284 results about "Fireberry hawthorn" patented technology

The invention mainly relates to the technical field of planting and discloses a germination accelerating method for fructus crataegi seeds. The method includes: soaking, performing cold storage, drying, accelerating germination and sowing. The method has the advantages that the method is easy to operate and simple, germination accelerating is shorted to 8-9 days, germination rate reaches 86%, the planting efficiency of fructus crataegi is increased evidently, and economic income is increased by 11.7%; the fructus crataegi seeds are soaked by salt water, moisture can fast enter the seeds, seed coat softening is accelerated, and germination time is shortened; the soaked seeds are stored in cold storage liquid to allow nutrition to fast enter the seeds, germ stress resistance is increased, and the seedling survival rate is increased and reaches 93%; the seeds are dried at low temperature, the drying of surface of the seed coat is promoted, and the seed coat cracks to allow the nutrition and moisture to enter the seeds so as to promote the germination; germination accelerating liquid is sprayed during germination accelerating, humidity can be kept while seed dormancy can be broken, antibacterial and pest-killing effects are achieved, and seed germination rate and survival rate are increased.

The invention relates to hawthorn dried beef, which consists of the following raw materials by weight part: 120-130 of beef, 150-160 of cola, 130-150 of hawthorn, 40-50 of smoked plum, 30-40 of sunflower seed kernel, 20-25 of walnut kernel, 10-15 of laver powder, 3-5 of Chinese wolfberry powder, 70-80 of flour, 4-6 of wheat germ, 4-6 of prunella vulgaris, 3-5 of safflower, 3-5 of cactus, 2-3 of Rabdosia serra, 3-5 of lettuce seeds, and 2-3 of rape flower, etc. The preparation process of the hawthorn dried beef provided by the invention is simple. Added with laver powder, walnut and other food materials, the hawthorn dried beef has rich nutrition and good taste. Also added with wheat germ, prunella vulgaris, safflower, cactus and other Chinese herb extracts, the hawthorn dried beef has certain health care efficacy, and is suitable for most people to eat.

The invention discloses an appetizing dried bean curd with hawthorn and toona sinensis. The appetizing dried bean curd is prepared from the following raw materials in parts by weight: 100-110 parts of soybeans, 20-30 parts of green beans, 6-8 parts of nutrition additives, 10-12 parts of oysters, 2-3 parts of lard oil, 8-9 parts of frozen tofu, 3-5 parts of five spice powder, 3-4 parts of haw slices, 6-8 parts of lotus roots, 10-12 parts of yoghourt, 3-4 parts of vinegar residues, 1-1.2 parts of tender cedrela sinensis leaves, 2-2.2 parts of paniculate microcos leaves, 1.2-2 parts of pummelo peels, 1.8-2.2 parts of sunflower discs, 1-1.3 parts of swertia mileensis grasses, 1.5-2 parts of persimmon calyx and 5-6 parts of rubus rosifolius. The dried bean curd is cool and refreshing; the added tender cedrela sinensis leaves have functions of appetizing, refreshing and dispelling wind and eliminating dampness; the pummelo peels have functions of regulating qi-flowing and eliminating phlegm, and invigorating spleen and promoting digestion; the swertia mileensis grasses have functions of clearing heat and tonifying spleen and removing heat from the lung to relieve cough; the hawthorn has the function of appetizing and helping digestion. The appetizing dried bean curd is especially suitable for being eaten before dinner to increase appetite.

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 provides a radix astragali-kudzu vine root blood sugar-reducing health-care rice cake. The rice cake is prepared from the following components by weight: 30 to 40 parts of black glutinous rice, 20 to 30 parts of the seed of Job's tears, 5 to 8 parts of a walnut kernel, 10 to 15 parts of kudzu vine root powder, 10 to 12 parts of konjaku flour, 10 to 13 parts of dragon fruit, 4 to 6 parts of mulberry, 5 to 6 parts of jujube, 3 to 4 parts of kelp, 4 to 5 parts of grosvenor momordica fruit, 3 to 4 parts of dwarf flowering cherry seed, 4 to 6 parts of honeysuckle flower, 2 to 3 parts of cordate houttuynia, 3 to 5 parts of wolfberry, 1 to 2 parts of white hyacinth bean, 1 to 3 parts of glutinous rice root hair, 2 to 3 parts of mango stone, 3 to 4 parts of radix astragali, 2 to 4 parts of kelp base and 0.2 to 0.3 part of Chinese hawthorn seed powder. The health-care rice cake provided by the invention has the characteristics of lung moistening, blood sugar reduction, digestion promotion, delicate fragrance, smooth taste and the like and is applicable to a variety of populations. The health-care rice cake overcomes the disadvantage that a traditional rice cake is stodgy, changes herbal medicine taste of traditional herbal health-care food and is particularly applicable to people with high blood sugar.

