1273 results about "Amomum villosum" patented technology

The invention provides a sleep-improving and health-care drug pillow, relating to a health-care medical product, in particular to making materials and process of the sleep-improving and health-care drug pillow. A drug core of the pillow mainly comprises the following raw materials in parts by weight: 1000 parts of cottonseeds, 500 parts of buckwheat shell, 20 parts of tea, 30 parts of spina date seed, 30 parts of schisandra, 20 parts of lily, 20 parts of ganoderma lucidum, 30 parts of akebia stem, 30 parts of tuber fleeceflower root, 10 parts of cordyceps, 10 parts of Chinese angelica, 30 parts of rehmannia root, 10 parts of safflower, 30 parts of red-rooted salvia root, 10 parts of longan, 30 parts of common clubmoss herb, 30 parts of garden balsam stem, 10 parts of Chinese atractylode rhizome, 10 parts of clematis root, 30 parts of pawpaw, 30 parts of divaricate saposhnikovia root, 30 parts of dried orange peel, 20 parts of costustoot, 20 parts of polygala root, 30 parts of Szechwan lovage rhizome, 10 parts of honeysuckle, 20 parts of glossy privet fruit, 10 parts of wild chrysanthemum, 10 parts of lonicera chrysantha flower, 10 parts of amomum shell, 20 parts of mint, 30 parts of galanga, 20 parts of bergamot, 20 parts of coptis, 20 parts of amur corktree bark, 10 parts of tuber fleeceflower stem, 10 parts of dwarf lilytruf tuber, 10 parts of dandelion, 30 parts of radix astragali, 30 parts of nutgrass galingale rhizome, 2000 parts of millet mature vinegar, 30 parts of honey and 30 parts of yellow wine and is refined by adopting the processes of soaking, roasting, brewing, mixing and the like. The sleeping-improving and health-care pillow has the advantages of simple making process and strong drug efficacy and has special curative effects on long-term insomnia, high blood pressure, headache, tinnitus and cervical pain.

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

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

The invention provides a Chinese medicine pill for treating chronic dysentery. The Chinese medicine pill has the advantages of quick acting, good effect, no toxic or side effects and low cost when used for treating the chronic dysentery and comprises the following Chinese medicinal components in parts by weight: 10-15 parts of scutellaria baicalensis, 12-18 parts of atractylodes macrocephala, 15 parts of poria cocos, 5 parts of medicated leaven, 8 parts of costustoot, 10-15 parts of fructus amomi, 15-20 parts of Chinese yam, 10 parts of sophora flower, 5 parts of platycodon grandiflorum, 20 parts of cortex ailanthi, 10-15 parts of garden burnet, 20 parts of purslane and 6 parts of liquorice. The invention further provides a preparation method of the pill. The preparation method comprises the following steps of decocting, coking, stir-frying, calcining, carbonizing, grinding, sieving, mixing, airing, preparing into pills, drying and the like.

The invention relates to a medicine for treating spleen-stomach deficiency of children and a preparation method thereof. The method comprises the following steps of: cleaning and mixing Codonopsis pilosula, Rhizoma Atractylodis Macrocephalae (fried with bran), Poria cocos, liquorice (baked with honey), pericarpium citri reticulatae, Rhizoma Pinellinae Praeparata, white hyacinth Bean, Chinese yam, hawthorn, Platycodon grandiflorum, medicated leaven (fried with bran), fried malt, endothelium corneum gigeriae galli, Angelica sinensis and Astragalus membranaceus; adding water to decoct twice with 2 hours every time; combining a filtrate and filtering; concentrating the filtrate to a thick paste with relative density of 1.35-1.40; grinding fructus amomi to fine powder, sieving and uniformly mixing; uniformly mixing the thick paste and fine powder; placing the thick paste in an oven and drying at a temperature below 60 DEG C, wherein the water content is below 6%, discharging, cooling to room temperature and crushing to fine powder at 80-140 meshes and weighing; placing glycerinum and azone which are respectively 1wt% of fine powder, vaseline and wool fat which are 50-100wt% of fine powder into the fine powder; stirring to paste at 60-80 DEG C; compressing and forming; cooling; adhering an adhesive tape; and packaging to obtain the product. The medicine provided by the invention has the functions of invigorating spleen and supplementing qi, promoting digestion to eliminate stagnation, resolving dampness and resisting diarrhea and supporting the healthy energy, and is low in cost, free from oval administration, convenient to use and free from toxic and side effects, and has a remarkable curative effect for treating headache.

