80 results about "Litsea pungens" patented technology

The invention relates to a wheat sauce formula. The formula comprises the following constituents by weight percentage: 85-88% of wheat, 3-5% of wheat flour, 3-4% of salt, 2-3% of chili, 2-3% of sesames, 0.1-0.3% of pepper, 0.03-0.05% of Chinese anise, 0.03-0.05% of cassia, 0.03-0.05% of amomun fruits and 0.03-0.05% of litsea pungens. The flow for preparing the wheat sauce according to the formula comprises the following steps of: (1) preparing an open pot for placing the wheat sauce; (2) preparing a wheat raw material; (3) fermenting wheat; (4) preparing auxiliary materials;(5) preparing the wheat sauce; (6) airing the sauce; (7) sterilizing; (8) testing a wheat sauce product; (9) packing the wheat sauce and placing the packaged wheat sauce in a bin. For the wheat sauce prepared by adopting the preparing method provided by the invention, the taste is pure, the tinct is attractive, the preparing process keeps the traditional sauce airing mode, and can be used for preparing the wheat sauce for the whole year, and the wheat sauce is prepared in an industrialization manner.

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 invention relates to a traditional medicine agent used to treat alimentary system disease of children, and relative preparation. The invention uses evodia rutaecarpa, pepper, Cinnamomum cassia, clove and bighead atractylodes rhizome; processes ultra-critical fluid extraction, distilling in steam, and organic solvent extraction, to extract the benzene to be mixed with borneol and litsea cubeba oil, adding some findings to prepare the drug. The inventive drug has the functions as promoting digestion, or the like.

The invention relates to a preparation method of litse cubeb sauce. The litse cubeb sauce is prepared from the raw materials in parts by weight. The preparation method comprises the following steps: (1) respectively crushing 100 parts of fresh litse cubeb, 12 to 15 parts of fresh garlic, 4 to 6 parts of fresh ginger, and 8 to 10 parts of fresh hot pepper; adding 13 to 15 parts of table salt, 0.2 to 0.4 part of citric acid, and 1.5 to 3.5 parts of sugar; and fully and uniformly agitating; (2) sealing the materials obtained in step (1) through a cylinder, and storing for 4 to 6 months at the temperature of 12 to 40 DEG C under a dry and shallow environment; (3) moving out the materials obtained in step (2), adding 0.02 to 0.03 part of potassium sorbate, 0.01 to 0.02 part of deoxidized sodium acetate, 0.2 to 0.3 part of D-sodium erythorbate, and 1.8 to 2.1 parts of aginomoto; uniformly agitating; packing; and inspecting until the product is qualified. The obtained litse cubeb sauce can remain the special functions and effects of fresh litse cubeb, is free of the biting taste and pungent smell of the fresh pungent litse cubeb, and is delicious and mellow and is easily accepted by consumers; the litse cubeb sauce is clear in color and loose in shape, and is easily taken.

The invention relates to yellow sour soup and a preparation method thereof, and belongs to the field of food processing. The yellow sour soup is prepared by mixing raw materials and water through sealing and fermenting in a normal temperature. The raw materials comprise: 10-200 parts of yellow tomatoes by weight, 10-200 parts of yellow chilli by weight, 2-5 parts of yellow ginger by weight, 2-5 parts of dry lemongrass powder by weight, 2-5 parts of litsea pungens by weight, 10-50 parts of passiflora edulis by weight, 10-25 parts of glutinous rice sweet wine by weight, 5-15 parts of yellow lemon by weight, 1-5 parts of white spirit by weight, 1-2 parts of salt by weight and 2-5 parts of edible sugar by weight. The yellow sour soup is golden in color of a soup body, strong in ginger fragrance, refreshing and tasty, and high in nutritive value, has the characteristics of sour, peppery, sweet, salty and fresh, has the efficacy of refreshing, appetizing and tonifying spleen, and is capableof meeting different requirements of a consumer. The preparation method for the yellow sour soup is simple in operation, controllable, and capable of effectively improving fermentation efficiency anda color, a flavor and mouthfeel of a final finished product.

