863 results about "Amomum tsao-ko" patented technology

The invention discloses a spice for stewing ducks. The spice comprises the following components in parts by weight: 10-30 parts of anises, 10-25 parts of resurrection lily rhizome, 15-30 parts of cinnamon, 10-25 parts of amomum tsao-ko, 5-20 parts of ligusticum wallichii, 5-20 parts of fructus amomi, 20-35 parts of bay leaves, 10-25 parts of fennels, 5-20 parts of syzygium aromaticum, 10-25 parts of rhizoma nardostachyos, 25-50 parts of litsea cubeba and 5-20 parts of pepper. The spice for stewing the ducks is designed according to the climatic features of areas with high humidity; the fragrance of the spice and the effects of appetizing and tonifying spleen are guaranteed; compared with other spices, the spice has the health-care effects of invigorating the circulation of blood, sweating, removing moisture and preventing and treating sore-toxins.

The invention relates to an ecological compound planting method of Paris polyphylla, belonging to the technical field of plant cultivation. The invention utilizes that principle of the stratification of different plants and ecological niche space complementation, adopts the compound planting mode of spruce or Alnus nepalensis+ apple+ Paris polyphylla to improve the survival rate of Paris polyphylla and lower planting cost. The specific steps are as follows: after artificially planting spruce forests or Alnus nepalensis forests for two years, planting Amomum tsao-ko; after planting for one year, developing the ecological compound planting of the Paris polyphylla by the natural shade and water retention effect formed by an artificial forest and apples; reasonable management of a seedling stage and modes, such as reasonable fertilization, weeding, topping, bud picking and the like are utilized to realize the ecological compound planting of the Paris polyphylla. The invention has the advantages of simple operation, low cost, high benefit, small risk, land and labor saving, environment protection, easy popularization and high economic benefit, sets a good basis for artificial scale planting of the Paris polyphylla, has favourable economic benefit, social benefit and ecological benefit.

The invention discloses a traditional Chinese medicine compound for treating diseases of incoordination between the spleen and the stomach and abdominal fullness and distention and a preparation method thereof, in the invention, the traditional Chinese medicine compound mainly comprises the following raw material medicine: medicated leaven, malts, charred hawthorns, charred betel palms, endothelium corneum gigeriae galli, radish seeds, fumitory, dried tangerine peel, dried immature fruit of citron orange, ligaloes, radix auckladiae, sedge grass, fructus meliae toosendan, allium macrostemon, fingered citron, aspongopus, rhizoma zingiberis, rhizoma atractylodis, magnolia officinalis, fructus tsaoko, nutmeg, amomum villosum, poria, rhubarb, aloe, brush-cherry seeds, fructus cannabis, rhizoma coptidis, baikal skullcap root, phellodendron and angelica. The traditional Chinese medicine compound can be prepared into any one commonly used preparation for oral use according to conventional traditional Chinese medicine preparation methods. The traditional Chinese medicine compound can obviously improve the diseases of abdominal fullness and distention, gastric cavity ache, chest and hypochondrium gloom, unhappy mood, indigestion, inappetency, abdominal distention after eating, eructation and acid reflux, bitter taste and dry throat and the like caused by dysfunction of spleen in transport, stomach Qi rising and incoordination between the spleen and the stomach, and has accurate clinic healing effect, obvious healing effect and rapid effect. In the invention, since the traditional Chinese medicine compound basically adopts congeneric drugs which can be used as both food and drugs and is regulated in Chinese Pharmacopoeia to combine, thereby the compound has the advantages of low cost, no side-effect and the like.

