95results about How to "Whet the appetite and invigorate the spleen" patented technology

The invention relates to seasoning, in particular to a tomato and malic acid soup blend which is prepared by the following raw materials of tomatoes, apples, fresh hot peppers, salt, peanut oil, teal oil, ginger, garlic and litsea cubeba oil. The production process comprises the following steps: washing and cutting up the fresh tomatos, the apple and the fresh hot peppers, adding the ginger and the garlic, grinding the mixture into thick liquid, sealing and fermenting, and adding the salt, the peanut oil, the teal oil and the litsea cubeba oil, therefore, obtaining the tomato and malic acid soup blend by sterilizing at high-temperature and bagging.

The invention discloses a method for producing toona sinensis bud sauces. The preparation process comprises the following steps of: (1) selecting high-quality toona sinensis buds, carrying out impurity removal, cleaning, segmented color-protecting, blanching treatment and drying on the selected high-quality toona sinensis buds so as to obtain a product for later use; (2) adding edible oil into a double-layer heating pan, after the temperature of the oil rises to 80-120 DEG C, adding an antioxidant, and stirring for about 10 minutes; (3) adding fresh garlic, fresh onions and 1 / 6 part of salt, decocting the obtained object for about 45 minutes; (4) adding red peppers, sesames and 1 / 6 part of salt, decocting the obtained object for about 50 minutes; (5) adding the spare toona sinensis buds, and decocting the obtained object for about 60 minutes; (6) adding special powder, self-made 'fengjiao' zanthoxylum oil and 1 / 6 part of salt; (7) continuously stirring, and decocting the obtained product for about 60 minutes, and then taking the obtained product out of the pan; (8) carrying out filling and sterilization; and (9) carrying out packaging on finished goods. According to the invention, the taste of toona sinensis buds is kept, so that the toona sinensis bud sauce both has the characteristics of flavored table pickles, and has the spicy taste of chilli sauces, therefore, the toona sinensis bud sauce has appetizing dietary-therapy and health-care functions.

The invention discloses a processing method for a sour and hot bambusa oldhami. The processing method mainly comprises the following steps: raw materials pre-processing, pickling, batching, seasoning, bagging, and sterilizing. The bambusa oldhami is elaborately prepared through the following steps of low-concentration salt water pickling, lactic fermenting, seasoning and bagging, sterilizing and the like. Due to the adoption of the processing method, the obtained bambusa oldhami is sour and hot and agreeable to the taste, is crisp, tender and delicious, and has functions of appetizing, strengthening spleen and aiding digestion. Moreover, the processing method is simple, the cost is low, and the added value of the bambusa oldhami is improved to increase the economic benefits. Therefore, the sour and hot bambusa oldhami has a wide market prospect.

The invention belongs to the field of food processing and particularly relates to preserved dark plum fruits containing dried tangerine peel and a preparation method of the preserved dark plum fruits. The preserved dark plum fruits containing the dried tangerine peel comprise raw materials in parts by weight as follows: 160-200 parts of preserved dark plum fruits, 15-20 parts of dried tangerine peel powder, 6-10 parts of coix seed powder, 5-8 parts of yam flour and 3-6 parts of mint powder. The preserved dark plum fruits containing the dried tangerine peel taste cool, sour, sweet and delicious, is moderate in softness and stable in quality and has the dietary therapy effects of promoting appetite, tonifying the spleen and the like, and the shelf life can be as long as 12 months or longer.

The invention provides preserved green plum food without additives and a making method thereof and belongs to the technical field of food processing.The preserved green plum food comprises 600-1200 parts of preserved green plum, 5-30 parts of aloe vera gel powder, 1-20 parts of green tea powder, 5-50 parts of folium mori powder and 1-10 parts of bunge cherry seed powder.The preserved green plum food is good in plumpness and good in taste and has healthcare effects of appetizing and tonifying the spleen and improving the intestines and stomach.

