55results about How to "The composition is novel" patented technology

The invention relates to the technical field of traditional Chinese medicines for livestock and poultry, and in particular relates to a compound microbial active additive, which is produced by the following steps of: weighing hawthorn, malt, medicated leaven, Astragalus root, Epimedium herb, dried orange peel, gentian, cinnamon and yam, crushing the mixture to be 60 meshes, sterilizing, adding seed solution of Bacillus subtillis, mixing and culturing to obtain fermented traditional Chinese medicine; uniformly mixing the fermented traditional Chinese medicine with bacillus licheniformis, Bacillus subtillis, Saccharomyces cerevisiae, malic acid and citric acid, adding carrier, and mixing evenly to obtain the product. The formula is novel and unique, the microorganisms, the fermented traditional Chinese medicine and the stomach invigorating function of the acidifiers are combined to effectively improve the feed intake of the livestock and poultry and increase the curative rate of diarrhea; and the bacillus licheniformis and the bacillus subtilis form spores which can be used with antibiotics, so that the disease prevention and control is achieved, and the drug residue is reduced, therefore, the compound microbial active additive contributes to the development of green breeding industry in China.

The invention relates to the technical field of traditional Chinese medicines for livestock and poultry, and particularly relates to a compound microorganism active additive. The compound microorganism active additive is prepared by the following steps of weighing hawthorn, angelica sinensis, fructus schisandrae, radix astragali, fructus lycii, herba artemisiae, herba lophatheri and radix rehmanniae, crushing the weighted materials to achieve 60 meshes, sterilizing, adding lactic acid bacteria in proportion, and fermenting after mixing so as to obtain an intermediate fermentation product; and uniformly mixing the intermediate fermentation product with bacillus licheniformis, bacillus subtilis, saccharomyces cerevisiae, malic acid and citric acid, adding a carrier, and uniformly mixing so as to obtain the final fermentation product. Due to the combination of the stomach-invigorating effects of microorganisms, fermented traditional Chinese medicines and acidulants, the damage on the liver caused by poisonous substances is effectively slowed, the emission of poisonous substances is promoted, and the detoxification function of the liver is improved; bacillus licheniformis and bacillus subtilis form spores, and can be used with antibiotics; the additive can increase the effective use of efficient substances and protect the internal organs from being damaged, and also can accelerate the emission of metabolic poisonous substances and reduce the residue problem of poisonous substances, thereby making due contributions to promote the development of the green breeding industry in China.

The invention provides a traditional Chinese medicine composition for primary liver cancer and its application. The traditional Chinese medicine composition comprises the following medicinal materials in parts by weight: 1-30 parts of ginkgo biloba, 1-20 parts of wood butterfly, 1-20 parts of sophora flavescens, and 1-10 parts of licorice. Pharmacological tests show that the traditional Chinese medicine composition of the invention has significant inhibitory effect on the growth of transplanted tumors of human liver cancer (Hep 3B and Huh7).

The invention discloses a medicine for alleviating nervousness and taking care of sub-health. Materials of rhizome polygonati, meldar, jujube, mulberry, perilla, bergamot, citron, malt, Poria cocos, lily, lotus plumule, spine date seed are decocted according to a certain weight proportion, and then extracted so as to obtain the medicine which can be prepared into any common oral dosage form. Withthe functions of soothing the liver and resolving depression, relaxing the chest and regulating qi, nourishing the heart and calming the nerves, as well as tonifying qi and blood, the medicine is of obvious effect in treating sub-health syndromes of chest distress and dysphoria, nervousness, insecurity, insomnia, forgetfulness, inefficiency, lassitude, inappetence and the like, with rapid effect and little toxic side-effect.

The invention relates to a method for preparing compound seasoning with flavor of tomato braised beef brisket by combining a vacuum frying technology and a microcapsule embedding technology and aims to effectively solve the problems of great loss of nutritional ingredient, heavy pollution, high energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, adding tomato sauce, 3 / 5 of beef, tomato, chive, garlic, ginger, pepper and anise into a vacuum frying device and then sealing, boiling the oil at the temperature of 95 DEG C-105 DEG C, carrying out vacuum frying for 35-45 minutes, and adding salt, white granulated sugar and aginomoto to prepare vacuum fried product; adding water into 2 / 5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, then heating, deactivating enzyme and sterilizing to prepare an enzymolysis product; and adding the vacuum fried product and the enzymolysis product into glucose and hydrolyzed vegetable protein powder, heating, carrying out Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning with flavor of tomato braised beef brisket. The compound seasoning is scientific in formula, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environmentally friendly and high in production efficiency.

