251 results about "Bamboo salt" patented technology

The bamboo salt producing process includes the following steps: separating and extracting fume produced during bamboo charcoal production to obtain bamboo vinegar solution; mixing bamboo vinegar solution and table salt, setting the mixture inside bamboo section, and sealing the opening in the bamboo section; setting the bamboo section inside refractory pot; and heating the pot at 1100-1300 deg.c in a smoulder furnace via burning pine branches and leaves for 9-18 hr to obtain bamboo salt. The bamboo salt may be refined through nine times of calcination. The bamboo salt is favorable to health.

The invention relates to a re-crystallization preparation method of bamboo salt and belongs to the field of a health-care product. The method comprises the following process steps of: preparing fresh bamboo juice: baking fresh phyllostachys pubescens which is cut into small blocks and putting the blocks into a water bath to be immersed by ethanol or hot water; preparing primary bamboo salt: adding the fresh bamboo juice into table salt without iodine and an anti-caking agent and mixing uniformly; carrying out re-crystallization to prepare the bamboo salt: adding the primary bamboo salt into each biennial phyllostachys pubescens section with the length of 50-60cm and reserved with a bamboo section; sealing each opening of the biennial phyllostachys pubescens section by deep yellow mud with the depth of being less than 5m; adding into a high-temperature smoldering furnace to carry out high-temperature calcination in a step temperature-raising manner to carry out re-crystallization reaction; and preparing a bamboo salt product: taking out a bamboo salt rod and removing surface bamboo ash; and crushing to obtain the bamboo salt product. Potassium iodate is added into the bamboo salt product to prepare the iodine-added bamboo salt product. The re-crystallization preparation method has a simple process and is easy to control; the prepared product has the natural alkalinity and has abundant minerals and microelements; and the product is low in impurity content and stable in quality, and has good anti-oxidization and toxin expelling effects.

The invention relates to a preparation process of a nutritional bamboo salt. At present, the preparation process of the nutritional bamboo salt, which is simple in production process and high in salt nutritional value and can effectively prevent the bamboo salt from being polluted by heavy metal, is not available. The process comprises the following steps of: selecting fresh bamboos, and cutting the bamboos into bamboo tubes; adding salt into the bamboo tubes, wherein the salt accounts for 4 / 5 relative to the height of each bamboo tube; adding bamboo leaves into the bamboo tubes, wherein the bamboo leaves account for 1 / 5 relative to the height of each bamboo tube; then compacting the salt and the bamboo salt; baking the bamboo tubes for 6-10 hours at 900-1100 DEG C, and naturally cooling;taking out the salt from the cooled bamboo tubes, and crushing; adding the crushed salt and the bamboo leaves into the bamboo tubes, sealing the bamboo tubes with yellow mud; placing the bamboo tubesinto a fire-resistant tank with a cover to isolate air, baking for 3-8 hours at 150-300 DEG C, and cooling; and taking out the salt in the cooled bamboo tubes, and crushing the salt to obtain the nutritional bamboo salt. The preparation process disclosed by the invention is simple, the nutritional value of the salt is high, and the bamboo salt can be effectively prevented from being polluted by the heavy metal.

The invention discloses a bamboo salt beverage and a making method thereof, which comprises: the bamboo salt and a non-sucrose sweetener are dissolved respectively by mineral water, and then are mixed with the mineral water, fresh fruit juice, coffee, milk or yoghurt, and then are sterilized, bottled, sealed, bottle reversed, sterilized and packed, and the product is obtained. The product of the invention is rich in minerals and trace elements, can provide basic factors needed by human bodies and keeping the dynamic balance between life and environment, repair and reorganize the internal order of the human bodies, balance the internal environment of the human bodies, strengthen the health quality of the human bodies, and is an entirely new beverage that can provide the life quality and health security for human beings.

The invention discloses a manufacturing method for bamboo salt. Sea salt is added with bamboo juice and bamboo root, water is added after the mixed materials are mixed, boiling is carried out with clean water or spraying is carried out by high-pressure steam, thus obtaining bamboo juice solution; the bamboo juice solution is mixed with the sea salt, then is put on a refractory jar, then sealing is carried out with yellow mud, pine wood as fuel is heated to 700-750 DEG C, a defined amount of colophony is used for slowly heating up the temperature to 1300-1500 DEG C, tuckahoe powder or ginger are added after being cooled and ground, then bamboo segments are added. The pine wood is baked to 700-750 DEG C, and then is cooled, the bamboo salt is obtained after repeated times of baking and cooling. The product of the invention has the efficacy of calming the nerves, refreshing spirit and invigorating brain, and contains rich minerals and trace elements, thus being richer in nutriments and being a healthy food of new generation.

