101 results about "Amomum tsaoko" patented technology

The invention discloses a traditional Chinese medicine fermentation composition with a qi and blood nourishing function and a preparation method thereof, and belongs to the technical field of health care products. The traditional Chinese medicine fermented composition is prepared from the following raw materials in parts by weight: 15-20 parts of codonopsis pilosula, 12-18 parts of angelica sinensis, 5-10 parts of longan aril, 3-7 parts of purslane, 2-6 parts of brassica juncea, 4-9 parts of amomum tsao-ko and 5-11 parts of asparagus cochinchinensis. The traditional Chinese medicine fermentation composition is prepared through synergistic compatibility of various traditional Chinese medicines, an efficient extraction process and a multi-strain synergistic fermentation process, the qi and blood tonifying effect of the traditional Chinese medicine fermentation composition can be remarkably improved, and an innovative solution is provided for industrial production of qi and blood tonifying health care products.

The invention provides a Mongolian medicine composition capable of nourishing blood and cardiac muscle, relaxing chest, diminishing swelling and inhibiting Bada dry Heray as well as a preparation method and application of the Mongolian medicine composition, and belongs to the technical field of Mongolian medicines. The Mongolian medicine composition provided by the invention is prepared from the following raw materials: fructus choerospondiatis, nutmeg, tabasheer, flos carthami, pomegranate, fructus crataegi, fructus tribuli, cluster mallow fruit, folium rhododendri daurici, fructus piperis longi, fructus tsaoko and fructus amomi rotundus. The Mongolian medicine composition provided by the invention has the effects of nourishing blood and cardiac muscle, inhibiting Badaozhi, relaxing chest and diminishing swelling, can be applied to treatment of chronic cardiac insufficiency, pulmonary heart disease, dilated heart disease and various edema, and can achieve a remarkable treatment effect.

The invention discloses a sauce marinated product in the technical field of food processing. Comprising the following raw materials in parts by weight: 500-800 parts of meat raw materials, 20-40 parts of local dried chilies in Guizhou, 5-10 parts of star aniseeds, 3-8 parts of Chinese cinnamon, 2-5 parts of bay leaves, 5-10 parts of Chinese prickly ash, 10-20 parts of fresh ginger, 10-15 parts of garlic, 20-30 parts of soy sauce, 15-25 parts of cooking wine, 10-20 parts of crystal sugar, 5-10 parts of salt, 3-5 parts of monosodium glutamate, 2-5 parts of rhizoma kaempferiae, 1-3 parts of fructus tsaoko, 0.5-2 parts of cloves, 1-3 parts of fructus amomi, 2-5 parts of dried orange peel and 1-3 parts of licorice roots. The sauce marinated product is stable in flavor, low in salt, healthy, suitable for large-scale production, uniform in quality and rich in flavor level through standardized raw material ratio and process.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The invention discloses a processing method for removing fishy smell of duck meat pickled by herbal medicines and seasoned by spiced salt and keeping nutrition, freshness and tenderness, and relates to the technical field of duck meat processing.The processing method comprises the steps that after a whole duck is subjected to bloodletting, defeathering, feather removal, viscera removal, knife scratching and other treatment, tenderization treatment is conducted through a duck meat tenderization agent prepared from bromelain, papain, ficin and the like, and then the duck meat is put into a pot to be processed; boiling herbal raw materials such as amomum tsao-ko, radix angelicae, cinnamon, anise, liquorice, fennel, pepper, clove, lemongrass and rhizoma kaempferiae, mixing the herbal raw materials with spiced salt, syrup and the like to obtain pickling seasoning, airing, and smearing honey water on the surface of duck meat before steaming or baking to remove fishy smell and keep the duck meat nutritional, fresh and tender. According to the processing method, the fishy smell and the peculiar smell of the duck meat can be effectively removed, the lasting fresh fragrance is maintained, the nutrition and the tenderness of the duck meat are kept, and the processing method is simple, conforms to the environment-friendly trend and can be applied on a large scale.

