705 results about "Cinnamon Bark" patented technology

A dietary supplement composition for enhancement of the insulin sensitivity is provided, which includes thiamin, chromium, alpha-lipoic acid, L-carnosine, and vanadium. The supplement composition further includes cinnamon bark and banana leaf extract (corosolic acid) for an extra strength formula. Alternatively, the supplement composition includes a herbal blend which includes boswellic acid, gymnema sylvestre leaf extract, and bitter melon extract. Further provided is a method of using the supplement composition for enhancing an individual's insulin sensitivity.

The invention discloses a solid cleaning product, which is prepared by the following steps of: grinding natural plant peel, pericarp, husk and shell materials such as shells, durian shells, litchi pericarp, oyster shells, pineapple peels, buckwheat husks, aloe peels, orange peels and cinnamon bark into particles with 20 to 600 meshes serving as scrub materials, and adding one or more scrub materials into a soap base by adopting low temperature saponification technology to prepare the scrub soap. In the process of preparing the scrub soap, surfactants and chemical additives are not added at all, and byproducts are not generated at all, so the scrub soap cannot have any adverse effect on the skin and environment. The pericarp, husk or shell scrub material in the scrub soap can peel off or remove dead skin cells, contains rich natural active ingredients such as polysaccharides, vitamins, tartaric acid and pectin, which have good effects of sterilizing, beautifying, moistening, repairing and resisting ageing on the skin, and has great market application prospect.

The invention discloses a making method for Chinese medicinal herb health incense. The method comprises the following steps of: mixing cassia bark, dried orange peel, quilled cinnamon bark, sandalwood, fennel, galangal, aniseed, acanthopanax bark, nardostachys root, Yunnan costus root, resurrectionlily rhizome, Szechuan lovage rhizome and liquorice, putting the materials into a screen crusher, and grinding the materials into Chinese medicinal herb powder with granularity of 60 to 80 meshes; adding the Chinese medicinal herb powder, elm wood powder and water into a stirring hopper of a stirrer, and stirring the powder and the water uniformly to form incense making paste; putting the incense making paste into an incense making machine, and pressing the incense making paste into a wet incense stick material; and putting the wet incense stick material on an incense airing rack, naturally airing the wet incense stick material till the water content is less than or equal to 15 percent, and thus obtaining a dry incense stick material. Chemical essence and dyes are not added in the making process of the method, and the adopted raw materials are all from the nature, so the method meets theenvironment-friendly requirement, and the health incense is suitable for incense burning blessing in households and temples and does not generate pungent harmful gas such as black smoke and the like.

The present invention discloses a feed additive and its preparation process, in particular, it relates to a Chinese medicine compound feed additive for fattening goose. Said feed additive has high safety coefficient, strong resistance to disease, and can raise gowth speed of goose. Said feed additive is made up by using 18 Chinese medicinal materials of crataegus root, barley sprout, bitter orange, medicated leaven, cinnamon bark, tangerine peel, licorice and others.

A Chinese medicine in the form of decoction for preventing and treating forstbite is prepared from 17 Chinese-medicinal materials including Chinese angelica root, cinnamon bark, red peony root, liquorice root, etc.

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

The present invention discloses a creamy spiced melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasses, saccharin sodium and maltol or cream according to a certain mixing ratio and adopting a certain production process. Said invented creamy spiced melon seed is luscious in taste, and its production process is good and unique.

The present invention relates to a natural plant spice mixture with antibacterial function. It is characterized by that its raw material composition includes 25 ingredients of fresh garlic, fresh small garlic, onion, chives, pulstane, tangerine peel, pepper, coriander seed, leaf mustard seed, cinnamon bark, tsaoko fruit, dahurian angelica root, dried ginger, licorice, clove, crataegus fruit and others. Its preparation method includes the following steps; pulverizing, drying, sieving, impregnating with alcohol, preparing acid liquor, mixing, sterilizing and packaging.

Belonging to the technical field of cosmetics, the invention relates to an acne removal essence and a preparation method thereof. The acne removal essence comprises glycerin, butylene glycol, hydroxyethylurea, a cinnamon bark extract, a ginger root extract, a Sanguisorba officinalis root extract, beta-glucan, quaternium-73, a Bacillus/soybean fermented product extract, folic acid, sodium hyaluronate, 1, 2-hexanediol, xanthan gum, a alkanet extract, a tremella fruit body extract, olive oil, PEG-7 esters, essence, a solubilizer, a preservative, and deionized water. The essence provided by the invention can reduce skin acne fundamentally, finally performs sterilization and eliminates existing acnes, thereby completely solving the acne problem and completely eradicating the acne recurrence problem.

