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47results about How to "With fire reduction" patented technology
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Health protection herbal tea and manufacturing method thereof
InactiveCN102113586AWith fire reductionClearing away heat and dampnessTea extractionLicorice rootsSterculia
The invention relates to health protection herbal tea and a manufacturing method thereof. The health protection herbal tea is characterized in that the herbal tea is prepared from date slices, Japanese honeysuckle, Hangzhou white chrysanthemum, rose, oolong tea, Huangshan tribute chrysanthemum, winter flower, medlar, black sesame seed, golden chrysanthemum, white sesame seed, dwarf lilyturf root, boat-fruited sterculia seed, Arabian jasmine flower, hawthorn, licorice root, lotus plumule, dried fruit, mint, Maofeng tea, silver chrysanthemum, roselle, ginkgo leaf, rock candy and other raw materials. The herbal tea can be made into conventional oral preparations such as granules, decoction and teabags by using conventional method. The herbal tea has the effects of reducing pathogenic fire, clearing away heat, eliminating dampness, relieving summer-heat, removing food retention, promoting salivation, quenching thirst, refreshing, restoring consciousness, caring skin, promoting health, and so on, is safe and convenient, and is good for both children and adults.
Owner:陈国英
Health-caring botanical drink and preparation method thereof
The invention provides a health-caring botanical drink and a preparation method thereof. The invention selects oil orange, couchgrass root, fresh reed root, orange peel, kudzu-vine root, honeysuckle, fructus momordicae, liquorice, cane sugar and water as the raw material to produce the health-caring drink with scientific and reasonable formulations through use of advanced processing techniques. The invention can quench thirst, relieve summer-heat, cool body and remove pathogenic fire, and promote production of body fluid; the invention has sweet and sour taste with good color and lustre, and is purely botanical drink. The composition of the invention comes from the daily drink of the Dai Nationality, Wa Nationality, LaGu Nationality, BuLang Nationality, HaNi Nationality, Yi Nationality, JingPo Nationality and others and comes out by the modern technique finish machining. With a good social and economic benefit, the invention can carry forward our excellent cooking culture and benefit the whole society.
Owner:王晶
Processing process of jade-colored noodles
InactiveCN105581246ASmooth tasteHigh nutritional valueFood ingredient as mouthfeel improving agentNutritive valuesPremna microphylla
The invention discloses a processing process of jade-colored noodles. The processing process comprises the following steps: (1) picking premna microphylla turcz fresh leaves and removing impurities; (2) washing and immersing; (3) spin-drying by using a spin-drying machine; (4) drying at a low temperature for 8 to 15 hours, and then rapidly drying; when the moisture content is lower than or equal to 10%, taking out and crushing by a crushing machine to obtain premna microphylla turcz dried powder; (5) putting, by weight, 60 to 70 parts of fine wheat flour, 20 to 40 parts of the premna microphylla turcz dried powder, 10 to 20 parts of starch, 0.1 to 2 parts of table salt, 0.1 to 2 parts of edible alkali, 0.5 to 2 parts of edible oil and 20 to 35 parts of water the following raw materials into a dough mixer to be stirred for 10 to 20 minutes; (6) curing for 10 to 25 minutes; (7) pressing and airing; and (8) slicing and packaging. The premna microphylla turcz fresh leaves are processed into the jade-colored noodles, and the prepared jade-colored noodles have a smooth and chewy taste and have a dark green color, so that the appetite of people is increased, and nutritive values are extremely high; and the jade-colored noodles have the effects of clearing away internal heat, moistening lung, eliminating toxin and beautifying skin.
Owner:WUSHAN TIANYU QIYE AGRI DEV CO LTD
Anti-aging rose sauce and preparation method thereof
InactiveCN105475980APromote circulationTo promote metabolismFood ingredient functionsGrape seedTremella
The invention discloses an anti-aging rose sauce, which comprises raw materials with parts by weight: rose petals 38-40 parts, brown sugar 150-152 parts, royal jelly 15-17 parts, sodium alginate 2-4 parts, sweet osmanthus 25-27 parts, peach gum 4-6 parts, black sticky rice 2-4 parts, donkey-hide glue 15-17 parts, tremella auramtialba 8-10 parts, green tea powder 1-3 parts, black wolfberries 12-14 parts, grape seeds 3-5 parts, white gourd seeds 3-5 parts, bitter gourd power 1-3 parts, jujube powder 2-4 parts, pumpkin powder 1-3 parts, blueberries 15-17 parts, moraceae 10-12 parts, yacon 5-7 parts and prickly pears 8-10 parts. The anti-aging rose sauce is rich in nutrition and can effectively delay aging.
