75 results about "Chrysanthemum nankingense" patented technology

The invention discloses a health carp ball. Raw materials for making the health carp ball comprise, by weight, 100-150 parts of carp, 6-8 parts of lemon, 15-20 parts of chrysanthemum nankingense, 2-4 parts of Artemisia capillaries, 9-15 parts of cassia seed, 8-12 parts of Poria cocos, 5-9 parts of Lophatherum gracile, 1-3 parts of Oxalis corniculata L., 10-15 parts of wild chrysanthemum flower, 6-8 parts of lotus leaf, 10-15 parts of Caulerpa lentillifera, 10-13 parts of watermelon peel, 9-12 parts of lotus rhizome, 8-12 parts of coriander, 10-20 parts of brown rice flour, 6-10 parts of red bean flour, 10-15 parts of egg white, 6-10 parts of cannabis oil and 4-8 parts of salt. The carp is adopted as a main raw material, and cooperates with other raw materials, so the carp ball made in the invention has abundant and balanced nutrition, has urination promoting, dampness excreting, intestine moistening, bowel relaxing and hypertension controlling effects, is suitable for fat people to eat, and is especially suitable for being used as a meal replacement.

The invention discloses a cultivation method of golden chrysanthemum. The golden chrysanthemum is obtained by grafting and cultivating chrysanthemum nankingense and big yellow chrysanthemum, where in the chrysanthemum nankingense is used as a stock, and the big yellow chrysanthemum is used as a scion. According to the cultivation method disclosed by the invention, the big yellow chrysanthemum is grafted onto the chrysanthemum nankingense so as to obtain the golden chrysanthemum, the cultivated and obtained chrysanthemum is big in flower type, rich in fragrance, flourishing in growth, long in florescence, high in yield and free from insect pest. The obtained golden chrysanthemum has high chrysanthemum economic value and high-yield planting value.

The invention belongs to the technical field of plant genetic engineering and discloses a method for quickly identifying the chrysanthemum nankingense gene function based on TRV-VIGS technology. TRV2 virus silent expression carrier plasmid containing an endogenous target gene segment is established, the chrysanthemum nankingense is converted instantaneously by a blade injection method, and the silencing of the endogenous target gene of chrysanthemum nankingense is induced so as to identify the function of the endogenous target gene. According to the invention, a system of silencing the endogenous gene of chrysanthemum nankingense by TRV-VIGS so as to identify the gene function is established; and the method has the advantages of high speed, high throughput, easiness in operation and the like and provides a new way of carrying out chrysanthemum nankingense gene function study.

The invention discloses a method for identifying embryo abortion associated proteins of distant hybridization of chrysanthemum, and belongs to the field of chrysanthemum breeding and proteomics. The method comprises the steps of planting the small chrysanthemum as a female parent, taking wild chrysanthemum nankingense as a male parent for distant hybridization, cutting off pollinated inflorescences at different times after pollination, sampling ovaries with complete and plump morphological development and ovaries with abnormal and hollow morphological development respectively, immediately quick-freezing in liquid nitrogen after sampling, storing in a refrigerator at -80 DEG C, extracting proteins from samples by a TCA (Trichloroacetic Acid)/acetone precipitation method, quickly identifying differential proteins by an iTRAQ (Isobaric Tags for Relative and Absolute Quantitation) and mass-spectrometric technique, performing bioinformatic analysis, and obtaining the embryo abortion associated protein in the distant hybridization breeding of the chrysanthemum. The method can quickly and accurately identify the embryo differential proteins with different morphologies in different developmental stages during embryonic development of the chrysanthemum for the chrysanthemum and affinis wild species of the chrysanthemum, and a research foundation is provided for solving embryo abortion of the distant hybridization of the chrysanthemum.