The invention discloses a medicinal flavor cooked food and soy sauce botargo ingredient and preparation method, in particular to a medicinal food ingredient with nourishing effectiveness and the preparation method, which belongs to the flavor cooked and soy sauce botargo technical field; the ingredients comprises codonopsis pilosula, common fennel, dried orange peel, liquorice, antler tablet, clove, amomum villosum, angelica dahurica, angelica, cinnamon, galangal, grass knock, galangal, elecampane, medlar, tsaoko amomum fruit kernel, white pepper, cumin, pepper and aniseed, which are arranged into a cloth medicinal food bag after being selected, cleaned, sliced, dried, weighed and mixed, generally 1000kg meat materials is arranged into a bag of 2.5 kg; and then are cooked with oyster juice, mushroom, ginger and garlic, and then are boiled; after the foam is removed, the food is cooked by slow fire; the invention is applicable for cooking pork, chicken, duck meat, beef, mutton and rabbit meat, and the prepared materials can be cooked in water for juice by three times after being wrapped by a gauze, the juice can be added into various meat botargo appropriately; the taste is good and fresh, thereby the invention can be suitable for food processing in restaurants.

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

The invention discloses a lactation sow feed rich in vitamins and minerals and a preparation method thereof. The lactation sow feed rich in vitamins and minerals comprises the following raw materials in parts by weight: 120-160 parts of corn flour, 100-140 parts of corn protein starch, 80-100 parts of wheat bran flour, 70-90 parts of alfalfa powder, 50-80 parts of bean dregs, 60-70 parts of wheat flour, 25-30 parts of green grasses, 15-20 parts of green tree leaves, 4-8 parts of red beans, 3-5 parts of lotus seeds, 6-8 parts of exocarpium benincasae, 8-10 parts of chestnut powder, 5-7 parts of apple, 4-8 parts of coconut, 8-15 parts of bean curd, 2-3 parts of soy sauce, 1-2 parts of yellow wine, 0.5-1 part of calcium carbonate, 3-4 parts of pig bone, 1-2 parts of angelica sinensis, 1-2 parts of fructus amomi, 1-2 parts of radix ophiopogonis, 1-2 parts of dendrobe, 1-2 parts of ricepaper pith, 5-8 parts of black soybean meal, 3-5 parts of jujube pulp, 2-4 parts of longan pulp, 3-4 parts of litchi pulp, 2-3 parts of white sugar, 8-15 parts of phagostimulant and a proper amount of water. The feed is scientific in formula; the sow milk is increased; the milk is high in nutrient content.

The invention discloses a production method of sauce fragrant duck neck. A sauce fragrant duck neck product comprises the following raw material: duck neck, refined salt, sauce, beer, white granulated sugar, pepper, red pepper, star anise, cassia bark, common fennel, amomum fruit, common nutmeg, tsaoko, galanga, rhizome of galange resurrectionlily and fresh ginger. Marinade in the novel sauce fragrant duck neck adopts the beer and more than ten types of spices, and the beer is coordinated with the spices and has synergistic effect with the spices, so that the sauce fragrant duck neck product has strong sauce fragrance, and also has unique fragrance of the beer, the smell of meat is mellow, the taste of the product is enriched, and the nutrition of the product is improved. No artificial preservative is added when the product is produced, and only purely natural spices and seasoners are selected, so that the product has good taste, unique flavor and unique flavor and efficacy of the beer.

The invention provides pot-stewed food seasoning and an application thereof. The technical problems that existing pot-stewed food seasoning can only improve the taste of pot-stewed food, and the healthcare function is poor can be solved. The pot-stewed food seasoning comprises, by weight, 41-42 parts of amomum tsao-ko, 33-34 parts of radix angelicae, 29-30 parts of star anise, 37-38 parts of Chinese cinnamon, 29-30 parts of fructus amomi, 37-38 parts of pericarpium zanthoxyli bungeani, 29-30 parts of green prickleyash, 29-30 parts of foeniculum vulgare, 24-26 parts of rhizoma kaempferiae, 8-9 parts of round cardamom, 16-17 parts of licorice, 24-26 parts of clove, 3-4 parts of long pepper, 20-21 parts of fructus cinnamomi, 4-6 parts of myrcia, 6-7 parts of Sichuan fructus amomi, 8-9 parts of black pepper, 12-13 parts of hawthorn, 16-17 parts of dried ginger, 12-13 parts of mushroom and 16-17 parts of cumin. The pot-stewed food seasoning can be used for marinating chickens or ducks. The pot-stewed food seasoning has the effects of nourishing, warming and recuperating, and is capable of strengthening the spleen and stomach and more suitable for people with the cold and cool habitus or for tonic taking in winter.

