193 results about "Cuminum" patented technology

The invention relates to a spicy beef paste and a manufacturing method thereof, especially to a spicy beef paste with beef, capsicum and thick broad-bean sauce as main raw materials and a manufacturing method thereof. The spicy beef paste is prepared from the following raw materials by weight: 65 parts of beef, 65 parts of thick broad-bean sauce, 50 parts of capsicum, 120 parts of soybean oil, 25 parts of peanut, 20 parts of Laoganma hot and spicy sauce, 10 parts of sweet fermented flour sauce, 6 parts of sesame, 5 parts of garlic, 5 parts of ginger, 3 parts of cumin, 3 parts of white sugar, 3 parts of Chinese prickly ash, 3 parts of Wangshouyi thirteen-spices, 2 parts of essence of chicken and 1 part of monosodium glutamate. The manufacturing method comprises the following procedures: dicing, cooking and stir-frying of beef; stir-frying and grinding of capsicum; stir-frying and grinding of peanut; decocting of the raw materials. The invention has the following advantages: the manufacturing method is simple; the prepared spicy beef paste has a high nutritive value and can guarantee excellent taste, a long shelf-life and uneasy deterioration without addition of other essence and additives.

The invention discloses a purely natural essential oil composition for keeping fresh and a preparation method and a using method thereof. Essential oil which is extracted from the natural substances of clove, cinnamon, caraway, garlic, seed of cuminum cyminum L. and fennel seed is prepared into an active packaging material with the functions of bacteriostasis and anti-oxidation according to a certain proportion, wherein the active packaging material has the characteristics of wide application range, naturalness, efficiency, no toxicity, simplicity and practicability, and can be widely used for packaging of foods such as fruits, vegetables, meats and the like; and the extraction method is an ultrasound-assisted extraction method. The essential oil composition can be used in various forms, namely the essential oil composition can be coated on the foods, can be used for soaking the foods, can be in the form of preservative bags, and the like. When packaging the foods, the essential oil composition can inhibit growth of microorganisms and resist oxidation at the same time, so that the shelf life of the fruits, the vegetables and the meats can be prolonged by 2 to 8 times, and the essential oil composition meet consumer psychology and has greater actual application value.

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 relates to a Chinese herbal medicine feed additive which comprises the following raw materials in parts by weight: 2-5 parts of rheum officinale, 5-10 parts of malt, 0.5-2.5 parts of liquorice, 3-5 parts of angelica sinensis, 5-10 parts of rhizoma zingiberis, 5-10 parts of vanilla, 10-15 parts of rhizome dioscoreae, 5-10 parts of hawthorn, 5-10 parts of tangerine peel, 5-10 parts of galangal, 5-10 parts of radix angelicae, 5-10 parts of myrcia, 5-10 parts of cumin, 2-5 parts of pepper, 2-5 parts of folium isatidis, 5-10 parts of endothelium corneum gigeriae galli, 5-10 parts of folium artemisiae argyi, 5-10 parts of Chinese red pepper, 5-10 parts of rhizoma kaempferiae, 0.5-2.5 parts of black pepper, 10-15 parts of honeysuckle flower, 5-10 parts of cinnamon and 2-5 parts of pseudo-ginseng. The invention further relates to feed containing the Chinese herbal medicine feed additive. The feed comprises the following components in parts by weight: 2-5 parts of Chinese herbal medicine feed additive, 40-50 parts of maize, 2-5 parts of salt, 5-10 parts of bran, 5-10 parts of dried peanut, 2-5 parts of fish meal, 20-30 parts of coarse fodder, and 10-15 parts of beam pulp. The Chinese herbal medicine feed additive and the feed have the benefits of taking the disease prevention and treatment effects on pigs, and improving the quality of pork.