The invention provides a haw tea aroma rice and a preparation method thereof. The haw tea aroma rice is characterized by being prepared from the following raw materials by weight: 400 to 450 parts of rice, 4 to 5 parts of wolfberry, 2.5 to 3 parts of burdock root, 1.5 to 1.7 parts of hedge glorybind flower, 3 to 4 parts of cucumber seed, 5 to 5.5 parts of pear leaf, 4.5 to 6 parts of bitter bamboo leaf, 3 to 4 parts of poria with hostwood, 4 to 5 parts of Ulothrix flacca, 10 to 15 parts of coix seed, 4 to 5 parts of red bean, 7 to 8 parts of mung bean, 20 to 22 parts of haw, 4 to 5 parts of honey, 10 to 13 parts of wheat berry, 1 to 2 parts of tea-seed oil, 50 to 60 parts of tea water, 0.2 to 0.3 part of yeast and 8 to 9 parts of nutritious and health-care liquid. According to the invention, baking and stir-frying are carried out to allow the haw tea aroma rice to be uniformly preserved, and fragrance of each accessory material infiltrates into the rice; tea water can raise spirit, and haw has abundant nutrients and can whet the appetite; the haw tea aroma rice is capable of benefiting qi, fostering beauty, clearing heat, eliminating vexation, tranquilizing the mind, building up the body and reinforcing bones; moreover, the haw tea aroma rice is convenient to store and eat.

The invention discloses a ganoderma lucidum culture medium, a method for cultivating ganoderma lucidum, ganoderma lucidum tea and a preparation method of the ganoderma lucidum tea, and belongs to edible or medicinal fungus culture media. The culture medium is formed by mixing hawthorns, wheat germs, salviae miltiorrhizae, astragalus membranaceus, licorice roots, sugar and bean pulp. The raw materials of the culture medium are free of pollution and cannot generate the toxic action on the human body, and the polysaccharide content, the triterpene content and the content of flavonoid materials of the ganoderma lucidum cultivated through the culture medium are more than those of ganoderma lucidum cultivated through an existing culture medium.

The invention relates to a haw and tartarian buckwheat instant tea and a preparation method thereof. The haw and tartarian buckwheat instant tea is characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of tea leaves, 20-22 parts of haws, 15-16 parts of hemp seed, 10-11 parts of semen cassiae, 15-17 parts of polygonatum, 10-12 parts of mulberry leaves, 20-22 parts of radix puerariae, 15-19 parts of mulberry, 20-21 parts of tartarian buckwheat, 30-40 parts of activated carbon, 45-46 parts of rapeseed oil, and 0.1-0.2 part of hydroxypropyl methyl cellulose. After instant tea water of the haw tartarian buckwheat instant tea disclosed by the invention is filtered through the activated carbon, caffeine in the tea water can be removed, and the activated carbon forms a layer of films on the surface of the tea water after being processed so as to prevent flavor substances except caffeine from being absorbed by the activated carbon. The granules of the instant tea provided by the invention are enveloped by the hydroxypropyl methyl cellulose, so that the instant tea has favorable moisture resistance, and the situation of moisture absorption and agglomeration in the storage process is avoided; in addition, varied traditional Chinese medicine ingredients are also added, so that the instant tea has the efficacies of recuperating five internal organs, improving constitutions , and reducing blood sugar and blood pressure.

