431 results about "Alpinia officinarum Hance" patented technology

The invention relates to an oligochitosan and plant source substance-containing agricultural composition and applications, wherein the plant source substance is prepared by one or more of derris, tripterygium glycosides, tobacco, pyrethrum cinerariifolium, tagetes erecta, eupatorium adenophorum, radix stemonae, cayenne pepper, macleaya cordata, radix sophorae flavescentis, pyrethrum cinerariifolium, chinaberry, excoecaria sebifera, black nightshade herb, rhododendron sinensis sweet, coriaria sinica maxim, garlic, fruit of cubeb litsea tree, yellow flowered rhododendron, thymelaea, radix euphorbiae lantu, lysimachia foenum-graecum hance, peppermint, calamendiol, cortex cinnamomi, black pepper, artemisia scoparia, rhizoma alpiniae officinarum, mugwort, pepper, cynanchum komarovii, chinese honeylocust abnormal fruit, stramonium, ginko, camphora officinarum, caulis spatholobi, chinese mosla herb, herba asari, red sandalwood, erythrina indica, myrsine africana and fructus cnidii. The composition is low in people and livestock and non-target organism toxicity, fast degraded in the environment, low in residue, and free from environmental pollution. The oligochitosan and certain plant source substances in the composition are mixed and can achieve synergistic interaction, and the usage amount of the plant source substances can be reduced.

An anti-cough, anti-tussive, and throat soothing synergistic herbal formulation comprising of an extract of Piper cubeba, Glycyrrhiza glabra, Acorus calamus Alpinia galanga, Zingiber officinale and pharmaceutically acceptable additives as a syrup, lozenges or chewable tablets for preventing cracking of voice, dryness of mouth and toning of voice, vocal cord; the present invention also provides a method of preparation of this formulation.

The invention belongs to the technical field of food production of nuts and roasted seeds and nuts and particularly discloses iced tea melon seeds and a production method thereof. According to the iced tea melon seeds, raw materials adopt white melon seeds in the Northeast; natural spices adopt green tea, anise, cinnamomum tamala, glycyrrhiza uralensis fisch, zanthoxylum schinifolium, fennel, rhizoma zingiberis and alpinia officinarum hance; seasonings adopt table salt, soybean oil, mint essence, saccharin sodium, sodium cyclamate, acesulfame, vanillin, citric acid, ethyl maltol and monosodium glutamate. Before being fried, the white melon seeds are washed, are boiled and then are washed and peeled and a concentrated soup base is obtained by stewing; the auxiliary materials are added and the peeled white melon seeds are boiled in blended soup; the white melon seeds are stacked after being boiled and then are roasted and fried; and finally, the white melon seeds are finely selected and cooled and then are packaged and stored. The iced tea melon seeds have uniform appearance granules and bright color and luster; the white melon seeds are easy to crack and can be cracked into three parts once, so that shells and kernels are completely separated; people feel cool and refreshing when eating the white melon seeds; the white melon seeds have prominent mint flavor and rich tea flavor; the melon seed kernels are crispy and have a long aftertaste.

The invention provides a compound mycotoxin detoxication agent for a swine feed, which is prepared by combining dandelion extract, clove extract, alpinia galangal extract, superfine ground purslane herb, superfine ground pepper, superfine ground cinnamon, fine ground smoked plum, superfine ground ligusticum wallichii, superfine ground rhizoma curcumae longae and organically modified montmorillonite. Raw materials of the compound mycotoxin detoxication agent are selected and obtained according to the plant species about homology of medicine and food of the National Ministry of Health, and thus the compound mycotoxin detoxication agent has the characteristics of wide source of the raw materials, high bioavailability and no toxicity and residue. The invention provides the compound mycotoxin detoxication agent which is capable of inhibiting propagation of mycetes and absorbing mycotoxin, and is also capable of effectively removing the damage of mycotoxin to the growth performance, the production performance and the health condition to animals.

