33results about How to "The taste is sour and delicious" patented technology

The invention discloses a preparation method of dendrobium officinale leaf fermented seasoning sauce. The preparation method comprises the following steps of a, raw material processing; b, brine preparation; c, main material adding; d, inoculating; e, jar pressing; f, fermenting; g, pulping and obtaining the dendrobium officinale leaf fermented seasoning sauce. The dendrobium officinale leaf seasoning sauce is prepared by mixing and fermenting lactobacillus lactis, lactobacillus plantarum and lactobacillus rhamnosus. Lactic acid generated by fermentation of lactic acid bacteria can be directlyabsorbed by the human body, and digestion is assisted by stimulating secretion of gastric juice. The dendrobium officinale leaf fermented seasoning sauce has the effects of reducing blood sugar, improving immunity and the like; the probiotics can adjust the balance of intestinal flora of a host, and short-chain fatty acid, organic acid and other various substances generated by metabolism of the probiotics have an adjusting effect on the physiological process of the host. Dendrobium officinale leaves are prepared into the seasoning sauce convenient and easy to store, the seasoning sauce is more easily accepted by consumers, the preparation process is simple, and large-scale market processing and production can be carried out.

The invention discloses a folium artemisiae argyi cold dissipating and pain relieving sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of folium artemisiae argyi, 20 to 30 parts of beauty-berry leaf, 20 to 30 parts of red sage root, 15 to 20 parts of adder tongue herb, 15 to 20 parts of curcuma tuber, 15 to 20 parts of bamboo juice, 15 to 20 parts of rhizoma panacis japonici, 10 to 15 parts of root of blumea balsamifera, 10 to 15 parts of paphiopedilum concolor, 10 to 15 parts of rheum officinale, 10 to 15 parts of perularia ussuriensis, 10 to 15 parts of clinopodium megalanthum, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of dissipating cold, relieving pains, strengthening and consolidating body resistance, nourishing blood, and calming the mind, if people eat the soup base for a long term.

The present invention discloses a preparation method of fermented orange peel seasoning sauce, and belongs to the technical field of food processing. The preparation method comprises the steps of material selection, brine preparation, main material addition, inoculation, cylinder pressing fermentation, pulping, preparation of ingredients for sauce preparation and sterilization, wherein sauce preparation ingredients comprise orange peel pulp, edible salt, plant blend oil, white granulated sugar, 5-myonucleotide, 5-guanylate sodium and five spice powder. According to the method, the orange peel is adopted as the raw material, and lactic acid bacillus and lactobacillus plantarum are subjected to mixed fermentation to prepare the orange peel seasoning sauce, such that the bitter taste of the orange peel is effectively reduced, the nutritional value of the orange peel is increased, the taste is softer than the taste added with sour agent, and the unique flavor can be endowed to the fermented sauce; the seasoning sauce prepared by the invention is sour, refreshing and delicious in mouth feel, and unique in flavor; and the fermented orange peels are prepared into the seasoning sauce which is convenient and easy to store, so that the seasoning sauce is free of bitterness, has the fresh scent of citrus, is easily accepted by consumers, is simple in preparation process and can be subjected to large-scale market processing production.

The invention discloses a plantain heat clearing and urination promoting sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of plantain, 20 to 30 parts of radix astragali, 20 to 30 parts of caulis sinomenii, 15 to 20 parts of cyathula root, 15 to 20 parts of curcuma tuber, 15 to 20 parts of corn silk, 15 to 20 parts of hypericum japonicum, 10 to 15 parts of white gourd peel, 10 to 15 parts of mulberry bark, 10 to 15 parts of rheum officinale, 10 to 15 parts of desmodium, 10 to 15 parts of lygodium japonicum, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of clearing heat, promoting urination, resolving phlegm, and cooling blood, if people eat the soup base for a long term.

A tall gastrodia tuber sour soup base calming the liver to stop the wind and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of tall gastrodia tuber, 20-30 parts by weight of milkvetch root, 20-30 parts by weight of dogbane leaves, 15-20 parts by weight of peony root, 15-20 parts by weight of cuscuta chinensis lam., 15-20 parts by weight of liquorice root, 15-20 parts by weight of malaytea scurfpea fruit, 10-15 parts by weight of common yam rhizome, 10-15 parts by weight of white mulberry root-bark, 10-15 parts by weight of ginseng, 10-15 parts by weight of sanqi flower, 10-15 parts by weight of cordyceps sobolifera, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of calming the liver to stop the wind, supporting the healthy energy, enhancing body resistance, calming the liver, and calming nerves.

