41 results about "Amomum tsaoko" patented technology

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 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 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 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 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 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 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.

The invention provides a formula and a preparation method of marinated chicken with pericarpium citri reticulatae, and belongs to the technical field of foods.The formula comprises chicken, basic seasoning, a spice composition and a special caramel material, wherein the spice composition comprises the following components: 150 + / -5g of pericarpium citri reticulatae, 50 + / -2g of fructus amomi, 25 + / -1g of cardamom, 75 + / -3g of galangal, 25 + / -1g of alpinia hainanensis, 50 + / -2g of amomum tsao-ko, 60 + / -2g of star anise, 35 + / -1.5 g of clove, 75 + / -3g of cinnamon, 45 + / -2g of bay leaf, 50 + / -2g of fennel, 75 + / -3g of radix angelicae, 25 + / -1g of amomum tsao-ko and 75 + / -3g of pepper, the preparation method is simple and easy to operate, the spice can permanently and fully permeate the chicken, the quality of the chicken can be ensured, and the flavor can also be the marinating fragrance is uniform, the base taste is thick, the quality of the marinated chicken is effectively improved, and the finally prepared marinated chicken is uniform and thick in marinating fragrance, tender and smooth in chicken texture, red, bright and attractive in overall color and luster, and salty, fresh and sweet in aftertaste.

The invention discloses a preparation process of amomum tsao-ko beer, which comprises the following steps: selecting malt, amomum tsao-ko and other raw materials, drying the amomum tsao-ko at low temperature, crushing, and treating by adopting supercritical carbon dioxide extraction and vacuum concentration technologies; after malt saccharification, wort is boiled, hops are added in three times, and a concentrated amomum tsao-ko extract is added; compared with a traditional process, the fructus tsaoko beer prepared by the preparation method disclosed by the invention is rich in fructus tsaoko aroma, harmonious with malt and hops aroma, mellow in taste, better in physical and chemical indexes such as alcoholic strength and original wort concentration, lower in residual sugar content, excellent in foam performance and capable of improving the quality of fructus tsaoko beer. The retention rate of the amomum tsao-ko volatile oil is greatly improved, the total number of bacterial colonies is small, and the product has unique flavor, health-care function and stable quality and is high in market competitiveness.

The invention relates to the technical field of food processing, in particular to flavored pork stuffing and a preparation method thereof. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the flavored minced pork is characterized by comprising the following raw material components in parts by weight: 50 kg of pork, 50 g of chicken essence, 30 g of monosodium glutamate, 25 g of salt, 15 g of pepper powder, 90 g of sugar, 5 g of malt extract, 20 g of star anise, 15 g of cinnamon, 9 g of bay leaves, 25 g of Chinese prickly ash, 17 g of fennel, 16 g of clove, 13 g of amomum tsao-ko, 18 g of myristica fragrans, 17 g of fructus amomi and 9 g of rhizoma kaempferiae. The pork stuffing has the beneficial effects that the flavor advantage is realized: the pork stuffing has salty flavor, sauce flavor, herbal flavor and slightly numb flavor and is rich in layer by virtue of precise proportioning of the composite spices and the basic seasonings and combination of fishy smell removal and aroma enhancement effects of the ginger water and the chopped green onions, and the problem that the traditional pork stuffing is single in flavor is solved; the quality guarantee period has the advantages that the growth of microorganisms can be inhibited in the low-temperature fermentation process, the quality guarantee period is prolonged by 2-3 days compared with traditional meat stuffing placed at normal temperature, and subsequent storage and transportation are facilitated.

A dietary supplement comprises the ingredients: Fructus tsaoko (Tsaoko Fruit), Rhizoma polygoni cuspidati (Knotweed), Radix scutellariae (Skullcap), Rhizoma anemarrhenae (Know Mother Root), Cortex magnoliae officinalis (Magnolia Bark), Radix paeoniae alba (White Peony Root), Rhizoma atractylodis (Red Atractylodis), Herba agastaches / Pogostemonis (Patchouli), Semen armeniacae (Apricot Kernel), Fructus trichosanthis (Chinese Cucumber), Radix astragali (Mongolian Milk-Vetch), Radix angelicae sinensis (Female Ginseng), Flos lonicerae (Honeysuckle), and Radix glycyrrhizae (Licorice). These ingredients are dried and integrated into a tea, which is consumed by a person infected or possibly infected with a respiratory virus.

