167 results about "Coriandrum" patented technology

The present invention relates to a bio-pesticide comprising a mixture of natural spices that kills insects through direct contact. Piper Nigrum, Cuminum Cyminum, Cinnamomum Verum, Allium Sativum, Coriandrum Sativum, Curcuma, Foeniculum Vulgare, Trigonella Foenum Graecum, Syzygium Aromaticum, Capsicum, Zingiber Officinale, Murraya Koenigii, Brassica Nigra, and Sodium Chloride are mixed with potting soil and applied to a plant. The bio-pesticide works through the processes of repellency, digestive inhabitancy, paralysis and suffocation. The bio-pesticide can be applied as a dust or liquid spray to the plants, and can eliminate the pests within 48-72 hours.

The invention provides a eupolyphaga feed with good palatability and high nutrient content. The eupolyphaga feed is prepared from the following components in parts by weight: 10-20 parts of rice bran, 10-20 parts of bran, 4-6 parts of fish meal, 0.2-0.5 part of table salt, 4-6 parts of celery leaves, 2-4 parts of red kojic rice, 4-6 parts of gingko leaves, 2-4 parts of watermelon peels, 3-5 parts of peanut leaves, 4-6 parts of pumpkin peels, 4-6 parts of sorghum roots, 2-4 parts of bitter gourds, 2-4 parts of chili leaves, 1-3 parts of radix astragali, 1-3 parts of black tea, 1-3 parts of coriandrum sativum, 1-3 parts of toona sinensis leaves, 1-3 parts of garlics, 1-3 parts of rape seed cakes, 4-6 parts of soybeans, 1-3 parts of rhizoma Chuanxiong, 1-3 parts of rhizoma phragmitis, 1-3 parts of pericarpium trichosanthis, 3-5 parts of banana peels, 1-3 parts of white sesames, 3-5 parts of protein powder, 1-3 parts of folium mori, 1-3 parts of corn stigmas, 1-3 parts of folium zanthoxyli bungeani, 1-3 parts of mint leaves and 1-3 parts of rapeseeds. In all the raw materials, substances which are harmful to health and growth are not contained; raw material sources are wide, a preparation process is simple and the cost is low; the appetite of eupolyphaga can be increased, and the survival rate and the growth speed of the eupolyphaga are improved; and the self immunity of the eupolyphaga is enhanced.

The invention provides a liquid flavoring and its preparing process, wherein the flavoring comprises pricklyash peel, ginger, common fennel fruit, amomum fruit, dahurian angelica root, piper nigrum, aniseed, Tibetan aniseed, clove, fenugreek seed, thyme, geranium, mentha, tsaoko cardamon, coriander seed, dried orange peel, cape jasmine, galangal, and curcuma longa.

The present invention discloses pickling materials. The pickling materials comprise the following raw materials: dictyophora indusiata, cordyceps militaris, lysimachia capillipes, amomum kravanh, haws, herba pogostemonis, lithospermum erythrorhizon, cassia barks, cassia twigs, fructus piperis longi, bay leaves, rhizoma kaempferiae, fennel, star anises, alpinia officinarum, murraya paniculata, rhizoma nardostachyos, vanilla, cloves, radix glycyrrhiza, rhizoma kaempferiae, fructus amomi, cymbopogon citratus, flos magnoliae liliflorae, fructus galangae, licorice, radix angelicae, dried tangerine peels, rhizoma chuanxiong, cumin, pepper, coriandrum sativum seeds, Chinese prickly ash and chilies. The cordyceps militaris, lysimachia capillipes and murraya paniculata are specially added, so that brine is better in color and luster and the pickled food is more delicious and brighter in color. Besides, the bacterium preventing and inhibiting ingredients are added in the brine, so that the brine is protected from being polluted by bacteria, the shelf life of the brine is extended, and the brine can be stored in the same environment for 3-4 days more than the existing brine.

