152 results about "Kaempferia" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention discloses a natural perfumed soap constituents and the manufacture method that includes mixing extract, 30% NaOH solution, unilateral essential oil, and vegetable basal oil. The mixing extract is made up from ginseng, liquorice, mung bean, white batryticated silkworm, kaempferia galamga, corn mint, ledebouriella root, ligusticum, and abnormal fruit of Chinese honeylocust, radix trichosanthis, and Japanese ampelopsis. The vegetable basal oil includes olive oil, coconut oil, palm oil, wheat germ oil, fructus rosae oil, shea butter, and rice bran oil. It has the advantages of enhancing skin immunity, activating blood circulation and cell regenerating.

The invention discloses a processing technology of a pot-stewed whole chicken, comprising the processing steps, a salted material formula, a marinade formula, and flavorings which especially comprise fennel, anise, pricklyash peel, tsaoko fruit, Kaempferia galangal, clove, mutmeg, lithospermum and other natural plants. The invention has the advantages that the salted material formula and the marinade formula mainly use natural materials, the processing steps and processing rhythm are unique and ordered, the times of salting and boiling are long, the marinade completely immerge to inner of the chicken, the inside taste and the outside taste of the chicken are same, the meat quality is fresh, delicious, mellow, soft, crisp, tasty, and refreshing, the color of the whole chicken is golden yellow, and the remaining taste is strong; the pot-stewed whole chicken can enhance the appetite, stimulate appetite, and invigorate spleen; and because the boiling and processing are appropriate, the chicken is easy to divide when being eaten, so that the pot-stewed whole chicken is convenience to eat outdoors or in travelling.

The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.

The invention relates to spice seasoning. The invention adopts 17 raw materials of amomum fruit, cinnamon, common fennel, star anise, cloves, dahurian angelica root, kaempferia galamga, bunge pricklyash peel, galangal rhizome, tangerine peel, tsaoko cardamom, dried ginger, licorice, nutmeg, pepper, peeled fried barley and turmeric, the processed spice and salt are put into a stirring machine according to the proportion to be stirred uniformly, and the mixture is sterilized and sampled for test after being stirred for 10 to 15 minutes, and then is packaged for warehousing. The invention not only can promote the processed food and the cooked dishes to be with flavoring and delicious and good taste, but also has the functions of enhancing nutrition and caring the health of a human body. The invention has rich raw materials, convenient as well as simple production method and low cost.

The present invention relates to base materials for health spicy soup and a preparation method thereof. The base materials for health spicy soup comprises tsaoko, myristicae semen, kaempferia galamga, cardamom, costus root, clove, dried old orange peel, flower bud of lily magnolia, dahurian angelica, cinnamon, long pepper, amomun fruit, medicated leaven, parched hawthorn fruit, angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, leaf of purple operilla, ox bone, pig bone, chicken, duck, lobster sauce, Sichuan Province Pixian County bean paste , beef tallow, and balance flavouring. The broth prepared by blending twelve Chinese traditional medicines of angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, and leaf of purple operilla, with ox bone, pig bone, chicken, and duck can effectively harmonize the functions of the five internal organs, has the efficacies of regulating menstruation, regulating qi, tonifying blood, nourishing yin, nourishing blood, and tranquilizing, can enable the interior of human body to be health, the skin of human body to be smoothing, and the facial complexion to be ruddy.

The present invention belongs to the field of traditional Chinese medicine paste agent. A paste agent for treating low back pain comprises equivalent amount of the following traditional Chinese medicine components: rehmanniae radix, rhizoma atractylodis, bitter organe, cortex acanthopanacis, curcuma rhizome, peach seed, kaempferia galangal, Chinese angelica, combined spicebush, sparganium, rheum officinale, aconitum kusnezoffii, radix bupleuri, herba artemisiae anomalae, ligusticum wallichii, notopterygium root, radix paeoniae rubrathe, rhizoma arisaematis, cyperus rotundus L., dahurian angelica root, levisticum, ephedra stem, nardostachyos root and rhizome, and forsythia. The preparing method of the paste agent comprises: smashing and breaking the medicines mentioned above, then frying todried state with sesame oil about 6 to 10 times of weights of all medicines, removing slag and filtering, refining to the state of dripping as beads, adding yellow lead about one half amount of primarily added sesame oil, stirring into paste, taking and immersing cold water, heating to melt after removing toxic fire, further adding the following traditional Chinese medicine components: 1/3 of cinnamomum cassia presl, 1/3 of musk, 2/3 of monkshood, 2/3 of banksia rose, 1 of borneol, 1 of fennel, 1 of olibanum, 1 of myrrh, and 1 of asarum herb, then grinding then into fine powder, sieving, andstirring to spread out and paste.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.

