5940 results about "Gingerol" patented technology

A composition for treating inflammation and pain in mammals, particularly humans. Effective amounts of a boswellic acid, a curcuminoid, a gingerol, a capsaicinoid, a bioflavonoid, and a vitamin C source, in various combinations, all preferably from a botanical source, are blended to form a dose for oral administration. Administration of the dose provides relief from pain and inflammation of connective tissue. The dose may be administered as a tablet, a liquid, or a powder.

PCT No. PCT / US93 / 04763 Sec. 371 Date Mar. 18, 1997 Sec. 102(e) Date Mar. 18, 1997 PCT Filed May 19, 1993 PCT Pub. No. WO93 / 23061 PCT Pub. Date Nov. 25, 1993A new class of general antiinfective agents extracted from pepper, ginger, and other plant species containing vanillyl and piperidine ring structures typical of the pungent principal found in pepper and ginger. The role of these structures, their attached hydrocarbons groups, and other agents found with the plant extract is demonstrated in the topical treatment of dermatophyte infections, tissue injuries, and abnormal proliferations of keratin.

The invention provides a fish paste product and a processing method thereof. The fish paste product is prepared by adding 0-3 percent of sauce, 25-60 percent of edible oil, 0-35 percent of nut type and bean type powdered particles, 0-15 percent of fruit and vegetable powdered particles, 0-30 percent of reorganized plant protein particles or filaments, 0-25 percent of medicine-food component powder, 0-15 percent of a nutrient improvement component, 0.1-5 percent of a product quality modifier, 0-10 percent of raw ginger or ginger juice, 0-5 percent of monosodium glutamate, 0-1 percent of I+G, 0-3 percent of sesames or sesame powder, 0.05-3 percent of salt, 0-5 percent of cooking wine, 0-6 percent of vinegar, 0-5 percent of white granulated sugar and 0.1-25 percent of spicy to 30-70 percent of fish meat silks or dried fish meat floss or fish meat particles serving as a raw material according to the weight percentage, mixing the materials, then frying or stewing in a sauce frying pan or a jacketed pan for 10-60 minutes, bottling, canning or bagging the fish paste, heating and sterilizing under the condition of the temperature of 80-145 DEG C, and performing cooling, cleaning and blow-drying in sequence. The fish paste product prepared by the processing method is rich in nutrition, tastes delicious, is convenient to carry and eat and is favored by customers.

The invention belongs to the food field, which discloses a preparation method of beef chili paste. The method comprises the following steps: weighing the following ingredients according to certain proportion: beef, red chillies, groundnut kernels, white sesame seed, broad bean paste, scallion, ginger, garlic, groundnut oil, sesame oil, salt, monosodium glutamate, white granulated sugar, liquor and spice; dicing the beef, and adding appropriate spice into the beef and uniformly stirring the mixture after water is separated by frying; chipping and then mixing the red chillies, the ginger, the scallion and the garlic, and then frying the mixture till water is separated; deep-frying the groundnut kernels; frying the broad bean paste water is separated; mixing the fried diced beef, the red chillies, the ginger, the scallion, the garlic, the groundnut kernels and the broad bean paste, and then adding the white sesame seed, the salt, the monosodium glutamate, the white granulated sugar, the liquor and the balance spice, and stirring the mixture uniformly while frying; mixing and boiling the balance groundnut oil and the sesame oil, and soaking the materials which are fried and stirred uniformly after being cooled. The preparation method has the advantages that the method is convenient and simple, the process design is reasonable, and the prepared beef chili paste is characterized in that the paste is spicy and hot, fresh and fragrant, spicy but not dry, fresh but not greasy, the taste quality is lasting, and the people are not tired of always eating the beef chili paste.