The invention relates to hotpot seasoning of fried shrimp in hot spicy sauce. The hotpot seasoning is made from abutilon pepper, anise, fennel, jambolan, momordica grosvenori swingle, cinnamon, cumin, clove, radix angelicae dahuricae sheets, costusroot and fructus amomi, netmeg, falangal, amomum tsao-ko, rock candy, round cardamom fruit, Murraya paniculata(L.)Jack, fructus amomi, bay leaves, costusroot, beef tallow, salad oil, hot spicy sauce, Lao Ganma chilli with soya, thick broad-bean sauce, La Meizi chilli sauce, green Chinese onion, ginger, garlic and 56-degree Er Guotou. The hotpot seasoning made through the method is convenient to eat, rich in nutrient, delicious in taste, capable of whetting the appetite and tonifying spleens, safe and healthy.

The invention discloses a method for processing instant smoked chicken, belonging to the field of food processing. The method is an improvement based on the conventional technology with the advanced points of: a, uniformly mixing 2.5 percent of refined salt, 0.4 percent of monosodium glutamate, 0.04 percent of pepper, 0.01 percent of paprika, 1 percent of ginger powder, 0.2 percent of anise, 0.4 percent of cassia bark, 0.2 percent of fennel and 0.67 percent of fructus amomi to obtain ingredients, rubbing chicken by using the ingredients which is 5.42 percent of the weight of each chick, pickling at temperature of 4 and 8 DEG C for 3 days, cleaning the pickled chicken and air-drying the cleaned pickled chicken at room temperature of 15+/-3 DEG C with humidity of 50 to 70 percent; and b, repeatedly coating hydromel with the volume concentration of 30 percent on the surface of the air-dried chicken bodies three times, hanging the chicken bodies at the interval of +/-15 centimeters in a smoking furnace, smoking at temperature of 50 and 55 DEG C for 5 hours, adopting non-mildewed fruitwood dust for smoking, adding white sugar which is 1.5 percent of the amount of wood dust, and exchanging smoke once by an exhaust fan every 10 minutes during smoking. The method has the advantages that: due to standardized, factorized and clean production, the product has a special smoked flavor and a bacon flavor, and the product is convenient to eat, is sanitary and safe, and has a long quality guarantee period.

The invention relates to stomach medicine and belongs to a pure Chinese herbal medicine preparation. The stomach medicine comprises the following ingredients according to the weight ratio: 250g of paenoiae alba, 120g of citron, 100g of szechwan chinaberry fruit, 80g of rhizoma corydalis, 120g of combined spicebush root, 80g of pseudo-ginseng, 120g of fructus amomi, 70g of elecampane, 120g of radix curcumae, 150g of white atractylodes rhizome, 120g of rhizoma cyperi, 80g of liquorice, 250g of lily, 80g of angelica sinensis, 110g of endothelium corneum gigeriae galli, 80g of galangal, 250g of dandelion and 250g of sculellaria barbata. All recipes are matched, and the effects of nourishing the liver to soften the liver, dredging the hysteresis to harmonize the stomach, invigorating the spleen to supplement qi, and promoting blood circulation to remove blood stasis and relive pain are reached. The whole recipe is mild but not dry and is supplementary and but not sluggish, in addition, the medicine property is gentle, and the stomach medicine can be taken for a long time and approaches to the modern dietary therapy. For peptic ulcer, the six-week ulcer healing rate is 92 percent, the chronic gastritis elimination rate is 93 percent, the stomach medicine has an obvious therapeutic effect on the chronic atrophic gastritis without the therapeutic effect in the prior art and has better therapeutic effects on difficult-to-treat stomach illnesses on which the therapeutic effect of other medicine is poor, and long-term clinical practices show that the stomach medicine does not have any toxic or side effect.

The invention relates to a method for preparing a health care seasoning belonging to the field of food condiment. The technical proposal is that the seasoning comprises the raw materials in parts by weight: 3-5 parts of ginseng, 4-6 parts of clove, 4-6 parts of round cardamom fruit, 4-6 parts of alpinia katsumadai, 4-8 parts of rhizoma zingiberis, 4-8 parts of amomum villosum , 4-6 parts of cassia bark, 5-10 parts of dried orange peel, 5-10 parts of common fennel, 4-6 parts of angelica dahurica, 4-8 parts of pepper, 4-6 parts of mustard seeds, 4-6 parts of tsaoko cardamon, 4-6 parts of dried chillies, 5-10 parts of pericarpium zanthoxyli, 4-6 parts of anise, 5-10 parts of hawthorn, 5-8 parts of chicken's gizzard-membrane, 5-8 parts of galanga, 4-6 parts of long pepper, 5-10 parts of astragalus root, 4-6 parts of angelica, 10-15 parts of glossy ganoderma, 5-8 parts of liquorice and 4-6 parts of large head atractylodes rhizome. The health care seasoning has the comprehensive efficacies of tonifying the middle warmer and Qi, promoting qi circulation, eliminating damp, warming the stomach, strengthening the middle warmer, regulating the function of the spleen and stomach, smoothing qi, strengthening the spleen, improving appetite, etc.

