145 results about "Kaempferia galanga" patented technology

The invention is a nutritious and health flavoring. Its character: composed of clove 1.5-3g, benzoin 0.5-1.5g, eaglewood 1-2g, fennel 2.5-3.5g, sandalwood1-2g, Costus root1.5-2.5g, Bay leaves1.5-2.5g, cinnamon 1-2g,. Angelica dehurica 1.8-3g, baikou 2-3g, caokou 2.5-3.5g, Amomum tsao-ko Crevost et Lemaire 2-3g, hongkou 1.5-2.5g, liquorice 1-2g, roukou 1-2g, angelica 0.5-1.2g, Codonopsis pilosula 0.6-1.2g, rhizoma zingiberis 2.5-3.5g, Zanthoxylum bungeanum 2-3g, aniseed 2.6-3.5g, dried tangerine or orange peel 0.6-1.3g, almond 1-1.8g, fructus amomi 0.5-1.2g, bibo 0.5-1.2g, Schisandra chinensis 1.6-2.5g, galingale 2-3g, haw 2-3g, and Kaempferia galanga L 1-2g. For long-time drinking, it extremely benefits health of body. And it can eliminate peculiar smell of raw material of dishes, easy to use, short-cut, and ideal for family.

The bacon making process includes 1) cutting streaky pork into strips; 2) pickling streaky pork strips inside a container with salt, sugar, gourmet powder, spirit, spices powder, pepper and Kaempferia galanga in certain proportion at 5-10 deg.c for 30-42 hr; 3) stoving in a stove at 50-70 deg.c for 2.5-3.5 hr; and 4) applying crushed garlic, dried orange peel and spices powder of 13 kinds of material, soybean paste and sesame oil in certain proportion; coating the pork and further stoving in stove at 35-45 deg.c for 40-54 hr. The bacon thus made is rich in scent, delicious, golden and moderately sweet, and has preservation period over 6 months.

The present invention relates to a processing method for shelled peanuts. The processing method includes the following steps: selecting qualified shelled peanuts, putting the peanuts by a crane into an enzymatic hydrolysate containing cellulase and hemicellulase to hydrolyze, and draining the peanuts; cooking the peanuts in boiling water and draining the peanuts; immersing and flavoring the peanuts with a flavor agent prepared by common salt, bamboo leaf extract, rosemary extract, and garlic or star anise, fennel, clove, kaempferia galanga, liquorice, ginger and bay leaf, and draining the peanuts; sending the peanuts to a drying tunnel for stage drying until water content is around 5%, cooling the peanuts to room temperature, and packaging the peanuts. The use of enzymatic hydrolysate to hydrolyze can expand surface pores of the peanut shells to make peanut kernels easy to flavor and to shorten the drying time. Dynamic drain is performed by crane rising in each segment, and short time for draining is achieved. The processing method can shorten production time and reduce energy consumption since there is no need to improve or replace the existing production equipment. The bamboo leaf and rosemary extracts can not only delay oxidative deterioration of grease of the peanut kernels, but also provide health care effects in resisting aging, resisting fatigue, strengthening stomach, tranquilizing body and soothing the nerves, etc. The processing method may also be used in the processing of the peanut kernels.

The invention discloses a penaeus monodon breeding method. The method includes the steps of firstly, selecting a breeding pool, wiping the inner wall of the breeding pool through kaempferia galanga slices and then exposing the breeding pool after exposing the breeding pool, coating the inner wall of the breeding pool with liquid medicine and then exposing the breeding pool, repeating the coating and exposing steps, mixing quicklime with water, spraying the mixture into the breeding pool, and then exposing the breeding pool; secondly, controlling the pool water temperature, the pH value and the salinity, throwing shrimp seeds into the breeding pool, throwing shrimp seed fodders two to three times a day from the first day to the twentieth day, and throwing adult shrimp fodders seven to eight times a day twenty days later; thirdly, injecting oxygen into pool water of the breeding pool every two to three days, replacing water of the breeding pool every four to five days, and throwing virustat into the breeding pool every thirty to forty days. By means of the method, the autoimmunity and resistance of penaeus monodon can be enhanced, growth speed of the penaeus monodon is increased, and the survival rate and meat quality are increased.

