam, the honeysuckle and the aloe, a good fire-lowering effect is achieved and the problem that the appetites of people are affected by excessive internal heat is solved.

The invention discloses Chinese chestnut-flavor instant crisp beans and a making method thereof. The crisp beans are made of, by mass, 500 parts of wheat flour, 60-120 parts of shelled Chinese chestnuts, 10-20 parts of peeled roasted sesame seeds, 50-60 parts of white sugar powder, 6-10 parts of olive oil, 1-2 parts of eggs, 1-2 parts of edible salt and 5-8 parts of honey. The making method comprises the steps that 1, the shelled Chinese chestnuts are roasted, steamed, mashed into mashed Chinese chestnuts and then filtered with a filter screen, the eggs, the olive oil and an appropriate amount of clear water are added, stirring is performed to obtain Chinese chestnut paste, the peeled roasted sesame seeds are crushed by adding the white sugar powder and then added with the edible salt and the honey, and stirring is performed to obtain sesame seed-honey mixed liquid; 2, the wheat flour is prepared into a Chinese chestnut dough by adding the Chinese chestnut paste, the sesame seed-honey mixed liquid and an appropriate amount of clear water, the dough is processed through standing, pressed and rolled to be in the primary shape of the crisp beans, and fermentation is performed; 3, the fermented crisp beans are fried to be golden red, cooled and packaged, and then the crisp beans are made. The Chinese chestnut-flavor instant crisp beans have the advantages of being crisp in mouthfeel, distinctive in flavor, nutritional, healthy, instant to eat and convenient.

The invention discloses shrubalthea-flower-flavor instant crisp bean-shaped food and a making method thereof. The shrubalthea-flower-flavor instant crisp bean-shaped food is prepared from, by mass, 500 parts of wheat flour, 40-80 parts of shrubalthea flower petals, 10-20 parts of peeled roasted sesame, 50-60 parts of powdered sugar, 6-10 parts of olive oil, 1-2 parts of eggs, 1-2 parts of salt and 5-8 parts of honey. The making method includes the steps that 1, shrubalthea flower petals are scalded in a flushing mode, immersed to be cooled, roasted to be in the toast tan color, soaked and mashed into paste, eggs and olive oil are added, the mixture is stirred, and shrubalthea flower petal paste is obtained; powdered sugar is added into peeled roasted sesame, the mixture is ground, then salt and honey are added, the mixture is stirred, and sesame-honey mixed liquid is obtained; 2, the shrubalthea flower petal paste, the sesame-honey mixed liquid and a proper amount of clear water are added into wheat flour, the mixture is prepared into shrubalthea flower dough moderate in hardness, standing and pressing are carried out, and initial-shaped crisp bean-shaped food is rounded and subjected to standing and fermentation; 3, the crisp bean-shaped food obtained after standing and fermentation is fried to be in the golden red color, cooled and packaged. The shrubalthea-flower-flavor instant crisp bean-shaped food has the advantages of being fragrant in taste, clear in flavor, nutrient, capable of achieving health caring, instant and convenient.