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 dried bean curd containing fructus amomi. The dried bean curd comprises the following raw materials in parts by weight: 50-60 parts of yellow beans, 30-40 parts of red beans, 8-10 parts of peanuts, 4-6 parts of dried grapes, 3-4 parts of dried mangoes, 2-3 parts of hawthorn seeds, 2-3 parts of dried sweet potatoes, 1-2 parts of white atractylodes rhizome, 1-2 parts of fructus amomi, 2-3 parts of fresh ginger, 2-6 parts of white sugar, 2-6 parts of salt, 0.5-1 part of monosodium glutamate, a proper amount of mulberries and 0.03-0.05 parts of a bean product de-foaming agent. The dried bean curd provided by the invention is rich in nutrition and good in mouth feel; various powder added before squeezing and a method of utilizing the mulberries as a flavor regulator provide a high healthcare value for the dried bean curd, wherein the mulberries can be used for treating dizziness due to deficiency of liver and kidney and deficiency of blood and essence, soreness of waist, tinnitus, premature graying of hair, insomnia, dreaminess, thirst due to body fluid deficiency, consumptive thirst and constipation due to intestinal dryness, nourishing yin and moisturizing lung; the fructus amomi mainly acts on stomach, kidney and spleen of a human body and can be used for promoting vital energy circulation, regulating flavor, harmonizing stomach and refreshing spleen.

The present invention relates to the field of foods, and specifically relates to poria pericarpium citri reticulatae ginger juice tea. The poria pericarpium citri reticulatae ginger juice tea is characterized by composing by weight: 80-85% of condensed poria pericarpium citri reticulatae ginger juice, 8-15% of ginger juice, 1-3% of brown sugar, and the balance being honey water. The condensed poria pericarpium citri reticulatae ginger juice is prepared by using poria and pericarpium citri reticulatae with the ratio by weight of 5:1-10:1, adding dates, hawthorn, Chinese yam and water, boiling for 5 minutes, filtering residue, and condensing to half of the original volume. The poria pericarpium citri reticulatae ginger juice tea has the effects of warm up and replenishing blood, fending off cold and tonifying qi, and strengthening spleen and stomach.

The invention discloses Moringa oleifera Lam health wine which is prepared from the following raw materials in parts by weight: 10-20 parts of seeds of Moringa oleifera Lam, 10-25 parts of roots of Moringa oleifera Lam, 4-6 parts of platycodon grandiflorum, 6-8 parts of longan aril, 7-9 parts of pseudo-ginseng, 4-6 parts of ginseng, 6-9 parts of red dates, 3-5 parts of Chinese wolfberry, 3-6 parts of hawthorn, 2-5 parts of angelica sinensis, 8-10 parts of peach kernel, 4-6 parts of the root of bidentate achyranthes, 4-6 parts of poria cocos and 1000-2000 parts of special glutinous rice wine with alcoholic strength of 38 to 42 degrees, wherein the special glutinous rice wine with alcoholic strength of 38 to 42 degrees is obtained through stirring juice of Moringa oleifera Lam, steamed glutinous rice and distiller's yeast, then sealing and fermenting for 2-3 months, and finally performing distillation and blending. The Moringa oleifera Lam health wine provided by the invention has remarkable analgesia, detumescence and anti-inflammatory effects on rheumatoid arthritis or rheumatoid arthritis, is capable of activating blood circulation and dredging arthritic pain, and has a good treating effect on rheumatism.

The invention relates to health tea, and in particular relates to bagged gynostemma pentaphylla tea. The tea is characterized by comprising the following components by mass percent: 30-35% of gynostemma pentaphylla, 15-20% of semen cassiae torae, 15-20% of grosvenor momordica fruit, 10-15% of hawthorn, 10-15% of medlar and 15-20% of black tea. The tea has the following beneficial effects: the blood pressure reducing and comforting tea is provided for people with hypertension, hyperlipemia and hyperglycemia, especially people with hypertension; the tea is a medicine and food homologous drink with tea and Chinese herbal medicines as bases and pure natural plants as raw materials; the tea has a scientific formula, is prepared by the modern biotechnology and has obvious effects; and the tea is packaged with filter paper bags for eating, is convenient to use and has no side effect in long-term use.

The invention relates to a healthy creeping fig jelly which consists of a main material, accessorial materials and seasonings; the main material accounts for 3.0-7.0% of the creeping fig jelly by weight, the accessorial materials account for 4.0-8.0% of the creeping fig jelly by weight, and the seasonings account for 1.0-4.0% of the creeping fig jelly by weight, wherein the main material is a mixture of a konjac extract, a seaweed extract and a creeping fig seed extract; the accessorial materials include traditional Chinese medicinal food materials and fruits; the traditional Chinese medicinal food materials include one or more of peppermint, liquorice root, radix pseudostellariae, fruit of Chinese wolfberry, safflower, sandalwood, dried orange peel, fresh ginger, rheum officinale, lucid ganoderma, rose, semen cassiae and fructus jujube; the fruits are natural fruits, cool fruits or warm fruits; the seasonings include saccharides and materials rich in vitamin; the saccharides include one or more of fructose, honey, light brown sugar and dark brown sugar; and the materials rich in vitamin include one or more of persimmon, apricot, soybean, peanut, kiwi fruit, hawthorn, black rice and cheese.

