95 results about "Cinnamomum tamala" patented technology

The invention belongs to the technical field of food production of nuts and roasted seeds and nuts and particularly discloses iced tea melon seeds and a production method thereof. According to the iced tea melon seeds, raw materials adopt white melon seeds in the Northeast; natural spices adopt green tea, anise, cinnamomum tamala, glycyrrhiza uralensis fisch, zanthoxylum schinifolium, fennel, rhizoma zingiberis and alpinia officinarum hance; seasonings adopt table salt, soybean oil, mint essence, saccharin sodium, sodium cyclamate, acesulfame, vanillin, citric acid, ethyl maltol and monosodium glutamate. Before being fried, the white melon seeds are washed, are boiled and then are washed and peeled and a concentrated soup base is obtained by stewing; the auxiliary materials are added and the peeled white melon seeds are boiled in blended soup; the white melon seeds are stacked after being boiled and then are roasted and fried; and finally, the white melon seeds are finely selected and cooled and then are packaged and stored. The iced tea melon seeds have uniform appearance granules and bright color and luster; the white melon seeds are easy to crack and can be cracked into three parts once, so that shells and kernels are completely separated; people feel cool and refreshing when eating the white melon seeds; the white melon seeds have prominent mint flavor and rich tea flavor; the melon seed kernels are crispy and have a long aftertaste.

The present invention provides a novel nicotine free anticigarette herbal formulation as an anti-dote to the poisoning effects of tobacco products such as Cigarettes, Gutka, Pan masala and other similar tobacco related products. Formulation(s) comprises of sterilized dried plant powder / extracts together with the conventional additives to form the oral dosage forms, which include tablets, capsules, syrup and powders ready for suspension and mouth spray. The anti tobacco addiction herbal formulation comprises of Sesbania grandiflora, Catharanthus roseus, Ocimum sanctum, Myristica fragrans, Elettaria cardamomum, Carum copticum, Syzgium aromaticum, Cinnamomum tamala, Acorus calamus, Zingiber officinale, Piper nigrum, Cinnamomum zeylanicum, Cuminum cyminum, Nigella sativum, Cinnamomum camphora, Piper longum Ocimum gratssimum and Hemidesmus indicus.

The present invention discloses a preparation method of a brine for spiced food. The brine consists of the following raw materials: star anise, Cinnamomum tamala, dried orange peels, Syzygium aromaticum, rhizoma kaempferiae, Chinese red peppers, Foeniculum vulgare, Laurus nobilis leaves, Alpinia officinarum, Amomum tsaoko, liquorice, dried red peppers, shallots, fresh gingers, sugar tablets, yellow rice wine, high-quality soy sauce, caramel, refined salt, hot peanut oil, monosodium glutamate and bone soup.

The present invention provides a natural Chinese herb Malatang bottom material decocting method, wherein rhizoma kaempferiae, valeriana tangutica batal, amomum tsaoko, fennel, cuminum cyminum powder, capsicum annuum slices, cinnamomum tamala, licorice root, laurel leaf, piper nigrum granules, clove, lysimachia capillipes hemsl, galanga galangal seed, alpinia tonkinensis gagnep, zanthoxylum bungeanum from Sichuan province and Guizhou province, amomum villosum lour, angelica dahurica, myristica fragrans houtt, piper longum, illicium verum hook.f, gardenia jasminoides ellis, nardostachys jatamansi, murraya paniculata, coriander seed, alpinia officinarum hance, fructus momordicae, angelica, pericarpium citri reticulatae, Xiangsha, ginseng slices, Chinese wolfberry, rapeseed oil, fresh ginger, garlic, onion, rock candy, thick broad-bean sauce, beef tallow, fresh lard, capsicum annuum soaking sauce and fermented soya beans are mixed, and frying is performed for 5-7 h to prepare the product. The natural Chinese herb Malatang bottom material of the present invention has characteristics of no food additive, delicious, fragrant and spicy hot taste, and spicy taste without dryness, and further has effects of cough stopping, phlegm dissipating, nourishing, health preserving, spleen strengthening, stomach benefiting, heat clearing, detoxification, and body immunity improving.