The invention relates to Chinese yeast cakes and a making method thereof.Raw materials for the Chinese yeast cakes include a herb of Siebold Buttercup, willowleaf swallowwort rhizomes, a common aeschynomene herb, a humifuse euphorbaia herb and roots of Snow of June, and lophatherum gracile, a climbing groundsel herb, caulis lonicerae, radix angelica sinensis, cloves, flos caryophyllata, dandelions, kaempferia galanga, licorice roots, white atractylodes rhizomes, hawthorn fruits, French tarragon, malt, medicated leaven, endothelium corneum gigeriae galli and angelica roots can also added according to the need.The raw materials also include edible powder raw materials.The making method of the Chinese yeast cakes comprises the steps that the medicinal materials are decocted to obtain a traditional Chinese medicine stock solution, the edible powder raw materials are blended by using the traditional Chinese medicine stock solution and are kneaded to obtain powder dough, and fermentation, cooling, drying and other steps are executed to obtain the Chinese yeast cakes.The making method is simple and is suitable for batch production.The produced Chinese yeast cakes are green and healthy, can clear heat, reduce internal heat, help digestion, remove stagnated foods, strengthen spleen, nourish stomach and invigorate middle-Jiao and Qi and have the effects of tonifying spleen, harmonizing stomach and clearing away the lung-heat.In addition, the Chinese yeast cakes are diversified in eating method and adjustable in taste and are suitable for people to eat.

The refined cooking oil is produced through heating mixed edible oil; adding ginger, scallion, garlic, clove, kaempferia galanga, areca, spicebush and mangosteen in certain amount during heating; boiling for 3-20 min; cooling to below 60 deg.c before adding anise oil; and filtering. The present invention can avoid the damage of the spicy smell and effective components in various seasoning caused by high temperature, and the refined cooking oil is one kind of health and safe cooking seasoning.

The invention relates to the technical field of foods, and concretely relates to a garlicky chili oil and a making method thereof. The chili oil is mainly made from 70-90 parts of plant oil, 2-5 parts of chili, 8-11 parts of garlic, 1-2 parts of scallion, 0.8-1.5 parts of ginger, 0.1-0.5 parts of myrcia, 0.3-0.8 parts of Fructus Amomi, 0.5-1 part of aniseed, 0.1-0.5 parts of cinnamon, 0.3-0.8 parts of Fructus Tsaoko, 0.3-0.8 parts of cumin, 0.1-0.5 parts of Fructus Foeniculi, 0.1-0.5 parts of Kaempferia galanga L., 0.1-0.5 parts of pepper, 0.1-0.5 parts of Chinese angelica root, 0.1-0.5 parts of dried orange peel, 0.1-0.5 parts of clove and 0.05-0.15 parts of dahurian angelica root. Synergism of all above raw materials in the chili oil makes the chili oil have plum and lasting fragrance, refreshing garlic fragrance and hot mouthfeel, and the oil temperature and the adding sequence of the raw materials are limited to further improve the fragrance and the mouthfeel of the chili oil.

The invention provides a puree hotpot seasoning containing wild mushrooms and chicken powder as well as a preparation method of the puree hotpot seasoning. The puree hotpot seasoning comprises raw materials in parts by weight as follows: 250-280 parts of chicken oil, 80-100 parts of the chicken powder, 120-160 parts of vegetable oil, 50-70 parts of Russula virescens, 30-45 parts of bolete, 20-30 parts of Agrocybe cylindracea, 50-70 parts of shiitake, 40-60 parts of Russula virescens powder, 20-30 parts of bolete powder, 110-130 parts of table salt, 30-40 parts of garlic, 40-60 parts of ginger, 50-65 parts of onions, 10-15 parts of white pepper powder, 6-10 parts of fennel seed powder, 5-8 parts of villous amomum fruit powder, 8-12 parts of Kaempferia galanga powder, 30-45 parts of white granulated sugar, 1-3 parts of clove powder, 3-5 parts of amomum powder, 120-140 parts of sodium glutamate, 5-8 parts of disodium 5'-ribonucleotide, 2 parts of vitamin E and 1 part of sodium ascorbate. Problems that the hotpot seasoning causes internal heat easily and is uneven in nutrition are solved.

The invention provides a wine dunked with Chinese medicines, which is specially used for fishing wild crucian and consists of the Chinese herbal medicines as follows: clove, kaempferia galanga, rhubarb and fennel; according to the weight proportion, the clove, the kaempferia galanga, the rhubarb and the fennel are dipped in white wine to prepare the wine dunked with Chinese medicine. The wine dunked with Chinese medicine can emit fragrant and fishy smell; when mixed with normal feed and used as bait, the wine dunked with Chinese medicine can rapidly attract the crucian groups; furthermore, the cost is low and the effect is obvious.