Owner:林淑丽
Changshanhuyou tangelo and Quzhouhertao peach compound juice drink and preparation method
InactiveCN103584225ASweet and sour tasteWeaken or eliminate fire-clearing effectMulti-step food processesFood ingredient functionsBiotechnologyFRUIT PUNCH
The invention discloses a Changshanhuyou tangelo and Quzhouhertao peach compound juice drink, and belongs to the technical field of drinks and preparations of the drinks. The drink is prepared by components in parts by weight as follows: 10-12 parts of Changshanhuyou tangelo juice, 20-24 parts of Quzhouhertao peach juice, 5-7 parts of liquorice extracting solutions, 5-7 parts of red autumn sunflower extracting solutions and the balance of water, wherein the total number of parts of the total volume of the drink is 100. The provided compound juice drink has tempting color and sour, sweet and mouthwatering taste, no edible essence and pigment are added, and the original characteristics of raw materials are kept to the greatest extent; and the compound juice drink has the efficacy of decreasing internal heat, replenishing strength and keeping health and is suitable for people of all ages and both sexes.
Owner:ZHEJIANG FORESTRY UNIVERSITY
Method for preparing asparagus health drink
InactiveCN105595120AScientific and reasonable appearanceUniform appearanceNatural extract food ingredientsFood ingredient functionsAdditive ingredientAsparagus adscendens
The invention provides a method for preparing asparagus health drink, which is rich in nutrients and has the effects of lowering blood pressure, resisting oxidation, delaying aging, invigorating spleen, moistening lung, beautifying, raising spirit and refreshing. The drink product is brown, has pleasant fragrance, and sweet and sour taste. The invention has the following advantages: 1, a main component of an asparagus extract is prepared by two-step drying and ultrasonic wall breaking assisted enzymatic hydrolysis, so as to effectively retain active ingredients of asparagus and give the drink health functions; 2, a two-step drying method is employed to prepare an asparagus dry powder, so that the asparagus can be stored for a long time for backup, and the energy losses due to long-term storage of fresh asparagus or waste decay due to improper storage can be avoided; 3, root of kudzu vine powder is added in the fruit and vegetable raw materials for compatibility, and can be used as a suspending agent to hold the state of the drink; in addition, the root of kudzu vine powder also has effects of relieving hangover, lowering lipid and blood pressure, reducing fire, clearing heat, detoxifying, beautifying and building the body. The drink of the present invention is particularly suitable for female consumers and middle-aged consumers.
Owner:赵洪军
Essence containing natural snow pear extract and preparation method of toothpaste
ActiveCN103468402ANourishing the lungsWith expectorantCosmetic preparationsToilet preparationsBiotechnologyGeraniol
The invention relates to an oral cleaning supply, and particularly relates to en essence containing a natural snow pear extract and preparation method of toothpaste. A preparation method of the essence containing the natural snow pear extract comprises the steps: weighing snow pears, ethanol and purified water to mix, soaking under a negative pressure condition, then heating, decocting and filtering to obtain a filtrate and a filter residue; decolouring the filtrate, and concentrating to obtain a snow pear extract; and after stirring evenly natural menthol, oleum menthae dementholatum, clove oil, eugenol, spearmint oil, ethyl butyrate, lemon oil, geraniol and the snow pear extract, standing to obtain the natural snow pear extract essence. The prepared natural snow pear extract essence has efficacies of moistening lungs, cooling heart, dissolving phlegm, reducing pathogenic-fire and removing toxicity. The prepared natural snow pear extract essence toothpaste can play roles in reducing pathogenic-fire, removing toxicity, removing halitosis and the like, and especially has a good relieving effect in allusion to oral lit and halitosis. Because the main ingredient is the natural extract, the toothpaste has the functions of reducing pathogenic-fire, removing toxicity and removing halitosis, and has no any side effects. At the same time, the toothpaste is suitable for the young, the old, women and children, and has benefits instead of harm for long-term using.
