37results about How to "Meet the taste" patented technology

The invention discloses an oolong tea processing method. According to the processing method, a deterioration process is combined with a fermentation process to prepare the oolong tea which is light orange yellow in soup, aromatic in fruit flavor, sweet in taste, and continuously pleasant in taste. The processing method comprises the following technological steps: picking of fresh tea leaves; deterioration; cooling of the tea leaves; fine manipulation of the tea leaves; re-deterioration; rolling; fermentation; drying; finishing. The processing method disclosed by the invention can be used for breaking through the conventional processing method and reducing the content of tea polyphenol and caffeine in the tea; due to content reduction of the tea polyphenol, the fresh degree of the tea is reduced, so that the mellowness of the tea is improved; due to the content reduction of the caffeine, the sweet degree of the tea is improved, so that the tea preferably satisfies the taste requirements of people in drinking.

The invention belongs to the technical field of wine brewing and particularly relates to mild thick-flavor white spirit and a production method thereof. A brewing technique of the mild thick-flavor white spirit comprises the following steps: feeding raw materials for the first time; roughly treating the raw materials; feeding the raw materials for the second time; treating the raw materials; fermenting grains after the first to six wine taking in turn, and taking wine; double times of feeding, one time of raw material treatment, nine times of fermentation, ten times of stewing and seven times of wine taking are performed during one production period. The brewing technique is characterized in that in comparison with traditional thick-flavor white spirit, the mild thick-flavor white spirit disclosed by the invention is characterized in that the crushing rate of fed broomcorn, the amount of used yeast for preparing hard liquor, the amount of used grain wetting water and the stacking fermentation temperature are regulated; no pit bottom liquor is generated during production; the yield and the labor productivity are increased; the grain consumption and the energy consumption are reduced; the sour and bitter tastes of first and second produced wine, and the burned food taste of six and seven produced wine are reduced; the wine is mild, mellow, elegant and smooth in style, remarkable in thick flavor, and lasting in tail taste, and the fragrance can be retained in an empty cup for a long time.

The invention provides lemon tea and a preparation method thereof. The lemon tea mainly comprises enzymolysis pulverized shape hesperidium flesh residues or / and pericarps, a moderate amount of sugar, honey, schardinger dextrin and acacia. The preparation method comprises the following steps: firstly, after the lemon fruit flesh residues or / and pericarps are pulverized, enzymolysis is carried out; and then, a moderate amount of sugar, honey, schardinger dextrin and acacia are added into the lemon residues after enzymolysis, decocted under a vacuum condition and packaged so as to obtain the lemon tea. The preparation method is simple and easy, the raw materials of the lemon tea are the lemon pericarps and residues after being squeezed, the lemon raw materials are thoroughly and fully utilized, the pollution of waste residues to the environment is reduced, and the prepared product has the health-care function of the lemon and good mouth-feel.

The invention discloses a technology for producing pure green rootless bean sprout, comprising the following steps of: mixing at least one of milk, white sugar, peanut, walnut, bitter melon juice, tea leaf and the like in any proportion, soaking one part by weight of dry matter after mixing and 2-5 parts by weight of the dry matter with water to obtain juice, diluting one part by weight of the obtained juice with 50-100 parts by weight of water to obtain nutrient solution, soaking beans with the obtained nutrient solution, placing the beans into a basket to germinate, and repeatedly irrigating and pouring with the nutrient solution after budlet is germinated so as to obtain rootless bean sprouts with different tastes. The sprouts produced by adopting the technology in the invention are all rootless, has robust and white stems and can still remain the same after being purchased by a user and placed at home for seven days.

The invention relates to health tea for reducing blood fat. The health tea is prepared from the following raw materials in parts by weight: 800-1000 parts of rice, 50-80 parts of brown sugar, 20-25 parts of dried ginger, 25-30 parts of lotus leaf, 30-50 parts of radix puerariae, 10-15 parts of hawthorn, 12 parts of dried tangerine or orange peel, 10-20 parts of semen cassiae, 3-5 parts of root of hairy asiabell and 5-9 parts of licorice root. By unique prescription researched by an inventor, the prepared health tea for reducing the blood fat is easy to take, unique in flavor, also good in blood fat reduction effect, easy to produce and popularize and wide in market prospect.