The invention provides maca, cordyceps sinensis, black wolfberry fruit and poria cocos health hawthorn cakes and a preparation process thereof. The maca, cordyceps sinensis, black wolfberry fruit and poria cocos health hawthorn cakes are prepared from 0.5%-0.8% of maca, 0.05%-0.1% of cordyceps sinensis, 0.3%-0.6% of black wolfberry fruits, 0.3%-0.6% of poria cocos, 1%-3% of walnut kernels, 1%-2% of Chinese yams, 1%-3% of black sesames, 1%-2% of pumpkin seed kernels, 1%-5% of lotus seeds, 3%-8% of red date pieces, 1%-5% of gorgon fruits, 3%-6% of black soybeans, 20%-30% of fresh hawthorns, 5%-15% of malt syrup, 5%-15% of white granulated sugar, 0.005%-0.01% of sodium benzoate, 0.01%-0.05% of carmine, 0.05%-0.1% of citric acid and 10%-20% of water. The maca, cordyceps sinensis, black wolfberry fruit and poria cocos health hawthorn cakes are prepared by a process comprising the steps of removing kernels and pulping, boiling glycine, extracting extract, crushing and sieving, and mixing and blending; and by adding medicinal herbs with an extremely high health value and five cereals with abundant nutritional values, dietetic invigoration and medicine invigoration effects are given to traditional single-component hawthorn cakes.

The invention relates to the field of food industry, and discloses an agilawood tea beverage. The agilawood tea beverage is composed of the following components: 59.5 parts of agilawood tea extract, 5.6 parts of licorice extract, 4.8 parts of haw extract, 6.5 parts of wolfberry extract, 4.8 parts of honeysuckle extract, 4.0 parts of red date extract, 3.2 parts of grosvenor momordica fruit extract, 4.4 parts of clove extract, 3.6 parts of black tea extract, 3.6 parts of green tea extract, ascorbic acid (0.28g / L) and beta-cyclodextrin (0.32g / L). The agilawood tea beverage is natural and green, and has a high retention rate of tea polyphenol and a plurality of healthcare functions. The taste is rich, the fragrance is strong, the shortages of insufficient taste and fragrance of agilawood are overcome, and industrial production of agilawood tea beverage can be realized. No precipitate is generated even if the agilawood tea beverage is stored for a long time, and the shelf life of the agilawood tea beverage is long.

The invention relates to a coconut milk pleurotus eryngii biscuit which is composed of, by weight, 230-255 parts of wheat flour, 50-60 parts of hawthorn powder, 30-40 parts of sweet potato, 30-40 parts of semen sesami nigrum, 60-70 parts of coconut milk, 50-60 parts of yoghourt, 40-50 parts of pleurotus eryngii, 4-5 parts of ginseng, 4-5 parts of codonopsis pilosula, 5-6 parts of rhizoma atractylodis macrocephalae, 4-5 parts of herba epimedii, 4-5 parts of rhizoma polygonati, 4-5 parts of rehmannia glutinosa, 3-4 parts of cortex lycii radicis, 3-4 parts of pomegranate seed, 3-4 parts of sweet potato peduncle, 20-30 parts of olive oil, 35-45 parts of sesame oil, 1-2 parts of coix seed oil, an appropriate amount of salt and an appropriate amount of water. The coconut milk pleurotus eryngii biscuit is simple and environmentally friendly in making process and rich in nutrition; extractives of traditional Chinese medicinal materials such as the rhizoma atractylodis macrocephalae and the ginseng are added, so that the certain function of regulating the blood sugar level is achieved, and the coconut milk pleurotus eryngii biscuit is suitable for being eaten by hyperglycemia people.

