30results about How to "Qi" patented technology

The invention discloses E-cigarette nicotine liquid. The E-cigarette nicotine liquid comprises, by weight, 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerol, 2 to 5 parts of edible alcohol, 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor and 0.5 to 10 parts of herbal extract. The herbal extract with the function of tranquilizing by nourishing the heart is prepared and mixed with the tobacco extract, mixture is used with the proper amount of the tobacco flavor, and the E-cigarette nicotine liquid which has rich fragrance, good taste and high satisfying ability and has the function of tranquilizing by nourishing the heart is prepared.

The invention discloses a yin and yang equilibrium type life-nourishing tea natural food material preparation method, and belongs to the field of food. A scientific yin and yang equilibrium type mixing technology for natural food materials is adopted; active components which are washed and dried, including 150 parts of 20-30% pine needles, 30 parts of each of sesames, linseeds, black dates, sweet-scented osmanthus and honeysuckle, 40 parts of each of fructus lycii, longan, jujubes and stevia rebaudiana, 20 parts of each of roses, sea-buckthorn, apricot kernel, kunlun chrysanthemum, white fungus, lilies, figs, momordica grosvenori, raisin, lotus seeds with kernels, lotus seeds, purple mulberries, rice, red rice, black rice, black sticky rice, yams, minoru thorns, wheat, red coix seeds, buckwheat, swallows and poria cocos and 10 parts of each of astragalus membranaceus, codonopsis pilosula, pumpkin seeds, semen juglandis, chrysanthemum morifolium ramat and japonica rice by weight parts, are mixed to form a raw material; after the raw materials are crushed and can pass through a 300-500-mesh seive, 20 parts of olive oil is added and then uniformly stirred, so that a semi-finished product is obtained; the semi-finished product is packaged in vacuum according to 10-15 weight parts per bag so as to obtain a finished product. The yin and yang equilibrium type life-nourishing natural food material tea is nutritional food and is suitable for men and women of all ages.

A disclosed processing method for nostoc sphaeroides noodle comprises: selecting dry nostoc sphaeroides, crushing to prepare nostoc sphaeroides powder, mixing nostoc sphaeroides powder with flour according to a certain ratio, and adding auxiliary materials such as egg white, table salt and the like. The prepared noodle is smooth in mouthfeel, extremely excellent in taste and abundant in nutrition, has the effect of clearing heat and improving eyesight, and has the curative effects of treating swollen red eyes, nyctalopia, scald and the like; and the processing method is simple to operate and easy to realize.

The invention discloses a liver protecting and hangover alleviating composition, a preparation, application and a preparing method of the composition. The liver protecting and hangover alleviating composition is prepared from, by weight, 6-15 parts of penthorum chinense pursh, 3-10 parts of radix puerariae, 4-10 parts of jujubes, 3-10 parts of medlar, 2-8 parts of honeysuckle, 1-6 parts of Chinese yam, 4-10 parts of liquorice, 2-8 parts of rhizoma atractylodis macrocephalae, 2-8 parts of codonopsis pilosula, 2-8 parts of poria, 2-8 parts of radix isatidis and 2-8 parts of pollen pini. The liver protecting and hangover alleviating composition is good in liver protecting effect and small in side effect and has the effects of alleviating hangover, strengthening the spleen, tonifying qi, nourishing the liver and tonifying kidneys.

The invention discloses a manufacturing method of a roast preserved duck. Defects that natural color and taste peculiar for a duck are hard to keep and palatability is reduced of a conventional duck are overcome. The method comprises: applying rice wine on a duck body, sprinkling self-made natural mixed materials on the duck body, and placing the obtained duck in a sealed chamber with temperature in a range of 0-10 DEG C for 6 days; cleaning and drying the obtained duck, and uniformly applying sweet wine on the surface of the duck body; roasting the obtained duck with charcoal fire for one day; and hanging the roasted duck in a cool ventilated place for weathering for 10 days to obtain the roast preserved duck. The method is used for duck meat processing, provides the duck meat with fascinating scent, and is green and eco-friendly. The roast preserved duck is glossy and rosy, and is crisp in skin and bones, and long in shelf life; natural fragrance, crispness, taste of duck meat are kept; and the duck is good in palatability. The method is natural and eco-friendly and is low in processing cost and high in benefit.

