265 results about "Foeniculum" patented technology

The invention discloses a traditional Chinese medicine preparation for treating prostate disease, frequency of micturition, muscle swelling pain, impotence, prospermia and the like, which is characterized in that the preparation is prepared by the following raw material drugs by weight part: panax notoginseng 5-10, gallnut 10-20, rhubarb 10-15, catechu 10-15, coptis 10-20, scutellaria prepared tag 10-15, dodder 10-15, herba epimedii 10-20, eucommia bark 10-20, rhizome anemarrhenae 10-20, rehmannia glutinosa libosch 10-15, alisma 10-15, cortex moutan 10-15, Tuckahoe 10-15, prepared fleece-flower root 10-15, rhizome polygonati 10-20,rattanpalm 10-20, salvia miltiorrhiza 10-20, Chinese yam 10-20, peach kernel 10-20, safflower 10-20, foeniculum vulgare 5-10, fructus meliae toosendan 5-10, radix linderae 10-15, red paeony root 10-15, boneset 10-15, dandelion 10-30, radix codonopsitis 10-15, sauted Atractylis ovata 10-15, adlay 10-15, fructus amomi 10-15, alisma 10-20, angelica 10-20, leonurus 10-20, dried orange peel 10-20, akebia stem 10-20, plantain seed 10-30, knotgrass 10-30, herba dianthi 10-30, talcum 10-30, gardenia rhubarb 10-30, licorice 10-30, purslane 10-30, officinal magnolia bark 10-30, platycodon root 10-30, motherwort 10-30, self-heal 10-30, eucommia bark 10-15, boxthorn fruit 10-15, Japanese fern spore 10-15, root of rehmannia 10-15, wild celery 10-30, black lotus seed 10-30, fructus alpiniae oxyphyllae 10-30, pepper 10-30, cornu cervi 10-30, hoantchy root 10-30, leek seed 10-20, epimedium 10-20, radix morindae 10-20, phellodendron amurense white paeony root 10-30, radix codonopsitis 10-30, aconite 10-30, radix morindae 10-30, broomrape 10-30, schisandra 10-30, boxthorn fruit 10-30, dodder 10-30, curculigo orchioides 10-30, dogwood 10-30, prepared rhizome of rehmannia 10-30, cynomorium songaricum 10-30, fructus gleditsiae sinensis 10-30,cassia twig 5-10, radix patriniae heterophylla 10-15, ladybell root 10-15, root of glutinous rice 10-15, etc.

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.

A composition including one or more of elecampane rhizome (Inula sp.), fennel fruit (Foeniculum sp.), juniper berry (Juniperus sp.), licorice root (Glycyrrhiza sp.), oregano herb (Oreganum sp.), marigold flowers (Calendula sp.), rose hips (Rosa sp.), and thyme (Thymus sp.), or an extract thereof. The composition is useful for treating infectious diseases, for example viral and microbial infections, and for reducing the toxic effects of chemotherapeutic agents.

The invention relates to a liquid condiment for cooking food, which consists of the following ingredients in parts: 1-5 parts of anise, 1-5 parts of pepper, 1-2 parts of Foeniculum vulgare, 1-2 parts of Syzygium aromaticum, 1-2 parts of Amomum tsao-ko, 1-2 parts of liquorice, 1-2 parts of Amomum cardamomum, 1-2 parts of myristica fragrans, 0.5-1.5 parts of radix angelicae, 0.5-1.5 parts of Alpinia katsumadai, 0.5-1.5 parts of myrcia, 0.5-1.5 parts of long pepper, 0.5-1.5 parts of fructus galangae, 0.5-1.5 parts of dried tangerine or orange peel, 0.25-0.75 part of cinnamon, 0.25-0.75 part of rhizoma kaempferiae, 0.25-0.75 part of elecampane, 0.25-0.75 part of galangal, 0-3 parts of hawthorn, 0-3 parts of black pepper and 0-5 parts of soybean. The liquid condiment integrates various Chinese medicinal crops and seasoners, is convenient to use and suitable for being fried, stewed and cooked in a stuffing mixing manner, has the functions of well nourishing and seasoning tonifying the spleen and appetizing, removing the smell of mutton and promoting the freshness and removing the fishy smell and peculiar smell and has rich, pure and sustained fragrance.