The invention discloses a healthcare sword bean pickled vegetable and a processing method of the healthcare sword bean pickled vegetable. The healthcare sword bean pickled vegetable is prepared from the following raw materials in percentage by weight: 55-70% of sword bean pieces, 18-30% of papaya, 0.5-1.2% of healthcare nutrient solutions, 0.1-0.5% of vinegar, 0.2-1% of rock candy, 5-12% of table salt and 0.2-1% of seasonings. The sword bean pickled vegetable is processed by adding sword bean tender pods, also adding a green papaya which is crispy, fresh and sweet, matching with each seasoning and healthcare nutrient solution, firstly performing processing treatment such as slicing, blanching, sun drying and mixed dipping on sword beans and the papaya, then homogenizing with each seasoning and healthcare nutrient solution, and then performing high-temperature sterilization, canning, sealing and packaging. The sword bean pickled vegetable disclosed by the invention is rich in preparation raw materials, unique in taste and rich in nutrition, has the healthcare effects of clearing heat and removing toxicity as well as stimulating the appetite and tonifying the spleen, does not contain chemical additives, is environment-friendly and healthy, is simple in processing technology, and is beneficial for popularization.

The invention discloses a preparation method of a sugared bamboo shoot-flavor nutritional preserved fruit, belonging to the field of food processing. The method is characterized by comprising the technological processes of treating raw materials, blanching, cooking with sugar for the first time, cooking with sugar for the second time, cooking with sugar for the third time and drying. The preparation method has the beneficial effects that the product has proper sweetness, is crisp and juicy, fine and smooth as well as crisp and tender in pulp and rich in nutrition, and has the faint scent and sweet flavor of bamboo shoots; the nutritional preserved fruit is rich in multiple nutrient materials such as protein, plant fiber and the like, can be easily absorbed by the human body, has a good intestinal tract cleaning function, is beneficial to improving the immunologic function of the organism and improving the disease prevention and resistance ability, and has the effects of appetizing and tonifying the spleen, relieving chest stuffiness and benefiting diaphragm, opening diaphragm and dissolving phlegm, relaxing bowels and losing weight, thus being a health food which is economical, practical and suitable for people of all ages.

The invention discloses a noodle capable of dispelling wind-cold. The noodle is composed of the following raw materials in parts by weight: 70 to 80 parts of wheat, 40 to 50 parts of pinto bean, 30 to 40 parts of lentil, 10 to 15 parts of gingko, 10 to 15 parts of gorgon fruit, 17 to 22 parts of leek, 20 to 25 parts of onion, 19 to 26 parts of mutton, 6 to 8 parts of raw ginger, 3 to 4 parts of low sodium salt, 1 to 2 parts of divaricata saposhnikovia root, 1 to 2 parts of bupleurum, 1 to 2 parts of perilla leaf, 1 to 2 parts of folium artemisiae argyi, 1 to 2 parts of noodle modifier, and a proper amount of water. The preparation method adopts wheat, pinto bean and lentil as the main raw materials; the pinto bean has the functions of enriching the blood, strengthening the immunity, assisting the cell repairing, and preventing aging; the lentil has the functions of purifying abnormal blood, clearing throat, relieving pains, clearing heat, eliminating swelling, and removing heat from the lung to relieve cough; the leek has the functions of invigorating the stomach, raising the spirit, promoting the intestinal tract movement, and warming; the mutton has the functions of strengthening the human immunity, dispelling the cold, warmly reinforcing the blood and qi, tonifying the spleen qi, tonifying the shape deficiency, promoting the appetite, and fortifying the strength; and the raw ginger has the functions of preventing oxidation, inhibiting cancer, promoting appetite, invigorating the spleen, killing bacteria, removing toxicity, and dispelling the wind-cold.

The invention discloses honey and kiwi-fruit juice which is prepared from the following raw materials in parts by weight: 50 to 70 parts of a kiwi fruit, 10 to 30 parts of honey, 7 to 20 parts of traditional Chinese medicine concentrated liquor, 10 to 20 parts of soft sugar, 2 to 5 parts of xylitol, 10 to 20 parts of lemon juice, 5 to 10 parts of mongo juice, 5 to 10 parts of grapefruit juice, 1 to 5 parts of pectinase and 30 to 50 parts of rose tea water. According to the honey and kiwi-fruit juice, the honey and the kiwi-fruit juice are used as basic raw materials; no additive is added; the appearance is uniform and soft, and the honey and kiwi-fruit juice tastes delicious, and has the original fragrant smell and the original refreshing taste of the kiwi fruit; by the further adding of the lemon juice, the mango juice and the grapefruit juice, the flavor of the kiwi-fruit juice is improved; the honey and kiwi-fruit juice has rich nutritional components and good health protection effect; furthermore, by the adding of the traditional Chinese medicine concentrated liquor, if people drink the honey and kiwi-fruit juice for a long time, the effects of maintaining beauty, keeping young, stimulating the appetite, tonifying the spleen, tonifying deficiency, benefiting the heart, soothing the nerve, nourishing the heart, moistening the lung to arrest cough, tonifying middle-Jiao and Qi, adjusting metabolism of a human body, relieving pain, stopping bleeding, preserving the life, resisting aging and the like can be achieved; the harm to the human body caused by the conventional chemical additive is avoided; the honey and kiwi-fruit juice has great health protection value and market prospect.