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 invention provides an external application traditional Chinese drug for treating psoriasis vulgaris. The external application traditional Chinese drug is a agent prepared from the following raw materials, by weight, 5-9 parts of densefruit pittany root bark, 5-9 parts of japanese ampelopsis root tuber, 5-9 parts of lightyellow sophora root, 9-15 parts of fructus kochiae, 5-9 parts of pinellia, 2-5 parts of amur corktree bark, 3-9 parts of common cnidium fruit, 1-5 parts of alum, 6-9 parts of stiff silkworm, 2-4 parts of chaulmoogratree seed, 9-15 parts of dried alum, 6-12 parts of mirabilite, 10-30 parts of wild buckwheat rhizome, 1-4 parts of glaber herba sarcandrae inj, 3-9 parts of japanese pogodatree flower, 2-6 parts of kansu euphorbia root, 9-15 parts of sulphur, 6-9 parts of kaempferia galanga, 3-9 parts of pomegranata rind, 6-15 parts of common bletilla tuber, 3-9 parts of podophyllum, 3-9 parts of siberian cocklebur fruit, 6-12 parts of smoked plum, 9-15 parts of flatspine pricklyash, 6-9 parts of psoralea corylifolia, 3-9 parts of common camptotheca fruit, 9-15 parts of Chinese soapberry fruit, and 1-30 parts of Chinese azalea flower. According to the traditional Chinese drug preparation of the present invention, the traditional Chinese drug five element theory is adopted, the medicine is applied aiming at the symptoms according to the psoriasis vulgaris etiopathogenisis, and the external application traditional Chinese drug has effects of heat clearing, detoxification, blood activating, and collateral dredging, and is suitable for more than 99% psoriasis vulgaris patients.

The invention discloses a sachet with the function of health care and a use method thereof. The sachet is prepared by drying, grinding and packing 13 traditional Chinese medicinal materials including rhizoma atractylodis, asarum, evodia rutaecarpa, dahurian angelica, radix bupleuri, clove, kaempferia galanga, ginseng, herba schizonepetae, peppermint, costustoot, camphol and notopterygium incisium. On ordinary days, the sachet is put in Tanzhong point, Shenque point or beside the pillows; before sleeping, the sachet is smelt for 10min or cooked in water for foot bath. The sachet of the invention can be used as an ornament and have the health care effects of conditioning the digestive system and respiratory system and improving immunity.

The invention discloses a dry breezed chicken and a making technology thereof. The dry breezed chicken comprise, by weight, 800-1200 parts of chicken, 20-30 parts of white granulated sugar, 25-35 parts of monosodium glutamate, 0.1-0.3 parts of sodium nitrite, 90-120 parts of salt, and 40-65 parts of a bittern material; and the bittern material comprises Beautiful Galangal Fruit, Illicium verum, Kaempferia galanga L., cardamom, Fructus Foeniculi, Alpinia officinarum Hance, sage, Fructus Amomi, Myristica fragrans, dahurian angelica root, Chinese prickly ash, Cinnamon Bark, dried orange peel, Syzygium aromaticum, Fructus Tsaoko, lily magnolia and mature ginger. The making technology of the dry breezed chicken comprises the following steps: processing live chicken, cleaning, marinating and baking. The dry breezed chicken is made by using laying hens and Bashan native chicken which have been or will be knocked out, and has the characteristics of unique taste, deliciousness, tender meat and high nutrition values; and the making technology has the advantages of simple flow, convenient preparation, and suitableness for factory large-scale production.

The present invention discloses a paeonia suffruticosa seed oil seasoning sesame seed oil which is prepared by mixing sesame seed oil and seasoning raw materials, and consists of the following components in parts by weight: 10-30 parts of paeonia suffruticosa seed oil, 20-50 parts of sesame seed oil, 30-60 parts of peanut oil, 3-8 parts of gingers, 0.5-2.0 parts of star anises, 0.5-1.2 parts of Chinese red pepper, 0.1-0.8 part of pepper, 0.05-0.5 part of fennel, 0.05-0.5 part of cloves, 0.05-0.5 part of angelica dahurica, 0.05-0.5 part of amomum villosum, 0.05-0.5 part of radix auckladiae, 0.05-0.5 part of kaempferia galanga, and 0.05-0.5 part of amomum tsaoko. The seasoning sesame seed oil is more delicious and tasty than pure paeonia suffruticosa seed oil, preserves the nutritional functional composition of the paeonia suffruticosa seed oil, has efficacies of enhancing immunity, lowering blood fat, blood pressure and blood sugar, slowing down human aging, etc., and contains no seasoning raw material residues, and has a simple, scientific and rational preparation method.

