735 results about "Dorycnium herbaceum" patented technology

The invention relates to a beverage and particularly discloses health-care dark tea. The health-care dark tea consists of the following raw materials in parts by weight: 5-8 parts of dark tea, 2 parts of buckwheat, 2-5 parts of lotus leaves, 2-5 parts of sweet potato leaves, 1 part of hawthorn, 3 parts of honeysuckle, 1 part of cassia seed, 1 part of bunge cherry seed, 3-6 parts of pumpkin, 2-4 parts of towel gourd, 2 parts of gingko, 3-5 parts of fructus momordicae, 1 part of mulberry leaf, 1 part of sophora japonica and 2-5 parts of boat-fruited sterculia. The health-care dark tea provided by the invention is easy to prepare and convenient to drink, keeps the warm aroma of dark tea while having the faint scent of the buckwheat and the honeysuckle, is good in taste, and also has a health care function. The dark tea has bactericidal, anti-inflammatory, diuretic, detoxification, anti-oxidation, anti-aging, anti-cancer, mutation-resistant, hypolipidemic, antihypertensive, carbohydrate metabolism improving, hpyerglycemic, and diabetes prevention and treatment functions, and by matching with the functions of promoting digestion and reducing excessive inflation of the hawthorn and the heat-clearing and detoxicating functions of the honeysuckle, the health care effect of the dark tea is remarkable.

The invention discloses a health tea with a fat-reducing efficacy. The health tea comprises the following raw materials in parts by weight: 5-10 parts of wolfberry fruit, 20-30 parts of hawthorn, 10-15 parts of kudzu-vine root, 15-20 parts of ginkgo leaves, 20-30 parts of cassia seeds, 5-10 parts of rhizoma alismatis, 5-10 parts of fiveleaf gynostemma herbs and 1-5 parts of lotus leaves. In the mode above, the health tea disclosed by the invention has a significant effect of lowering blood fat and blood sugar, and can relieve fatigue; after long-term drinking, the health tea can enhance human immunity, and prevent and treat hyperlipidemia; and the health tea is abundant in raw materials, simple in manufacturing process and low in cost.

The invention provides a cassia obtusifolia tea bag with functions of weight reduction, hypotension and hypoglycemic effect, which is characterized in that the production process comprises the following steps: washing, cleaning and drying the cassia obtusifolia stem, leaf and grain, crushing by a pulverizer to 280 meshes, uniformly stirring, packing, disinfecting to obtain the cassia obtusifolia tea bag with functions of lipid lowering, hypotension and hypoglycemic effect. The optimal composition and the weight part ratio of the tea bag are: 40-60 parts of dried cassia obtusifolia stem, leaf and grain, 10 parts of dried lotus leaf, 5 parts of haw, 5 parts of dried balsam pear, 5 parts of Chinese wolfberry, 10 parts of Pu'er tea, 10 parts of cassia seed, 5 parts of mulberry leaf, 5 parts of folium apocyni veneti, 5 parts of Chinese yam as medicine, 3 parts of rhubarb, 2 parts of chrysanthemum, 2 parts of honeysuckle flower, 1 part of boat-fruited sterculia, 5 parts of cassia seed, 5 parts of kudzu root and 10 parts of additive. The additive is composed of fatty acid sucrose ester, xylitol, mannitol crystal, natural menthol, citric acid, trisodium phosphate, sodium saccharin and steviosid; the above components are carried out the processes of crushing, mixing, uniformly stirring, packing and disinfecting to obtain the tea bag.

The present invention relates to honey eel dried bean curd and a preparation method thereof, and the honey eel dried bean curd is characterized by comprising the following raw materials by weight: 500-550 parts of soybean, 1-1.2 parts of pitaya flower, 2-2.3 parts of lotus leaf, 1.8-2 parts of momordica grosvenori leaf, 0.8-1 part of hangzhou white chrysanthemum, 1-1.2 parts of caragana korshinskii root, 1.1-1.3 parts of japanese banana flower, 0.8-1 part of plumbago zeylanica, 7-9 parts of jam, 5-6 parts of oat powder, 8-10 parts of honey, 60-65 parts of eel meat, 5-6 parts of raisins, 10-12 parts of coix seed, 3-4 parts of pork floss, 11-13 parts of gypsum and 40-50 parts of a nutritional health care fluid. The honey eel dried bean curd is added with eel meat, so that the honey eel dried bean curd is delicious in taste; the jam and the honey added in the processing process bring a trace of freshness and sweetness, in addition, the honey eel dried bean curd is also added with a variety of Chinese herbal medicines, so that the honey eel dried bean curd can achieve the effects of calming liver, improving eyesight, clearing heat, detoxifying, and promoting qi to activate blood by regular consumption, and is a leisure and healthy food.