The invention relates to the filed of food processing, in particular to a preparation method of a roasted vatted chicken. The method solves the problems that as the chicken is roasted by a roaster, the fresh aroma of the chicken can not last for a long time, the chicken skin is not crisp and the chicken gives a single mouth feeling. The method comprises the steps as follows: (1) a chicken taken as raw material is cut, washed and drained; (2) stacking: salt is daubed inside and outside the chicken body; (3) molding is carried out; (4) a spice bag is placed in the belly of the chicken: the spice is made from nutmeg, tsaoko, cinnamon, star aniseed, and the like; (5) inserting stick is carried out; (6) the surface of the chicken body is daubed with an spice which is made from edible white vinegar and honey; (7) roasting: the chicken is roasted above a charcoal oven in a vat for roasting until the chicken skin is in date red; and the charcoal is made from a fired pear root. The chicken roasted by adopting the method is characterized by unique flavor, strong and lasting aroma, delicious mouth feeling, being crisp outside and tender inside, bright color, attractive appearance and long shelf life, and is suitable for large-scale production. In addition, the more important is that a plurality of nutritional components in the seasoning cause the roasted chicken to have the health care efficacies such as stimulating the appetite and strengthening the spleen, warming yang and dispersing cold, etc.

A method for preparing fig wine containing fig composition includes soaking polished glutinous rice in water and adding fig for steaming and boiling, adding wine medicine for carrying out saccharification and fermentation.

The invention discloses a process for preparing nutritious kiwi-fruit juice drink, which belongs to the field of food drink. The drink is made of the following raw materials: 120kg of kiwi-fruit juice, 150kg of fresh milk, 50g of pectinase, 40kg of cane sugar, 2kg of protein sugar, 1kg of citric acid, 0.5kg of salt, 0.8kg of sodium carboxymethylcellulose, 1.6kg of xanthan gum, 0.7kg of lactic acid, 50g of essence and 30kg of tomato juice, and a final product is obtained through certain procedures. The drink has the beneficial effects that the process for preparing nutritious kiwi-fruit juice drink is provided, the drink has the functions of appetizing, tonifying spleen, helping digestion and preventing constipation for human bodies, if people take the drink frequently, damage of free radicals to the skin can be prevented, a remarkable beautifying and anti-wrinkle effect is achieved, and the drink contains multiple nutrient components necessary for human bodies.

The invention provides a production method of Konjaku preserved bean curd which is prepared from Konjaku and soybean, and the raw materials comprise 90%-97wt% of soybean and 3wt%-10wt% of Konjaku powder. The method comprises the following steps: 1) firstly soaking soybean, milling and separating to obtain thick liquid; 2) secondly adding Konjaku powder in thick liquid; 3) boiling the mixture of thick liquid and Konjaku, adding bittern, shaping to prepare a bean curd blank; 4) cutting the bean curd blank into cubic small chunks, placing the small chunks in a fermentation frame, inoculating the cultivated mucor to ferment for 3-5 days while controlling the indoor temperature to 10-18 DEG C; 5) adding seasonings in the fermented bean curd chunks to perform secondary fermentation for 2-3 months while controlling the indoor temperature to 10-20 DEG C; and 6) bottling, and using the infrared ray or 120 DEG C of steam to sterilize and obtain the finished product. The preserved bean curd has not only the nutrient components of soybean, but also the health function of Konjaku.