The invention provides a novel herbal composition containing the extracts of the leaves and/or stem of <italic>Argemone mexicana </highlight>plant, optionally containing the extracts of the fruits of <italic>Cuminum cyminum</highlight>, which exhibits useful in vitro, in vivo and interesting immunological and pharmacological activities; a process for preparation thereof; and a method of treatment of psoriasis and related immunological and biological disorders by administration of the said novel herbal composition. The useful in vitro, in vivo and interesting immunological and pharmacological activities exhibited by the extracts and fractions of the leaves and/or stem of <italic>Argemone mexicana </highlight>plant include immunosuppression, lymphoproliferation inhibition, cytokine modulation such as IL-2 inhibition, IFNgamma inhibition, IL-10 induction, keratinocyte proliferation inhibition, keratolytic activity, endothelial cell proliferation inhibition, inhibition of cell adhesion molecule expression such as ICAM-1, MEST inhibition, and enzymes inhibition such as p60src Tyrosine kinase, which are known to be involved in anti-psoriatic activity. The novel herbal composition(s) is useful in the treatment of various disorders, such as psoriasis including plaque psoriasis, gutatte psoriasis, pustular psoriasis and psoriasis of the nails; dermatitis and scleroderma; eczema; inflammatory disorders and other autoimmune diseases like psoriatic arthritis, rheumatoid arthritis, Crohn's disease, multiple sclerosis, irritable bowel disease, ankylosing spondilitis, systemic lupus erythremetosus and Sjogren's syndrome; allergies like asthma and chronic obstructive pulmonary disease and is safe, well-tolerated, non-toxic, with minimal and reversible adverse reactions or side effects, and most importantly, with minimal relapse or recurrence of the disease following completion of a treatment regimen. The invention also describes the presence of phosphodiesterase (III, IV and V) inhibition and 5-Lipoxygenase inhibition in the aqueous, ethanolic or aqueous-ethanolic extracts of fruits of <italic>Cuminum cyminum </highlight>plant.

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 invention provides pot-stewed food seasoning and an application thereof. The technical problems that existing pot-stewed food seasoning can only improve the taste of pot-stewed food, and the healthcare function is poor can be solved. The pot-stewed food seasoning comprises, by weight, 41-42 parts of amomum tsao-ko, 33-34 parts of radix angelicae, 29-30 parts of star anise, 37-38 parts of Chinese cinnamon, 29-30 parts of fructus amomi, 37-38 parts of pericarpium zanthoxyli bungeani, 29-30 parts of green prickleyash, 29-30 parts of foeniculum vulgare, 24-26 parts of rhizoma kaempferiae, 8-9 parts of round cardamom, 16-17 parts of licorice, 24-26 parts of clove, 3-4 parts of long pepper, 20-21 parts of fructus cinnamomi, 4-6 parts of myrcia, 6-7 parts of Sichuan fructus amomi, 8-9 parts of black pepper, 12-13 parts of hawthorn, 16-17 parts of dried ginger, 12-13 parts of mushroom and 16-17 parts of cumin. The pot-stewed food seasoning can be used for marinating chickens or ducks. The pot-stewed food seasoning has the effects of nourishing, warming and recuperating, and is capable of strengthening the spleen and stomach and more suitable for people with the cold and cool habitus or for tonic taking in winter.

The invention provides herbal compositions with antiviral properties comprising extracts of Foeniculum vulgare, Nigella sativa, Centaurium erythrae (spicatum or pulchellum), Cynara cardunculus var scolymus, Inula helenium (viscosa), Solenostema argel, Sesbania aegyptiaca (sesban), Cichorium intybus (pumilum), Cymbopogon proximus, Hemidesmus indicus, Rheum officinale, Cuminum cyminum, and combinations thereof. The invention further provides herbal compositions with antiviral properties comprising an extract from the leaves or seed of Sesbania aegyptiaca (sesban) and at least one additional herbal extract selected from the group consisting of seed of Nigella sativa, shoot of Cichorium intybus (pumilum), whole plant of Cymbopogon proximus, rhizome of Hemidesmus indicus, leaves of Solenostema argel, rhizome of Rheum officinale, and fruit of Ecballium elaterium. The present invention also provides methods for treating a subject with a viral infection, particularly infections with hepatitis B virus or hepatitis C virus. The methods comprise administering to a subject an effective amount of a herbal composition selected from among the herbal compositions of the invention.

The present invention relates to a bioenhancing/bioavailability-facilitating composition comprising: an effective amount of an extract and/or at least one bioactive fraction from Cuminum cyminum; one or more additive selected from drugs, nutrients, vitamins, nutraceuticals, herbal drugs/products, micro nutrients, antioxidants along with pharmaceutically acceptable additives/excipient, and optionally, an effective amount of piperine or extract/fraction of piper nigrum or piper longum; and a process for the preparation of such extracts and active fractions from plant Cuminum cyminum.