An incised notopterygium rhizome and root sour soup base removing coldness and dispelling wind and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of incised notopterygium rhizome and root, 20-30 parts by weight of siberian cocklebur fruit, 20-30 parts by weight of cassia twig, 15-20 parts by weight of biond magnolia flower-bud, 15-20 parts by weight of a traditional Chinese medicine named as 'Chouliu' by the inventor, 15-20 parts by weight of liquorice root, 15-20 parts by weight of Chinese lovage, 10-15 parts by weight of katsumada galangal seeds, 10-15 parts by weight of white mulberry root-bark, 10-15 parts by weight of rhubarb root and rhizome, 10-15 parts by weight of grassleaf sweetflag rhizome, 10-15 parts by weight of radix bupleuri, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of removing heat and toxic materials, removing stasis, arresting pain, removing ecchymosis and arresting pain.

The invention relates to a blood-nourishing alcoholism-relieving palatable horseradish tree leaf grain flour brewing bag and a preparation method thereof. The brewing bag is characterized by being prepared from the following raw materials in parts by weight: 15-20 parts of horseradish tree leaves, 20-25 parts of apple vinegar, 3-6 parts of radix pueraria powder, 7-9 parts of clam powder, 7-12 parts of wheat bran, 25-30 parts of red dates, 15-18 parts of Chinese wolfberry and 20-25 parts of wheat germ powder. The blood-nourishing alcoholism-relieving palatable horseradish tree leaf grain flour brewing bag provided by the invention has the characteristics of having various nutrition, being convenient to brew, golden yellow in color and luster and sour and palatable in taste, and being dried for preservation without the addition of a preservative, and the like; as the horseradish tree leaves, radix puerariae, Chinese wolfberry and red dates are mixed and matched, so that the brewing bag has the efficacies of nourishing blood, softening blood vessels, relieving alcoholism, detoxifying, young keeping, and the like.

The invention discloses a pipe fish kidney warming and yang invigorating sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of pipe fish, 20 to 30 parts of black-bone chicken, 20 to 30 parts of thelenota ananas, 15 to 20 parts of illicium verum, 15 to 20 parts of Chinese tuliptree bark, 15 to 20 parts of kidney of fur seal, 15 to 20 parts of cordyceps sinensis, 10 to 15 parts of deer's sinew, 10 to 15 parts of American ginseng, 10 to 15 parts of lucid ganoderma, 10 to 15 parts of dragon bone, 10 to 15 parts of cassia bark, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of warming the kidney, invigorating yang, dissipating binds, eliminating swelling, astringing, and inducing astringency, if people eat the soup base for a long term.

A nacre sour soup base calming the liver and suppressing the yang and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of nacre, 20-30 parts by weight of silktree albizia bark, 20-30 parts by weight of danshen root, 15-20 parts by weight of Chinese arborvitae kernels, 15-20 parts by weight of turmeric root tuber, 15-20 parts by weight of bitter apricot seeds, 15-20 parts by weight of common rush, 10-15 parts by weight of cape jasmine fruit, 10-15 parts by weight of white mulberry root-bark, 10-15 parts by weight of dogbane leaves, 10-15 parts by weight of ginseng leaves, 10-15 parts by weight of Chinese lovage, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of calming the liver, suppressing the yang, arresting convulsion, improving eyesight, tranquilizing and calming nerves.

A Chinese clematis root sour soup base dispelling wind and removing dampness and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of Chinese clematis root, 20-30 parts by weight of acanthopanax root bark, 20-30 parts by weight of erythrinae bark, 15-20 parts by weight of obscured homalomena rhizome, 15-20 parts by weight of atractylodes rhizome, 15-20 parts by weight of southern fangchi root, 15-20 parts by weight of luffa vegetable sponge, 10-15 parts by weight of saccharum arundinaceum retz., 10-15 parts by weight of white mulberry root-bark, 10-15 parts by weight of ramose scouring rush herb, 10-15 parts by weight of cissus hexangularis thorel ex planch., 10-15 parts by weight of common calanthe herb, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of dispelling wind, removing dampness, supporting the healthy energy, enhancing body resistance, and activating meridians to stop pain.

A Chinese mosla sour soup base clearing heat and tonify deficiency and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of Chinese mosla, 20-30 parts by weight of ephedra, 20-30 parts by weight of siberian cocklebur fruit, 15-20 parts by weight of peony root, 15-20 parts by weight of turmeric root tuber, 15-20 parts by weight of liquorice root, 15-20 parts by weight of incised notopterygium rhizome and root, 10-15 parts by weight of cassia twig, 10-15 parts by weight of white mulberry root-bark, 10-15 parts by weight of rhubarb root and rhizome 10-15 parts by weight of mulberry leaves, 10-15 parts by weight of radix bupleuri, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of clearing heat, tonify deficiency, relieving cough, reducing sputum and relieving exterior syndromes by diaphoresis.