The present invention relates to the technical field of fertilizer production, more particularly to an organic fertilizer for saline alkali land, and a preparation method thereof. The organic fertilizer comprises, by weight, 25-85 parts of cow manure, 15-60 parts of chicken manure, 15-30 parts of zanthoxylum bungeanum meal, 10-20 parts of soybean meal, 10-30 parts of edible fungus residue, 10-25 parts of grape seed residue, 5-18 parts of sugar residue, 15-35 parts of weathered coal, 10-30 parts of vinegar residue, 10-25 parts of pond sludge, 5-15 parts of zeolite powder, 5-12 parts of milkvetch root, 5-15 parts of radix rehmanniae preparata, 6-18 parts of cinnamomum tamala, 5-15 parts of celastrus angulatus maxim, 8-16 parts of radix aconiti kusnezoffii, 3-12 parts of fructus xanthii, 5-13 parts of corydalis bungeana turcz, 3-12 parts of biological bacteria, and 5-10 parts of trace elements. According to the present invention, the fermented objects obtained by fermenting different raw materials, the trace elements, the traditional Chinese medicine ethanol extraction liquid and the decoction liquid are mixed, the nutrient components are balanced, the obtained organic fertilizer is rich in organic matter, humic acid, N, P, K and various trace elements, the saline alkali soil structure can be improved, the soil fertility is enhanced, and the nutrients required by saline alkali land plant growth can be continuously met.

The present invention discloses a pig feeding attractant, which is prepared from the following raw materials by weight: 5-15 parts of pericarpium citri reticulatae, 5-15 parts of hawthorn, 10-20 parts of red date, 5-10 parts of chinese wolfberry, 2-5 parts of malt, 3-7 parts of medicago, 3-5 parts of licorice root, 2-5 parts of tuckahoe, and 1-4 parts of cinnamomum tamala. The pig feeding attractant of the present invention has a special fragrant and sweet incense so as to completely cover the adverse odor in the feed, and further has effects of feed palatability enhancing, feed intake increasing, and reduction of waste of the feed.

The present invention relates to the technical field of food processing, especially a mutton smell modifying agent used during the manufacturing process of a dried mutton and a preparation method thereof. By matching the raw materials of the mutton smell modifying agent which includes star anises, licorice, fennel, Chinese red pepper, alpinia officinarum, bay leaves, nardostachys jatamansi roots, red peppers, cinnamomum tamala, amomum kravanh, amomum tsaoko and amomum villosum and combining the ratio and composition of the raw materials, the manufactured mutton smell modifying agent can have microscopic biochemical reactions with the major ingredients (4-butyl octanoate) of the mutton smell, enable the decomposition and transformation of the main ingredients of mutton smell, and the deep transformation and improvement of the flavor and mouthfeel of the mutton products, thus improving the flavor and taste of the mutton products; and by conducting the conversion process, the fat content of the mutton products is reduced, the protein content is increased, and the selenium content is retained, and therefore the quality of the mutton products is improved.

The invention discloses an Aiweixin orals solution for treating cardiovascular diseases and a preparation method thereof. The oral solution is prepared from the following components in percentage by weight: 22-28 percent of silkworm cocoon, 5-6 percent of bugloss flower, 5-6 percent of rhizoma nardostachyos, 7-8 percent of nutmeg aril, 0.05-0.15 percent of musk, 7-8 percent of cardamom, 5-6 percent of salix caprea flower, 7-8 percent of lavender, 7-8 percent of rose flower, 0.25-0.35 percent of saffron, 5-6 percent of bugloss, 7-8 percent of clove, 1-2 percent of Chinese usnea, 7-8 percent of dracocephalum moldavuca linn and 5-6 percent of cinnamomum tamala. The prepared Aiweixin oral solution has the effects of regulating qi and balancing body fluid, integrates the effects of maturing and strengthening body resistance, has the effects of clearing abnormal body fluid and enhancing natural force of heart, brain and other organs, can be effectively applied to preparation of medicaments for treating coronary heart disease, arteriosclerosis, myocardial ischemia, insomnia and amnesia, arrhythmia, neurasthenia and other ediseases, and has a wide application value.