The invention discloses a multi-flavored fruit and vegetable juice prepared from raw materials of, by weight: 50-80 parts of balsam pear juice, 20-40 parts of celery juice, 30-50 parts of cucumber juice, 50-70 parts of water chestnut juice, 20-40 parts of pear juice, and 20-35 parts of honey. The multi-flavored fruit and vegetable juice provided by the invention is prepared from the raw materials of honey and 5 fruits and vegetables. The obtained fruit and vegetable juice has a fragrance of fruits and vegetables, unique mouthfeel, and a refreshing and delicious taste. With the fruit and vegetable juice, various nutrients of the fruits and the vegetables are reserved to a maximal extent. The fruit and vegetable juice does not contain any chemical additive, and provides functions of heat clearing, inner fire reducing, body fluid promoting, thirst quenching, skin moistening, appetite promoting, spleen strengthening, and the like. Therefore, the multi-flavored fruit and vegetable juice is a healthy, green, and safe natural beverage.

The invention discloses a preparation method of braised ducks wings with beer. The preparation method of braised duck wings with beer comprises the following steps: preparing spices and seasonings of brine, wrapping the spices by gauze and adding the spices into water, then adding the seasonings, heating, boiling and stewing for one hour; blanching duck wings in hot water, then pouring the duck wings in the cooled brine, and pickling for 1-3 hours; adding soybean sauce into the pickled brine, boiling for 5 minutes to obtain marinade, putting the pickled duck wings in the boiling marinade for marinating for 20-30 minutes, adding beer during marinating, turning off the fire, continuously immersing the duck wings in the marinade for 20-25 minutes, fishing the duck wings out of the marinade, draining off water, sealing in vacuum, sterilizing and airing. According to the braised ducks wing with beer, the beer and the duck wings ingeniously cooperate with each other; the synergy effect of the beer and the duck wings are fully played; the beer contains a plurality of antioxidant substances; the skin aging is slowed down; the duck wings have the health functions of tonifying qi and deficiency, reducing blood fat, removing humidity and dysthesia, appetizing, tonifying spleen and the like; the duck wings belong to green and healthy snack food.

The invention relates to the technical field of food processing, in particular to a preparation method of a nutrient meal replacement biscuit. The biscuit is mainly prepared from the following raw materials: 10%-65% of wheat flour, 1%-12% of soy protein isolate, 1%-10% of shortening, 1%-8% of white granulated sugar, 1%-8% of polydextrose, 1%-10% of degreased starch, 1%-10% of eggs, 1%-4% of vegetable oil, 1%-8% of collagen peptide, 1%-10% of starch and the balance of whey protein powder, soy protein powder, whey protein, resistant dextrin, quinoa, psyllium seed husk powder, L-arabinose, stachyose, edible salt, ammonium bicarbonate, sodium bicarbonate, phospholipids, food flavor, sucralose, beta-carotene and tert-butylhydroquinone. The biscuit contains rich and balanced nutrients, and meanwhile, the biscuit tastes fragrant, has enough toughness, has effects of promoting appetite and strengthening the spleen, and is easy to digest, low in fat content, good in taste and simple in process.

The invention discloses a bamboo shoot-pickled vegetable stewing seasoning material and a preparation method thereof. The bamboo shoot-pickled vegetable stewing seasoning material is prepared from 15-25 parts by weight of plant oil, 25-35 parts by weight of bamboo shoot, 20-30 parts by weight of pickled vegetable, 1-2 parts by weight of pickled ginger, 5-15 parts by weight of chilli oil, 2-4 parts by weight of scallion oil, 2-4 parts by weight of table salt, 1-2 parts by weight of monosodium glutamate and 1-2 parts by weight of chicken essence. The scallion oil is prepared from 50-100 parts by weight of plant oil, 10-20 parts by weight of welsh onion, 10-20 parts by weight of pickled ginger and 10-20 parts by weight of garlic. The chilli oil is prepared from 50-100 parts by weight of plant oil, 20-40 parts by weight of chilli sauce, 1-20 parts by weight of Chinese prickly ash, 1-20 parts by weight of anises, 1-20 parts by weight of rhizoma kaempferiae, 1-20 parts by weight of welsh onion, 1-20 parts by weight of garlic, 1-20 parts by weight of ginger and 1-20 parts by weight of sugar.

