64results about How to "With Qi and Spleen" patented technology

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

The invention relates to chufa beverage and a making method thereof, which is characterized in that chufa tubers are used as main materials, and right amounts of drinking water, honey, and fresh lemons or dried orange peel are added to prepare the chufa beverage. The beverage of the invention maintains the natural flavor and all the nutritional ingredients of the chufa without any chemical reagent, has no toxic side effects, can replenish nutrition, regulate vital energy and stimulate appetite after long-time drinking, and is suitable for people at all ages. The beverage of the invention has the advantages of simple production technique, low cost and high economic benefit, and provides a feasible way for industrial development of chufa.

The present invention discloses a preparation process of pickled fish. The process includes the steps of: cutting Oryzias latipes from the back to remove all the internal organs, then quickly adding salt, and covering the whole body with salt; making sweet vinasse from glutinous rice; fermenting the vinasse for 4 days and pickling the fish; evenly blending the vinasse, fresh Chinese red pepper, minced garlic, ginger filaments, fresh chopped hot pepper and dried red pepper to prepare a pickling material for standby; stuffing the fish stomach, gills and body with the pickling material, and spreading evenly; putting one layer of pickling material and one layer of fish successively into a pickling cylinder or barrel; pressing by cobblestones, covering a first layer of cotton cloth on the cobblestones, then covering plastic sheeting on the cotton cloth, sealing the opening, and opening the cylinder or barrel one month later to obtain pickled fish. The pickled fish prepared by the preparation process has the characteristics of bright color, delicious meat, rich flavor, and chewiness. The pickled fish does not has the fishy smell but has a unique fragrance flavor; and the fish meat has the efficacies of dispelling cold, dehumidifying, strengthening stomach, rectifying qi and invigorating spleen, and is beneficial to human health.

The invention relates to potato chips and a preparation method thereof. The potato chips are prepared through the following steps: (1) washing potatoes, peeling off and cutting into potato slices of 2-3mm; (2) mixing Xinhui dried orange peel with water at the weight ratio of the Xinhui dried orange peel to water being 1:20, boiling a mixture for 20-30 minutes, and filtering so as to obtain a Xinhui dried orange peel extract; (3) soaking the potato slices into the Xinhui dried orange peel extract for 6 hours, fishing out, and drying in air for 3-4 days; (4) pouring the dried potato slices into an oil pot to be fried. The potato chips are crisp, has the fragrance of dried orange peel, and has the health-care effects of regulating qi-flowing for strengthening spleen, relieving cough and reducing sputum, and the like.

The present invention discloses an olive drink and a preparation method thereof. The olive drink adopts fresh olive, honeydew, tangerine peel and fruit juice as raw materials, and is prepared by the steps of low salt deastringency, core removing, honey dipping and seasoning. According to the present invention, the olive drink has characteristics of natural raw material, simple preparation method, strong operability, suitability for large scale production; and the formula is free of additive. The prepared olive drink has a sour and sweet taste and the aftertaste is sweet and well. The olive has effects of body fluid production promoting, thirst quenching, cough relieving, phlegm dissipating, throat moistening, appetite promoting, qi regulating and spleen strengthening after being taken; and the added snow pear juice or sugarcane juice has effects of alcohol relieving and refreshing. Therefore, the olive drink is an excellent drink with a variety of health functions.

The invention relates to wheat germ flour with soy sauce flavor and a preparation method thereof. The wheat germ flour is prepared from the following raw materials in parts by weight: 450-500 parts of wheat germs, 1-1.5 parts of Radix Ophiopogonis, 2-2.5 parts of hedyotis diffusa, 1.8-2.2 parts of Plumeria rubra, 2.3-2.6 parts of pericarpium citri reticulatae, 3-3.5 parts of folia perillae acutae, 1-1.2 parts of flaccid knotweed herb, 1.3-1.5 parts of Rosa rugosa, 8-9 parts of pear flesh, 4-5 parts of milk candy, 30-33 parts of soy sauce, 40-50 parts of chicken soup, 20-22 parts of Chinese Toon Sprout, 10-12 parts of caraway, 14-17 parts of celery and 4-5 parts of nutrition additives. Milk candy and soy sauce are added into the wheat germ flour, the matching ratio is reasonable, therefore, the wheat germ flour is moderate in saltness and sweetness; the chicken soup is added into the wheat germ flour, therefore, the nutritive value is greatly increased, the wheat germ flour has aromatic flavor and delicate flavor; and moreover, the wheat germ flour has the effects of moistening lung, clearing away the heart-fire, regulating qi for strengthening spleen, invigorating the circulation of blood and enriching yin, and is a green health food.