The invention discloses a traditional Chinese medicine composition for preventing and treating swine influenza. The traditional Chinese medicine composition is prepared from the following raw materials in parts by weight: 10 to 15 parts of honeysuckle flower, 8 to 10 parts of rhizoma coptidis, 8 to 10 parts of radix scutellariae, 8 to 10 parts of rhizoma zingiberis, 5 to 10 parts of fructus forsythiae, 8 to 15 parts of sweet wormwood, 10 to 15 parts of dindygulen peperomia herb, 6 to 9 parts of bighead atractylodes rhizome, 10 to 15 parts of folium isatidis, 8 to 10 parts of herba scutellariae barbatae, 8 to 10 parts of isatis root, 10 to 15 parts of herba houttuyniae, 10 to 15 parts of cassia twig, 6 to 10 parts of flos chrysanthemi, 8 to 12 parts of lily bulb, 6 to 10 parts of radix platycodon, and 8 to 10 parts of liquorice root; the raw materials are cleaned and treated, and are fed together with feed or drinking water. The traditional Chinese medicine composition has the advantages that the toxicity of traditional Chinesemedicine is eliminated through fermenting, and the effective ingredients are sufficiently separated out; by combining with pig daily feed and drinking water, the effects of nourishing Yin and moistening lung, resisting and killing bacteria, clearing heat and detoxifying, and promoting urination and removing damp are realized, the immunity of pig body is improved, and theswine influenza is prevented by reducing the virus infecting possibility of pigs; the effect of tonifying spleen and stimulating appetite in the daily prevention process is realized, theappetite of the pig is stimulated, the taste is sour and fragrant after fermenting, and the mouth feel is good for the pigs.

The invention relates to an electronic cigarette heating system, an electronic cigarette and an electronic cigarette heating control method and device. The electronic cigarette heating system comprises a heating device used for heating a cigarette cartridge, a detecting device used for detecting temperature of the cigarette cartridge and a controller used for receiving temperature fed back by thedetecting device and updating user heating mode data based on the temperature; and the user heating mode data are used for controlling the heating device to heat. According to the electronic cigaretteheating system, the electronic cigarette and the electronic cigarette heating control method and device, the detecting device detects the temperature of the cigarette cartridge and feeds back the temperature to the controller, and the controller updates the user heating mode data which accords with user habits based on the temperature fed back by the detecting device, so the electronic cigaretteheating system can select to control the heating device for heating based on the user heating mode data when a user uses the electronic cigarette subsequently, customized heating control is realized and mouth feeling according with user personal preferences is obtained.

The invention discloses a production method of sargassum composite frozen food and the sargassum composite frozen food. The production process comprises steps of pretreatment, fishy smell removal, crispness maintaining, anti-freezing treatment, seasoning and pickling, filling and cooking, quick-freezing and packaging. The sargassum composite frozen food has the advantages and effects as follows: the sargassum composite frozen food produced by the method has little loss of nutrients of sargassum, neutralizes taste and texture of meat and algae, is shaped by thin sheets of bean curd and has fuller flavor and taste levels; the obtained product contains 18 important amino acids (including 8 essential amino acids which cannot be synthesized by a human body) and 14 important microelements required by the human body and provided by the sargassum, also supplements the human body with a large quantity of meat protein and has very high nutrition and healthcare values; besides, the product is a quick-frozen product, so that the territorial limitation to the sargassum can be broken through, the product is convenient to transport; and the product is has quite high applicability and popularization, and the economic benefits of the sargassum are greatly increased.

The invention discloses high-copper feed for establishing an HLD (hepatolenticular degeneration) animal model and a preparation method of the high-copper feed and relates to the technical field of establishing of an animal model for a medicine experiment. According to the preparation method, soybean oil and cocoa butter are weighed in proportion and heated to be melted to a semi-flow fat material; raw materials are weighed and comprise casein, corn starch, maltodextrin, cane sugar, cellulose, L-cystine, composite mineral substances, anhydrous calcium hydrogen phosphate, calcium carbonate, citric acid monohydrate, multivitamins and choline chloride; the weighed raw materials are mixed and made into feed granules with the diameter of 10 mm and the length of 10-20 mm by a hoop standard granulator; a dehumidifier is used for dehumidification and drying for 24-48 h, and finally, the feed granules are obtained after drying; a product is packaged and subjected to irradiation sterilization with cobalt 60, and the finished product is obtained. The product contains stable nutrient ingredients and meets demands for hardness and taste according to the feeding habit of rodents; the model success rate is high, the process is simple and the modeling effect is good.

