291results about How to "Tonic" patented technology

The invention discloses a traditional Chinese medicinal formula for treating gastropathy. The formula comprises Radix Codonopsis, Radix Astragali, Radix Pseudostellariae, Mythic Fungus, white peony root, Chinese angelica, Rhizoma Atractylodis Macrocephalae, Chinese yam, haw, malt, medicated leaven, Atractylodes lancea, Panax Notoginseng, radix bupleuri, Rhizoma Cyperi, Rhizoma Corydalis, cuttlefish bone, Radix et Rhizoma Nardostachyos, Immature Bitter Orange, Poria cocos, Villous Amomum Fruit, dried orange peel, Radix Aucklandiae, chicken's gizzard membrane, cortex magnoliae officinalis and licorice according to the monarch, minister, assistant and guide of the traditional Chinese medicinal science. The monarch medicines comprise the Radix Codonopsis, the Radix Pseudostellariae, the Radix Astragali and the Mythic Fungus; the minister medicines comprise the white peony root, the Chinese angelica, the Rhizoma Atractylodis Macrocephalae, the Chinese yam, the haw, the malt, the medicated leaven, the Atractylodes lancea, the Panax Notoginseng, the radix bupleuri, the Rhizoma Cyperi, the Rhizoma Corydalis, the cuttlefish bone and the Radix et Rhizoma Nardostachyos; the assistant medicines comprise the Immature Bitter Orange, the Poria cocos, the Villous Amomum Fruit, the dried orange peel, the Radix Aucklandiae, the chicken's gizzard membrane and the cortex magnoliae officinalis; and the guide medicine is the licorice. The medicine of the formula has the efficacies of liver smoothing and depression resolving, center supplementing and qi boosting, qi moving and stomach harmonizing, and dampness eliminating and spleen invigorating, has special curative effects on chronic gastritis (comprising superficial gastritis, erosive gastritis and atrophic gastritis), gastric ulcer and duodenal ulcer, and has the advantages of short treatment course, fast effectiveness, and reaching of the effective rate of 98%.

A Chinese-medicinal additive of pig feed for increasing the resistance to diseases and growth speed is prepared from 7 Chinese-medicinal materials including astragalus root, haw, pilose asiabell root, liquorice root, etc.

The invention discloses a medicinal flavor cooked food and soy sauce botargo ingredient and preparation method, in particular to a medicinal food ingredient with nourishing effectiveness and the preparation method, which belongs to the flavor cooked and soy sauce botargo technical field; the ingredients comprises codonopsis pilosula, common fennel, dried orange peel, liquorice, antler tablet, clove, amomum villosum, angelica dahurica, angelica, cinnamon, galangal, grass knock, galangal, elecampane, medlar, tsaoko amomum fruit kernel, white pepper, cumin, pepper and aniseed, which are arranged into a cloth medicinal food bag after being selected, cleaned, sliced, dried, weighed and mixed, generally 1000kg meat materials is arranged into a bag of 2.5 kg; and then are cooked with oyster juice, mushroom, ginger and garlic, and then are boiled; after the foam is removed, the food is cooked by slow fire; the invention is applicable for cooking pork, chicken, duck meat, beef, mutton and rabbit meat, and the prepared materials can be cooked in water for juice by three times after being wrapped by a gauze, the juice can be added into various meat botargo appropriately; the taste is good and fresh, thereby the invention can be suitable for food processing in restaurants.

The invention discloses middle-Jiao and Qi tonifying sulfur-free dried mangoes. The middle-Jiao and Qi tonifying sulfur-free dried mangoes are characterized by being prepared from the following raw materials in parts by weight: 280-300 parts of mangos, 15-25 parts of grapefruits, 8-10 parts of glehnia littoralis, 5-7 parts of pawpaws, 6-8 parts of chickpeas, 6-7 parts of cacao beans, 3-5 parts of rhizoma atractylodis macrocephalae, 4-6 parts of radix bupleuri, 8-10 parts of red date powder, 2-3 parts of corn poppy flower powder and a proper amount of white sugar. According to the invention, fresh mangos are directly processed, are not blanched, are not soaked into sugar for a long time, do not need to adopt sulfur dioxide as a color protecting agent so as to achieve the aims of protecting the color and flavor, and preventing corrosion; the middle-Jiao and Qi tonifying sulfur-free dried mangoes are heavy in fruit flavor, do not have sulfur dioxide residue, are relatively rich in nutrition by adding the raw fruit and vegetable materials, such as grapefruits, and glehnia littoralis, are reasonable in nutritional structure proportioning, and have the efficacies of tonifying middle-Jiao and Qi by being matched with the traditional Chinese medicines, such as rhizoma atractylodis macrocephalae, and radix bupleuri.