The invention belongs to the field of medicinal preparations, and relates to self-microemulsion soft capsules containing tinidazole / miconazole nitrate / neomycin for vagina and a preparation method thereof. The self-microemulsion soft capsules for the vagina consist of tinidazole, miconazole nitrate and neomycin sulfate in treatment effective dose, and can be used for multiple vaginitis. The methodfor preparing the self-microemulsion soft capsules comprises the following steps: heating surfactant, co-surfactant and oil phase to melt, adding the tinidazole, the miconazole nitrate and the neomycin sulfate in prescription amount into the melted mixture, and stirring the mixture till dissolving to obtain the self-microemulsion soft capsules. The self-microemulsion soft capsules prepared by themethod improve the bioavailability of the medicament in vivo, have quick response, and overcome the defect that the common vaginal tablets have lower bioavailability; and meanwhile, serving as a new composite dosage form, the formulation is scientific and novel and can provide a newer and better dosage form selection for both doctors and patients. The preparation process is simple and has no special requirement on preparation environment, the cost is low, the product quality is stable, and the preparation method is suitable for industrialized production.

A Chinese medicine for treating ichthyosis by fumigation is prepared from 18 Chinese-medicinal materials including fleece flower root, cordyceps, earthworm, Chinese angelica root, etc through mixing, grinding and loading in gauge bags. Its advantages are quick acting, sure curative effect (98% or more for cure rate), and no recurrence.

The invention relates to a method for preparing a spiced beef flavored compound seasoning by combining vacuum frying and a microencapsulating technology, effectively solving the problems of large loss of nutritional ingredients, large pollution, large energy consumption and low efficiency of a conventional compound seasoning. The method comprises the following steps: heating palm oil and beef tallow to 110 DEG C, then charging sweet sauce, 3 / 5 of beef, green Chinese onion, ginger, pepper, anise, cassia bark, fennel and clove in vacuum frying equipment, then closing to ensure that the palm oil and the beef tallow are boiled at a temperature of 95-105 DEG C, vacuum-frying for 35-45 minutes, and adding salt, sugar and monosodium glutamate to obtain a vacuum frying product; adding water into 2 / 5 of beef, adding compound protease for enzymolysis when heating to 55 DEG C, heating again, and performing enzyme deactivation and sterilization to obtain an enzymolysis product; and adding glucose and hydrolyzed vegetable protein into the vacuum frying product and the enzymolysis product, heating, performing a Maillard reaction, adding modified starch for microencapsulating, homogenizing, and drying to obtain the spiced beef flavored compound seasoning. The spiced beef flavored compound seasoning is scientific in formula, easy to operate, excellent in color, flavor and taste, rich in nutrients and high in production efficiency and has energy-saving and environment-friendly effects.

The invention relates to a red-cooked pork flavor type compound seasoning prepared by combining vacuum frying and a microcapsule embedding technology, and effectively solves the problem that conventional compound seasoning is great in loss of nutritional ingredient, great in pollution, great in source consumption and low in efficiency. The method comprises the following steps: warming palm oil and lard oil to 110 DEG C; feeding thick broad-bean sauce, sweet flour paste, 3 / 5 of pork, onions, garlic, gingers, hot pepper, pepper and anise into vacuum frying equipment and closing; boiling the oil at 95-105 DEG C; vacuum frying for 35-45 minutes; adding salt, white granulated sugar and monosodium glutamate to obtain a vacuum frying product; adding water into 2 / 5 of pork, heating to 55 DEG C, adding compound protease for enzymolysis, warming, deactivating enzymes and sterilizing to obtain enzymatic hydrolysate; and adding the vacuum frying product and the enzymatic hydrolysate into glucose and hydrolyzed plant protein powder, heating for Maillard reaction, adding modified starch for microcapsule embedding, homogenizing and drying. The seasoning provided by the invention is scientific in formula, easy to operate, excellent in color, aroma and taste, abundant in nutrition, and high in production efficiency, and has the energy-saving and environment-friendly effects.

The invention relates to a method for preparing a scallion chicken-flavor compound seasoning by combining vacuum frying with a microcapsule embedding technology, aiming at effectively solving the problems of a conventional compound seasoning that nutrient loss is serious, pollution is serious, energy consumption is great and efficiency is low. The method comprises the following steps: heating palm oil and chicken fat to 110 DEG C; adding a sweet sauce, 3 / 5 of chicken, scallions, garlic, ginger, chilies, peppers, anises and cassia bark to vacuum frying equipment and sealing, boiling oil at 95-105 DEG C, carrying out vacuum-frying for 35-45min, and adding salt, white sugar and monosodium glutamate to obtain a vacuum-fried product; adding water to 2 / 5 of chicken, heating to 55 DEG C, adding compound protease and implementing enzymolysis, heating, and carrying out enzyme deactivation and sterilization to obtain an enzymatic hydrolysate; adding glucose and hydrolyzed vegetable protein powder to the vacuum-fried product and the enzymatic hydrolysate, heating and increasing temperature, implementing an Maillard reaction, adding modified starch and carrying out microcapsule embedding, homogenizing and drying to obtain the compound seasoning. The compound seasoning is scientific in composition, easy to operate, good in color, aroma and taste, rich in nutrition, energy-saving and environment-friendly, and high in production efficiency.