The invention discloses sauced chicken essence and a preparation method of the sauced chicken essence. The essence product comprises the following raw materials: chicken extractives, vitamin B1, vitamin C, DL-methionine, DL-alanine, hydrolyzed plant protein liquid, yeast cream, chicken bone oil, salt, gourmet powder, zanthoxylum bungeanum maxim powder, anise powder, fennel powder, ginger powder, ground cloves powder, radix angelicae powder, powdered cinnamon, amomum kravanh powder, pericarpium citri reticulatae powder and kaempferia galanga powder; then the raw materials are added into a reaction kettle and are agitated and mixed uniformly; the mixture is heated to 90-110 DEG C and is reacted at a constant temperature for 1-4 hours; after the reaction is finished, the temperature is reduced to obtain the sauced chicken essence. The essence prepared by the invention has a strong chicken characteristic, a strong saucing flavor, a natural and vivid mouth feel and a strong cooking feeling. The essence can be widely applied to the fields of sauced meat products, condiments, puffed foods and the like.

The invention provides a technology for producing marinating water for marinated products, and relates to the field of food processing. The technology comprises the following steps: taking 70-80 partsby weight of soup stock, adding, by weight, 8-12 parts of chili, 3-6 parts of shrimp meat, 5-8 parts of Chinese prickly ash, 5-8 parts of old ginger, 10-15 parts of fresh ginger, 7-9 parts of garlic,5-8 parts of scallion, 3-4 parts of aniseed, 2-3 parts of Kaempferia galanga L., 2-3 parts of anise, 2-3 parts of cinnamon bark, 2-3 parts of Fructus Amomi, 2-3 parts of Java amomum fruit, 2-3 partsof Syzygium aromaticum, 1-2 parts of wrinkled gianthyssop, 1-2 parts of Ligusticum wallichii, 1-2 parts of Fructus Tsaoko, 1-2 parts of Common jasmin orange, 2-3 parts of Folium Perillae, 1-2 parts ofdried orange peel and 1-2 parts of peppermint leaves, performing decoction for 4-6 h, and performing filtration to obtain a filtrate which is the marinating water. The marinating water produced through carefully choosing all above raw materials and using the cooperative coordination effects of the raw materials has the advantages of bright red color, heavy and long flavor, fresh and delicious taste, strong fish or mutton smell removal ability, guaranteeing of good quality of marinated products produced by using the marinating water, high controllability, stable taste and long shelf life; andthe technology has the advantages of simplicity, short production period, high production efficiency, and facilitation of large-scale production.

The invention relates to a cattle stomach hotpot condiment and a preparation method thereof. The cattle stomach hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 25g of pepper, 150g of Pixian bean sauce, 6g of anise, 9g of cinnamon, 4g of amomum tsao-ko, 4g of kaempferia galanga, 3g of Amomum cardamomum, 1g of syzygium aromaticum, 3g of foeniculum vulgare, 100g of cooked vegetable oil and 300g of beef tallow, and the seasoning raw materials including 3g of salt, 5g of ground pepper, 5g of candy sugar and 15g of chicken powder. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.

The invention discloses a river snails rice noodle meat soup sauce bag, which comprises, by weight, water, edible salt, perilla, stone snails, monosodium glutamate, snail meat, edible vegetable oil, chicken bone, capsicum, fragrant snail meat, pig bone, snail peptide thick, snail pure powder, snail soup powder, stone snail ointment, wild chicken ointment, snail extract, sour bamboo shoot, peanut,cassia bark, kaempferia galanga, cardamom, tsaoko, clove, modified starch, broad bean paste, fermented bean curd, beef bone meat, pig bone meat extract, snail meat extract, chicken bone meal, sugar, beef fresh soup powder, pork fresh soup powder, 5-disodium nucleotide, sodium carboxymethyl cellulose, xanthan gum, dried shellfish essence, sodium dehydroacetate and potassium sorbate. The sauce bag,on the whole, has good flavor fragrance, taste and fullness.