The invention discloses fruit and vegetable wheat germ meal and a preparation method thereof. The fruit and vegetable wheat germ meal is characterized by being prepared from the following raw materials in parts by weight: 60-65 parts of wheat germ, 1-2 parts of pericarpium citri reticulatae, 2-2.5 parts of liquorice root, 3-4 parts of folium apocyni veneti, 4.5-5 parts of notopterygium root, 1.5-2 parts of citrus aurantium, 1.8-2.5 parts of medicine terminalia leaves, 2-3 parts of all-grass of lance herminium, 3-4 parts of lemon juice, 4-5 parts of bitter melon juice, 10-11 parts of soybean, 12-14 parts of corn kernels, 4-5 parts of hawthorn powder, 0.7-0.9 parts of yeast and 3-4 parts of nutritional supplement. The fruit and vegetable wheat germ meal is reasonable and scientific in formula, simple and easy to operate in preparation process, and convenient to manage; the produced fruit and vegetable wheat germ meal is tender in mouth feel, and rich in flavor. Because multiple fruit and vegetable juices are added in a processing process, the fruit and vegetable wheat germ meal is rich in vitamins. In addition, the fruit and vegetable wheat germ meal also has the effects of regulating Qi and strengthening spleen, calming the liver and nerves, and soothing liver and harmonizing stomach.

The invention relates to preparation of a composite fructus amomi seasoning and belongs to the field of food seasonings. The composite fructus amomi seasoning is mainly prepared from the following components in percentage by mass: 25-50% of fructus amomi, 10-20% of rhizoma dioscoreae powder, 0.5-1.5% of dried orange peel powder, 0.1-2% of cortex cinnamomi powder, 1.5-3% of clove flower powder, 0.3-0.8% of cortex schisandrae chinensis, 0.5-1% of cinnamon leaves, 0.2-0.6% of semen myristica fragrans powder, 0.5-1% of star anise powder, 2-5% of black pepper powder, 0.3-0.8% of pepper powder, 2-5% of chilli powder, 5-10% of meat tenderizer, 4-10% of modified starch, 0.2-0.5% of guar gum, 5-8% of yeast extract, 5-10% of monosodium glutamate, 1-3% of ginger powder and 1-3% of soy sauce powder. The raw materials and accessories are grounded, sieved with an 80-mesh sieve and mixed uniformly to obtain a target product. According to the preparation provided by the invention, the raw materials and accessories have the functions of enriching yin and nourishing kidney, removing dampness and invigorating spleen and promoting appetite and dispelling coldness, and are suitable for the people of dispelling coldness and warming stomach and particularly meet the needs of people for eating healthy and delicious seasonings.

The invention discloses a lung-moistening and phlegm-removing preparation for treating asthma. The lung-moistening and phlegm-removing preparation is mainly prepared from, by mass, 8 parts to 13 parts of siraitia grosvenorii, 10 parts to 14 parts of flowerbelge, 7 parts to 12 parts of malus doumeri, 9 parts to 14 parts of prostrate wedelia, 10 parts to 13 parts of cleisostoma williamsonii, 8 parts to 14 parts of celastrus oblanceifolius, 9 parts to 15 parts of eryngium foetidum, 7 parts to 14 parts of agropyron cristatum, 9 parts to 13 parts of berberis sargentiana, 6 parts to 14 parts of paphiopedilum concolor, 9 parts to 16 parts of bamboojuice, 7 parts to 13 parts of veronica linariifolia, 10 parts to 16 parts of ilex cornuta and 6 parts to 12 parts of inula pterocaula. The lung-moistening and phlegm-removing preparation is prepared by summarizing clinical practice in multiple years, and has the effects of removing phlegm to arrest coughing, regulating qi-flowing for strengthening the spleen, dissipating heat and drying the damp; the curative effect is remarkable.

The invention discloses a Chinese herbal medicine powder-decocting feed additive formula for medium-stage culture of prawns and belongs to the technical field of aquaculture of marine products. The Chinese herbal medicine powder-decocting feed additive formula for medium-stage culture of the prawns comprises raw materials in parts by weight as follows: 8-12 parts of Siraitia grosvenorii, 8-12 parts of honeysuckle, 8-12 parts of Japanese knotweed, 15-25 parts of Astragalus, 5-25 parts of divaricate saposhnikovia roots and 15-25 parts of tangerine peel. Chinese herbal medicine additives beneficial to medium-stage growth of the prawns are added to feed and have the efficacy of antisepsis, anti-inflammation, clearing away of heat and toxic materials, liver and pancreas protection, digestion promotion, gastrointestinal protection and the like, the anti-stress capacity of the prawns is enhanced, the disease resistance of the prawns is improved, and the survival rate is increased. Meanwhile, the Chinese herbal medicines cannot cause side effects on the prawns and a culture environment, and the Chinese herbal medicine raw materials are low in cost and simple and easy to obtain.