The invention discloses heat-clearing, detoxifying and blood-pressure-reducing tea. The tea comprises the following components in part by weight: 50-70 parts of altemanthera, 1-5 parts of wild chrysanthemum flowers, 5-15 parts of lotus leaves, 8-12 parts of folium mori, 7-12 parts of bamboo leaves and 2-5 parts of bamboo salt. A preparation method of the tea comprises the following steps: weighing the raw materials in part by weight; adding water, of which the weight is 1 to 2 times the total weight of the raw materials, into a container; boiling the water for 3 to 5 minutes, adding 50-70% by weight of bamboo salt into the water, adding baking soda as a color retention agent into the bamboo salt solution, placing the fresh altemanthera, the wild chrysanthemum flowers, the lotus leaves, the folium mori and the bamboo leaves into the bamboo salt solution to be subjected to water removal while stirring, adding baking soda when the weight of the solution is reduced to 50-70%, and finally adding the rest bamboo salt; after the rest bamboo salt dissolves for 5-20 minutes, taking out and drying the altemanthera, the wild chrysanthemum flowers, the lotus leaves, the folium mori and the bamboo leaves; pulverizing and sterilizing the dried raw materials, and then encapsulating the dried raw materials to obtain the heat-clearing, detoxifying and blood-pressure-reducing tea. The preparation method is simple; and the tea has the effects of clearing heat, detoxifying and reducing blood pressure.

The invention relates to bamboo salt food tea and a production method thereof. The production method comprises the following steps of: drying materials such as lotus leaves, hemp fruits, pine needles, and mulberry leaves respectively; powdering the materials to obtain powder; adding bamboo salt into the powder to obtain a mixture; and performing high temperature sterilization on the mixture to prepare powder, tea bags, tablets or candies, or boiling the mixture in water and filtering the mixture to prepare aqueous beverage. Most people have moist, lustrous and firm facial skin, feel vigorous and difficultly feel tired in work, and the hair hardly becomes dry and yellow, whitens or drops off when the people drink the bamboo salt food tea for 1 to 3 months; and the bamboo salt food tea alsohas effects of lowering blood fat, blood pressure, and blood sugar, and has magical effects of curing stomach diseases, nourishing a stomach, and invigorating the stomach for the people who have all kinds of stomach diseases.

The invention provides beef paste-flavored shelled melon seeds and a preparation method thereof. The beef paste-flavored shelled melon seeds are prepared from following raw materials in parts by weight: 350-360 parts of shelled melon seeds, 3-4 parts of Chinese wampee leaves, 1-2 parts of salvia miltiorrhiza, 4-5 parts of jujube leaves, 1-2 parts of American ginsengs, 1-1.5 parts of dandelions, 2-3 parts of bamboo leaves, 1-2 parts of linden viburnum, 1-2 parts of bamboo salt, 2-3 parts of lentinus edodes, 2-3 parts of wild vegetables, 1.5-2 parts of common sowthistle, 5-6 parts of milk, 30-33 parts of beef, 7-8 parts of soybean oil, 6-8 parts of thick broad-bean sauce, 20-25 parts of malt powder, 45-50 parts of flour and 6-7 parts of nutrition additives. The shelled melon seeds have the salty flavor of the thick broad-bean sauce and the meat flavor of the beef, and are delicious in taste; the milk is added so that the beef paste-flavored shelled melon seeds have a rick milk flavor, are salty and sweet and have a unique flavor; furthermore, the beef paste-flavored shelled melon seeds have the effects of dispelling the wind and relieving the exterior syndrome, nourishing the blood and tranquilization, boosting qi and nourishing yin, and are a leisure and health-care food.

The bamboo salt chewing gum and bubble gum is prepared with environment friendly non-adhesive gum and certain amount of bamboo salt and supplementary material. The bamboo salt chewing gum and bubble gum has the health functions of cleaning oral cavity, refreshing oral smell, eliminating oral diseases, protecting teeth, etc. and is suitable for all people.