The present invention relates to a lobster seasoning and the preparation method. The lobster seasoning is a compound liquid seasoning which is made of a plurality of herbal plants through the processes of frying, boiling and cooking and can also be made as concentrated instant seasoning grain or powder product; the herbal plants comprise pepper, xanthoxylum, black pepper, ginseng, liquorice, milk veteh, angelica, lily, coptis chinensis, adenophora trachelioides maxim, gynura segetum, chuanxiong rhizome, cardamom, melilot, fennel, kaempferia galamga, galagal rhizome, orange peel, laurel, clove, eucommia, amomum xanthioides and agalwood whose corresponding weight proportioning ranges are 10 to 30, 10 to 20, 5 to 7, 5 to 10, 10 to 15, 8 to 12, 10 to 16, 25 to 30, 7 to 10, 10 to 15, 5 to 10, 8 to 12, 7 to 10, 15 to 20, 10 to 15, 10 to 15, 18 to 28, 25 to 30, 5 to 8, 2 to 7, 7 to 10, 8 to 15, 5 to 12 and 30 to 40.

The present invention relate to a kind of instant dregs-less 13 spices flavouring material product and its preparation method. It is characterized by that it uses traditional raw materials of Chinese prickly ash, star aniseed, kaempferia, galangal root, tangerine peel, cassia bark, fennel, amomum fruit, nutmeg, dried ginger, coriandrum sativum seed, dahurian angelica root and clove of original 13 spices flavouring material product as raw material and adopts the modern technical processes of organic solvent extraction, supercritical CO2 extraction and water vapour distillation extraction to prepare liquid emulsified flavouring product with 13 spices characteristics, or further adopts spray-drying process to prepare 13 spices powder type flavouring product.

The invention provides a natural quality-keeping flavoring specially used for soy cheese. The flavoring consists of the following ingredients in part by weight: 1 part of pricklyash peel, 2 parts of truestar anisetree, 4 parts of common fennel, 3 parts of kaempferia galamga, 0.5 part of cassia bark, 0.5 part of southernwood, 1 part of liquorice root, 1 part of clove, 1 part of amomun fruit, 1 part of round cardamom fruit, 3 parts of stem of noble dendrobium, 10 parts of dried ginger, 4 parts of aucklandia root, 2 parts of anomalous wormwood, 1 part of grassleaved sweetflag, 2 parts of aniseed, 1 part of cinnamon, 2 parts of tsaoko, 1 part of loach string, 1 part of achyranthes and cyathula root and 1 part of Chinese alangium leaf. The preparation method comprises the following steps of: screening the raw materials respectively to remove impurities, water-washing, drying, grinding and screening the raw materials to obtain below-100 meshes particles of raw materials respectively, and mixing the obtained particles in a ratio, and uniformly stirring and packing the mixture. The natural quality-keeping flavoring of the invention has the advantages that: natural flavorings are used, no chemical additive is added, the scent characteristics and the quality-keeping characteristics of each flavoring can be fully played due to a reasonable blending ratio of raw materials, the flavor is unique, the taste is good, the quality-keeping time of the flavoring is greatly prolonged, and the dietary health of people is guaranteed.

The invention relates to a processing process of a special-flavor sauced and pressed wild duck. A main material comprises wild duck, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, matured vinegar, white sugar, monosodium glutamate, and prickly ash oil. The spice B comprises anise seed, prickly ash seed, cinnamon, tsao-ko amomum fruit, kaempferia galangal, villous amonmum fruit, ginger, chili, and fennel. A process flow comprises the steps of: raw material duck selecting, slaughtering and separating, salt stir-frying, salting, washing, material wet preserving, fermenting, bake-drying, trimming and packaging, high-temperature sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, compact surface skin, compact muscle texture, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.