A Chinese-medicinal additive of forage for improving the quality of chicken is prepared from 13 Chinese-medicinal materials including astragalus root, Chinese angelica root, cinnamon bark, tuckahoe, etc.

The invention discloses an extraction method of a cinnamon bark extract. The extraction method comprises the following steps: (1) extracting volatile oil in cinnamon bark by utilizing an organic solvent; (2) extracting degreased cinnamon bark powder after extraction of cinnamon bark oil by utilizing a certain concentration of ethanol, concentrating and drying an extract solution to obtain an ethanol extract, performing further extraction on the ethanol extract with water, performing vacuum concentration on a water solution, freeze-drying to obtain tannins, and drying water-insoluble substances to obtain a cinnamon bark pigment; (3) drying cinnamon bark residue after ethanol extraction, adding water, heating, pressurizing, and evaporating and drying filtrate after filtration to obtain cinnamon bark gum. All useful substances in cinnamon bark are separated by the extraction method disclosed by the invention, and final products after separation comprise four major products including the cinnamon bark oil, the cinnamon bark tannins, the cinnamon bark pigment and the cinnamon bark gum, so that the utilization rate of cinnamon bark can achieve 20-50%.

The present invention discloses a fruit-taste melon seed. It is made up by using sunflower seed or water melon seed as main raw material and adding edible salt, licorice, star anise, aniseed, hot pepper, cinnamon bark, molasse, saccharin sodium and emulsified sweet orange or honey peach essence or preserved plum essence or peppermint essence as auxiliary material according to a certain mixing ratio and adopting a certain production process. Said invented fruit-taste melon seed is luscious and patatable in taste and its production process is good and unique.

A potato cake (or pile) is prepared from cooked sweet potato, wheat flour, glutinous rice flour, egg, haw juice, sour milk, soybean oil, cinnamon bark, ginger, water chestnut, white sugar, salt, edible essence and water. Its advantages are sure anticancer action and health-care function, more tastes, and soft and crisp.

The invention provides full potato flour vermicelli with the increased anthocyanin content and a making method thereof, and belongs to the field of food processing. The vermicelli is made from full potato flour, celery, black fungi, sucrose, 80-mesh early indica rice, blueberry powder, tamarind gum, kelp dietary fiber, sesbania gum, buckwheat rutin, garlic powder, calcium chloride, ferrous sulfate, ground cloves powder, cinnamon bark and flour. The anthocyanin content of the full potato flour vermicelli can reach 82.44-83.70 mg/100 g, and therefore the vermicelli has an obvious health care effect on the aspects of improving sleep and eyesight, promoting blood circulation, resisting aging and the like. The vermicelli is pale purple, rich in nutrition, good in flexibility, low in breakage rate, smooth in mouthfeel, strong in fragrance, long in freshness keeping period and easy to be popular with mass customers.

The invention discloses a method for producing dried mint radish. The method comprises the following steps: primarily airing or drying a radish which is used as a main raw material, then pickling the radish for 48 hours, airing or drying the radish again, adding accessories comprising white sugar, white vinegar, monosodium glutamate, chili powder, star anise powder, cinnamon bark powder, pricklyash peel powder and mint juice into the pickled radish, and sealing the mixture for 20 days to obtain the dried mint radish. The dried mint radish is cool when entering the mouth, tender and fragrant, spicy and sweet, has proper acidity, is tasty and refreshing, and promotes the appetite; and the dried mint radish has the efficacies of refreshing the mind and relieving upset, dissipating fatigue, calming and soothing the nerves, invigorating the stomach and promoting digestion, and can remove redundant grease in the body after the dinner.

The invention discloses a beef ball with a pineapple and mung bean stuffing. The beef ball with a pineapple and mung bean stuffing is made from, by weight, 100-120 parts of beef, 3-4 parts of edible salt, 20-24 parts of pineapple, 5-6 parts of grape wine, 8-10 parts of mung bean flour, 30-40 parts of fat meat, 4-5 parts of ginger, 3-4 parts of mycose, 2-3 parts of soybean protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of cinnamon bark, 1-2 parts of Syzygium aromaticum, 8-10 parts of egg liquid and a proper amount of ice water. Beef is preserved to make the beef have flavor, and the pineapple and mung bean stuffing contained in the beef ball reduces oiliness of meat balls and makes the meat balls have fruit flavor, mycose added in the invention can delay starch ageing in the beef ball, enhance the water retention of the beef ball and maintain the elasticity and the flavor of the beef ball in the long-term refrigeration process, and rosemary, cinnamon bark and Syzygium aromaticum with excellent oxidation properties added in the invention effectively inhibit the microbe growth and fat oxidation in the refrigeration process of meat balls, and have no untoward influences on the color, the sense and the quality of the meat balls.

