36results about How to "Nourishes the lungs" patented technology

The invention discloses a green health-preservation sweet-scented osmanthus tea beverage. The green health-preservation sweet-scented osmanthus tea beverage comprises the following raw materials in parts by weight: 30-40 parts of sweet-scented osmanthus, 1-2 parts of honey, 3-5 parts of Chinese wolfberry fruits, 7-11 parts of fresh tea leaves, 2-3 parts of haws, 3-5 parts of sugarcane, 2-4 parts of cucumbers,3-5 parts of aloe, 0.08-0.14 part of a thickening agent, 0.01-0.03 part of an antioxidant stabilizing agent, 0.1-0.3 part of a vitamin additive and 12-16 parts of distilled water. The sweet-scented osmanthus tea beverage disclosed by the invention has the functions of clearing heat, removing toxicity, moisturizing the intestines, regulating the function of the stomach, regulating vital energy and nourishing the lungs, and is mellow in mouth feel, moderate in sour and sweet degrees, delicious, pleasant in delicate fragrance, high in nutrient value; in addition, the beverage does not precipitate and is good in color singleness; and besides, through the preparation method of the green health-preservation sweet-scented osmanthus tea beverage disclosed by the invention, sweet-scented osmanthus blooming seasonal restrictions are avoided, the green health-preservation sweet-scented osmanthus tea beverage can be processed in an all-weather manner, the raw materials are non-toxic, harmless and convenient to obtain, and the green health-preservation sweet-scented osmanthus tea beverage is low in cost and simple in technology and has higher use value and favorable application prospects.

The invention discloses red chilli oil needle mushroom with a heat-clearing and lung-moistening function. The red chilli oil needle mushroom is prepared by the following raw materials in parts by weight: 290-320 parts of fresh needle mushroom, 1-2 parts of monosodium glutamate, 22-25 parts of red chilli oil, 20-30 parts of salt, 5-7 parts of white sugar, 30-35 parts of red chilli paste, 0.4-0.6 part of pepper, 1-1.2 parts of dry red shredded chilli, 0.5-0.7 part of shredded scallion, 3-5 parts of radix astragali wine, 1-2 parts of health-maintenance extract, 3-5 parts of sunflower seed kernels and 5-8 parts of pinenut kernels. The red chilli oil needle mushroom with the heat-clearing and lung-moistening function is spicy, fresh and delicious, and simultaneously has a health-maintenance dietetic therapy function and no toxic and side effects due to the reasonable compatibility of the health-maintenance extract; and as the kernels are added, the red chilli oil needle mushroom is savory in mouthfeel and simultaneously rich in nutrition. Sanchi flower, namely notoginseng flower, is added, and contains the most notoginseng saponin in a whole plant of notoginseng, is sweet and cool in property and flavor and has the efficacies of clearing the heat, calming down the liver and reducing the blood pressure, so that the red chilli oil needle mushroom is applicable to dizziness, giddiness, tinnitus, hypertension, acute pharyngitis and the like; and lilies, loquat flowers and the like all have an excellent lung-moistening efficacy.

The present invention discloses a processing method of dried folium viticis negundo and flos farfarae tea. The dried folium viticis negundo and flos farfarae tea uses folium viticis negundo, flos farfarae and soybeans as main raw materials. The dried folium viticis negundo and flos farfarae tea is prepared from the following processing steps: folium viticis negundo and flos farfarae pre-treating, centrifugation separation, crushing, soybean pre-treating, pulp boiling, curdling, marinating, packaging, sterilizing, etc. The raw materials are subjected to enzyme-deactivation by steam, juice and residues are separated, the enzyme-deactivation by steam can remove the astringent tastes carried by the raw materials, the mouthfeel of the finished products of the dried tea is improved, the raw material juice is added into the soybeans to be beat, so that the soybeans can absorb nutrients in the raw materials. The raw material dregs are crushed and the crushed raw material dregs are added into soybean milk. The processing method further improves the utilization of the raw materials, improves the flavor and nutrients of the dried folium viticis negundo and flos farfarae tea, enriches the varieties of the dried tea products, and enables the dried folium viticis negundo and flos farfarae tea to have health-care functions of moistening lungs and lowering qi, preventing phlegm from forming and stopping coughing, relieving exterior syndromes and relieving dampness, eliminating phlegm and relieving asthmatic symptoms, killing insects and stopping pains, etc.

