51results about How to "Long-lasting side effects" patented technology

The invention discloses dried gynura bicolor and a making method thereof. The dried gynura bicolor comprises 80-120 parts of gynura bicolor, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of semen torreya, 2-5 parts of honeysuckle, 2-5 parts of Chinese olive, 2-5 parts of sophora flower and 1-3 parts of spina date seed and is processed and made through the steps of washing, boiling, airing, pickling, dewatering, packaging and the like. When the gynura bicolor is put in a pickling vessel and pickled, the refreshing and delicate tastes of the honeysuckle, the Chinese olive, the sophora flower, the spina date seed and the semen torreya are kept by the gynura bicolor, the fragrance of the gynura bicolor is increased, and the gynura bicolor is better seasoned and tastes better and fresher. Besides, as the pickling seasonings are packaged with the gynura bicolor, the retention time of the taste is prolonged. The eating method and the processing method of the gynura bicolor are increased, the eating of households and restaurants is facilitated, the gynura bicolor market is effectively enlarged, and market requirements are met.

The invention discloses dry artemisia selengensis and a preparation method thereof. The dry artemisia selengensis is prepared from 80-120 parts of artemisia selengensis, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseeds, 1-3 parts of white wine, 2-5 parts of dandelion, 2-5 parts of red beans, 2-5 parts of wild jujubes, 2-5 parts of phyllanthus emblica and 1-3 parts of nata de coco through the process steps of cleaning, boiling, airing, pickling, dewatering, packaging and the like. When the artemisia selengensis is pickled in a pickling vessel, the fresh and elegant flavors of the red beans, the wild jujubes, the phyllanthus emblica, the nata de coco and the dandelion are remained in the artemisia selengensis, so that the fragrance of the artemisia selengensis is increased, and the artemisia selengensis is more tasty, better in mouthfeel and more fresh in taste; and the pickling ingredients and the artemisia selengensis are simultaneously packaged, so that the taste retention time is prolonged. According to the invention, eating and processing methods for the artemisia selengensis are additionally provided, so that the artemisia selengensis is convenient for households and restaurants to use, the market competitiveness of the artemisia selengensis is effectively enhanced, and the market demand is met.

The invention discloses a dried hyacinth bean vegetable and a manufacturing method thereof. The dried hyacinth bean vegetable is prepared from the following raw materials in parts by weight: 80-120 parts of hyacinth beans, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseeds, 1-3 parts of white spirit, 2-5 parts of caraway, 2-5 parts of green plum, 2-5 parts of ginger, 2-5 parts of star anise, and 1-3 parts of fennel, and prepared by washing, airing, shredding, boiling, dehydrating, sterilizing and other processes. In the invention, the shredded hyacinth bean can be placed in a pot to make soup, and remains the fresh and dedicate flavor of the caraway, green plum, ginger, star anise and fennel; the manufacturing method can increase the flavor of the hyacinth bean, and enable the bean to be tastier, better in flavor and fresher in taste. The manufacturing method disclosed by the invention improves the edible methods and the processing method of the hyacinth bean, effectively enlarges the market range of the hyacinth bean and meets the market requirement.

The invention discloses pickled Chinese cabbages with the functions of strengthening the heart and engendering liquid. The pickled Chinese cabbages are characterized by comprising 70-80wt% of orange-red internal head Chinese cabbages, 12-22wt% of nourishing auxiliary vegetables and 6-8wt% of pickling seasonings, wherein the nourishing auxiliary vegetables include 18 parts of asparagus lettuces, 12 parts of cauliflowers, 10 parts of onions, 8 parts of fiddleheads, 8 parts of gingers and 6 parts of garlic; the pickling seasonings include 65 parts of refined salt, 5 parts of liquor, 15 parts of honey, 5 parts of Chinese prickly ash and 10 parts of aniseed. After being eaten for a long term, the pickled Chinese cabbages have various functions of strengthening the heart and engendering liquid.

The invention discloses a fruit-flavoured type pickle. The fruit-flavoured type pickle comprises orange-heart cabbage, wine-making fruits and pickling accessories, wherein in percentage by weight, the percentage by weight of orange-heart cabbage is 75-85%, the percentage by weight of wine-making fruits is 10-25%, the percentage by weight of pickling accessories is 4-9%; the wine-making fruits are one or more of vitis amurensis, grape, blueberry and nectarine; the pickling accessories comprise 50 parts of refined salt, 20 parts of crystal sugar, 15 parts of pepper, and 15 parts of aniseed. The fruit-flavoured type pickle disclosed by the invention is formed by pickling the orange-heart cabbage, and high in nutritive value; the carotene content of the orange-heart cabbage is 4.5 times than that of common cabbage, the vitamin C content thereof is 1.8 times than that of common cabbage, and the sugar content thereof is 3.5 times than that of common cabbage. Fruit wines with various tastes are added for pickling, thus a sterilization role is played, and various tastes are added.