The invention relates to a ginger tea solid beverage and a preparation method thereof. The ginger tea solid beverage is prepared from the following raw materials in parts by weight: 75-80 parts of ginger, 10-12 parts of glucose powder, 5-6 parts of white granulated sugar powder, 8-10 parts of maltodextrin, 3-4 parts of red date powder, 1-1.5 parts of codonopsis pilosula powder and 0.8-1 part of CMC. The ginger tea solid beverage provided by the invention is simple to prepare and convenient to drink and carry, and can be widely accepted by consumers; by heating and boiling ginger juice, a large amount of water in the ginger juice can be removed so that the ginger solid beverage has mellow and rich ginger flavor, spicy taste and mouthfeel; the mixture is granulated and dried by a boiling drier; the solid powder of ginger tea is produced in a closed environment with a short production period, high speed and high efficiency; the dust flying, leakage and pollution are avoided, energy resources are remarkably saved, and the product is ensured to be safe and sanitary; and through the preparation method provided by the invention, the ginger tea solid beverage has uniform moisture, thick and uniform appearance and rich ginger flavor, does not cake and is spicy, slightly sweet and easy to dissolve.

The present invention discloses a prescription for treating gastropathy, pertaining to a Chinese medicine. The recipe includes 10 chunhua, 10 finger citron flower, 10 official magnolia flower, 10 green tangerine peel, 10 zhixiangfu, 10 heterophylly falsestarwort root, 15 fried largehead atractylode with earth, 6 prepared pinellia tuber, 12 white poria, 10 dried citrus peel, 6 liquorice, 10 gongying, 12 bullbrier, 10 lobed kudzuvine, 10 hovenia dulcis, 15 parched Chinese radish seed, 10 glabrous greenbrier rhizome, 12 white peony root, 10 Chinese angelica root, 15 radix adenophorae, 12 dwarf lilyturf , 10 nobile dendrobium, 6 bamboo shavings, 10 virgate wormwood herb, 6 bupleurum falcatum, 6 parched gentian with wine, 10 ground ivy, 6 jinlingzi, 10 xuanhusuo, 6 betelnut, 10 zhichuanjun, 15 chicken's gizzard skin, 15 fried barley sprout and 10 citrus medica, as well as three pieces of gingers and four jujubes as pharmacal. The prescription has good curative effect on superficial gastritis, atrophic gastritis, erosive gastritis, hypertrophic gastritis, bile reflux gastritis and gastric ulcer.

The invention discloses spicy hot pot seasoning and a preparation method of the spicy hot pot seasoning. The spicy hot pot seasoning comprises the following raw materials: rapeseed oil, beef tallow, watercress, dried chilli, glutinous rice cake pepper, green prickleyash, fermented glutinous rice, broken rice sprouts, lobster sauce, amomun kravak pierre ex gagnep, medlar, lily, cumin, white lotus and the like. The preparation method comprises the steps of: heating up a pot, adding the rapeseed oil and the beef tallow, and putting in the dried chilli, the green prickleyash, ginger, garlic and green onions when bubbles do not exist for stir-frying; adding the glutinous rice cake pepper, the watercress, the broken rice sprouts and the lobster sauce for stir-frying at medium baking temperature; adding anise, kaempferiae, cinnamon, fennel, myrcia, lithospermum, tsaoko amomum fruit, clove, fructus amomi, the amomun kravak pierre ex gagnep, the cumin and the white lotus for stir-frying by using soft fire; and adding chicken essence, monosodium glutamate, salt, rock candy, the fermented glutinous rice, the medlar and the lily into the pot for stirring, turning off the heat and dishing up. The spicy hot pot seasoning and the preparation method use the mixed oil of the rapeseed oil and the beef tallow, and add the ingredients such as the cumin, the amomun kravak pierre ex gagnep, the medlar and the white lotus so as to effectively improve the adverse reactions such as parched mouth and scorched tongue, eye conjunctiva hyperemia and gastrointestinal discomfort after eating, and the spicy hot pot seasoning is mellow in taste, spicy but not dry, pungent but not strong, healthy and nutritional.