The invention relates to the technical field of food, in particular to a nutritional food according with a theory of yin-yang balance of five elements and a preparation method of the nutritional food. A key technology for matching natural food raw materials according with yin-yang balance of five elements is adopted, active ingredients comprising, in parts by weight, 15-22 parts of walnut kernels, 5-7 parts of wolfberry fruit, 4-6 parts of red dates without kernels, 10-15 parts of black sesame, 5-7 parts of lotus seeds with cores, 1.5-2 parts of hericium erinaceus, 3-4.5 parts of almonds, 7-10 parts of black beans, 6-9 parts of raisin and 0.5-1 parts of dried mulberry leaves are mixed to form a raw material, the raw material is put in a grinder, 160-260 parts by weight of water is added, the mixture is ground for 5 minutes, a paste is obtained, boiled for one minute and packed in a pop-top can, and the nutritional food according with the theory of yin-yang balance of five elements is obtained. The method is used for preparing the nutritional food. The nutritional food has functions of tonifying the spleen and the stomach, moistening the lung, strengthening the heart, protecting the liver and invigorating the kidney, is wide natural nutrition and health care convenient food suitable for men and women of all ages and can be widely and conveniently applied.

The invention discloses a preparation method of nutritional and healthcare powder containing rhizoma polygonati odorati and dioscorea batatas beans. The nutritional and healthcare powder containing the rhizoma polygonati odorati and the dioscorea batatas beans is prepared from the rhizoma polygonati odorati and the dioscorea batatas beans used as main materials through steps of raw material treatment, compound enzyme treatment, blending, homogenization and purification, degassing and sterilization, vacuum concentration, sublimation drying, crushing, filtration, packaging and the like. The nutritional and healthcare powder containing the rhizoma polygonati odorati and the dioscorea batatas beans and prepared with the method takes the widely-sourced rhizoma polygonati odorati and dioscorea batatas beans as the raw materials, the processing cost of the nutritional and healthcare powder can be reduced, the utilization rate and economic value of the rhizoma polygonati odorati and dioscorea batatas beans can be increased, the utilization rate and the nutritional value of the rhizoma polygonati odorati and dioscorea batatas beans are raised through compound enzyme treatment, the nutrients of the finished healthcare powder can be enriched, the synergistic effect is remarkable, and the finished healthcare powder is granular, can be made with water to serve as a drink, can be stirred in a proper amount of water to form nutritional paste, can be eaten with multiple methods and has the effects of strengthening heart, moisturizing dryness, relieving restlessness, quenching thirst, tonifying the lung, benefiting qi, invigorating the spleen, restoring deficiency and the like.

The invention discloses a preparation method of tangerine fruit wine. The preparation method comprises the following steps: (1) raw materials selection, (2) preparation of tangerine fruit juice, (3) preparation of loquat fruit juice, (4) sugar adjustment, (5) fermentation, (6) clarification and (7) sterilization and filling. According to the preparation method of the tangerine fruit wine, the tangerine fruit juice and the loquat fruit juice are reasonably blended, are mixed and are subjected to sugar adjustment and pH adjustment, and then distiller's yeast is added for fermentation, clarification, and then sterilization and encapsulation are carried out; a certain amount of loquat flowers is added in the fermentation process for combined fermentation, so as to form the novel flower-fragrance fruit wine; besides, by utilizing the distiller's yeast, the growth metabolism of saccharomycetes can be promoted, and the growth of harmful bacteria is inhibited; and the brewed tangerine fruit wine has relatively strong wine flavor and relatively good quality.

The invention discloses total-nutrient formula food for patients suffering from the COPD (chronic obstructive pulmonary disease). The total-nutrient formula food is prepared from 38%-45% of maltodextrin, 28%-33% of corn oil, 17%-25% of whey protein, 0.5%-3% of soluble dietary fiber as well as essential vitamins and minerals. Besides, ingredients such as polysaccharides from marine organisms, a Cordyceps extract, Chinese yam, liquorice root, ginkgo seeds and the like are added. The total-nutrient formula food aiming at nutrition and metabolic characteristics of the patients suffering from COPD is balanced in nutrition and reasonable in function and improves malnutrition effectively, and the effective ingredients with functions of improving immunity, moistening the lung, relieving cough and eliminating phlegm are specially added to a conventional formula, so that the total-nutrient formula food can be used for adjuvant therapy of the COPD and symptom relief on the basis of improvement of the nutritional statuses of the patients.

The invention provides a traditional Chinese medicine preparation for treating swollen sore throats and a production method of the traditional Chinese medicine preparation. The traditional Chinese medicine preparation is composed of traditional Chinese medicine active ingredients and pharmaceutically acceptable auxiliaries, wherein the traditional Chinese medicine active ingredients are extracted from ladybell root, aster, baikal skullcap root, liquorice root, dwarf lilyturf tuber, medcinal evodia fruit, fragrant solomonseal rhizome and menthol; the pharmaceutically acceptable auxiliaries include beta-cyclodextrin, isomaltitol, lactose and magnesium stearate. The traditional Chinese medicine preparation is reasonable in compatibility, good in taste and excellent in stability, and has a remarkable curative effect on swollen sore throats.