The invention relates to a manufacturing method of spiced beef jerky. The method comprises the following steps: splitting fresh beef, pickling the cut beef with salt for 8-15 hours, boiling the pickled beef, removing blood-contained water, then slicing the boiled beef; mixing the sliced beef, water, white sugar and spice uniformly according to the proportion of 40-60 parts of beef, 3-5 parts of water, 4-6 parts of white sugar and 1-2 parts of spice; frying the mixed beef at 100-150 DEG C till dry; drying the fried beef at 50-90 DEG C until the moisture in the beef is 15-30%. The spice comprises 5-8 parts of radix angelicae, star aniseed, Chinese prickly ash and amomum tsao-ko each, 2-3 parts of cinnamon, cloves, round cardamom, amomum villosum and rhizoma kaempferiae each, 1 part of old ginger and liquorice each, and 1 part of equally mixed fennel, bay leaf, nutmeg, radix aucklandiae, galanga, mangnolia officinalis, fructus aurantii, tangerine peel and mint. The method has simple steps. The manufactured beef jerky is yellowish brown, bright in color, fine and smooth to be tasted, suitably salty and sweet, and proper in hardness. The spice has the functions of eliminating smell, retaining freshness, tonifying spleen and appetizing, and can be widely applied to seasoning of other food.

The invention discloses a marinating material of sauced beef and a preparation method of the sauced beef. The preparation method comprises the following steps of using 100 parts of to-be-sauced beef as a base material, and using the following auxiliary materials, wherein pickling materials comprise salt, pepper, star anise and fennel; spicy materials comprise clove, fructus amomi, amomum cardamomum, netmeg, fructus galangae, cinnamon, pepper, star anise, licorice root, bay leaves, root of hairy asiabell, angelica root, amomum tsao-ko, hawthorn, monosidum glutanate and orange peel; seasoners comprise salt, yellow wine, hoisin sauce, soybean source, garlic, ginger, scallion and rock candy; pretreating the raw materials, pickling, pre-cooking, preparing marinating water, soaking into the marinating water, preparing in the marinating water, cooling, and packaging the finished product, so as to obtain the sauced beef product. The sauced beef has the advantages that by adopting a formula, the flavor of the prepared sauced beef is particular, and the mouth feel is good; the flavor of the sauced beef is furthest maintained by the method of controlling the flavor deteriorating of the sauced beef, and the shelf life of the product is obviously prolonged.

The invention discloses a making method for sweet potato dried tofu. The sweet potato dried tofu is made by the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of gracilaria lemaneiforms, 10-12 parts of brasenia schrebei, 35-40 parts of sweet potato, 10-15 parts of salviae miltiorrhizae, 10-12 parts of common scouring rush herb,10-12 parts of petasites tatewakianus kitam, 10-12 parts of radix angelicae dahuricae, 10-12 parts of water dropwort, 10-12 parts of pumpkin flower, 5-8 parts of potentilla chinensis, 20-30 parts of capsicum annuum, 5-8 parts of pitaya flower,10-12 parts of rhodiola, 10-12 parts of polygonatum odoratum, 10-12 parts of lentinula edodes, 10-12 parts of mulberry leaf, 8-10 parts of lily, 8-10 parts of lentinula edodes, 5-8 parts of perilla leaf, 3-6 parts of hericium erinaceus, 3-4 parts of amomum tsao-ko. Compared with the prior art, various edible wild herbs and medicinal and edible traditional Chinese medicine health-care ingredients are added into raw materials of the dried tofu, the sweet potato has the functions of tonifying the spleen and stomach, aiding digestion, nourishing kidney and boosting essence, and reducing glucose, bean dregs are reduced by adopting repeated grinding process, dietary fiber in the bean dredges are added into soybean milk so as to facilitate the gastrointestinal motility of a human body and help defecation; and brine contains various traditional spices, and ingredients of American ginseng and the like, thereby enhancing the human immunity and prolonging the life.