The utility model relates to the technical field of amomum tsao-ko bud and bud protection, and discloses an amomum tsao-ko bud and bud protection device which comprises soil, an amomum tsao-ko bud and an amomum tsao-ko trunk, the top of the soil is fixedly connected with the amomum tsao-ko bud, and the position, corresponding to the top of the soil, of the outer side of the amomum tsao-ko bud is movably connected with the amomum tsao-ko trunk. The top of an amomum tsao-ko trunk is fixedly connected with the top of soil, and a large amount of rainwater directly falling on amomum tsao-ko flower buds can be effectively blocked and dispersed by designing the inclined rain baffle, so that physical damage and disease infection possibly caused by rain wash to young and tender flower buds are avoided, normal growth and development of amomum tsao-ko are ensured, and the survival rate of the amomum tsao-ko is increased. The rain shielding plate not only plays a role in shielding rain in rainy days, but also can provide proper sun shading for the amomum tsao-ko flower buds in sunny days, so that the influence of high temperature caused by direct sunlight is reduced, the local microclimate is favorably adjusted, and the amomum tsao-ko is protected from heat damage.

The invention relates to the technical field of food processing, and particularly discloses a novel composite nutritional seasoning liquid which is prepared from the following raw materials in parts by weight: edible salt, old ginger, garlic, onion, shiitake mushroom, kelp, Chinese dates, Chinese wolfberry fruits, Chinese yams, dry red peppers, Chinese prickly ash, orange peels, mint, haws, lemons, star anises, cassia barks, amomum tsao-ko, rhizoma kaempferiae, fennel and the balance of purified drinking water. The preparation method comprises the following steps: S1, dividing raw materials; s2, A flow extraction; s3, extracting the flow B; and S4, cold recombination. According to the method, the raw material is divided into the B flow thermosensitive aromatic flow, the low temperature of 15-40 DEG C and the ultrasonic frequency of 20-45 kHz are adopted for auxiliary extraction, and due to the non-thermal extraction mode, thermal damage of the high temperature to the thermosensitive raw material in the B flow is avoided, and the effects of effectively retaining the aromatic substances and the active ingredients and preventing the aromatic substances and the active ingredients from being degraded and volatilized in the preparation process are achieved.

The utility model relates to the technical field of amomum tsao-ko airing racks, and discloses a novel amomum tsao-ko airing rack which comprises a bottom plate, four universal wheels are fixedly installed at the bottom of the bottom plate, the four universal wheels are all arranged at the bottom of the bottom plate in a rectangular array mode, a supporting rod is fixedly installed in the middle of the upper surface of the bottom plate, and the supporting rod is connected with the bottom plate. According to the novel amomum tsao-ko airing rack, a handle on a third airing plate is pulled upwards, so that a guide rod drives the third airing plate to be lifted upwards, then a worker rotates a second airing plate to reset the second airing plate, and after the second airing plate is reset, the second airing plate is lifted upwards, so that the third airing plate is lifted upwards. And when a worker loosens and pulls a third airing plate, a spring and a guide rod drive the third airing plate to reset, so that a clamping block of a second airing plate is clamped into a clamping groove in the bottom of the third airing plate, the second airing plate is limited, and meanwhile, the overall area of the airing rack is well reduced.

The invention provides a rapid enzyme deactivation method suitable for amomum tsao-ko, and the method can maintain the quality of amomum tsao-ko, significantly improve the drying efficiency and improve the appearance quality of amomum tsao-ko. During pretreatment, impurities and immature amomum tsao-ko are removed through vibration screening, the uniform quality of raw materials is guaranteed, the amomum tsao-ko is cleaned through a soft bristle roller, meanwhile, a wax coat on the epidermis of the amomum tsao-ko is preliminarily damaged through friction, a water dissipation channel is broken through, and the duration of subsequent processing is shortened. The fresh amomum tsao-ko before drying is subjected to enzyme deactivation treatment by adopting steam, key indexes such as drying time, moisture content, volatile oil content and appearance quality under different treatment conditions are compared by a system, and optimal enzyme deactivation process parameters are screened out. Results show that the drying efficiency can be improved by 45.15% when the steam fixation is performed for 10 minutes at the steam temperature of 115 DEG C, the volatile oil content of the dried fruits is not remarkably different from that of a control group, and the appearance and condition of the product are remarkably improved at the same time.

