494 results about "LONG PEPPER" patented technology

The invention discloses externally applied plaster for treating rheumatism, rheumatoid arthritis and neck-shoulder and lumbocrural pain. The plaster is prepared from nux vomica, common monkshood mother root, kusnezoff monkshood root, eupolyphaga, cinnamon, white mustard seed, long pepper, notoginseng root, frankincense, myrrh, dragon's blood, asarum, whole worm, centipede, garter snake, long-noded pit viper, geosaurus, cloves, clematis root, dried ginger, angelica sinensis, ligusticum wallichii, safflower, garden balsam stem, wooly datchmanspipe herb, ovientvine, kadsura pepper stem, caulis spatholobi, incised notopterygium rhizome, heracleum, gentiana macrophylla, divaricate saposhnikovia root, rhizoma drynariae, scirpus fluviatilis, zedoary, cassia twig, rhizoma corydalis, borneol, camphor, sesame oil and minium; the plaster can dispel wind and clear damp, dispel cold and activate collaterals, activate blood and dissolving stasis, diminish swelling and dissipate binds, and has good effects on rheumatism, rheumatoid arthritis, protrusion of lumbar vertebral disc, knee arthritis, and osteoproliferation and does not have any toxic or side effects.

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

The invention relates to a production method for sauce flavor shredded turtle foods, which adopts a fresh turtle as a raw material and comprises the processing steps: (1) temporarily cultivating the turtle; (2) removing the membrane, killing the turtle and maintaining the basic shape of the turtle when killing; (3) pickling and adding salt accounting for 2 to 3.5% of the weight of the turtle, a proper amount of star anise, cinnamon and wild pepper to water; (4) baking; (5) adding sauce bittern and firstly preparing the sauce bittern, wherein the materials in the sauce bittern are divided into a material A, a material B and a flavoring material, the material A comprises the Chinese medicinal plants of white paeony root, sugared mandarin, the star anise, the cinnamon, fennel, liquorice, clove, ground pepper, Amomum tsao-ko and fructus amomi, the material B comprises the Chinese medicinal plants of Dahurian Angelicaroot, Alpiniaton kinensis Gagnep. and long pepper, and the flavoring material comprises ginger, rock candy, rice wine, soy sauce, the salt and monosodium glutamate; (6) packaging; and (7) sterilizing. The sauce flavor shredded turtle foods of the invention maintain the basic shape of the turtle and rich nutrition, have rich sauce flavor and are suitable for the taste in the south of China. Moreover, the sauce flavor shredded turtle foods are taken by shredding with hands after opening bags and are convenient, leisure and travelling foods.

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

The invention discloses spicy stewing oil and a preparation method thereof. The formula of the spicy stewing oil comprises salad oil, seasonings, fresh old ginger, fresh green Chinese onion, glutinous rice cake chilli, dry pepper, perfume, ligusticum chuanxiong, fructus tsaoko, fennel, fructus amomi, cinnamon, rhizoma kaempferiae, anise, Cape jasmine, Indian long pepper, cardamom fruit, semen myristicae, radix angelicae dahuricae, lemon grass, bay leaves, lysimachia sikokiana, clove, liquorice and rhizoma nardostachyos. The preparation method sequentially comprises the steps: preparation of raw materials, stewing, oil residue separation and cooling and packing. The spicy stewing oil has bright red color, pure flavor and attractive smell, realizes easy, quick and convenient preparation of stewed dishes; and the stewed dish has the advantages of oily color, rich and pure compound flavor, moderate spicy taste, long-lasting aftertaste and the like. The spicy stewing oil also can be used for making meat dishes, frying griddle cooked food and the like.

The invention relates to the food processing field and discloses a preparation method of braised meat with delicious taste and rich nutrition. In the invention, the western meat product production technology is combined under a condition that the traditional braised meat production and processing principle is used, the injection seasoning technology, the vacuum massage technology, the vacuum frying technology and the microwave sterilization technology are integrated to form a production process of cooked braised meat foods; pork, long pepper oil, medlar oil, pachymaran, spice and pickled vegetable are adopted as raw materials, and the braised meat has a health-care function to a certain extent. The method in the invention solves the problems that the traditional braised meat can not be stored for a long time at normal temperature, has poor taste stability and can not be produced in a large-scale industrial manner, and the method for producing a microwaveable functionality braised meatwith delicious taste industrially is provided and can effectively maintain the nutrient contents, and the braised meat has the health-care function to a certain extent, the shelf life of the braised meat can be prolonged to be more than one year, the raw materials are quantified to be convenient for product quality control, and the preparation method has an application prospect of large-scale industrial production.