The invention discloses a brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor. The liquor is brewed through the steps of raw materials preprocessing, soaking, smallanthus sonchifolius processing, medicine adding, fermenting, squeezing and filtering, mixing and ageing, canning and sterilizing and the like with mysorethorn roots and parthenocissus tricuspidata roots as the main raw materials and smallanthus sonchifolius as the substrate. Mysorethorn roots and parthenocissus tricuspidata roots are soaked in high-degree Baijiu and then smashed in a superfine mode, raw material powder is added to the substrate for fermentation, the nutritional substances in raw materials are kept to the maximum extent, the loss of active components is reduced, and the utilization rate of the raw materials is increased; filtering and clarifying are conducted through compound clarifying agent, so the finished product mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor is stable in color and luster, rich and mellow in flavor, soft in taste and balanced in nutrient and has effects on expelling wind and removing cold, boosting essence and treating asthenia, dispelling wind and removing obstruction in the meridians, promoting blood circulation and clearing away toxin and the like.

The invention discloses spleen invigorating and digestion promoting pineapple sago syrup. The spleen invigorating and digestion promoting pineapple sago syrup is prepared from the following raw materials in parts by weight: 80-100 parts of sago, 30-40 parts of pineapple, 20-30 parts of mulberry, 30-40 parts of yellow peach, 35-45 parts of yam, 20-30 parts of snow pear, 5-10 parts of lotus seed, 3-5 parts of Chinese wax gourd peel, 3-5 parts of polygonum posumbu, 5-6 parts of hawthorn, 5-7 parts of dried orange peel, 4-5 parts of tuckahoe, 5-6 parts of codonopsis pilosula, 2-3 parts of cinnamomum camphora leaves, 2-3 parts of boxthorn leaves, 50-60 parts of honey, 20-30 parts of rice wine and a proper amount of water. The spleen invigorating and digestion promoting pineapple sago syrup tastes pleasant, has a sweet and sour flavor and can promote appetite, invigorate spleen and help digestion; the preparation process is simple and environment-friendly; the traditional Chinese medicinal materials such as the polygonum posumbu, the hawthorn and the dried orange peel are added, so that the spleen invigorating and digestion promoting pineapple sago syrup has excellent spleen invigorating and digestion promoting effects and is an ideal food for patients with dyspepsia.

The invention discloses a method for brewing pyrus calleryana fruit vinegar, and belongs to the field of fruit vinegar processing. The method is characterized by comprising the steps that pyrus calleryana rich in nutrition is adopted as a raw material of the pyrus calleryana fruit vinegar, hawthorn fruits, mulberries and thorny elaeagnus fruits are used for assistance, the nutritional ingredients of the fruit vinegar are increased, the taste is enriched, and the processing procedures of pretreatment, wet crushing, saccharifying, temperature controlled color fixing, incculated fermentation, acetic fermentation, purifying, ageing, sterilizing and packaging are carried out. Active matter of the raw material can be fully maintained, the utilization rate of the raw material can be increased, the taste of the pyrus calleryana fruit vinegar is soft and pure, is fruity, and has the effects of clearing away heat and toxic materials, invigorating the stomach and helping digestion, moistening the lung to arrest coughs and the like.

The invention relates to a haw tea, composed of the components by weight percentage including 3%-8% of green tea, 1%-2% pine leaf, 3%-8% of haw fruit, 1%-2% of grape seed, 1%-2% of barley malt, 2%-3% of lotus leaf, 0.5%-1% of burdok root, 0.5%-1% of coix seed, 2%-5% of wolfberry, 1%-2% of ginger and 75%-81% of water, wherein the tea, the pine leaf, the haw fruit, the grape seed, the barley malt, the lotus leaf, the burdok root, the coix seed, the wolfberry and the ginger are all powdery. The haw tea in the invention tastes good, is good for human absorption, and is equipped with good anti-cancer health care functions. The tea is also mild in properties, and is suitable for long-term drinking.

The invention discloses a hawthorn stomach-invigorating lollipop, which is prepared from the following raw materials in part by weight: 500 to 700 parts of white granulated sugar, 100 to 200 parts of glucose syrup, 5 to 8 parts of matcha powder, 5 to 8 parts of freeze-dried cherry power, 5 to 8 parts of dried tangerine peel, 5 to 8 parts of dark plum, 5 to 8 parts of hawthorn, 5 to 8 parts of bighead atractylodes rhizome, 7 to 9 parts of chicken's gizzard-membrane, 1 to 2parts of kudzuvine flower, and 3 to 4 parts of manyflower solomonseal rhizome. The hawthorn stomach-invigorating lollipop is safe and reliable, is convenient to carry and eat, can invigorate and nourish the stomach, and has a good taste; and the raw materials are reasonably compatible with each other.