The present invention relates to the technical field of food processing, especially a mutton instant noodle and a preparation method thereof. In the preparation of the mutton instant noodle, fresh mutton and a mutton smell modifying agent conduct matching treatment to enable the remove of the mutton smell to a relative large extent and to improve the taste and flavor of the mutton instant noodle. Besides, the mutton smell modifying agent mainly consists of star anises, licorice, fennel, Chinese red pepper, alpinia officinarum, bay leaves, nardostachys jatamansi roots, red peppers, cinnamomum tamala, amomum kravanh, amomum tsaoko and amomum villosum as raw materials to enable the interaction between the mutton smell modifying agent and the mutton smell, to enable the decomposition and transformation of the main ingredients of mutton smell, and to reduce the content of mutton smell in mutton. Furthermore, by conducting pickling process of the mutton smell modifying agent and the fresh mutton, many carcinogen brought by meat product pickling are avoided and the food safety defects are reduced. The preparation method improves the quality, rich nutrition and health of the instant mutton noodle.

The present invention relates to apple flavor sunflower seeds and a processing method thereof, and belongs to the field of agricultural and sideline product processing, wherein the raw material components during the processing comprise 500 g of sunflower seeds, 80-100 g of an apple concentration juice, 25-30 g of salt, 10-15 g of monosodium glutamate, 5-10 g of sodium N-cyclohexylsulfamate, 20-30 g of illicium verum hook.f, 10-15 g of cinnamomum tamala, 20-30 g of zanthoxylum bungeanum maxim, 10-15 g of chicken essence seasoning, 5-10 g of licorice root, and 10-12 g of myristica fragrans houtt. The processing method comprises: washing sunflower seeds, placing into a pot, and adding water; adding edible salt, uniformly stirring, adding monosodium glutamate, sodium N-cyclohexylsulfamate and chicken essence seasoning; loading illicium verum hook.f, cinnamomum tamala, zanthoxylum bungeanum maxim, licorice root and myristica fragrans houtt into a gauze bag, sealing, and placing into the pot; boiling with strong fire, cooking for 15 min with small fire, turning off the fire, adding an apple concentration juice, and uniformly stirring; and naturally cooling, taking out the sunflower seeds after the water is completely cooled, and drying with a sunflower seed dryer so as to obtain the product. According to the present invention, the apple concentration juice is added during the sunflower seed frying process, such that the fried sunflower seeds have the apple taste, contain the partial apple nutrients, are easily digested and digested by human body, have refreshing taste, and are rich in nutritional value.

The present invention provides a farmer bouilli production method, which comprises: (1) selecting streaky pork with a fat thickness of not more than 2-2.5 com and a fat to lean meat ratio of 3:7, and cutting into blocks with a size of 2*2 cm so as to be spare; (2) frying 3 g of laurel leaf, 3 g of illicium verum hook.f, 5 g of cinnamomum tamala, 3 allium fistulosum sections and 2 dried capsicum annuum by using oil to achieve aroma, adding 500 g of the cut meat blocks, firing for 3 min, and adding 500 g of water, 25 g of white sugar, 12 g of salt, 30 g of dark soy sauce, 20 g of sweet fermented flour paste, 5 g of fermentum rubrum powder, 4 g of monosodium glutamate, and 50 g of yellow wine; (3) after boiling with large fire, firing for 30 min with small fire to make the meat be in a cooked state but out a completely cooked state, taking out, and loading into a turnover box; (4) cooking 500 g of cut dried vigna unguiculata in a boiling water pot for 2 min, taking out, and loading into the turnover box; and (5) thickening the juice, pouring into a basin, naturally cooling at a room temperature to achieve a temperature of less than or equal to 25 DEG C, and pulling to a packaging workshop so as to be spare. With the farmer bouilli production method of the present invention, the mass production of the bouilli is achieved.

The present invention provides a litsea cubeba fermented soya bean and a manufacturing method thereof. The litsea cubeba fermented soya bean consists of the following raw materials in parts by weight: green and fresh litsea cubeba 80-120 parts, fermented soya beans 300-400 parts, edible salt 10-50 parts, brown sugar 5-15 parts, white sugar 3-8 parts, capsicum frutescens 30-80 parts, first-grade soybean oil 280-350 parts, smashed fresh ginger juice 30-80 parts, white wine 5-15 parts, fermented rice wine 15-30 parts, Chinese red peppers 3-8 parts, cinnamomum tamala 3-8 parts, star anises 3-8 parts and Angel sweet wine yeast 5-15 parts. The litsea cubeba fermented soya bean improves the utilization efficiency and extends the shelf life of the fresh litsea cubeba. By conducting flavor blending of the fermented soya beans and the fresh litsea cubeba, the problems of single taste and single purpose of the fermented soya beans are solved, and the pungent flavor of the fresh litsea cubeba is reduced, the fresh litsea cubeba is more easily accepted by consumers, and the consumer range of the fresh litsea cubeba is expanded.