An auxiliary material and a method for preparing sliced dried beef by the aid of the auxiliary material relate to the technical field of meat processing. The auxiliary material comprises galangal, myrcia, anise, black pepper, wild pepper, spicy pepper, cinnamon, fennel, glycyrrhiza, myristica fragrans, amomum tsao-ko, lemongrass and chilli. The method for preparing sliced dried beef by the aid of the auxiliary material includes raw material selecting and neatening; a curing procedure; an air drying procedure; a neatening procedure; a cooking procedure; a baking procedure; a primary packaging procedure; a sterilizing procedure; and a secondary packaging procedure. A traditional production process including salting and natural air drying is combined with an industrial production process including microwave drying and sterilizing and high-temperature and high-pressure sterilization in the method for preparing the sliced dried beef, advantages of the traditional production process and the industrial production process are complemented, so that moistures of different layers of the sliced dried beef are distributed uniformly, production energy consumption is reduced effectively, color, fragrance, taste and nutritional substances of the sliced dried beef are kept well, a sterilizing effect is realized, storage and quality guarantee of the sliced dried beef are facilitated, a non-fried baking process is adopted, the original nutritional substances of beef are kept effectively, protein loss is reduced, coking is stopped, carbohydrate is avoided, and needs of different people groups are met to the greatest extent.

The invention discloses beef granules which comprise beef, pork, fish, crab cream, salt, white sugar, monosodium glutamate, fructus amomi, diced cinnamomum, bay leaves, angelica dahurica, ginger, pericarpium citri reticulatae, cassia bark, amomum tsao-ko, pepper and cinnamon. The invention further discloses a preparation method of the beef granules, and the method comprises the steps of sorting, cleaning, disacidifying, sterilizing, feeding, packaging and the like. The beef granules provided by the invention are prepared by adopting a creative processing technology, are excellent in taste and delicious, is convenient to eat and have a high nutritional value.

The invention relates to a preparation process and a sterilization method for instant flavor fish. The preparation steps are as follows: removing scale, viscera, the head, the tail and fishbone from a 1.5 to 2kg fresh grass carp, and cleaning, draining and dividing the grass carp into fish blocks of about 2cm in width; salting the fish blocks with 2%(w / w) salt, 1%(w / w) white spirit and 1%(w / w) white vinegar at the temperature of 5 DEG C for 3h by using a low-temperature dry salting method; drying the fish blocks with hot air at the temperature of 50 DEG C for 18-24h; seasoning with 2%(w / w) plant oil, 1%(w / w) horseradish, 5%(w / w) pickled pepper and natural flavor (including cassia, star anise, fennel, amomum tsao-ko, radix glycyrrhizae and Chinese red pepper) in an appropriate amount; performing vacuum packing; and irradiating the fish blocks with a 1.11*106Bq cobalt source for sterilization, wherein the irradiation dose is 3kGy and the irradiation temperature is normal temperature. Compared with the traditional high-temperature and high-pressure sterilization, and the product irradiated for sterilization is reduced in color and increased in hardness and chewiness, the content of hydrolysis amino acid is basically the same, and the quantity of each microbe is less than 10cfu / g, this shows that the fish product irradiated for sterilization is better in sensory quality and physical and chemical quality, and more suitable for sterilization of the flavor fish.

The invention relates to a liquid condiment for cooking food, which consists of the following ingredients in parts: 1-5 parts of anise, 1-5 parts of pepper, 1-2 parts of Foeniculum vulgare, 1-2 parts of Syzygium aromaticum, 1-2 parts of Amomum tsao-ko, 1-2 parts of liquorice, 1-2 parts of Amomum cardamomum, 1-2 parts of myristica fragrans, 0.5-1.5 parts of radix angelicae, 0.5-1.5 parts of Alpinia katsumadai, 0.5-1.5 parts of myrcia, 0.5-1.5 parts of long pepper, 0.5-1.5 parts of fructus galangae, 0.5-1.5 parts of dried tangerine or orange peel, 0.25-0.75 part of cinnamon, 0.25-0.75 part of rhizoma kaempferiae, 0.25-0.75 part of elecampane, 0.25-0.75 part of galangal, 0-3 parts of hawthorn, 0-3 parts of black pepper and 0-5 parts of soybean. The liquid condiment integrates various Chinese medicinal crops and seasoners, is convenient to use and suitable for being fried, stewed and cooked in a stuffing mixing manner, has the functions of well nourishing and seasoning tonifying the spleen and appetizing, removing the smell of mutton and promoting the freshness and removing the fishy smell and peculiar smell and has rich, pure and sustained fragrance.