The invention discloses a hot pot flavoring capable of clearing fever, which comprises seasoning sauce and soup stock, wherein the soup stock comprises normal bone soup and chicken juice; the ratio of the seasoning sauce to the soup stock is 1: (8-10). The seasoning sauce is characterized by being prepared from the following components in percentage by weight: 10-15% of pepper, 15-18% of aniseed, 3-5% of netmeg, 3-8% of mulberry leaf, 5-8% of Foeniculum vulgare, 5-6% of chicken meal, 2-4% of lily, 2-4% of ginger powder, 0.5-1% of table salt, 2-3% of cinnamon, 2-4% of mother chrysanthemum, 2-4% of orange peel, 2-4% of radix ophiopogonis, 0.3-0.5% of white granulated sugar, 2-3% of sesame sauce, 2-5% of peanut butter, 2-3% of fish oil and the balance of edible essences. The hot pot flavoring has abundant nutritions and fresh and delicious taste and has the efficacies on appetizing, expelling cold and enhancing appetite after certain food materials capable of clearing the fever are added.

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 discloses fish seasonings and a preparation method thereof, and relates to a boiled fish seasoning, a green peppercorn tender fish seasoning, a spicy fragrant water fish seasoning and a green peppercorn fragrant water fish seasoning and preparation methods thereof. The fish seasonings comprise the following raw materials: salad oil, broad bean paste special for raw fish seasonings, fermented blank beans, old gingers, garlics, pickled gingers, pickled Szechuan chilies, pickled capsicum frutescens, a new generation of dry chilies, fresh green prickleyash, peanuts, Chinese red peppers, black peppers, anises, foeniculum vulgare and cinnamons. The preparation method comprises the following steps of raw material pretreatment; burdening; frying; filling packaging; cooking; external packaging; and binning. The fish seasonings are convenient to use; authentic Szechuan fish food can be cooked through the utilization of the fish seasonings by consumers without cooking skills. Thus, the fish seasonings meet the needs of people and have the good practicability.

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 invention discloses a nutritive skin-carrying beef product and a preparation method of the product. The nutritive skin-carrying beef product is obtained through adding traditional Chinese medicinal materials of gastrodia elata, ginseng, eucommia ulmoides, fructus amomij, foeniculum vulgare, rhizoma kaempferiae, galangal, clove, white ginger, long pepper, flavedo, cinnamon, anisochilus, mentha haplocalyx, cranadilla, myrcia, shaddock ped and ginger into the skin-carrying beef, adding water into the materials and boiling the materials. Compared with the prior art, the nutritive skin-carrying beef product has the advantages that various traditional Chinese medicinal materials are added for preparing the skin-carrying beef, the skin-carrying beef can be easily cooked through boiling, in addition, the nutrition of various traditional Chinese medicinal materials can be sufficiently absorbed by the skin-carrying beef, the manufactured skin-carrying beef is fragrant and delicious, the mouth feeling is pure, sticky and soft, the tooth sticking is avoided, the product is easy to digest, the nutrition can be easily absorbed, and the nutritive skin-carrying beef product has the health care effects of tonifying Qi, replenishing blood, tonifying brain, supplement calcium and preventing the dizziness after being eaten for a long time.

The invention belongs to the science and technology field of food, and aims to provide kelp seasoning wine and a preparation method thereof. The kelp seasoning wine is prepared from the following raw materials in parts by weight: 30-40 parts of kelp extractives, 30-40 parts of yellow wine, 9-11 parts of ginger, 9-11 parts of garlic, 6-8 parts of pepper, 3-4 parts of zanthoxylum bungeanum, 3-4 parts of foeniculum vulgare and 0.5-0.8 part of an antioxidant. The kelp seasoning wine provided by the invention is reasonable in component compatibility, simple to process and rich in nutrition ingredient, organic iodine, ammonia acid, unsaturated fatty acid, trace element and the like, and has good deodorization and flavor increasing effects when being used for cooking.

