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 relates to yin nourishing and pathogenic fire reducing canned duck meat, which is composed of the following raw materials by weight part: 180-220 of duck breast meat, 50-60 of kelp, 30-40 of needle mushroom, 3-4 of rehmannia glutinosa, 3-4 of radix asparagi, 3-4 of Ophiopogon japonicus, 4-5 of agropyron cristatum, 3-4 of gardenia, 2-3 of rhizoma imperatae, 2-3 of Juncus roemerianus, 3-4 of radix rehmanniae, 2-3 of peach leaves, 100-150 of yogurt, 20-30 of rock sugar, 25-30 of sesame oil, 30-40 of peanut butter, 30-50 of salt, 40-60 of white granulated sugar, and a proper amount of water. The yin nourishing and pathogenic fire reducing canned duck meat has a delicious taste and a very good pathogenic fire reducing effect, especially rehmannia glutinosa, radix asparagi, Ophiopogon japonicas and other Chinese herbal effective components with yin nourishing and pathogenic fire reducing efficacy are added, so that the canned duck meat provided in the invention has very good yin nourishing and pathogenic fire reducing effects, and is suitable for people frequently having excessive internal heat to eat.

The invention discloses a clear soup hotpot base soup and a preparation method thereof, and belongs to the technical field of food condiments. The clear soup hotpot comprises the following raw materials in parts by weight: 60 to 80 parts of chicken soup, 4 to 10 parts of plant oil, 1 to 3 parts of radix codonopsis, 0.2 to 1 part of sesame, 3 to 6 parts of concentrated chrysanthemum juice, 3 to 6 parts of dry lotus leaf, 4 to 8 parts of mushroom, 4 to 8 parts of bamboo fungus, 1 to 4 parts of amomum kravanh, 1 to 4 parts of dahurian angelica root, 1 to 4 parts of Chinese yam, 1 to 4 parts of imperata rhizome, and 6 to 12 parts of spice. The invention also discloses a preparation method of the soup base. The preparation method comprises steps of chicken soup decoction, base soup preparation, spice frying, and soup base decoction. Compared with the conventional soup bases, the provided soup base has the advantages of rich fragrance and delicious taste, and people will not get inflamed.

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 invention relates to heat-clearing and acne-removing coconut plant oil powder, which is prepared from the following raw materials in parts by weight: 600 to 620 parts of mature coconut, 100 to 120 parts of black sesame seed, 1 to 2 parts of litsea cubeba oil, 10 to 15 parts of peach gum, 30 to 35 parts of white fungus, 35 to 40 parts of kiwi fruit, 6 to 7 parts of mandarin orange bud, 8 to 10 parts of microcos paniculata leaf, 5 to 6 parts of honeysuckle flower and 4-5 parts of radix paeoniae rubra. The heat-clearing and acne-removing coconut plant oil powder provided by the invention has the advantages that the preparation process is simple and feasible, and is suitable for large-scale production, the peach gum and Ficus pumila L.seed pectin are used in a formula, so that the oil powder is nutritious and healthy, and the white fungus and the like are added, so that the oil powder has a good effect of internal heat decreasing; vitamin E and lecithin are simultaneously added to the oil to play a synergistic antioxidant role, and have strong antioxidant capacity, so the use of preservatives is avoided, and the oil is powdered and can be well stored, conveniently transported and widely applied; traditional Chinese medicine extracts of the mandarin orange bud, the microcos paniculata leaf, the honeysuckle flower, the radix paeoniae rubra and the like are added to play heat clearing and acne removing roles, so the coconut plant oil powder is suitable for being eaten by people suffering from excessive internal heat and acne caused by excessive internal heat.