An expanded bamboo salt producing method comprises the following seven steps: 1, preparing materials, including bamboo material selection, bamboo barrel production, and preparation of salt to be processed and pine wood as fuel; 2, filling the salt into bamboo barrels; 3, selecting a roasting furnace; 4, charging, including substeps of examining and cleaning the furnace before charging, installing a grate and charging the bamboo barrels; 5, igniting, roasting, and dewatering the salt; 6, expanding the dewatered salt; and 7, postprocessing the expanded bamboo salt. Only through two hot processing stages of dewatering and expanding, the expanded bamboo salt produced by the expanded bamboo salt producing method is heated to the maximum temperature 835 DEG C; after repeatedly expansion for 3-5 times, the vast majority of heavy metal ions can be removed, a majority of beneficial components in the bamboo and pine resin can be fused, and organic impurities in edible salt can be burned out; the expanded bamboo salt producing method is low in energy consumption, short in production cycle, little in salt loss, high in yield of the bamboo salt and low in production cost; and sold bamboo salt products are low in price, can be easily accepted by consumers and have a wide consumer group.

The invention belongs to the field of washing and care products and particularly discloses a liquid shampoo for effectively preventing pathological alopecia and a preparation method thereof. The liquid shampoo for effectively preventing the pathological alopecia is prepared from raw materials including collagen protein powder, ginger, ginseng, anredera cordifolia, cortex dictamni, saponin, cacumen biotae, cortex albiziae, black sesame seeds, humulus japonicus, bamboo salt, wild chrysanthemum flowers, radix polygonati officinalis, pomegranate peel, almond kernels, tangerine, alkyl glycoside, zinc pyrithione, hydroxypropyl methyl cellulose, an amino acid moisturizing agent, sodium dodecyl benzene sulfonate, lauroyl lysine, emulsified silicone oil, cocamidopropyl betaine, 5-Chloro-2-Methyl-4-Isothiazolin-3-One, nut oil, rosemary essential oil, jojoba oil and deionized water and is safe and non-irritant to the hair and scalp. In the liquid shampoo for effectively preventing pathological alopecia, a variety of raw materials are matched, the mutual synergic or resisting effect of the raw materials is utilized, the effects of nourishing and protecting hair and preventing hair loss are improved, scalp blood micro-circulation can be effectively promoted, and the metabolism of the scalp itself can be improved.

The invention relates to oral anti-inflammation spray. A formula of the oral anti-inflammation spray consists of natural plant essential oil, a surface active agent, peppermint essence, menthol, food coloring, soda, sea salt, bamboo salt, citric acid, sodium citrate, xylitol, ethanol and deionized water. The oral anti-inflammation spray can prevent gingivitis, reduce dental plaque and eliminate bad breath; moreover, the bacterial growth in the oral cavity can be prevented, so that various oral diseases can be effectively prevented. The oral anti-inflammation spray is suitable for different people to use.

The invention provides a method for preparing bamboo salt through temperature program, and relates to a preparation method of bamboo salt. The invention aims at providing a method for preparing bamboo salt by adopting a stage temperature program. The preparation method comprises the following steps: mixing raw materials; performing three-stage temperature rise calcining; cooling and crystalizing; and grinding. The method for preparing bamboo salt through temperature program, the loss of mineral substances is few, energy resources and raw materials can be saved, and the product bamboo salt has uniform quality and is high in quality. The method is used in the field of preparation of bamboo salt.

The invention relates to an efficient mildew-proof and moisture-proof agent which is prepared from the following components in parts by mass: 10-15 parts of alkaloids, 8-12 parts of bamboo leaf powder, 6-9 parts of methyl silicone oil, 2-5 parts of isothiazolinone, 2-6 parts of microcrystalline wax, 5-8 parts of cinnamomum platyphyllum, 10-12 parts of mica powder, 15-18 parts of bamboo salt, 2-3 parts of sodium propionate and 20-26 parts of water. The efficient mildew-proof and moisture-proof agent provided by the invention has a more efficient mildew-proof technology, effectively absorbs themoisture in humid air to prevent mildewing so as to eliminate depressing breath caused by mildewing smell, and has ventilated and moisture-proof effects.