The invention relates to the technical field of processing of marinated meat, particularly to a marinated meat product, which comprises the following raw materials by weight: 800-1000 parts of raw material meat, 5-10 parts of sorghum red pigment, 10-20 parts of yellow wine, 15-25 of vinegar 5-8 parts of edible salt, 12-18 parts of ginger slices, 3-5 parts of Zanthoxylum bungeanum Maxim, 5-8 partsof Illicium verum Hook.f, 10-15 parts of Cinnamomum tamala, and 8-12 parts of mashed garlic. The invention relates to a processing method of the marinated meat product, wherein the processing method comprises: S1, material selecting and cleaning; S2, pre-cooking; S3, slicing; S4, blanching; S5, pigment coloring; S6, rolling kneading sousing; S7, marinating; S8, cooling; and S9, packaging warehousing. According to the present invention, with the method, the taste of the product is improved, the cost is reduced, the color of the colored product is the same as the color of the product being subjected to marinating cooking, the taste of the product is easily accepted by customers compared with the marinated meat prepared by the ordinary method, and the market prospects are good.

The invention relates to a steamed stuffed bun stuffing composite condiment. The condiment comprises compositions in parts by weight: 15-25 parts of edible salt, 5-15 parts of monosodium glutamate, 5-15 parts of starch, 1-3 parts of black pepper, 5-15 parts of Illicium verum, 6-10 parts of foeniculum vulgare, 5-15 parts of onion powder, 2-6 parts of garlic powder, 2-6 parts of ginger powder, 6-10 parts of cinnamomum tamala, 2-6 parts of alpinia officinarum Hance., 1-2 parts of clove, 3-7 parts of dried orange peel, 0.5-1.5 parts of tsaoko fruit, 0.1-0.3 part of angelica dahurica, 0.5-1.5 parts of rhizoma kaempferiae, 0.5-1.5 parts of pepper, 0.5-1.5 parts of cuminum cyminum, 0.5-1.5 parts of laurel leaf and 0.1-0.5 part of silicon dioxide. The steamed stuffed bun stuffing composite condiment has unique taste and also has pure natural nutrition compositions, and is palatable in saltiness degree, protruding in delicate flavor, nose-greeting in fragrance, abundant in nutrition and delicious in taste. Also, the employed food materials are common materials in the market, and therefore the composite condiment is low in cost and has wide market prospect.

The present invention relates to edible oil special for a barbecue. The edible oil is produced by using mutton tallow as base oil and adding star anise oil, lindera glauca oil, zanthoxylum armatum oil, cinnamomum tamala oil, bay leaf oil, soybean oil, zanthoxylum piperitum powder, cuminum cyminum powder, clove, fructus amomi and wort into the mutton tallow at different oil temperatures. The raw material ratio of the present invention is reasonable, and the different types of raw materials are treated at different temperatures to fully stimulate the fragrance and mouth feel of each raw material, so that the fragrance of the seasonings is adequately integrated in the mutton tallow. The prepared edible oil has a fragrant smell and a good mouth feel, and there is no need to add any additional seasonings for barbecue food. The prepared edible oil can be simply applied on the surface of food for roasting, and the roasted food has a bright color and luster, and a fresh and tender mouth feel. The prepared edible oil can also eliminate a meat smell and add a delicate flavor to food. The manufacturing process is simple, and the edible oil has a clear and bright color and is rich in vitamins. Moreover, the edible oil can warm middle warmer, invigorate stomach, and help digestion, and has the effects of significantly lowering cholesterol and preventing hardening of blood vessels and the occurrence of coronary heart diseases.