The invention provides an active biological degradation agent, wherein the composition mainly comprises the following raw materials (by weight portion): earthworm 100 parts, adina rubella hance 3-5 parts, Acer truncatum 6-8 parts, benzethazet 4-6 parts, mersosin seeds 4-6 parts, mashed garlic 3-5 parts and Stevia rebaudiana 7-9 parts.

The invention provides a health-care honey milk tea and a preparation method of the health-care honey milk tea. The health-care honey milk tea comprises the components at weight ratio: 35-45 of non-dairy cream, 20-40 of maltodextrin, 8-12 of white sugar, 8-12 of milk powder, 4-6 of freeze-drying honey powder, 4-5 of freeze-drying black tea powder and 0.09-0.11 of food preservative. The preparation method of the health-care honey milk tea comprises the steps of: firstly, treating honey by a freeze-drying method to obtain the freeze-drying honey powder; and then, adding other components into the freeze-drying honey powder according to the formula proportion, fully stirring to obtain the health-care honey milk tea. The health-care honey milk tea reserves all nutrition of all the raw materials, and has the functions of reducing blood pressure, blood sugar and blood fat, preventing cancer and supplementing protein and calcium, thus having the effect of prolonging the life after being taken for a long time.

The invention discloses a purple yam iced tea vinegar beverage which is prepared from the following raw materials in parts by weight: 80-100 parts of purple yam, 14-18 parts of sticky rice, 10-15 parts of arabian jasmine flower, 6-8 parts of day lily, 10-15 parts of stevia rebaudian, 20-30 parts of black tea powder, 2-3 parts of lophatherum gracile, 7-8 parts of chrysanthemum, 2-3 parts of oldenlandia diffusa, 3-4 parts of lysimachia christinae hance, 6-7 parts of caulis bambusae in taeniam, 3-4 parts of Indian kalimeris herb, 5-6 parts of zinnia elegans, 1-2 parts of cortex lycii radicis, 10-15 parts of nutrition powder and a defined amount of acetic bacteria. The purple yam iced tea vinegar beverage is prepared by adopting the following steps: boiling raw materials of purple yam, sticky rice and the like into paste, fermenting purple yam dregs obtained through filtration, Chinese medicinal herbs and red tea powder by using acetic acid bacteria to prepare tea vinegar, freezing into iced tea vinegar, and adding the iced tea vinegar into purple yam juice. The purple yam iced tea vinegar beverage is sour and delicious, cool and tasty, rich in nutrients, and special in flavor, and has effects of relieving internal heat or fever and tonifying the spleen, clearing heat and relieving cough, tonifying middle-Jiao and Qi, nourishing essence and refreshing mind, losing weight and beautifying skin, preventing and treating cancers, and improving the immunity.

The invention discloses lotus root noodles and a processing method of the lotus root noodles. According to the processing method, flour and lotus root juice are used as main raw materials, coix seed powder, soybean meal and glutinous rice four are added to the raw materials, sodium carbonate is adopted, and edible-grade cassava modified starch is added. The processing method comprises the following steps: (1) preparing the lotus root juice; (2) mixing and stirring the raw materials; (3) adding the lotus root juice, uniformly stirring and curing; and (4) rolling, slicing and drying. The lotus root noodles basically do not contain food additives and are prepared from the natural raw materials and scientific and reasonable in compatibility. After the raw materials are processed by a specific production technology, various beneficial ingredients fully interact and are combined to form the high-quality lotus root noodles which have the effects of invigorating spleen, benefiting stomach, appetizing and helping digestion, reducing blood fat, inducing diuresis and relaxing the bowels, nourishing blood and tonifying, and the characteristics of smooth and tender mouth feel, good color and luster, good viscidity, full chewiness, rich nutrient and durable storage. The lotus root noodles prepared by the method are durable in storage and can be stored for three months to four years.

The invention provides nutritional wild fern root vinegar and a preparation method thereof, and relates to the technical field of food processing. The nutritional wild fern root vinegar is prepared by the steps of adding nutritious traditional Chinese medicines into fern roots serving as main raw materials and sticky rice serving as auxiliary materials, conducting saccharification, alcoholization and acidification fermentation by a traditional solid fermentation process, and then mixing with various condiments. The nutritional wild fern root vinegar provided by the invention is faint in scent, strong, soft and lingering in sour, mellow and sweet, is a condiment and also is a nutritional health-care product.