The present invention relates to a production method of Liu's smoked chicken, said method includes the following steps: firstly, selecting health chicken, killing, dressing, moulding, soaking in water to remove residual blood, placing the soaked chicken into soup pot, adding Chinese herbal medicine and flavouring material, boiling and cooking the chicken, placing the cooked chicken into smoking furnace to colour it and increase its flavour, adopting high-quality white sugar as smoking material, and smoking the skin of chicken to light jujube red colour and applying sesame oil so as to obtain the invented finished product Liu's smoked chicken with palatable taste. The described Chinese herbal medicine and flavouring material includes zanthoxylum husk, dahurian angelica root, fresh ginger, katsumada's galangal seed, cinnamon bark, clove and others.

A method for roasting egg includes such steps as carefully choosing eggs, preparing the flavouring liquid from water, Chinese prickly ash, anise, cinnamon bark, fennel, tea, gourmet powder and salt through boiling, washing the egg with said flavouring liquid twice, boiling in the flavouring liquid, removing shell, fumigating, salting, putting it in mould, roasting, cooling, sterilizing and vacuum packing.

The invention discloses an extraction process of cinnamon oil. The process comprises the following steps of: crushing cinnamon bark which is aired in the shadow, adding ethanol equal with the weight being 1-1.4 times that of the cinnamon bark, uniformly mixing, processing for 20-25 seconds under a microwave condition, putting the mixture subjected to microwave processing into a distillation still after recycling the ethanol, adding water and a surfactant, carrying out reduced pressure distillation for 0.5-1.5 hours, collecting distillate, standing for 2-10 hours at 4-20 DEG C, and carrying out centrifugation and oil-water separation to obtain the cinnamon oil. According to the extraction process of the cinnamon oil, the cinnamon bark is preprocessed by utilizing microwaves, and cell tissues of the cinnamon bark can be damaged, so that the subsequent distillation time is greatly shortened, and the influence on the product quality caused by the decomposition of thermosensitive substances due to long-time heating is avoided; and the product prepared by utilizing the extraction process is light in color, pure in fragrance and good in quality.

A broad-spectrum natural antistaling agent for food is prepared from ginkgo leaf, shells, red peanut peel, cinnamon bark, tea leaf and monoglyceride laurate through breaking, alcohol extracting, concentrating, mixing, pulverizing and sterilizing. Its advantages are strong suppressing action to gram-positive and -negative bacteria, mycetes and saccharomycetes, strong antioxidizing action, high antistaling effect and no damage to human body.

The invention discloses a Pixian thick broad-bean sauce. The Pixian thick broad-bean sauce is made from Erjingtiao red peppers, capsicum frutescens, fermented bean segments, old ginger, garlic, distillers' grains, dried pepper powder, crystal sugar, pricklyash peel powder, Chinese prickly ash granules, star aniseeds, cinnamon bark and bay leaves. According to the Pixian thick broad-bean sauce, the distillers' grains are used as yeast for making the Pixian thick broad-bean sauce, so that the utilization rate of the distillers' grains is increased, and waste is turned into wealth; besides, various amino acids and unknown growth promotion factors in the distillers' grains are utilized, so that the nutrient value of the Pixian thick broad-bean sauce is increased; and the composite fermentation effect of the distillers' grains is matched, so that the stickiness of the Pixian thick broad-bean sauce is moderate, the storage time of the Pixian thick broad-bean sauce is longer, the longer storage time of the Pixian thick broad-bean sauce is, the more fragrant the Pixian thick broad-bean sauce is, and the Pixian thick broad-bean sauce is free from bitter taste after being stored for a long time.

The present invention discloses a health-care food for improving sleep. It is characterized by that it is made up by using lotus seed, cinnamon bark, spiny jujube kernel, hippophae rhmnoides, honey, walnut kernel, pine pollen, dextrin and cane sugar through a certain preparation process.

The present application provides a natural aqueous extract obtainable from a cinnamon bark (Cinnamon sp.) which has antiviral activity against enveloped viruses including influenza A, Parainfluenza (Sendai) virus and HSV-1 viruses, as well as in vivo activity in inhibition of Influenza A and Parainfluenza viruses. The present application also concerns a method for the extraction of said cinnamon extract and applications thereof.