The invention is a nutritious and health flavoring. Its character: composed of clove 1.5-3g, benzoin 0.5-1.5g, eaglewood 1-2g, fennel 2.5-3.5g, sandalwood1-2g, Costus root1.5-2.5g, Bay leaves1.5-2.5g, cinnamon 1-2g,. Angelica dehurica 1.8-3g, baikou 2-3g, caokou 2.5-3.5g, Amomum tsao-ko Crevost et Lemaire 2-3g, hongkou 1.5-2.5g, liquorice 1-2g, roukou 1-2g, angelica 0.5-1.2g, Codonopsis pilosula 0.6-1.2g, rhizoma zingiberis 2.5-3.5g, Zanthoxylum bungeanum 2-3g, aniseed 2.6-3.5g, dried tangerine or orange peel 0.6-1.3g, almond 1-1.8g, fructus amomi 0.5-1.2g, bibo 0.5-1.2g, Schisandra chinensis 1.6-2.5g, galingale 2-3g, haw 2-3g, and Kaempferia galanga L 1-2g. For long-time drinking, it extremely benefits health of body. And it can eliminate peculiar smell of raw material of dishes, easy to use, short-cut, and ideal for family.

The invention relates to a manufacturing method of spicy beef jerky. The method comprises the following steps: splitting fresh beef, pickling the cut beef with salt for 8-15 hours, boiling the pickled beef, removing blood-contained water, then slicing the boiled beef; mixing the sliced beef with water, white sugar and spice uniformly according to the proportion of 40-60 parts of beef, 3-5 parts of water, 4-6 parts of hot pepper-containing water and 0.5-1 parts of spice; frying the mixed beef at 100-150 DEG C till dry; drying the fried beef at 50-90 DEG C until the moisture in the beef is 15-30%. The spice comprises 5-8 parts of radix angelicae, star aniseed, Chinese prickly ash, and amomum tsao-ko each, 2-3 parts of cinnamon, cloves, round cardamom, amomum villosum and rhizoma kaempferiae each, 1 part of old ginger and liquorice each, and 1 part of equally mixed fennel, bay leaf, nutmeg, radix aucklandiae, galanga, mangnolia officinalis, fructus aurantii, tangerine peel and mint. The method has simple steps. The manufactured beef jerky is yellowish brown, bright in color, fine and smooth to be tasted, suitably salty and sweet, and proper in hardness. The spice has the functions of eliminating smell, retaining freshness, tonifying spleen and appetizing.

The invention relates to a hotpot condiment which is prepared from the following raw materials in parts by weight: 2-3 parts of anise, 2-3 parts of Astragalus membranaceus, 2-3 parts of fructus amomi, 3-5 parts of pericarpium citri reticulatae, 1-2 parts of radix angelicae, 0.5-1 parts of Syzygium aromaticum, 4-8 parts of kaempferiae, 2-3 parts of Angelica sinensis, 0.5-1 parts of round cardamom, 0.5-1 parts of piperis longi, 1-2 parts of fennel, 3-6 parts of galangal, 1-2 parts of cinnamon, 2-3 parts of cumin, 1-1.5 parts of Amomum globosum loureiro, 1-2.5 parts of netmeg, 0.5-1 parts of Amomum tsao-ko, 1-2.5 parts of liquorice, 2-3 parts of myrcia, 1-2.5 parts of michelia hedyosperma law and 10-15 parts of salad oil. The hotpot condiment provided by the invention integrates the characteristics of various Chinese herbal medicines, so that the hotpot condiment prepared is difficult to make body get inflamed, enriches yin and nourishes kidney, is delicious in taste, nutritional and healthy, has the effects of nourishing yin and tonifying yang, building body and strengthening brain, enhancing qi and improving eyesight and the like, and is more benefit for people to eat.