The invention discloses a pleioblastus amarus tea. The pleioblastus amarus tea comprises the following components in proportion (in parts by weight): 80-120 parts of pleioblastus amarus, 0.5-1 part of licorice roots, and 5-15 parts of xylitol. While in use, a pleioblastus amarus beverage can be prepared by putting pleioblastus amarus flesh, pleioblastus amarus sheets or pleioblastus amarus powder into boiling water to be brewed. The pleioblastus amarus tea disclosed by the invention has the functions of health care, nourishing faces, sleeping peacefully, nourishing the brain, benefiting qi, promoting salivation, quenching the thirst and the like, and the mouth feel of the pleioblastus amarus tea is fresh, so that the pleioblastus amarus tea is a better nutrient health-care product. The problems that the mouth feel is worse, the health-care effect is inapparent, the pleioblastus amarus tea is inconvenient to prepare and drink, and at the same time the beverage also contains residues which are harmful to human bodies in the prior art are solved.

The invention discloses a lotus seed rice cake formula and a preparation method thereof. The lotus seed rice cake is prepared from the following raw materials in parts by weight: 15 to 25 parts of glutinous rice, 20 to 30 parts of lotus seeds and 35 to 45 parts of sugar; the preparation of the lotus seed rice cake is completed by the preparation methods of soaking, steaming, drying, frying, mixing sugar, milling flour, steaming, cutting and the like. The lotus seed rice cake disclosed by the invention has the effects of tonifying qi, harmonizing stomach and strengthening spleen and has higher nutritional value, and is fragrant, sweet and crispy; the appetite can be increased by eating the lotus seed rice cake frequently.

The invention relates to a medlar-containing tofu. The preparation method of the medlar-containing tofu comprises the following technologic procedures: soaking bean materials, milling the materials by a water mill to generate raw soybean milk, filtering to remove dregs, boiling the raw soybean milk, adding brine to solidify the milk, condensing to form tofu jelly, and pressing to remove water so as to obtain the tofu, and is characterized in that the medlar is added to the soybean milk. The medlar-containing tofu disclosed by the invention can retain the original fresh, aromatic, fine and smooth taste, is free of pollution and good in mouth feeling, and meanwhile has the effects of tonifying qi and reinforcing deficiency as the medlar is added in the manufacturing technology as one of the raw materials.

The invention discloses a preparation method of a bamboo shoot granule beverage. The preparation method of the bamboo shoot granule beverage comprises the following steps: (1) carrying out washing andsun-drying, namely washing picked fresh bamboo shoots, and carrying out sun-drying; (2) crushing raw materials, namely crushing 60-70 parts by weight of the bamboo shoots into powder of which the particle size is 60-180 meshes, and crushing 1-3 parts by weight of liquorice roots into powder of which the particle size is 60-180 meshes; (3) preparing seasoning powder, namely mixing 5-8 parts by weight of xylitol with the liquorice root powder, and carrying out uniform blending so as to obtain the seasoning powder; and (4) carrying out drying and molding, namely putting the bamboo shoot powder into a food dryer, carrying out drying at 30-40 DEG C until the water content of the bamboo shoot powder reaches 15-25%, adding the seasoning powder, carrying out uniform stirring, and carrying out drying until the water content of the bamboo shoot powder reaches 3% or below. The bamboo shoot granule beverage disclosed by the invention has the effects of health-caring, keeping youth, refreshing mind, nourishing the brain, benefiting Qi and so on; and thus, the bamboo shoot granule beverage is a relatively good nourishing and health-caring product which is especially suitable for the elderly andthe delivery women.

The invention discloses a slimming beverage and a preparation method of the slimming beverage. The slimming beverage is mainly prepared through semen coicis, rhizoma dioscoreae, jujube and phaseolus calcaratus. Compared with the prior art, the beverage has the effects of tonifying spleen, benefiting Qi, alleviating water retention and slimming, tastes great, is suitable for fat caused by various reasons, and is an ideal slimming and health beverage.