The invention discloses an application of 2, 3-dihydro-1H-indene-4-formaldehyde in amomum tsao-ko in the aspect of antibiosis. The natural component 2, 3-dihydro-1H-indene-4-formaldehyde is separated and purified from amomum tsao-ko kernels by adopting an ethyl acetate extraction mode, and experiments show that the 2, 3-dihydro-1H-indene-4-formaldehyde has certain antibacterial activity and can remarkably inhibit growth and proliferation of bacteria. And further research finds that the commercially available 2, 3-dihydro-1H-indene-4-formaldehyde also has the antibacterial activity as well as the antibacterial activity of the 2, 3-dihydro-1H-indene-4-formaldehyde. Therefore, the 2, 3-dihydro-1H-indene-4-formaldehyde can be used as a novel natural antibiotic for treating bacterial infection.

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.

The invention relates to the technical field of seasoning processing, in particular to a novel seasoning and a preparation process thereof. In order to achieve the purpose, the novel seasoning preparation process provided by the invention comprises the following specific steps: preparing raw materials: preparing the following raw materials in parts by weight, wherein the plant spice food materials comprise 5-8 parts of star anise, 3-5 parts of cinnamon, 2-4 parts of bay leaves, 4-6 parts of Chinese prickly ash, 3-5 parts of fennel, 1-2 parts of clove, 2-3 parts of amomum tsao-ko, 2-3 parts of netmeg, 1-2 parts of fructus amomi, 3-4 parts of radix angelicae, 2-3 parts of galangal, 3-5 parts of pericarpium citri reticulatae and 10-15 parts of salt. The seasoning has the beneficial effects that dozens of plant spice food materials and salt are selected as raw materials, and the prepared seasoning is unique in flavor and rich in level through scientific and reasonable proportioning and processing technology, and can meet the taste requirements of different people. In the raw material pretreatment process, various plant spice food materials are subjected to fine treatment, impurities and peculiar smells are effectively removed, meanwhile, the water content of the raw materials is controlled, and a good foundation is laid for subsequent smashing and extraction.

The invention relates to the technical field of food processing, in particular to an antibacterial marinating material bag for prolonging the shelf life of marinated meat of Chinese hamburgers. Comprising the following raw material components in parts by weight: 15-25 parts of star anise, 10-20 parts of cinnamon, 2-15 parts of Chinese prickly ash, 8-18 parts of fennel, 5-12 parts of amomum tsao-ko, 1-3 parts of clove, 3-8 parts of fructus amomi, 5-10 parts of galangal, 30-50 parts of edible salt and 5-15 parts of glucose; the bacteriostatic agent bag is prepared from the following raw material components in parts by weight: 2 to 8 parts of rosemary extract, 0.05 to 0.2 part of natamycin, 0.01 to 0.1 part of nisin and 3 to 10 parts of L-sodium lactate. The invention provides a natural antibacterial scheme which can effectively inhibit the growth of microorganisms, is stable in effect, does not influence or even improves the original flavor of the stewed meat, and has important application value.

The invention relates to the technical field of seasonings, and discloses a nourishing medicinal and edible spicy mutton tallow hotpot condiment and a preparation method thereof.The preparation method comprises the following steps that water is added into commercially available mutton tallow for boiling, then onions, carrots, fresh ginger and green Chinese onions are added for heating, pepper, radix angelicae dahuricae and amomum tsao-ko are added for heating, and the soup is obtained; and finally adding cooking wine to obtain the mutton fat without mutton smell. Mixing and heating mutton fat without mutton smell, beef tallow and rapeseed oil, and then adding the red oil thick broad-bean sauce for stir-frying; adding a mixed seasoning obtained by mixing chili, Chinese prickly ash, ginger, garlic, green Chinese onion, onion, anise, cinnamon, clove, amomum tsao-ko, fennel and fermented soya beans, and continuously frying; and after stir-frying, stopping heating, adding rock candy, salt, fermented glutinous rice, wolfberry, prepared rehmannia root, lotus seed, Chinese yam, cistanche and cynomorium songaricum, and stirring to obtain the hotpot condiment. Most of mutton smell in mutton fat is removed by improving a preparation process, and certain warm-tonifying food materials are added, so that the nourishing hotpot condiment with homology of medicine and food is obtained.