The present invention relates to a toothpowder composition containing wheat flour and bamboo salt and a method for manufacturing the same, in more detail relates to a manufacturing method including addition of wheat flour and bamboo salt to prepare a powder mixture and a manufacturing method of including coating on the toothpowder manufactured by the method above by using coating liquid to prepare a pastille type toothpaste. The toothpowder composition of the present invention has a strong antibiotic property, therefore, is capable of preventing the forming of dental plaque (tartar) and preventing dental calculus and tongue coating, bad breath can be cleared away and inflammation in oral cavity can be prevented by utilizing cleaning effect and anti-inflammation function of the toothpowdercomposition, furthermore, teeth can be prevented from changing color and simultaneously the teeth look clean, white and shiny. The present invention provides a toothpowder composition using traditional Chinese medicinal materials as essential components and having five tastes and perfect antibiotic and whitening effects on organs in an oral cavity and a method for manufacturing the toothpowder composition.

The invention discloses a fattening feed for lambs and a making method of the fattening feed. The fattening feed is prepared from the following raw materials in parts by weight: 250-300 parts of corn grit, 220-250 parts of barley flour, 150-180 parts of pig hair powder, 120-150 parts of fermentation composite, 100-120 parts of sweet potato powder, 70-80 parts of straw powder, 80-100 parts of watermelon peel, 25-30 parts of hide glue, 40-50 parts of kelp powder, 4-5 parts of fish oil, 2-3 parts of bamboo salt, 1-2 parts of fennel powder, 3-4 parts of pericarpium citri reticulatae, 2-3 parts of saposhnicovia divaricata, 2-3 parts of fructus ligustri lucidi, 3-4 parts of mangnolia officinalis and 20-30 parts of phagostimulant. The fattening feed has characteristics of fineness, fragrance, crispness and the like, is completely balanced in nutrients and good in palatability, and is favorably eaten by lambs; the lambs are large in food consumption, multiple in weight increments, short in slaughtering period, strong in bodies, remarkable in fattening effect, thin and tender in mutton, and unique in flavor. The fattening feed disclosed by the invention is reasonable in design, fine to make, and worthy of being popularized.

The invention discloses a bamboo preparation method, including the steps of preparing raw materials, uniformly stirring and mixing the raw materials and auxiliary materials to obtain a mixture, loading the mixture in a bamboo tube, plugging the bamboo tube with deep selenium-rich loess, baking the plugged bamboo tube for 7 to 9 hours continuously through burning of dry pine branches, picking crystallized salt pillar out, smashing the salt pillar into powder, refilling the bamboo tube with the smashed salt, sealing two ends of the bamboo tube with selenium-rich loess, heating for stabilizationby burning of dry pipe branches, cooling and smashing, and repeating to complete the step of heating for stabilization and cooling and smashing by nine times totally to obtain rough salt, grinding andscreening the rough salt to obtain fine bamboo salt. According to the method, raw materials including phyllostachys pubescens, chicken's gizzard-membrane, ginger and lycopodium powder are subjected to baking nine times, various mineral substances of the raw materials permeates salt, so that the bamboo salt contains various mineral substances, which is good for popularization and application, andfurther has high market value.

An improved method for bamboo salt production takes eight measures as follows: firstly, baking is changed from four different temperature stages to two different temperature stages; secondly, the baking equipment is converted from a reaction kettle to a firewood stove with grates; thirdly, raw materials and the lengths of bamboo pipes are limited; fourthly, the water content of to-be-processed salt is limited; fifthly, no fire-resistant pot is sleeved outside the bamboo pipe; sixthly, yellow mud is only used for sealing the bamboo pipes in the activation stage, and yellow bamboo salt at the upper end of a salt rod is removed; seventhly, no bamboo leaf or bamboo shell is filled in openings of the bamboo pipes, and bamboo vinegar is not mixed in salt; eighthly, the bamboo pipes are placed in a partition manner in a stove by division bars. Through the adoption of the improved measurements, the placement quantity of the bamboo pipes in the stove is increased, the yield is improved, the salt heat treatment is uniform, the quality of the bamboo salt is improved and stable, and after the liquefaction and distillation stages of the salt are removed, the highest processing temperature is lower than 835 DEG C, the thermal loss is low, the production period is short, the raw materials do not comprise bamboo leaves, bamboo shells and bamboo vinegar, the bamboo salt is not polluted, and the taste is good.