Owner:DELBO GUANGZHOU +1
Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage
InactiveCN104799332AIncrease the effect of reducing fireEasy to prepareFood preparationFood additiveWater Chestnuts
The invention belongs to the technical field of food processing, and relates to a sausage processing method, in particular to a nutritional internal heat reducing sausage comprising Lentinus edodes and a preparation method of the sausage. The sausage is prepared from the following raw materials in parts by weight: 90-120 parts of chicken, 30-45 parts of the Lentinus edodes, 4-8 parts of a condiment, and 12-20 parts of a nutritional agent. According to the invention, the preparation method is simple and easy to popularize, and the sausage does not contain any food additives such as preservatives, essence and pigments, is high in quality, rich in nutrition, safe to eat, delicious, appetizing, fresh, sweet and mellow; the formula and preparation method are reasonable, the added nutritional agent has better effect of reducing the internal heat, and Herba Houttuyniae and water chestnut in the nutritional agent further have seasoning and anti-bacteria functions on the sausage.
Owner:GUANGXI UNIV
Beverage and preparation method thereof
The invention belongs to the technical field of beverages and relates to a beverage and a preparation method thereof. The beverage comprises honeysuckle flower, genseng flower and fructo-oligosaccharide. The beverage does not contain any antiseptic and pigment, has functions of promoting health, reducing fire, adjusting intestinal tract flora and inhibiting toxin generation, is suitable for being drunk in four seasons and is suitable for people of all ages. The raw materials of the beverage are obtained by a screening test. A pharmacological test proves that the beverage has functions.
Owner:江西兼济堂农业开发有限公司
A production method of watermelon seeds for lowering internal heat and relieving summer-heat
InactiveCN104886669AAvoid mutual interferenceHigh nutritional valueFood ingredient functionsFood preparationHerbMarsh
The present invention discloses a production method of watermelon seeds for lowering internal heat and relieving summer-heat. The method includes the following steps: washing soaked watermelon seeds, shedding powder, placing the watermelon seeds in a boiler, adding clean water, table salt and white granulated sugar into the boiler, cooking the mixture, continually heating the boiler until the mixture is boiled and performing heat preservation, cooling the mixture, adding cogongrass rhizome, honeysuckle, chrysanthemum, selfheal, agastache rugosus, folia bambosae, semen cassiae and green tea into the mixture, continually heating the boiler and performing heat preservation, cooling the mixture, adding perilla leaves, haws, dried orange peels, radix ophiopogonis and mint leaves, continually heating the boiler and performing heat preservation, cooling the mixture to room temperature, adding fennel, cassia cinnamon, lemon grass, hypocrimson manna lichen carpophore, marsh orchis herb, cushaw stems and dried orange peels, continually heating the boiler and performing heat preservation, and removing and draining the mixture to obtain material A; dehydrating the watermelon seeds followed by an initially frying; spreading and airing the watermelon seeds followed by a additional frying; spreading and airing the watermelon seeds followed by a final frying, and spreading and airing the watermelon seeds to obtain the watermelon seeds for lowering internal heat and relieving summer-heat.
Owner:蚌埠市徽味炒货厂
Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof
The invention relates to a twelve stamen melastoma herb and matcha yoghourt beverage and a preparation method thereof. The twelve stamen melastoma herb and matcha yoghourt beverage is characterized by being prepared from the following raw materials in parts by weight: 15-20 parts of twelve stamen melastoma fruits, 4-8 parts of matcha powder, 3-5 parts of glucose, 10-20 parts of cane sugar, 40-50 parts of pure milk, 4-5 parts of zymogen, 0.2-0.3 part of a thickening agent and 30-35 parts of citric acid. The twelve stamen melastoma herb and matcha yoghourt beverage prepared by the method integrates nutrition and health care, not only reserves the original color and the original efficacy of green tea but also has the functions of clearing heat, reducing pathogenic fire, expelling toxins, promoting appetite and the like.