The invention discloses an intractable acne mark removal skin care product. The intractable acne mark removal skin care product is prepared from the following raw materials in parts by weight by extracting and blending: 5-10 parts of tea oil, 40-60 parts of peach gum extract, 20-30 parts of a plant extracting solution, 15-20 parts of beta-glucan, 3-6 parts of tartaric acid, 1-5 parts of a permeation promoter and 2-6 parts of butanediol. The invention aims to provide the intractable acne mark removal skin care product and a preparation method thereof. The intractable acne mark removal skin careproduct is used after bleeding due to squeezing of acnes. The skin care product is obvious in effect, and has effects of whitening skin, removing acnes, preventing intractable acne marks and repairing a corium layer.

The invention relates to a red tofu which is prepared by the following technical processes: soaking soybean type raw materials, performing wet grinding to obtain raw soybean milk, filtering to remove residues, stewing the raw soybean milk, adding bittern to enable the soybean milk to be condensed into beancurd jelly and pressing the beancurd jelly to drain water to prepare tofu. The red tofu is characterized in that wolfberry red pigment is added into the soybean milk. The wolfberry red pigment is added into the raw material according to a preparation technology, so that the original deliciousness, fragrance and fineness of the red tofu are retained; the red tofu is pollution-free, tastes delicious and has effects of benefiting qi and tonifying deficiency.

A traditional Chinese medicine for treating qi-deficiency blood-stasis type chronic hepatitis is disclosed. Chronic hepatitis is a common disease, clinical manifestations of which include symptoms such as disgusting feeling of greasy food, easy fatigability, abdominal distension, anorexia, nausea and vomiting and the like. The chronic hepatitis influences normal work and life of people. There are many drugs for treating chronic hepatitis in the market, but those drugs are hard to radically cure chronic hepatitis and have poor curative effects. In order to solve the above problems, the invention provides a traditional Chinese medicine for treating qi-deficiency blood-stasis type chronic hepatitis. The traditional Chinese medicine for treating qi-deficiency blood-stasis type chronic hepatitis has curative effects of invigorating spleen, tonifying qi, nourishing liver, enriching blood, etc. The traditional Chinese medicine is prepared from pure traditional Chinese medicines. The specific formula of traditional Chinese medicine contains pericarpium arecae, Radix Astragali, cape jasmine, Chinese angelica, peach kernel, haw, radix aconiti lateralis praeparata slice, white peony root, Cyperus Rotundus L, apricot kernel, dried pericarp of citrus reticulata blanco and Radix Codonopsis.

The invention discloses traditional Chinese herbal decoction for treating hepatitis B and a preparation method thereof. The decoction is prepared from the following components in parts by weight: 10-20 parts of polygonum cuspidatum, 10-30 parts of herba hyperici japonici, 5-15 parts of oriental wormwood, 5-15 parts of sticktight, 20-40 parts of Chinese date, 5-15 parts of sculellaria barbata and 5-15 parts of fructus schizandrae. The preparation method comprises the following steps: respectively removing impurities from polygonum cuspidatum, oriental wormwood, fructus schizandrae, herba hyperici japonici, sculellaria barbata, sticktight and Chinese date, and weighing the components in parts by weight; mixing and putting into a ceramic pot; adding water into the ceramic pot; decocting for 25-35 minutes by slow fire; and filtering to remove filter residues to obtain the traditional Chinese herbal decoction for treating hepatitis B. The traditional Chinese herbal decoction is simple in components, is prepared from easily available raw materials, is low in preparation cost, is convenient to take, does not have toxic or side effect, and has the effects of activating blood circulation, removing toxicity, inducing diuresis, tonifying qi and nourishing body. The traditional Chinese herbal decoction successfully cures multiple patients with hepatitis B with remarkable curative effect.

The invention relates to a preparing method of bitter gourd, soybean and pork chop soup. The method comprises the following steps of preparing raw materials including dry soybeans, pork chops and bitter gourd; cleaning and soaking the dry soybeans by using water in advance for later use; dicing the pork chops, quickly boiling the pork chops in boiling water, fishing up and cleaning for later use; splitting the bitter gourd half by half, removing seeds after cleaning, and dicing for later use; and putting all the materials in a pan, adding a proper amount of clean water, cooking through a soft fire after boiling through a big fire so as to obtain the bitter gourd, soybean and pork chop soup. The bitter gourd, soybean and pork chop soup provided by the invention is delicious in taste and good in flavour and has the effects of clearing heat, tonifying qi and moistening dryness.