The invention provides a tea product of Elsholtzia cypriani flower. The tea product is made from flowers of Elsholtzia cypriani of the Labiatae family as raw materials. The production method comprises the steps of fresh flower harvest, enzyme deactivation and drying and shaping, wherein in the step of enzyme deactivation, wood or bamboo tools for enzyme deactivation are used for steam enzyme deactivation. Compared with the prior art, the invention provides a new flower tea product, i.e. Elsholtzia cypriani flower tea product. The tea product is infused with boiling water and the tea liquid has mellow fragrance and cool and sweet taste. The tea product has functions of improving spleen function, calming liver hyperactivity, removing heat and toxic substance, reliving exterior syndrome, soothing the throat, and quenching thirst; and is an ideal health beverage.

The invention discloses a composite meat-flavored seasoning with litsea pungens flavor and a preparation method thereof. According to the preparation method, a litsea pungens mixture ferment generated by fermentation of fresh litsea pungens, fresh chilli, scallion, ginger, garlic, rhizoma kaempferiae, Chinese prickly ash and iodized edible salt is taken as one of raw materials, and is stir-fried together with raw materials such as colza oil, chilli powder, litsea pungens oil, animal bone extracts, fine bean halves, ginger and garlic, table salt, pickled ginger particles, pickled chilli particle, pickled capsicum frutescens particles, monosodium glutamate, white granulated sugar, white pepper powder, green Chinese prickly ash powder, spice powder and yellow wine, so that the composite meat-flavored seasoning with litsea pungens flavor is prepared. The composite meat-flavored seasoning with litsea pungens flavor is finely stir-fried by use of an accurate temperature-controlled stir-frying technology; by virtue of the preparation method, the typical flavor of the product is enhanced, and the product safety is enhanced; the prepared product is free from addition of preservatives such as sodium benzoate and sodium benzoate, a sterilizing technology is not needed to be adopted, and the guarantee period of the product can be at least six months.

The invention relates to the technical field of food processing and specifically discloses red sour soup and a preparation technology thereof. The red sour soup is prepared from the following components in parts by weight: 40-60 parts of tomato, 4-6 parts of fermented chilli, 0.5-1.5 parts of edible salt, 0.4-0.6 part of rock candy, 0.2-0.3 part of liquor, 0.2-0.3 part of litsea pungens and 0.05-0.15 part of Sichuan pepper. The preparation technology of the red sour soup comprises the following steps: (a) preparation of raw materials; (b) cleaning of the raw materials; (c) pickling; (d) fermentation; (e) breaking and pulping; (f) flavoring; (g) filling and sterilizing. The red sour soup and the preparation method thereof disclosed by the invention has the following advantages: the red soursoup has a bright color; due to long fermentation time, the taste of the red sour soup is pure; by adding the litsea pungens, unique flavor and comprehensive nutrition are realized; moreover, throughappropriate proportioning, the red sour soup has the medicinal functions of expelling cold, easing pain, invigorating stomach, diminishing fullness and the like.

The invention discloses a traditional Chinese medicine for treating stomach diseases, which is a medicine prepared from Chinese herbal medicines as raw materials. Each product of the traditional Chinese medicine comprises the following components by weight: 15g of membrane of chicken gizzard, 15g of cuttlebone, 15g of litsea pungens, 15g of rhizoma corydalis, 20g of costustoot, 15g of henbane, 10g of fructus aurantii, 15g of tofieldieae and 10g of edible tulip. A preparation method of the traditional Chinese medicine comprises the following steps of: preparing respective traditional Chinese medicines in the formula; drying, crushing, mixing and uniformly stirring all of the medicines; preparing the medicines into pills based on a regular process; and packaging the pills for delivery after the inspection is qualified to obtain the product. Results of the clinical use of the traditional Chinese medicine for treating the stomach diseases prove that: the traditional Chinese medicine has an obvious therapeutic effect, and has been put into clinical application. The traditional Chinese medicine achieves good effects after being administrated by more than 20 patients with the stomach diseases, and no bad reaction is found. The traditional Chinese medicine is suitable for treating patients with acute gastritis, chronic gastritis, gastric ulcer, duodenal ulcer, composite ulcer of stomach and duodenum, gastric polyp, gastric calculus, gastric benign and malignant tumor, prolapse of gastric mucosa, acute gastric dilatation, pyloric obstruction and the like.