The invention discloses eyesight-improving and health silene conoidea noodles. The eyesight-improving and health silene conoidea noodles are prepared from the following raw materials in parts by weight: 100-120 parts of wheat meal, 30-40 parts of corn meal, 8-10 parts of alpinia oxyphylla, 4-6 parts of pumpkin seeds, 8-10 parts of shepherd's purses, 8-10 parts of silene conoidea, 4-6 parts of frizze, 8-10 parts of carrots, 4-6 parts of onions, 4-6 parts of kalimeris, 6-10 parts of chrysanthemum nankingense, 6-8 parts of edible seaweeds, 5-7 parts of jujubes, 6-8 parts of medlars, 4-6 parts of radix rehmanniae praeparata, 4-6 parts of cornus officinalis, 8-12 parts of mints, 12-13 parts of angelica sinensis, 12-15 parts of passiflora edulis leaves, 1-2 parts of wheat-germ oil and 0.2-0.4 part of a flour additive. The health-protection noodles provided by the invention have rich nutrition, taste smooth, are not sticky to teeth and cannot spoil the soup during cooking; if people often eat the noodles, the effects of calming the liver, improving the eyesight and clearing the fire are achieved, and the health of a human body is kept.

The invention relates to a process for making dried chrysanthemum flower brain which comprises the following steps: (1) steeping chrysanthemum flower brain with saline water 15-20 minutes, (2) high temperature steaming or water boiling 0.5-3 minutes at 80-120 deg. C, (3) cooling down, (4) dewatering and drying, (5) charging condiment and mixing homogeneously, (6) dewatering and drying.

The invention discloses a processing method of chrysanthemum nankingense H.M. tea. Fresh and tender chrysanthemum nankingense H.M. stems and leaves are selected, rapid enzyme inactivation and dehydration are carried out by virtue of a CM-10S microwave drying machine, and kneading and refining are carried out to obtain the chrysanthemum nankingense H.M. tea (also called as chrysanthemum leaf tea). Tear water after the tea is made is azure green, clear and transparent and has pleasant scent. The processing method disclosed by the invention has the characteristics that firstly, the fresh and tender chrysanthemum nankingense H.M. stems and leaves are selected, rapid enzyme inactivation is carried out by virtue of a microwave, and enzymatic browning of chrysanthemum nankingense H.M. is inhibited; secondly, microwave drying dehydration is adopted, thus having low energy consumption and high efficiency and being beneficial to continuous production; and thirdly, the obtained chrysanthemum nankingense H.M. tea is azure green, has a strong fresh scent of chrysanthemum nankingense H.M. and maintains special nutrition and active function of the chrysanthemum nankingense H.M., no antiseptic is added in a processing and storing process, and the chrysanthemum nankingense H.M. tea has good storage resistant performance and safety performance.

The invention discloses a heat-clearing appetizing rice cake, made of the following materials in parts by weight: 260-280 parts of rice flour, 50-60 parts of flour, 55-65 parts of yam flour, 30-40 parts of spinach, 30-35 parts of blueberry, 25-30 parts of passion flower, 70-80 parts of corn juice, 8-10 parts of green tea leaves, 6-8 parts of chrysanthemum nankingense, 5-7 parts of aloe, 5-7 parts of lily, 4-6 parts of sophora flower, 3-5 parts of herb of mosla chinensis maxim, 3-5 parts of fragrant thoroughwort leaves and the like. The heat-clearing appetizing rice cake provided by the invention is simple and environment-friendly in preparation technology, is added with the yams, blueberries and other food material, thus being capable of appetizing, sour and sweet in taste and rich in nutrition, and also added with the chrysanthemum nankingense, aloe, lily, sophora flower, herb of mosla chinensis maxim and other extractives, thus having the functions of clearing heat to cool blood, regulating philtrum and promoting appetite and the like, and being particular suitable for people with poor gastrointestinal function.

