6 results about "Amomum tsaoko" patented technology

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.

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.

This invention relates to the field of compound seasoning preparation technology, specifically to a high-fragrance, tea-colored compound cooking seasoning stock solution for Dapanji (a type of braised chicken) and its quantitative preparation process. The process includes the following steps: Sichuan peppercorns, long pepper, fennel seeds, cinnamon, Jerusalem artichokes, purple onion peel, cardamom, star anise, schisandra berries, and ginger peel are manually sorted, removing any residues, and sealed for later use to obtain pre-treated dried spices. Drinking water is heated to a stainless steel cooking pot using a heating device, and the pre-treated dried spices are added to boiling water all at once, and the mixture is continuously cooked for 3 hours. The heating equipment is then turned off, and the mixture is allowed to cool naturally to room temperature. The filtered and clarified seasoning stock solution is then sealed and bottled, with a total net content of 5 kg / bottle. The product is stored in a cool, dark place. This invention solves the core problems of existing Dapanji seasonings, such as unbalanced aroma of ingredients, time-consuming and labor-intensive manual cooking, unstable appearance due to artificial coloring, easy deterioration of homemade stock solutions, and inability to achieve standardized commercial production in large quantities.

1. Name of the product in this design: Packaging Box (Caoguo Qi Cuijiao). 2. Purpose of this design: For packaging of cardamom crispy horns. 3. The key design features of this product are its perspective view. 4. The image or photograph that best illustrates the design's key points: a 3D model.

This invention discloses a halal canned camel meat and its preparation method, belonging to the field of food processing technology. The canned meat is made from camel meat and a halal seasoning broth. The halal seasoning broth is prepared by simmering water, salt, soy sauce (total alcohol ≤0.1%), vinegar, ginger, star anise, cinnamon, Sichuan peppercorns, cloves, cardamom, angelica root, and fennel seeds. The preparation method includes: halal slaughtering, acid removal, cutting, ultrasonic-assisted papain tenderization, vacuum tumbling to remove fishy odor, rapid pre-cooking and shaping, broth preparation, canning, vacuum sealing, segmented sterilization, and temperature-controlled inspection. This invention, through process sequence optimization and parameter synergy, reduces the shear force of the camel meat, essentially eliminates the fishy odor, results in tender and juicy meat with intact shape, meets halal standards, has a long shelf life at room temperature, and is simple in process, suitable for industrial production.