The invention discloses a clear soup hotpot soup base and a preparation method thereof, and belongs to the technical field of food condiments. The soup base comprises the following raw materials in parts by weight: 60 to 75 parts of pork rib soup, 4 to 10 parts of plant oil, 1 to 3 parts of radix codonopsis, 0.2 to 1 part of sesame, 3 to 6 parts of chrysanthemum concentrated liquid, 4 to 8 parts of mushroom, 4 to 8 parts of dictyophora indusiata, 1 to 4 parts of amomum kravanh, 1 to 4 parts of dahurian angelica root, 1 to 4 parts of dried Chinese yam slice, 1 to 4 parts of imperata rhizome, and 6 to 12 parts of spice. The invention also discloses a preparation method of the soup base. The soup base comprises steps of pork rib soup decoction, soup base manufacturing, spice frying, and hotpot base soup decoction. Compared with the prior art, the provided hotpot soup base has the advantages of rich fragrance and delicious soup, and people cannot get inflamed easily.

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 discloses a mushroom broth hotpot seasoning and a preparation method thereof, and belongs to the technical field of food seasoning products. The broth hotpot seasoning is prepared from the following raw materials in parts by weight: 50 to 90 parts of chicken broth, 4 to 10 parts of vegetable oil, 1 to 3 parts of panax ginseng radix, 0.2 to 1 part of black sesame, 2 to 8 parts of chrysanthemum concentration juice, 2 to 8 parts of dried folium nelumbinis, 4 to 8 parts of mushrooms, 4 to 8 parts of bamboo fungi, 1 to 4 parts of fructus amomi rotundus, 1 to 4 parts of ginkgo seeds, 1to 4 parts of rhizoma dioscoreae, 1 to 4 parts of rhizoma imperatae and 6 to 12 parts of spices. The invention also provides the preparation method which comprises the steps of chicken broth boiling,bottom soup preparing, spice stir-frying and hotpot material boiling. Compared with the prior art, the broth hotpot seasoning has the advantages that the fragrance is intense; the soup is fresh and delicious; eaters cannot easily get excessive internal heat.

The invention relates to a heat-clearing and fire-reducing Tongling white ginger lozenge and a preparation method thereof, which relate to the technical field of Tongling white ginger processing. Theheat-reducing and fire-reducing Tongling white ginger lozenge is prepared by the following raw materials in parts by weight: 60-65 parts of Tongling white ginger, 6-10 parts of tender water caltrop, 4-8 parts of dark plum, 3-5 parts of mint, 7-9 parts of balloonflower root, 10-12 parts of sweet wormwood, 1-3 parts of herba violae, 3-5 parts of raw rheum officinale, 8-9 parts of honey, 2-4 parts ofgarlic, 3-6 parts of fig, and 4-8 parts of pectin. The preparation method mainly comprises the steps of: dipping and drying, grinding and juicing, decoction and filtration, mixing and stirring, freeze-drying and pulverizing, and tableting and coating, and the like. The method overcomes the deficiencies of the prior art, adopts Tongling white ginger as a main raw material, and adds a variety of pure natural botanical ingredients, so that the product has good heat-clearing and fire-reducing effect, various distribution ratios are reasonable, the product taste is improved, so that the product taste is improved, and the product is suitable for popular tastes and suitable for promotion.

The invention discloses a chafing dish soup base for tonifying lung and kidneys. The soup base is prepared from the following raw materials in parts by weight: 2.5-3.5 parts of raw rehmannia roots, 6-8 parts of radix rehmanniae praeparata, 5-7 parts of lotus roots, 3-5 parts of corns, 3-4 parts of licorice roots, 5-6 parts of salviae miltiorrhizae, 2.5-3.5 parts of rhizoma alismatis, 1.2-2.4 parts of adenophora tetraphylla, 3.4-4.5 parts of radix glehniae, 2-3 parts of cortex magnoliae officinalis, 0.5-1.2 parts of rhizoma anemarrhenae, 2-4 parts of ginger slices, 1.6-1.9 parts of capsicum frutescens, 1-2 parts of cooking wine, 1-3 parts of onions, 3-5 parts of soybean sauce, 2-3 parts of spices, 1.4-2 parts of chives, 2.5-4 parts of vinegar, 1-2 parts of chicken essence and 14-16 parts of salt. The chafing dish soup base has the drug-maintaining values of enhancing immunoregulation, nourishing yin, clearing heat, cooling and tonifying blood and the like, has a fragrant smell, and has a good internal-fire reducing effect.