The invention relates to the field of nutritional food, and particularly relates to lemon rose paste and a preparation method thereof, aiming at solving the technical problems that the preparation method of the prior art causes the loss of active ingredients of lemons, reduces medicinal value of lemons, and makes products single in function. The lemon rose paste comprises the following raw materials in parts by weight: 40-60 parts of lemons, 45-55 parts of rock candies, 3-8 parts of dried tangerine peel powder, 3-8 parts of fritillary bulbs and 2-10 parts of rose flowers; and the preparation method comprises the following steps: (1) rubbing clean lemons with edible salt for 15-20 seconds, soaking the lemons in clean water and rinsing the lemons to be clean; (2) slicing the lemons with thethickness of each lemon slice being 0.5-0.7 centimeter; (3) steaming the lemon slices, the rock candies and the dried tangerine peel powder in a container in water for 7-9 hours according to formula amounts, then removing lemon seeds, adding tendril-leaved fritillary bulb powder, continually boiling the mixture for 1-3 hours, then adding the rose flowers, boiling the mixture for 4-6 hours, and concentrating the mixture to obtain paste; and (4) carrying out cooling and vacuum bottling, thereby obtaining the finished product. The lemon rose paste obtained by the preparation method not only has agood taste, but also has effects of appetizing and invigorating the spleen, moistening the throat and relieving cough, eliminating fatigue, expelling toxins and beautifying the face, etc.

The invention discloses a honey fruit tea powder and a processing method thereof. The honey fruit tea powder is prepared by using the following raw materials, by weight, 15-30 parts of green tea, 5-10 parts of acorn nut kernel, 8-15 parts of sweet apricot kernel, 20-30 parts of grape, 20-30 parts of strawberry, 20-30 parts of loquat, 15-25 parts of orange, 40-80 parts of honey, 30-40 parts of rice wine, 2-4 parts of shepherdspurse seed, 2-3 parts of cassia seed, 2-4 parts of litchi shell, 2-3 parts of villous amomum pericarp, 2-3 parts of hawthorn leaf, 1-2 parts of Chelonopsis souliei (Bonati) Merr., 0.2-5 parts of algin and 8-12 parts of a food additive. The honey fruit tea powder prepared in the invention is convenient to store and transport, and can be directly mixed with water to prepare a fruit tea, and the fruit tea has mellow, sweet and smooth mouthfeel, has the health effects of fatigue reducing, lung moistening, mind tranquillizing, appetizing, spleen invigorating, liver clearing and eyesight improving, and is suitable for all age groups to drink.

The invention discloses fig wine which is characterized by comprising fig components. The fig wine is rich in nutriments, contains multiple amino acids and trace elements needed by human bodies, has the functions of stimulating the appetite, invigorating the spleen, strengthening the bodies and enhancing the human body immunity, and has mellow and sweet taste and is coordinated, pure and mild and is unique in a production method.

The invention discloses a manufacturing method of sugar-coated asparagus lettuce, belonging to the field of food processing. The manufacturing method is characterized by adopting the following processing technological processes: selecting materials, peeling, cutting into strips, hardening, blanching, cooking, performing sugar coating, and packaging. The manufacturing method disclosed by the invention has the beneficial effects that a product disclosed by the invention is sweet and refreshing, is delicate, crisp and tender in tissue, has the fragrant and sweet flavor of asparagus lettuce, and is rich in nutrition; and the product is rich in various nutrient substances such as vitamins, mineral substances and the like, is easy to be absorbed by a human body, can be used for increasing appetite and promoting digestion, is beneficial to the enhancement of body immune functions, has the effects of stimulating appetite and strengthening the spleen, dredging and alleviating depression, removing food retention and descending qi, and preventing and resisting cancers, is a health food which is green and healthy and has low sugar and low fat, is convenient to eat, and is suitable for people of all ages.

The invention provides a making method of iced pickled radishes. The making method comprises the following steps of: firstly, together putting cold boiled water and the following materials in parts by weight: 500-1000 parts of red radishes, 20-25 parts of old ginger, 3-5 parts of chilli, 20-25 parts of garlic, 8-10 parts of aniseed, 8-10 parts of fennel, 40-60 parts of crystal sugar, 2-3 parts of salt, 0.1-0.3 part of pepper, 15-20 parts of jujube and 10-15 parts of medlar into a sealed container to pickle for 5-10 days and obtain old brine; and pickling the following materials in parts by weight: 20-30 parts of old brine, 20-30 parts of cold boiled water, 20-30 parts of ice blocks and 40-60 parts of white radishes for 5-24 h so as to be edible. The pickled radishes made by adopting the technical scheme of the invention are fragrant, sweet, sour and crisp, have the efficacy of stimulating the appetite, strengthening the spleen, sobering up and refreshing the mind, and therefore, become a very popular dish of flavor pickle well with rice on dining tables.