The invention discloses a preparation method of the health-care nutrient noodle soup bases. The health-care nutrient noodle soup bases are prepared from the raw materials in parts by weight: 650-750 parts of lard oil, 250-350 parts of beef tallow, 70-120 parts of beef, 60-80 parts of hot peppers, 45-55 parts of tomato sauces, 15-25 parts of onions, 15-25 parts of ginger, 15-25 parts of garlic, 3-8 parts of fennel seeds, 3-8 parts of aniseeds, 3-8 parts of peppers, 2-6 parts of cinnamons, 2-6 parts of cumin, 2-6 parts of white paeony roots, 2-6 parts of murraya paniculata, 2-6 parts of fructus amomi, 2-6 parts of syzygium aromaticum, 1-5 parts of bay leaves, 1-4 parts of long peppers, 1-4 parts of amomum-seeds, 1-4 parts of angelica roots, 1-4 parts of galangal, 1-4 parts of cinnamon, 2-5 parts of amomum globosum loureiro and 2-5 parts of netmeg. The soup bases taste fully, are bright in luster, fragrant in smell and rich in nutrition, and has a function of health preservation and health care, so that the quality of healthy diet life of common people is increased.

The invention relates to a spicy hot engraulis japonicas processing process, which comprises the following steps: screening engraulis japonicas with basically the same size, and removing impurity powder; pouring the screened engraulis japonicas into a washing tank, adding water to soak for 30 min, washing, and draining; placing the washed and drained engraulis japonicas into a frying machine to carry out frying for 5 min, and then placing into a skimmer, wherein a frying temperature is 170 DEG C; placing the fried engraulis japonicas into a saucing machine, pouring saucing water, saucing for 10 min, taking the engraulis japonicas out, draining, and pouring into a stainless steel container; adding flatspine pricklyash, cymous cuminum fruit, white sugar, pepper, glucose, monosodium glutamate, chicken powder and salt, completely and uniformly stirring, filling the sauced engraulis japonicas into a plastic bag, and carrying out vacuum packaging; placing the packaged engraulis japonicas into a sterilization tank, and sterilizing for 10 min at a temperature of 121 DEGC; and carrying out air drying on the outer package through an air drying machine. According to the present invention, no food additive is added, the pure nature and green planting plants are adopted, taste is good, and benefits are provided for body health.

The invention provides a preservative for purple Chinese yam and a preparation method thereof, relating to the technical field of preservation of vegetables and fruits. The preservative is prepared from the following raw materials by weight percent: 60-80% of traditional Chinese medicine extracting solution, 0.7-1.5% of sucrose ester, 6-12% of sodium chloride solution, 10-18% of locust bean gum solution, 0.3-0.8% of nano TiO2 and 3-8% of water, wherein the traditional Chinese medicine extracting solution is prepared from the following raw materials in parts by weight: 5-10 parts of Szechwan chinaberry fruits, 3-6 parts of herba violae, 3-6 parts of indigowoad leaves, 2-5 parts of litse cubeb, 2-5 parts of heartleaf houttuynia herbs, and 2-5 parts of seeds of cuminum cyminum L. The preservative is prepared from Chinese herbal medicines, can be used for reducing the rotting rate of the tubers of the purple Chinese yam, inhibiting the breathing intensity of the purple Chinese yam, reducing the breathing consumption, controlling the water loss of the purple Chinese yam, and prolonging the storage time of the purple Chinese yam, does not contain any residual chemical component, and can be used in a safe and environmentally friendly manner.

The invention provides a preparation method for ass meat. The preparation method comprises the following steps: washing ass meat and putting the ass meat into clean water; immersing for 5 hours; putting a soup pot on fire, and injecting the clean water and boiling; putting the immersed ass meat to be quickly boiled; then putting the ass meat into cold water to be cooled; adding the ass meat into angelica dahurica, astragalus membranaceus, pericarpium citri reticulatae, syzygium aromaticum, alpinia katsumadai hayata, rhizoma kaempferiae, alpinia officinarum hance, salvia farinacea, anises, glycyrrhiza, gingers, amomum tsao-ko, cuminum cyminum, fructus amomi, myrcia, alpinia hainanensis, cinnamons, semen myristicae, angelica sinensis, fennels, aniseeds and the water to be pickled; directly putting the pickled ass meat and juice into the pot to be marinated for 15-20 minutes; marinating and airing for about 10 minutes; and packaging in vacuum and putting the ass meat into a high-temperature sterilization pot to be sterilized for about 10 minutes to obtain the product. With the adoption of the production method, a production process is simple and the ass meat is easy to eat when being opened; and the ass meat has high protein and low fat and has high amino acids and low cholesterol. The ass meat has good health-care effects on arteriosclerosis, coronary diseases and hypertension.