The invention discloses a laying hen feed. The laying hen feed is prepared from 20-25 parts of egg shell, 20-25 parts of duck shell, 50-60 parts of calcium carbonate powder, 480-500 parts of wheat flour, 60-70 parts of pearl barley flour, 5-8 parts of almond flour, 5-10 parts of barley flour, 10-14 parts of yeast, 7-10 parts of citric acid, 10-15 parts of white granulated sugar, 5-9 parts of tea leaf, 4-6 parts of bitter gourd, 5-7 parts of amomum tsao-ko, 5-7 parts of ginger peel, 6-9 parts of tenuifolia and 4-5 parts of phagostimulant. The laying hen feed has the advantages that as the egg shells are fermented, calcium in the egg shells is fully dissolved out by fermented acid and nitric acid, the Chinese herbal medicines have nutritional and medicinal functions and can be used for improving the immunity of animal organisms and reducing the occurrence of diseases in a feeding process, the using amount of drugs is reduced, safe animal products are produced, and the produced eggs have thick shells.

The invention relates to a composition having effect of fortifying spleen and dispelling dampness and a preparation method thereof. The composition includes, by weight, 1-3 parts of apricot kernels, 1-3 parts of platycodon grandiflorum, 3-5 parts of poria cocos, 3-5 parts of coix seeds, 3-5 parts of white hyacinth beans, 4-6 parts of Chinese yam, 4-6 parts of lotus seeds, 0.5-3 parts of fructus amomi, 0.5-3 parts of amomum tsao-ko, 4-6 parts of pericarpium citri reticulatae, 4-6 parts of malt, 4-6 parts of hawthorns and 1-3 parts of licorice roots. In the invention, the basic formula is formedby fine design with raw materials including the apricot kernels, the platycodon grandiflorum, the poria cocos, the coix seeds and the like, wherein active components are extracted to form the composition. The composition has the effect of fortifying spleen and dispelling dampness, is safe and is free of toxicity and side effects, is convenient to use and low in cost and has great commercial prospect.

A Chinese medicine is prepared from the fruit, stem, leaf and root of amomumtaso-kocrevost etlemaire through washing, drying in air, squeezing to obtain juice containing volatile oil distilling to obtain volatil oil, proportionally mixing it with matrix, and preparing dripping pills, softgels, capsule tablet, etc. Its usage is also disclosed.

The invention belongs to the technical field of food, and particularly relates to spicy and hot salted meat or preserved meat and a preparation method thereof. The spicy and hot salted meat or preserved meat is characterized by comprising the following ingredients per 1000g meat: 15-50g refined salt, 15-50g chili, 15-20g pepper, 5-10g amomum tsao-ko, 30-100g white spirit, 20-50g sticky rice, 10-20g sesame, 10-20g randia cochinchinensis, 10-15g ginger, 10-20g white sugar and 5-8g anise. The preparation method comprises the steps of cleaning, initial curing, mixing, secondary curing and sealing. A preparation technology is simple, and the prepared salted meat or preserved meat has the advantages of unique flavor, good taste, convenience in eating, long shelf life and the like.

The invention discloses a Chinese medicine composite with a sun-screening function and a preparation method and application of an extract thereof in sun-screening cosmetics. The Chinese medicine composite comprises alpinia japonica, basil, Amomum tsao-ko, linden flower, sage and tussilago. The extract of the Chinese medicine composite is prepared by the following steps of: crushing the Chinese medicinal raw materials, screening, adding an extracting solvent (such as water, ethanol and ethanol aqueous solution), heating and refluxing for extracting, decoloring extracting solution with activated carbon, filtering, and finally concentrating extracting solution into an extractum shape under reduced pressure. The extract of the Chinese medicine composite can absorb ultraviolet rays effectivelyand has the effects of clearing away radicals very well and restraining the activity of tyrosinase, is a safe and efficient sun-screening agent and can be applied to sun-screening cosmetics.