The invention discloses a preparation method of ancient method baked bamboo salt. The method includes adopting natural sea salt produced on the west coast, weighing an appropriate amount of raw sea salt, drying the raw sea salt in a drying oven, pulverizing the sea salt after drying and sieving the sea salt; selecting a bamboo tube 35-45 cm in length, drying, pulverizing and sterilizing loess andadding an appropriate amount of distilled water and glutinous rice starch to the sterilized loess to prepare loess slurry with moderate viscosity; placing the sea salt in the bamboo tube, applying theloess slurry on an opening on the top of the bamboo tube, placing the bamboo tube containing the sea salt in a loess kiln fired in the loess, adding pine wood into the loess kiln for heating, bakingthe bamboo tube in the loess kiln for 10h continuously, opening the loess kiln and naturally cooling to the room temperature; removing a loess seal from the baked bamboo tube, taking out the sea salt,pulverizing the sea salt and filling the sea salt into the bamboo tube again; placing the bamboo tube into the loess kiln for baking for eight times, scattering natural turpentine into the loess kilnduring the ninth baking and obtaining refined bamboo salt after baking.

The invention discloses a mouthwash for eliminating ozostomia caused by stomatitis and a preparation method of the mouthwash. The mouthwash is prepared from the following main raw materials in parts by weight: 10-15 parts of bamboo salt, 6-12 parts of melilotus suaveolens ledeb, 15-20 parts of honeysuckle, 4-10 parts of lophatherum gracile, 5-15 parts of liquorice, 2-9 parts of coptis chinensis, 15-25 parts of mint and 5-10 parts of radix rehmanniae. The mouthwash has the effect of eliminating ozostomia. Compared with the prior art, the mouthwash is more remarkable in treating effect and short in treating period and can be used for a long term. In addition, the mouthwash has a remarkable treating effect on ozostomia caused by stomatitis.

The invention discloses health-care fresh biscuit for preventing hyperlipidemia and a manufacturing method thereof. The biscuit comprises 55-75% of low-gluten flour, 1.5-3% of white rib extract, 0.5-2% of ipomoea pescaprae extract, 0.5-2% of article ficuscunia extract, 1.5-3% of moso bamboo shoot head extract, 2-5% of locust pollen, 5-7% of abelmoschus manihot seed oil, 1.5-3% of pectin, 5-7% of palatinitol, 1.5-3% of dried skim milk, 0.3-0.5% of bamboo salt, 5-8% of partridge egg and 0.7-1.5% of instant dry yeast by weight. The raw materials are processed reasonably to form biscuit, the prescription is reasonable, the synergistic effect of the raw materials is strong, the sensing quality of the biscuit is improved, the shelf life is improved, and the nutritive elements are better balanced and richer; the health-care fresh biscuit for preventing hyperlipidemia is featured with crisp, delicious and sweet mouth feel, low energy, high dietary fiber content and low fatness and capable of preventing hyperlipidemia, lowering lipid and protecting health by means of regular intake. The health-care fresh biscuit for preventing hyperlipidemia is especially suitable for the hypertension and hyperlipidemia patients and obesity.

The invention discloses a preparation method of a rhodomyrtus tomentosa and glutinous rice wine. The preparation method comprises the following steps: firstly, juicing fresh rhodomyrtus tomentosa fruits to obtain rhodomyrtus tomentosa juice and rhodomyrtus tomentosa pumace for later use; then cooking glutinous rice; adding a certain amount of distiller's yeast for performing preliminary saccharification; then transferring the cooked glutinous rice into a container, sprinkling the rhodomyrtus tomentosa juice, uniformly mixing; embedding the rhodomyrtus tomentosa pumace wrapped by using a gauze in the cooked glutinous rice, adding a certain amount of water, sealing for performing saccharification and fermentation for 5-10 days, then opening a small hole to add trace bamboo salt water solutions, sealing to continuously ferment for 20-30 days; and finally, performing filter pressing or centrifugal separation on the fermented glutinous rice to obtain a crude product of the rhodomyrtus tomentosa and glutinous rice wine, and performing secondary filtration, sterilization and ageing so that the rhodomyrtus tomentosa and glutinous rice wine can be obtained. The preparation method disclosed by the invention is simple; the fresh rhodomyrtus tomentosa fruits are effectively and comprehensively utilized; the prepared rhodomyrtus tomentosa and glutinous rice wine is sweet and mellow in taste and developmental in nutrition, has a taste of the rhodomyrtus tomentosa fruits, and is rich in amino acids, vitamins, trace elements and the like.