The invention relates to the technical field of food processing, and particularly relates to chili dipping sauce which consists of the following raw materials in parts by weight: 95-100 parts of chili, 38-45 parts of chili seed, 14-16 parts of monosodium glutamate, 2-2.5 parts of fennel, 20-22 parts of chicken essence, 10-13 parts of sesame, 1.5-2 parts of cinnamon, 11-12 parts of Sichuan pepper, 2.5-3 parts of cumin, 10-15 parts of peanut, 1-2 parts of clove, 3-5 parts of concentrated perfume and 31-33 parts of table salt. According to the chili dipping sauce provided by the invention, chilies from different places are used as raw materials to obtain different pungency degrees; by combining the chilies with other raw materials, the produced chili dipping sauce has the characteristics of good taste and strong spicy and fragrant flavor as well as high nutritional value and functions of promoting appetite and digestion, warming the stomach and dispelling cold and promoting blood circulation, thereby being an essential product for households and travels.

The invention relates to the technical field of foods, and concretely relates to a garlicky chili oil and a making method thereof. The chili oil is mainly made from 70-90 parts of plant oil, 2-5 parts of chili, 8-11 parts of garlic, 1-2 parts of scallion, 0.8-1.5 parts of ginger, 0.1-0.5 parts of myrcia, 0.3-0.8 parts of Fructus Amomi, 0.5-1 part of aniseed, 0.1-0.5 parts of cinnamon, 0.3-0.8 parts of Fructus Tsaoko, 0.3-0.8 parts of cumin, 0.1-0.5 parts of Fructus Foeniculi, 0.1-0.5 parts of Kaempferia galanga L., 0.1-0.5 parts of pepper, 0.1-0.5 parts of Chinese angelica root, 0.1-0.5 parts of dried orange peel, 0.1-0.5 parts of clove and 0.05-0.15 parts of dahurian angelica root. Synergism of all above raw materials in the chili oil makes the chili oil have plum and lasting fragrance, refreshing garlic fragrance and hot mouthfeel, and the oil temperature and the adding sequence of the raw materials are limited to further improve the fragrance and the mouthfeel of the chili oil.

The invention provides a kind of edible mushroom with local flavor, which is prepared from the main constituents of (by weight portions) wild edible mushroom 100 parts, vegetable 20-40 parts, fresh chilli 5-30 parts, garlic 2-20 parts, and the auxiliary materials include (by weight portions) aniseed powder 0-3 parts, table salt 5-12 parts, dried pepper 0-10 parts, Chinese prickly ash 1-5 parts, chicken bone meal 0.5-3 parts, sugar 1-8 parts, cooking oil 0-5 parts, cumin 0-5 parts, gourmet powder 1-4 parts and water 0-30 parts.

The invention discloses pumpkin pork rib sauce and a preparation method thereof. The pumpkin pork rib sauce is prepared from the following raw materials in parts by weight: 20-30 parts of pork ribs, 25-35 parts of pumpkins, 80-90 parts of pod pepper, 25-30 parts of barbeque sauce, 60-80 parts of soup-stock, 3-5 parts of onion powder, 4-6 parts of garlic powder, 3-4 parts of milk, 5-10 parts of cream, 1-2 parts of hawthorn seed powder, 2-3 parts of cumin, 2-3 parts of aginomoto, 2-3 parts of white granulated sugar, 2-4 parts of edible salt, 5-8 parts of cooking wine, 1-2 parts of catsup, 2-3 parts of roast juice, 3-5 parts of water starch, 0.5-1 part of sodium bicarbonate, 0.05-0.15 part of disodium nucleotide, 0.1-0.15 part of sodium benzoate, 0.1-0.15 part of acesulfame potassium, 0.3-0.4 part of mustard oil, 0.4-0.6 part of negundo chastetree leafpowder, 2-3 part of sesames and a proper amount of plant oil. The pumpkin pork rib sauce is prepared by scientifically mixing various raw materials, is rich in fragrance and nutrition, tastes delicious, and is high in seasoning performance, scientific, healthy, delicious and safe edible seasoning sauce and suitable for various groups of people.