The invention discloses ancient-method stonewashed moxa stick moxa and a processing technology thereof. The moxa stick moxa is prepared from folium artemisiae argyi, bigleaf fig roots, herba senecio nudicaulis, Salacia prinoides roots, barks of cortex swidae parviflorae, herba eriophori comosi, radix ligustici pteridophylli, dwarf galangal rhizome, litsea pungens roots, tsinling larkspur roots andherba et radix aster pandurati, pre-treatment is carried out on the traditional Chinese medicinal materials, a proper extraction parameter is set, technical methods such as ancient-method stonewashing are utilized, so that the purpose of extracting moxa stick moxa can be achieved, and the extraction rate of an existing extraction technology can be increased. The moxa stick moxa has the effects ofclearing and activating channels and collaterals, warming the channels for arresting bleeding, eliminating cold to stop pain, promoting tissue regeneration for miscarriage prevention, rescuing patients from collapse and realizing life cultivation and health preservation and can treat various diseases through moxibustion in an external moxibustion mode.

The invention discloses calcium-enriched oily chopped chilies and a preparation method thereof. The calcium-enriched oily chopped chilies comprise raw materials of red chilies, green chilies, Baijiu,table salt, active calciium, fresh ginger, garlic, vegetable oil and litsea pungens seed oil. The preparation method of the calcium-enriched oily chopped chilies comprises the following steps of pretreating chili main materials, performing fermentation, performing a reaction with the active calcium, performing blending, performing blending for the second time and performing bottling. According tothe calcium-enriched oily chopped chilies and the preparation method thereof disclosed by the invention, a production technology of traditional chopped chilies is improved, in the making course, the active calcium and oily auxiliary materials are added, through the reaction with the active calcium and separation from oxygen in air, the problem that the chopped chilies are subjected to secondary fermentation to cause that the taste of the chopped chilies become acid can be solved, the storage time of the chopped chilies is prolonged, and the properties of products are also stabilized. Further,based on nutrient substances of the traditional chopped chilies, nutrient substances of calcium acetate, palmitic acid, stearic acid, sterol, wheat germ phenol, phosphatide, vitamin E, choline and thelike are added to the calcium-enriched oily chopped chilies disclosed by the invention, so that the flavor and the nutrient value of the products are further promoted.

The invention discloses a preparation method of beef with flavor of Yi people. The preparation method comprises the following steps of: S1, removing fasciae, grease and impurities from beef, and chopping the beef into strips; S2, weighing pickling ingredients; S3, uniformly mixing the pickling ingredients with the beef; S4, pickling the beef at 0-10 DEG C for 2-3 days; S5, weighing precooking materials; S6, precooking the pickled beef; S7, boiling the precooked beef; S8, cooling the boiled beef; S9, cooling for determining the nature of the beef; S10, cutting the cooled beef into blocks; S11, roasting the beef blocks; S12, cooling the roasted beef blocks; S13, metering and packaging the cooled beef; S14, sterilizing the packaged beef; and S15, cooling the sterilized beef. the ingredients, such as natural spice Litsea pungens, produced in Yi region and a modern processing technology are adopted, the unique flavor of traditional beef jerky of Yi people is preserved, the processing period is shortened, the yield is improved, the production cost is lowered, the nutrition loss in processing is lowered, the guarantee period of the beef is prolonged, and the beef has the characteristics of environmental friendliness, health, rich nutrition, pure flavor of Yi People and the like.

The invention discloses a preparation method of dried rosemary leaf processed preserved meat and preserved fish. The preparation method comprises the following steps: cutting pork into long strips; cutting one piece of fish into two halves and washing; hotly drying ingredients prepared by mixing dried rosemary leaves, table salt, Chinese prickly ash powder, pungent litse fruits, ground pepper and fennels for about 3-5 minutes; blending the ingredients into the pork or fish when the ingredients are hot; putting the mixture into a pottery jar and fermenting for 6-8 days; baking the pottery jar by wood charcoal on open fire at 32-52 DEG C for 42-48 hours; then crossly fumigating at 30-45 DEG C for 6-8 days by taking the wood charcoal and pine wood as fuel; and carrying out ultraviolet sterilization, and packaging in vacuum to obtain the product. The natural spices including the dried rosemary leaves, the pungent litse fruits and the like are used for pickling, and a plurality of types of natural effective components are immersed, so that the product has a unique flavor and a non-greasy taste; the product has the effects of tonifying spleen and eliminating dampness, and invigorating stomach and helping to digest; and a peroxidation value and the content of nitrite are reduced in a storage process of the product, and the guarantee period of the product can be prolonged.