The invention relates to a black soybean food which uses black soybean as a main raw material and traditional Chinese medicines as auxiliary materials, and a preparation method thereof. The preparation method is characterized by comprising the following steps of: respectively taking prepared Radix Polygoni Multiflori, lucid ganoderma, mulberry, ligustrum lucidum, black sesame and prepared rehmannia root according to a weight ratio of 5/12-7/12 accounting in the black soybean, adding water, boiling and decocting and then filtering to obtain a liquid medicine; then taking pepper, fructus anisi stellati, fennel, cinnamon, pericarpium citri reticulatae, angelica, galangal, fructus piperis longi, rhizoma zingiberis, galangal fruit, Kaempferia galangal and the like according to the right amount for being mixed and smashed via mesh screen to obtain a fine powder seasoning; taking halite according to a weight ratio of 1/25-1/30 accounting in the black soybean, putting the black soybean into the liquid medicine for boiling and decocting, adding the halite and the fined seasoning for adjusting the taste, baking in a heated air circulation oven, and taking out for eating. The black soybean food provided by the invention is rich in protein, lecithin, fat and vitamin, has the functions of activating blood, diuresis, dispelling wind, detoxication and softening the blood vessels and has good efficacy for patients suffering from hypertension, heart disease and the like.

The invention relates to an arthralgia medicine patch and a manufacturing method thereof. The medicine patch consists of a hydrogel layer, a carbon fiber heating layer and a rubber layer; the carbon fiber heating layer is provided with a snap; the snap is connected with a heater wire of a power of 7.5V. The hydrogel includes 29 medicines of prepared Sichuan aconite root, kusnezoff Monkshood Root, root kudzuvine, szechwan lovage rhizome, medicine xiaolingxian, golden scorpion, dried body of ground beetle, herb of garden balsam, olibanum gum, myrrh, rhubarb, eucommia, dipsacus root, Drynaria rhizome, batryticated silkworm, dahurian angelica, salvia root, thinleaf milkwort root, camphol, baikal skullcap root, Chinese corktree, cucumis melo, earthworm, kaempferia galamga, lightyellow sophora root, dried ginger, pearls, ledebouriella root, liquorice etc. with the same amount and 2 per cent of azone with the total amount is added; the mixture is crushed, filtered at 1,000 mesh sieve and mixed uniformly so as to prepare mixed medicine components; the mixed medicine liquid of 6g and the hydrogel of 4g are taken and mixed uniformly so as to prepare the hydrogel layer containing the Chinese traditional medicine. When in use, the snap is pressed to apply the power; the carbon fiber layer heats so that the hydrogel layer is heated to present medicine property; the heating layer can keep constant temperature between 42 DGE C and 45 DGE C.

The invention relates to a method for preparing traditional Chinese medicine emplastrum for expelling wind-damp and stopping pain, and belongs to the technical field of medicines. The method is used for preparing 'a pain-relieving plaster for injury and rheumatism', and overcomes the defects that effective ingredients are easy to be damaged by high temperature, the extraction rate is low and the environment is polluted in the prior reflux extraction. The method comprises: taking dried radix aconite, dried radix aconiti feri, Chinese ephedra, Atractylodes chinensis, Chinese angelica, Angelica dahurica, dried ginger, Kaempferia galangal, Chinese anise, mentha-camphor, borneol, camphor and methyl salicylate according to the mixture ratio of given raw materials; crushing the dried radix aconite, the dried radix aconiti feri, the Chinese ephedra, the Atractylodes chinensis, the Chinese angelica, the Angelica dahurica, the dried ginger, the Kaempferia galangal and the Chinese anise into coarse powder with the granularity between 30 and 60 meshes, using alcohol to perform ultrahigh pressure extraction, reclaiming the ethanol, concentrating an extract, and obtaining an extract; and adding the mentha-camphor, the borneol, the camphor and the methyl salicylate into the extract for uniform mixing, adding a substrate, and preparing the emplastrum. The method has the advantages of low-temperature ultrahigh pressure alcohol extraction, high extraction rate, undamaged active ingredients, low production cost and reduction of environmental pollution.