The invention discloses spleen-invigorating and kidney-tonifying fermented vegetables. The spleen-invigorating and kidney-tonifying fermented vegetables are characterized by comprising orange head Chinese cabbages, dietary supplement vegetables and pickling seasonings, wherein the orange head Chinese cabbages account for 70%-80% by weight, the dietary supplement vegetables account for 12%-22% by weight, the pickling seasonings account for 6%-8% by weight, the dietary supplement vegetables comprise 18 parts of cowpeas, 12 parts of coriander leaves, 10 parts of dried tangerine peel, 8 parts of apples, 8 parts of litchis and 6 parts of heartleaf houttuynia herb, and the pickling seasonings comprise 65 parts of refined salt, 5 parts of liquor, 15 parts of honey, 5 parts of pricklyash peel and 10 parts of star anise. The spleen-invigorating and kidney-tonifying fermented vegetables disclosed by the invention have a variety of effects of invigorating the spleen, tonifying the kidneys and the like by long-term eating.

The present invention discloses a dried hemerocallis citrina baroni dish and a production method thereof, wherein the dried hemerocallis citrina baroni dish is prepared from the following raw materials by weight: 80-120 parts of hemerocallis citrina baroni, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of lophatherum gracile, 2-5 parts of peppermint, 2-5 parts of dried and mature seed of brassica juncea (l.) czern. et coss, 2-5 parts of tangerine red epicarp, and 1-3 parts of portulaca oleracea, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the hemerocallis citrina baroni dish. According to the present invention, when the hemerocallis citrina baroni is placed into the sousing container and is soused, the hemerocallis citrina baroni retains the refreshing and elegant taste of lophatherum gracile, peppermint, dried and mature seed of brassica juncea (l.) czern. et coss, tangerine red epicarp, and portulaca oleracea, such that the aroma of the hemerocallis citrina baroni is increased, the flavor of the hemerocallis citrina baroni is increased, and the taste is good and delicious; the sousing components and the hemerocallis citrina baroni are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the hemerocallis citrina baroni are increased, the hemerocallis citrina baroni is easy to eat in home and restaurants, the market of the hemerocallis citrina baroni is effectively broadened, and the market requirement is met.

The present invention discloses a dried pteridium aquilinum dish and a production method thereof, wherein the dried pteridium aquilinum dish is prepared from the following raw materials by weight: 80-120 parts of pteridium aquilinum, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of oyster, 2-5 parts of citrus aurantium l, 2-5 parts of semen raphani, 2-5 parts of semen pruni, and 1-3 parts of mulberry, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the dried pteridium aquilinum dish. According to the present invention, when the pteridium aquilinum is placed into the sousing container and is soused, the pteridium aquilinum retains the refreshing and elegant taste of oyster, citrus aurantium l, semen raphani, semen pruni, and mulberry, such that the aroma of the pteridium aquilinum is increased, the flavor of the pteridium aquilinum is increased, and the taste is good and delicious; the sousing components and the pteridium aquilinum are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the pteridium aquilinum are increased, the pteridium aquilinum is easy to eat in home and restaurants, the market of the pteridium aquilinum is effectively broadened, and the market requirement is met.

The present invention discloses a dried perilla leaf dish and a production method thereof, wherein the dried perilla leaf dish is prepared from the following raw materials by weight: 80-120 parts of perilla leaf, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of bischofia javanica blume, 2-5 parts of blueberry, 2-5 parts of plantain flesh, 2-5 parts of grape, and 1-3 parts of pomegranate, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried perilla leaf dish. According to the present invention, when the perilla leaf is placed into the pot so as to be decocted, the perilla leaf retains the refreshing and elegant taste of bischofia javanica blume, blueberry, plantain flesh, grape and pomegranate, such that the aroma of the perilla leaf is increased, the flavor of the perilla leaf is increased, and the taste is good and delicious; and the eating method and the processing method of the perilla leaf are increased, the perilla leaf is easy to eat in home and restaurants, the market of the perilla leaf is effectively broadened, and the market requirement is met.