The present invention discloses a beef powder production method, and relates to the field of beef powder production, the beef powder production method comprises the following steps: S1: a marinating material selection step: firstly selecting cassia bark, star anise, fennel, murraya paniculata, clove, lemongrass, myrcia, cardamom, lysimachia foenum-graecum hance, amomum tsao-ko and licorice for standby application; filling cinnamon, anise, fennel, murraya paniculata, clove, lemongrass, myrcia, cardamom, lysimachia foenum-graecum hance, amomum tsao-ko and liquorice into a large white gauze, and sewing and sealing the white gauze to prepare a material bag; according to the present invention, the cooking difficulty can be substantially reduced so as to make more people benefit from the cooking difficulty, the difficulty that the majority of young people want to eat meat but do not make meat or dare not to eat meat can be solved, and the beef powder can meet the present requirements on the premise of simple operation and no loss of the nutritional value.

The utility model relates to a device for planting amomum tsao-ko under a forest based on cyclic utilization of mushroom dregs, and belongs to the technical field of amomum tsao-ko planting. Amomum tsao-ko seedlings are planted through a hand-held structure, the drilling head is driven by the supporting assembly to be opened or closed, planting holes can be rapidly formed in soil, meanwhile, the Amomum tsao-ko seedlings are planted in the planting holes, the time for digging soil through a shovel is greatly shortened, planting efficiency is improved, and meanwhile, the planting efficiency is improved. Planters do not need to squat on the ground for operation, the fatigue problems of waist soreness, back pain and the like are solved, and the labor intensity is reduced.

The present application belongs to the technical field of livestock feed additives, and discloses a compound plant extract additive for resisting and promoting growth of feed and a preparation method thereof. The additive is composed of not less than 40% of the compound plant extract and not less than 5% of the compound essential oil. The plant extract is selected from the group consisting of Rhizoma Coptidis, Radix Aucklandiae, Radix Scrophulariae, roasted foxtail millet, leaves of Alchornea trewioides, moxa licorice and Amomum kravanh as raw materials; the essential oil part includes cinnamaldehyde, cassia oil, cinnamon oil, thymol and oregano oil to form a synergistic antibacterial aromatic system. The starch-arabic gum protein composite wall material is used for microencapsulation to realize slow release and adapt to the feed granulation condition. The bitterness and irritating odor are covered by the flavoring technology to improve the animal feed intake and palatability. The additive has multiple functions of resisting and preventing diarrhea, enhancing immunity, promoting growth and improving meat quality, is natural in origin, free of antibiotics, and has no residue and no drug resistance, and is suitable for long-term feeding.

1. The name of this design product: Packaging Box (Caoguo Planet). 2. Purpose of this design product: packaging box for products. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: main view.