Owner:南陵百绿汇农业科技有限公司
Spicy and hot steak seasoning and processing method thereof
InactiveCN104207072AStrong Steak FlavorFull-bodied flavorNatural extract food ingredientsFood ingredient functionsLinseed oilGypsophila oldhamiana
The invention discloses a spicy and hot steak seasoning and a processing method thereof. The spicy and hot steak seasoning is prepared from following raw materials including, by weight, 8-10 parts of gypsophila oldhamiana, 6-8 parts of dried chicken meat floss, 15-20 parts of beef, 20-40 parts of fermented salt soybean, 10-15 parts of buds of Chinese prickly ash, 10-20 parts of pits of artocarpus heterophyllus, 3-6 parts of black pepper powder, 1-2 parts of curry powder, 0.2-0.4 parts of flowers of capsella bursa-pastoris, 0.1-0.2 parts of swertia bimaculata, 0.2-0.3 parts of aristolochia debilis, 0.2-0.4 parts of pitaya flowers, 0.1-0.2 parts of rice dumplings leaves, 10-15 parts of xylitol, 8-12 parts of chilli oil, 8-10 parts of red wine, a proper amount of linseed oil and a proper amount of a black garlic nutritional liquid. The spicy and hot steak seasoning is appropriate in spicy and hot taste, has a thick steak flavor, is mellow in flavor, can be used for cooking beef noodle, lamb mutton and barbecue, and is unique and delicious in taste when being used for cooking. The spicy and hot steak seasoning is prepared through addition of various traditional Chinese medicine components so that a health-caring effect is reinforced. The spicy and hot steak seasoning has effects of clearing heat, fortifying stomach, downbearing fire, promoting eyesight, and inhibiting and resisting bacteria.
Owner:ANHUI SIJIE FOOD
Processing technology of dumplings
InactiveCN107568586ANourishing the stomachWith fire reductionMixing/kneading structural elementsPipingEngineering
Owner:CHONGQING QIGE FOOD CO LTD
Coffee drink and preparation method thereof
InactiveCN104186875AWith fire reductionHas the effect of promoting blood circulation and removing blood stasisRoasted coffee treatmentBiotechnologyCocoa Powders
The invention discloses a coffee beverage. The beverage is prepared from the following raw materials in parts by weight: 5-20 parts of coffee powder / beans, 1-10 parts of bamboo leaves, 1-5 parts of cacao powder / beans, 5-20 parts of fresh milk, 5-20 parts of sugar, or 5-20 parts of cacao powder / beans, 1-10 parts of bamboo leaves, 1-5 parts of coffee powder / beans, 5-20 parts of fresh milk or 2-7 parts of sugar; all the raw materials are mixed with water in a ratio of 1: 10. The beverage is prepared through mixing, boiling and the like. The beverage provided by the invention is prepared from pure natural raw materials and contains no any additive, and is excellent in taste; the beverage does not produce any negative effects on the human body.
Owner:耿凯 +1
Preparation method and application of soluble dietary fiber
InactiveCN107712170AEfficient extractionHigh extraction rateTea extractionAdditive ingredientEvaporation
The invention discloses a preparation method for soluble dietary fiber. The preparation method comprises the following steps: (1) subjecting tea leaf leftovers to drying, grinding and sieving; (2) adding alpha-amylase into the sieved tea leftovers for enzymolysis, adjusting the pH value of a solution to 6.0 to 6.8, and then carrying out enzymolysis at 40 to 50 DEG C for 4 to 6 h; (3) adjusting thepH value of the solution to 4.2 to 5.0, adding cellulase, and then carrying out enzymolysis at 45 to 55 DEG C for 1 to 3 h; (4) adjusting the pH value of the solution obtained in the step (3) to 6.6to 7.0, adding papain, and then carrying out enzymolysis at 55 to 60 DEG C for 1 to 3 h; and (5) boiling the solution for 5 to 10 min, then carrying out filtering, subjecting a clear solution to concentration, then carrying out alcohol precipitation with 95% ethanol accounting for 2 to 4 times the volume of the concentrate for 8 to 10 h, carrying out centrifugation at a speed of 4000 r / min for 10minutes, subjecting a precipitated part obtained after centrifugation to evaporation until the precipitated part is nearly dry, and then drying the precipitated part so as to obtain solid soluble dietary fiber. A beverage prepared from the prepared soluble dietary fiber retains functional ingredients in tea leaves, has high stability and is suitable for large-scale production.