The invention discloses healthcare food for comprehensively improving disorder of spleen and stomach and intestinal tract and preparation method of the healthcare food. The defects that the spleen and stomach and intestinal tract are not regarded as an organic integer to be comprehensively conditioned, the condition effect is not ideal, and the applicability is not strong in the prior art are overcome. The technical scheme is as follows: the food is characterized by comprising the following raw materials in parts by weight: 0.1-5 parts of galatooligosaccharide, 0.5-6 parts of fructo-oligose, 0.5-8 parts of polydextrose, 0.1-1.5 parts of dioscorea opposite extract, 0.1-2.5 parts of malt and 0.5-3 parts of red dates. The preparation method comprises the following steps: (1) taking the malt and red dates, removing impurities, cleaning, washing and drying the malt and red dates, and grinding into 60-80-mesh fine powder; (2) uniformly mixing the fine powder obtained in the step (1) with the galatooligosaccharide, the fructo-oligose, the polydextrose and the dioscorea opposite extract; (3) pelletizing the mixed fine powder by using edible alcohol with concentration of 90-95%; (4) sterilizing the particles for 1-1.5 hours at 60-75 DEG.C; and (5) screening the sterilized particles through a 60-80-mesh sieve, filling in a composite aluminum film bag to store so as to obtain the finished product.

The invention provides blood sugar-lowering five-grain freeze-dried Buddhist powder and a preparation method thereof. The blood sugar-lowering five-grain freeze-dried Buddhist powder comprises the following raw materials in part by weight: 8-12 parts of vegetable fat powder, 8-12 parts of xylitol, 12-18 parts of freeze-dried corn, 12-18 parts of freeze-dried sorghum, 12-18 parts of freeze-dried walnut, 12-18 parts of freeze-dried coix seed, 12-18 parts of freeze-dried pumpkin, 4-6 parts of freeze-dried black tea powder and a proper amount of anti-caking agent. The preparation method comprisesthe following steps: firstly, cooking various grains, and preparing the freeze-dried power by a freeze-drying method; secondly, adding the other components according to a formulation ratio; and finally, stirring sufficiently to obtain the blood sugar-lowering five-grain freeze-dried Buddhist powder. The blood sugar-lowering five-grain freeze-dried Buddhist powder has a function of lowering blood sugar, blood pressure and blood lipid, and has a function of balancing nutrition, has no any side effect after a long-term use, can prolong the lifespan, and is long in shelf life and convenient to carry.

The invention discloses a processing method of fruity sugar preserved taro, and belongs to the field of food processing. The method is characterized in that the formula of the fruity sugar preserved taro comprises 45kg of taro, 28kg of sucrose, 10kg of maltose syrup, 7kg of a smoked plum juice, 0.6kg of alum, and a proper amount of sweet osmanthus extract and maltol, and the method comprises the steps of material choosing, blank making, alum immersion, water blanching, thermal blanching, syrup curing, sugar boiling, sugar coating, and packaging to form a finished product. The fruity sugar preserved taro produced in the invention has the characteristics of uniform thickness, fragrant, sticky and smooth mouthfeel, sour-sweet taste and rich aroma, has the unique fragrant and sticky flavor of taro and the sour-sweet flavor of smoked plum, has very high nutrition values, can enhance the appetite, aids digestion, is in favor of enhancing the immune function of human body, strengthens the body resistance, has the efficacies of middle-Jiao and Qi tonifying, beauty treating, face nourishing, detoxifying, and cancer preventing and resisting, and is a nutritional and healthy nourishing food suitable for people of all ages.

The invention discloses a processing method for coconut-flavored health care rice. The processing method for coconut-flavored health care rice comprises the steps of (1) unhulled rice screening, (2) stone removing, (3) magnetic separation, (4) soaking, (5) primary corona treatment, (6) quick freezing, (7) fumigating, (8) secondary corona treatment, (9) unhulled rice hulling, (10) unhulled rice and unpolished rice separation, (11) rice milling, (12) white rice grading and (13) finishing. Compared with an existing rice processing method, the processing method for coconut-flavored health care rice is advantageous in that the defect that traditional rice processing causes loss of part of rice nutritional ingredients is overcome, loss of rice nutritional ingredients is avoided, and the health care effect of rice can be greatly improved; and unhulled rice is soaked with a solution A and then subjected to primary corona treatment, so that rice tastes more fragrant, rice grains are shinier and rounder, nutrients are digested and absorbed by people more easily, and rice tastes softer and tougher.

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.