The present invention provides a litsea cubeba fermented soya bean and a manufacturing method thereof. The litsea cubeba fermented soya bean consists of the following raw materials in parts by weight: green and fresh litsea cubeba 80-120 parts, fermented soya beans 300-400 parts, edible salt 10-50 parts, brown sugar 5-15 parts, white sugar 3-8 parts, capsicum frutescens 30-80 parts, first-grade soybean oil 280-350 parts, smashed fresh ginger juice 30-80 parts, white wine 5-15 parts, fermented rice wine 15-30 parts, Chinese red peppers 3-8 parts, cinnamomum tamala 3-8 parts, star anises 3-8 parts and Angel sweet wine yeast 5-15 parts. The litsea cubeba fermented soya bean improves the utilization efficiency and extends the shelf life of the fresh litsea cubeba. By conducting flavor blending of the fermented soya beans and the fresh litsea cubeba, the problems of single taste and single purpose of the fermented soya beans are solved, and the pungent flavor of the fresh litsea cubeba is reduced, the fresh litsea cubeba is more easily accepted by consumers, and the consumer range of the fresh litsea cubeba is expanded.

The invention provides a method for interplanting tea trees and litsea pungens trees, and belongs to the technical field of agricultural planting. The method comprises the following steps: selecting a land, ditching, planting seedlings, expelling insects, performing fertilization, pruning and picking. By adopting a planting technology provided by the invention, the tea trees grow fast and the tea leaf yield is high; the litsea pungens trees grow fast and the litsea pungens yield is high; meanwhile, a used insectifuge is prepared from purely natural drugs, so that the produced tea leaf and litsea pungens do not contain any toxic component; a used planting organic fertilizer is not only high in nutrient content, but also contains a lot of fungi benefiting growth of the tea trees and the litsea pungens trees; by putting a part of straws into a planting ditch, the fungi can stay in soil for a long time, which further speeds up the growth of the tea trees and the litsea pungens trees.

The invention discloses a secondary fermentation preparation method for red sour soup. The second fermentation preparation method includes taking fresh tomatoes and peppers as main raw materials for primary fermentation, taking ginger, garlic, edible salt, white granulated sugar and baijiu as auxiliary materials, and performing compound fermentation by plant lactobacillus M-10439 and lactobacillusrhamnosus LV108; mixing a fermented tomato sample with a fermented pepper sample according to a certain ratio, and adding auxiliary materials such as fermented glutinous rice, sticky rice paste and fructus litseae to perform secondary fermentation; and performing processes such as homogenizing, pasteurization and cooling to obtain the finished red sour soup. The preparation method is simple, highin safety, and easy for industrialize production. The obtained red sour soup is delicious and fresh, has distinctive features and stable quality, and can be preserved at room temperature for a long time.

The invention discloses a method for preparing bio-oil from Litsea pungens biomass by hydrothermal process. The method includes the steps of firstly, crushing dried Litsea pungens in a crusher to obtain fine particles of Litsea pungens; secondly, placing weighed Litsea pungens in a high-pressure reactor, and adding water to allow for reaction; thirdly, extracting obtained mixture by organic solvent, separating and filtering to obtain organic phase, and performing rotary steaming to remove the organic solvent and obtain the bio-oil. Raw material, Litsea pungens, for the method is found in provinces and regions south of Chinese Yangtze River to Tibet and is highly adaptive to soil and environment. The raw material is non-food crop, and its roots, barks and leaves can be medicated. Oil content of Litsea pungens is high, and the yield of oil from the Litsea pungens is high. Exhaustion of petroleum energy can be relived. In addition, drying the raw material is not needed in the process of hydrothermal liquefaction, and accordingly energy consumption is lowered. The method for preparing bio-oil from Litsea pungens biomass by hydrothermal process has high application potential.

The invention discloses pungent litse fruit spicy hot oil and a production method thereof. Fresh pungent litse fruit is high in seasonality, is very susceptible to damage and go bad, and the fresh time is short. The pungent litse fruit spicy hot oil is prepared from the following raw materials: 130 to 180 parts of fresh pungent litse fruit, 8 to 12 parts of pungent litse fruit powder, 280 to 350 parts of chilli pepper, 8 to 12 parts of sesame, 3 to 6 parts of Sichuan pepper, 3 to 6 parts of pepper, 18 to 25 parts of edible salt, 3 to 7 parts of white sugar, 3 to 7 parts of star anise, 3 to 7 parts of amomum tsao-ko, 3 to 6 parts of fructus amomi, 3 to 6 parts of cinnamon, 3 to 6 parts of clove, 3 to 6 parts of myrcia, 45 to 55 parts of pungent litse fruit oil and 430 to 500 parts of grade-A soybean oil. When the spicy hot oil is produced, the boiled soybean oil is poured into a prepared mixture of the pungent litse fruit and various raw materials in three times at different temperatures, the fragrance of each ingredient can be sufficiently played, and the pungent litse fruit spicy hot oil has functions of freshness, fragrance, spiciness and capability of removing fishy smell, improving the fragrance, dispelling the wind and promoting the circulation of qi, invigorating the spleen and removing dampness.