The invention discloses wheat paste capable of clearing and eliminating inflammation. The wheat paste is prepared from the following raw materials by weight: 130-160 parts of wheat kernels, 40-60 parts of corn kernels, 7-8 parts of dried bamboo shoots, 5-7 parts of fish sauce, 8-9 parts of millet flour, 7-9 parts of duck meat, 5-8 parts of sweet potato flour, 9-11 parts of porphyra, 8-12 parts of rose fruit, 6-9 parts of Chinese date honey, 4-8 parts of pueraria powder, 3-5 parts of purslane, 2-3 parts of herba violae, 3-4 parts of lotus stamen, 1-2 parts of sand ginger slices, 2-3 parts of lemon balm, 3-4 parts of coriander seeds, a proper amount of white granulated sugar and 7-8 parts of nutritional additive powder. The wheat paste provided by the invention has the characteristics of high nutritional ingredient and delicious taste, integrates the fish sauce and the coriandrum seeds, and has a unique flavor and abundant nutrients. The duck meat added in the wheat paste has the functions of nourishing stomach, tonifying kidney and moistening lung.

A seasoning oil for cold vegetable dish is a seasoning which comprises the following raw materials of scallion, dry ginger, zanthoxylum, aniseed, small fennel, tangerine peel, garlic, coriandrum seeds, celery root, liquorice, Chinese cinnamon, astragalus and edible oil; the method comprises the following steps of firstly washing the scallion, the dry ginger, the garlic and the celery root, subsequently cutting the scallion and the celery root into the onion sections of 0.5cm long and cutting the dry ginger and the garlic into thin slices; subsequently heating the edible oil in an oil pot to the temperature of 60-80 DEG C and arranging the scallion, the dry ginger, the garlic and the celery root into the oil; after cooking the mixture into golden yellow, the zanthoxylum, aniseed, small fennel, tangerine peel, liquorice, Chinese cinnamon and astragalus into the oil pot for deep-frying; after frying the mixture to a deep yellow color, fishing out all raw materials; filtering the liquid and the slag; subsequently computating and packaging. The seasoning oil is applicable to all cold dishes and has the advantages of unique flavor, savory odor, increasing appetite, convenient editing, uniform seasoning and easy storage.

The present invention discloses a fermented horse meat food and its preparation method. The formula for preparing fermented horse meat includes the following components: (by using 100kg of horse meat weight as reference) 4%-6% of edible salt, 5%-20% of sugar, 0.3%-0.4% of phosphate, 0.003%-0.005% of nitrite, 0.5%-0.7% of sodium ascorbate, 0.4%-0.6% of white pepper, 0.1%-0.15% of sage, 0.1%-0.15% of nutmeg, 0.05%-0.1% of cassia bark, 0.2%-0.3% of coriandrum sativum, 0.2%-0.8% of garlic, 0.1%-0.2% of basil and 3% of composite inoculum. Its preparation method includes the following steps: selecting materials, defrosting, finishing, cleaning, pickling, making fermentation, roasting and vacuum packaging so as to obtain the invention horse meat food.

The invention relates to a health tea drink, in particular to Uyghur blended fragrant tea drink and a making process thereof, this drink being effective in regulating qi and improving middle warmer, activating spleen and harmonizing stomach, and breaking stagnation to help digest, being useful as a regulating drink to treat physical fatigue and poor appetite before and after having a fever, and also being useful as a supplementary therapeutic drink to treat gastric and abdominal depression due to overeating of meat. The Uyghur blended fragrant tea drink comprises the following components according to parts by weight: 0.5-3 parts of black pepper, 0.5-3 parts of dried ginger, 1-5 parts of cassia bark, 4-8 parts of fennel, 1-5 parts of turmeric, 1-4 parts of coriander seed, 8-12 parts of licorice root, 15-25 parts of rose, 2-8 parts of hawthorn fruit, 1-6 parts of dried orange peel, 1-5 parts of mint, and 35-45 parts of tea leaf. The Uyghur blended fragrant tea drink prepared herein is effective in regulating qi and improving middle warmer, activating spleen and harmonizing stomach, and breaking stagnation to help digest, is useful as a regulating drink to treat physical fatigue and poor appetite before and after having a fever and is also useful as a supplementary therapeutic drink to treat gastric and abdominal depression due to overeating of meat.

