80 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 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 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 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 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 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 utility model relates to the technical field of drying equipment, and discloses stacking type amomum tsao-ko drying equipment which comprises a drying chamber, a feeding port is formed in the top end of the drying chamber, two ventilating ducts are fixedly connected to the left side of the drying chamber, and an air energy heat pump is fixedly connected to the left sides of the two ventilating ducts. Fans are slidably connected to the interiors of the two ventilating ducts, a baking tray is rotatably connected to the interior of the drying chamber, a mounting seat is fixedly connected to the bottom end of the interior of the drying chamber, a motor is mounted at the rear end of the mounting seat, a counterweight tray is fixedly connected to the driving end of the motor, and a rotator is fixedly connected to the front side of the counterweight tray. According to the utility model, the driving rod is continuously impacted by the limiting sleeve, so that the driving rod drives the baking tray to shake up and down, the amomum tsao-ko in the baking tray is turned over, hot air effectively penetrates through an amomum tsao-ko pile, the drying effect is more uniform, the time cost of the drying process is reduced, the energy consumption is reduced, and the production efficiency is improved.

The invention is suitable for the technical field of beef soup formulas, and particularly relates to a beef soup decocting method which comprises the following steps: adding clear water into a pot, adding a clear soup bag, fresh ginger, bean sprouts, onions, beef tallow, beef, pepper, rock candy and white spirit, boiling until the beef floats, timing for 1 hour, and fishing out the beef to obtain beef soup; wherein the clear soup bag comprises 85 parts of pericarpium citri reticulatae, 100 parts of fructus amomi, 130 parts of semen cassiae, 35 parts of amomum cardamomum, 34 parts of amomum tsao-ko, 25 parts of cinnamon, 100 parts of fennel, 33 parts of alpinia katsumadai, 50 parts of rhizoma chuanxiong, 17 parts of star anise, 6 parts of clove, 10 parts of vanilla, 16 parts of myrcia and 200 parts of rhizoma acori graminei. According to the beef soup boiling method provided by the invention, the fragrance of the beef soup can be increased by adding the alabast in the formula, and the fishy smell of meat can be removed and the freshness of the beef soup can be increased by adding the amomum tsao-ko and the fructus amomi.

The invention relates to the technical field of Lanzhou beef noodle seasonings, and discloses a composition formula for prepackaging Lanzhou beef noodle seasonings, which comprises a bone and meat concentrated soup packet consisting of basic raw materials, spices and seasoning ingredients, the spices comprise star anise, cinnamon, bay leaves, amomum tsao-ko, pepper, white pepper, galangal, netmeg, long pepper, fructus amomi, pericarpium citri reticulatae, rhizoma kaempferiae and fennel, and the seasoning ingredients comprise ginger, green onion, salt, monosodium glutamate and chicken essence; the chili bag is composed of dried chili, edible vegetable oil, spices and freshening ingredients, the spices comprise star anise, cinnamon, bay leaves, Chinese prickly ash, amomum tsao-ko and fennel, and the freshening ingredients comprise cooked sesame, salt and white sugar; the vegetable bag is composed of white radishes, garlic sprouts and coriander. According to the composition formula of the prepackaged Lanzhou beef noodle seasoning and the preparation method, the flavor of authentic Lanzhou beef noodles is restored to a great extent by preparing the bone and meat concentrated soup bag, the preparation efficiency is high, and the Lanzhou beef noodles are convenient and rapid to eat.

The invention relates to the technical field of food processing, and particularly discloses a marinating material for marinated partridge eggs and a preparation method of the marinated partridge eggs. The marinating material for marinating partridge eggs comprises the following raw materials: plums, momordica grosvenori, dried orange peel, star anise, fennel, galangal, amomum tsao-ko, cinnamon, pepper, hawthorn and brown sugar. Plum with sour taste and brown sugar with sweet taste are added into the marinating material, and natural ingredients such as fructus momordicae and pericarpium citri reticulatae are supplemented, so that the marinated partridge eggs prepared by adopting the marinating material have sour and sweet flavor; the flavor types of the marinated partridge eggs are enriched. In addition, in research, the inventor also finds that the marinated partridge eggs prepared by adopting the marinating material for the marinated partridge eggs disclosed by the invention also have the effect of improving immunity.

The present invention relates to the field of food processing, and discloses a chili oil chilli and a preparation device and method thereof, the chili oil chilli comprises main materials, auxiliary materials and spices, the main materials comprise oil, medium-coarse chili powder, fine chili powder and a marinating oil semi-finished product, and the auxiliary materials comprise ginger, green Chinese onion, onion, celery, caraway, sesame oil, white sesame seed, table vinegar and white spirit; the spices are composed of anise, fennel, cinnamon, red pepper, nutmeg, amomum tsao-ko, dried ginger, myrcia, clove, fructus amomi, white pepper, long pepper, radix angelicae, rhizoma kaempferiae and cardamom. Dual fusion of spicy fragrance and marinating fragrance is realized through the marinating oil semi-finished product, and a complex and harmonious flavor level which cannot be realized by a common hot oil pouring method is created, so that the chili oil is fuller in mouth feel and longer in aftertaste.

The utility model relates to the technical field of amomum tsao-ko processing, and discloses an amomum tsao-ko drying device which comprises a dewatering barrel, supporting legs used for supporting are fixedly installed at the bottom of the dewatering barrel, a discharging opening used for discharging is formed in one side of the dewatering barrel, and the bottom of the dewatering barrel is provided with a discharging opening used for discharging. A collecting hopper used for collecting is fixedly installed at the position, corresponding to the discharging port, of the side edge of the dewatering barrel, a feeding pipe used for conveying materials is fixedly installed at the bottom of the collecting hopper, and the device further comprises a dewatering assembly and a drying assembly. The drying efficiency of the amomum tsao-ko is improved, meanwhile, uniform heating of the amomum tsao-ko can be achieved, the quality of the finished product of the dried amomum tsao-ko is improved while the amomum tsao-ko is conveniently dried, use during amomum tsao-ko processing is more convenient,

The invention discloses a beverage with blood activating and body warming effects and a preparation method thereof. The beverage with the effects of activating blood and warming the body is prepared from the following raw materials in parts by weight: 5-10 parts of coffee beans, 4-8 parts of sika deer antler blood powder, 4-8 parts of pawpaw, 4-6 parts of agaricus blazei murill, 2-4 parts of angelica sinensis, 1-3 parts of ginseng, 1-3 parts of polygonatum kingianum, 0.8-12 parts of sanchi flowers, 4-6 parts of dried ginger, 4-6 parts of cinnamon, 2-4 parts of L-cysteine, 0.8-1.2 parts of amomum tsao-ko and 2-4 parts of sugar. According to the drink with the effects of promoting blood circulation and warming the body, the drink has the effects of promoting blood circulation to remove meridian obstruction, warming the spleen and stomach for dispelling cold, strengthening tendons and bones, reinforcing vital energy, tonifying qi and yin, promoting salivation and nourishing blood and the like through limitation of all the natural plant raw materials and the dosage, and the effects of dispelling cold and warming the body can be achieved under the combined action of all the raw materials, so that the cold constitution can be improved, and the health of a human body is improved. Meanwhile, the drink with the effects of promoting blood circulation and warming the body, which is prepared by the application, is suitable for being drunk in winter, and the effect of quickly warming the body can be achieved.