The invention discloses a method for pickling spicy and hot acidulated fish. The production method is characterized by comprising the following steps: (1) killing and cleaning fresh fish, and splitting the fish from the back; (2) pickling with refined salt and wine; (3) uniformly mixing sticky rice and sesame, and adding chilli, pepper and amomum tsao-ko; (4) placing all ingredients in fish maws, and wrapping the ingredients with the fish; and (5) placing the fish in a crock, flatly paving a layer of the sticky rice among the fish, covering the uppermost layer with the sticky rice, and sealing the crock. The pickling formula is as follows: the ingredients including 15-50 g of refined salt, 15-100 g of chilli, 15-50 g of pepper, 5-10 g of amomum tsao-ko, 15-50 g of wine, 50-250 g of sticky rice and 10-20 g of sesame are prepared for every 1000 g of fish. The pickled acidulated fish has the advantages of being unique in flavour, good in taste, simple in process production, convenient to eat, long in expiration date and the like.

The invention discloses a lamb spine hot pot seasoning, and relates to a seasoning. The lamb spine hot pot seasoning provided by the invention is prepared from the following raw materials in parts by weight: 2-6 parts of momordica grosvenori, 1-3.5 parts of fennel, 1.5-4 parts of cinnamon, 0.5-2.5 part of cumin, 0.5-3 part of pepper, 1-3 parts of galangal, 1-6 parts of myrcia, 1-4 parts of chilli, 1-3 parts of white pepper particles, 0.5-2.5 parts of netmeg, 0.5-3 part of radix angelicae, 1-4 parts of amomum tsao-ko, 1-2 parts of long pepper, 0.5-3.5 part of astragalus mongholicus, 0.5-1.5 part of Shengdi, 1-3 parts of angelica sinensis, 1-5 parts of pericarpium citri reticulatae, 1-5 parts of flower bud of lily magnolia, 2-6 parts of lycium barbarum L, 0.5-2.5 part of resurrection lily rhizome, 1-4 parts of syzygium aromaticum, 2-5 parts of longan and 0.5-2.5 part of liquorice. The lamb spine hot pot seasoning provided by the invention can be used for removing odor and oil, so that lamb spine hot pot is mellow in mouthfeel, and is fresh in soup and tender in meat; nutrition ingredients of food can be absorbed more easily by a human body; and the lamb spine hot pot has the efficacies of regulating physique, strengthening the spleen and stomach, and enriching yin and nourishing kidney.

The invention discloses a spice for marinating eggs and a method for marinating eggs, and relates to the field of food processing. The spice is prepared by the following raw materials: 1-5 parts of salt, 10-20 parts of sugar, 2-10 parts of chicken essence, 1-6 parts of monosodium glutamate, 10-20 parts of chilies, 2-5 parts of peppers, 0.5-1.2 parts of anise, 0.5-1 part of cinnamon, 0.05-0.2 part of clove, 0.1-0.2 parts of sodium cyanide, 0.1-0.3 part of Amomum tsao-ko, 0.1-0.2 part of liquorice and 0.1-0.3 parts of myrcia. The method for marinating the eggs comprises the following steps: selecting fresh eggs, cooking the eggs thoroughly and peeling off shells of the eggs so as to obtain the eggs without the shells; putting the eggs without the shells into oil with the temperature of 150-200 DEG C for frying so as to obtain deep-fried boiled eggs; preparing brine; heating the brine until the brine is boiled up; cooling the boiled brine to 50-80 DEG C; adding the deep-fried boiled eggs to the brine; keeping the temperature of the deep-fried boiled eggs for 1-2 h so as to obtain marinated egg semi-finished products. The spice for marinating the eggs and the method for marinating the eggs, disclosed by the invention, have the advantages that the eggs can be prepared with spicy and sweet palates, the marinating time is reduced, the egg whites of the marinated eggs are prevented from being hardened and the mouth feels of the marinated eggs are better.