Owner:JIANGSU POLYTECHNIC COLLEGE OF AGRI & FORESTRY
Fruit and vegetable beef sauce and preparation method thereof
PendingCN112220028AUnique tasteFull of nutritionFood preservationFood ingredient as taste affecting agentBiotechnologyVegetable oil
The invention discloses a fruit and vegetable beef sauce and a preparation method thereof. The fruit and vegetable beef sauce comprises the following raw materials in parts by weight: 20-34 parts of beef, 3-13 parts of duck, 2-5 parts of pork livers, 60-100 parts of thick broad-bean sauces, 1-3 parts of sesame powders, 3-12 parts of broken dried fruits, 1-2 parts of soy sauces, 1-2 parts of rhizoma zingiberis recens, 1-3 parts of bulbus allii sativa, 2-5 parts of white sugar, 8-15 parts of mushrooms, 2-5 parts of Cucumis sativus L., 2-7 parts of bamboo shoot dietary fibers, 4-20 parts of fruitadditives, 0.1-1.2 parts of Momordica charantia L. aqueous extracts, 2-6 parts of algae powders, 1-3 parts of edible flowers, 2-5 parts of herba taraxaci powders and 50-120 parts of plant oils, wherein the fruit additives are prepared from Garcinia mangostana L., Actinidia chinensis Planch, Cerasus spp., Vitis vinifera L., Pyrus spp and Citrullus lanatus (Thunb.) Matsum. et Nakai. The preparationmethod, which is put forward by the invention, of the fruit and vegetable beef sauce has a simple process, the obtained beef sauce has rich nutrients, a unique flavor and a fresh and cool taste and is delicious but not greasy, and a user is not likely to get inflamed after the fruit and vegetable beef sauce is eaten.
Owner:郎溪县傅家老屋食品有限公司
Plant beverage concentrated liquid and making method thereof
PendingCN110447798ALess types of raw materialsCompatibility is simpleFood ingredient functionsTO-18Mesona chinensis
The invention belongs to the technical field of plant concentrated beverage preparation, and particularly relates to plant beverage concentrated liquid and a making method thereof. The plant beverageconcentrated liquid is made of the following raw materials in parts by weight: 2.0 to 20.0 parts of prunella vulgaris; 2.0 to 20.0 parts of Mesona chinensis; 2.0 to 8.0 part of licorice s; 1.0 to 10.0parts of honeysuckle flower; 0.1 to10.0 parts of frangipani; 0.1 to 10.0 parts of chrysanthemum; 0.5 to 15.0 parts of mulberry leaves; 2.0 to 18.0 parts of leaf of paniculate microcos; 0.1 to 10.0 parts of grosvenor momordica fruit; and water just soaking and covering the above raw materials. The solid content of the concentrated liquid provided by the present invention can reach more than 17%, and the concentrated liquid can be directly diluted by directly adding water to 50 to 100 times to make a finished beverage product. The quality stability of different processing points is guaranteed;the stability is good, and the product can be stored for more than 2 years.
Owner:GUANGZHOU XINGQUN PHARMA
Lemon, loquat and snow pear brewed beverage, as well as packaging method and brewing method
InactiveCN107568531AHigh nutritional valueImprove qualitySolid materialFood scienceBiotechnologyNaringin
The invention provides a lemon, loquat and snow pear brewed beverage. The beverage is reasonable in compounding ratio of components and has high nutrient value, and the quality of the beverage is optimized. The brewed beverage provided by the invention is rich in vitamin C, carbohydrate, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, niacin, quininic acid, citric acid, malic acid, hesperidin, naringin, coumarin, high-content potassium elements, low-content sodium elements and the like, and is quite beneficial to human bodies; in addition, the beverage is rich in various levulose, glucose, potassium, phosphorus, ferrum, calcium, vitamin A, vitamin B, vitamin C and the like, and has the efficacy of nourishing the lungs, relieving a cough and quenching thirst; and the beverage further has the efficacy of nourishing the lungs, cooling the heart, clearing away phlegm, reducing pathogenic fire, removing toxicity and the like.
