47results about How to "With fire reduction" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

The invention belongs to the technical field of food processing, and discloses a processing technology of quick-freezing dumplings. The processing technology comprises the following steps of preparingdumpling wrappers, making fillings, making dumplings, performing quick-freezing and performing packing. During preparing of the dumpling wrappers, a dough mixing device is utilized for preparing dough. The dough mixing device comprises a feeding cylinder, a premixing mechanism, a water pump and a stirring mechanism, wherein two ends of the feeding cylinder are opened; the premixing mechanism comprises a mixing barrel, a supporting table, a first scattering rod and a second scattering rod; a plurality of feed openings are formed in the supporting table; the bottom of the supporting table is fixedly connected with the bottom of the mixing barrel; an electromagnet, an electric conducting piece and two trigger rods are arranged in the first scattering rod; a first magnet is arranged on the left side of the second scattering rod, and a second magnet is arranged on the right side of the second scattering rod; the stirring mechanism comprises a stirring barrel, a stirring shaft and a motor;and a water inlet pipe is connected to the water pump, and is connected to the inner part of the stirring barrel. According to the processing technology disclosed by the invention, the problem that inthe prior art, in the process of dough mixing, the mixing of flour and yeast powder is uneven, so that the fermentation of the dough is uneven is solved.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.