The invention discloses a galium aparine heat clearing and toxin removing sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of galium aparine, 20 to 30 parts of centaurium pulchellum, 20 to 30 parts of artemisia adamsii, 15 to 20 parts of red peony root, 15 to 20 parts of curcuma tuber, 15 to 20 parts of licorice, 15 to 20 parts of grosvenor momordica fruit, 10 to 15 parts of radix semiaquilegiae, 10 to 15 parts of mulberry bark, 10 to 15 parts of white gourd peel, 10 to 15 parts of phellodendron, 10 to 15 parts of asarum herb, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of clearing heat, removing toxin, relieving thirst, and engendering liquid, if people eat the soup base for a long term.

A nourishing and strengthening Japanese ginseng sour soup base and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of Japanese ginseng, 20-30 parts by weight of milkvetch root, 20-30 parts by weight of pleioblastus amarus leaves, 15-20 parts by weight of picria felterrae, 15-20 parts by weight of turmeric root tuber, 15-20 parts by weight of sarcandra, 15-20 parts by weight of rhizoma corydalis 10-15 parts by weight of katsumada galangal seeds, 10-15 parts by weight of eucalyptus globulus labill, 10-15 parts by weight of rhubarb root and rhizome, 10-15 parts by weight of sanqi flower, 10-15 parts by weight of ligusticum wallichii, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of nourishing, strengthening, supporting healthy energy, enhancing the body resistance, removing stasis, and arresting pain.

The invention discloses an Indian adenosma wind dispelling and exterior syndrome relieving sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of Indian adenosma, 20 to 30 parts of common vladimiria root, 20 to 30 parts of clove twig, 15 to 20 parts of ligustrum lucidum, 15 to 20 parts of haw, 15 to 20 parts of jujube, 15 to 20 parts of corydalis tuber, 10 to 15 parts of amomum globosum, 10 to 15 parts of pinellia ternate, 10 to 15 parts of rheum officinale, 10 to 15 parts of rhizoma acori graminei, 10 to 15 parts of radish seed, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of dispelling wind, relieving exterior syndrome, removing dampness, promoting digestion, invigorating the stomach, and eliminating food retention, if people eat the soup base for a long term.

The invention discloses an ammannia arenaria spleen invigorating and dampness removing sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of ammannia arenaria, 20 to 30 parts of inula helenium, 20 to 30 parts of lotus seed, 15 to 20 parts of red peony root, 15 to 20 parts of dried orange peel, 15 to 20 parts of licorice, 15 to 20 parts of bitter orange, 10 to 15 parts of eupatorium, 10 to 15 parts of mulberry bark, 10 to 15 parts of tree peony bark, 10 to 15 parts of sharpleaf glangal fruit, 10 to 15 parts of white hyacinth bean, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of invigorating the spleen, removing dampness, moving qi, dissipating stasis, warming the middle, and dissipating cold, if people eat the soup base for a long term.

A glossy ganoderma sour soup base tonifying qi and calming nerves and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of glossy ganoderma, 20-30 parts by weight of benzoin, 20-30 parts by weight of danshen root, 15-20 parts by weight of lotus seeds, 15-20 parts by weight of kadsura longipedunculata, 15-20 parts by weight of licorice root, 15-20 parts by weight of lotus plumule, 10-15 parts by weight of poria sclerotium with hostwood, 10-15 parts by weight of liriope root tuber, 10-15 parts by weight of rhubarb root and rhizome, 10-15 parts by weight of cowrie shell, 10-15 parts by weight of Chinese date, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of tonifying qi, calming nerves, supporting healthy energy, enhancing the body resistance, tonifying blood and calming the nerves.

A trumpet-creeper flower sour soup base cooling blood and removing stasis and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of trumpet-creeper flower, 20-30 parts by weight of milkvetch root, 20-30 parts by weight of slender dutchmanspipe root, 15-20 parts by weight of hirsute shiny bugleweed herb, 15-20 parts by weight of turmeric root tuber, 15-20 parts by weight of nardostachys root, 15-20 parts by weight of jackinthepulpit tuber, 10-15 parts by weight of katsumada galangal seed, 10-15 parts by weight of herba artemisiae anomalae, 10-15 parts by weight of wilford granesbill herb, 10-15 parts by weight of grassleaf sweetflag rhizome, 10-15 parts by weight of flying squirrel's droppings, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of cooling blood, removing stasis, calming the liver to arrest pain, and promoting the circulation of water for detumescence.

The invention discloses a herba pogostemonis aromatic dampness-removing sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of herba pogostemonis, 20 to 30 parts of radix astragali, 20 to 30 parts of red sage root, 15 to 20 parts of red peony root, 15 to 20 parts of curcuma tuber, 15 to 20 parts of licorice, 15 to 20 parts of eupatorium, 10 to 15 parts of aristolochia fangchi, 10 to 15 parts of mulberry bark, 10 to 15 parts of rheum officinale, 10 to 15 parts of grass-leaved sweetflag rhizome, 10 to 15 parts of loofah sponge, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of removing dampness, promoting appetite, preventing vomiting, and relieving summer heat, if people eat the soup base for a long term.