Owner:ZHEJIANG HANQING BIOTECH CO LTD
Lotus leaf flavored dried honey powder and preparation method thereof
InactiveCN104957464ALight and unique aromaSweet but not greasyFood ingredient functionsFood preparationCANNABIS SATIVA SEEDDigestion
The present invention discloses a lotus leaf flavored dried honey powder and a preparation method thereof. The lotus leaf flavored dried honey powder includes the following raw materials: honey, lotus leaves, cucumis melo, mentha haplocalyx, coix chinensis, barley seedling powder, wheat germ meal, cannabis sativa seeds, pumpkin flowers, cresses, tomatoes, papayas, fresh corn, etc. The beneficial effects of the lotus leaf flavored dried honey powder are as follows: the lotus leaf flavored dried honey powder has delicate and unique fragrance, and sweet but not greasy mouthfeel, is rich in vitamins, minerals and other nutrients, has a certain effect of decreasing internal heat and aiding digestion, is suitable for the consumption of people who can easily gain internal heat and have large emotional changes, and has the effects of calming heart and soothing nerves, and relieving the nervous tension.
Owner:WUHU HYK FOOD CO LTD
Traditional Chinese medicine combination and preparing method and application thereof
ActiveCN104758369AGood uric acidLarge displacementMetabolism disorderSkeletal disorderLost WeightLycopodium clavatum spore
The invention relates to the field of traditional Chinese medicines, in particular to a traditional Chinese medicine combination and a preparing method and application thereof. The traditional Chinese medicine combination is mainly prepared from, by weight, 2-15 parts of liquorice, 5-20 parts of honeysuckle, 20-120 parts of plantain herbs and 10-35 parts of lycopodium clavatum. According to the traditional Chinese medicine combination, synergistic coordination among the liquorice, the honeysuckle, the plantain herbs and the lycopodium clavatum is enhanced, and the traditional Chinese medicine combination can diminish inflammation and relieve pain, has an excellent uricosuric effect, increases the discharge rate, reduces uric acid, is remarkable in treatment effect and has the effects of reducing blood pressure, clearing the liver, improving vision, slightly losing weight, expelling phlegm to arrest coughing and the like. The preparing method of the traditional Chinese medicine combination is implemented in a water decocting mode and easy to implement, the content of effective active ingredients in an obtained extractor is high, in the decocting process, all the effective active ingredients interact and are effectively fused at high temperature, and therefore the traditional Chinese medicine combination has a better treatment effect.
Owner:张红
Pure natural herbal tea and preparation method thereof
InactiveCN107183279AWith fire reductionClearing away heat and dampnessTea substituesMedicinePreservative
The invention discloses a pure natural herbal tea and a preparation method thereof. The herbal tea is characterized by comprising raw materials, by mass part, 20-25 parts of jasmine flowers, 5-10 parts yinju, 2-4 parts of semen sterculiae lychnophorae, 2-3 parts of Chinese wolfberry fruits, 2-3 parts of Chinese date slices, 2-4 parts of roselle, 8-10 parts of lotus plumule, and 1500-2000 parts of water. The herbal tea has the efficacy of downbearing fire, clearing heat and dispelling dampness, and releasing summerheat, and tastes sweet and refreshing. The herbal tea is pure natural and free of any antiseptic or pigment. The preparation method is simple in process and low in cost.
Owner:陈丽
Flavor leaf mustard and preparation method thereof
InactiveCN109123532ARaw materials are green and healthyAvoid pollutionFruit and vegetables preservationFood thermal treatmentIntestinal ObstructionsDietary fibre
Flavor leaf mustard comprises 80-90 parts by weight of a main material and 10-20 parts by weight of water, wherein the main material comprises raw materials in parts by weight as follows: 30-35 partsof Huarong leaf mustard, 20-30 parts of common reed, 2-5 parts of water chestnut vine, 3-10 parts of lotus root tip, 5-10 parts of taro stalk and 6-9 parts of pepper. A preparation method of the flavor leaf mustard comprises the following steps: raw material pretreatment, pickling, dewatering and desalting, re-pickling, stir-frying, material and water blending and mixed packaging. The flavor leafmustard has improved sourness, aroma, crispness and fresh pungency, has rich taste experience by means of various complementary tastes, tastes fresh pungent and full, and is mellow in aftertaste aftereating; the flavor leaf mustard is comprehensive in nutrition, invigorates the stomach and improves appetite while realizing appetizing, contains rich dietary fiber and potassium element and has thehealth care effects of decreasing internal heat, dredging intestinal obstruction and reducing blood pressure.