The invention relates to a Xiangxi rice noodle seasoning marinade which comprises, by weight, 15-24 parts of cloves, 6-17 parts of clove fruits, 14-23 parts of rhizoma nardostachyos, 14-23 parts of fennel fruits, 15-27 parts of nutmeg, 14-23 parts of katsumade galangal seeds, 7-14 parts of fructus amomi, 13-25 parts of cassia twigs, 17-27 parts of hawthorn fruits, 18-36 parts of cinnamon, 9-18 parts of pericarpium citri reticulatae, 11-18 parts of bay leaves, 17-36 parts of fructus anisi stellati, 17-32 parts of wild pepper, 15-29 parts of galangal, 10-21 parts of radix angelicae dahuricae, 9-20 parts of fruits of Japanese cinnamon, 9-19 parts of piper longum, 9-20 parts of rhizoma kaempferiae, 17-27 parts of cardamoms, and 3-14 parts of liquorice. A making method of the Xiangxi rice noodle seasoning marinade comprises the first step of weighing raw materials in proportion, the second step of putting the raw materials into a pot, the third step of heating water in the pot with big fire till the water is boiling for 19-21 minutes, and conducting decoction for 1.8-2.2 hours, and the fourth step of cooling down the boiling water to 28-32 DEG C, putting ginseng, Anhua dark green tea and herba schizonepetae into the pot in proportion, conducting decoction with the big fire till the water is boiling, and conducting decoction with slow fire after the water is boiling for 0.9-1.1 hours, and the fifth step of filtering and removing residues, and the marinade is obtained. The color, the flavor and the taste of the marinade achieve the requirements of modern people, natural coloring and rich taste can be achieved, requirements for long-time storing are met, and people do not worry about getting inflamed with eating too much marinade.

The invention provides a traditional Chinese veterinary medicine capable of helping to digest and removing retention. The traditional Chinese veterinary medicine has the characteristics of replenishing qi to invigorate the spleen, helping to digest and removing retention, invigorating the circulation of blood and dissipating stasis, regulating qi and appetizing, having no toxic or side effects and the like; a machining process is simple, the production cost is low and the immunity of poultry and livestock can be effectively improved; pathogenic bacteria are prevented from generating drug resistance and drug residue; and the output of the poultry and the livestock is improved. The traditional Chinese veterinary medicine is characterized by being formed by the following raw materials: myristica fragrans, rhizoma galangae, elecampane, hot pepper, Jianqu, hawthorns, jatamans valeriana rhizome, carrots, pumpkins, silkworm chrysalis, semen agriophylli squarrosi, anemone vitifolia, rhizoma kaempferiae, hawthorn leaves, rice sprouts, endothelium corneum gigeriae galli, malts, dracontomelon duperreanum, yellow cinnamon roots, hericium erinaceus, sea-buckthorn, liquorice, white paeony roots, Chinese yams, dogwood powder, fructus amomi, dried tangerine or orange peel and agastache rugosus. A preparation method comprises the following steps of: drying the traditional Chinese medicines according to a formula ratio and crushing the traditional Chinese medicines into fine powder of 300-400 meshes; uniformly agitating and homogenizing by ultrasounds at 0-10 DEG C for 10-30 minutes; and sub-packaging to form a finished product.

The present invention discloses an application of galangal diphenyl heptane compounds in analgesic and anti-inflammatory field and the extraction method. The present invention finds the new medical usage of the galangal diphenyl heptane compounds through the long-term studies and can be used in the preparation of the analgesic and anti-inflammatory drugs. The present invention adopts the supercritical carbon dioxide extraction method to extract the lipophilic effective active ingredients diphenyl heptane compounds from the galangal, the extraction efficiency is high, the present invention has no solvent residue toxicity, the natural active ingredients and the thermosensitive ingredients are not easy to be decomposed and damaged, so the natural characteristics of the natural extract can be maintained to the maximum extend. The present invention adopts the molecular distillation technology which is the most modest means for distillation and separation, thus overcoming the shortcomings of high temperature and long heating time in the traditional distillation operations, so the present invention is especially applicable to the separation of the materials with high boiling point and the thermosensitive materials.

The invention discloses barbary wolfberry fruit health wine. The barbary wolfberry fruit health wine is prepared from white wine with alcohol content of 35 degrees and the following traditional Chinese medicines (TCMs): barbary wolfberry fruit, raisin tree seed, cape jasmine fruit, papaya, hemp seed, citrus reticulata, lotus seeds, lesser galangal rhizome, lophatherum herb, fermented soybeans, chrysanthemum, brassica juncea Czerm. Et Coss, rhizoma polygonati, Rhodiola rosea, American ginseng, achyranthes aspera, black peppers, flos sophorae buds, dandelions, semen torreya, spina date seeds, folium cortex eucommiae, fritillaria ussuriensis, astragalus complanatus, tree peony root bark, palmleaf raspberry fruit, wrinkled gianthyssop herb, manchurian lilac bark, pterocephalus hookeri heck, medulla stachyuri and Chinese mahonia stem. The health wine takes the pure TCMs as the raw materials and various TCMs are organically matched and combined. The barbary wolfberry fruit health care wine is easy to absorb by human bodies, has the functions of tonifying middle jiao and qi, warming the spleen and the kidney, achieving nourishing and health care, enhancing the immunity, invigorating the stomach to help digestion, enhancing the physique and improving the sleep quality, is simple in preparation method, is convenient to take, is safe, does not have toxic or side effects and has good taste.