The invention relates to a balloonflower root soup stock capable of diffusing lung and disinhibiting throat and a preparation method thereof. The balloonflower root soup stock is composed of a main material bag and a vegetable bag, according to weight part, the main material bag accounts for 5-7 parts, and the vegetable bag accounts for 15-20 parts. The main material bag comprises the following raw materials in parts by weight: 25-35 parts of balloonflower root, 15-20 part of boat-fruited sterculia, 15-20 parts of Chinese honey locust, 15-20 parts of radix paeoniae rubra, 8-12 parts of curcuma tuber, 8-12 parts of licorice, 8-12 parts of corydalis tuber, 8-12 parts of cynanchum glaucescens, 6-10 parts of mulberry bark, 6-10 parts of rheum officinale, 6-10 parts of fritillaria cirrhosa, and 6-10 parts of stemona; and the vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustard, 15-18 parts of spinach, 10-15 parts of cabbage and 10-15 parts of potherb mustard. The preparation method comprises the following main steps: 1) preparing the main material bag; 2) preparing the vegetable bag; 3) performing plastic packaging on the main material bag and vegetable bag. The balloonflower root soup stock has efficacy for diffusing lung and disinhibiting throat, disinhibiting throat and detoxifying, and arresting sweating and moistening intestines.

The present invention discloses a dried lotus flower dish and a production method thereof, wherein the dried lotus flower dish is prepared from the following raw materials by weight: 80-120 parts of lotus flower, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of malus spectabilis, 2-5 parts of amomum tsaoko, 2-5 parts of jasminum sambac, 2-5 parts of cinnamomum cassia presl, and 1-3 parts of eupatorium fortunei turcz, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried lotus flower dish. According to the present invention, when the lotus flower is placed into the pot so as to be decocted, the lotus flower retains the refreshing and elegant taste of malus spectabilis, amomum tsaoko, jasminum sambac, cinnamomum cassia presl, and eupatorium fortunei turcz, such that the aroma of the lotus flower is increased, the flavor of the lotus flower is increased, and the taste is good and delicious; and the eating method and the processing method of the lotus flower are increased, the lotus flower is easy to eat in home and restaurants, the market of the lotus flower is effectively broadened, and the market requirement is met.

Tricholoma gambosum soup stock for invigorating spleen and tonifying deficiency and a preparation method thereof are disclosed. The soup stock is composed of, by weight, 5-7 parts of a main material package and 15-20 parts of a vegetable package. The main material package comprises the following raw materials (by weight): 25-35 parts of tricholoma gambosum, 15-20 parts of radix astragali, 15-20 parts of black-bone silky fowl, 15-20 parts of kadsura longepedunculata, 8-12 parts of ginseng leaf, 8-12 parts of white hyacinth bean, 8-12 parts of Chinese yam, 8-12 parts of longan aril, 6-10 parts of lily, 6-10 parts of donkey-hide gelatin, 6-10 parts of mulberry and 6-10 parts of Eucalyptus globulus Labill. The vegetable package comprises the following raw materials (by weight): 25-30 parts of cabbage mustard, 15-18 parts of spinach, 10-15 parts of cabbage and 10-15 parts of potherb mustard. The preparation method comprises the following main steps: (1) preparation of the main material package; (2) preparation of the vegetable package; and (3) bagging of the main material package and the vegetable package and plastic packaging. The tricholoma gambosum soup stock for invigorating spleen and tonifying deficiency has effects of invigorating spleen and tonifying deficiency, supporting right and securing the root and invigorating spleen and nourishing kidney if being eaten for a long time.

The present invention discloses a dried mushroom dish and a production method thereof, wherein the dried mushroom dish is prepared from the following raw materials by weight: 80-120 parts of mushroom, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of polianthes tuberosa, 2-5 parts of lily, 2-5 parts of pericarpium citri reticulatae, 2-5 parts of zanthoxylum bungeanum, and 1-3 parts of angelica dahurica, and washing, drying in the sun, slicing, decocting, dewatering, sterilization and other processes are performed to prepare the dried mushroom dish. According to the present invention, when the mushroom slices are placed into the pot so as to be decocted, the mushroom slices retain the refreshing and elegant taste of polianthes tuberosa, lily, pericarpium citri reticulatae, zanthoxylum bungeanum and angelica dahurica, such that the aroma of the mushroom is increased, the flavor of the mushroom is increased, and the taste is good and delicious; and the eating method and the processing method of the mushroom are increased, the mushroom is easy to eat in home and restaurants, the market of the mushroom is effectively broadened, and the market requirement is met.