The invention discloses a tissue culture detoxification method of Amomum tsao-ko, which comprises the following steps: S1, selecting an Amomum tsao-ko plant which grows robustly, taking a tender stem segment of the Amomum tsao-ko plant as an explant, disinfecting, inoculating into a callus induction culture medium, culturing, and inducing the generation of callus; wherein the callus induction culture medium is prepared from 0.8 mg / L to 1.2 mg / L of MS + 2, 4-D, 0.4 mg / L to 0.6 mg / L of 6-BA and 3 mu mol / L to 5 mu mol / L of chicoric acid; s2, heat treatment: cutting the callus obtained in the step S1 into small pieces, and putting the small pieces into sterile water at 40 + / -2 DEG C for heat bath for 15-20 minutes; s3, differentiation culture: inoculating the callus subjected to the hot bath treatment into a differentiation culture medium, and inducing tissue differentiation; wherein the differential culture medium is prepared from 1.2 mg / L to 1.8 mg / L of 1 / 2 MS, 6-BA and 0.04 mg / L to 0.06 mg / L of TDZ; s4, inducing rooting: cutting cluster buds obtained through differentiation culture into single buds without callus tissues, and inoculating the single buds into a rooting culture medium; wherein the rooting culture medium is prepared from 1 / 2 MS, 1.0 mg / L to 1.4 mg / L of IBA, 0.2 mg / L to 0.4 mg / L of NAA and 0.04 mg / L to 0.07 mg / L of brassinolide. By using the method provided by the invention, the tomato spotted wilf virus detoxification success rate in the tsaoko amomum fruit tissue culture process can be effectively improved.

The present invention relates to the technical field of tsaoko drying, and the tsaoko drying device comprises: a drying room, wherein the drying room is provided with shelf rails, and a hydraulic adjustment device corresponding to the shelf rails; a placement rack, which is placed on the shelf rails and limited by the hydraulic adjustment device, wherein the hydraulic adjustment device has a first telescopic station and a second telescopic station, and the placement rack comprises a stabilizing rack, and a movable avoidance rack elastically provided on the stabilizing rack and capable of moving closer to and away from each other. In the present application, during the drying process, the trays can be switched from a separated state to a stacked state, and then, the horizontal trays are formed into a spliced ​​state, and the side panels block the space above the height to form an air flow channel. In this way, during the drying process, hot air can be used to discharge moisture in a concentrated manner, while reducing the preheating time, and solving the problem of uneven heating of the tsaoko in the open type, thereby improving the drying efficiency and reducing the drying cost.

The invention discloses a seasoning composition for meat product processing and a processing method thereof. Comprising the following raw materials in parts by weight: 2-4 parts of fructus amomi, 1-4 parts of netmeg, 5-7 parts of radix angelicae, 5-7 parts of fennel, 5-7 parts of anise, 0.1-2 parts of clove, 5-7 parts of pericarpium citri reticulatae, 2-4 parts of cinnamon, 2-4 parts of amomum tsao-ko, 2-4 parts of magnolia flower, 2-4 parts of carpesium abrotanoides, 5-7 parts of galangal, 2-4 parts of rhizoma kaempferiae, 2-4 parts of myrcia and 5-7 parts of angelica sinensis. The seasoning composition has the advantage of being consistent in flavor, and the problems that in the processing process of an existing seasoning composition for meat product processing, various spices cannot be conveniently extracted into solutions to be used, when a powdery seasoning is used for pickling and boiling a meat product, meat at some parts may absorb too much flavor of the spices, and the taste of the meat is affected are solved. The taste of other parts is insufficient, so that the flavor consistency of the final product is influenced.

The invention relates to a traditional Chinese medicine composition for conditioning postoperative patients after radical treatment of colon cancer and a sachet preparation of the traditional Chinese medicine composition. The traditional Chinese medicine composition is prepared from the following raw material medicines in parts by weight: 5 to 10 parts of cortex cinnamomi, 5 to 10 parts of radix angelicae, 15 to 20 parts of raw radix astragali seu hedysari, 15 to 20 parts of sandalwood, 3 to 6 parts of radix et rhizoma rhei, 5 to 10 parts of rhizoma nardostachyos, 5 to 10 parts of rhizoma acori graminei, 5 to 10 parts of rhizoma chuanxiong, 5 to 10 parts of radix aucklandiae, 5 to 10 parts of fructus aurantii immaturus, 5 to 10 parts of cortex magnoliae officinalis, 5 to 10 parts of rhizoma atractylodis macrocephalae, 5 to 10 parts of rhizoma atractylodis, 1 to 3 parts of fructus tsaoko, 10 to 15 parts of pericarpium citri reticulatae, 5 to 10 parts of radix polygalae, 10 to 15 parts of herba eupatorii , 5-10 parts of rose, 5-10 parts of lavender, and 5-10 parts of licorice. The traditional Chinese medicine sachet can help patients after the colorectal cancer operation to improve related symptoms, has the effects of promoting qi circulation, relaxing bowel, eliminating cold to stop pain, inducing resuscitation, relieving convulsion and soothing the nerves, and can obviously improve gastrointestinal dysfunction or disorder and other symptoms of the patients after the colorectal cancer operation and promote recovery and balance of gastrointestinal functions when being prepared into the sachet.