The invention provides lean meat-preserved egg congee lyophilized powder and a preparation method of the lean meat-preserved egg congee lyophilized powder. The raw material comprises the following components in percentage by weight: 30-40% of lyophilized rice, 15-25% of lyophilized diced pork, 15-25% of lyophilized diced chicken, 15-25% of lyophilized diced beef, 0.8-1.2% of lyophilized spring onion, 0.3-0.8% of lyophilized garlic powder, 0.3-0.8% of lyophilized ginger pieces, 0.3-0.8% of lyophilized soy sauce powder, 0..3-0.8% of lyophilized aromatic vinegar powder, 0.3-0.8% of lyophilized honey, 0.3-0.8% of spice, 0.3-0.8% of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps of: cleaning and curing the raw materials including various vegetables, and performing freeze drying to obtain lyophilized powder; curing and then lyophilizing the meat; and adding other components according to the proportion of the formula, and sufficiently stirring to obtain the lean meat-preserved egg congee lyophilized powder. The lean meat-preserved egg congee lyophilized powder provided by the invention has rich nutrition; through the freezing, the nutrition of various vegetables is maintained to the greatest degree, and the product has long shelf life and is convenient to transport, delicious and convenient to eat; and the lean meat-preserved egg congee lyophilized powder provides abundant nutrition for the fast-paced modern people and meets the fast-paced needs of the people.

The invention belongs to the technical field of feed, and concretely discloses a feed for breeding black goats and a producing method thereof. The breeding feed mainly comprises an energy feed, a feed additive, a mineral matter feed and a mildew inhibitor according to certain parts by weight, and the feed is prepared by mixed fermentation; wherein the energy feed is mainly prepared from corn flour, wheat bran, bean dregs, rice bran, alfalfa, rye grass and Draco-cephalum moldavica according to certain parts by weight; the feed additive is mainly prepared by mulberry barks, radix stephaniae tetrandrae, human placenta, officinal magnolia barks, Taxillus sutchuenensis, vladimiria roots, Grifola frondosa, licorice, rehmannia roots, and Chinese wolfberry fruits according to certain parts by weight; the mineral matter feed is mainly prepared by shell powder, bone meal, sodium bicarbonate, and salt according to certain parts by weight. The breeding feed has green and safe raw materials, and is rich in cellulose, protein, mineral matter, Chinese herbal medicine components for improving immunity and a natural mildew inhibitor with abundant and comprehensive nutrition and without toxic and side effects and residuals; the feed can be used for effectively improving resistibility and growth speed of black goats.

The invention provides health-care freeze-dried beef offal and a preparation method thereof. The health-care freeze-dried beef offal comprises the following components in part by weight: 25-35 parts of freeze-dried bovine tripe, 15-25 parts of freeze-dried bovine intestinal, 15-25 parts of freeze-dried omasum, 5-15 parts of freeze-dried bovine tendon, 0-10 parts of freeze-dried beef ball, 0.8-1.2parts of freeze-dried shallot, 0.4-0.6 parts of freeze-dried garlic, 0.4-0.6 parts of freeze-dried ginger slice, 0.4-0.6 parts of freeze-dried soy sauce powder, 0.4-0.6 parts of freeze-dried balsamicvinegar powder, 0.4-0.6 parts of freeze-dried honey powder, 0.4-0.6 parts of spice, 0.4-0.6 parts of monosodium glutamate and a proper amount of refined salt. The preparation method comprises the following steps: firstly, cleaning beef offal and other raw materials, adding various auxiliary materials in the formulation, and curing the obtained mixture; and secondly, obtaining the health-care freeze-dried beef offal by a freeze-drying method. The health-care freeze-dried beef offal is rich in nutrition, and through freeze processing, all nutrients of the raw materials are kept to the maximum extent; the health-care freeze-dried beef offal is long in shelf life, convenient to transport, delicious in taste and convenient to eat; and after long-time eating, the health-care freeze-dried beef offal can play a body-strengthening role.

The invention provides a preparation technology of water chestnut sugarcane health-care medicated wine and relates to the technical field of alcoholic beverage. The preparation technology of the water chestnut sugarcane health-care medicated wine comprises the following steps: firstly, preparing water chestnut base wine; secondly, preparing a yeast seed solution; thirdly, preparing sugarcane base wine; fourthly, preparing functional additives; fifthly, preparing the water chestnut sugarcane health-care medicated wine. The water chestnut sugarcane health-care medicated wine disclosed by the invention is comprehensive and sufficient in nutrition, by using a specific formula and a secret preparation method, the efficacy and the mouth feel of all the ingredients can be best played; in addition, the two-stage low-temperature fermentation is adopted, so that the medicated wine with soft sweetness, refreshing, good mouth feel and natural fragrance of the sugarcane is obtained; meanwhile, with low alcohol content, nutrition and palatability, the health-care wine is suitable for vast consumers to drink freely with great joviality.