The invention discloses a coriolus versicolor cough and asthma relieving soup base and a preparation method thereof. The coriolus versicolor cough and asthma relieving soup base comprises 5-7 parts of a main ingredient package and 15-20 parts of a green vegetable package by weight; the main ingredient package comprises the following raw materials in parts by weight: 25-35 parts of coriolus versicolor, 15-20 parts of Bergia ammannioides Roxb. Ex Roth, 15-20 parts of all grass or root of Common Calanthe, 15-20 parts of herb of bigflower clinopodium, 8-12 parts of Paphiopedilum concolor (Parish ex Batem) Pfitz., 8-12 parts of liquorice root, 8-12 parts of leaves of Common Dysosma, 8-12 parts of Altai mountain centaurium herb with flower, 6-10 parts of herba artemisiae adamsii, 6-10 parts of bamboo juice, 6-10 parts of fructus forsythiae and 6-10 parts of rhizoma cyrtomii; the green vegetable package comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustard, 15-18 parts of spinacia oleracea, 10-15 parts of cabbages and 10-15 parts of potherb mustard; the preparation method of the coriolus versicolor cough and asthma relieving soup base comprises the following main steps: (1), preparing the main ingredient package; (2), preparing the green vegetable package; (3), carrying out bagging and plastic sealing on the main ingredient package and the green vegetable package. The coriolus versicolor cough and asthma relieving soup base provided by the invention has the effects of relieving cough and asthma, invigorating the spleen for eliminating dampness, and clearing away heat and toxic materials after long term use.

The invention discloses a lung moistening and clearing pickled Chinese cabbage. The lung moistening and clearing pickled Chinese cabbage is characterized by comprising the following materials in parts by percentage: 70%-80% of cabbages with orange cores, 12%-22% of garnishes for dietetic invigoration and 6%-8% of pickling seasonings; the garnishes for dietetic invigoration include the following materials in parts by weight: 18 parts of celery, 12 parts of apples, 10 parts of cucumbers, 8 parts of kelp, 8 parts of pears and 6 parts of tomatoes; the pickling seasonings include the following materials in parts by weight: 65 parts of refined salt, 5 parts of wine, 15 parts of honey, 5 parts of peppers and 10 parts of aniseed. The lung moistening and clearing pickled Chinese cabbage has various effects on moistening and clearing lungs and the like for long-term consumption.

The invention discloses liver-soothing and Qi-regulating sanchi flower soup base and a preparation method thereof. The liver-soothing and Qi-regulating sanchi flower soup base is composed of 5-7 parts by weight of a main material bag and 15-20 parts by weight of a green vegetable bag. The main material bag comprises the following raw materials in parts by weight: 25-35 parts of sanchi flowers, 15-20 parts of fiveleaf akebia fruits, 15-20 parts of carapax cheloniae, 15-20 parts of finger citron flowers, 8-12 parts of cortex illicii, 8-12 parts of perilla frutescens stems, 8-12 parts of rhizoma corydalis, 8-12 parts of alpinia katsumadai seeds, 6-10 parts of styrax benzoin, 6-10 parts of American ginsengs, 6-10 parts of mother-of-pearl, and 6-10 parts of fossil fragments. The green vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustards, 15-18 parts of spinaches, 10-15 parts of cabbages, and 10-15 parts of potherb mustard. The preparation method of the liver-soothing and Qi-regulating sanchi flower soup base comprises the following main steps: (1), preparing the main material bag; (2), preparing the green vegetable bag; and (3), bagging the main material bag and the green vegetable bag, and carrying out plastic packaging. Being frequently eaten, the liver-soothing and Qi-regulating sanchi flower soup base disclosed by the invention has the functions of soothing the liver, regulating the flow of Qi, warming up Yang, dispersing pathogenic cold, regulating the flow of Qi, and relieving pain.