The invention belongs to the field of traditional Chinese medicine preparations for veterinary use and particularly relates to a traditional Chinese medicine preparation for preventing stress syndromes of weanling pigs and a preparation method of the traditional Chinese medicine preparation. The traditional Chinese medicine preparation is mainly prepared from the following raw materials in parts by weight: Chinese mugwort leaves, galangals, cassia seeds, cordate houttuynia, scutellaria baicalensis, purslane, moutan barks, jasmines, mangnolia officinalis, tangerine peels, fingered citron, selfheal, pine needle powder and medical stone flour. The traditional Chinese medicine preparation for preventing the stress syndromes of the weanling pigs, provided by the invention, has the remarkable effects of resisting bacteria and resisting viruses and can be used for remarkably improving the immunity of the weanling pigs; and the traditional Chinese medicine preparation can be used for effectively adjusting the gastrointestinal tract functions of piglets, reducing the diarrhea phenomenon of the piglets, improving the appetite of the piglets, promoting the absorption on nutrient substances, improving the daily gain and feed conversion efficiency of the weanling pigs, and effectively alleviating the stress syndromes of the weanling pigs.

The invention discloses a cooking flavoring for halogen products, comprising the following components: 25 weight portions of common fennel fruit, 16 weight portions of galangal, 25 weight portions of aniseed, 3 weight portions of cardamom, 20 weight portions of cassia, 10 weight portions of scented fruit, 10 weight portions of tsaoko fruit, 20 weight portions of villous amomum fruit, 10 weight portions of pepper, 5 weight portions of lysimachia sikokiana, 15 weight portions of clove, 20 weight portions of licorice, 20 weight portions of galangal seed, 10 weight portions of citronella grass and 10 weight portions of alpinia officinarum hance. The present invention adopts Chinese herbal medicines which are beneficial to human health, having warming effect. The halogen products using the cooking flavoring have fragrant smell and delicious taste, and can stimulate appetite.

The invention provides a preparation method for ass meat. The preparation method comprises the following steps: washing ass meat and putting the ass meat into clean water; immersing for 5 hours; putting a soup pot on fire, and injecting the clean water and boiling; putting the immersed ass meat to be quickly boiled; then putting the ass meat into cold water to be cooled; adding the ass meat into angelica dahurica, astragalus membranaceus, pericarpium citri reticulatae, syzygium aromaticum, alpinia katsumadai hayata, rhizoma kaempferiae, alpinia officinarum hance, salvia farinacea, anises, glycyrrhiza, gingers, amomum tsao-ko, cuminum cyminum, fructus amomi, myrcia, alpinia hainanensis, cinnamons, semen myristicae, angelica sinensis, fennels, aniseeds and the water to be pickled; directly putting the pickled ass meat and juice into the pot to be marinated for 15-20 minutes; marinating and airing for about 10 minutes; and packaging in vacuum and putting the ass meat into a high-temperature sterilization pot to be sterilized for about 10 minutes to obtain the product. With the adoption of the production method, a production process is simple and the ass meat is easy to eat when being opened; and the ass meat has high protein and low fat and has high amino acids and low cholesterol. The ass meat has good health-care effects on arteriosclerosis, coronary diseases and hypertension.

The invention relates to the technical field of feed additives, specifically to a Chinese herbal feed additive for meat duck and a preparation method thereof. Raw materials of the Chinese herbal feed additive are composed of, by weight, 80-100 parts of radix bupleuri, 50-80 parts of mint, 60-80 parts of fructus forsythia, 80-100 parts of perilla, 100-150 parts of cordate houttuynia, 100-150 parts of dandelion, 60-80 parts of clerodendroa cyrtophyllum, 120-150 parts of honeysuckle flower, 60-80 parts of the root of Chinese pulsatilla, 80-100 parts of andrographis paniculata, 120-150 parts of radix astragali, 60-80 parts of scutellaria baicalensis, 140-150 parts of wild chrysanthemum flower, 50-60 parts of motherwort, 120-150 parts of liquorice, 50-60 parts of root of kudzu vine, 120-150 parts of radix isatidis, 100-120 parts of haw, 40-50 parts of dried orange peel and 40-50 parts of galagal rhizome. The additive can effectively enhance appetite and immunity of duck and raise growth rate and slaughtering rate of meat duck, is conducive to digestive absorption of various nutrients, helps raise efficiency of feed utilization and economic benefit of duck breeding, and also can improve duck meat quality and make duck meat to be more nutritious and delicious. The additive has no side effect, and duck will have no drug resistance to the additive.