The invention relates to a method for producing a liquid extract capable of promoting growth and development of plants, more particularly to a method for extracting effective components for regulating and promoting growth and development of plants, from wastes after sea tangle and oyster processing, and producing leaf surface biological preparations easily absorbed by plants. The method comprises the following steps: 1. raw material treatment; 2. alcoholization in a sea tangle fixer; 3. addition of oyster shell in the sea tangle fixe; 4. microwave treatment; 5. material filtration; and 6. sterilization. The inventive compound biological preparation is widely used as foliage spray fertilizer for industrial crops such as rape, tomato, coriander, cabbage, garland chrysanthemum, enteromorpha linza, cucumber, white gourd, potato, peanut, wheat and maize; fruit trees and flowers; and also used for seed soaking treatment of various crops. The biological preparation can promote seed germination, improve the resistance in seedlings, promote the growth and development of seedlings, improve the related physiological indexes, and increase the yield and quality of economic plants.

The invention discloses heart-nourishing yolk and walnut chicken cutlets which are prepared from the following raw materials in parts by weight: 50-60 parts of chicken breast meat, 15-16 parts of rice sprouts, 14-16 parts of walnut cream, 4-5 parts of minced chili pepper, 14-15 parts of salted duck yolk, 0.9-1 part of tuber fleeceflower stems, 1.6-2 parts of white hyacinth beans, 1.9-2 parts of clove branches and a proper amount of clove oil, thyme oil, coriandrum seed oil, sucrose ester, chitosan, a 1-2% acetate solution and lotus leaves. The chicken cutlets disclosed by the invention are savory and mellow and delicious and good in taste quality. The chitosan compound preservative film agent coating to the chicken cutlets is better in preservation effect than that of a single chitosan film liquid, so that the speed of generating hydrogen sulfide by the coated content is slowed down, lipid oxidation is slowed down and bacterial multiplication is slowed down. The storage period of the chicken cutlets is prolonged by 5-7 days compared to that in the prior art. Moreover, by adding food materials such as the tuber fleeceflower stems, the white hyacinth beans, the clove branches and the like, the heart-nourishing yolk and walnut chicken cutlets are endowed with the health-care functions of nourishing heart and soothing the nerves and warming the middle warmer and regulating qi.

The invention discloses a high-calcium enzyme and a production method thereof. The invention adopts the following technical scheme that: the high-calcium enzyme is prepared from the following raw materials in parts by mass: 8 to 14 parts of sugar, 25 to 40 parts of plant rhizomes and leaves and 65 to 100 parts of water, wherein the sugar consists of 6 to 12 parts of solid sugar and 2 to 7.5 partsof pure honey, and the solid sugar adopts one or more of brown sugar, dark brown sugar and light brown sugar; and the plant rhizomes and leaves consist of the following components: 12 to 22 parts of phedimus aizoon, 1 to 2.5 parts of garlic, 0.5 to 1.5 parts of sesame leaves, 0.7 to 1.5 parts of Malabar spinach, 0.6 to 2 parts of chenopodium album linn, 0.6 to 1.6 parts of folium artemisiae argyi,0.8 to 1.8 parts of aloe, 1 to 3.5 parts of lemons, 0.3 to 0.8 part of herba taraxaci, 0.3 to 0.8 part of coriandrum sativum, 0.3 to 1.2 parts of herba patriniae, 0.5 to 1.5 parts of lagerstroemia indica and 0.3 to 2.5 parts of arabian jasmine.

The invention belongs to the technical field of food processing and particularly relates to shrimp sauce containing spice. The shrimp sauce is prepared from, by mass, 20-30 parts of chili, 8-19 parts of edible plant oil, 12-20 parts of shrimp meat, 3-8 parts of edible salt, 1-3 parts of white granulated sugar, 1-3 parts of monosodium glutamate, 10-15 parts of garlic, 3-9 parts of fermented soybeans, 5-10 parts of soybeans and 5-10 parts of spice. The spice comprises ground cinnamon, cinnamon powder, anise, coriandrum seeds, purple perilla and fennel seeds. The flavor of the shrimp sauce containing the spice is different from that of common shrimp sauce in the market and is unique, and health of people is not affected on the premise that the unique flavor of the shrimp sauce containing the spice is kept.