The invention discloses a healthcare lotus leaf sticky rice cake which is prepared from the following raw materials in parts by weight: 70-120 parts of sticky rice powder, 50-80 parts of polished round-grained rice powder, 20-60 parts of green bean powder, 25-40 parts of lotus leaf extracting liquid, 15-30 parts of seasonings, 8-15 parts of sesame, 30-50 parts of sugar, 12-25 parts of guar gum, 5-10 parts of beta-cyclodextrine, 0.5-3 parts of a coagulating agent and a proper amount of purified water. The healthcare lotus leaf sticky rice cake is prepared by mixing the lotus leaf extracting liquid containing flavonoid compounds with the sticky rice powder, the polished round-grained rice powder and the green bean powder, and adding the proper amount of the food additives and the seasonings containing Chinese herbal medicines; the prepared lotus leaf sticky rice cake is unique in taste and rich in nutrition, has healthcare effects of reducing blood fat, clearing summer-heat and warming stomach and spleen, and is suitable for people of all ages and favorable for popularization.

The invention provides kudzu vine root fat-reducing sugar-reducing health-care tea. The kudzu vine root fat-reducing sugar-reducing health-care tea comprises the following raw materials in part by weight: 50 parts of kudzu vine root, 10 to 20 parts of angelica root, 10 to 20 parts of Chinese angelica, 10 to 20 parts of mangnolia officinalis, 10 to 20 parts of rhizoma alismatis, 10 to 20 parts of purple perilla, 10 to 20 parts of gynostemma pentaphylla, 10 to 20 parts of the root of red-rooted salvia, 10 to 20 parts of lotus leaf, 10 to 20 parts of parasitic loranthus, 10 to 20 parts of tartary buckwheat, 10 to 20 parts of astragalus membranaceus, 10 to 20 parts of semen coicis, 10 to 20 parts of radix polygonati officinalis, 10 to 20 parts of scutellaria baicalensis, 10 to 20 parts of radix ophiopogonis, 10 to 20 parts of lLigusticum wallichii, 10 to 20 parts of bighead atractylodes rhizome, 10 to 20 parts of hawthorn, 10 to 20 parts of pericarpium citri reticulatae and 10 to 20 parts of radices trichosanthis. The health-care tea can achieve the effects of reducing fat and reducing sugar well, is simple in process, quick in response and suitable for long-time use, and can improve microcirculation and improve the immunity.

The invention discloses Chinese herbal medicinal weight-reducing tea. The weight-reducing tea is prepared from the following Chinese herbal medicinal raw materials: 4 to 10g of hawthorn, 4 to 10g of cassia seed, 2 to 8g of lotus leaves, 3 to 5g of processed polygonum multiflorum, 1 to 3g of white chrysanthemum, 4 to 10g of lily, 3 to 5g of dried tangerine peel, 2 to 4g of mulberry leaves, and 2 to 4g of rose flowers. The weight-reducing tea can be effectively absorbed by a human body when being drunk in a brewing way, and realizes that over much fat in the body can be subjected to catabiosis in time by promoting fat catabolism, and cannot cause diarrhea; and the weight does not bounce after the weight-reducing tea is used, residual fat is prevented from storing in the body, and the weight is maintained in a certain healthy range. The Chinese herbal medicinal weight-reducing tea has certain beautifying effect.