The invention discloses a liver-protection tea powder prepared from radix puerariae and flammulina velutipes and a preparation method thereof. The liver-protection tea powder is prepared from the following materials in parts by weight: 60-80 parts of flammulina velutipes, 8-15 parts of radix puerariae powder, 10-15 parts of melon, 10-14 parts of vicia unijuga, 6-10 parts of burdock powder, 8-10 parts of okra, 10-15 parts of pinenut, 8-12 parts of prickly pear fruit, 10-15 parts of red fragrant rice, 5-8 parts of bamboo juice, 1-2 parts of adonis flower, 2-3 parts of perilla frutescens seeds, 1-2 parts of piper wallichii, 1-2 parts of chrysanthemum nankingense flower , 1-2 parts of penthorum chinense pursh, 1-2 parts of Aglaia odorata, 40-80 parts of mulberry wine and 6-10 parts of nutrient and health-care powder. The liver-protection tea powder provided in the invention is fragrant, mellow and sweet in taste and is rich and balanced in nutrition. Lyophilized flammulina velutipes is adopted to absorb the nutrient and functional components of the mulberry wine so that functions of nourishing body, strengthening body and benefiting liver are achieved. In addition, through the synergistic effects of the mulberry wine with many other traditional Chinese medicine components having efficacies of clearing away toxic materials, adjusting liver function and nourishing and protecting liver, the recovery function of the liver is enhanced, and the disease-resistant ability of a human body is improved.

The invention relates to leafy vegetable biscuits. The leafy vegetable biscuits are prepared from the following raw materials in parts by weight: 80 to 100 parts of low-gluten flour, 30 to 50 parts of butter, 8 to 10 parts of chrysanthemum nankingense, 5 to 7 parts of dandelion roots, 3 to 5 parts of suaeda salsa, 1 to 3 parts of capsella bursa-pastoris, 3 to 5 parts of Chinese wolfberry sprouts, 4 to 6 parts of kalimeris indica sprouts, 3 to 5 parts of stem leaf of gnaphalium affine, 3 to 5 parts of herb of brasenia schreberi, 3 to 5 parts of root of kudzu, 3 to 5 parts of tender shoot of aralia elata seem, 5 to 7 parts of sweet potato leaves, 3 to 5 parts of herba portulacae, 3 to 5 parts of zanthoxylum bungeanum sprouts, 3 to 5 parts of rhizome of pteridium aquilinum, 3 to 5 parts of radix glehniae, 3 to 5 parts of tender stem leaf of kochia scoparia, 3 to 5 parts of fennel leaves, 3 to 5 parts of herb of salsola collina, 3 to 5 parts of herb of amaranthus spinosus, 3 to 5 parts of herb of ostericum sieboldii, 3 to 5 parts of herb of youngia japonica, 3 to 5 parts of frond of asparagus, 1 to 3 parts of herba menthae, 3 to 5 parts of loofah sprouts, 3 to 5 parts of leaf and flower of allium mongolicum, 3 to 5 parts of herb of hemistepta lyrata, 3 to 5 parts of herb of ixeris denticulate, 3 to 5 parts of plantain herb, 3 to 5 parts of herb of astragalus smicus, 1 to 3 parts of motherwort herb, 3 to 5 parts of herb of sedum aizoon, 3 to 5 parts of tender stem of typhalatifolial, 3 to 5 parts of root of rumex acetosa, 3 to 5 parts of herba doellingeriae, 3 to 5 parts of herb of chickweed, 2 to 4 parts of root, leaf, flower or seed of gumbo, 3 to 5 parts of fruit of green peppers, 3 to 5 parts of mulberry leaves, 2 to 4 parts of root of platycodon grandiflorum, 1 to 3 parts of table salt and 10 to 12 parts of white granulated sugar. The leafy vegetable biscuits have the advantages of complete nutrition, good healthcare effect and good taste.

The invention provides a chrysanthemum nankingense beer with a health function and a preparation method of the chrysanthemum nankingense beer, aiming at meeting the demand of people on new functional beer. The preparation method comprises the following steps of carrying out digestion for 90 minutes through cellulase and pectinase by adopting dried chrysanthemum nankingense as a raw material, and filtering to remove residues to obtain a clear chrysanthemum nankingense extracting solution without the residues; adding humulus lupulus, fructus hordei germinatus and rice to carry out the procedures of saccharification, enzymolysis fermentation and the like to obtain the chrysanthemum nankingense beer. The preparation method provided by the invention is capable of producing a new health-care beer by injecting the active components of the chrysanthemum nankingense into beer, not only is an important way of functional beer development, but also is a new mode of wild plant recycling.