The invention discloses a plant extract deodorant. Effective components extracted from roots, stems, flowers and fruits of various plants can quickly carry out chemical reactions with various peculiarsmell molecules, the structures of the peculiar smell molecules of the original polluted gas are changed, and thus the peculiar smell molecules are converted into non-toxic and odorless molecules. The plant extract deodorant comprises various plant extracts, the plant extracts are dissolved in a solvent, and the plant extracts comprise a juice extract and an essential oil extract. The juice extract is extracted from gingers, scallions, garlic, coriander, celery, murraya paniculata, narcissus and tea leaves, and the essential oil extract is extracted from chili, Chinese prickly ash, peppers, fennels, roses, mints, jasmine flowers, oranges, grapefruits, lemons, laurels, hollies, pine needles and sandalwood. The tea extract has the effects of resisting fatigue and relieving body discomfort,and is beneficial to keeping a refreshing and vigorous state of people in a fragrant environment.

The invention discloses cinnamon and lotus root noodles and a preparation method thereof. The cinnamon and lotus root noodles are made of cinnamon, lotus roots, pickled chilli, soybean protein, lean meat, sticky rice juice, germinated brown rice, wheat powder, mangnolia officinalis, herba patriniae, coriandrum sativum, stevia, mulberry vinegar, gleditsia sinenis lam gum, xanthan gum and an appropriate amount of water. The cinnamon and lotus root noodles are richer in nutrition, promote metabolic uptake of the organism and are resistant to cooking, flexible, smooth, fragrant, tasty and refreshing and suitable for being eaten by various people; active functional ingredients such as organic selenium and GABA are improved, antioxidative functions of the organism are enhanced, and the cinnamon and lotus root noodles benefit organism health. Fresh olibanum of brown rice and cinnamon is fused, the taste is rich, traditional Chinese medicine functional ingredients such as mangnolia officinalis and coriandrum sativum are added, health care values are enhanced, comprehensive synergistic compatibility is achieved, the cinnamon and lotus root noodles are rich in natural plant ingredients, organism functions are adjusted and improved, and the cinnamon and lotus root noodles further have effects of clearing away heat and toxic materials, invigorating the stomach and helping digestion and are beneficial to human health.

The invention discloses a sauced goose processing method. According to the present invention, amaranthus tricolor l powder and coriandrum sativum l powder are used to replace chemical nitrite and are added into an injection as a sousing agent, such that the fishy odor can be removed and the seasoning can be achieved while the nutrition is diversified and the benefits are provided for body health; the artificially synthesized coloring agent is not added, and the tonifying food materials such as ginseng stems and leaves, milkvetch root, codonopsis pilosula and the like are added during the cooking process, such that the nourishing health edible value of the sauced goose is comprehensively improved; the modern production process and the traditional process are combined, the processing process is optimized, and the homogeneous step is set; the residual sodium nitrite content in the prepared finished product sauced goose is less than or equal to 10 mg / kg and is lower than the national standard; and the produced sauced goose has characteristics of stable color, mellow taste, diversified nutrition, moderate salty, uniform color, fragrance and taste in the internal and on the surface, production efficiency and processing health ensuring, and original taste and flavor retaining, and is the healthy food.

A ginger juice chafing dish dip sauce is disclosed. The dip sauce per serving comprises 20-30 parts of fresh ginger, 8-10 parts of hot pepper, 4-6 parts of minced garlic, 4-6 parts of sesame, 2-4 parts of lemon juice, 4-6 parts of a sweet sauce made of fermented flour, 2-4 parts of coriandrum sativum, 2-4 parts of chopped welsh onion, 2-4 parts of light soy sauce, 6-8 parts of rapeseed oil, 2-4 parts of sesame oil, 1-2 parts of chili oil, 1-2 parts of salt, 1-2 parts of chicken essence and 1-2 parts of sugar. A preparing method includes 1) a step of mincing the fresh ginger, the hot pepper and the coriandrum sativum, adding the rapeseed oil into a pot, heating, adding the minced hot pepper into the pot, stir-frying, adding the minced fresh ginger, the minced garlic, the minced sesame, the minced coriandrum sativum, the chopped welsh onion and the light soy sauce, and stir-frying continuously, 2) a step of adding the sweet sauce made of fermented flour, the lemon juice, the sesame oil, the chili oil, the salt, the chicken essence and the sugar into a product of the step 1), and stewing with soft fire for 10-16 min under continuous stirring, and 3) a step of filling after a product of the step 2) is cooled. The dip sauce is simple to prepare, steps are simple and convenient, and the dip sauce is good in taste and has functions of expelling cold and removing fishy smell.