A poria cocos spleen invigorating and heart calming soup base is composed of 5 to 7 parts of main material bag and 15 to 20 parts of green vegetable bag. The main material bag is composed of the following raw materials in parts by weight: 25 to 35 parts of poria cocos, 15 to 20 parts of haw, 15 to 20 parts of musk, 15 to 20 parts of grosvenor momordica fruit, 8 to 12 parts of lily, 8 to 12 parts of magnolia cortex, 8 to 12 parts of fructus ligustri lucidi, 8 to 12 parts of dipsacus root, 6 to 10 parts of bodhi tree flower, 6 to 10 parts of seville orange flower, 6 to 10 part of polygala root, and 6 to 10 parts of paraphlomis rugosa. The green vegetable comprises the following raw materials in parts by weight: 25 to 30 parts of cabbage mustard, 15 to 18 parts of spinach, 10 to 15 parts of cabbage, and 10 to 15 parts of potherb mustard. The preparation method comprises the following steps: (1) preparing the main material bag; (2) preparing the green vegetable bag; and (3) sealing the main material bag and the green vegetable bag. The provided poria cocos spleen invigorating and heart calming soup base has the functions of invigorating the spleen, calming the heart, promoting diuresis, removing dampness, clearing the heart, and tranquillizing, if people eat the soup base regularly for a long term.

The invention relates to an American ginseng soup stock capable of clearing heat and generating body fluid and a preparation method thereof. The American ginseng soup stock is composed of a main material bag and a vegetable bag, according to the weight part, the main material bag accounts for 5-7 parts, and the vegetable bag accounts for 15-20 parts, the main material bag comprises the following raw materials in parts by weight: 25-35 parts of American ginseng, 15-20 parts of lotus seeds, 15-20 parts of red sage root, 15-20 parts of radix paeoniae rubra, 8-12 parts of curcuma tuber, 8-12 parts of licorice, 8-12 parts of corydalis tuber, 8-12 parts of Cordyceps sinensis, 6-10 parts of mulberry bark, 6-10 parts of cassia seed, 6-10 parts of evodia, and 6-10 parts of mother-of-pearl; and the vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustard, 15-18 parts of spinach, 10-15 parts of brassica oleracea, and 10-15 parts of potherb mustard. The preparation method comprises the following steps: 1) preparing the main material bag; 2) preparing the vegetable bag; and 3) performing plastic packaging on the main material bag and the vegetable bag. The American ginseng soup stock has the efficacy for clearing heat and generating body fluid, invigorating energy and nourishing yin, and warming lung and kidney with long-term eating.

The present invention discloses a dried folium artemisiae argyi dish and a production method thereof, wherein the dried folium artemisiae argyi dish is prepared from the following raw materials by weight: 80-120 parts of folium artemisiae argyi, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of pomelo, 2-5 parts of pitaya, 2-5 parts of ginseng fruit, 2-5 parts of banana, and 1-3 parts of strawberry, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried folium artemisiae argyi dish. According to the present invention, when the folium artemisiae argyi is placed into the pot so as to be decocted, the folium artemisiae argyi retains the refreshing and elegant taste of pomelo, pitaya, ginseng fruit, banana and strawberry, such that the aroma of the folium artemisiae argyi is increased, the flavor of the folium artemisiae argyi is increased, and the taste is good and delicious; and the eating method and the processing method of the folium artemisiae argyi are increased, the folium artemisiae argyi is easy to eat in home and restaurants, the market of the folium artemisiae argyi is effectively broadened, and the market requirement is met.

The invention relates to asiatic cornelian cherry fruit soup blend for invigorating spleen-stomach and replenishing qi and a preparation method of the asiatic cornelian cherry fruit soup blend. The asiatic cornelian cherry fruit soup blend consists of 5-7 parts by weight of a main material bag and 15-20 parts by weight of a vegetable bag, wherein the main material bag comprises the following raw materials in parts by weight: 25-35 parts of asiatic cornelian cherry fruits, 15-20 parts of radix astragali, 15-20 parts of Chinese jujubes, 15-20 parts of honey, 8-12 parts of carapax cheloniae, 8-12 parts of fleshfingered citron flowers, 8-12 parts of ginseng leaves, 8-12 parts of ophiocordyceps sinensis, 6-10 parts of glossy ganoderma, 6-10 parts of cloves, 6-10 parts of clematis courtoisii, and 6-10 parts of radix astragali; and the vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of brassica alboglabra bailey, 15-18 parts of spinach, 10-15 parts of wild cabbages, and 10-15 parts of potherb mustard. The preparation method of the asiatic cornelian cherry fruit soup blend comprises the main steps of: (1) preparing the main material bag; (2) preparing the vegetable bag; and (3) performing bagging on the main material bag and the vegetable bag, and performing plastic seal. The asiatic cornelian cherry fruit soup blend for invigorating spleen-stomach and replenishing qi, disclosed by the invention has the efficacies of invigorating spleen-stomach, replenishing qi, tonifying the liver and kidney, arresting seminal emission and relieving depletion after being eaten for a long term.