The invention belongs to the technical field of food processing, and discloses rattan pepper tiger skin marinated eggs and a making method thereof.The making raw materials of the rattan pepper tiger skin marinated eggs comprise eggs, brine and mixing materials; based on 1000 parts by mass of eggs, the brine is prepared from the following raw materials in parts by mass: 12 to 23 parts of table salt, 5 to 10 parts of white granulated sugar, 4 to 8 parts of monosodium glutamate, 0.4 to 0.8 part of disodium 5 '-ribonucleotide, 5 to 10 parts of chicken essence, 10 to 20 parts of thick broad-bean sauce, 5 to 10 parts of dry red pepper, 3 to 5.5 parts of star anise, 0.5 to 0.9 part of cassia bark, 0.8 to 1.6 parts of fennel, 0.3 to 0.6 part of liquorice root, 0.3 to 0.6 part of rhizoma kaempferiae, 1.8 to 3.7 parts of Chinese prickly ash, 0.3 to 0.6 part of fructus amomi, 0.18 to 0.35 part of fructus amomi rotundus, 0.45 to 0.9 part of fructus tsaoko, 5 to 10 parts of fresh ginger and 1000 parts of water. The mixing materials comprise the following raw materials in parts by mass: 3-5 parts of spicy essence and 3-5 parts of zanthoxylum oil. The product is yellowish-brown in appearance, uniform in egg white coloring and sufficient in taste, the egg yolk is sandy and moist and has the pepper and numb flavor, and the spiced eggs are endowed with the pepper and numb flavor while the unique fragrance and taste of the spiced eggs are reserved under the condition that the use amount of auxiliary materials is small.

The invention discloses a formula for protein worm processing and a protein worm processing method thereof, and belongs to the technical field of protein worm processing, and the method comprises the following steps: step 1, preparing raw materials for preparing a protein worm product, and the raw materials comprise a soup raw material, a medicine juice raw material and protein worms; according to the invention, through a series of steps of cleaning, soaking, heating and blanching, impurities and parasites in protein insect bodies are effectively removed, the edible safety of a final product is improved, meanwhile, various spices (such as rhizoma kaempferiae, amomum tsao-ko, green pepper and the like) in the raw materials of the soup not only increase the spicy flavor and other rich taste levels, but also have the effects of removing fishy smell and enhancing aroma; the components of the medicine juice contain a plurality of traditional Chinese medicinal materials (such as polygonum multiflorum, deer-horn glue, medlar and the like) with health-care functions, the medicinal materials endow the protein worm product with a plurality of health benefits of nourishing liver and kidney, benefiting essence and blood, relaxing bowel and the like, and the nutritional value of the product is improved.

The application discloses application of Amomum tsao-ko oil in preparation of mosquito repellents. It is found that Amomum tsao-ko oil and eucalyptus oil have repellent activity on mosquitoes, and in order to further improve the mosquito repellent activity and solve the defect that plant essential oils are easy to volatilize, the Amomum tsao-ko oil and eucalyptus oil are compounded in a certain proportion to achieve a synergistic effect, and the mosquito repellent activity is high.