The preparation method comprises the following steps: pickling meat, pretreating red dates and glutinous rice, wrapping, pickling fresh meat by a compound formula of table salt, white spirit, amomum tsao-ko, pepper and Chinese prickly ash, and ensuring that the permeability of pickling liquid is greater than or equal to 90%. And wrapping according to a structure of glutinous rice layer-meat layer-red date layer-glutinous rice layer, and steaming under high pressure after wrapping and forming to obtain the finished product of the rice dumpling. According to the technical scheme, through layered treatment in the wrapping process and in cooperation with the cooking process, the sweet taste of the red dates and the salty and fresh taste of the pickled meat form gradient fusion through permeation, the gelatinization degree of the sticky rice reaches 85% or above through high-pressure cooking, and meanwhile the tenderness of the meat is kept; in the pretreatment process of the raw materials, a Maillard reaction is generated through a pickling process, and a composite aroma is formed with the fruit aroma of the red dates.

The making and processing method comprises the following steps that 1, raw materials are prepared, specifically, cocks bred in a breeding farm in a captive mode are selected, the parts, capable of being marinated, of the cocks are slaughtered, the weight of the cocks is 1 jin, and aniseeds comprise 2-3 g of star aniseeds, 6-10 g of Chinese prickly ash, 1-2 g of radix angelicae, 3-4 g of fructus tsaoko, 8-10 g of bay leaves, 18-22 g of caraway, 40-60 g of green Chinese onions, 10-15 g of fresh ginger and 5-10 g of red peppers; the seasonings comprise 16 to 30 grams of table salt, 100 to 110 grams of light soy sauce, 10 to 20 grams of dark soy sauce and 10 to 30 grams of cooking wine; and step 2, trimming: removing impurities on the surface of the chicken by using an ash beating machine. According to the making and processing method of the marinated product, the uncooked chicken is rubbed, and then the cooked chicken is rubbed by using the fried seasoning juice, so that the chicken can be completely tasty, the taste of the marinated chicken is ensured, and the chicken can be completely tasty by pouring table salt into the chicken and massaging the chicken by hands. According to the invention, cutin impurities under chicken skin can be removed, chicken muscles are fully softened, the cooking time is shortened, the chicken can be bottomed to be tasty, and the quality of the marinated chicken is improved.

The invention relates to the technical field of antipruritic agents, and particularly discloses a skin antipruritic agent and a preparation method thereof.The antipruritic agent is prepared from, by weight, 3-10 parts of honeysuckle extract, 3-10 parts of clove extract and 3-10 parts of netmeg extract. According to the invention, the components form scientific compatibility on the aspect of itching relieving effect, can quickly relieve itching symptoms and inhibit inflammation, also has a transdermal promotion effect, can permeate into the deep layer of skin, and can be used for quickly relieving itching symptoms and inhibiting inflammation, so that the itching relieving effect is good, the itching relieving effect is good, and the itching relieving effect is good. The traditional Chinese medicine composition can quickly inhibit release of inflammatory mediators, reduces sensitivity of nerve endings, realizes immediate itching relieving, and especially has a quick effect on acute itching caused by mosquito bites, eczema, dermatitis and the like.

The invention discloses a beverage with the efficacy of slimming and beautifying and a preparation method thereof. The beverage with the efficacy of slimming and beautifying is prepared from the following raw materials in parts by weight: 5-10 parts of coffee beans, 8-10 parts of cucumbers, 8-10 parts of white gourds, 3-5 parts of papayas, 3-5 parts of chicory, 3-5 parts of angelica sinensis, 2-3 parts of lotus leaves, 3-5 parts of radix angelicae, 2-3 parts of ginseng, 0.8-1.2 parts of amomum tsao-ko, 3-5 parts of L-cysteine, 8-12 parts of carmine fruits and 2-4 parts of mogroside. According to the beverage with the slimming and beautifying effects, through limitation of all the natural plant raw materials and the dosage, the beverage has the effects of resisting oxidation, whitening skin, tonifying qi and blood, promoting metabolism, promoting blood circulation to remove blood stasis, inhibiting sugar from being converted into fat and the like, under the combined action of all the raw materials, the skin color can be remarkably improved, the effects of whitening skin and removing freckles are achieved, and the beverage is suitable for popularization and application. Meanwhile, tartronic acid contained in the cucumbers and the white gourds can inhibit sugar from being converted into fat, so that the prepared beverage with the slimming and beautifying effects has excellent slimming and beautifying effects.