The invention provides a Chinese medicinal composition for treating chronic appendagitis, which comprises Radix Stemonae, Polyporus, Rhizoma Ligustici Chuanxiong, Radix Semiaquilegiae, Semen Abutili, Lignum Dalbergiae Odoriferae, Cortex Ilicis Rotundae, Herba Clinopodii Polycephali, Folium Pyrrosiae, Rhizoma Alpiniae Officinarum, Fructus Malvae, Fructus Zanthoxyli, Flos Rosae Rugosae, Caulis Aristolochiae, Radix Rubiae, Semen Impatientis, Exocarpium Citri Rubrum, Ginseng Radix, Rhizoma Dioscoreae, Radix Platycodi and Caulis Bambusae In Taenia. The composition directly permeates into inflammatory mass to facilitate local drug absorption; and has the advantages of short treatment course, rapid on-set, and short administration time.

The invention discloses a lamb hotpot condiment. The lamb hotpot condiment comprises the following components in percentage by weight: 0.8 percent of codonopsis pilosula, 0.8 percent of angelica sinensis, 0.8 percent of chicken essence, 0.5 percent of white sugar, 0.5 percent of black pepper, 0.5 percent of cumin, 0.5 percent of foeniculum vulgare, 0.5 percent of monosodium glutamate, 0.5 percent of fructus amomi, 0.5 percent of longan, 0.5 percent of black cardamom, 0.5 percent of cardamom, 0.5 percent of clove, 0.5 percent of pepper, 0.5 percent of red dates, 0.5 percent of Sichuan pepper, 0.5 percent of lycium barbarum, 0.5 percent of illicium verum, 0.5 percent of cinnamon, 0.5 percent of green onion, 0.6 percent of ginger, 0.4 percent of alpinia officinarum hance, 0.3 percent of angelica dahurica, 0.28 percent of bay leaves, 0.02 percent of sesame, 2.0 percent of bean paste, 2.5 percent of salt black bean, 2 percent of butter, 1.5 percent of chili, 1.5 percent of salad oil, 7 percent of beef bone, 3.5 percent of hen, 2.5 percent of salt and 65 percent of pure water. The lamb hotpot condiment looks good, smells good, tastes good, is rich in nutrition and easy to use, and has a nourishing function. Through freezing and refrigerating processes, the lamb hotpot condiment is good in preservation effect, does not contain any food additives and preservatives, and is real green food.

The invention provides a sobering-up buccal tablet and a processing method thereof. The processing method comprises the following steps: 1) mixing raw materials consisting of, by mass, 6 to 15 parts of haw, 3 to 9 parts of grosvenor momordica fruit, 3 to 9 parts of chrysanthemum, 9 to 18 parts of nutmeg, 3 to 9 parts of tsaoko fruit, 6 to 15 parts of kudzu vine root, 6 to 15 parts of kudzu vine flower, 9 to 18 parts of galagal rhizome and 6 to 15 parts of Hovenia dulcis and grinding the raw materials into powder; 2) adding an obtained powdery raw material mixture into a container filled with 100 parts by mass of purified water, carrying out boiling, replenishing the container with another 50 parts by mass of purified water each time when 50 parts by mass of purified water is left in the container, carrying out replenishing three times and finally, turning off flame when only 30 parts by mass of purified water is left in the container; 3) extracting a clear liquid; 4) concentrating the clear liquid until stiff paste is obtained; 5) drying the stiff paste, adding magnesium stearate after drying and carrying out mixing; and 6) carrying out tableting and packaging. According to the invention, the common and side-effect-free raw materials are used for processing of the sobering-up buccal tablet, processing flow is simple, and the raw materials are convenient to purchase.