The invention discloses a skin carrying beef with spleen invigorating and kidney nourishing efficacy and a preparation method thereof. The product is prepared from the following bulk drugs by weight part: 130 of skin carrying beef, 6 of salt, 3 of white sugar, 3 of peanut oil, 3 of Chinese prickly ash, 2 of black pepper, 5 of garlic, 6 of ginger, 1 of bay leaf, 2 of Cinnamomum tamala, 2 of star anise, 3 of cinnamomum cassia, 3 of Amomum villosum lour, 2 of angelica dahurica, 1 of safflower, 3 of Suberect Spatholobus Stem, 2 of radix bupleuri, 1 of panax pseudoginseng, 2 of fructus ligustri lucidi, 2 of Caulis Polygoni Multiflori, 2 of radix paeoniae alba, 4 of Angelica sinensis, 2 of cyperus rotundus, 42 of red pomelo, 15 of lemon, and 7 of apple vinegar. Compared with the prior art, the skin carrying beef with spleen invigorating and kidney nourishing efficacy provided by the invention is developed directed at adult women, has the characteristics of rich meat nutrition, strong aroma, unique flavor, high protein content, low fat and high calcium, and has the efficacy of invigorating spleen and nourishing kidney, nourishing blood and regulating menstruation, soothing liver and calming the nerves. After long-term eating, the skin carrying beef with spleen invigorating and kidney nourishing efficacy provided by the invention can effectively prevent and treat hyperplasia of mammary glands, kidney deficiency, spleen deficiency and other female problems.

The invention discloses a wiredrawing pear and maize cake, which is prepared from the following raw materials in parts by weight: 80-100 parts of pear, 70-80 parts of corn niblets, 20-30 parts of walnut kernel, 2-3 parts of dried marine algae powder, 4-5 parts of oenothera biennis, 7-8 parts of scutellaria lateriflora, 4-5 parts of Cinnamomum tamala, 1-2 parts of caulis perillae acutae, 2-3 parts of cortex magnoliae officinalis, 1-2 parts of lignum acronychiae, 3-4 parts of semen benincasae, 6-7 parts of Ulmus pumila, and right amount of wine, nectar and peanut oil. According to the wiredrawing pear and maize cake and the preparation method thereof, nutrient raw materials including the pear, the walnut kernel and the like are blended and pulped, pressed to be cake-shaped, fried by oil and drenched with special nectar, as a result, the prepared wiredrawing pear and maize cake is rich in nutrition, fragrant and sweet, chewy and unique in taste, has the effects on reducing the blood pressure, fortifying the spleen, boosting the stomach, preventing and resisting cancer, nourishing the kidney, warming the lung, moistening dryness, reducing phlegm, discharging toxin, relaxing the bowels and the like, and is suitable for most people to taste.

The present invention discloses a ready-to-eat spicy and hot dried egg production process. The ready-to-eat spicy and hot dried egg is composed of ingredients and seasonings. The ingredients comprise raw materials and homemade brine; the raw materials include egg liquid, homemade brine, soy sauce, edible salt, yeast extract, white granulated sugar, and chicken powder; the homemade brine comprises water, fresh ginger, amomum tsaoko, star anises, bay leaves, cinnamomum tamala, Chinese prickly ash, dried chilies, fennels, and glycyrrhiza uralensis; the seasonings include dried egg strips, oil, white granulated sugar, yeast extract, edible salt, edible essence, homemade sesame oil, homemade hot red pepper oil, and cordyceps sinensis sporocarp. The ready-to-eat spicy and hot dried egg is unique in flavor, hygienic, and safe, can meet the need for fast-paced life, and is convenient for people to consume when traveling, working, etc. A certain amount of cordyceps sinensis sporocarp is added in the formula, and the cordyceps sinensis sporocarp contains rich protein, amino acids, various trace elements, cordycepic acid, and cordycepin which can comprehensively regulate the body environment and enhance macrophage function in the body.