The invention discloses a milking cow concentrated feed. The preparation raw materials of the milking cow concentrated feed comprise the following components of sprayed corn husks, corn DDGS, large-piece soybean meal, cottonseed meal, trachycarpus fortunei meal, sesame seed meal, glutamic acid dregs, stone powder, corn ammoniated straw, baking soda and a core material, wherein the preparation rawmaterials of the core material comprise radix astragali, black wood ears, radix codonopsis, chrysanthemum nankingense, kalimeris indica, old rice, banana peel and pomelo peel. The concentrated feed isused for preparing a complete feed, and the complete feed is used for raising milking cows, so that based on guaranteeing the milk yield, the feed conversion can be improved, the malodour of excrement and urine can be reduced, and the effect of improving the immunity of the milking cows can be achieved.

The invention discloses a chrysanthemum nankingense cake for eliminating summer-heat by cooling. The chrysanthemum nankingense cake is made from a crust, filling and a coating material. The filling is made from, by weight, 3-5 parts of bitter gourd flowers, 1-3 parts of mint, 3-5 parts of selfheal spike, 1-2 parts of sophora flowers, 1-2 parts of Arabian jasmine flowers, 1-2 parts of Chinese wax gourd peel, 1-2 parts of bitter gourd, 3-5 parts of chrysanthemum nankingense, 14-17 parts of vegetable oil, 15-24 parts of sticky rice, 0.03-0.05 part of carrageenan, 0.06-0.09 part of edible salt and a proper amount of water.

The invention discloses mulberry wine and a preparation method thereof. The mulberry wine is prepared from, by weight, 0.8-1.2 parts of dry mulberries, 8-12 parts of glutinous rice, 2.3-2.8 parts of water and 0.08-0.12 part of distiller's yeast, wherein the distiller's yeast is prepared from cereal meal, wheat bran, herba verbenae and chrysanthemum nankingense. The preparation method of the mulberry wine comprises the following steps: S1, taking 0.8-1.2 parts of dried mulberries and 8-12 parts of glutinous rice by mass and putting the materials into different containers, respectively pouring purified water into the containers and executing soaking; S2, taking out the soaked glutinous rice, washing the soaked glutinous rice with clear water, putting the soaked glutinous rice into a steamerfor steaming, flatly spreading the steamed glutinous rice and naturally cooling the steamed glutinous rice to 20-30 DEG C; crushing the dry mulberries into crushed powder, putting the powder into thecontainer, adding water, executing heating to reach boiling, and then executing natural cooling to 20-30 DEG C; S3, putting the naturally cooled glutinous rice, the naturally cooled dried mulberries and the distiller's yeast into a container for natural fermention; S4, sterilizing the naturally fermented mixture obtained in the step S3 at high temperature and high pressure; S5, executing standingof the sterilized mixture for 10-20 days, and executing natural precipitation to obtain the mulberry wine.

The invention discloses smoked plum wine with an effect of relieving summer heat and a preparation method of the smoked plum wine. The smoked plum wine is prepared from the following raw materials in parts by weight: 200-220 parts of grapes, 40-60 parts of smoked plums, 30-45 parts of cucumis melo var. saccharinus, 8-12 parts of chrysanthemum nankingense, 6-8 parts of New Zealand spinach, 4-6 parts of banana-plant, 2-4 parts of lotus leaves, 2-3 parts of operculate cleistocalyx immature flowers, 4-6 parts of momordica grosvenori, 2-3 parts of Nodus Nelumbinis Rhizomatis, 1-2 parts of rush, 2-3 parts of arrowhead, 1-3 parts of selaginella uncinata, 2-3 parts of tuber of dwarf lilyturf, 2-3 parts of wintersweet flowers, 4-6 parts of radix polygonati officinalis, 20-30 parts of rock candy, 6-8 parts of yeasts and 10-12 parts of nutrition additives. The smoked plum wine with the effect of relieving the summer heat, prepared by the invention, is savory and mellow in taste, sour and sweet and delicious, has the effects of cooling, moistening the mouth, promoting appetite, helping digestion, enriching and balancing the nutrition and regulating the metabolic function of the body and has multiple health effects of relieving the summer heat, eliminating stagnation, clearing damp, dispelling wind, clearing heat, tonifying spleen and stomach, inducing diuresis, removing toxins, resisting bacteria, diminishing inflammation and the like. The disease-resistant constitution of the body is improved, and the wine is particularly suitable for being drunk in hot summer and has the effects of relieving the summer heat, recovering from fatigue, tonifying qi and refreshing.