The present invention discloses a functional feed used for treating and preventing white muscle disease of sheep, and a preparation method thereof. The feed comprises the following raw materials: corn, foxtail millet, sorghum, barley, sweet potatoes, red beans, sesame oil, tomatoes, white radishes, garlic, leaf mustard, coriander herb, cabbage, pumpkin, potatoes, spinach, red dates, vitamin premixes and trace mineral premixes. The functional feed provided by the present invention has the following beneficial effects that the feed contains traditional Chinese medicinal additives which can treat the white muscle disease of sheep, has functions of invigorating spleen to promote digestion, benefiting qi and nourishing blood, promoting the generation and circulation of blood and qi, enhancing the normal operation of sheep organs, promoting the normal generation of muscular tissue, and maintaining the normal functions of muscles and joints; and has characteristics of short treatment course, rapid effect, pure nature and no pollution.

A sweet and hot chafing dish dip sauce is disclosed. Raw materials of the dip sauce per serving comprise 10-16 parts of hot pepper, 8-10 parts of catsup, 4-6 parts of minced garlic, 4-6 parts of fresh ginger, 4-6 parts of sesame, 4-6 parts of peanut, 2-4 parts of coriandrum sativum, 2-4 parts of chopped welsh onion, 4-6 parts of rapeseed oil, 2-4 parts of sesame oil, 1-2 parts of chili oil, 1-2 parts of salt, 1-2 parts of chicken essence and 1-2 parts of sugar. A preparing method includes 1) mincing the hot pepper, the fresh ginger, the peanut and the coriandrum sativum, adding the rapeseed oil into a pan, heating, adding the minced hot pepper into the pan, stir-frying, adding the catsup, the minced garlic, the minced fresh ginger, the sesame, the minced peanut, the minced coriandrum sativum and the chopped welsh onion, and stir-frying continuously, 2) adding the sesame oil, the chili oil, the salt, the chicken essence and the sugar into the product of the step 1), and stewing with soft fire for 10-16 min under continuous stirring, and 3) filling after the product of the step 2) is cooled. The dip sauce is simple to prepare and steps are simple and convenient. The dip sauce is good in taste, less in additives and convenient to eat.

The invention relates to the technical field of medicines for treating cardiovascular and cerebtovascular diseases and discloses a medicine for treating coronary heart disease and a preparation method thereof. The medicine comprises sandalwood, pearl, Mastich, cassia bark, flower of Anchusa italic, cardamom, Crocus sativus, Operculina turpethum, tabasheer, aquilaria wood, phyllanthus emblica, Pterocarpus santalinus, coriander seed, Limonium gmelinii, purslane seed, amber, root of Centaurea cyanus L., musk, rose, silkworm cocoon, dracocephalum moldavica, Chinese usnea, berberis fruit and apple. Compared with the existing Uighur medicine Yangxindawayimixike honey paste, the medicine tablet provided by the invention has good effects of treating coronary heart disease angina and stable angina pectoris, has a small use amount, can be accurately quantified, is convenient for storage and carrying, and greatly reduces heavy metal content. Raw materials of the medicine are crushed into submicron powder and then are blended according to a certain ratio. The medicine is conducive to full absorption by a patient.