The invention discloses highland barley, Litsea coreana and sweet potato beef jerky and a preparation method of the highland barley, Litsea coreana and sweet potato beef jerky. The highland barley, Litsea coreana and sweet potato beef jerky comprises the following raw materials, by weight ratio, 50-60 parts of beef jerky, 1-1.5 parts of salt, 2-3 parts of soybean sauce, 1-2 parts of monosodium glutamate, 5-10 parts of white sugar, 1.5-2 parts of yellow rice wine, 0.2-0.3 part of tsaoko amomum fruits, 0.5-0.8 part of Chinese red pepper, 0.3-0.4 part of cinnamon, 0.4-0.6 part of dried orange peel, 0.2-0.3 part of radix angelicae, 0.4-0.6 part of fresh ginger, 0.1-0.2 part of grape leaves, 5-8 parts of highland barley, 10-15 parts of Litsea coreana, 3-5 parts of dogbane leaves, 2-4 parts of mint, 1-2 parts of sunflower discs, 2-3 parts of wild chrysanthemum flowers and 8-12 parts of sweet potato powder. The highland barley, Litsea coreana and sweet potato beef jerky has the advantages of being rich in nutrition, red and bright in color and luster, tasty and special in flavor, having high elasticity and chewiness, Litsea coreana fragrance and sweet highland barley and sweet potato fragrance, and being novel, and is leisure food which is green, healthy, non-additive, suitable for people of all ages and both sexes, and capable of satisfying requirements of different crowds.

The invention discloses preparation process for fermented chilli sauce. The preparation process includes the following steps: placing fresh chilli and ginger into a jar, mixing cultures of lactobacillus planetarium and fermentation lactobacillus, and conducting three times of culture cultivation to obtain fermentation broth; adding the fermentation broth and fermenting; taking the chilli and ginger out of the jar and pulping; stirring and seasoning; packaging the fermented chilli sauce with tins or toothpaste-tube-shaped jars for replacing the jars and vacuum-sealing; and sterilizing through heat to obtain finished products. The chilli sauce is produced through pure-culture fermentation, calcium lactate and calcium chloride are used as a hardener, and color protecting processing is conducted by using 0.1% erythorbic acid combined with 0.1% laurel kojic acid. Simultaneously, the chilli sauce is packaged by using the tins and toothpaste-tube-shaped cans and has the advantages of being short in fermenting time, low in nitrite content, stable in product quality and good in product appearance quality.

The invention discloses a red sour soup hotpot condiment, belongs to food seasoning, and aims at providing a hotpot condiment rich in nutrition and mellow in taste. The red sour soup hotpot condiment is made of the raw materials including, by weight, 45-65 parts of fresh chillies, 35-50 parts of tomatoes, two to four parts of sticky rice, two to four parts of fresh ginger, two to three parts of garlic, three to four parts of salt, 52-degree white wine and two to three parts of pungent litse fruits. A preparation method comprises the steps that 70 percent of the sticky rice is steamed to be five to eight mature, and the sticky rice is heated in a sectioned mode to be boiled into porridge after cold water soaking; the rest of the sticky rice is steamed to be five to eight mature, and is steamed to be mature and fermented after cold water soaking, and fermented glutinous rice is obtained; the fresh chillies and the tomatoes are smashed and mixed, the salt, the ginger and the white wine are added, fermentation is carried out after even stirring, and primary fermentation liquor is obtained; the primary fermentation liquor, the porridge and the fermented glutinous rice are mixed, and are sealed after even stirring for normal-temperature fermentation, and secondary fermentation liquor is obtained; the secondary fermentation liquor, the garlic and the pungent litse fruits are mixed evenly and ground into pulps.

The invention discloses Muslim mushroom beef sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim mushroom beef sauce comprises the following raw materials in parts by weight: 30-300 parts of vegetable oil, 10-100 parts of diced beef, 2-20 parts of dry red peppers, 2-10 parts of chilli sauce, 20-60 parts of mushrooms, 2-50 parts of garlic, 1-10 parts of shallot, 1-20 parts of fresh ginger, 2-15 parts of table salt, 0.3-3 parts of mixed soybean sauce, 1-5 parts of white granulated sugar, 0.8-2 parts of pepper and 0.1-5 parts of spice. Beef is specially pickled, is quickly frozen and is added with oil to be fried, so that mutton smell is removed, flavor is enhanced, and the beef is rich in nutrition and crisp in taste. The Muslim mushroom beef sauce has the beneficial effects that the raw materials are finely selected, a formula is precise and scientific, various requirements on nutrition, flavor and color are met, the process is scientific and reasonable, the flavors of the beef, the mushroom, the chilli sauce and the spice are harmonious, and the Muslim mushroom beef sauce is crisp in taste and is chewable.