The invention provides a health-care seasoning with venaision, belonging to a condiment used by families or catering, hotel cooking, vegetable dishes, preserved pickles and the like. The health-care seasoning with venaision is prepared by refined drying powder made of sixteen green non-pollution plant materials which are wild purple perilla, garlic, ginger, zanthoxylum, Chinese anise, kaempferia galamga, white pepper, small fennel, amomum fruit, dahurian angelica root, dried orange peel, tsaoko, katsumadai seed, lilac, rhizoma hedychii spicati and bay leaves according to a traditional Chinese medicine theory. The health-care seasoning with venaision is characterized in that each selected material has single medical and health-care components thereof, and scientific preparation leads the whole medical and health-care efficiencies to be more widened. The invention not only has the taste of fresh game, but also has the efficiencies of relieving exterior syndrome and dispelling cold, activating vital energy and regulating stomach, sterilizing and detoxicating, regulating the flow of qi, stopping pain and preventing miscarriage, strengthening kidney and invigorating spleen, removing heat and sweating, relieving cough and removing sputum, lowering blood and reducing blood sugar, harmonizing middle energizer and stopping viomit, elimilating dampness and cold, promoting and eliminating indigestion, relieving diarrhea, killing insect, clearing lung and preventing cancer, antiaging and the like.

The invention discloses an additive-free butter hotpot seasoning, which is prepared by stir-frying the following splice raw materials and fried food materials: the splice raw materials include AmomumCardamomnm L, anise, cassia, dried orange peel, licorice, Lysimachia sikokiana, grosvenor momordica fruit, Murraya paniculata, vanilla, Alpinia hainanensis K. Schum., dahurian angelica root, dry ginger, alpinia officinarum hance, Zingiberaceae fruits or seeds, Piper longum Linn., clove, kaempferia galamga, tsaoko fruit, villous amomum fruit, myrcia, common fennel fruit, lemongrass, Lingdera thomsonii Allen and fructus galangae; and the fried food materials include butter, rapeseed oil, thick broad-bean sauce, spicy sauce, fermented soya bean, pickled chilli, pickled ginger, rod chilli, fermented glutinous rice, welsh onion, singer and the like. No food additives are used in the invention. The butter hotpot seasoning prepared through a good formula and the process has good mouthfeel, is safe and reliable, and can be eaten at ease.

The invention discloses an alga with pickled peppers, wherein the preparation method thereof comprises the following steps of: taking the alga as raw material; soaking with soaking soup to be tasty; and adding seasoner to season. The preparation method of the soaking soup comprises the following steps of: mixing 10-40 parts of pickled upturned chili, 5-20 parts of pickled ginger, 0.5-5 parts of anise, 0.5-5 parts of kaempferia galangal with 300-350 parts of water, boiling to be soup, and adding 10-20 parts of pickled peppers water, 3-6 parts of pickled ginger water, 1-2 parts of salt and 12-17 parts of acidity adjusting agent. The alga with pickled peppers is prepared by taking the alga as the raw material and soaking, thereby not only prolonging the storing time thereof, but also increasing the flavor of sour and hot as well as savoury and mellow, being capable of promoting appetite, and being a family stock convenience food.

The invention provides a processing formula and processing method for freshwater fish. The processing formula comprises freshwater fish, Chinese herbal seasonings and basic seasonings. The Chinese herbal seasonings comprise tsaoko fruit, radix aucklandiae, Xiangsha, villous amomum fruit, Alpinia katsumadai Hayata, long pepper, clove, Alpinia tonkinensis Gagnep, dahurian angelica root, kaempferia galamga, Ligusticum chuanxiong Hort., Alpinia officinarum Hance, common fennel fruit, nutmeg, Ganxiang, processed cassia bark, cassia bark, Fructus Cinnamomi, lemongrass, Lysimachia sikokiana, Gardenia jasminoides, Chinese prickly ash, anise, myrcia, cumin, Chinese angelica, Dangshen, dried capsicum and dried orange peel. The above-mentioned materials are grounded and decocted, and freshwater fish is cooked in the obtained decoction on wood fire so as to obtain the processed freshwater fish. According to the invention, through addition of the Chinese herbal seasonings into the processing seasoning formula for the freshwater fish, the taste of the freshwater fish is greatly improved, and the purpose of realizing dietotherapy and health care is achieved while vast consumers eat the processed freshwater fish; and the processed freshwater fish has the advantages of unique flavor and capacity of invigorating the spleen, whetting the appetite and realizing dietotherapy and health care effect.