The invention discloses mulberry-chrysanthemum tea capable of clearing heat from throat and clearing throat. The mulberry-chrysanthemum tea capable of clearing heat from throat and clearing throat is prepared from the following raw materials in parts by weight: 20-25 parts of mulberry leaves, 30-35 parts of wild chrysanthemum flowers, 4-5 parts of radix glehniae, 6-10 parts of boat-fruited sterculia seeds, 2-4 parts of folium polygont cuspitati, 4-6 parts of watercress, 5-7 parts of lotus powder, 2-4 parts of chrysanthemum nankingense, 4-6 parts of fresh lotus seedpod, 1-3 parts of bitter bamboo leaves, 4-6 parts of calendula, 2-4 parts of sheepear inula herb, 4-6 parts of rice sprouts, 6-10 parts of rocky candies, 1-2 parts of selfheal, 2-4 parts of uncaria, 3-4 parts of rhizoma polygonati roots, 4-6 parts of lentinula edodes micro powder, 0.5-0.7 part of compound vitamin powder and 3-4 parts of nutrition adding power. The mulberry-chrysanthemum tea is uniform in color and luster, is thick in tea flavor after being taken into mouth, is fine in mouthfeel, and is cool and palatable; mulberry leaves and chrysanthemum flowers are taken as main materials, and are matched with various edible and medical materials reasonably, so that the effects of clearing heat from throat and clearing throat, clearing away heat and toxic materials, and cooling blood to relieve pain are achieved; and the mulberry-chrysanthemum tea can treat symptoms such as throat congestion, swollen sore throat, swallowing discomfort and hoarseness caused by acute and chronic faucitis after being drunk for a long time.

The invention discloses a traditional Chinese medicine for treating facioplegia and a preparation method thereof. The traditional Chinese medicine is prepared from the following medicinal materials in parts by weight: 11-20 parts of nux vomica, 5-12 parts of lagopsis supina, 3-9 parts of angelica, 10-18 parts of semen aesculi, 7-15 parts of aconitum pendulum busch, 10-17 parts of loose knot, 5-9 parts of aernaria przewalskii maxim, 15-26 parts of fresh ginger, 5-11 parts of abelmoschus manihot, 15-23 parts of thunberg fritillary bulb, 5-10 parts of chrysanthemum nankingense, 13-24 parts of mulberry and 10-19 parts of stiff silkworm. The traditional Chinese medicine disclosed by the invention is good in curative effect, free of toxic or side effect and convenient to use; multiple usage methods can be used for treating different patients by using the traditional Chinese medicine with different concentration; and the ingredients of the traditional Chinese medicines are easy to obtain, and the traditional Chinese medicine is simple in preparation.

The invention discloses a production method of a chrysanthemum nankingense soup base. According to the technical scheme, the production method comprises the following steps: cleaning tender leaves and tender stems of chrysanthemum nankingense, and immediately carrying out spread-airing after the tender leaves and the tender stems are blanched in boiled water; drying or airing the chrysanthemum nankingense till the water content of the chrysanthemum nankingense is below 6%, and bagging 3-5 g of chrysanthemum nankingense in each bag in a vacuum manner after the chrysanthemum nankingense is cooled; bagging seasonings according to a standard that each bag contains 1 g of edible salt, 1 g of chicken essence and 1 g of sesame oil (or 1.5 g of edible salt, 1.5 g of chicken essence and 1.5 g of sesame oil); and packaging the bagged dried chrysanthemum nankingense with the bagged seasonings in equal parts by weight. The production method has the advantages that the chrysanthemum nankingense is easily available in spring, summer and autumn, and the production is simple; the soup base, which is convenient and has effects of regulating middle energizer, stimulating appetite and reducing blood pressure, is provided to the market, can be eaten after being brewed by boiled water when needed, and is helpful for increasing farmer income.