Blumea lanceolaria (Roxb.) Druce soup stock for expelling the wind and promoting blood circulation and a preparation method thereof are disclosed. The soup stock is composed of, by weight, 5-7 parts of a main material package and 15-20 parts of a vegetable package. The main material package comprises the following raw materials (by weight): 25-35 parts of Blumea lanceolaria (Roxb.) Druce, 15-20 parts of radix astragali, 15-20 parts of clinopodium megalanthum, 15-20 parts of dahurian angelica root, 8-12 parts of Blumea balsamifera root, 8-12 parts of licorice, 8-12 parts of corydalis tuber, 8-12 parts of abroma angusta, 6-10 parts of panax japonicas, 6-10 parts of imperata rhizome, 6-10 parts of diverse wormwood herb and 6-10 parts of campsis grandiflora. The vegetable package comprises the following raw materials (by weight): 25-30 parts of cabbage mustard, 15-18 parts of spinach, 10-15 parts of cabbage and 10-15 parts of potherb mustard. The preparation method comprises the following main steps: (1) preparation of the main material package; (2) preparation of the vegetable package; and (3) bagging of the main material package and the vegetable package and plastic packaging. The Blumea lanceolaria (Roxb.) Druce soup stock for expelling the wind and promoting blood circulation has effects of expelling the wind and promoting blood circulation, activating meridians to stop pain and strengthening the lumbus and knees if being eaten for a long time.

The invention relates to an erosayia caputserpenti heart-fire-clearing and nerve-calming soup material and a preparation method thereof. The erosayia caputserpenti heart-fire-clearing and nerve-calming soup material comprises, by weight, 5-7 parts of a main material bag and 15-20 parts of a vegetable bag, wherein the raw materials of the main material bag comprise, by weight, 25-35 parts of erosayia caputserpenti, 15-20 parts of glehnia littoralis, 15-20 parts of salvia miltiorrhiza, 15-20 parts of radix paeoniae rubra, 8-12 parts of radix curcumae, 8-12 parts of liriope spicata (thunb.) lour, 8-12 parts of rhizoma corydalis, 8-12 parts of alpinia katsumadai hayata, 6-10 parts of poria cocos (schw.) wolf, 6-10 parts of dried persimmon frost, 6-10 parts of acorus tatarinowii, and 6-10 parts of plumula nelumbinis, and the raw materials of the vegetable bag comprise, by weight, 25-30 parts of brassica alboglabra, 15-18 parts of spinach, 10-15 parts of brassica oleracea l, and 10-15 parts of brassica juncea var. multiceps. The main steps of the preparation method comprise: (1) preparing the main material bag; (2) preparing the vegetable bag; and (3) carrying out bagging and plastic sealing on the main material bag and the vegetable bag. The erosayia caputserpenti heart-fire-clearing and nerve-calming soup material of the present invention can provide effects of heart fire clearing, nerve calming, liver pacifying, eyesight improving and blood nourishing after the long-term taking.

The invention relates to an ischnochiton hakodadensis soup stock capable of clearing lung-heat and reducing phlegm and a preparation method thereof. The ischnochiton hakodadensis soup stock is composed of a main material bag and a vegetable bag, according to weight part, the main material bag accounts for 5-7 parts, and the vegetable bag accounts for 15-20 parts. The main material bag comprises the following raw materials in parts by weight: 25-35 parts of ischnochiton hakodadensis, 15-20 part of mountain wood, 15-20 parts of grosvenor momordica fruit, 15-20 parts of radix paeoniae rubra, 8-12 parts of persimmon frost, 8-12 parts of licorice, 8-12 parts of rhizoma pinelliae, 8-12 parts of lucid ganoderma, 6-10 parts of mulberry bark, 6-10 parts of rheum officinale, 6-10 parts of fritillaria cirrhosa, and 6-10 parts of stemona; and the vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustard, 15-18 parts of spinach, 10-15 parts of cabbage and 10-15 parts of potherb mustard. The preparation method comprises the following main steps: 1) preparing the main material bag; 2) preparing the vegetable bag; 3) performing plastic packaging on the main material bag and vegetable bag. The ischnochiton hakodadensis soup stock has efficacy for clearing lung-heat and reducing phlegm, relieving cough and calming panting, and clearing heat and relieving cough.