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 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 ready-to-eat crispy beans with a peony flower flavor and a making method thereof. The crispy beans are prepared from, by mass, 500 parts of wheat flour, 40-80 parts of white peony flower petals, 10-20 parts of peeled roasted sesame seeds, 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 comprises the steps that 1, the white peony flower petals are scalded, chilled, baked to be coke yellow, soaked and mashed into slurry, the eggs and the olive oil are added and stirred, a white peony flower petal paste is obtained, the powdered sugar is added to the peeled roasted sesame seeds, the materials are ground, the salt and the honey are added, stirring is conducted, and sesame seed and honey mixed liquor is obtained; 2, the white peony flower petal paste, the sesame seed and honey mixed liquor and an appropriate amount of clear water are added to the wheat flour, the materials are blended into peony flower dough with proper hardness, the peony flower dough is subjected to dough leavening and pressing and rolled into crispy bean original shapes, and leavening is conducted; 3, the leavened crispy beans are fried to be golden red and then cooled and packed. The ready-to-eat crispy beans with the peony flower flavor has the advantages of being fragrant and rich in taste, distinct in flavor, nutritional, capable of achieving the health-care effect and ready to eat conveniently.

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 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 bitter vegetable drink capable of removing internal heat and protecting the liver, which is characterized in that it is formulated according to the following mass percentages: 50-60% of bitter vegetable clarified liquid, 8-10% of cicada clarified liquid, and honeysuckle clarified liquid 5‑6%, tangerine peel clarification liquid 6‑8%, wolfberry clarification liquid 6‑9%, honey 7‑9%, citric acid 2‑4% and vitamin C 4‑6%, the preparation steps include raw material pretreatment, bitter Vegetable clarification liquid preparation, auxiliary material clarification liquid preparation, mixing and preparation, and canned sterilization have the advantages of high content of total flavonoids and soluble solids, strong antioxidant capacity, and strong liver-reducing effect.

The invention discloses a tea drink prepared from old tea and a process thereof. The process comprises the steps of adding an old tea raw material water bath to pure water, conducting centrifugation for 10-15 min, and then conducting supernate extraction; adding ethanol solution to supernate to form mixed liquid A, placing the mixed liquid A at a temperature ranging from -15 DEG C to -5 DEG C for 1-2 h, centrifuging the mixed liquid A when curdy precipitate appears, and obtaining bottom sediment B 10-15 min later; adding the sediment B to ethyl acetate for extraction to obtain extraction liquid C; mixing the extraction liquid C, honeysuckle flower, chrysanthemum flower, herba menthae, barbary wolfberry fruit, rose flower and pure water, conducting boiling and filtration in sequence, and cooling filtrate to obtain the tea drink. By making the tea drink from old tea, waste of old tea can be prevented, and the drink prepared from extracted tea polyphenol has a series of important pharmacological functions including resisting cancer, aging and radiation, clearing human body free radicals and reducing blood sugar level and blood fat.

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 a sticky rice cake with tea taste and relates to the field of food. The sticky rice cake with tea taste is made from, by weight, 150g-180g of sticky rice, 20g-25g of stick rice flour, 15g-20g of hawthorn, 15g-20g of red dates, 4g-6g of honeysuckle flower, 5g-10g of coptis chinensis, 10g-15g of liquorice and 30g-40g of green tea. The sticky rice cake with tea taste is unique in flavor, sweet and crisp in mouthfeel and rich in nutrition and has a special health care function, and the natural flavor of sticky rice can be maintained.

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.