The invention discloses an amomum tsao-ko seedling cultivating method and belongs to the technical field of traditional Chinese medicine cultivation. The amomum tsao-ko seedling cultivating method comprises the specific steps of variety selection, seed treatment, seedling cultivating land selection, soil preparation, seeding, sunshelter building, seedling management and the like. The amomum tsao-ko seedling cultivating method has the advantages that the material selection is convenient, the working procedure is simple and the emergence rate of the amomum tsao-ko reaches 80%-90% and is increased by 15%-20% compared with the prior art; meanwhile, disease infection is rare, and fast growth and high and stable yield can be achieved after transplantation.

The invention belongs to the field of food additives and in particular relates to a compound spice condiment and a preparation method thereof. The condiment is prepared from the following raw materials: cinnamon, fennel, fructus amomi, radix angelicae, bay leaves, costus root, rhizoma kaempferiae, wild peppers, galangal, orange peels, amomum tsao-ko, chives, dried ginger, liquorice, myristica fragrans, black peppers, tarragon, purple perilla and salt. The compound spice condiment adopts natural spices as raw materials, so that processed foods and cooked dishes are excellent in color, aroma and taste and good in mouth feel, and have the effects of adding nutrition to and protecting the health of a human body. The compound spice condiment is rich in raw materials, easy and convenient to prepare and low in cost.

The invention belongs to the field of food condiments and particularly relates to a chicken essence condiment. The chicken essence condiment is prepared from table salt, monosodium glutamate, white granulated sugar, natural chicken powder, hydrolyzed vegetable proteins, eggs, yeast flavor powder, ginger powder, syzygium aromaticum, amomum tsao-ko, cinnamons, glycyrrhiza uralensis, fructus amomi, shelled barley, pericarpium citri reticulatae, pepper, onion powder, maltodextrin and starch by refining. The chicken essence condiment is used as a new-generation chicken essence condiment so that the umami and the flavor can be increased and the nutritional ingredients including amino acids, vitamins and the like needed by a human body can also supplemented; the chicken essence condiment has a dietary therapy effect and is beneficial to health after being eaten for long time.

The invention discloses a mutton marinating flavor. The mutton marinating flavor comprises the following raw materials by weight: 15 to 30 g of anise, 10 to 20 g of cassia bark, 15 to 25 g of fennel, 5 to 15 g of licorice, 5 to 15 g of Kaempferiae Rhizoma, 1 to 7 g of Nardostachys jatamansi, 15 to 30 g of Chinese prickly ash, 5 to 15 g of villous amomum fruit, 5 to 15 g of dried orange peel, 2 to 10 g of sandalwood, 1 to 8 g of Katsumadai seed, 10 to 20 g of Amomum tsao-ko, 5 to 15 g of clove, 90 to 120 g of ginger, 100 to 200 g of green Chinese onion with root hairs, 350 to 500 g of rock sugar, 5 to 10 g of monosodium glutamate, 350 to 500 g of refined salt, 4000 to 6000 g of fresh soup and 40 to 70 g of refined oil. According to the invention, the smell of mutton can be removed by using the marinating flavor and marinating process, and marinated mutton does not have muttony smell and tastes good.

The invention belongs to the Chinese medicine field, in particular to a plant polysaccharide PS-1, the preparation method thereof and the application in the preparation of anti-complement medicine. The invention obtains PS-1 through separating and extracting from the water extract of Chinese herbal compound used for preventing severe acute respiratory syndrome (SARS) and composed of houttuynia cordata, chrysanthemum indicum L, artemisia capillaries, eupatorium fortune and Amomum tsao-ko in the proportion of 15:6:15:10:3; as proven in the experiment that PS-1 respectively has inhibition effect on the classical pathway and alternative pathway of the activation of complement, acts on the ingredients of C1q, C1r, C1s, C2, C3,C4,C5 and C9, and has no anticoagulative effect. The plant polysaccharide PS-1 can be further used as an active ingredient for the preparation of new anti-complement medicine.