The invention relates to an alcohol-detoxication inflammation-relieving liver-protection beverage and a preparation method thereof. The beverage is prepared by taking radix puerariae, pueraria flower, citrus trifoliate, honeysuckle, chrysanthemum, rhizoma zingiberis recens and glucose as raw materials and refining and processing the raw materials by extraction technology. The beverage balances and integrates the functions of alcohol-detoxication, fever reduction, inflammation or internal heat relieving, and liver detoxification promotion, can effectively relieve bad symptoms of headache, thirst, excessive internal heat, gastric distress, and the like caused by alcoholism after a person drinks too excessively, and has obvious protection functions for livers. The invention can be prepared into liquid drink and solid drink as well.

The invention provides a plant source bacteriostasis and detoxification deodorant. The plant source bacteriostasis and detoxification deodorant is prepared by the following plant materials in parts by weight: 10-15 parts of tobacco stems, 12-20 parts of Ilex latifolia Thunb stems, 2-8 parts of Helianthus tuberosus Linn leaves, 5-15 parts of ginkgo biloba, 8-16 parts of capsaicin, 1-5 parts of tanshinone, 15-25 parts of orange peel, 2-8 parts of paeoniflorin, 1-5 parts of tea seed, 8-15 parts of ginger stems, 15-35 parts of wild chrysanthemum flower, 5-20 parts of garlic, 5-15 parts of ginger, 20-35 parts of sophora alopecuroides, 5-10 parts of pine needle oil, 15-30 parts of artemisia annua, 20-50 parts of green beans, 30-60 parts of barley and 20-35 parts of corn. The plant source bacteriostasis and detoxification deodorant provided by the invention has the advantages of high biological activity, strong broad-spectrum antibacterial property, fast insect and egg killing, good environment-friendly property, safety, high efficiency and the like. The invention also provides a preparation method and application of the plant source bacteriostasis and detoxification deodorant.

The invention discloses a preparation method of an extract of a traditional Chinese medicine composition with bacteriocidal function and application thereof in daily chemical products, relating to the technical field of traditional Chinese medicine formulations and the daily chemical field. The traditional Chinese medicine composition comprises the following traditional Chinese medicines in percentage by mass: 2-25 percent of honeysuckle, 2-10 percent of chrysanthemum indicum, 1-20 percent of taraxacum, 1-10 percent of liquorice, 1-20 percent of ginger, 2-20 percent of Chinese holly, 2-20 percent of herba andrographis, 2-20 percent of abelmoschus manihot, 1-20 percent of radix salviae miltiorrhizae, 2-30 percent of aloe and 2-20 percent of groundsel. The extract of the traditional Chinese medicine composition is prepared through measuring, mixing, pulverizing, extracting through high pressure homogenization and decoloring with active carbon. The extract of the traditional Chinese medicine composition does not contain chemically synthesized substances, has no toxicity or side effect, can effectively eliminate and kill bacteria on human skin and prevent the human skin from being infected by the bacteria at the same time and can be used for the daily chemical products, such as dandruff remover shampoo, antibacterial bath foam, antibacterial liquid soap, acne-removing cosmetics, antibacterial perfumed soap, and the like.

The orange fruit vinegar drink contains organe fruit vinegar as main component as well as honey, cane sugar, ginger, red data, wolfberry fruit, black plum and organe peel. Its production process includes pelling and squeezing fresh orange, centrifugal separation, elimianting bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, filtering, sterilizing, adding partial orange juice and / or orange essence and other steps. The orange fruit vinegar drink has most flavor and nutritious components of orange, has certain invigorating health function and is suitable for various people.

The invention discloses red date potato chips. The red date potato chips are characterized by being prepared from the following raw materials in parts by weight: 100 parts of smashed potato, 20 parts of wheat germ powder, 5 parts of xylitol, 5 parts of red date meat paste, 5 parts of red bean paste, 5 parts of pumpkin, 1 part of cushaw flower, 2 parts of eggplant, 2 parts of Chinese broccoli, 0.2 part of lotus leaf powder, 2 parts of boletus edulis, 2 parts of green red pepper, 0.2 part of semen cassiae powder, 2 parts of ginger, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The red date potato chips are prepared from the wheat germ powder, the red date meat paste, the red bean paste, the pumpkins, the cushaw flowers, the eggplants, the Chinese broccoli, the boletus edulis and the green red peppers, so that the red date potato chips contain rich vitamins, and are anti-oxidative and good to health, and the immune function of a human body can be improved; the lotus leaf powder and the ginger have the effects of invigorating the stomach and reducing blood pressure, so that the potato chips have a health care function; and the formula is in line with the needs of the human body, so that the physical health is maintained when a person enjoys the potato chips, and the potato chips belong to delicious food.