The invention relates to the technical field of areca nut foods, and in particular relates to an areca nut substituent and a preparation method thereof. The preparation method comprises the following steps: A, preparing an areca nut concentrated solution; B, preparing areca nut sauce; C, preparing food materials: C1, washing the food materials and then cutting the food materials into blocks with the fiber length of 2cm to 6cm and the fiber width of 1cm to 3cm along the direction of food material fiber; C2, putting the cut block-shaped food materials into water with an added leavening agent and boiling; then heating and drying to prepare a fluffy dried product; D, seasoning the food materials; E, drying; F, shaping. According to the areca nut substituent prepared by the preparation method, the tissue fiber strength is very close to that of orginal areca nut fruits, so that the chewable property is ensured, and the flavor and mouthfeel of the orginal areca nut fruits are ensured; the effects of sweating and exciting are also sufficiently kept, and the areca nut substituent can be used as a substituent of the orginal areca nut fruit and products thereof, and has no damages, caused by traditional areca nuts, to oral cavities and teeth; the product has no residues after being eaten and is more environmentally friendly.

The invention discloses a rice egg tart and a making method thereof, belongs to the field of food, and aims to solve the problems that the existing egg tarts taking flour as a raw material are low in nutritional value and difficult to absorb. The rice egg tart is formed by baking egg tart skin and egg tart liquid. The egg tart skin is prepared from flour, rice flour, butter, wrapping butter and water; the egg tart liquid is prepared from unsalted butter, milk, yolk and soft white sugar in percentage by mass. The method comprises the following steps: preparing egg tart skin: preparing dough, mixing and kneading the dough, refrigerating and loosening, putting and wrapping butter, rolling into a rectangular dough cake, folding and refrigerating for multiple times, layering, putting into a mold, forming the egg tart skin, and crisping the egg tart skin; egg tart liquid preparation: mixing unsalted butter, milk and soft white sugar, heating and stirring, cooling, adding egg yolk, stirring and sieving to obtain the egg tart liquid; and pouring the egg tart liquid into the egg tart skin, baking, and cooling to obtain a finished product.

The invention discloses a D-galactose addition feed for constructing a senile dementia animal model and a preparation method thereof, and relates to the technical field of construction of a medical experimental animal model. The preparation method comprises the steps of: weighing corn oil and anhydrous milk fat according to a proportion and heating and melting the corn oil and the anhydrous milk fat into a semi-fluid state grease material; then re-weighing raw materials: casein, corn starch, maltodextrin, cane sugar, cellulose, DL-methionine, D-galactose, composite minerals, calcium carbonate, composite vitamins and choline bitartrate; mixing the weighed raw materials, and preparing feed particles with a diameter of 10mm and a length of 15-20mm by using a hoop standard granulator; performing dehumidification and drying for 24-36 hours again through a dehumidifier, finally obtaining dried feed particles; and packing products, carrying out irradiation and disinfection by using cobalt 60, and obtaining finished products. The D-galactose addition feed for constructing a senile dementia animal model has stable nutrient composition and meets the hardness and mouthfeel of eating habits of rodents. The process is simple and the molding effect is good.

The invention relates to a making method of a taro crispy sugar slice. The making method comprises the following steps of (1), cleanly washing soil on the cuticle skin of a taro, peeling, and cleanlyrinsing by using clear water; (2), slicing: cutting the taro into a prismatic slice with a thickness of 1mm to 2mm, and soaking in clear water after finishing cutting; (3), thorough cooking and airing: fishing out the well cut slice which is soaked in the water, putting into boiling water, cooking, immediately extinguishing fire when the slice is cooked for 80 percent, and airing; (4), frying: putting the air-dried slice of the taro into boiling sesame oil pot, frying, slightly moving by using a ladle to enable the slice to be heated uniformly and tidily puffed, then fishing out, and drainingoff oil; (5), applying a sugar coating; (6), packaging. The method for making the taro crispy sugar slice, which is provided by the invention, is simple in process and convenient to operate, and is green and healthy; any chemical raw material is not added in a production procedure; the abundant nutritional ingredients of the taro are conserved, and the taro crispy sugar tablet is fragrant, crispy,tasty and crispy without looseness.