The invention provides a preparation method of litsea cubeba oil for flavor improvement. The raw materials are in low-temperature nitrogen in the litsea cubeba kernel removing and squeezing processes, so that volatilization and decomposition of effective components are avoided. The filter membrane can effectively filter various impurities generated in the enzymolysis process. The flash evaporation technology is selected for refining, so that the separation speed is high, the temperature is low, and components such as limonene are prevented from being oxidized, decomposed and polymerized. The flavor improving agent is obtained by compounding flavor improving components such as free dressing acid and guanylic acid extracted from food materials so that the flavor is more natural. The stabilizer improves the stability of the litsea cubeba essential oil and the flavor improving agent in the vegetable oil. The stabilizer is extracted from Chinese herbal medicines with homology of medicine and food and has a synergistic effect with a common stabilizer, so that the stability of the edible litsea cubeba essential oil is improved, and meanwhile, the edible oil is endowed with faint medicine fragrance and the health-care effects of tonifying kidney, nourishing yin, nourishing liver, improving eyesight, reducing pressure, tonifying qi and the like.

The invention belongs to the technical field of cervical health care products taking medicinal materials as raw materials, and particularly discloses a cervical canal detoxification serum and a preparation method thereof. The cervical canal detoxification serum comprises, by weight, 9-14 parts of spreading hedyotis herbs, 7-12 parts of lightyellow sophora, 7-12 parts of Chinese corktree barks, 7-12 parts of redroot gromwell roots, 7-12 parts of achyranthes roots and 7-12 parts of membranous milkvetch roots. The spreading hedyotis herbs has the functions of clearing heat, removing toxicity, eliminating dampness, resisting cancer and the like, ursolic acid of the spreading hedyotis herbs belongs to pentacyclic triterpenoid, energy metabolism of tumour cells can be interfered, tumor cell apoptosis is induced, the spreading hedyotis herbs can stimulate an immune system of a human body, lymphocyte proliferation is facilitated, increase of antibody secretion volume is stimulated, tumor cells are effectively removed, the spreading hedyotis herbs serve as a sovereign drug of the cervical canal detoxification serum, and a good detoxification effect on a cervical canal can be achieved.

The invention relates to green bean curd which is prepared in the steps of soaking of a raw material of beans, water milling to produce raw soybean milk, filtration for slag removal, boiling of the raw soybean milk, bittern addition and solidification, forming of bean curd jelly and water squeezing. The green bean curd is characterized in that dehydrated super-fine spinach powder is added into the soybean milk. According to the manufacturing process of the green bean curd, the dehydrated super-fine spinach powder is added into the raw material, so the green bean curd maintains original freshness and aroma, is fine, free of pollution and good in taste and has the functions of tonifying qi and reinforcing deficiency.

The invention relates to yellow bean curd. The technological process comprises the following steps: soaking bean raw materials; grinding the bean raw materials with water into raw bean milk; performing filtration so as to remove dregs in the raw bean milk; boiling the raw bean milk without dregs; adding bittern to the boiled bean milk so as to solidify the boiled bean milk; coagulating the solidified bean milk into bean curd jelly; pressing the bean curd jelly to drain water so as to obtain the bean curd. The bean curd is characterized in that edible yellow pigment is added into the bean milk. For the yellow bean curd disclosed by the invention, for the manufacture technology and the raw materials, the edible yellow pigment is added, so that the original fresh, delicious, fine and smooth characteristics of the bean curd are maintained, the bean curd is pollution-free, the mouth feel is good, and besides the bean curd has the effects of replenishing qi and alleviating deficiency.

The invention relates to the technical field of fruit wine treatment, in particular to fruit wine and a brewing method thereof. The fruit wine is prepared from raw materials in parts by weight as follows: 30-60 parts of horned melons, 20-40 parts of myrtle, 10-20 parts of lemons, 5-15 parts of carica papaya, 10-20 parts of rock candy, 25-40 parts of kaoliang spirit, 0.1-1.5 parts of fruit wine yeast, 0.2-1.4 parts of an enzyme solution and 0.5-2.5 parts of a regulating fluid. The prepared fruit wine has transparent and beautiful colors, has the light transmittance up to 75%, can be stored fora long time without deterioration, tastes unique, contains rich nutrition, has the efficacy of beautifying skin and benefiting qi, has high content of vitamins and contains rich vitamins, plant fiber,trace elements and other nutritional substances.