Disclosed is a chafing dish bottom flavoring and its preparing process, wherein the main ingredients and auxiliary materials include plant oil, chicken oil, butter, soybean paste, dried red pepper, pepper powder, fermented soya beans, pricklyash peel powder, table salt, white spirit, fresh ginger, toasted garlic, and flavoring for sweetness and fragrance.

The invention relates to a beef jerky with sauce flavor and a method for preparing the beef jerky, belonging to the field of food processing. The production method of the beef jerky comprises the following steps: removing the fat and the tendons of the hindquarter, cutting into pieces, pre-boiling, taking out of water, cutting into slices for later use, cutting ginger into slices, putting the ginger slices and hot pepper into a pot, frying until the strong flavor comes out, adding accessories into a filtered soup obtained by boiling the hindquarter pieces, boiling at 102-106 DEG C for 3-5min, adding the hindquarter slices, reboiling at 94-100 DEG C for 85-100min, taking out of the hindquarter slices, stirring the left soup without stop until the soup is dried and becomes into jelly, and spreading the jelly on the hindquarter slices uniformly by using a brush. The beef jerky prepared by using the method has strong sauce flavor, long-time aftertaste, good taste and moderate hardness. Due to the combination of the far-infrared baking and microwave drying, the safety of the beef jerky is guaranteed, the drying time is shortened greatly, and the preparation efficiency is improved.

The invention discloses a fermented ginger and a manufacturing method thereof; the manufacturing method comprises the following steps that ginger is adopted as raw material, washed, cut into pieces or block, dried and sterilized; probiotic fermenting liquor is accessed into the ginger raw material, heat-preserved and fermented at the temperature of 28 DEG C to 39 DEG C; the used probiotics is lactobacillus, mould or bacillus spp, which can produce cellulase, amylase and protease, etc. and degrade cellulose, starch, protein and other macromolecular substances in the ginger; the invention adopts the probiotics as a zymogenic agent, and due to the existence of the probiotics, the growth of competitor is restrained in the processing, the storage period and the safety of the ginger is improved, the flavor of the ginger is improved, the nutrition of the ginger is strengthened, the bioactivity, the health and the utilization rate of the ginger are improved; the fermented ginger can be used as general seasoning, can also be used as the development of serial health foods with simple manufacturing process and stable result and is suitable for industrial production.

The invention provides a shrimp preservative prepared from water-soluble chitosan and ginger extract, and a using method thereof. The shrimp preservative is a composite preservative which is formed by taking water-soluble chitosan and ginger extract as main raw materials and compounding the main raw materials with antioxidant, phytic acid, sodium citrate and dextrin. Fresh shrimps or shrimp meat with no head and shell are soaked in seawater or clear water in which the shrimp preservative is dissolved at a temperature of between 0 and 10 DEG C, and then the aims of preventing decay, stopping shrimp heads from blackening, preventing fishy smell from increasing and the like can be achieved. The shrimp preservative has broad application prospects. As the shrimps subjected to freshness-keeping treatment seldom change color or decay in a processing course, are bright in body, pure in taste, strong and elastic in meat, the sensory quality of the shrimps is remarkably improved. The shrimp preservative has the advantages that the shrimp preservative is simple in production method, convenient to use, capable of applying to various types of food processing taking the shrimps as raw materials, remarkable in freshness-keeping effects and capable of keeping the moisture of the shrimps, raising product yield, improving product quality and increasing economic benefit.