The utility model discloses a kind of fruit stalk separating devices, including bottom plate, the top of bottom plate is provided with separating mechanism, the separating mechanism includes rotating shaft, the lower end of rotating shaft is rotatably connected with bottom plate, and the rotating shaft is perpendicular to the bottom plate, the upper surface of bottom plate is fixedly connected with outside frame, the top of outside frame is fixedly connected with fixed plate, the upper end of rotating shaft is through the inside of fixed plate, and the rotating shaft is rotatably connected with the fixed plate, the lower end of rotating shaft is fixedly connected with two fixed rods, the upper side of fixed rod is fixedly connected with separating rod, the bottom of outside frame is provided with discharge gate. The utility model can quickly separate fruit body and stalk of Amomum villosum by separating mechanism, increase the separation efficiency of fruit body and stalk of Amomum villosum, reduce the labor intensity of staff.

The seasoning comprises the following raw materials in parts by weight: 80-100 parts of pickled Chinese cabbages, 30-40 parts of red sour bamboo shoots, 16-20 parts of capsicum frutescens, 16-20 parts of tomato sauce, 3-4 parts of pickled ginger, 2-4 parts of a poria cocos extract, 1-2 parts of a Chinese wolfberry fruit extract and 10-20 parts of a spice composition, the spice composition is prepared from 8-12 parts of fructus tsaoko, 5-10 parts of netmeg, 3-8 parts of fructus amomi, 10-15 parts of galangal, 5-10 parts of radix angelicae, 8-15 parts of fennel and 2-5 parts of clove. According to the method, the red sour bamboo shoots and the pickled Chinese cabbages are compounded, and the flavor structure is optimized by combining multi-stage gradient fermentation, so that the balance of sour taste and mouth feel is realized, the sensory score is remarkably improved, the better taste experience is brought, and the content of umami substances is remarkably improved.

This invention discloses a traditional Chinese medicine olfactory preparation for treating cough and asthma caused by phlegm obstructing the airways, and its preparation method, belonging to the field of traditional Chinese medicine technology. The olfactory preparation is made from the following raw materials in parts by weight: 6-15 parts of melon seeds, 1-6 parts of soapberry thorns, 3-10 parts of kelp, 6-15 parts of ginkgo leaves, 1-6 parts of coltsfoot flowers, 6-15 parts of goat horn, 1-6 parts of mulberry leaves, 3-12 parts of patchouli, 3-12 parts of cardamom, and 3-12 parts of peppermint. The preparation method includes: drying at 60℃ for 8 hours, mixing and pulverizing, stirring in both directions for 30 minutes, and then dispensing using a dispenser and sealing with gauze. This olfactory preparation is administered through nasal inhalation, utilizing the principle of "qi carrying qi, like qi seeking each other," directly reaching the lungs. It has the effects of resolving phlegm and relieving cough, softening and dispersing nodules, clearing obstructions and regulating qi, lowering qi and relieving asthma, and relieving spasms and astringing the lungs. It can be used for cough and asthma caused by phlegm obstructing the airways, airway congestion, phlegm and qi stagnation, and impaired lung function. The preparation process of this invention is simple, easy to use, non-irritating, safe and effective.

The utility model relates to an under-forest ecological cycle planting amomum tsao-ko rapid transplanting device which comprises a tractor and a transplanting vehicle, and the tractor drags the transplanting vehicle to move; a screw elevator is arranged on the transplanting vehicle, a motor provides power for the screw elevator, the motor is connected with a controller, and the controller controls starting, stopping and steering of the motor. The upper end of a screw of the screw lifter is rotatably connected with a flange plate, a flange plate is fixedly connected with a supporting plate, a guide rod penetrates through the supporting plate to be inserted, and the lower end of the guide rod is fixedly connected with the transplanting vehicle; a punching rotating shaft penetrates through the supporting plate, is provided with an auger and is connected with a driving device for driving the punching rotating shaft to rotate; a supporting frame is fixedly connected to the side, away from the tractor, of the transplanting vehicle, a seat is arranged on the supporting frame, and grass and fruit seedling frames are arranged on the portions, located on the two sides of the seat, of the supporting frame. By means of the pond digging and transplanting device, pond digging and transplanting of the amomum tsao-ko seedlings can be achieved rapidly, and compared with manual pond digging and transplanting, efficiency is high.