The invention discloses a method for making candy preserved healthy asparagus lettuce, and belongs to the field of food processing. The method is characterized by comprising the following processing process flow: selecting raw materials, washing, peeling, cutting to strips, hardening, pre-cooking, sugaring, baking and packaging. The candy preserved healthy asparagus lettuce is sweet, has fine and tender tissues, and has the fresh and sweet flavor of asparagus lettuce and rich nutrition; the candy preserved healthy asparagus lettuce is rich in vitamins, minerals and other multiple nutritional substances, can be easily absorbed by a human body to promote appetite and digestion, is advantageous to improvement of the immunity of a body, has the effects of appetizing, strengthening spleen, dredging, inducing, removing food retention, descending qi and preventing and resisting cancers, and is an environment-friendly and healthy appetizer with low sugar and low fat. The candy preserved healthy asparagus lettuce is convenient to take, and suitable for people of all ages.

Belonging to the technical field of hot pot, the invention discloses a herbal tea hot pot and a making method thereof. The herbal tea hot pot comprises the following raw materials by weight: 63-67 parts of ophiopogon japonicus, 12-17 parts of chrysanthemum, 12-17 parts of prunella vulgaris, 33-37 parts of dried tangerine peel, 98-102 parts of jujube, 12-17 parts of black tea, 33-37 parts of Suberect Spatholobus Stem, 63-67 parts of hawthorn, 8-12 parts of Oroxylum indicum, 28-32 parts of Lonicera japonica, 18-22 parts of Lysimachia christinae Hance, 63-67 parts of licorice, 22-27 parts of Malong Elsholtzia bodinieri herb, 690-710 parts of rock sugar powder, and 48000-52000 parts of purified water. The herbal tea hot pot provided by the invention does not cause excessive internal fire after eating, also has the effects of strengthening the middle warmer and soothing liver, warming middle-jiao to dissipate cold, promoting appetite and tonifying spleen, moistening lung and reducing phlegm, etc., is beneficial to the health of people, accelerates the promotion and development of hot pot culture, is suitable for people of all ages, and is also normally edible for pregnant women.

The invention provides a preparation method of a smoked chicken. The preparation method comprises the following steps: butchering a quarantined, healthy and harmless chicken; shedding the hair; removing viscera; shaping; soaking with clean water; adding seasoner to a stockpot with aged soup, wherein the seasoner comprises radix angelicae, wild pepper, rhizoma kaempferiae, galangal, amomum kravanh, aniseed, cardamom, fructus galangae, cumin, rhizoma zingiberis, radix aucklandiae, jambolan, clove, fructus amomi, amomum tsao-ko, white pepper powder and chili red; boiling; cooking to obtain soup; adding water to increase the volume of the soup in the stockpot; after boiling, transferring the soaked chicken into the stockpot; after boiling, adding sodium glutamate and salt; cooking with slow fire; fishing out and draining the soup; fully placing on a net cushion of a smoking pot; burning the smoking pot without water until slight red appears; adding white granulated sugar; heating the white granulated sugar until smoke appears; tightly covering the smoking pot to smoke; then moving out; and naturally cooling to obtain the smoked chicken. The smoked chicken has the advantages that the nutrition is rich, the color and gloss are nice, any chemical additive is not added, the original flavor of the chicken can be removed, so that the taste is pure, and the saltiness is outstanding.