The invention discloses five-spice tea low-salt duck eggs. The five-spice tea low-salt duck eggs are made from, by weight, 70-80 parts of fresh duck eggs, 4-5 parts of fresh ginger, 6-7 parts of pericarpium citri reticulatae, 3-4 parts of cinnamon, 1-2 parts of anise, 2-3 parts of pepper, 5-6 parts of chive, 1-2 parts of garlic, 4-5 parts of liquorice, 1-2 parts of ramulus mori, 18-22 parts of tea leaves, strong baijiu, white vinegar and a proper amount of salt. The fresh eggs are soaked with the white vinegar so that egg shells can generate small holes to facilitate material exchange of salt and the like, and the duck eggs are pickled by a pickling solution and pickling wine with the same salt content as the pickling solution successively; due to the fact that the osmotic pressure of egg white and the osmotic pressure of the exterior of the shells are consistent basically, the salt can permeate into yolks so that the yolks can be dehydrated to achieve looseness and oil permeation, the salt content of the egg white is not increased, depression and pickling are adopted for rapidly completing the first stage, the pickling period is shortened, the strong baijiu is added so that protein can be condensed more quickly, oil can permeate from the yolks rapidly, the finished duck egg white is suitable in taste, the yolks are loose and oily, and the five-spice tea low-salt duck eggs are rich in tea fragrance and have the five-space flavor.

The invention relates to a natural medicine composition as well as a preparation method and application thereof in preparation of a toxicity reducing and efficacy enhancing medicament in radiotherapy and chemotherapy of cancer. The natural medicine composition is prepared from a ginger and long pepper decorated concentrated extract, gingerol, a long pepper ethanol extract and piperine at a ratio of (2-8):(1-4):(2-4):(3-9). The composition has an extremely good efficacy for vomiting and other side effects caused by radiotherapy and chemotherapy of cancer, and simultaneously plays a role in suppression of tumors.

The invention relates to a natural surface active agent for cleaning fruits and vegetables, which is designed for overcoming the defects that the prior cleaning agent has non-thorough secondary cleaning, is harm to a human body after long terms of use, is not easily degraded, can cause secondary pollution, and the like. The natural surface active agent is prepared from the following components by weight percent: 10-40 percent of active matter extract of Chinese soaphberry with the concentration of 30-40 percent, 10-40 percent of alkyl poly-glycosides (APG) with the concentration of 47 percent, 10-30 percent of ginger extract with the concentration of 5 percent, 0.1-0.5 percent of EDTA, 0.3-1 percent of sodium chloride, citric acid and appropriate water. The method comprises the following steps: adding 20 percent of deionized water in a reaction vessel; heating to 35-40 DEG C, then sequentially adding APG, the active matter extract of Chinese soaphberry, the ginger extract and the EDTA, and fully mixing and stirring evenly during addition; adding appropriate citric acid; cooling to room temperature; adding appropriate sodium chloride, fully stirring for 0.5 hour and aging for 1.5 hours to obtain finished product; and bottling for leaving factory. The main components of the natural surface active agent are natural products and derivatives thereof, and the invention has the advantages of good cleaning effect, no residual, easy degradation, no stimulation to skin, no side effects, no secondary pollution to environment and environmental protection.

The present disclosure relates to a composition to enhance the bioavailability of curcumin. In one embodiment, a composition comprising plant extracts of curcumin, vanilla and ginger, wherein the extracts of ginger and vanilla are rich in gingerol and vanillin respectively, is provided. In other embodiments, curcumin, and one or more items selected from the group of vanilla, ginger and capsaicin is provided.

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention discloses a multi-flavor sausage. The sausage is prepared by adopting meat as a main material and mixing starch and various seasoning auxiliary materials through a conventional method. The multi-flavor sausage is characterized in that the meat comprises the following components in percentage by weight: 58.27-64.78 percent of lean and 12-13 percent of fat; and the seasoning auxiliary materials comprise the following components in percentage by weight: 4-4.5 percent of table salt, 10-12 percent of white sugar, 0.4-0.42 percent of aginomoto, 0.1-0.12 percent of white pepper powder, 2-2.5 percent of spirit, 0.12-0.13 percent of the five spices, 0.6-1 percent of fresh ginger, 6-6.1 percent of soy, 0-0.26 percent of pepper corn, 0-0.7 percent of red chilli powder and 0-1 percent of sliced cayenne pepper. The sausage with different flavors can be obtained by mixing the seasoning according to different components and is suitable for the requirements of different crowds.