The invention discloses lemon flavor carbon-roasted duck prepared from the following raw materials by weight: 900-1100 parts of meat duck, 70-80 parts of lemon, 300-400 parts of sugar cane juice, 20-30 parts of honeysuckle, 10-15 parts of stevia leaves, 6-7 parts of clove, 4-5 parts of bay leavf, 8-10 parts of nutmeg, 10-12 parts of pepper, 7-8 parts of star anise, 10-15 parts of zingibermioga rosc , 4-5 parts of cumin, 10-12 parts of lemongrass, 6-7 parts of acacia rattan, and proper amount of cooking wine, salt and flavoring carbon; the meat duck is first pickled and then marinated, so that the meat duck is more tasty, paste obtained by processeing the honeysuckle, the stevia leaves, the lemon and the sugar cane juice can be brushed on the duck body, then is dried, and roasted by the specially-made flavoring carbon; the finished lemon flavor carbon-roasted duck is rich in charcoal fragrant, delicate in meat, chewy, tender, tasty, nutritious and delicious, has unique scented tea flavor and fresh lemon fragrance, and is a rare delicacy.

The invention discloses a holothurian regulation type feed additive, which is prepared from the following ingredients in percentage by weight: 3 to 10 parts of Shenqu, 5 to 13 parts of malt, 8 to 15 parts of hawthorn, 9 to 18 parts of cardenia, 10 to 20 parts of milk veteh, 15 to 25 parts of beer yeast, 2 to 8 parts of honeysuckle, 5 to 10 parts of dried orange peel, 10 to 18 parts of liquorice and 2 to 7 parts of cumin. A preparation method has the following steps: pulverizing all ingredients into 150 to 200 meshes; uniformly mixing and stirring the ingredients by a feed mixing machine; and then, adding the feed additive into holothurian feed for material feeding use after being mixed uniformly. The invention can promote the ingestion and the digestion of the holothurian, can improve the immunity and the growth of the holothurian, and is safe without noxious effect and residual, the percentage of liveweight growth of the holothurian can be improved by 7.6 percent to 11 percent, the activity of the superoxide dismutase can be improved by 10 percent to 25.6 percent.

The invention discloses a barbecue seasoning which is prepared by the following raw materials in parts by weight: 3-8 parts of agarwood, 3-8 parts of common aucklandia, 3-8 parts of bitter orange, 30-40 parts of cumin, 10-20 parts of licorice root, 3-8 parts of common salt, 3-8 parts of white granulated sugar, 30-40 parts of chili, 30-40 parts of dry ginger, 40-60 parts of black pepper, 10-20 parts of bay leaves, 20-30 parts of cinnamon, 20-30 parts of peanuts and 10-20 parts of coriander seeds. The barbecue seasoning is formed by selecting a variety of natural raw materials and matching withtraditional Chinese medicines for scientific compatibility, is strong in flavor, abundant in nutrition and powerful in seasoning function, and further has a certain effect of stimulating the appetite. When in use, the barbecue seasoning can tolerate high-temperature cooking, effectively remove the fish or mutton smell and the peculiar smell of various types of meat, fish, seafood, vegetables, vegetarian food and other food materials, and increase the freshness and the deliciousness. Furthermore, the shelf life is long and the barbecue seasoning does not contain any chemical additives; when inbarbecue of the various food materials, only the barbecue seasoning needs to be used for seasoning, and other seasonings are not required for use.

The invention provides a cumin-aroma cigarette mouthpiece adhesive and a preparation method thereof. The cumin-aroma cigarette mouthpiece adhesive is prepared from the following components in percentages by weight in a mixing manner: 85-89% of cigarette mouthpiece adhesive, 10-14% of cumin essence and 0.2-1% of cumin superfine powder, wherein the cumin superfine powder is solid powder spice obtained by subjecting a cumin raw material sequentially to preliminary smashing and superfine smashing. The cumin-aroma cigarette mouthpiece adhesive has the advantages of high fluidity, high binding strength, high wettability and high drying speed and meets index requirements of mouthpiece adhesives for production. The adhesive is applied in connecting production of cigarettes and filters, the adhesive has obvious aroma smelling features and pleasant cumin smell, is comfortable and pure in aroma and is coordinated with smell of flue-cured tobacco during smoking, and the flue-cured tobacco is exquisite and plump in smoke and comfortable and pure in taste.