The invention discloses a method for preparing crataegus pinnatifida bunge vinegar without individual core removal and steaming, and provides crataegus pinnatifida bunge vinegar prepared through the method. The preparation method comprises the following steps: material selection is carried out, namely, crataegus pinnatifida bunges with red brilliant color and high maturity and without disease and pest damage are selected and cleaned; crushing is carried out; enzymatic hydrolysis is carried out, namely, pectinase with a weight percentage of 0.01% is added and enzymatic hydrolysis is carried out for 3h at a temperature of 40 DEG C; blending is carried out, namely, white granulated sugar with a weight percentage of 18% and fruit wine yeast with a weight percentage of 0.1-0.3% are added; primary fermentation is carried out, namely, the blended raw material slurry is loaded in a fermentation container and is subjected to fermentation for 7-10 days at a temperature of 26 DEG C-28 DEG C; residue and liquid separation is carried out; post fermentation is carried out, namely, the separated wine liquid is loaded in the fermentation container, the fermentation container is sealed and placed in a dark place, fermentation is carried out for 15-30 days, secondary separation is carried out, PH adjustment is carried out, acetic acid fermentation is carried out, and separation, blending and inactivation are carried out. The production technology is simple, the production cycle is short, the cost is low, beating and core removal of hawthorns are not needed, the production cost is lowered, and raw material waste is reduced.

The invention provides a matcha dried noodle which comprises the following ingredients in parts by weight: 160-180 parts of wheat flour, 20-30 parts of matcha powder, 60-70 parts of soybean flour, 40-50 parts of oat flour, 45-50 parts of egg white, 25-30 parts of celery, 20-30 parts of Chinese yam, 4-5 parts of fructus rosae laevigatae, 4-5 parts of acanthopanax senticosus, 4-5 parts of radix puerariae, 4-5 parts of pericarpium citri reticulatae, 3-4 parts of agropyron cristatum, 3-4 parts of hawthorn, 3-4 parts of hance brandisia herb, 3-4 parts of panax ginseng, 2-3 parts of pear tree leaf, 20-30 parts of blueberry vinegar and an appropriate amount of water. The matcha dried noodle provided by the invention has simple and pollution-free process and fresh green tea flavor, has the effect of reducing blood fat due to the addition of traditional Chinese medicine having effective constituents, including fructus rosae laevigatae, acanthopanax senticosus and radix puerariae, is particularly suitable for people with hyperlipoidemia and obesity, and is the best health care food for obesity and hyperlipoidemia patients.

The invention belongs to the technical field of health cassia seed tea and particularly relates to healt cassia seed tea. The health cassia seed tea is prepared from the following components: 10-15g of hairyvein agrimonia herb and bud, 5-8g of Chinese taxillus twig, 10-15g of prunella spike, 3-6g of raw hawthorn and 3-6g of cassia seed. The health cassia seed tea provided by the invention can be used for effectively lowering blood pressure and blood sugar, removing heat to promote salivation, preventing high blood pressure and diabetes, and improving the body immunity to further improve the resistance of a body to external viruses, environment and the like.

The invention discloses non-fried pumpkin-taro instant noodle and belongs to the field of instant noodles. The non-fried pumpkin-taro instant noodle disclosed by the invention comprises a non-fried noodle cake and powdered ingredients; the non-fried noodle cake comprises the following raw materials: 28.4%-34.4% of wheat flour, 32.7%-42.7% of eggs, 8.1%-12.1% of stock solution of prunella spike extract , 3.3%-43% of pumpkins, 2.6%-3.6% of amorphophallus konjac, 4.1%-4.7% hawthorn fruits, 6.0%-6.6% of black fungus-dried persimmon granules, 2.0%-2.4% of bitter bile of pig and 0.8%-1.2% of additives; the additives comprise the following ingredients: 40%-48% of albumin, 34%-38% of alcohol-soluble protein and 18%-22% of glutenin. The non-fried pumpkin-taro instant noodle disclosed by the invention has the characteristics of relatively good taste, flavor and color; moreover, the non-fried pumpkin-taro instant noodle is also low in energy consumption.