The invention discloses a pork liver and sticky rice wheat germ cake and a preparation method thereof. The pork liver and sticky rice wheat germ cake is characterized by being prepared from the following raw materials in parts by weight: 180-200 parts of wheat germ, 1-1.3 parts of epimedium root, 0.8-1 part of wax gourd leaves, 1.2-1.4 parts of lychee seed, 1.5-1.7 parts of longan shell, 2-2.3 parts of plantain herb, 1.4-1.6 parts of palm leaves, 0.8-0.9 parts of black bamboo root, 10-11 parts of oat, 4-5 parts of red dates, 2-3 parts of bamboo salt, 5-7 parts of caraway, 14-16 parts of pork liver, 130-150 parts of sticky rice, 7-8 parts of salt soda water, 25-30 parts of apple juice, 50-55 parts of sweet potato starch and 4-5 parts of nutritional supplement. The pork liver and sticky rice wheat germ cake is crisp on the outside and soft on the inside, attractive in color, capable of remarkably improving the nutritive value because the added pork liver and the added bamboo salt are rich in vitamin A and trace elements, and has a faint scent of a fruit due to the added apple juice. In addition, the pork liver and sticky rice wheat germ cake also has the effects of clearing away heat and toxic materials, promoting the circulation of qi and removing stasis, and tonifying kidney and improving eyesight, is suitable for being eaten by various crowds, and has popularization and application value.

The invention provides an antibiotic anti-inflammatory health care mouth lotion prepared by forming a natural mixed base material from watermelon frost, sorbitol, peppermint essence, eucalyptus oil, huamel extract, boat-fruited sterculia seed raw juice, lemon extract, licorice and clove extract, and then adding a given amount of bamboo salt and auxiliary materials. The antibiotic anti-inflammatory health care mouth lotion is capable of thoroughly cleaning the oral cavity, cleaning the breath, protecting health of the oral cavity, cleaning the oral cavity and eliminating oral diseases, has antibiotic, sterilizing and anti-inflammatory functions, and has notable lasting curative effects on preventing canker sore, aphtha, gingivitis, intermittent toothache and tooth erosion, halitosis and other oral diseases. The mouth lotion also has strong detoxifying and toxin-expelling effects, does not generate secondary abnormal breath of oral cavity and mixed peculiar breath smell, can not form dental plaque and cause decayed tooth, and is very favorable for the physical and psychological health of people without any side effects on the body. Therefore, the mouth lotion has the effects on refreshing the mouth and brain, cleaning the oral cavity, eliminating inflammation and foul breath, promoting production of body fluid, cleaning the throat, moisturizing the intestines and stomach, and leaving a fragrant and lasting smell in the mouth.

The invention relates to a preparation method of instant bamboo salt coffee. The method comprises the following steps: (1) drying raw hulled and pulp-removed coffee beans transported from a coffee producing area until the water content of the coffee beans is below 10%; (2) converting starch in the dried raw coffee beans into sugar and acidic materials by utilizing baking equipment at high temperature so as to ensure that a special aroma of the baked coffee beans can be generated; (3) hulling the coffee beans by utilizing hulling equipment so as to obtain nuts and hulls for later use; (4) adding water into the nuts and grinding for two to three times; (5) filtering a ground coffee liquid and keeping filter residue for later use; (6) adding bamboo salt and brown powdered sugar into the coffee liquid for dissolving; and (7) preparing the coffee liquid added with the bamboo salt and the brown powdered sugar into the instant bamboo salt coffee by adopting a spray drying method. Besides the coffee, the instant bamboo salt coffee also contains bamboo salt, brown sugar and other high-concentration active nutritional ingredients, so that inherent fragrance and bitterness and other special tastes of the coffee are enjoyed, but also the instant bamboo salt coffee also has the functions of boosting spirit, stabilizing emotions, resisting fatigue, concentrating awareness and basically preventing a person from getting inflamed; and in addition, the instant bamboo salt coffee has anti-oxidation and anti-aging functions.