The invention relates to a compound feed for piglets in the creep feeding stage. The compound feed is mainly prepared from carbohydrate which is mainly composed of millet powder; meanwhile, methyl hydroxybenzoate, propyl hydroxybenzoate, herba rabdosiae, sea intestinal powder and other raw materials are added for seasoning, flavor blending and piglet mouthfeel promoting. It is avoided that the appetite of piglets is reduced, the feed intake is reduced, and dyspepsia, diarrhea, resistance declining and even death occur.

The invention provides a double-purpose chopping block. Two surfaces of the chopping block can be used for cutting up vegetables. A vegetable surface of the chopping block is used for cutting up food related to vegetables. A meat side of the chopping block is used for cutting meat of different kinds. The double-purpose chopping block is convenient to use.

The invention relates to the field of health foods, in particular relates to a preparation method of liver-protecting and face-beautifying antrodia healthcare wine for women. The preparation method includes the following steps that firstly, antrodia is dried, smashed and sieved to be mixed with cleaned, dried and smashed lotus seed shells, then Chinese rice wine with the alcohol degree of 18-20 degrees is added, and the materials are soaked for 3-4 days; secondly, Noni fruits and kudzu roots are dried and smashed; thirdly, the soaking solution obtained in the first step and the Noni fruit andkudzu root smashed object obtained in the second step are evenly mixed in a fermentation tank and fermented for 7-10 days, and then ultrasonic waves are used for assisting fermentation for 2-3 days; fourthly, after fermentation is completed, filtering is conducted for removing residues. According to the method, antrodia, the lotus seed shells, the Noni fruits and the kudzu roots serve as the raw materials of the antrodia healthcare wine in a certain proportion, the pungent odor of the Noni fruits can be removed under the condition that the inherent flavor of the Noni fruits is not damaged, then a fragrant, mellow, soft, sweet, refreshing flavor with a slight special fragrant flavor of the Noni fruits is obtained, and the antrodia healthcare wine better accords with the taste of women.

The invention relates to the food field, and in particular relates to a breakfast food. The invention provides a pure natural color-changing food mainly composed of material 1 and material 2, wherein the material 1 is rich in anthocyanin, and the material 2 is a base-forming food. The pure natural color-changing food is beautiful, rich in nutrition, and capable of supplementing various vitamins and amino acids necessary for a human body; in particular, the existence of the anthocyanin is capable of delaying senescence and improving the immunity, so that the food is especially suitable for energy replenishing at breakfast and afternoon tea. According to the color-changing character, the food is more interested and very romantic. The increasing material culture demand of the people is satisfied, in particular the taste of the youth.

The invention relates to prune and chlorella pyrenoidosa beverage and a preparation method thereof. The prune and the chlorella pyrenoidosa which are beneficial to human health are utilized, the citric acid, the sodium cellulose, the composite emulsion stabilizer and the sodium alginate are matched, and the prune and chlorella pyrenoidosa beverage is prepared through the technological process of preparing prune pulp, preparing chlorella pyrenoidosa enzymatic hydrolysate and preparing, compounding and synthesizing. The prepared finished product is light green in color, uniform and consistent; The beverage is clear in tissue form, semitransparent, free of sediment, free of layering after being placed for a long time, sour, sweet, soft and refreshing in taste and slight in algae fragrance, and is the beverage beneficial to human bodies and conforming to the taste of the public.

The invention belongs to the technical field of wine brewing and particularly relates to mild thick-flavor white spirit and a production method thereof. A brewing technique of the mild thick-flavor white spirit comprises the following steps: feeding raw materials for the first time; roughly treating the raw materials; feeding the raw materials for the second time; treating the raw materials; fermenting grains after the first to six wine taking in turn, and taking wine; double times of feeding, one time of raw material treatment, nine times of fermentation, ten times of stewing and seven times of wine taking are performed during one production period. The brewing technique is characterized in that in comparison with traditional thick-flavor white spirit, the mild thick-flavor white spirit disclosed by the invention is characterized in that the crushing rate of fed broomcorn, the amount of used yeast for preparing hard liquor, the amount of used grain wetting water and the stacking fermentation temperature are regulated; no pit bottom liquor is generated during production; the yield and the labor productivity are increased; the grain consumption and the energy consumption are reduced; the sour and bitter tastes of first and second produced wine, and the burned food taste of six and seven produced wine are reduced; the wine is mild, mellow, elegant and smooth in style, remarkable in thick flavor, and lasting in tail taste, and the fragrance can be retained in an empty cup for a long time.