The invention relates to the field of deep processing of food, in particular to a Guangdong dried tangerine peel health-care beverage and a preparation method thereof. The beverage comprises the following components in parts by weight: 20 to 60 parts of traditional Chinese medicines capable of conditioning qi and fortifying the spleen, 30 to 50 parts of mixed fruits, 3 to 5 parts of soluble dietary fibers, 6 to 12 parts of white granulated sugar, 0.1 to 0.5 part of an acidulant, 0.02 to 0.1 part of pectinase, 0.01 to 0.1 part of activated wine yeast, 0.01 to 0.1 part of activated acetic acid bacteria and 80 to 90 parts of water. The method adopts a plurality of traditional Chinese medicines which are both medicinal and edible so as to obtain a traditional Chinese medicine decoction, adds the decoction into fruit vinegar, adds the soluble dietary fibers, adds green tangerine peel and bright red tangerine peel at the same time, so that a fragrant smell is reserved and the hesperidin content is guaranteed, and the beverage has the effects of stimulating appetite, fortifying the spleen, preventing sunstroke, lowering body temperature, eliminating dampness, removing abdominal mass, relieving cough, eliminating phlegm and preventing constipation.

The invention discloses a processing method of sweet and sour asparagus lettuce slices, belonging to the field of food processing. The processing method is characterized by adopting the technical flow of asparagus lettuce selecting, slicing, hardening, sulphur treatment, blanching, dipping, cooking, sugarcoating and packaging. The sweet and sour asparagus lettuce slices have the beneficial effects of being crystal clear and full in surface as well as smooth and crisp in mouthfeel, being sour and sweet as well as palatable, and having the fragrance of asparagus lettuce. The sweet and sour asparagus lettuce slices are rich in vitamins, mineral substances and other various nutrient substances, are easy to absorb by a human body, assist in strengthening the immunity of body, can be used for improving appetite and promoting digestion, have efficacies of appetizing, tonifying spleen, promoting qi, removing stagnation, expelling flatulence and preventing and resisting cancers, serve as health food with low sugar and low fat, are convenient to eat and are suitable for people of all ages.

The invention discloses a fragrant health-care sunflower seed and a preparation method thereof. The fragrant health-care sunflower seed is prepared from the following raw materials: sunflower seeds, flos lonicerae, fructus foeniculi, flos caryophylli, radix isatidis, perilla leaf, radix glycyrrhizae, green tea, rhizoma atractylodis macrocephalae, fructus crataegi, starch of hindu lotus, white radish powder, rhizoma dioscoreae powder, lemon essence, isomaltooligosacharide, sodium cyclamate, acesulfame potassium, colla corii asini, salt powder and vegetable oil. The invention provides the fragrant health-care sunflower seed and the preparation method thereof. The fragrant health-care sunflower seed is prepared by adopting a process of soaking, dry steaming and baking; the prepared sunflower seed is fragrant; shelled sunflower seeds are deeply tasty and good in mouth feel; after being eaten, the fragrant health-care sunflower seed has the efficacy of clearing away heat and reducing internal heat, calming the heart and attaining mental tranquility, invigorating spleen and stimulating appetite and the like; if the fragrant health-care sunflower seed is often eaten, human body constitution can be effectively improved, and human immunity is improved; the fragrant health-care sunflower seed has a good health-care effect.

The invention relates to appetizing and spleen-invigorating malt liquor and a production method therefor, and belongs to drinking liquor. The malt liquor comprises 120-180 parts of malt, 60-70 parts of poria cocos, 120-180 parts of dates, 80-120 parts of longan aril, 60-70 parts of haws, 15-25 parts of dried orange peel, 60-70 parts of ginseng, 250-350 parts of rock sugar, and 5000 parts of pure-grain-based liquor. The beneficial effects are that the appetizing and spleen-invigorating malt liquor is brewed from pure-grain-based liquor such as malt or the like, the malt liquor can promote appetite and has appetizing and spleen-invigorating functions. An extraction method of combining supersonic wave auxiliary extraction, microwave auxiliary extraction and room temperature extraction is employed according to different raw materials, dissolving-out of effective components can be raised, high-temperature extraction is omitted, and the product quality is raised.

The invention discloses a health-care grape wine which is prepared from mulberry leaves and grape juice at a weight ratio of (1-5):20 by virtue of fermentation. The grape wine disclosed by the invention is simple in manufacture method and good in taste and color, has effects of evacuating wind heat, clearing away lung heat and moisturizing, restraining liver-yang, removing liver heat and improving eyesight, softening blood vessels, stimulating the appetite and invigorating the spleen and the like, and has good health-care effects after being suitably drunk for a long term.