The invention discloses middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock and a preparation method thereof. The middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock is composed of a main material bag and a green vegetable bag; and the soup stock is especially composed of the main material bag and the green vegetable bag in the following parts by weight: 5-7 parts of the main material bag and 15-20 parts of the green vegetable bag. The main material bag comprises the following raw materials in parts by weight: 25-35 parts of black-bone chicken, 15-20 parts of sea turtle plates, 15-20 parts of inula helenium, 15-20 parts of ginseng leaves, 8-12 parts of Chinese caterpillar fungi, 8-12 parts of baked gingers, 8-12 parts of ganoderma lucidum, 8-12 parts of lotus seeds, 6-10 parts of cloves, 6-10 parts of radix astragali, 6-10 parts of liquorice roots, and 6-10 parts of semen raphani. The green vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustards, 15-18 parts of spinaches, 10-15 parts of cabbages, and 10-15 parts of potherb mustard. The preparation method of the middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock comprises the following main steps: (1), preparing the main material bag; (2), preparing the green vegetable bag; and (3), bagging the main material bag and the green vegetable bag, and carrying out plastic packaging. Being frequently eaten, the middle-warmer-warming-up and pathogenic-cold-dispelling black-bone chicken soup stock disclosed by the invention has the functions of tonifying the spleen, benefiting Qi, mildly nourishing the liver and the kidney, nourishing Yin, and checking exuberance of Yang.

The invention relates to a clove twig qi-regulating and cold-eliminating soup material and a preparation method thereof. The clove twig qi-regulating and cold-eliminating soup material comprises, by weight, 5-7 parts of a main material bag and 15-20 parts of a vegetable bag, wherein the raw materials of the main material bag comprise, by weight, 25-35 parts of clove twig, 15-20 parts of black-bone chicken, 15-20 parts of inulae radix, 15-20 parts of oroxylum indicum, 8-12 parts of rhizoma kaempferiae, 8-12 parts of perilla frutescens stalk, 8-12 parts of fructus litseae, 8-12 parts of alpinia katsumadai hayata, 6-10 parts of clove, 6-10 parts of pericarpium citri reticulatae, 6-10 parts of acorus tatarinowii, and 6-10 parts of semen raphani, and the raw materials of the vegetable bag comprise, by weight, 25-30 parts of brassica alboglabra, 15-18 parts of spinach, 10-15 parts of brassica oleracea l, and 10-15 parts of brassica juncea var. multiceps. The main steps of the preparation method comprise: (1) preparing the main material bag; (2) preparing the vegetable bag; and (3) carrying out bagging and plastic sealing on the main material bag and the vegetable bag. The clove twig qi-regulating and cold-eliminating soup material of the present invention can provide effects of qi regulating, cold eliminating, spleen-stomach warming, diarrhea stopping, and vitality invigorating after the long-term taking.

The invention discloses dry athyrium multidentatum and a preparation method thereof. The dry athyrium multidentatum is prepared from 80-120 parts of athyrium multidentatum, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseeds, 1-3 parts of white wine, 2-5 parts of radishes, 2-5 parts of litchi chinensis, 2-5 parts of Chinese yams, 2-5 parts of pears and 1-3 parts of cherries through the process steps of cleaning, boiling, airing, pickling, dewatering, packaging and the like. When the athyrium multidentatum is pickled a pickling vessel, the fresh and elegant flavors of the litchi chinensis, the Chinese yams, the pears, the cherries and the radishes are remained in the athyrium multidentatum, so that the fragrance of the athyrium multidentatum is increased, and the athyrium multidentatum is more tasty, better in mouthfeel and more fresh in taste; and the pickling ingredients and the athyrium multidentatum are simultaneously packaged, so that the taste retention time is prolonged. According to the invention, eating and processing methods for the athyrium multidentatum are additionally provided, so that the athyrium multidentatum is convenient for households and restaurants to use, the market competitiveness of the athyrium multidentatum is effectively enhanced, and the market demand is met.