The invention discloses a Chinese herbal medicine preservative. The Chinese herbal medicine preservative disclosed by the invention consists of a mixed extracting solution of natural Chinese herbal medicines, a propolis extracting solution and purified water, wherein the mixed extracting solution of natural Chinese herbal medicines is prepared from one or several of the following Chinese herbal medicines: medlar, rhizoma galangae, garlic, pepper, fennel, clove, gardenia and rheum officinale. According to the invention, purely natural plant-type Chinese herbal medicine food materials are taken as raw materials, the meat foods or meat products are preserved through natural active ingredients with the effects of killing bacteria, sterilizing and inhibiting microbes contained in the materials, the color, aroma and taste and texture of the meat foods or meat products can be remained, the preservation time is long, toxic and side effects are avoided, and the preserved and cooked meat has light natural aroma of the Chinese herbal medicines, is unique in flavor and has the nutrition and health values. In addition, the preservative is simple in preparation method, purely natural, environment-friendly, rich in raw material source and low in price, does not have any toxic or side effect to the human body and environment and can be subjected to industrial production.

The present invention provides a natural Chinese herb Malatang bottom material decocting method, wherein rhizoma kaempferiae, valeriana tangutica batal, amomum tsaoko, fennel, cuminum cyminum powder, capsicum annuum slices, cinnamomum tamala, licorice root, laurel leaf, piper nigrum granules, clove, lysimachia capillipes hemsl, galanga galangal seed, alpinia tonkinensis gagnep, zanthoxylum bungeanum from Sichuan province and Guizhou province, amomum villosum lour, angelica dahurica, myristica fragrans houtt, piper longum, illicium verum hook.f, gardenia jasminoides ellis, nardostachys jatamansi, murraya paniculata, coriander seed, alpinia officinarum hance, fructus momordicae, angelica, pericarpium citri reticulatae, Xiangsha, ginseng slices, Chinese wolfberry, rapeseed oil, fresh ginger, garlic, onion, rock candy, thick broad-bean sauce, beef tallow, fresh lard, capsicum annuum soaking sauce and fermented soya beans are mixed, and frying is performed for 5-7 h to prepare the product. The natural Chinese herb Malatang bottom material of the present invention has characteristics of no food additive, delicious, fragrant and spicy hot taste, and spicy taste without dryness, and further has effects of cough stopping, phlegm dissipating, nourishing, health preserving, spleen strengthening, stomach benefiting, heat clearing, detoxification, and body immunity improving.

The invention discloses a marinating process of healthy spiced beef with long shelf life and less nutrient loss, which comprises the following steps: splitting beef into cubes, putting the beef cubes in a refrigeration house for freezing, unfreezing the beef cubes, then adding a table salt solution, feeding the beef cubes into a stirrer for stirring, carrying out filtering, coating the surface layer with table salt, and placing the beef cubes in a sealed and compressed mode so as to obtain a first prefabricated material; thoroughly cleaning the first prefabricated material with clear water, adding clear water for boiling, adding cassia bark, cumin, shallots, ginger slices and pepper for boiling, fishing out the first prefabricated material, and draining off the first prefabricated material so as to obtain a second prefabricated material; mixing and boiling aniseed, cumin, rosemaries, alpinia katsumadai hayata, netmeg, alpinia officinarum hance, dried ginger, saffron, vanilla, costus roots, poppy seeds, mint, pepper, amomum tsaoko, licorice roots, honey and clear water, adding the second prefabricated material for boiling, fishing out and draining off the second prefabricated material, frying the second prefabricated material, and then fishing out and draining off the second prefabricated material so as to obtain a third prefabricated material; and putting the third prefabricated material in a baking machine with a rotating function for baking, taking out the third prefabricated material, then adding edible vegetable oil, cooking wine, shallots, ginger slices, cumin and sesame, uniformly stirring the ingredients, and carrying out bagging, sealing and sterilizing so as to obtain the healthy spiced beef with long shelf life and less nutrient loss.

The invention discloses a method for preparing egg food with restorative function, which belongs to the technical field of food preparation. The invention aims at solving the problems of providing a method for ensuring eggs not to be broken and endowing the egg food with health-care functions of strengthening spleen and replenishing the lung, promoting digestion and alleviating pain, and decreasing cholesterol. The adopted technical scheme is that firstly, the following materials are prepared according to the parts in weight: 83-90 of eggs, 3-7 of hawkthorn, 0.05-0.25 of astragalus, 0.05-0.45 of liquorice, 0.01-0.07 of amomum tsao-ko, 0.15-0.35 of lanceolata, 0.05-0.15 of angelica, 0.1-0.4 of red jujube, 0.05-0.25 of alpinia officinarum hance, 0.45-1.05 of fennel, 2-5 of salt, 2-5 of vinegar, 0.01-0.03 of zanthoxylum bungeanum Maxim and 0.01-0.03 of star anise, and finally the eggs are cooked and packed. The eggs are especially suitable for the old and the weak.