The invention discloses rose-grape wine and a preparation method thereof. The rose-grape wine is prepared from the following raw materials: 10-12 parts of rose, 8-10 parts of chamomile, 60-80 parts of grape, 30-40 parts of mulberry, 20-30 parts of leaves of rhizoma fagopyri cymosi, 10-12 parts of lotus leaf, 60-80 parts of glutinous rice juice, 2-4 parts of grape-fruit flower, 3-4 parts of vaccinium bracteatum thunb leaf, 3-5 parts of fructus rosae, 2-3 parts of ginseng leaf, 2-3 parts of sanchi flower, 2-3 parts of motherwort and 8-10 parts of honey. The rose-grape wine prepared by the invention integrates the nutritional and functional components of the leaves of rhizoma fagopyri cymosi, and through fermentation for several times, the dissolution rate of active ingredients of a finished product is enhanced, so that the product is easy to be digested and absorbed by human body; and meanwhile, taste is improved and palatability is enhanced; the rose-grape wine is yellow-red and bright in color, sweet and mellow in taste, and is smooth and palatable; at the same time, by blending traditional Chinese medicinal components to the formula of the raw materials, unpalatable medicine flavor caused by conventional extraction is eliminated, and health care value is also improved; and the rose-grape wine has the functions of enriching blood and promoting blood circulation, tranquilizing and calming nerves, preserving health and resisting aging, etc., and the rose-grape wine is capable of regulating and improving sleep quality, losing weight and keeping fit.

The invention discloses a cassia seed lotus leaf coffee which is characterized by comprising the following components by mass percent: 1-5% of cassia seed extractives, 1-5% of lotus leaf extractives, 7-15% of coffee, 5-20% of sweetener and the balance of powdered oil. The coffee not only has natural and unique taste and smell of coffee and has the functions of promoting blood circulation, exciting nerves, removing fatigue, improving indigestion and the like, but also ensures that coffee drinks have the functions of antioxidation, anti-aging, bowel detoxification, fat fall and weight loss. When the cassia seed lotus leaf coffee is drunk, active ingredients of the cassia seed extractives and the lotus leaf extractives together with coffee are rapidly absorbed by the human body and then playroles of antioxidation, anti-aging, bowel detoxification, fat fall and weight loss, thereby bringing benefits to the health of a body.

The invention relates to a Fagopyrum tataricum nutrition powder and its preparation technology. The Fagopyrum tataricum nutrition powder contains 30-50 parts of Fagopyrum tataricum, 10-20 parts of brown rice, 10-15 parts of black bean, 10-20 parts of Chinese yam, 6-12 parts of black sesame, 5-10 parts of Rhizoma Polygonati Odorati, 5-10 parts of lotus leaf, 8-15 parts of haw, 15-20 parts of Radix Puerariae and 30-50 parts of a bamboo juice. The Fagopyrum tataricum nutrition powder can reduce the blood sugar, the blood pressure and especially the blood fat, and also has a calculus resistance.

The invention discloses instant lipid-lowering glutinous rice flour and a processing method thereof. The instant lipid-lowering glutinous rice flour is prepared from following raw materials including, by weight, 300-350 parts of glutinous rice, 20-40 parts of gleditsia sinensis seeds, 30-50 parts of barley seedling powder, 15-20 parts of horse radish tree leaves, 60-80 parts of tartary buckwheat, 4-6 parts of camellia nitidissima, 2-3 parts of pueraria lobata stems, 2-3 parts of male flower of eucommia ulmoides, 2-3 parts of lotus leaves, 2-4 parts of siraitia grosvenorii flowers, 2-3 parts of rose fruits, 10-15 parts of mulberry leaf micro-powder, a proper amount of pomegranate wine, 8-15 parts of peony seed oil and 8-10 parts of food additives. The instant lipid-lowering glutinous rice flour is rich and balanced in nutrition, is mellow and sweet in mouthfeel and is rich in dietary fiber components. By means of a synergetic effect with various traditional Chinese medicine beneficial components, the instant lipid-lowering glutinous rice flour can accelerate metabolism, can reduce blood glucose and blood fat, is especially suitable for patients suffered from hyperlipidemia or diabetes, and has a body reinforcing and health caring effect when being eaten often.