The invention discloses a garlic sausage which comprises the following raw materials by weight parts: 20-25 parts of pork, 25-28 parts of beef, 1-3 parts of garlic, 1-3 parts of ginger, 1-3 parts of salt, 1-3 parts of liquorice, 0.5-2 parts of ground coriandrum sativum, 0.5-1.5 parts of sodium citrate, 0.3-0.5 part of ground pepper, 4-6 parts of skim milk powder, 0.2-0.5 part of allspice powder, 2-3 parts of onions and 10-18 parts of salting liquid. The invention further discloses a processing process of the garlic sausage. The processing process comprises the following steps: weighing the raw materials, salting, mincing, chopping, filling a sausage, smoking, steaming the sausage and packaging. According to the processing method, the pork is preserved and salted through the salting liquid, is subjected to nontoxic preservation through sodium salicylate in the salting liquid and is subjected to preservation and umami improvement through sodium benzoate, glucose and cooking wine; the finished garlic sausage is delicious and fresh in mouth feel, and good in luster and has slightly red appearance.

The invention discloses a traditional Chinese medicine wine for coordinating intestines and stomach and treating constipation. The preparation method comprises the following steps: weighing 5-15 parts by weight of phellodendron bark, 5-15 parts by weight of Cacumen Tamaricis, 5-15 parts by weight of lawn pennywort, 5-15 parts by weight of Ilex rotunda bark, 5-15 parts by weight of balloonflower, 5-15 parts by weight of needle stonecrop, 3-9 parts by weight of white peony root, 3-9 parts by weight of cassia seed, 3-9 parts by weight of Selaginella doederleinii Hieron, 3-9 parts by weight of Concha Arcae, 3-9 parts by weight of cortex ailanthi, 2-4 parts by weight of radix isatidis, 2-4 parts by weight of fructus piperis longi, 2-4 parts by weight of Potentilla glabra, 2-4 parts by weight of elsholtzia, 2-4 parts by weight of coriander seed, 2-4 parts by weight of moutan bark and 2-4 parts by weight of Cortex Fraxini, mixing and pulverizing into crude powder for later use; wrapping the crude powder with gauze to obtain a traditional Chinese medicine bag, putting in a container, adding 1000 parts by weight of 62 %vol white wine, soaking, sealing the container, and standing in a cool dry place for three months; and finally, discarding the traditional Chinese medicine bag to obtain the traditional Chinese medicine wine. The traditional Chinese medicine wine has favorable mouthfeel, can be easily absorbed by the human body, and has the effects of coordinating intestines and stomach and treating constipation.

The present invention discloses a stomach stimulating and digestion promoting meat stuffing beancurd skin and a preparation method thereof. The stomach stimulating and digestion promoting meat stuffing beancurd skin includes the following main raw materials in weight ratio: soybeans 500-1500 grams, mung beans 400-800 grams, rice 300-600 grams, glutinous rice 300-500 grams, potato powder 200-400 grams, bean sprouts 150-300 grams, peas 100-200 grams, preserved meat 200-300 grams, fat pork 400-600 grams, coriandrum sativum 70-120 grams, bamboo shoots 200-300 grams, shii-take 170-210 grams, and eggs 250-400 grams, and includes the following traditional Chinese medicine accessary ingredients in weight ratio: cumin 20-40 grams, cloves 25-40 grams, alpinia katsumadai seeds 23-36 grams, radish seeds 15-32 grams, medicated leavens 30-60 grams, and perilla frutescens leaves 50-80 grams. The stomach stimulating and digestion promoting meat stuffing beancurd skin is fragrant, crisp and tasty in taste, is very delicious, is pleasant in aroma, is suitable for mass tastes, and has efficacies of promoting digestion.

The invention relates to red bean and ginger tea for eliminating body moisture. The red bean and ginger tea is prepared from the following raw materials in parts by weight: 90-100 parts of ginger, 60-70 parts of red beans, 50-60 parts of white hyacinth beans, 40-50 parts of brown sugar powder, 20-25 parts of grape wine lees, 2-3 parts of lactic acid bacteria, 35-40 parts of coriander, 15-20 parts of enoki mushroom, 40-50 parts of maize starch, 35-40 parts of carp meat, 50-60 parts of rice wine, 40-45 parts of garlic juice, 7-8 parts of fineleaf schizonepeta herb, 7-8 parts of wrinkled gianthyssop herb, 6-8 parts of gordon euryale seeds and the like. By adding the red beans, the white hyacinth beans, the carp meat and the like for matching with the ginger for co-preparation, the red bean and ginger tea has thick aroma of the red beans and the sweet taste of brown sugar juice and can eliminate the body moisture; and as prepared by mixing fineleaf schizonepeta herb, wrinkled gianthyssop herb, gordon euryale seed, donkey-hide glue, herba portulacae and other extracts, the red bean and ginger tea can effectively remove the body moisture.