The present invention discloses a preserved egg with Chinese Herbs, which is a preserved egg infiltrated with effective elements including Chinese Medical Herbs and aromatic condiment, wherein the Chinese Medial Herbs include one or more than one herbs as follows: liquorice, medlar, sealwort, dendrobe, eucommia bark, and angelica, and the aromatic condiment includes one or more than one materials as follows: aniseed, common fennel, cinnamon, clove, Zanthoxylum Bungeanum Maxin, and Amomum villosum Lour. The technical proposal of the processing includes that Chinese Medical Herbs and the aromatic condiment are mixed, smashed, extracted with supersonic wave, and filtrated to obtain an extract liquid; then fresh duck eggs are immersed in a preparation liquid for reserved eggs and put inside a jar to be bloated into the preserved eggs, the shells of which is peeled of; then the preserved eggs with the shells peeled off are immersed in the obtained extract liquid, heated and infiltrated to obtain the preserved eggs with Chinese Herbs, which are packaged in vacuum, sterilized to obtain the final product of the preserved eggs with Chinese Herbs. The present invention ameliorates the flavor of the preserved egg in the prior art, carries out greater improvements on the processing technics, the style of both the product and the package, and the sensible quality, etc, and provides a preserved egg with both better effect of medical food, but also better flavor.

The invention discloses a Chinese herbal medicine control agent for common diseases of strawberries and a preparation method thereof, belonging to the technical field of Chinese herbal medicine pesticides. The Chinese herbal medicine control agent is prepared from the following raw materials: 3-13 parts of lily, 2-8 parts of malt, 3-10 parts of lotus leaf, 3-12 parts of areca seed, 2-6 parts of peppermint leaf, 3-10 parts of villous amomum fruit, 3-12 parts of lychee seed, 2-13 parts of golden larch, 3-11 parts of shorttube lycoris, 1-8 parts of dwarf lilyturf tuber, 3-12 parts of hawthorn leaf, 3-11 parts of garlic, 2-8 parts of gambir plant, 2-7 parts of officinal magnolia bark, 1-7 parts of himalayan teasel root, 2-9 parts of rabbit dung, 1-6 parts of pyrrosia leaf, 2-9 parts of safflower, 3-10 parts of combined spicebush root, 3-10 parts of frankincense, 3-12 parts of myrrh and 3-13 parts of common nandina fruit. The preparation method comprises the steps of raw material treatment, extraction, spray drying, drying and packaging. The Chinese herbal medicine control agent for common diseases of strawberries has the beneficial effects that the raw materials are natural materials and the components are nontoxic, residue-free and pollution-free; the production method of the Chinese herbal medicine control agent is simple, is easy to operate, is low in production cost and is convenient to use.

The invention discloses an appetizing deep-fried dough stick which is characterized by comprising the following raw materials in parts by weight: 1000-1200 parts of flour, 15-20 parts of salt, 30-50 parts of sesame powder, 30-40 parts of red pepper, 100-120 parts of carrot, 40-50 parts of Chinese cabbage, 3-5 parts of tangerine peel, 3-5 parts of bighead atractylodes rhizome, 3-5 parts of dandelion, 3-5 parts of ginger, 3-5 parts of fructus amomi, 3-5 parts of hawthorn leaves, 3-5 parts of periploca forrestii, 3-5 parts of stellaria yunnanensis, and an appropriate amount of yeast, sodium bicarbonate and water. In a formula of the appetizing deep-fried dough stick, vegetable components are added for supplementing vitamins of a human body, the dandelion can clear away heat and toxic materials and prevent diseases, and the hawthorn leaves and the fructus amomi can promote digestion, invigorate a stomach and increase an appetite, so that the appetizing deep-fried dough stick is beneficial to the health of the human body, and can exert an effect of prolonging the life.