The invention discloses a formula of sour-soup hot pot base seasoning and a preparation method of the formula. The formula includes the following ingredients in parts by weight: Kaili red sour soup 100-150ml, fermented rice water 40-60ml, tomatoes 250-300g, heartleaf houttuynia herb 20-30g, raw ginger 10-20g, garlic sprouts 100-110g, salt 10-20g, chicken essence 5-10g, litsea cubeba oil 5-15ml, pepper powder 5-10g, rapeseed oil 20-40g, dried chilies 10-15g and chicken stock 800-1000ml. The formula provided by the invention can not only keep the flavor and feature of hot pot but also effectively control the nutrients being not damaged, endows the hot pot with a palatable taste, also can remove the fishy smell of additionally added fish and meat in the hot pot, has the efficacy of dispelling dampness, stimulating appetites and nourishing the stomach, is easy to preserve, can better improve the natural and authentic sour taste of sour-soup hot pot and has an appetite-stimulating aroma.

The invention belongs to the field of microbial fertilizer and particularly relates to a preparing method for compound microbial fertilizer special for litsea pungens trees. The preparing method for the microbial fertilizer comprises the following steps that activated sludge is used as a matrix, after a culture medium and water are added, compound microbial strains are inoculated for fermenting, plant ash and humic acid are added, and the mixture is dried to obtain fertilizer A; the fertilizer A is mixed with fertilizer B prepared from the following raw materials to obtain the compound microbial fertilizer special for the litsea pungens trees, wherein the weight part ratio of the fertilizer A to the fertilizer B is 1-3:8-20. By the adoption of the prepared compound microbial fertilizer special for the litsea pungens trees, soil fertility is enhanced, by means of a larger number of beneficial microbial flora, a good granular structure can be formed in the soil, soil water and ventilation conditions are improved, the soil water retaining capacity is enhanced, phosphorus and potassium hardened in the soil are dissolved and activated, and meanwhile nitrogen in air is converted into nitrogen fertilizer to be absorbed by the litsea pungens trees.

The present invention relates to the technical field of cake manufactures and particularly relates to a rose cake and a preparation method thereof. By mixing glutinous rice, rose flowers, tea, edible salt, litsea pungens and flavoring fermented grains, the rose cake is rich in nutrition, can fully utilize the rose flowers, and does not need the dried roses. The preparation technology is shortened in processes and reduced in costs, can effectively enable the efficacies of nourishing skins and beautifying features, and clearing heat and removing toxins of the rose flowers to be reflected, realizes the synergies with nutrients of tea polyphenols, etc. in tea leaves, and enhances the health-care efficacies of the cakes. Besides, the cakes are rich in tastes, and have relative low mellow and tea flavor and improved mouthfeel.

The present invention discloses a Litsea cubeba condiment and a production method thereof. The fresh Litsea cubeba has a very strong seasonality, and is extremely prone to being damaged or deteriorated, and short in fresh-eating time. The condiment includes the following raw materials: fresh Litsea cubeba 180-250 parts, peanuts 300-400 parts, edible salt 25-35 parts, capsicum frutescens 120-180 parts, Litsea cubeba oil 180-250 parts, white granulated sugar 15-25 parts, first grade soybean oil 280-350 parts, monosodium glutamate 3-7 parts, chicken essence 3-7 parts, peanut butter 45-55 parts and spice oil 95-105 parts. The condiment has no hot taste or pungent smell of the fresh Litsea cubeba, and the peanuts can moisten lung, tonify spleen, and harmonize stomach so that the condiment not only preserves unique kidney-warming and stomach-strengthening effects of the Litsea cubeba, but also has effects in strengthening brain and benefiting intelligence, arousing spleen and whetting appetite, dispersing lung qi, and warming spleen and stomach for dispelling cold.