The present invention provides chili water dipping seasoning products. The seasoning products comprise the following raw materials in parts by weight: 70-100 parts of chilies, 30-60 parts of edible salt, 10-30 parts of monosodium glutamate, 5-10 parts of coriandrum sativum, 4-10 parts of shallots, 2-6 parts of Chinese prickly ash, 1-5 parts of garlics and 1-5 parts of sesame seeds. The chili water dipping seasoning products are unique in flavor, not greasy in mouthfeel, and do not easy to cause internal heat in a consumption.

The invention discloses a cattle mixed feed and a preparation method thereof. The mixed feed comprises the following raw materials: rice, wheat, straw dreg, tremella, lily, black fungus, snow pear, black sesame meal, balsam pear, lotus root starch, dark plum dreg, coriandrum sativum dreg, pawpaw, white gourd dreg, bamboo shoot dreg, pumpkin seed, vitamin premix, and trace element premix. The preparation method comprises steps of grinding, blending, and granulating. The mixed feed comprises a traditional Chinese medicine additive, which has the functions of filling yin, dispelling wind, relieving spasm, and removing residual toxin, so the mixed feed can strengthen immunity and eliminate pathogens. Moreover, the mixed feed has the advantages of short treatment course, good curative effect, no medicine residue, and low cost and price. The traditional Chinese medicine additive cooperates with other raw materials to generate a synergetic effect, the feed can treat the contagious meningitis of cows and can also provide enough nutrients for cows, and the feed is especially suitable for cows with contagious meningitis.

The invention relates to a diversified cultivation method for intercropping and interplanting vegetables. The method comprises the steps: selecting planting fields: selecting the planting fields, of which the soil is fertile and sandy, the irrigation and drainage are convenient, the drainage is good, and the soil layer is deep; selecting adapted varieties: selecting soybeans, waxy corn and Chinese cabbages as first-quarter plants, and selecting Raphanus sativus and Coriandrum sativum as second-quarter plants; and cultivating the varieties according to time and requirements as follows: planting the Chinese cabbages in narrow furrows in late February to early March, planting a row of waxy corn between every narrow furrow and every corresponding wide furrow in a transplanting mode, and planting the soybeans in the wide furrows in a direct sowing mode; and after harvesting planted first-quarter crops, carrying out global deep plowing and land preparation, and planting winter Raphanus sativus and Coriandrum sativum in late September to early October. By adopting the diversified cultivation method disclosed by the invention, vegetable varieties are reasonably selected, and land space is sufficiently utilized, so that vegetables of all quarters planted are complementary; and by reasonably utilizing land resources, the yield and quality of the vegetables are improved, the planting cost of single variety is reduced, and the economic income is increased.

The invention discloses a traditional Chinese medicine air disinfectant for a clinical laboratory and a preparation method thereof, and belongs to the field of traditional Chinese medicine. The medicine effective components of the air disinfectant comprise the following raw materials: pyrola calliantha, folium mori, haliotidis concha, eupatorium fortune, pyrrosia lingua, dendranthema indicum, gentiana scabra, glycyrrhiza uralensis, achyranthes aspera, dark plum, plantago asiatica, fructus forsythia, adina pilulifera, agastache rugosa, rhus chinensis, atractylodes rhizome, folium artemisiae argyi, platycladus orientalis, coriandrum sativum, piper longum, cortex moutan radicis, rubia cordifolia, rosmarinus officinalis and aristolochia debilis. The air disinfectant belongs to a pure traditional Chinese medicine material preparation, is poisonless and harmless, has obvious bacteriostatic or bactericidal effect on staphylococcus aureus, pneumococcus, mycobacterium tuberculosis, typhoid bacillus, corynebacterium diphtheria, escherichia coli and pseudomonas aeruginosa, has a certain inhibiting effect on other pathogenic bacteria, influenza virus and fungi, is good in sterilization effect,does not have stimulation for human body, does not have extraneous odor and has vegetation fragrance, can perform refreshment and purify and refresh the air, and does not affect the normal work of inspection personnel after sterilization.