The invention aims at providing a modernized preparation method which is low in cost and is suitable for industrialized production to prepare a loftdried chicken with a conventional rooster as the material. The loftdried chicken is prepared by taking the conventional rooster as the material through the following steps: slaying, bloodletting, denuding, cutting the stomach of the rooster and removing the bowels, cleaning and then dewatering, thus getting a naked chicken, then tenderizing and quickly bloating the chicken, dewatering, air-drying the chicken in an air-drying workshop with controlled temperature, humidity and wind speed, after that rinsing and boiling the chicken and packing the chicken in vacuum as quickly as possible, at last sterilizing with microwaves, immediately cooling and preserving the product in low temperature. The content of aniseed, common fennel, amomum villosum, cinnamon, ginger, naphthalin, angelica, atractylis ovata, American ginseng, radix rehmanniae preparata and jujube is one fifth of the bloating liquid concentration; the content of white sugar, monosodium glutamate and distilled spirit is the same with the content of the bloating liquid and the content of salt accounts for 2.5-3% of the weight of the boiled liquid.

The invention discloses a traditional Chinese medicine, especially a traditional Chinese medicine for the treatment of infantile malnutrition. The medicine comprises the following main raw materials by weight: 12-16 parts of medicated leaven, 12-16 parts of yam, 12-16 parts of coix seed, 12-16 parts of Radix Pseudostellariae, 10-15 parts of bighead atractylodes rhizome, 10-15 parts of Poria, 10-15 parts of endothelium corneum gigeriae galli, 5-9 parts of Chinese goldthread, 5-9 parts of Quisqualis, 5-9 parts of Amomum villosum, 6-10 parts angelica, 6-10 parts fried millet sprout and 6-10 parts of licorice root. The medicine is decocted with water; one dosage is decocted twice for administration for three times in one day; one treatment course takes 15 dosages; and the infantile malnutrition can be cured in 2-3 treatment courses. The medicine provided by the invention has significant effects in the treatment of infantile malnutrition and thin sloppy stool and loss of appetite caused by infantile malnutrition, low cost of raw materials and no side effect.

The invention relates to the field of traditional Chinese medicines. A traditional Chinese medicine for treating peptic ulcer is characterized by consisting of the following crude drugs in weight ratio: 40-45g of astragalus mongholicus, 10-15g of radix bupleuri, 20-25g of rhizoma corydalis, 10-15g of lucid ganoderma, 15-20g of elecampane, 3-6g of fructus evodiae, 10-15g of coptis chinensis, 30-40g of dandelion, 15-18g of thunberg fritillary bulb, 15-20g of bletilla striata, 20-25g of cuttlebone, 10-12g of pseudo-ginseng, 10-15g of fructus amomi and 10-12g of liquorice. The traditional Chinese medicine for treating the peptic ulcer is good in curative effect, stable in curative effect, short in course of treatment and high in curative ratio. The curative ratio is 70 percent, and the effective rate is 25 percent.

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

The invention relates to food, in particular to a spleen invigorating and appetite stimulating cake. The cake is processed and prepared with raw materials with the following weight portions: 20g to 30g of tuckahoe, 20g to 30g of lotusty, 20g to 30g of Chinese yam, 20g to 30g of Charred Triplet, 5g to 10g of radix codonopsitis, 5g to 10g of gizzardskin, 5g to 10g of Amomum villosum and 1000g of glutinous rice flour. The processing method of the spleen invigorating and appetite stimulating cake comprises the following steps: the Tuckahoe, the lotusty and the Chinese yam are ground into fine powder; the Charred Triplet, the radix codonopsitis, the gizzardskin and the Amomum villosum are fried and cooked in water, and then dregs are removed and juice is obtained; after being evenly mixed with the glutinous rice flour, the product is taken out, cooled off and cut into pieces. The spleen invigorating and appetite stimulating cake has the advantages that the cake has the effect of stomach strengthening and qi benefiting, digestion promoting and appetite stimulating, and is applicable to patients with weak spleen and stomach, poor appetite and spiritlessness and asthenia symptoms.

The invention discloses luosifen soup which is decocted by the following raw materials in parts by weight: 50-60 parts of snail meat, 8-10 parts of star anise, 8-10 parts of fennel, 8-10 parts of cortex cinnamomi, 8-10 parts of clove, 6-8 parts of cassia twig, 6-10 parts of fragrant amomum villosum, 6-10 parts of areca-nuts, 8-10 parts of amomum cardamomum, 8-10 parts of hawthorn roots, 10-20 parts of ginger, 8-10 parts of peppers, 10-20 parts of dried red peppers, 4-6 parts of felwort, 4-6 parts of radix codonopsis, 3-5 parts of honeysuckle, 3-5 parts of white chrysanthemum, 60-100 parts of pig bones, 30-50 parts of acid beans, 4-6 parts of caraway and 4-6 parts of scallions. The soup disclosed by the invention finely selects various healthcare raw materials and can clear away heat, eliminate dampness, purge intense heat, relieve restlessness and dispel stomach cold once often eaten.