The invention discloses a traditional Chinese medicine preparation for treating chronic bronchitis. The traditional Chinese medicine preparation is prepared from the following active pharmaceutical ingredients in parts by weight: 6-12 parts of herba epimedii, 3-9 parts of fructus psoraleae, 10-30 parts of walnut kernels, 3-9 parts of schisandra chinensis, 9-15 parts of eucommia ulmoides, 3-9 parts of ginseng, 1-3 parts of geckos, 5-10 parts of radix asteris preparata, 3-10 parts of fritillaria cirrhosa and 3-10 parts of flos farfarae. Under guidance of the theory of traditional Chinese medicine and clinical experiences, the active pharmaceutical ingredients and formula are carefully selected to realize complementary or resistant effect, and the traditional Chinese medicine preparation has the functions of relieving cough, eliminating phlegm and relieving dyspnea and has the advantages of remarkable curative effect, treatment on both symptoms and root causes, wide medicine source, low cost and few toxic and side effects.

The invention discloses a Xinjiang nut cake with effects of resolving sputum and relieving asthma. The Xinjiang nut cake has the effects of resolving sputum and relieving asthma, clearing away lung-heat and stopping cough as well as nourishing and moisturizing the lung and is relatively high in nutritive value. The Xinjiang nut cake comprises the following components in percentage by weight: 40-50% of proso millets, 10-15% of glutinous rice, 5-10% of red dates, 5-10% of red beans, 4-8% of corn syrup, 4-8% of cane sugar, 4-8% of brown sugar, 2-3% of loquat leaves, 2-3% of cortex mori, 2-3% of schizonepeta, 2-3% of white poria and 2-3% of phyllanthus urinaria. A production method of the Xinjiang nut cake comprises the main steps of 1, selecting materials, and soaking; 2, preparing red bean paste and red date paste, and mixing; 3, boiling the loquat leaves, the cortex mori, the schizonepeta, the white poria and the phyllanthus urinaria to prepare a mixed solution, and adding the cane sugar and the brown sugar; 4, steaming the proso millets and the glutinous rice, adding the mixed solution, and mashing the proso millets and the glutinous rice to form a mixture of the proso millets and the glutinous rice; 5, preparing the viscous corn syrup; and 6, pressing the mixture of the proso millets and the glutinous rice to form two-layer maslin, adding the red bean paste and the red date paste, pasting up by using the corn syrup, dicing and bagging to obtain a finished product.

The present invention discloses a sugar and honey pickled semen ginkgo processing method which belongs to the field of food processing. The sugar and honey pickled semen ginkgo processing method is characterized by comprising the following processes of semen ginkgo selecting, peeling, refined cleaning, blanching, sugar boiling, and packaging, thereby obtaining the finished products. The beneficial effects are as follows the product is pale yellow in color and luster, is shiny, is fragrant and sweet in mouthfeel, is appropriate in sweetness and sourness, and has a special delicate fragrance of semen ginkgo. The sugar and honey pickled semen ginkgo is unique in delicate fragrance, is rich in various nutrients, can nourish yin and beautify features, prevent against aging, expand capillaries, promote blood circulation, and prolong life, has efficacies of clearing heat and relieving summer-heat, supplementing lungs and benefiting qi, activating blood and relieving toxins, nourishing skin and beautifying features, and preventing and preventing against cancers, is convenient for consumption, is suitable for people at all ages, is a health-care food for both old and young people and is a special cuisine to entertain state guests and honored or esteemed guests.

The invention provides osmanthus-flavor noodles, which are made from the following raw materials in part by weight: 5 to 10 parts of dry osmanthus, 10 to 15 parts of glutinous rice flour, 5 to 10 parts of crystal sugar powder, 2 to 5 parts of honey, 5 to 10 parts of dry sophora japonica, 3 to 10 parts of dry longan, 1 to 2 parts of medlar, 0.1 to 0.3 part of salt, 30 to 35 parts of water and 75 to 85 parts of wheat flour. The dry osmanthus, the crystal sugar powder, the honey, the dry sophora japonica, the dry longan and the medlar are neutral in nature and sweet and are well mixed in the noodle to give perfect effects of keeping good heath, moistening lung, invigorating qi and blood; the glutinous rice flour offers the noodles a soft and glutinous mouthfeel and the salt is to give a salty taste to match sweet taste, so the cooked noodles offer different flower smells, along with high nutrition. The noodles can be cooked quickly by boiling in water and give fragrant and sweet taste, and the noodles have high quality, a health-care effect and unique mouthfeel.