The present invention discloses a vegetable paper with blood pressure-lowering health-care effect and a preparation method thereof. According to the vegetable paper, chrysanthemum nankingense is takenas a main raw material, contains abundant proteins, cellulose and minerals, and has the health-care functions of clearing away heat and toxic materials and lowering blood pressure; sesame pollen, gamma-aminobutyric acid and tea seed oil are supplemented, and are capable of supplementing human body with inhibitory neurotransmitter, enhancing immunity and strengthening the health-care effect of lowering blood pressure; fruit juice not only enriches the nutrient components, but also improves the taste; beta-cyclodextrin is used for pretreatment, and can permeate into vegetable tissues to preventthe later drying, shrinkage and hardening and to improve the appearance quality; a color fixative is used to keep the original flavor of the vegetables to a large extent; and the microwave vacuum drying can prevent corn starch from producing strong starch taste caused by high temperature, so that the chrysanthemum nankingense vegetable paper with a bluish green color, a crisp mouth feel and faintfragrance can also be obtained.

The invention discloses a concentrated feed for fattening sheep. The concentrated feed is characterized in that preparation raw materials of the concentrated feed comprise the following components ofguniting corn peel, corn DDGS, corn germ meal, corn peel, soybean meal, puffed soybeans, palm meal, stone powder, corn ammoniation stalks and a core material, wherein the core material comprises radixastragali, black wood ears, radix codonopsis, chrysanthemum nankingense, kalimeris indica, old rice, banana peel and pomelo peel. A complete feed prepared from the concentrated feed is used for feeding the fattening sheep, the effects of increasing the feed conversion rate, reducing fetor of excrement and urine, enhancing the immunity of the fattening sheep and promoting growth of the fattening sheep can be achieved.

The invention discloses a wheat germ-pumpkin pie and a preparation method thereof. The wheat germ-pumpkin pie is prepared from the following raw materials: wheat germ, tartary buckwheat bran, pumpkin, pumpkin flower, honeysuckle, millet, chrysanthemum nankingense, frangipani, momordica grosvenori, rosemary, hawthorn leaf, salty yolk, milk, and the proper amounts of pomegranate wine and wheat germ oil. Through citric acid dipping and microwave baking and through enzymatic modification by cellulase, the wheat germ-pumpkin pie keeps antioxidant active components of the wheat germ better, increases the content of water-soluble dietary fiber, and is beneficial to giving play to the physiological functions of the dietary fiber; nutritional functional components of the tartary buckwheat bran and the wheat germ are combined, and special cellar fragrance is formed through fermentation, so that the product quality is improved and the wheat germ-pumpkin pie is absorbed through body metabolism more easily and is natural and healthy; meanwhile, supplemented by the pumpkin flower, the honeysuckle and other nutritional components, the wheat germ-pumpkin pie is endowed with fresh and sweet flower fragrance and is more fragrant and mellow in mouth feel; under the synergistic action of the rosemary, the hawthorn leaf and other components, the wheat germ-pumpkin pie has a higher health-care value, has the efficacies of stimulating the appetite and the digestion, moistening the intestines and improving constipation and the like, and can promote the appetite and help digestion.