The invention relates to a medicated crucian carp soup which is prepared from the following raw materials: 800-1000g of crucian carp, 10-30g of fructus piperis longi, 10-30g of Amomum villosum lour, 10-30g of dried orange peel, 10-30g of pepper, 5-20g of shredded ginger, 5-10g of minced garlic and 10-40g of scallion. A preparation method of the medicated crucian carp soup is characterized by comprising the following steps: (1) butchering crucian carp, scaling, removing gill, gutting and washing; (2) chopping (grinding) fructus piperis longi, Amomum villosum lour, dried orange peel and pepper, and cutting scallion into small pieces; and (3) putting peanut oil into a pan and heating up, putting crucian carp into the pan and frying to medium well, adding water, boiling water, putting fructus piperis longi, Amomum villosum lour, dried orange peel, pepper, shredded ginger and minced garlic into water, stewing to obtain a thick soup, and adding salt and soy sauce. The medicated crucian carp soup is fresh and sweet in taste, is simple to prepare, has rich nutrients, has effects of enlivening the spleen and warming the stomach, and is suitable for symptoms such as poor appetite, chronic diarrhea, chronic dysentery and the like due to deficiency-cold in spleen and stomach.

The invention discloses a rice wine added with folium mori and qi-regulating pericarpium citri reticulatae. The rice wine is prepared from, by weight, 350-400 part of rice, 18-20 parts of frost folium mori, 1-2 parts of bamboo salt, 3-5 parts of bean dregs, 7-9 parts of spinach freeze-dried powder, 5-7 parts of brassica juncea, 3-4 parts of pericarpium citri reticulatae, 0.6-0.8 parts of tsaoko amomum fruit, 1-1.1 parts of angelica dahurica, 0.25-0.3 part of maltodextrin, 4-5 parts of Mauri yeast and an appropriate amount of water. Auxiliary ingredients such as spinach freeze-dried powder have functions of blood nourishing and hemoslasis, yin astringing and dryness moistening; and added traditional Chinese medicinal herbs such as pericarpium citri reticulatae have efficacy of regulating qi, tonifying spleen, clearing damp and reducing phlegm.

The invention belongs to the technical field of processing of health products, and particularly relates to a dried orange peel health-preserving yellow wine, and a preparation method and application thereof. The dried orange peel health-preserving yellow wine is mainly prepared from yellow wine, dried orange peel, markka, Semen Euryales, longan flesh, black sesame seed, chamomile and mulberry leaf. The dried orange peel health-preserving yellow wine provided by the invention has the advantages of rich aroma, thick flavor and soft flavor, is sweet and thick, is capable of regulating metabolism, restoring vitality, relieving tiredness and supplementing energy, has the effects of regulating the flow of qi, strengthening the spleen, tonifying deficiency, improving intelligence, nourishing the blood, soothing the nerves, removing heat from the liver, nourishing the liver, benefiting the liver, tonifying yin, clearing away the lung-heat, improving eyesight, promoting blood circulation, replenishing vital essence, enhancing the immunity and the like, has favorable antifatigue effect, and is beneficial to preventing and treating chronic fatigue syndrome. The added plant pharmaceutical components are medicinal and edible plants, and have no toxic or side effect, so the dried orange peel health-preserving yellow wine is suitable for long-term safe drinking.

The present invention discloses milk flavor fragrant and sweet selenium-enriched red rice biscuits and a preparation method thereof. The biscuits are prepared from the following raw materials by weight: 430-450 parts of selenium-enriched red rice, 14-15 parts of kelp, 2.5-3 parts of chrysanthemum, 7-8 parts of sugar-cane juice, 8-9 parts of fresh milk, 5-6 parts of Yuan Zhen sugar, 5-6 parts of goose liver, 1-1.3 parts of seasoned orange peel, 0.5-0.6 part of caulis lonicerae, 0.5-0.7 part of broadleaf holly leaves, 0.8-0.9 part of villous amonmum fruit, 10-12 parts of honey and a proper amount of water. The fresh milk and other auxiliary materials used in the present invention have functions of strengthening spleen and stomach, and moisturizing viscera. The seasoned orange peel and other Chinese herbs have efficacy of regulating qi-flowing for strengthening spleen, nourishing yin and moisturizing lung.