The invention discloses a mouthwash capable of eliminating halitosis caused by smoking. The mouthwash is prepared by main raw materials in parts by weight as follows: 10-15 parts of bamboo salt, 6-12 parts of sweet clover, 5-10 parts of patchouli, 15-20 parts of honeysuckles, 2-6 parts of clove, 5-15 parts of liquorice, 4-9 parts of scutellaria baicalensis, 15-25 parts of mint and 15-30 parts of green tea. The mouthwash has the effect of eliminating halitosis, compared with the prior art, the treatment effect is more obvious, the treatment period is short, and the mouthwash can be used for a long time and has a remarkable treatment effect on halitosis caused by smoking.

The invention provides agilawood toothpaste. The agilawood toothpaste is prepared from agilawood, sarcandra glabra, flos chrysanthemi indici, rhizome imperatae, bamboo salt, almond, Japanese pagodatree juvenile branchlet, cortex moutan, herba violae, honeysuckle flower, flos caryophylli, green tea, root of pseudo-ginseng, leaf of chamomile, herba menthae, radix sophorae flavescentis, chamomile extract, glycerin, calcium titanate, sodium carboxymethylcellulose, sodium lauryl sulfate, sweetening agent, protective agent, stabilizer and deionized water. The agilawood toothpaste disclosed by the invention combines the traditional Chinese medicinal materials with a natural aromatic effect with a modern daily use chemical process, the agilawood is fresh and unique in smell, and meanwhile has the effects of promoting qi circulation to relieve pain, warming middle and arresting vomit, preventing asthma, tranquilizing mind by nourishing the heart, and dredging veins and depressing qi. The agilawood is compatible with other medicine materials to achieve better effects of diminishing inflammation and stopping bleeding, freshening breath and inhibiting dental ulcer. The toothpaste can uniformly and durably release fragrance after being used for tooth brushing; the fragrance is inhaled through the nasal cavity, and then enters a human body through the air exchange of the lung, thereby achieving the effect of treating the disease by smelling fragrance.

Aquarium water and a preparation method thereof, including a fermented solution of a mixture of extract from leaves of a ginkgo tree, extract from ganoderma, extract from bark of a chestnut tree, extract from acorns, extract from leaves of an evergreen oak tree, extract from bamboo, extract from leaves of a persimmon tree, extract from leaves of a pine tree, water-soluble chitosan powder extracted from crab shells, barley natural stone powder, bamboo salt, potato starch, and distilled water. Fermentation is by adding yeast, and organic germanium, mineral component extracted from yellow soil, and extract from combustion of an oak tree are added. The solution is then fermented again and refined in a liquid state.

The invention discloses a bamboo salt calcining furnace and a preparation method for preparing bamboo salt having high-reduction potential. A furnace body of the bamboo salt calcining furnace comprises a calcining chamber, a furnace body wall and a furnace cover, wherein the furnace body wall adopts a three-layer structure, an inner layer is a fireproof material layer, an outer layer is a furnacebody housing layer, an interlayer is formed between the inner layer and the outer layer, and a layer of tourmaline layer is arranged in the interlayer. The bamboo salt preparing method comprises the following steps of taking bamboo leaves and bamboo, crushing the taken bamboo leaves and bamboo into coarse grains of which the granule diameter is 1-3 millimeters; and taking edible salt and the obtained bamboo coarse grains in the weight ratio of the edible salt to the bamboo coarse grains being 1 to (0.1-0.3), performing uniform mixing so as to obtain a mixture, then placing the mixture in the bamboo salt calcining furnace for calcining under the temperature of 700-1000 DEG C for 8-10 hours, performing cooling, taking the cooled mixture out, and performing crushing, so as to obtain the bamboo salt with high-reduction potential. According to the bamboo salt calcining furnace and the preparation method disclosed by the invention, under the participation of tourmaline, during calcining thebamboo salt, the bamboo salt products can bring own reduction potential which is equal to the reduction potential brought by traditional nine-refined bamboo salt; the bamboo salt products are subjected to calcining under 700-1000 DEG C for 6-10 hours, so that reduction potential being minus 70 to minus 680 millivolt can be attached; and bamboo salt seasoning having high reduction potential is obtained.