The invention discloses a traditional Chinese medicine fumigation lotion for treating achilles tendonitis and a preparation method thereof, and belongs to the field of traditional Chinese medicines. The active components of the medicine provided by the invention comprise the following raw materials: radix et folium psychotriae serpentis, radix et caulis ventilaginis leiocarpae, radix uncariae rhynchophyllae, radix salviae miltiorrhizae, elatostema stewardii merr, caulis kadsurae, herba goodyerae, rhizoma polygoni cuspidati, herba ainsliaea albo-tomentosae, herba tetrastigmatis obtecti, cortex acanthopanacis, radix glycyrrhizae, radix seu caulis kadsurae heteroclitae, cortex schefflerae octophyllae, radix cynoglossi amabilis, rhizoma ligustici chuanxiong, fructus foeniculi, dioscorea tenuipes, daphne koreana nakai, cinnamomum tamala, wikstroemia canescens, rhizoma et radix smilacis nipponicae, radix et folium murrayae and borneolum syntheticum. The traditional Chinese medicine fumigation lotion selects medicinal materials conforming to the principles of monarch, minister, assistant and guide, is applied according to cause of disease, has effects of dispelling wind and eliminating dampness, warming the meridians and dredging blood vessel, promoting blood circulation to remove blood stasis, promoting qi to activate blood circulation, reducing swelling and resolving mass, relaxing tendons and activating collaterals, strengthening the muscles and bones, and promoting circulation of qi to relieve pain, can effectively relieve pain, promotes blood circulation, accelerate tissue repair, has good absorption effect, obvious treatment effect, no toxic and side effects and no adverse clinical reactions, and is clinically proven to have high cure rate for achilles tendonitis.

The present invention relates to tea aroma peanut and a cooking method thereof, and belongs to the technical field of agricultural product processing, wherein the tea aroma peanut is prepared by cooking the following components by weight: 500 g of peanut, 10-12 g of zanthoxylum bungeanum maxim, 10-12 g of illicium verum hook. f, 6-8 g of laurus nobilis leaf, 10-12 g of cinnamomum tamala, 15-20 g of aniseed, 10-20 g of pericarpium citri reticulatae, 10-15 g of alpinia officinarum hance, 10-20 g of amomum tsaoko, 50-60 g of salt, and 50-80 g of tea leaf. The cooking method comprises: washing fresh peanuts, kneading the peanut shell with hands to form small opening, placing into a pot, and adding water; loading zanthoxylum bungeanum maxim, illicium verum hook. f, laurus nobilis leaf, cinnamomum tamala, aniseed, pericarpium citri reticulatae, alpinia officinarum hance, amomum tsaoko and tea leaf into a gauze bag, and then placing into the pot; adding salt to the pot; cooking for 3 min with strong fire, and slowly cooking for 5 min with small fire; and turning off the fire, covering with a pot lid, and stewing for 30 min so as to discharge out of the pot. According to the present invention, a variety of the spices and the tea leaf are added during the peanut cooking process and the specific cooking method is matched, such that the cooked peanuts have tea aroma and fragrant taste, the disadvantage of the single taste of the existing cooked peanuts is solved, and the obtained tea aroma peanuts are suitable for all kinds of people.

The present invention discloses a Chinese herb additive for preparing a laying hen feed, and belongs to the field of feed additives, wherein Chinese herbs such as 10-12% of ginseng, 8-10% of milkvetch root, 7% of herba leonuri, 8% of codonopsis pilosula, 7% of radix bupleuri, 8% of schisandra chinensis, 8% of pinellia ternata, 6% of artemisia carvifolia, 7% of platycodon grandiflorus, 8% of isatis tinctoria, 6% of cinnamomum tamala, 7% of acanthopanax senticosus, and 8% of folium isatidis, and a proper amount of water are adopted as raw materials, and a decocting method is used to produce the Chinese herb additive for preparing the laying hen feed. According to the present invention, after the Chinese herb additive is added to the laying hen feed and the obtained feed is taken by the laying hen, the effects of qi regulating, digestion promoting, calming, mental tranquilization, deworming, food retention removing, heat clearing, detoxification, bacterial killing, inflammation eliminating and disease resistance enhancing are provided, and the significant effects are provided for increase of the egg yield of the laying hen and improvement of the egg flavor.

The invention provides a high-quality flavor lees sauce production method, and relates to a lees sauce preparation method, which comprises processes such as equipment arrangement, raw material preparation, fine brewing of a sauce, and sterilization-quality retention, and mainly comprises: arranging related equipment, cleaning main materials such as corn, soybean and black bean, ingredients such as ginger and garlic clove, and spices such as illicium verum hook.f and cinnamomum tamala, respectively weighing according to ratios of 2-3:3-2:2-1, 2-1:1-2 and 0.3-0.2:0.1-0.2, crushing, thinning, weighing lees, the main materials, the ingredients, the spices and the flavoring agent according to a ratio of 5:6-5:3-5:0.2-0.1:0.1-0.2, uniformly stirring to obtain a base sauce, adding a spicy material, a pungent material, a sour material, a salty material and oil to the base sauce, uniformly stirring, mixing, filling into a bottle, carrying out heating sterilization treatment, and carrying out sealed storage and quality improvement for 13-15 days so as to obtain the multi-flavor lees sauce having different flavors. According to the present invention, the multi-flavor lees sauce contains the fermentation material, the lees acid agent and the low alcoholicity wine, such that the fresh keeping period and the shelf life are super-long.