The invention discloses a traditional Chinese medicine composition for treating hot diarrhea, which is made from materials according to the weight ratio as follows: 4-6 parts of rhizoma dioscoreae, 4-6 parts of cortex fraxini,1-3 parts of rhizoma zingiberis, 2-4 parts of radix sanguisorbae, 4-5 parts of radix pulsatillae, 5-8 parts of cortex granati, 2-3 parts of halloysitum rubrum, 1-2 parts of pericarpium papaveris, 6-8 parts of semen plantaginis, 1-3 parts of pig gall, 3-4 parts of fructus aurantii immaturus, 6-8 parts of herba taxilli, 3-6 parts of orange peel, 2-5 parts of radix sileris, and 2-4 parts of fructus trichosanthis. The traditional Chinese medicine composition for treating hot diarrhea has the effects of tonifying the spleen and kidney, inducing astringency, relieving desertion, clearing heat, removing toxicity, cooling blood and removing congestion.

The invention discloses a soup capable of dissolving phlegm and tonifying spleen, which is applied to patients with symptoms of insufficiency of spleen, excess sputum and obesity. The soup comprises the following main ingredients: immature bitter orange, semen brassicae, menispermaceae, almond, atractylodes, poria, pericarpium arecae, waxgourd peel, alisma orientale, adsuki bean, halfsummer, dried orange peel and cortex lycii radicis. The soup has the efficacies of invigorating the circulation of blood, eliminating stasis, tonifying spleen and eliminating stagnation, and is applicable to crowds with symptoms of retention of dampness and stagnation of qi, spleen weakness, insufficiency of spleen, excess sputum and obesity.

The present invention discloses a lung moistening and cough stopping preserved plum chicken and belongs to the technical field of medicated food. The technical problem to be solved is to provide a lung moistening and cough stopping preserved plum chicken which has efficacies of moistening lungs, stopping cough, strengthening spleen, and tonifying stomach. The used technical solutions are as follows: the lung moistening and cough stopping preserved plum chicken consists of the following raw materials in parts by weight: 40-60 parts of smoked plums, 40-60 parts of preserved plums, 10-30 parts of star anises, 10-30 parts of licorice, 20-40 parts of shredded dried orange peels, and 500-1500 parts of chicken drumsticks.

The invention discloses a formula of a dried orange peel and white tea plant beverage, which comprises 0.3% of dried orange peel, 0.2% of white tea powder, 3% of erythritol, 15% of dietary fiber and 81.5% of purified water. The beverage has the advantages of being rich in nutritional ingredients, savoury and mellow in taste, bright, good in color and luster, free of cane sugar, free of fat and free of essence, and has the effects of regulating qi, strengthening the spleen, regulating the middle energizer, eliminating dampness and reducing phlegm at the same time.

The invention provides fruit wine for relaxing muscles and tendons and a preparation method thereof. The fruit wine for relaxing muscles and tendons is brewed from the following five raw materials in percentage by weight by use of pure grain white spirit: 20-30% of large-fruited Chinese hawthorn, 30-43% of pawpaw, 8-20% of fig, 8-20% of pawpaw and 20-30% of kumquat, wherein the alcoholic strength of the pure grain white spirit is 52-60%, and the dosage of the pure grain white spirit is 8-12 times of the total mass of the five raw materials. The core of the preparation method of the fruit wine is as follows: putting the raw materials into a brewing container, pouring a half dosage of the pure grain white spirit, and sealing; unsealing the container 7 days later, stirring for several times by using a willow twig, and stirring once after each two days; filtering 18 days later, putting the fruit wine brewed for the first time into another container, and leaving the fruit residues in the brewing container; pouring the rest dosage of the pure grain white spirit according to the method, soaking for 20 days, filtering the fruit residues to obtain fruit wine brewed for the second time, mixing the fruit wine brewed for the second time with the fruit wine brewed for the first time, and filtering again. The fruit wine for relaxing muscles and tendons prepared by the invention can be used both inside and outside and has the functions of regulating qi-flowing for strengthening spleen, and promoting blood circulation and relaxing muscles and tendons.

The invention discloses a pure traditional Chinese medicine transdermal liniment and is prepared from the following raw materials in parts by weight, 12-15 parts of saussurea involucrata, 12-15 partsof cordyceps militaris, 9-12 parts of rhodiola rosea, 10-15 parts of ganoderma lucidum, 6-9 parts of agilawood, 10-15 parts of white pears and 12-15 parts of pericarpium citri reticulatae. The preparation method comprises the following steps of (1) putting the saussurea involucrate, the cordyceps sinensis, the rhodiola rosea, the ganoderma lucidum, the agilawood, the white pears and the pericarpium citri reticulatae into a stone mortar according to the parts by weight, and mashing into powder; and (2) putting the mashed mixed powder into 50-100 parts by weight of alcohol, and soaking for 20-25days. The method is advantaged in that the facial mask is safe in raw materials, reasonable in proportion, free of side effects on the body, remarkable in beautifying effect, low in cost and simple in preparation method, and efficacy of the raw materials can be better played.