The invention relates to a cooking machine. The cooking machine comprises a cooking bench, multiple cooking utensils, a slide platform (21), a stirring mechanism, a seasoning adding mechanism and a lifting mechanism; the cooking utensils are fixed to the cooking bench, the cooking bench is provided with a cooking utensil heating mechanism for heating the cooking utensils, the stirring mechanism and the seasoning adding mechanism are arranged at the upper sides of the cooking utensils, the slide platform (21) is slidably arranged at the upper side of the cooking bench through a translation mechanism, and the lifting mechanism is arranged on the slide platform (21) and provided with a stirring power mechanism for driving the stirring mechanism to rotate. The upper portion of a shell (1) is provided with a TCP / IP communication circuit board and a cooking machine control main board, the same dish can be cooked by multiple pans, in this way, the requirement for a large amount and a few varieties is met, and the taste of the cooked dish accords with the standard; meanwhile, different dishes can be cooked, and in this way, the requirement for a small amount and many varieties is met. Thecooking machine has the advantages of both current domestic cooking machines and commercial automatic cooking machines, the mouthfeel is guaranteed, and the amount of the dishes can also be guaranteed.

The invention discloses pure vegetable meat with an anti-insomnia function. The pure vegetable meat with the anti-insomnia function comprises the following raw materials in parts by weight: 35 to 40 parts of millet, 15 to 20 parts of wheat, 17 to 21 parts of walnut kernel, 27 to 33 parts of lotus root, 4 to 7 parts of medlar, 8 to 11 parts of spina date seed, 10 to 15 parts of kiwi fruit and 17 to22 parts of asparagus lettuce. The invention also discloses a processing method of the pure vegetable meat. The processing method of the pure vegetable meat comprises 12 processing processes of weighing and treating main materials, de-fishying and degreasing the main materials, drying and crushing the main raw maters, cutting the lotus roots into slices, preparing powder from the lotus roots, treating auxiliary materials, pulping the kiwi fruit, preparing asparagus lettuce pulp, mixing and blending the raw materials, performing extruded expansion, drying as well as shaping and cutting; and aphysical processing method is adopted, any additives are not added, the rich nutritional elements and the medicinal value of the plants are remained completely, the pure vegetable meat with the anti-insomnia function is prepared, and patients suffering from insomnia and dreaminess are effectively helped to adjust the body condition and relieve hypertonicity of brain nerves, so that the aim of treating insomnia and dreaminess is fulfilled.

The invention discloses a preparation method for immunity-enhancing and antiviral Bailing tablets, and relates to the technical field of health-care products. The Bailing tablets include the followingcomponents by weight: 10g of bulbus lilii, 10g of poria, 18g of folium perillae, 24g of rhizoma polygonati, 10g of herba artemisiae, 18g of herba taraxaci, 6g of mantis egg-case, 10g of radix clematidis, 3g of folium et ramulus seu radix evodiae leptae, 15g of flos lonicerae, 10g of radix platycodi, 10g of herba portulacae, 10g of herba pogostemonis, 25g of concha ostreae, 12g of corn starch and8g of taurine. According to the Bailing tablets, the traditional Chinese medicine components are employed, and any exogenous chemical component is not added; natural plant raw materials are extracted,so that effective components can be extracted to the maximum extent; the Bailing tablets have a mild medicine property, and have the toxin expelling effect, thus enhancing the immunity; and the prepared Bailing tablets are uniform and consistent in color and luster, moderate in fragrance and pure in taste, conform to the due taste and smell of the variety, have no peculiar smell, are complete inshape and consistent size, have no unfilled corners, no cracks, no obvious deformation and no adhesion, and can be easily accepted by users.

The invention provides a dual-purpose cutting board. Both sides of the cutting board can be used for cutting vegetables. The vegetable side of the cutting board is specially used for cutting vegetarian diets while the meat side is specially used for cutting different varieties of meat, so that the cutting board is convenient to use.