The invention relates to healthcare tea and a making method thereof. The healthcare tea is made of clerodendrum japonicum leaves, bigleaf fig bark, cheilesoria tenuifolia, impatiens chinensis, boea hygrometrica, spilanthes callimorpha, toxocarpus wightianus, seed of polygonum hydropiper, tinomiscium tonkinensis, small galangal, resina toxicodendri, sargentgloryvine stem, water spinach root, desmodium multiflorum, ammannia arenaria, fruit of thatch screwpine, cinnamomum tamala, tender catchweed bedstraw herb, swimming crab, cinnamomum glanduliferum, bambusa sinospinosa, white granulated sugar and citric acid. The healthcare tea has the efficacy of promoting blood circulation to remove blood stasis and promoting qi circulation to relieve pain, and has the advantages of remarkable clinical effect and little toxic and side effect.

The present invention relates to a saucing paste and preparation method thereof, wherein the meat saucing paste comprises illicium verum hook.f, cinnamomum tamala, fennel, zanthoxylum bungeanum, laurus nobilis leaf, monosodium glutamate, edible salt, white sugar, salad oil, water, soy sauce, chicken paste, pig bone marrow extract and mellow sauce fragrance beef extract, a grinding, heat reaction, cooling and emulsifying process is performed to prepare the saucing paste, and with the prepared saucing paste, the saucing taste can be directly penetrated into food, the saucing fragrance is not greasy, the meat is loose without the tendon loss, the bone is soft and crisp, the aftertaste is lasting, the taste is slightly spicy while the spicy hot fragrance is significantly presented, the five-flavor saucing fragrance is hidden in the fragrance, the fragrance is mellow, rich and nature, the aftertaste is lasting, and the taste is excellent.

The invention relates to a fertilizer special for jasminum sambac planting. The fertilizer is prepared from the following raw materials by weight: 30-50 parts of dry manure powder; 30-40 parts of a potassium fertilizer; 30-40 parts of urea; 12-26 parts of a cytex; 12-26 parts of algae iodate; 30-40 parts of monoammonium phosphate; 30-40 parts of ammonium chloride; 30-40 parts of sapropel; 30-4 parts of bean cake fertilizer; 30-40 parts of silkworm excrement; 30-40 parts of jasminum sambac residue; 10-20 parts of sweet potato residue; 20-30 parts of peanut root powder; 10-20 parts of scutellaria baicalensis; 10-20 parts of prunella vulgaris; 12-26 parts of forsythia suspense; 12-26 parts of cinnamomum tamala; 10-20 parts of Ziziphus zizyphus; 12-26 parts of Houttuynia cordata; 20-30 parts of lonicera japonica thunb.; 12-26 parts of syzygium aromaticum; 16-26 parts of organosilicon; 30-40 parts of earthworm cast; and 1.8-2.2 parts of trace elements. The fertilizer provided by the invention has the advantages of enhancement of immunocompetence, large, uniform and full grained product, effective increase of output and the like.

The invention discloses an active carbon Chinese herb air purification environmental-protection art brick and a production method thereof, wherein the active carbon Chinese herb air purification environmental-protection art brick comprises a HCSA high-performance concrete expansion agent, gypsum, ceramsite, lavender, wild folium artemisiae argyi, honeysuckle, cinnamomum tamala, peppermint, clove, radix isatidis, high-iodine fruit shell active carbon, moisture absorption soda lime, a setting accelerator and a water-reducing agent according to a certain weight percentage ratio. The preparation method comprises: weighing various components according to a certain ratio, respectively crushing into powders with a crusher, completely and uniformly mixing, placing the mixed solid-state raw material and water into a stirrer according to a certain ratio, uniformly mixing, pouring into an art brick mold, naturally solidifying, carrying out air drying, painting with an aqueous metal fluorocarbon paint, and loading into a box after the paint is subjected to air drying. According to the present invention, the processing raw materials do not contain toxic substances and can absorb harmful gases such as formaldehyde, ammonia, benzene, carbon dioxide and the like, such that the obtained product can provide effects of indoor air purification, disinfection, sterilization, odor removing and mosquito expelling when the product is used for indoor decoration; and the preparation method has advantages of simple preparation process, low equipment investment, low raw material cost, and broad market prospect.