The invention discloses a making method of milk-flavor taro slices, belonging to the field of food processing. The making method is characterized by comprising the following process flows of selecting raw materials; slicing; dipping in milk powder; dehydrating; frying; and packaging to obtain a finished product. The making method has the beneficial effects that the milk-flavor taro slices are uniform in thickness, fragrant and strong in milk flavor and crisp and have the fragrant and glutinous tastes of taros and the strong milk flavor. The milk-flavor taro slices are rather high in nutritive value, rich in various nutrient substances, capable of appetizing and helping digestion and beneficial to human immunity enhancement and human resistance improvement, and have the effects of strengthening the middle warmer and benefiting vital energy, maintaining beauty and keeping young, detoxifying as well as preventing and resisting cancers so as to be green and nutrient nourishing and health maintaining foods suitable for both the old and the young. The making method is simple in operation and easy to implement.

The invention discloses a longan-red date jelly and a preparation method thereof. The longan-red date jelly is prepared from the following raw materials in parts by weight: 60-80 parts of dried longan pulp, 40-60 parts of de-seeded red dates, 80-100 parts of strawberry juice, 450-550 parts of water, 15-20 parts of gelatine powder, and 20-30 parts of white granulated sugar. The method for preparing the longan-red date jelly comprises the following steps: 1) uniformly mixing the gelatine powder with the white granulated sugar so as to obtain mixed powder; 2) cleaning strawberries, and then juicing the strawberries so as to obtain the strawberry juice; 3) adding water into the de-seeded red dates and the dried longan pulp, then pulping the obtained mixture so as to obtain longan-red date juice, adding the strawberry juice into the longan-red date juice, and uniformly mixing so as to obtain mixed juice; 4) heating the mixed juice to 70-80 DEG C, then adding the mixed powder into the mixed juice, boiling the obtained mixture by using soft fire in a stirring state until the mixed powder is dissolved, thereby obtaining a jelly liquid; and 5) pouting the obtained jelly liquid into a model, freezing the jelly liquid until the jelly liquid is coagulated and formed, and then carrying out demoulding on the obtained product so as to obtain the longan-red date jelly. The longan-red date jelly disclosed by the invention is rich in nutrition, fragrant, delicious, and red in color, and has certain functions of enriching the blood, maintaining beauty, tonifying Qi, benefiting the spleen and nursing the whistle.

The invention discloses health-care oil tea honey, and relates to the technical field of biological medicines. The health-care oil tea honey is prepared from the following raw materials in parts by weight:12-20 parts of oil tea seeds, 60-80 parts of honey, 2-5 parts of Chinese-date, 2-5 parts of carrot, 2-5 parts of semen coicis and 2-5 parts of tremella fuciformis. The technical process comprises the following steps:A, preparing materials; B, washing; C, squeezing; D, primarily filtering; E, refine-filtering; F, crushing; G, concentrating; H, standing; I, mixing; J, cooling; and K, centrifugalizing. The health-care oil tea honey disclosed by the invention has the health-care functions of tonifying spleen and stomach, nourishing yin and moisturizing lung, tonifying middle-Jiao and Qi, tonifying liver and improving eyesight and the like, can prevent 'three highs', and is suitable for the middle-aged and the elderly and crowds with 'three highs' and weaker spleen and stomach.

The invention discloses a preparation method of a radix puerariae flavored shrike meat loaf. According to the preparation method, radix puerariae and shrike are used as raw materials, and long pepper and agastache rugosus are added, so that the radix puerariae flavored shrike meat loaf is prepared. The nutritive values of the radix puerariae and the shrike are fully utilized, and the radix puerariae and the shrike are combined with traditional Chinese medicines to bring synergistic effect, so that the radix puerariae flavored shrike meat loaf has the effects of tonifying the middle-Jiao and Qi and improving the digestion. The finished product of the radix puerariae flavored shrike meat loaf is fragrant in smell, delicious in taste and rich in nutrient, has a healthcare function and is capable of significantly improving the discomfort of the people with drinking and eating disorder as well as abdominal fullness and distention through long-term eating. The radix puerariae flavored shrike meat loaf is simple in preparation process, easy to realize and convenient to transport, and is capable of complying with the market development demands.