The invention discloses dark plum green bean cake and a making method thereof. The dark plum green bean cake comprises, by weight, 30-50 parts of green bean powder, 4-6 parts of lotus root starch, 6-10 parts of pulp of dark plum, 4-6 parts of dried persimmon with frost, 2-4 parts of hibiscus manihot flowers, 3-5 parts of chrysanthemum nankingense, 1-2 parts of corn stigma submicron powder, 0.2-0.3 part of loquat leaves, 0.1-0.2 part of cortex acanthopanacis, 0.1-0.2 part of radix angelicae, 0.2-0.3 part of stevia leaves, 0.1-0.2 part of angelica sinensis, 0.2-0.3 part of lophatherum gracile, 0.1-0.2 part of roots of sandhill tylophora, 3-5 parts of red date vinegar, 3-5 parts of mint juice, 20-30 parts of soft sugar, 15-25 parts of coix seed oil and 6-10 parts of food additives. The dark plum green bean cake is fragrant, soft, tender, refreshing and tasty, abundant in raw material, balanced in nutrition and capable of clearing away heat, relieving summer heat and also has the functions of increasing energy, protecting the digestive system, relieving fatigue, eliminating constipation, improving appetite, dispelling the effects of alcohol and the like. The dark plum green bean cake is the best tea cake and beneficial to the health of people.

The invention belongs to the technical field of food preparation and relates to a preparation method of porridge capable of nourishing liver and improving eyesight, which is prepared by mixing natural plant raw materials. The preparation method comprises the following steps: weighing all raw materials in parts by weight; washing the fresh raw materials except hazelnuts and rice; putting the washed raw materials into a boiled water pot for 2 minutes; after blanching, cutting into blocks with the size of 1cm-2m for later use; washing the rice and the hazelnuts and putting the rice and the hazelnuts into a cold water pot, and boiling with big fire; then boiling with small fire for 20-30 minutes; putting the cut fresh raw materials, animal liver powder and cicada slough powder into the pot and uniformly mixing; and boiling with the small fire for 2-5 minutes to obtain the porridge capable of nourishing liver and improving eyesight. The porridge is prepared from the following raw materials in parts by weight: 5-10 parts of shepherd's purse, 5-10 parts of dandelions, 5-10 parts of gnaphalium affine, 5-10 parts of kalimeris, 5-10 parts of wolfberry leaves, 5-10 parts of mulberry leaves, 5-10 parts of chrysanthemum nankingense, 5-10 parts of the hazelnuts, 100-200 parts of the rice, 5-10 parts of the animal liver powder and 0.5-0.8 part of the cicada slough powder. The porridge has the advantages that the formula is scientific and reasonable, the raw materials are abundant and are easy to obtain, the drinking taste is good, the effect is good and a manufacturing process is simple; and the porridge has good effects of nourishing liver and improving eyesight.

The invention discloses a concentrate supplement for beef cattle at the later stage of fattening. The preparation raw materials of the concentrate supplement comprise the following components of corn,guniting corn husks, corn DDGS, corn germ meal, puffed soybeans, glutamic acid dregs, stone powder, aminated corn stalks, and a core material, wherein the core material comprises radix astragali, black wood ears, radix codonopsis, chrysanthemum nankingense, kalimeris indica, old rice, banana peel and pomelo peel. The effects of increasing the feed conversion rate, reducing the excrement and urinemalodour, improving the immunity of fattening cattle and promoting growth of the fattening cattle can be achieved.

The present invention relates to a wild vegetable enzyme beverage and a preparation method thereof. The technical scheme is as follows: the beverage is prepared from 5-10 parts of Yunlong vegetable, 5-10 parts of chrysanthemum nankingense, 2-4 parts of birch-leaf pears, 2-4 parts of paper mulberry fruits, 2-4 parts of lonicera standishii, 1-3 parts of mulberry and 1-2 parts of soybean oligosaccharide, and is prepared by the following steps: washing, soaking, pulping, enzymolysis, sterilization, two-stage fermentation, filtration, sterilization and filling. The beverage contains a plurality ofbeneficial components such as vitamin B, unsaturated acid, fatty acid, folic acid, crude fibers, vitamin C, vitamin E, vitamin PP, potassium, calcium, magnesium, phosphorus, iron, manganese, zinc andcopper, and has obvious promotion effect on the growth, development and immunity of human body.