The invention discloses Bellamya quadrata rice noodle soup stock. The Bellamya quadrata rice noodle soup stock is prepared from 50-60 parts by weight of Bellamya quadrata meat, 8-10 parts by weight of anises, 8-10 parts by weight of common fennel fruits, 8-10 parts by weight of cassia bark, 8-10 parts by weight of clove, 6-8 parts by weight of cassia twigs, 6-10 parts by weight of fruit of Amomum villosum Lour., 6-10 parts by weight of betel nut, 8-10 parts by weight of round cardamom, 8-10 parts by weight of dahurian angelica root, 8-10 parts by weight of dried orange peel, 8-10 parts by weight of Chinese prickly ash, 10-20 parts by weight of dry hot red pepper, 6-8 parts by weight of licorice root, 3-5 parts by weight of poria cocos, 3-5 parts by weight of Gorgon fruit, 8-10 parts by weight of cordate houttuynia, 5-8 parts by weight of Kaempferia galanga L., 6-10 parts by weight of dried dates, 3-5 parts by weight of wolfberry, 3-5 parts by weight of mushrooms, 60-100 parts by weight of pig bones, 30-50 parts by weight of acid beans, 4-6 parts by weight of caraway and 4-6 parts by weight of spring onion through boiling. The Bellamya quadrata rice noodle soup stock is prepared from various health preserving and health care raw materials, has effects of raising spirit and improving eyesight after eating and can produce effects of improving physique and immunity through frequent eating.

The invention discloses a traditional Chinese medicine composition for treating children rotavirus enteritis. An oral medicine in the traditional Chinese medicine composition comprises kaempferia galanga, Chinese bulbul, pomegranate peel, clove, bighead atractylodes rhizome, poria cocos, shell of areca nut, cortex phellodendri, dried orange peel, root of straight ladybell, cumin, purslane, saruma henryi, Chinese angelica, danshen, charred triplet, endothelium corneum gigeriae galli, folium isatidis, spreading hedyotis herb, forsythia and radix saussureae lappae. A medicine for external use in the composition is prepared from cumin, cinnamon, rhizoma drynariae, folium isatidis, asarum, baikal skullcap root, dandelion, herba schizonepetae, radix angelicae, rhizoma coptidis and purslane. The traditional Chinese medicine composition has the characteristic of rapidly alleviating symptoms of chronic diarrhea with vomiting and difficulty in taking medicines of infants. The traditional Chinese medicine composition is easy to prepare, low in cost, simple and convenient in a preparation technology and drug administration and has low toxic and side effects. The traditional Chinese medicine composition is a traditional Chinese medicine preparation which is prepared from selected traditional Chinese medicines with mild smells, so that the traditional Chinese medicine preparation has mild smell and is suitable for mouth feel of children, and the children have no boredom. The oral medicine and the medicine for external use take effect jointly, so that the curative effect of the composition is more remarkable.

The invention discloses felon herb leaf sausage and a preparing method thereof. The felon herb leaf sausage comprises raw materials including pork, oat powder, felon herb leaves, astragalus, atractylodes, salvia miltiorrhiza, rhizoma alismatis, cassia occidentalis, medlar, liquorice, cassia twig, ginger blocks, green onion sections, star anise, kaempferia galanga, cinnamon, fennel, amomum tsao-ko, Chinese prickly ash, clove, amomum villosum, cardamom, lysimachia sikokiana, bay leaves, salt, monosodium glutamate, red yeast rice, cooking wine, sucrose and an appropriate amount of pure water. The pork and the oat powder serve as raw materials, the felon herb leaves and other Chinese herbal medicine components are added, the felon herb leaf sausage is abundant in nutrition, unique in taste, convenient to eat and easy to store; felon herb is bitter in taste, pungent and gentle, nutrient in the felon herb enters the spleen, the liver and the kidney, and the whole felon herb can serve as medicine and has the functions of warming channels, dewetting, dispelling cold, stop bleeding, diminishing inflammation, relieving asthma and relieving a cough and the antiallergic function; the astragalus, the atractylodes, the salvia miltiorrhiza, the rhizoma alismatis, the cassia occidentalis, the medlar, the liquorice, the cassia twig and the like have the functions of supporting the healthy energy, tonifying spleen, relieving internal heat or fever, clearing stasis and lowering the adverse Qi; the fermentation method is adopted, the nutritional ingredients of the Chinese herbal medicine are remained, and the fermentation taste is obtained.

The invention relates to a full beef tallow hotpot condiment and a preparation method thereof. The full beef tallow hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 30g of dried pepper, 150g of Pixian bean sauce, 6g of anise, 7g of cinnamon, 3g of kaempferia galanga, 3g of myristica fragrans, 2g of syzygium aromaticum, 3g of foeniculum vulgare, 4g of bay leaves, 2g of glycyrrhiza uralensis, 15g of fermented soybeans and 300g of beef tallow, and the seasoning raw materials including 12g of spring onion sections, 3g of salt, 25g of old ginger, 20g of ginger slices, 120g of pickled pepper, 15g of monosodium glutamate, 25g of rock candy and 40g of rice wine. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of mellowness in oil flavor, spicy and hot taste, fresh, mellow and attractive mouthfeel and unique flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.