The present invention discloses a dried clove dish and a production method thereof, wherein the dried clove dish is prepared from the following raw materials by weight: 80-120 parts of clove, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of perilla frutescens, 2-5 parts of longan, 2-5 parts of eaglewood, 2-5 parts of ophiopogon bodinieri levl, and 1-3 parts of chlorophytum comosum (thunb.) baker, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried clove dish. According to the present invention, when the clove is placed into the pot so as to be decocted, the clove retains the refreshing and elegant taste of perilla frutescens, longan, eaglewood, ophiopogon bodinieri levl and chlorophytum comosum (thunb.) baker, such that the aroma of the clove is increased, the flavor of the clove is increased, and the taste is good and delicious; and the eating method and the processing method of the clove are increased, the clove is easy to eat in home and restaurants, the market of the clove is effectively broadened, and the market requirement is met.

The invention relates to Chinese magnoliavine fruit soup blend for invigorating spleen-stomach and replenishing qi and a preparation method of the Chinese magnoliavine fruit soup blend. The Chinese magnoliavine fruit soup blend consists of 5-7 parts by weight of a main material bag and 15-20 parts by weight of a vegetable bag, wherein the main material bag comprises the following raw materials in parts by weight: 25-35 parts of Chinese magnoliavine fruits, 15-20 parts of radix astragali, 15-20 parts of honey, 15-20 parts of geum japonicum, 8-12 parts of ginseng leaves, 8-12 parts of rhizoma kaempferiae, 8-12 parts of malaytea scurfpea fruits, 8-12 parts of tree peony bark, 6-10 parts of white mulberry root bark, 6-10 parts of American ginseng, 6-10 parts of ophiocordyceps sinensis, and 6-10 parts of deer sinew; and the vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of brassica alboglabra bailey, 15-18 parts of spinach, 10-15 parts of wild cabbages, and 10-15 parts of potherb mustard. The preparation method of the Chinese magnoliavine fruit soup blend comprises the main steps of: (1) preparing the main material bag; (2) preparing the vegetable bag; and (3) performing bagging on the main material bag and the vegetable bag, and performing plastic seal. The Chinese magnoliavine fruit soup blend for invigorating spleen-stomach and replenishing qi, disclosed by the invention has the efficacies of invigorating spleen-stomach, replenishing qi, strengthening and consolidating body resistance, and promoting astriction and inducing astringency after being eaten for a long term.

The invention relates to a panax japonicas soup stock capable of clearing heat and detoxifying and a preparation method thereof. The panax japonicas soup stock is composed of a main material bag and a vegetable bag, according to the weight part, the main material bag accounts for 5-7 parts, and the vegetable bag accounts for 15-20 parts, the main material bag comprises the following raw materials in parts by weight: 25-35 parts of panax japonicas, 15-20 parts of folia pleioblasti, 15-20 parts of red sage root, 15-20 parts of radix paeoniae rubra, 8-12 parts of curcuma tuber, 8-12 parts of licorice, 8-12 parts of Picria felterrae, 8-12 parts of Amomum globosum, 6-10 parts of mulberry bark, 6-10 parts of rheum officinale, 6-10 parts of herb of glabrous sarcandra, and 6-10 parts of fruits of eucalyptus globules; and the vegetable bag comprises the following raw materials in parts by weight: 25-30 parts of cabbage mustard, 15-18 parts of spinach, 10-15 parts of brassica oleracea, and 10-15 parts of potherb mustard. The preparation method comprises the following steps: 1) preparing the main material bag; 2) preparing the vegetable bag; and 3) performing plastic packaging on the main material bag and the vegetable bag. The panax japonicas soup stock has the efficacy for clearing heat and detoxifying, relieving swelling and pain, and dispelling wind and reducing phlegm with long-term eating.

The invention discloses the Chinese sauerkraut for tonifying spleen and protecting liver, wherein the raw materials for producing the Chinese sauerkraut are as follows: the orange heart cabbage, nourishing food contorno and salted seasoning, according to the percentage by weight, 70-80% of the orange heart cabbage, 12-22% of the nourishing food contorno and 6-8% of the salted seasoning, the nourishing food contorno comprises 18 weight parts of chufa, 12 weight parts of konjak, 10 weight parts of medlar, 8 weight parts of longan, 8 weight parts of waxberry and 6 weight parts of leaf mustard, the salted seasoning comprises 65 weight parts of refined salt, 5 weight parts of white spirit, 15 weight parts of rock candy, 5 weight parts of pepper and 10 weight parts of aniseed. The Chinese sauerkraut for tonifying spleen and protecting liver has the effect of tonifying spleen and protecting liver after using for a long time.