The invention relates to a drinking water recommendation method and device, equipment and a storage medium, and the method comprises the steps: obtaining the exercise data of a user, and the exercisedata comprises exercise time, exercise amount, exercise intensity and sweating intensity; obtaining the electrolyte concentration of the drinking water according to the motion data; and determining the electrolyte concentration of the drinking water according to the electrolyte concentration of historical drinking water and the obtained electrolyte concentration, and recommending the drinking water with the determined electrolyte concentration to the user. The application is used for solving the problem that a large amount of moisture and electrolyte are lost from the body after people sweat during exercise.

The invention relates to the technical field of food processing and particularly relates to a water-decocted food and a production method thereof. The water-decocted food provided by the invention is delicious, juicy, tender, smooth and fine, is rich in nutrition, has a special flavor and is a delicious, nutritional and healthy barbecue product. Compared with traditional barbecue production method, the production method of the water-decocted food has the advantages that the nutrients in the food are not damaged in the production process of the water-decocted food due to water decoction juice, the original taste of the barbecue is preserved, and meanwhile, the nutritional requirements of customers are considered; and the production method is a healthy and environment-friendly barbecue manner.

The invention discloses a novel preparation method for cooked wheaten food, belonging to the technical field of preparation of wheaten food. The novel preparation method comprises the following steps:mixing 500 g of flour, 40 g of boiled water with a temperature of 98.4 DEG C and 210 g of five-season water to prepare dough and subjecting the dough to standing for 10 min; then preparing a dough cube with thickness of 0.5 cm from the dough, putting the dough cube on the centre of a left palm, reversely pressing the left hand with fingers of the right hand, wherein the centers of the left and right palms face each other, extruding and rubbing the dough cube with great force and rotating the dough cube by an angel of 180 degrees at the same time, and putting the ten fingers of the two hands together to prepare irregular dough flakes with thickness of 0.05 cm and size of 2.5 cm, wherein the dough flakes are natural in color and looks like clouds; and stir frying the dough flakes with 50 gof special composite flavoring for cloud-like noodles, 95 g of a sauce for fried noodles, 3.5 g of dried chili, 5 g of scallion oil, 80 g of salad oil and other stir-frying ingredients, or cooking thedough flakes in soup ingredients. The preparation method is simple in process and is a novel thoroughly manual cloud-like noodle making process; and with the process, the prepared cloud-like noodlesare hotter, spicier, slipperier and more elastic, chewable and delicious and impress people with the taste.

The invention relates to the technical field of food processing, and particularly discloses low-sugar haw jelly and a preparation method thereof. The preparation method of the low-sugar haw jelly provided by the invention comprises the following steps: firstly, extracting to obtain high-ester pectin of haws, carrying out enzymolysis on the high-ester pectin by adopting a specific compound enzyme to obtain low-ester pectin with the esterification degree of 30-35%, and then adding cane sugar and calcium chloride into the low-ester pectin to form low-ester pectin gel with excellent properties, so as to obtain the low-sugar haw jelly. And finally, adding the low-ester pectin gel and xylitol into the haw puree to prepare the low-sugar haw jelly. The taste and texture of the haw jelly are effectively improved, the low-sugar haw jelly good in taste and appearance is obtained, the requirements of the market for low-sugar and low-calorie haw jelly are met, and the processing technology is simple, convenient to popularize and wide in market prospect.

The invention discloses vegetarian meat with an effect of treating rheumatoid arthritis. The vegetarian meat is prepared from the following raw materials in parts by weight: 15-19 parts of fructus momordicae, 13-17 parts of Chinese chestnuts, 10-13 parts of pine nuts, 43-47 parts of coix seeds, 32-37 parts of pinto beans, 30-35 parts of green soybeans, 20-25 parts of Chinese yams and 12-18 parts of raisins. The invention also discloses a processing method of the vegetarian meat, and the processing method comprises the following 11 processing technologies: weighing and cleaning of main materials, dewatering and deodorizing of the main materials, drying and pulverizing of the main materials, treatment of the coix seeds, milling of the green soybeans and the pinto beans, preparation of yam flour, treatment of the raisins, mixing and blending of the raw materials, extruding and puffing, drying, and shaping and cutting. The vegetarian meat with the effect of treating rheumatoid arthritis has the beneficial effects that a physical processing method is adopted, no additives are added, the nutrient elements and medicinal value of plants are fully reserved, and the prepared plant vegetarianmeat with the effect of treating rheumatoid arthritis can effectively prevent occurrence of rheumatoid arthritis, reduces the sickness rate of rheumatoid arthritis and has good curative effects and no side effects on patients.