Owner:严钦武
Chinese herbal medicine for treating fungal diseases of aquatic animals and preparation method thereof
ActiveCN106421319AHeat-clearingWith detoxificationAntimycoticsAnthropod material medical ingredientsDiseaseAdjuvant
The invention discloses a Chinese herbal medicine for treating fungal diseases of aquatic animals. The Chinese herbal medicine is prepared from the following raw materials in parts by mass: 60-120 parts of isatis roots, 40-80 parts of honeysuckles, 30-70 parts of thunberg fritillary bulbs, 10-20 parts of Chinese galls, 15-25 parts of houttuynia cordata, 4-12 parts of wormwood, 5-15 parts of lotus leaves, 3-9 parts of periostracum cicadae, 1-5 parts of snake gallbladders and 1-5 parts of wood charcoal. A preparation method comprises the following steps: preparing a main drug, preparing an assistant drug, preparing an adjuvant, preparing a soft material, granulating and drying. The Chinese herbal medicine disclosed by the invention has good curative effects on fungal diseases, caused by water mould and gill mould, of fishes, shrimps, crabs, soft-shelled turtles and frogs, the immunity of the aquatic animals on the fungal diseases can be improved, and healthy growth of the fishes is promoted.
Owner:LINXIANG DONGSHENG BIOTECH
Anti-bacterial, anti-inflammation and anti-oxidizing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof
InactiveCN105942352AClear juiceUniform textureNatural extract food ingredientsFood ingredient functionsGrape seedAnti inflammation
The invention discloses anti-bacterial, anti-inflammation and anti-oxidizing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of houttuynia cordata, 23-25 parts of sophora flower honey, 8-9 parts of sophora flavescens, 10-12 parts of flos puerariae, 20-23 parts of lentinan, 23-25 parts of edible gelatin, 30-35 parts of pea seedlings, 10-12 parts of chili leaves, 10-12 parts of peel of oranges, 10-12 parts of rose hips, 2-2.3 parts of an extract of grape seeds, 5-6 parts of locust bean gum, 30-35 parts of lotus root flour, and 23-25 parts of superfine powder of cashew nuts. The nutritional jelly has abundant nutrients, sour-and-sweet moderated taste, gentle and mild color and uniform texture. The effective components are anti-bacterial, anti-inflammation and anti-oxidizing, and have the effects of beautifying and nourishing face, clearing heat and dispelling the effects of alcohol.
Owner:ANHUI JIASHILE FOOD PROCESSING
Specific medicament for treating chilblain and preparation method thereof
InactiveCN101485798AHeals fastReduce financial burdenDermatological disorderPlant ingredientsSide effectChilblains
The invention relates to a specific medicine for treating chilblain and a method for preparing the same. The specific medicine comprises the following compositions in percentage by weight: 0.5 to 2 percent of arrow root, 0.5 to 2 percent of puffball, 1.5 to 4 percent of plant soot, 3.5 to 6 percent of calamus, and the balance being sesame oil. The preparation method comprises that: the raw material powders of the arrow root, the puffball, the plant soot and the calamus which are weighed in mixture ratio are poured to the weighed sesame oil, are evenly stirred, are sealed, and are clarified; after one month, the solution is unsealed; and a clarified liquid is put to a small bottle. The specific medicine for treating the chilblain gets instant results, immediately relieves itch and heat, activates blood, removes stasis, diminishes swelling, and dredges collaterals. The specific medicine has the characteristics that the specific medicine has rapid effect, can take effect after being applied for one to two times, has special effect of no recrudescence in the coming year, has available materials, no toxicity, no side effect, and low treatment expense, and lightens the economic burden of patients.