The invention provides a preparation method for lotus leaf tea superfine powder. The preparation method comprises the following steps: 1, picking raw materials; 2, withering; 3, removing green; 4, rolling; 5, drying and removing aroma; 6, coarsely crushing and carrying out superfine crushing. The lotus leaf tea is obtained by carrying out superfine crushing; the lotus leaf tea has the effects that (1) the bioavailability of effective components of lotus leaves is improved and the loss rate of the effective components does not exceed 20%; the dissolution rate and the digestion rate of the effective components are respectively improved by 40% and more than 200%; (2) an ingestion manner of the lotus leaf tea is changed; after the lotus leaf tea superfine powder enters an oral cavity of a person, the coarse mouth feel can not be felt, thus the manner of drinking the lotus leaf tea is changed into the manner of directly ingesting the lotus leaf tea; (3) after the lotus leaf tea is produced by a traditional tea making technology, the superfine processing is carried out so that the lotus leaf tea superfine powder has the optimal color and luster, aroma and taste; (4) the utilization channel and field of lotus leaves are expanded and the lotus leaf tea superfine powder can be used as auxiliary materials of foods, medicines and daily cosmetics.

A herbal tea beverage is produced with the following ingredients in percentage by mass: 10 to 15 percent of reed rhizome extract, 10 to 15 percent of cogongrass rhizome extract, 5 to 10 percent of dandelion root extract, 10 to 15 percent of bamboo leaf extract, 10 to 15 percent of lotus leaf extract, 1 to 3 percent of honeysuckle extract, 1 to 3 percent of dried tangerine peel extract, 4 to 8 percent of cane sugar, 0.01 to 1 percent of citric acid, 0.01 to 1 percent of sodium citrate and 14 to 48 percent of water. A production process for the herbal tea beverage is as follows: preprocessing of the materials, preparation of the reed rhizome extract, preparation of the cogongrass rhizome extract, preparation of the dandelion root extract, preparation of the bamboo leaf extract, preparation of the lotus leaf extract, preparation of the honeysuckle extract, preparation of the dried tangerine peel extract, blending, homogenization, filling, sterilization and cooling. The herbal tea beverage has the effects of clearing internal heat, producing saliva to slake thirst and the like, and tastes good, moreover, the production process is simple, and the production cost is lower.

The invention discloses a mustard-flavored potato chip which is prepared from following raw materials in part by weight: 100 parts of mashed potato, 2 parts of mustard, 10 parts of green bean powder, 10 parts of glutinous rice flour, 2 parts of leaf mustard, 2 parts of cauliflower, 2 parts of Chinese cabbage, 1 part of champignon lyophiled powder, 1 part of black fungus lyophiled powder, 2 parts of purple perilla seed oil, 2 parts of pear juice, 2 parts of ginger, 0.2 part of lotus leaf, 0.2 part of rhodiola rosea, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part ofmonosodium glutamate, and appropriate amounts of water. The green bean powder, the leaf mustard, the cauliflower, the Chinese cabbage, the champignon lyophiled powder, the black fungus lyophiled powder, the purple perilla seed oil and the pear juice are rich in vitamins, meanwhile can improve the immune function of the human body, and are good for health, and the ginger, the lotus leaf and the rhodiola rosea can promote digestion, improve the immune function, depress blood-fat, and have health-care functions; and the mustard-flavored potato chip belongs to a delicious food.

The invention relates to a beverage, and particularly relates to a face-nourishing detoxifying tea beverage. <{EN1}>The face-nourishing detoxifying tea beverage is characterized by comprising the following raw materials in weight by part: 15 parts of codonopsis pilosula, 15 parts of Astragalus ginseng, 15 parts of radix astragali, 15 parts of gynostemma pentaphyllum, 15 parts of liquorice, 15 parts of medlar, 15 parts of cassia seed, 20 parts of hawthorn, 20 parts of jujube, 25 parts of green tea, 20 parts of lotus leaf, 20 parts of rose, 15 parts of broadleaf holly leaf, 20 parts of chrysanthemum from Hangzhou, 15 parts of honeysuckle, 15 parts of China rose, 15 parts of gardenia, 20 parts of crystal sugar and 15 parts of burdock, and the face-nourishing detoxifying tea beverage can play the effects of nourishing face, detoxifying, clearing heat and fire, balancing nutrition, refreshing spirit and restoring consciousness, and has double effects of drinking and health care.