The invention discloses a ginseng lily tea and a preparation method thereof. The ginseng lily tea is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 8-10 of ginseng, 15-25 of lily, 10-12 of Chinese wolfberry, 8-10 of hawthorn, 6-8 of semen ginkgo, 4-6 of bamboo shavings, 3-5 of Anoectochilus roxburghii, 3-4 of Rhodobryum roseum, 4-6 of cortex moutan, 8-10 of Abelmoschus esculentus powder, 20-40 of coconut juice, and 4-6 of malt syrup. According to the ginseng lily tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The ginseng lily tea is convenient to store and eat, can be drinkable after brewing, has light yellow and transparent tea color, is sweet and mellow, has the efficacy of nourishing vitality, tonifying lung and replenishing qi, clearing heart and tranquilizing mind, resisting senility and relieving restlessness, etc., can harmonize qi and blood and the five internal organs, and promote longevity, and is beneficial to body health.

The invention relates to the field of food processing and especially relates to a wild vegetable sauce and a preparation method thereof. The wild vegetable sauce is prepared from the following components in parts by weight: 15-20 parts of a wild vegetable composition, 3-5 parts of garlic, 4-6 parts of soybean paste, 5-7 parts of ginger, 5-7 parts of edible salt, 10-12 parts of flour and 4-5 partsof lard. The wild vegetable sauce prepared from the wild vegetable composition containing dandelion herb, water shield, konjac, aralia elata seem, osmunda japonica thunb, sweet basil, purple common perilla, talinum trianglare (Jacy.) willd and okra contains abundant nutrients, the lard and the like which are added to prepare the sauce sufficiently flavor the wild vegetable sauce, and the wild vegetable sauce has a unique taste and has the efficacies of strengthening the stomach, promoting digestion, promoting the production of body fluid and moistening the lung after being eaten.

The invention discloses health care tea capable of clearing the lung and eliminating phlegm and a preparation method thereof. The health care tea is prepared from, by weight, 15-20 parts of herba taraxaci, 15-20 parts of sweet stevia, 20-25 parts of fructus hordei germinates, 6-10 parts of rice-grain sprouts, 8-10 parts of stigma croci, 7-9 parts of dried Chinese white olives, 4-6 parts of fresh bitter gourds, 6-8 parts of red dates, 5-7 parts of asparagus juice, 4-7 parts of radix polygoni multiflori, 3-5 parts of mulberry twigs, 4-6 parts of fructus crataegi, 3-5 parts of onions, 2-4 parts of chuanxiong rhizomas, 5-7 parts of radix scutellariae, 4-6 parts of Chinese starjasmine stems, 3-5 parts of herba taxilli, 3-5 parts of fruits of cocos nucifera L., 3.5-6 parts of carrot juice, 8-12 parts of nutritive juice, 1-3 parts of vitamin E and 3-5 parts of aspartame. The health care tea is scientific and reasonable in constituent compounding, quite abundant in nutrition, fine in taste and easy to prepare, all raw materials of the health care tea are rich in multiple nutritive constituents such as vitamins and cellulose, meanwhile, the health care tea is higher in health care value and has the effects of promoting production of body fluid, nourishing the lung, relieving cough, reducing sputum, clearing away heat and toxic materials, promoting urination, relaxing the bowels and the like, and the health care tea is deeply loved by a great number of people.

The invention discloses chili oil. The chili oil is prepared from the following raw materials in parts by weight: 60 to 80 parts of rapeseed oil, 30 to 40 parts of dry red chilies, 10 to 20 parts of fresh heartleaf houttuynia herb, 5 to 7 parts of pungent litse leaves, 4 to 6 parts of grosvenor momordica leaves, 4 to 8 parts of hawthorn fruits, 2 to 4 parts of white sesame, 1 to 3 parts of star anise, 1 to 2 parts of fennel, 1 to 3 parts of tsaoko amomum fruits, 5 to 7 parts of raw ginger, 4 to 6 parts of garlic, 2 to 3 parts of cassia bark, 6 to 8 parts of cumin, and 4 to 8 parts of table salt. The chili oil is long in shelf life, contains no additive or preservative, and is green and healthy. With the added heartleaf houttuynia herb and grosvenor momordica leaves, the chili oil not onlyhas a smooth and viscous mouth feel, but also has the functions of clearing away heat, removing toxicity, benefiting qi and moistening the lung. The chili oil of the invention is thick and mellow in taste, delicate in mouth feel, rich in nutrients and unique in flavor, not only can be used as a seasoning for blended vegetables, but also can replace edible oil used for stir-frying vegetables, and can be taken by eaters as needed so as to be convenient and time-saving.