The present invention relates to the technical field of seasoning cooking wine production, and particularly relates to a passiflora edulis seasoning wine and a preparation method thereof. The passiflora edulis seasoning wine consists of the following raw materials in parts by weight: 120-180 parts of passiflora edulis, 20-30 parts of white wine, 15-30 parts of soybeans, 15-25 parts of citrus reticulata peels, 14-24 parts of fresh ginger, 18-28 parts of dried tangerine peels, 6-10 parts of star anises, 6-12 parts of Chinese red peppers, 3-8 parts of garlic, 5-13 parts of mint, 4-10 parts of foeniculum vulgare, 4-12 parts of Chinese wolfberry fruits and 8-16 parts of herba houttuyniae. The passiflora edulis seasoning wine of the present invention has rich nutritional value, fragrant and mellow flavor, good health-care effects, excellent cooking effects, and has effects of promoting metabolism, activating blood circulation and dispelling cold, and preventing cold and etc.

The invention relates to the technical field of feeds and particularly relates to a formula feed for improving the growth performance of meat ducks. The feed is prepared from the following raw materials in parts by weight: 25-30 parts of wheat bran, 12-15 parts of corn distiller grains, 65-75 parts of corns, 12-15 parts of cottonseed meal, 20-25 parts of rapeseed meal, 15-20 parts of barley straws, 12-15 parts of black wheat bran, 8-10 parts of unshelled rice bran, 4-5 parts of trester,3-4 parts of water hyacinth dry meal, 3-4 parts of stevia rebaudiana stems and leaves, 1-2 parts of gravel, 1-2 parts of whitebait meal, 1-2 parts of eel dry meal, 1-2 parts of cabbage caterpillar dry meal, 3-4 parts of foeniculum vulgare seedlings, 3-4 parts of fescues, 1-2 parts of red kojic meal, 4-5 parts of tender water caltrop stems and leaves, a suitable amount of table salt and 0.2-0.5 part of a phagostimulant. According to the meat duck formula feed provided by the invention, all the easily available raw materials are pure natural materials and are low in price, and thus the breeding cost is reduced effectively; meanwhile, the growth and development of meat ducks can be accelerated, the breeding period of the meat ducks is shortened, the growth performance of the meat ducks is improved effectively and the breeding benefits are improved.

The present invention discloses a litsea cubeba spicy and hot sauce and a production method thereof. Fresh litsea cubeba has a very strong seasonality, is easily damaged and deteriorated, and has a short fresh consuming time. The litsea cubeba spicy and hot sauce includes the following raw materials: 40-60 parts of sun-dried and grounded litsea cubeba, 90-110 parts of fresh litsea cubeba, 1000-1200 parts of soybeans, 30-50 parts of edible salt, 2-8 parts of Chinese prickly ash, 5-7 parts of pepper, 8-12 parts of sesame seeds, 18-25 parts of amomum tsaoko, 20-25 parts of star anises, 80-120 parts of chilies, 8-12 parts of fructus amomi, 20-30 parts of foeniculum vulgare, 5-15 parts of white granulated sugar, 150-220 parts of litsea cubeba oil, and 280-350 parts of first-grade soybean oil. The litsea cubeba spicy and hot sauce not only saves the unique functional role of the litsea cubeba, but also has no pungent taste and smell of the fresh litsea cubeba. The sauce is even to enable fast taste permeation of food ingredients, is delicious in taste, is mellow, and is more likely to be accepted by consumers.

The present invention relates to an insect repellent isolated from Foeniculum vulgare fruit, and more particularly, to an insect repellent comprising one or more compounds selected from the group consisting of fennel oil which is isolated from Foeniculum vulgare fruit, (+)-fenchone and E-9-octadecenoic acid. The fennel oil, (+)-fenchone and E-9-octadecenoic acid of the present invention are provided as insect repellent components due to their lack of toxicity to people.

The invention relates to a health-care mattress. The health-care mattress consists of an upper fabric, a lower fabric and health-care bags, wherein each health-care bag is provided with a magnetite; materials in the health-care bag consist of 50 percent of bamboo carbon powder, 30 percent of germanite powder and 20 percent of Chinese medicament powder based on the weight of the materials; and the Chinese medicament powder comprises the following components in part by weight: 4 to 6 parts of Iindian epimeredi herb, 3 to 5 parts of radix paeoniae alba, 3 to 5 parts of Chinese angelica, 4 to 6 parts of chrysanthemum, 7 to 9 parts of honeysuckle, 4 to 6 parts of radix isatidis, 9 to 11 parts of liquorice, 3 to 5 parts of uncaria ilaevigata, 1 to 3 parts of cassia twig, 8 to 10 parts of folium artemisiae argyi, 7 to 9 parts of foeniculum vulgare, 2 to 4 parts of tuber fleeceflower stem, 1 to 3 parts of gastrodia elata blume, 4 to 6 parts of sandalwood, 3 to 5 parts of caulis spatholobi, 5 to 7 parts of peppermint, 1 to 3 parts of cassia occidentalis, 2 to 4 parts of jujube kernel, 1 to 3 parts of platycladi seed, 2 to 4 parts of prepared rhizome of rehmannia, 1 to 3 parts of cortex albiziae, 2 to 4 parts of radix ophiopgonis, 1 to 3 parts of fushen, 2 to 4 parts of calcined dragon bone, 5 to 7 parts of red flower, 3 to 5 parts of garden balsam stem, 2 to 4 parts of fructus cnidii, 3 to 5 parts of fructus kochiae, 9 to 11 parts of dried orange peel and 2 to 4 parts of lycopodium calvatum.