The invention provides a Chinese medicinal composition, which fulfills the aims of treating fatty liver diseases by helping digestion, removing food retention and reducing blood fat. In order to fulfill the aims, the technical scheme is that: the Chinese medicinal composition comprises the following active ingredients serving as raw materials in part by weight: 10 to 30 parts of root of red-rooted salvia, 10 to 30 parts of lotus leaf, 10 to 30 parts of hawthorn, 10 to 30 parts of oriental waterplantain rhizome, 10 to 30 parts of prepared tuber fleeceflower root, 10 to 30 parts of turmeric root-tuber and 10 to 30 parts of stringy stonecrop herb. The Chinese medicinal composition has the effects of helping digestion, removing food retention and reducing blood fat and an effect of treating fatty liver by a corresponding preparation method.

The invention discloses flavored eggs with a yellow peach flavor and a preparation method of the flavored eggs. The flavored eggs are prepared from the following raw materials in parts by weight: 300-310 eggs, 5-7 parts of spices, 3-5 parts of dark soy sauce, 5-6 parts of Baijiu, 8-9 parts of white sugar, 5-7 parts of monosodium glutamate, 15-18 parts of table salt, 10-12 parts of ginger, 2-3 parts of beef tendon, 3-4 parts of cabbages, 2-4 parts of fresh folium artemisiae argyi, 1-2 parts of walnut oil, 20-25 parts of shepherd's purse juice, 3-5 parts of edible amaranth poder, 20-25 parts of yellow peach juice, 3-4 parts of cuttlefish balls, 2-4 parts of grapefruit powder, 1-2 parts of lotus leaves, 1-2 parts of ganoderma lucidum pieces, 1-2 parts of grapevine stems and leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of schisandra chinensis, a proper amount of water and 100-150 parts of nutritional aids. According to the operations of twice stewing, twice air drying, and standing, the flavored eggs are soft, sandy, fragrant and sweet in taste, high in tenacity and persistent in aftertaste; added yellow peaches are rich in nutrition and unique in taste; and the added traditional Chinese medicines have the effects of nourishing and strengthening the body, have the extremely high medicinal value and have the effect of building the body.

The invention belongs to the field of cigarettes, and particularly relates to a herbal tea cigarette. The herbal tea cigarette is prepared in the six steps of material selection, silk making, impurity removal and roasting, mixing fermentation, drying and finished product obtaining. Pseudo-ginseng leaves and lotus leaves are natural herbal plants beneficial to human, have unique flavor after being roasted, and can reduce the bitterness of tea leaves after being mixed with the tea leaves; after momordica grosvenori fruit pulp is added, the bitterness of the tea leaves can be further reduced, the sweetness of the herbal tea cigarette is increased, the herbal tea cigarette is soft in taste, the effects of clearing lung and relieving sore-throat can be achieved, and a smoker does not generate phlegm or cough. The herbal tea cigarette is free of nicotine and cigarette tar, thus is harmless to the human body, and can gradually replace a traditional cigarette to help users to reduce the use of traditional cigarettes, and the smoking cessation effect is obvious.

The invention discloses special feed for mandarin fish fries. The special feed comprises raw materials in parts by weight as follows: 20-80 parts of fish meal, 30-80 parts of prawn powder, 15-35 parts of blood worm powder, 2-8 parts of cod-liver oil, 1-3 parts of palm oil, 1-4 parts of citrus oil, 10-30 parts of bone meal, 20-30 parts of sweet corn protein powder, 8-14 parts of corn germ meal, 2-10 parts of bean pulp, 10-30 parts of fermented bioprotein, 5-15 parts of black sesame powder, 8-14 parts of bloodworms, 0.5-3 parts of aloe powder, 0.5-3 parts of lotus leaf powder, 0.1-0.8 parts of cerium citrate, 1-3 parts of methionine, 1-3 parts of threonine, 0.01-0.07 parts of a complex enzyme, 0.01-0.09 parts of microelements, 1-3 parts of Chinese herbal medicines, 2-10 parts of an attractant and 0.5-1.5 parts of multivitamins. With the adoption of the special feed, even if under the condition of manual high-density culture, the fatality rate of the mandarin fish fries is very low, the feed is good in palatability and high in nutritional value, the ratio is reasonable, the cost is low, and fish is delicious.