Owner:陈善华
Cooling tea with bitter gourd and preparation method thereof
The invention discloses cooling tea with bitter gourd and a preparation method of the cooling tea. The cooling tea comprises the following materials in parts by weight: 80-90 parts of sliced bitter gourd, 20-30 parts of mint leaf, 20-30 parts of shredded pericarpium citri reticulatae, 20-30 parts of bracteantha bracteata, 20-30 parts of fructus gardeniae, 20-25 parts of granulated sugar, 7-9 parts of periwinkie meat, 10-12 parts of watermelon juice, 2-3 parts of fresh rosa chinensis, 3-4 parts of belgium endive, 2-3 parts of platycladi seed oil, 4-5 parts of physalis pubescens, 3-4 parts of water caltrop kernel, 4-5 parts of cheese, 5-7 parts of rolled mutton, 0.5-1 part of cortex cinnamomi, 0.5-1 part of codonopsis pilosula, 1-2 parts of radix puerariae, 1-2 parts of tuber fleeceflower stem, 1-2 parts of dandelion, proper amount of water and 40-50 parts of nutritional additive. The cooling tea disclosed by the invention is novel in process and unique in taste, is fragrant and pleasant, and has the effects of removing toxicity, decreasing internal heat, clearing heat, quenching thirst and reducing blood pressure; and the added traditional Chinese medicines have the effects of invigorating the spleen and the stomach and tonifying qi, replenishing and restoring lung qi, tonifying qi and engendering body fluid and tonifying qi and producing blood.
Owner:安徽益方堂生物工程有限公司
Composition with bowel relaxing effect, preparing method thereof and application thereof
InactiveCN105412216AHas laxative effectFormula SafetyDough treatmentDigestive systemAfter treatmentTrial drug
The invention belongs to the field of drugs or health caring products or food, and particularly relates to a composition with the bowel relaxing effect, a preparing method thereof and an application thereof. According to the composition with the bowel relaxing effect, raw materials are matched and jointly act according to the compatibility relationship, the composition acts on a focus accordingly, and then the bowel relaxing effect is achieved. A clinical trial indicates that compared with the conditions before treatment, after a treatment group is treated through the composition, the number of defecation times is remarkably increased, the average integral of defecation conditions is remarkably reduced, and the average integral of feces characteristics is remarkably reduced; after treatment, the treatment group is compared with a control group, and the difference between the treatment group and the control group also has statistical significance. The composition has the bowel relaxing effect and can serve as a drug or a health caring product or common food for preventing or treating constipation.
Owner:ZHANGZHOU PIEN TZE HUANG PHARM
Fruity matcha ice cream and preparation method thereof
The invention discloses a fruity matcha ice cream and a preparation method thereof. The fruity matcha ice cream is prepared from the following raw materials: 15 to 20 parts of guava, 8 to 10 parts of jujube pulp, 4 to 8 parts of matcha powder, 10 to 15 parts of full-skim milk powder, 40 to 50 parts of fresh milk, 10 to 20 parts of white granulated sugar, 0.3 to 0.5 part of a stabilizing agent, and 0.25 to 0.5 part of an emulsifier. The fruity matcha ice cream prepared by the method integrates nutrition and health protection, has the original color and the original effect of green tea, and further has the functions of clearing heat, eliminating internal heat, clearing away toxicity, promoting the appetite and the like.
Owner:南陵百绿汇农业科技有限公司
Heart-nourishing green bamboo tea and production process thereof
The invention discloses a formula for heart-nourishing green bamboo tea, belonging to the technical field of manufacturing of tea substitutes. Bamboo shavings are capable of eliminating heart fire, generating body fluid, quenching thirst, whetting the appetite, lowering lipid and blood pressure, promoting metabolism of blood in the human body, activating cell secretion and improving human immunity, and applicable as a raw material for health-maintaining tea. The heart-nourishing green bamboo tea is a novel health-maintaining tea variety processed from bamboo shavings of Bambusa oldhamii, bamboo leaf cores of Bambusa oldhamii, flower seeds of Bambusa oldhamii, Acronychia pedunculata, licorice root and flower of Chenchan; the heart-nourishing green bamboo tea caters for the living concept of return to nature, is an original, purely natural, green and health-preserving composite health-maintaining tea and has substantial heart heat-eliminating and heat-clearing effect; and the heart-nourishing green bamboo tea is in a form of a teabag, so the heart-nourishing green bamboo tea is convenient to eat and easy to promote.
Owner:许丙旺
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