The invention discloses a method for improving the bouquet and quality of liquor. The method includes the steps that a1, rice is washed and soaked in water for 40-50 min, and then drained and cooked for 40-50 min, and steamed rice with the water content of 30-40% is prepared; a2, fresh tender shoots, stems and leaves of fragrant ainsliaea, indigofera bungeana, litsea mollis, olive leaves and melastoma dodecandrum lour are mashed into a pasty state; a3, orange peels, radix et rhizoma rhodiolae crenulatae, bulbus lilii, fructus crataegi, radix astragali and piper betle are subjected to digestionto prepare a compound extracting solution; a4, a product in a step b is mixed with fresh distillers' solubles, the steamed rice, the compound extracting solution, a yeast solution and a rhizopus mother bacteria solution evenly, and then the mixture is fermented; b, the soaked sorghum is cooked thoroughly and cooled to the room temperature, distiller's yeast in the step a is added, the adding amount of the distiller's yeast is 0.1%-1% of the weight of the raw materials; c, after saccharification, clear water of 1-2 times the weight of the raw materials is added to distillers' solubles to obtain converted mash; and d, the converted mash is fermented and distilled. The brewed liquor is rich in bouquet, mellow in vinosity and good in refreshing performance, dost not burn mouth and is not spicy, and is high in liquor yield.

The invention discloses a fly repellent agent, and a preparation method and applications thereof. A main active component of the fly repellent agent is a composition containing, by mass, 40 to 65 parts of Litsea hunanensis essential oil, 20 to 35 parts of Elsholtzia rugulosa essential oil, and 15 to 30 parts of Cinnamomum pauciflorum essential oil. According to the preparation method, a pluralityof plant-sourced safe nontoxic essential oil are taken as the main active ingredients of the fly repellent agent, so that the fly repellent agent is safe, and is nontoxic; drug resistance is not easily caused; the effect is better than that of single component essential oil. The synergistic interaction effect of Litsea hunanensis essential oil, Elsholtzia rugulosa essential oil, and Cinnamomum pauciflorum essential oil is achieved, so that the repellant effect on fly is better. The preparation method is simple; the main raw materials are plant-sourced materials; and no environment pollution iscaused.

The invention relates to a traditional Chinese veterinary medicine for treating coccidiosis of black-bone chickens. The traditional Chinese veterinary medicine for treating the coccidiosis of the black-bone chickens is characterized by comprising the following components in parts by weight: 20-30 parts of antifebrile dichroa, 10-15 parts of hairyvein agrimony, 12-18 parts of pomegranate bark, 6-10 parts of root of Chinese pulsatilla, 5-15 parts of angelica sinensis, 2-6 parts of gastrodia elata, 6-12 parts of golden cypress, 20-25 parts of litsea pungens, 20-25 parts of fiddlehead, 5-10 parts of dahurian patrinia herb, 6-15 parts of vernonia esculenta, 1-5 parts of semen ziziphi spinosae, 3-8 parts of cortex ailanthi, 5-10 parts of radix bupleuri, 2-8 parts of semen plantaginis, 3-9 parts of cortex meliae, 4-10 parts of prepared rehmannia root, 5-9 parts of sargentgloryvine stem, 2-8 parts of purslane and 10-15 parts of honeysuckle. The traditional Chinese veterinary medicine for treating the coccidiosis of the black-bone chickens is short in course of treatment, rich in resources of medicinal materials, low in treatment cost, convenient to prepare, store and use in clinical practical, has a good curative effect and a remarkable coccidiosis resistant effect and can be popularized and applied on a large scale.

The invention discloses a preparation method of high-survival-rate culture medium for hickory transplanting. The method comprises the steps that (1), after hickory shells and leaves are dried and pulverized, water is added, after the hickory shells and leaves are moisturized, composite probiotics is added, fermentation treatment is conducted, and fermentation products are dried to obtain nutritional agents; (2) after humic acid, marmor serpentinatum, loose knot, cocklebur fruit, gleditsia sinensis, litsea pungens, the nutritional agents and vermiculite are uniformly mixed, the high-survival-rate culture medium for hickory transplanting is prepared. The prepared high-survival-rate culture medium for hickory transplanting has a large number of nutritious substances which can be absorbed andutilized by hickory seedlings to effectively improve the survival rate of the hickory seedlings, and the growing speed of the hickory seedlings is improved.