A method for making health-care mung bean bread is characterized by comprising the following raw materials, by weight, 80-100 parts of wheatmeal, 4-5 parts of Chinese chestnut powder, 2-3 parts of walnut powder, 2-3 parts of nori powder, 20-25 parts of mung beans, 5-10 parts of mulberries, 4-5 parts of dried small shrimp powder, 1-2 parts of eucommia ulmoides, 1-2 parts of semen allii tuberosi, 2-3 parts of lotus leaves, 1-2 parts of roots of Woods Greenstar, 1-2 parts of stellaria yunnanensis, 1-3 parts of yeast powder, 2-4 parts of salt, 1-2 parts of chopped chive and appropriate water and palm oil. The Chinese chestnut powder, the walnut powder, the nori powder, the dried small shrimp powder and the like are added in the recipe, abundant nutrient substances such as the protein, the vitamin and the mineral substances are provided, and the bread has the functions of invigorating the stomach, tonifying the kidney, benefiting qi and nourishing blood and the heart. Meanwhile, the added eucommia ulmoides, the semen allii tuberosi, the roots of Woods Greenstar and the stellaria yunnanensis have the functions of tonifying the liver and the kidney and strengthening the essence. The bread made through the method is fragrant in chive, delicious and mellow in flavor, suitable for being eaten for a long term, is beneficial to human health and is suitable for being eaten by sub-health people.

The invention relates to a herbal cuisine composite for moistening and nourishing viscera, and a herbal cuisine duck or a herbal cuisine meat for moistening and nourishing the viscera, as well as a preparation method thereof. The dietetic therapy traditional Chinese medicine composition comprises the following components: 30g of hawthorn, 10g of folium nelumbinis, 30g of fragrant solomonseal rhizome, 30g of longhairy antenoron herb, 10g of lophatherum gracile, 10g of flower of Chinese scholartree, 30g of dandelion, 30g of houttuynia cordata, 30g of white bud root, 10g of wild chrysanthemum, 15g of semen raphani, 30g of semen cassiae, 15g of lily, 10g of peach kernel, 30g of unripe jobi seed, 30g of rhizoma polygonati, 15g of kudzuvine root, 15g of poria cocos, 10g of spina date seed, 30g of herba portulacae, 30g of rhizoma phragmitis, and 10g of mint. According to the invention, the defects of traditional herbal cuisine and dietetic therapy are overcome, and various dual-use traditional Chinese medicines are adopted to form a compound system to be cooked with a lean duck or meat, so that the dietetic therapy effect for moistening and nourishing the viscera is achieved. The preparation method of the herbal cuisine duck or the herbal cuisine meat for moistening and nourishing the viscera which are prepared by the dietetic therapy traditional Chinese medicine composition can meetthe requirement of industrial production, and scale production can be formed.

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

The invention provides a processing and making method of lotus leaf tea. The method comprises the following nine steps: picking, leaf peeling, green leaf spreading, fixation, air drying, twisting, sieving, flavour extracting and dehydration. The method has the beneficial effects that fresh and tender lotus leaves are picked in proper season and then leaf stalks and coarse veins are peeled, so that pureness of the lotus leaf tea can be maintained; the water steam of the leaf stalks and the coarse veins is adopted for steam fixation, so that the pureness of the aroma of the lotus leaf tea can be further ensured; fixation and air drying are carried out on a conveyor belt, so that the leaf shapes can be maintained and trabes formed by the leaf shapes are uniform; the tea is twisted while the tea is hot, so that the tea can be better shaped and the astringent tastes in lotus leaves are removed, and the astringent tastes can be further covered up after flavour extracting; therefore, the produced lotus leaf tea has orderly appearance, bright green color and pure and thick aroma; the tea soup has dark green and transparent color, tastes fresh, tender and mellow and smells elegant and aromatic; the quality of the lotus leaf tea product is greatly improved.

The invention discloses a lotus leaf weight-losing heath drink, which is prepared from the following raw materials in part by weight: 15 to 40 parts of lotus leaf, 3 to 11 parts of wolfberry leaf tea, 5 to 10 parts of xylitol, 0.1 to 0.5 part of emulsifying stabilizer, 10 to 25 parts of waxgourd peel, 5 to 12 parts of hawthorn, 0.3 to 5 parts of citric acid and 500 to 1,000 parts of water. Compared with drinks prepared by the prior art, the product has rich and balanced nutrition, strong palatability, and has the effects of clearing heat and promoting fluid, relieving restlessness and thirst, reducing blood pressure and blood fat and blood sugar, losing weight, promoting urination and removing swelling, releasing toxin and discharging pus, resisting fatigue, improving immunity, deferring senility, improving sleep, beautifying and the like.