The invention provides a formula of a grilled fish on paper. The formula is prepared from the following raw materials: rapeseed oil, soybean oil, old gingers, garlic, green Chinese onion, shallots, onions, watercress, cooking wine, rice wine, capsicum frutescens, passion fruits, amomum tsao-ko, amomum cardamomnm, zingiberaceae alpinia galangal, myrcia, vanilla, valeriana tangutica batal, purple perilla, peppermint, kaempferiae, clove, fructus amomi, cardamun, murraya paniculata, pericarpium citri reticulatae, anise, foeniculum vulgare, aniseed, cinnamon, salvia farinacea, radix lithospermi, red camphor oil, chillies, pickled chillies, capsicum frutescens, pickled mustard-green, bruised ginger, minced garlic, hot and spicy sauce, oyster sauce, peppers, bean oil, cumin, sesame oil, black pepper, monosodium glutamate, chicken powder, white sugar, folium mori, peach kernel, eucalyptus leaves, burdock and chaenomeles speciosa. The invention also provides a preparation technology of the grilled fish on paper. The preparation technology concretely comprises the processes of refining old oil, firing ingredients of the grilled fish, covering the fish by tinfoil, and baking. The grilled fish prepared by the technology can be used for preventing hypertension, hyperglycemia and hyperlipidemia as well as improving immunity, thus being suitable for mass production in restaurants, and the like.

The invention discloses a traditional Chinese medicine composition for curing migraine, which comprises the following traditional Chinese medicinal materials according to weight portion: 20 to 30 portions of oriental paperbush flower, 20 to 30 portions of selfheal, 20 to 30 portions of wild chrysanthemum flower, 15 to 20 portions of negundo chastetree fruit, 10 to 15 portions of nutgrass galingale rhizome, 8 to 12 portions of burdock, 5 to 12 portions of tussilago farfara, 3 to 10 portions of honeysuckle, 5 to 7 portions of platycodon root, 2 to 5 portions of patchouli, 2 to 6 portions of ginger, 4 to 8 portions of caulis bambusae in taeniam, 3 to 8 portions of wild ginger, 3 to 7 portions of semen benincasae, 3 to 5 portions of peach kernel, 1 to 3 portions of foeniculum vulgare, 1 to 3 portions of long pepper, 1 to 3 portions of Chinaberry fruit and 1 to 3 portions of aster. Clinical application and observation show that the traditional Chinese medicine composition has the advantages of quick, excellent and thorough curative effects.

The invention discloses a pure Chinese medicinal air freshener and a method for preparing the same. The pure Chinese medicinal air freshener is prepared from the following raw materials: honeysuckle, weeping forsythia capsule, coptis chinensis, barks of Chinese corktree, argy wormwood leaves, barks of Japanese cinnamon, cloves, foeniculum vulgare, villous amomum fruits, aloes, chlorophytum comosum, leaves of snake sansevieria, plectogyne variegate, monstera deliciosa, Chinese ivy, fruticose dracaena, chrysanthemum, fruits of oval kumquat, punica granatum, barbed skullcap herb, caladium bicolor, all-grass of cochinchinese excoecaria and cholla stems. The method for preparing the pure Chinese medicinal air freshener comprises the steps of: washing the raw materials, soaking, decocting and filtering.