The invention provides plant enzyme probiotic powder. The powder is prepared from the following components in parts by weight: 6-10 parts of plant enzyme, 12-16 parts of probiotics, 30-35 parts of oligosaccharides, 3-4 parts of acidulant, 3-4 parts of a sweetening agent, 2-3 parts of marine polysaccharides, 15-20 parts of maltodextrin and 2-4 parts of purple sweet potato extract. The invention further provides a method for preparing the plant enzyme probiotic powder. The plant enzyme probiotic powder has relatively good dispersion performance in water, and has relatively good functions of improving the intestinal function, moistening lung and resisting oxidation.

The invention relates to herba parnassia wightiana wall cough and asthma relieving pickled Chinese cabbage and a preparation method thereof. The herba parnassia wightiana wall cough and asthma relieving pickled Chinese cabbage is prepared from the following raw materials in parts by weight: 1000-2000 parts of Chinese cabbage, 13-15 parts of herba parnassia wightiana wall, 8-10 parts of rhizoma conioselinum morrisonense hayata, 8-10 parts of dwarfnettle herb, 4-6 parts of herba hyssopus latilabiatus, 4-6 parts of caulis et folium stauntoniae, 4-6 parts of herba biophytum sensititvum, 1-3 parts of monetaria moneta shell, 1-3 parts of herba abutilon indicum, 1-3 parts of herba sanicula chinensis bunge, 1-3 parts of herba rabdosiae, 15-20 parts of pickling material, 10-15 parts of chopped lean meat, 10-15 parts of seasoning powder, 5-10 parts of seasoning oil, 5-10 parts of nutrition powder and 5-10 parts of sour liquid. The herba parnassia wightiana wall cough and asthma relieving pickled Chinese cabbage is advanced in technique, scientific in material choice, easy to process and manufacture and suitable for industrial production. The herba parnassia wightiana wall cough and asthma relieving pickled Chinese cabbage can overcome the defects in the prior art that pickled Chinese cabbage is inconvenient to eat, packaged pickled Chinese cabbage is poor in taste, and existing pickled Chinese cabbage is lower in nutrition value. If being taken for a long time, the herba parnassia wightiana wall cough and asthma relieving pickled Chinese cabbage has the effects of clearing the lung, relieving cough, wetting whistle, relieving asthma, tonifying lung and moistening lung, and is obvious in curing effect and suitable for the old and the young.

The invention relates to a production method of a healthcare tea, in particular to a healthcare tea and a preparation method thereof. The method comprises the following steps of picking of fresh ecological wild tea on the Qimen mountain, withering, rolling, fermentation and drying, wherein during withering, a thin layer of the picked fresh tea is spread uniformly on a drying bamboo mat for dryingunder the sun; during rolling, the tea obtained after withering is put into a rolling machine for rolling; during fermentation, rolled tea strips are placed in a special fermentation vessel for fermentation; during drying, the fermented tea is baked until the tea is obviously dried to obtain a finished product. According to the method, in a tea processing process, plant essence extracted from natural herbaceous plants is added, so that the drinking value and medicinal value of the tea are increased to a great extent, and meanwhile, the tea tastes extremely special and is sweet and moist. In addition, the healthcare tea has the efficacy of soothing the liver, expelling toxin, strengthening the heart, benefiting the brain, invigorating the spleen, nourishing the stomach, promoting the production of body fluids, moistening the lung, tonifying the kidney, caring the skin, prolonging the life and the like.

The invention discloses multi-flavor multi-nutrient puffed pumpkin chips suitable for high-blood-glucose people to eat and a process, which belongs to the technical field of food processing. The pumpkin chips are prepared by deep frying dough and removing the oil, the dough is prepared from mashed potato, potato starch and pumpkin, and the water content of the dough is controlled at 30 to 38 percent. The production process comprises the following steps: preparing materials, producing dough, extruding at a low temperature, molding, drying, sealing standing, and deep frying. The multi-flavor multi-nutrient puffed pumpkin chips produced by adopting the civil process provided by the invention have the characteristics of attractive color, crispy taste, fragrant glutinousness, deliciousness, capable of being instantly molten in mouth, no oily feeling, and capability of promoting production of body fluid and nourishing the lung and are very suitable for the high-blood-glucose people to eat.