The invention relates to the technical field of feed processing, in particular to a plant-derived feed, and a preparation method and application method thereof. The plant-derived feed is mainly prepared from raw materials of salvia japonica, origanum vulgare, coriandrum sativum, origanum majorana, metaplexis japonica, yucca filamentosa, salvia splendens Ker-Gawler, abelmoschus mani-hot, ginkgo biloba, monascus purpureus, sophora japonica Linn, juniperus formosana Hayata, vaccinium vitis-idaea, cirsium japonicum, betaine, garlicin, organic acid, a flavoring agent, microorganisms and the like through the steps of removing impurities, performing thorough cleaning, performing crushing, performing puffing treatment, performing fermentation, performing drying and crushing, performing sterilization and the like. The plant-derived feed is rich in nutrition and good in palatability; the appetite of poultry and livestock can be effectively stimulated, digestion is promoted, and the utilization rate of the feed is increased; the plant-derived feed also has various health-care efficacy of clearing heat, removing toxicity, killing and restraining bacteria, supplementing qi, benefitting essence,stimulating the appetite, activating the spleen, resisting oxidation, invigorating the spleen to promote digestion, promoting blood circulation for removing blood stasis, drying dampness to destroy parasites and the like, besides, also has favorable deodorizing effects, and can improve the living environment of the poultry and the livestock, improve the propagation and production performance, reduce the mortality rate and increase the breeding benefits; and the preparation method is simple, and the plant-derived feed is easy to produce.

The invention relates to sydney juice containing lily bulbs and ginkgo seeds. The juice sydney is characterized by being prepared from the following raw materials in parts by weight: 460-470 parts of sydneys, 10-15 parts of lily bulbs, 10-15 parts of ginkgo seeds, 30-35 parts of kelp, 15-20 parts of spare ribs, 40-50 parts of coriander juice, 5-7 parts of licorice roots, 5-6 parts of camomile and the like. The invention discloses the sydney juice containing the lily bulbs and the ginkgo seeds and a preparation technology thereof. The preparation method is simple and environmental friendly. In the process of preparing the sydney juice, the kelp, the spare ribs, the lily bulbs and the like are added, so that the sydney juice is rich in dietary fibers, and has the efficacies of replenishing blood, maintaining beauty, clearing fire and nourishing skin; at the same time, the extracts of the licorice roots, the camomile, angelica dahurica, motherwort and the like are also added, so that the sydney juice has certain efficacies of invigorating spleen and replenishing qi, clearing heats and removing toxicity and eliminating phlegm and relieving cough, and the sydney juice is a healthy beverage.

A sour-sweet chafing dish dip sauce is disclosed. Raw materials of the dip sauce per serving comprise 10-20 parts of a sweet sauce made of fermented flour, 10-18 parts of vinegar, 4-6 parts of catsup, 4-6 parts of hot pepper, 4-6 parts of minced garlic, 4-6 parts of sesame, 2-4 parts of lemon juice, 2-4 parts of coriandrum sativum, 2-4 parts of chopped welsh onion, 2-4 parts of light soy sauce, 6-8 parts of rapeseed oil, 2-4 parts of sesame oil, 1-2 parts of chicken essence and 1-2 parts of sugar. A preparing method includes 1) mincing the hot pepper and the coriandrum sativum, adding the rapeseed oil into a pan, heating, adding the minced hot pepper into the pan, stir-frying, after the hot pepper is cooked, changing into soft fire, adding the sweet sauce made of fermented flour, the vinegar, the catsup, the minced garlic, the sesame, the lemon juice, the minced coriandrum sativum, the chopped welsh onion and the light soy sauce, and continuously stir-frying, 2) adding the sesame oil, the chicken essence and the sugar into the product of the step 1), and stewing with soft fire for 10-16 min under continuous stirring, and 3) filling after the product of the step 2) is cooled. The dip sauce is simple to prepare and steps are simple and convenient. The dip sauce is light in taste and free of additives.