The invention relates to the technical field of processing of meat products, and in particular relates to a preparation method for lotus-flavor preserved meat. A lotus-flavor preserved meat seasoning is used for the method, and comprises the following components in parts by weight: 50 to 70 parts of lotus leaf powder, 4 to 6 parts of salt, 1 to 3 parts of white granulated sugar, 2 to 4 parts of pepper powder, 6 to 12 parts of red chilli powder, 1 to 3 parts of star aniseed powder, 1 to 3 parts of ground cinnamon and 10 to 20 parts of cooking wine. The preparation method comprises the steps of preparation of a lotus seed pot curing solution, curing of fresh meat, dry-curing, smoking and the like. The preparation method for the lotus-flavor preserved meat is easy to operate and convenient to implement; lotus seed pot, lotus leaves and lotus petioles are fully utilized as raw auxiliaries; the prepared lotus-flavor preserved meat has bright color and luster, close texture, dry meat body, distinct layers and tangy lotus flavor, tastes fat but not greasy and thin but not stiff, can leave a rich aftertaste, and is nutrient-rich.

The invention discloses a qi-regulating and liver-tonifying delicious chilli sauce. The qi-regulating and liver-tonifying delicious chilli sauce is prepared from the following raw materials in parts by weight: 70-80 parts of chilli, 5-8 parts of nutrition additives, 18-20 parts of soybean paste, 8-10 parts of eggfruit, 8-11 parts of lotus leaf, 13-15 parts of hazelnut kernel, 6-8 parts of rice vinegar, 5-8 parts of salad dressing, 15-18 parts of kale borecole, 4-5 parts of shrimp head powder, 13-15 parts of blueberry juice, 7-8 parts of sesame paste, 13-14 parts of broccoli, 1-2 parts of maltose, 1.8-2.5 parts of mulberry fruit, 1.7-2 parts of wolfberry leaf, 0.8-1.2 parts of rhizoma nardostachyos, 0.8-1 part of lyonia leaf, 2.2-2.4 parts of radix rehmanniae preparata, and 2.1-2.3 parts of poisonous buttercup fruit. The qi-regulating and liver-tonifying delicious chilli sauce disclosed by the invention takes chilli as the raw materials, and a fruit taste is added; meanwhile, the ingredients including rhizoma nardostachyos, wolfberry leaf, mulberry fruit, poisonous buttercup fruit and the like are added, so that the qi-regulating and liver-tonifying delicious chilli sauce is capable of regulating qi and alleviating pain, activating spleen and invigorating stomach, tonifying kidney and kidney, promoting saliva production and slaking thirst, nourishing yin and supplementing blood, improving eyesight and promoting saliva production, and tonifying kidney and improving eyesight, as well as has a health effect.

Weight-losing tea and a preparation method thereof. The tea is prepared by green tea, small camellia, dry lotus leaves, and konjaku flour, and the weight percents are 25-45% of green tea, 15-30% of small camellia, 15-30% of dry lotus leaves, and 9-15% of konjaku flour; the green tea is screened, and is processed in a baking device, wherein the time is mainly controlled to be within 4-8 minutes, and the temperature is between 130 DEG C-140 DEG C; the processed tea has a swelling tea stem and a dark-brown light-yellow color. The Yunan small camellia (elsholtzia bodinieri vaniot) is dried in the sun, and screened; the flower is used as a raw material, and is processed in a baking device; the baking is performed at a temperature of 125 DEG C-130 DEG C for 3-5 minutes. The lotus leaves are dried in the sun, and screened, and dry lotus leaves are crushed into fragments. The konjaku flour is commercially available fine flour. A physical method is used for processing; neither preservatives or other additives, nor flavoring agents are added; the weight-losing effect is outstanding; and the functions of lowering blood pressure, lowering blood lipid, and health care of the green tea, small camellia, lotus leaves, and konjaku flour are brought into full play.