The invention discloses a hair-washing handmade soap and a preparation method thereof. The hair-washing handmade soap is prepared from the following components in percentage by weight: 26-40% of palm oil, 20-30% of fleece-flower root and olive infused oil, 13-20% of coconut oil, 6.6-10% of caster oil, 9-12% of NaOH, 0.8-1.2% of natural perfume (fresh ginger essential oil) and the balance of deionized water. By using full-natural vegetal oil as a raw material, the soap which is purely manually cold-prepared is free of soap base and any chemical additives, and all materials are naturally saponified at normal temperature, so that the nutritional components of the raw materials are integrally reserved. Fleece flower root and fresh ginger essential oil type natural perfume hair-washing handmade soap contains the nutritional components such as rich lecithin of fleece flower roots to nourish hair roots and promote hair melanogenesis, so that the hair is easy to comb and pitch-black and bright. Fresh gingers have the functions of relieving exterior syndrome by dispersion. Externally used fresh gingers can be used for increasing blood circulation of head, stimulating hair follicles to open, promoting metabolism of hair, activating hair follicle tissues, preventing alopecia, regenerating hair and the like.

The invention discloses a bone soup seasoning, which is characterized by comprising the following raw materials in parts by weight: 45-50 parts of fresh bones, 6-10 parts of pigskins, a right amount of white sugar, a right amount of salt, a right amount of powdered monosodium glutamate, 2-4 parts of disodium 5'-ribonucleotide, 2-3 parts of mashed garlic, 4-5 parts of pitaya flowers, 3-4 parts of peach leaves, 2-3 parts of ginger, 10-15 parts of starches, 1-2 parts of Rhodiola rosea, 3-5 parts of agaricus blazei murill, 1-2 parts of bengal waterdropwort herbs, 2-3 parts of hericium, 3-5 parts of rhizoma ligustici wallichii and 0.08-0.12 part of xanthan gum. Through adding traditional Chinese medicinal materials such as pitaya flowers, peach leaves and rhodiola rosea, the seasoning disclosed by the invention not only has the characteristics that the seasoning is fresh, fragrant, delicious and rich in tastes, but also enhances the health care value, and further enhances the health-care benefits of the product.

The invention discloses a Chinese herbal medicine liquid fertilizer and a preparation method and an application thereof. The method comprises the following steps: (1) a first mixing step, namely mixing ammonium nitrate, potassium dihydrogen phosphate, potassium nitrate and water to obtain a compound liquid A; (2) a second mixing step, namely mixing ferrous sulfate, copper sulfate, manganese sulfate, sodium molybdate, zinc sulfate, boric acid, cobalt chloride and water to obtain a compound liquid B; (3) a Chinese herbal medicine extraction liquid obtaining step, namely decocting immersed Chinese herbal medicines in water and concentrating the decocted mixture to obtain a Chinese herbal medicine extraction liquid; and (4) a third mixing step, namely mixing the Chinese herbal medicine extraction liquid, the compound liquid A, the compound liquid B and water, wherein the Chinese herbal medicines are cortex moutan, folium artemisiae argyi, honeysuckle, pepper, rhizoma atractylodis, mint, sweet-scented osmanthus, lavender, fresh gingers and aloe. The Chinese herbal medicine liquid fertilizer disclosed by the invention integrates the functions of providing nutrition, sterilizing and refreshing air to plant growth.

The invention relates to the field of livestock breeding technology, which concretely relates to composite forage for controlling diarrhoea of pigling, and the forage is prepared by the following raw materials by weight: 100-120 parts of corn, 30-40 parts of rye bran, 25-30 parts of soybean meals, 30-35 parts of corn straws, 12-15 parts of bean curd residues, 18-20 parts of wheat middling, 3-4 parts of imported fish meals, 15-18 parts of dried yellow rice or millet wine residues, 3-4 parts of calcium hydrogen phosphate, 1-2 parts of magnolia barks, 2-3 parts of areca peels, 1-2 parts of agastache, 2-3 parts of gingers, 10-12 parts of Memorialis herbs, 6-8 parts of sweet potato peel, 4-5 parts of Compositae herbs, 4-5 parts of fried lablab bean powder, a proper amount of salts and 4-5 parts of feeding promoting agents. The prepared pigling forage is digestible and palatable, and has the nutrition components which meets rapid growth and development of pig, and magnolia bark, areca peel, agastache, ginger and other Chinese herbal medicine components have efficacies for moving qi, removing food retention, dissipating cold; and the fried lablab bean powder is matched, thereby the product can effectively control symptom of pigling diarrhea and enhance pigling physique.