The invention discloses a traditional Chinese medicine feed additive capable of promoting growth and improving meat quality of pigs. The traditional Chinese medicine feed additive comprises the following raw materials in parts by weight: Rhizoma Dryopteris Crassirhizomatis 15-60, Radix Polygoni Multiflori Preparata 15-60, malt 30-60, areca nut 9-30, fried soy beans 60-180, dried orange peel 15-24, semen coicis 9-24, Chinese yam 9-24, poria cocos 9-24, polygala tenuifolia 9-24, Foeniculum vulgare 6-18, kaempferia galanga 6-24, and cinnamon 6-24. The traditional Chinese medicine feed additive capable of promoting growth and improving meat quality of pigs uses the compound of various traditional Chinese medicines and has the functions of strengthening the spleen and stomach, stimulating pigs' appetite, killing insets, tranquilizing and fattening the pigs; the growth of pigs is promoted, the utilization rate of feed is increased, the quality of pork is improved; the feed additive is pure traditional Chinese medicine preparation, has no medicine residue and non-toxic side effects, and is easy to use, safe and reliable.

The present invention discloses a lobster seasoning recipe and a production method thereof. The seasoning is composed of 26 plant spices and Chinese medicine herbs: Angelica dahurica, rhizoma kaempferiae, Alpinia officinarum, Foeniculum vulgare, Amomum tsaoko, Katsumade Galangal, Cuminum cyminum, Achasma yunnanense, Murraya paniculata, Myristica fragrans, dried gingers, Valeriana tangutica, Chinese red peppers, star anise, Areca catechu, Zanthoxylum schinifolium, cassiabarktree fruit, orange peels, Syzygium aromaticum, semen myristicae, liquorice, Laurus nobilis leaves, Angelica sinensis, Cinnamomum tamala and pepper.

The invention discloses a lamb hotpot condiment. The lamb hotpot condiment comprises the following components in percentage by weight: 0.8 percent of codonopsis pilosula, 0.8 percent of angelica sinensis, 0.8 percent of chicken essence, 0.5 percent of white sugar, 0.5 percent of black pepper, 0.5 percent of cumin, 0.5 percent of foeniculum vulgare, 0.5 percent of monosodium glutamate, 0.5 percent of fructus amomi, 0.5 percent of longan, 0.5 percent of black cardamom, 0.5 percent of cardamom, 0.5 percent of clove, 0.5 percent of pepper, 0.5 percent of red dates, 0.5 percent of Sichuan pepper, 0.5 percent of lycium barbarum, 0.5 percent of illicium verum, 0.5 percent of cinnamon, 0.5 percent of green onion, 0.6 percent of ginger, 0.4 percent of alpinia officinarum hance, 0.3 percent of angelica dahurica, 0.28 percent of bay leaves, 0.02 percent of sesame, 2.0 percent of bean paste, 2.5 percent of salt black bean, 2 percent of butter, 1.5 percent of chili, 1.5 percent of salad oil, 7 percent of beef bone, 3.5 percent of hen, 2.5 percent of salt and 65 percent of pure water. The lamb hotpot condiment looks good, smells good, tastes good, is rich in nutrition and easy to use, and has a nourishing function. Through freezing and refrigerating processes, the lamb hotpot condiment is good in preservation effect, does not contain any food additives and preservatives, and is real green food.

The invention discloses a Chinese herbal medicine feed additive for the Rugao yellow-feather chicken and a production method thereof. The method comprises the following steps of: mixing and crushing 10 parts of rhizoma atractylodis macrocephalae, 10 parts of rhizoma atractylodis, 10 parts of Chinese angelica, 25 parts of liquorice, 30 parts of foeniculum vulgare, 10 parts of rhizoma alismatis, 30parts of tangerine peel, 10 parts of radix astragali and 10 parts of medicated leaven; screening with a 100-mesh sieve; and uniformly mixing the mixture with 80 parts of allicin and 175 parts of cornflour to obtain the product. The Chinese herbal medicine feed additive disclosed by the invention promotes the appetite, and increases the feed intake by 10%; the feed additive is antibacterial and anti-inflammatory, thus enhancing the immunity of the organisms and improving the survival rate by 10%; the feed additive promotes the growth and development, enhances the production performance, and can increase the laying rate by 10%, the weight by 15% and the feed utilization rate by 12%; and moreover, the feed additive improves the carcass quality of the Rugao yellow-feather chicken, reduces the abdominal fat rate, and improves the meat quality of the Rugao yellow-feather chicken.