The invention discloses a green pig feed and a preparation method thereof. The green pig feed comprises the following raw materials: by weight, 50-60 parts of corn, 120-130 parts of corncob, 5-10 parts of middling power, 3-8 parts of wheat bran, 50-60 parts of rice bran, 1-2 parts of shrimp shell powder, 1-2 parts of jujube root, 5-8 parts of poplar leaf, 10-20 parts of corn stalks, 4-8 parts of wheat stalks, 0.1-0.2 part of nidus vespae, 1-2 parts of Chinese wolfberry leaf, 1-2 parts of chrysanthemum, 1-2 parts of amomum tsao-ko, 3-5 parts of vinegar residue, 1-2 parts of zeolite powder, 1-2 parts of sunflower flower disc, 1-2 parts of anoectochilus roxburghii, 1-2 parts of pomegranate leaf, 1-2 parts of chestnut shell, 1-2 parts of wild chrysanthemum, 1-2 parts of red pepper, 2-3 parts of pear leaf, 3-5 parts of hawthorn seeds, 1-2 parts of rehmannia glutinosa leaf and 1-2 parts of catalpa ovate flower. The green pig feed does not contain any antibiotics, but contains Chinese herbal medicine compositions. The green pig feed has the functions of stomach strengthening and digestion promoting, heat clearing and detoxicating and the like, can help to eliminate endotoxin of pigs, keep the pigs in good growth states, and can prevent diseases of the pigs. Because all of the Chinese herbal medicine compositions are commonly used medicines of people, the green pig feed has no toxic and side effects, and can improve the pork quality of the pigs and make pork more suitable for the people to eat.

The invention discloses a hotpot seasoning and a production method thereof. The hotpot seasoning is prepared from raw materials in parts by weight as follows: 80-100 parts of rapeseed oil, 0.5-2 parts of fresh ginger, 1-2 parts of garlic, 1-3 parts of Chinese onion, 2-5 parts of Pixian bean sauce, 6-8 parts of dried chilies, 0.5-2 parts of star anise, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of cardamom, 0.1-1 part of fennel, 0.01-0.05 parts of cloves, 0.5-1 part of zanthoxylum schinifolium, 0.1-1 part of cortex cinnamomi, 0.1-1 part of amomum tsao-ko, 0.1-1 part of radix lithospermi, 0.01-0.05 parts of bay leaves, 0.01-0.05 parts of vanilla, 1-2 parts of algae iodate salt, 0.1-0.5 parts of rock candy, 1-2 parts of white sesame seeds, 1-3 parts of fermented glutinous rice and 1-5 parts of cooking wine. The produced hotpot seasoning has bright red soup color, tastes refreshing and smooth and has the efficacy of dispelling cold, promoting appetite, removing fat and reducing blood pressure.

The invention provides a braised food condiment, a method for preparing braised foods and the braised foods. The braised food condiment is prepared from the following components in percentage by weight: 10%-15% of anise, 3%-10% of galanga resurrectionlily rhizome, 5%-10% of cinnamon, 5%-10% of amomum tsao-ko, 2%-8% of clove, 5%-10% of bay leaves, 5%-10% of liquorice, 5%-10% of angelica root, 5%-10% of fennel, 6%-10% of fructus amomi, 5%-10% of netmeg, 5%-10% of alpinia katsumadai hayata, 5%-10% of long pepper, 5%-10% of hawthorn fruits and 5%-10% of dried tangerine or orange peel. The method for preparing the braised foods comprises the following steps: adding water into an old hen, pig bones and fresh ginger and boiling to obtain broth; adding an NK206 condiment bag and salad oil; boiling and adding the braised food condiment, a basic condiment, an NK208 condiment bag, green onions and ginger; boiling to obtain soup stock; and putting food raw materials, boiling for 25-30 minutes, then turning off fire and braising for 10-20 minutes. The braised foods obtained by the application have the characteristics of moisture preservation, peculiar smell removal, fat degradation and long shelf life, and the freshness and tenderness of the food materials are kept.