The invention discloses a preparation method of tea-flavored melon seeds with the effects of clearing away heat and dampness. The preparation method comprises the following steps: soaking melon seeds in normal temperature water, cleaning the soaked melon seeds in a cleaning machine, and performing fines removal; grinding herba houttuyniae, dendranthema indicum, Chinese pennisetum, bluegrass, prunella vulgaris, agastache rugosus, bamboo leaves and semen cassiae into powder so as to obtain a material (a), and adding water in the material (a) so as to obtain a material (b); uniformly spraying the material (b) on the surface of the melon seeds without fines, and performing primary dry evaporation so as to obtain a material (c); adding a green tea, a soybean oil, sodium cyclamate, acesulfame, table salt and white sugar in water with blending, boiling the mixture, adding the material (c) in the boiled mixture, boiling the new mixture, and keeping the temperature; grinding anise, fennel, cinnamomum tamala, cymbopogon citratus, liquorice and mint into powder, and adding water in the powder so as to obtain a material (d); spraying the material (d) on the material (c), performing secondary dry evaporation, taking out the processed material, cleaning the processed material so as to obtain a material (e); driving the material (e), performing primary stir-frying, spreading and airing the fried material, performing secondary stir-frying, spreading and airing the material, performing tertiary stir-frying, and spreading and airing the material so as to obtain the tea flavored melon seeds with the effects of clearing away heat and dampness.

The invention discloses a traditional Chinese medicament for treating turbid phlegm type headache. The traditional Chinese medicament is characterized by being prepared from the following medicinal materials in parts by weight: 20 parts of bamboo shaving, 3 parts of cornu gorais powder, 4 parts of scorpion powder, 6 parts of cinnamomum tamala, 10 parts of semen raphani, 15 parts of dried tangerine peel, 15 parts of longan pulp, 10 parts of liquorice, 15 parts of caragana sinica rehd, 20 parts of rhizoma atractylodis macrocephalae, 15 parts of tuber fleeceflower stem, 15 parts of stiff silkworm, 10 parts of arisaema cum bile, 4 parts of ganoderma lucidum powder, 10 parts of inula flower, 12 parts of concha haliotidis and 12 parts of pangolin. The medicinal materials in the formula are compatible to play the roles in removing phlegm and reducing turbidity, replenishing qi to invigorate the spleen, dispelling wind and soothing liver, and activating meridians to stop pain. Eight years of application on 70 patients indicates that the effective rate of the traditional Chinese medicament is 96 percent, and relapse is not found in follow-up visits for half year after healing.

The invention discloses a traditional Chinese medicinal preparation for treating tetanus and a preparation method thereof, and belongs to the field of traditional Chinese medicines. The traditional Chinese medicinal preparation comprises effective components from the following raw materials: rhizoma typhonii, stachys sieboldi miq, ledebouriella seseloides, common leafflower herb, gastrodia elata, kamuning, rose mallow root, ligusticum wallichii, breynia fruticosa, paphiopedilum, hedera helix, Cannabis sativa L, negundo chastetree root, girald pteroxygonum root, muehlenbeckia and cinnamomum tamala. The Chinese herbs used in the traditional Chinese medicinal preparation are compatible in formulation, thereby according with theories of traditional Chinese medicine and modern medicine; the traditional Chinese medicinal preparation has the effects of clearing away heat and detoxifying, expelling wind and relieving convulsion, a removing stasis and eliminating swelling, promoting blood circulation and removing blood stasis, and is convenient to use, good in absorption effect and free of adverse side effects; clinical experiments prove that the traditional Chinese medicinal preparation can make breath smooth, clear away heat and eliminate phlegm, tranquilize and calm the mine, relieving exterior syndrome and expelling cold and improve internal and external environments of a body so as to treat or relieve a variety of symptoms of the tetanus; the traditional Chinese medicinal preparation is applicable for popularization and application in clinical treatment and care of the tetanus.