The invention discloses stomach-nourishing hawthorn salad jam. The salad jam is prepared from the following raw materials in parts by weight: 200-230 parts of flour, 100-120 parts of bread crumbs, 13-14 parts of yeast powder, 16-18 parts of aspergillus oryzae, 230-245 parts of 14oBe saline water, 28-30 parts of cordyceps militaris hypha fermentation liquor, 65-70 parts of pure milk, 5-7 parts of saccharose and 20-23 parts of perilla leaf oil cake. The salad jam is prepared by taking the flour and bread crumbs fermented sweet jam as the main raw material; due to the adding of gadus and hawthorns, the salad jam has rich nutrition and proper sourness and sweetness; cordyceps militaris-perilla leaf yoghourt is added, cordyceps militaris mushroom has faint scent, proper sourness and sweetness and uniform milk curd, so that a functional food with special flavor is provided for promoting the body health of people; the salad jam is added into the sweet jam to provide the health-care functions of resisting diseases and tumor; due to the adding of extracts such as dwarf lilyturf tuber, endothelium corneum gigeriae galli, acanthopanax bark and notoginseng, the salad jam has certain efficacies of nourishing the stomach and appetizing as well as strengthening the bones and muscles.

The invention relates to a preparation method of a children hawthorn jujube chewable tablet. According to the invention, a scientific method is used to soak the clean hawthorn and jujube in hot waterat 100 DEG C for 1 hour and then decoct for 2 hours, under the premise that the active ingredients are not lost, the problems that jujube and the clean hawthorn are easily fragmented because of the long boiling time, and decocted fluid is difficult to filter can be solved. A sugar-free flavor is added so that the chewable tablet can be taken for obese and diabetic patients.

The invention discloses crataegus pinnatifida bunge and lotus leaf gut purging tea and a preparation method thereof. The crataegus pinnatifida bunge and lotus leaf gut purging tea is composed of the following raw materials in parts by weight: 50-60 parts of crataegus pinnatifida bunge flakes, 50-60 parts of lotus leaves, 40-50 parts of oolong, 40-50 parts of aloes, 15-20 parts of peony seed oil, 10-15 parts of soft-shelled turtle muddy flesh, 5-7 parts of lentinus edodes powder, 7-8 parts of bamboo funguses, 4-6 parts of cannabis sativa, 12-15 parts of kumquat juice, 6-7 parts of muskmelon juice, 6-7 parts of kochia scoparia schrad, 4-5 parts of longan pulp, 1-2 parts of grape vine leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of lysimachia foenum-graecum, 1-2 parts of chili stems, 1-2 parts of exocarpium benincasae, a proper amount of water and 15-20 parts of a nutritional addition agent. The crataegus pinnatifida bunge and lotus leaf gut purging tea takes crataegus pinnatifida bunge flakes, oolong and aloes as main materials, has good gut purging effect, and has the effects of refreshing and improving thinking, eliminating fatigue, promoting the secretion of saliva or body fluid and promoting diuresis, cooling and preventing sunstroke, sterilizing and diminishing inflammation, dispelling cold and dispelling the effects of alcohol, detoxifying and preventing diseases, helping to digest and removing grease, losing weight and building body; and added traditional Chinese medicines have the effects of inducing diuresis to alleviate edema, clearing heat and preventing sunstroke, tonifying spleen and soothing the nerves.

The present invention relates to the technical field of food processing, specifically to a dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce production method, which comprises a solid-state fermentation method, and specifically comprises: mixing 4-6 parts by weight of dendranthema morifolium (ramat.) tzvel cv.chuju, 2-4 parts by weight of hawthorn and 22-28 parts by weight of soybean, steaming to achieve a cooked state, cooling to a room temperature, adding 2-4 parts by weight of wheat powder, stirring to obtain a mixed enzymolysis clinker, and sequentially carrying out inoculation, koji making, fermentation, pressure filtration and canning on the mixed enzymolysis clinker to prepare the dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce. The dendranthema morifolium (ramat.) tzvel cv.chuju soy sauce prepared by using the production method has characteristics of rich vitamins, rich proteins, ideal health effect, delicate and smooth taste, sweet, sour and refreshing taste, and unique taste of dendranthema morifolium (ramat.) tzvel cv.chuju and hawthorn.