The present invention discloses a pungent litse fruit composite oil which is produced from the following main raw materials: raw rapeseed oil, pungent litse fruit, fresh ginger, chive, garlic, litsea pungens, anise oil and lohanguo siraitia fruit. The production method mainly comprises the following steps: crushing the pungent litse fruit, fresh ginger, chive, garlic, litsea pungens and lohanguo siraitia fruit, frying the crushed materials in heated raw rapeseed oil, and adding the anise oil to obtain the pungent litse fruit composite oil. According to the present invention, fresh ginger, chive, garlic, litsea pungens, lohanguo siraitia fruit and other spices are added during the process of heating raw rapeseed oil, so that the produced pungent litse fruit composite oil has unique flavor and rich taste, and has effects of enhancing appetite and promoting digestion. After the raw rapeseed oil is cooled to a certain temperature, a proper amount of anise oil is added for flavoring, so that the fragrance of anise oil can be fully retained in the finished oil, and the effect of fragrance increasing for food cooking is achieved. The present production method has a simple process and a low production cost, and no chemical fresh-keeping agents and preservatives are added during the production process, so that the produced oil is beneficial to human health.

The invention discloses a hotpot soup base containing rhizoma gastrodiae. The hotpot soup base containing rhizoma gastrodiae is prepared from the following raw materials in parts by weight: 10-20 parts of rhizoma gastrodiae, 15-30 parts of salad oil, 10-20 parts of a soybean paste, 5-8 parts of dahurian angelica root, 10-20 parts of Chinese wolfberry, 5-10 parts of capsicum, 3-6 parts of kaempferia galamga, 0.5-1 part of white pepper, 0.5-1 part of aniseed, 0.5-1 part of Chinese prickly ash, 0.5-1 part of fennel, 0.1-0.2 part of cassia bark, 0.1-0.2 part of licorice root, 0.5-1 part of dried ginger, 0.5-1 part of myrcia, 0.5-1 part of tsaoko cardamon, 1-3 parts of litsea pungens, 1-2 parts of lobster sauce, 1-2 parts of monosodium glutamate and 10-30 parts of essence of chicken. The hotpot soup base is prepared according to the medicine and food homology theory; by virtue of fully utilizing the nourishing effects of various Chinese medicinal herbs, the hotpot soup base has a favorable nutritional value, and is fresh and delicious, and durable in fragrance when serving as a hotpot seasoning during cooking.

The invention discloses a method for extracting polysaccharide from litsea roots, belonging to the field of biotechnologies. The method comprises the steps of crushing litsea roots, adding water to infiltrate the crushed litsea roots, extracting by adopting an ultrahigh pressure method, controlling the particle size to be 60 meshes, the solid-liquid volume ratio to be (1: 10) to (1: 18) and the pressure to be 400 MPa, maintaining pressure for 3-5 min, repeating 2-3 times, adding protease to extract so as to carry out enzymolysis, filtering enzymatic hydrolysate, carrying out ultrafiltration on the filtered enzymatic hydrolysate by using an ultrafiltration membrane, collecting permeate, concentrating the permeate by using an ultrafiltration membrane, collecting concentrate, carrying out ethanol precipitation on the concentrate, and then, carrying out vacuum drying, thereby obtaining litsea root polysaccharide. According to the method disclosed by the invention, the operation is simple, the extraction ratio is high, the energy consumption is low, no pollution is caused, and the industrial production is facilitated.

The invention discloses a natural preservative material for fresh alkali dough of hot noodles with sesame paste, and an extract thereof. The natural preservative material for the fresh alkali dough ofthe hot noodles with the sesame paste is prepared by the following steps: 1, crushing calamus, tarragon, salvia japonica, rosemary, herba elsholtziae, Gansong, faenum graecum, sweet basil, semen sinapis, coriander, dill, tamarindus indica, thyme, vanilla, fructus piperis longi, oregano, litsea pungens, citronella, rhizoma kaempferiae and cumin, and carrying out full stirring so as to obtain a uniform mixture, namely a preservative material powder; and 2, mixing the preservative material powder with water, pouring the mixture into an ultrasonic extraction machine, carrying out extracting, andthen, carrying out filtrating after the completion of the extraction so as to obtain the natural preservative material for the fresh alkali dough of the hot noodles with the sesame paste. Being addedinto fresh alkali dough of hot noodles with sesame paste, the prepared natural preservative material for the fresh alkali dough of the hot noodles with the sesame paste is capable of prolonging shelflife of the fresh alkali dough; moreover, the preparation method of the natural preservative material is simple, and suitable for industrial production.