The invention discloses a bighead atractylodes rhizome qi tonifying and spleen invigorating sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of bighead atractylodes rhizome, 20 to 30 parts of radix astragali, 20 to 30 parts of kendir leaf, 15 to 20 parts of Chinese yam, 15 to 20 parts of curcuma tuber, 15 to 20 parts of licorice, 15 to 20 parts of American ginseng, 10 to 15 parts of amomum globosum, 10 to 15 parts of esanqi, which is a herb named by Chinese,10 to 15 parts of anthriscus sylvestris, 10 to 15 parts of rainbow conk, 10 to 15 parts of honey, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of tonifying qi, invigorating the spleen, strengthening and consolidating body resistance, removing dampness, and promoting urination, if people eat the soup base for a long term.

The invention discloses a clove middle warming and adverse qi descending sour soup base and a preparation method thereof. The soup base is prepared from the following raw materials in parts by weight: 45 to 55 parts of clove, 20 to 30 parts of dried orange peel, 20 to 30 parts of cassia bark, 15 to 20 parts of juncus, 15 to 20 parts of radix aconiti lateralis preparata, 15 to 20 parts of agilawood, 15 to 20 parts of bitter orange, 10 to 15 parts of amomum globosum, 10 to 15 parts of tsaoko fruit, 10 to 15 parts of rhizoma atractylodis, 10 to 15 parts of grass-leaved sweetflag rhizome, 10 to 15 parts of sharpleaf glangal fruit, 25 to 35 parts of wild tomato, 15 to 20 parts of spine date seed, 15 to 20 parts of raspberry, 15 to 20 parts of shine skin papaya, 15 to 20 parts of cornus officinalis, 10 to 15 parts of toosendan fruit, and 10 to 15 parts of rice wine. The preparation method comprises the following steps: preparing raw materials, extracting raw materials, carrying out centrifugation, mixing, preparing tomato paste, mixing, grinding, mixing all raw materials, concentrating, and drying. The provided soup base has a sour and fresh taste, is palatable, is rich in nutrients, and has the functions of warming the middle, descending adverse qi, regulating qi, invigorating the spleen, restoring yang and warming, if people eat the soup base for a long term.

An adder tongue herb sour soup base removing heat and toxic materials and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of adder tongue herb, 20-30 parts by weight of milkvetch root, 20-30 parts by weight of danshen root, 15-20 parts by weight of flemingia philippinensis, 15-20 parts by weight of paniculate swallowwort root, 15-20 parts by weight of liquorice root, 15-20 parts by weight of rhizoma corydalis, 10-15 parts by weight of sarcandra, 10-15 parts by weight of Japanese ginseng, 10-15 parts by weight of bryophyllum pinnatum, 10-15 parts by weight of grassleaf sweetflag rhizome, 10-15 parts by weight of beautyberry leaves, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of removing heat and toxic materials, arresting bleeding, diminishing inflammation and activating blood circulation to remove stasis.

A picria felterrae sour soup base removing heat and toxic materials and a preparing method thereof are disclosed. The soup base is prepared from 45-55 parts by weight of picria felterrae, 20-30 parts by weight of eucalyptus globulus labill, 20-30 parts by weight of hawthorn fruit, 15-20 parts by weight of peony root, 15-20 parts by weight of glossy privet fruit, 15-20 parts by weight of fomes oficinalis sporophore, 15-20 parts by weight of five-leaf akebia fruit, 10-15 parts by weight of katsumada galangal seed, 10-15 parts by weight of coastal glehnia root, 10-15 parts by weight of rhubarb root and rhizome, 10-15 parts by weight of grassleaf sweetflag rhizome, 10-15 parts by weight of radish seeds, 25-35 parts by weight of wild tomatoes, 15-20 parts by weight of spine date seeds, 15-20 parts by weight of palmleaf raspberry fruit, 15-20 parts by weight of shine skin papaya, 15-20 parts by weight of asiatic cornelian cherry fruit, 10-15 parts by weight of szechwan chinaberry fruit and 10-15 parts by weight of rice wine. The preparing method comprises steps of preparing raw materials, extracting, centrifuging, mixing, preparing tomato paste, mixing, crushing, mixing all materials, concentrating and drying. The soup base is sour, refreshing and delicious in taste and rich in nutrition. Long-term eating of the soup base has functions of removing heat and toxic materials, removing stasis, arresting pain, removing ecchymosis and arresting pain.