The invention belongs to the technical field of food color protection, and discloses a composition for food color protection and a preparation method and application thereof. The color composition comprises the following components in parts by weight: (a) 10-70 parts of a mushroom solid beverage; (b) 10-85 parts of chenopodium quinoa flour or a chenopodium quinoa solid beverage; wherein the composition is free-flowing powder and is suitable for being added into food before being heated. The color protection composition is formed by combining mushroom substances, quinoa, optional supplementary tsaoko amomum fruits and lotus seeds according to specific parts by weight, and the formed color protection composition has a good color protection effect on meat products and also has good antioxidant and antibacterial effects. And color protection and fresh keeping of food are facilitated.

The invention discloses a traditional Chinese medicine composition for efficiently preventing and treating coccidiosis of livestock as well as a preparation method and application thereof, and belongs to the technical field of traditional Chinese veterinary medicines. The traditional Chinese medicine composition is prepared from the following raw material components in parts by weight: 60 to 80 parts of sweet wormwood herb, 30 to 40 parts of radix sophorae flavescentis, 20 to 25 parts of rhizoma coptidis, 25 to 30 parts of radix pulsatillae, 30 to 35 parts of fried flos sophorae, 35 to 40 parts of radix sanguisorbae, 50 to 60 parts of cacumen biotae and 25 to 35 parts of fructus tsaoko. The traditional Chinese medicine composition provided by the invention has a good prevention effect on sub-clinical and clinical large intestine damp-heat diarrhea caused by coccidiosis and spleen-deficiency damp-heat diarrhea caused by repeated attack of coccidiosis and long-term accumulation of coccidiosis. The traditional Chinese medicine composition can treat symptoms and causes, improve the self-healing function of livestock and promote natural immunity of cattle and sheep, is small in toxic and side effects, high in safety, capable of being evenly mixed with daily ration to be orally taken in a group, convenient to use and easy for group prevention and group control of coccidiosis, and can also solve the problems of drug resistance and residues in traditional drug treatment.

The beef tallow and fermented Pu'er tea hotpot condiment is prepared from the following raw materials in parts by weight: 80-120 parts of beef tallow, 8-12 parts of new-generation chili, 8-12 parts of babysbreath chili, 6-10 parts of stone column red chili, 2-4 parts of aged fermented Pu'er tea, 4-6 parts of bean halves, 2-4 parts of fermented soya beans, 1-3 parts of Chinese prickly ash, 1-3 parts of rice wine, 3-5 parts of white spirit, 3-5 parts of onions and 3-5 parts of green Chinese onions. 3-5 parts of shallot, 4-6 parts of fresh ginger and 4-6 parts of spice; a spice bag: 15-25 parts of star anise, 8-12 parts of myrcia, 8-12 parts of fennel, 4-6 parts of amomum tsao-ko, 2-4 parts of ligusticum chuanxiong hort, 4-6 parts of clove, 8-12 parts of cinnamon, 8-12 parts of lemongrass, 8-12 parts of radix puerariae, 4-6 parts of pericarpium citri reticulatae, 4-6 parts of radix angelicae, 4-6 parts of codonopsis pilosula, 4-6 parts of astragalus membranaceus, 4-6 parts of liquorice and 4-6 parts of cardamom; the fermented Pu'er tea in the hotpot condiment is rich in tea polyphenols and oxides thereof, the ingredients can effectively relieve negative effects of capsaicin on human bodies, such as mouth parched and tongue scorched, gastrointestinal discomfort and the like, and meanwhile, the taste is blended, the dry and spicy feeling is reduced, and the overall taste is improved.