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 invention discloses a nutritious unpeeled beef product and a preparation method thereof. the unpeeled beef of scalpers are added water with traditional Chinese medicinal materials comprising rhizoma gastrodiae, interior eardamom, fennel, rhizoma kaempferiae, galangal, clove, cardamom, long pepper, orange peel, Chinese cinnamon, lysimachia sikokiana, jambolan, myrcia and rhizoma zingiberis recens to boil for producing the product; compared with the prior art, the product is added with various traditional Chinese medicinal materials to prepare the unpeeled beef, which can not only facilitate the unpeeled beef to be cooked fast, but also can cause the unpeeled beef to fully absorb the nutrition of various traditional Chinese medicinal materials; therefore, the prepared unpeeled beef product is delicately fragrant, fresh and delicious and tastes purely, is soft but no stop teeth, is easy for digestion and nutrition absorption and has the health-care efficacy of invigorating vital energy, enriching blood, tonifying brain, supplementing calcium and preventing dizziness.

The invention relates to a method for preparing a health care seasoning belonging to the field of food condiment. The technical proposal is that the seasoning comprises the raw materials in parts by weight: 3-5 parts of ginseng, 4-6 parts of clove, 4-6 parts of round cardamom fruit, 4-6 parts of alpinia katsumadai, 4-8 parts of rhizoma zingiberis, 4-8 parts of amomum villosum , 4-6 parts of cassia bark, 5-10 parts of dried orange peel, 5-10 parts of common fennel, 4-6 parts of angelica dahurica, 4-8 parts of pepper, 4-6 parts of mustard seeds, 4-6 parts of tsaoko cardamon, 4-6 parts of dried chillies, 5-10 parts of pericarpium zanthoxyli, 4-6 parts of anise, 5-10 parts of hawthorn, 5-8 parts of chicken's gizzard-membrane, 5-8 parts of galanga, 4-6 parts of long pepper, 5-10 parts of astragalus root, 4-6 parts of angelica, 10-15 parts of glossy ganoderma, 5-8 parts of liquorice and 4-6 parts of large head atractylodes rhizome. The health care seasoning has the comprehensive efficacies of tonifying the middle warmer and Qi, promoting qi circulation, eliminating damp, warming the stomach, strengthening the middle warmer, regulating the function of the spleen and stomach, smoothing qi, strengthening the spleen, improving appetite, etc.

The invention relates to the technical field of processing of aquatic products, and particularly relates to a method for removing earthy taste of fresh water fish. The method is characterized by comprising the following steps: (1) taking fresh and live fresh water fish, killing the fish, washing with sterilized water, washing with chlorine dioxide water solution, and draining; (2) respectively weighing dried Long Pepper, purple common perilla, pepper, aniseed, cassia bark, ginger and lotus leaf, soaking in sterilized water for 2-3 hours to prepare a composite spice mixed soak solution; and (3) soaking the fish pretreated in the step (1) in the composite spice mixed soak solution, draining, and entering the processing procedure. The natural spices not only can remove the earthy taste of fresh water fish, but also have the antioxygen and bacteriostatic effects. The product prepared from the treated fresh water fish does not have the earthy taste; and the method enhances the technological content and level of deep processing of fresh water fish, and can increase the added value of fresh water fish.

The invention discloses a preparation method of fragrant duck by using Sanhu duck and relates to the food. According to the method, the pre-prepared dry marinade material comprises edible oil, salt, soy sauce, mature vinegar, cooking wine, white sugar, ginger, dry red pepper, anise, pepper, clove, cinnamon, amomum tsao-ko, interior eardamom, fennel, rhizoma kaempferiae, dried tangerine, cinnamon,monosodium glutamate, chicken powder and long pepper. The carefully chosen Sanhu duck is taken as a main material. The preparation method comprises the following steps of: cleaning the carefully chosen Sanhu duck, firstly carrying out dry curing, secondly tightly matching, thirdly caramelizing, fourthly carrying out roast smoking, fifthly cooking after cleaning, and finally carrying out vacuum packing, high-temperature sterilizing, cooling and checking, wherein the eligible product is the fragrant duck product. The fragrant duck prepared by the prepared method is unique in flavor, delicious and tasty, tender in meat texture, and abundant in nutrition, thereby being a healthy and delicate food, so that the life of people can be enriched. The preparation method is suitable for the processing of the Sanhu duck.

The invention discloses a total alkaloids extractive of piper hancei and application thereof, belongs to the technical field of medicine, and in particular relates to a total alkaloids extractive of traditional Chinese medicine piper hancei and application thereof. The extractive is obtained from the traditional Chinese medicine piper hancei, and comprises the following alkaloid components: sinoacutine amide, hairy grama piperine, long pepper amide A, pepper a-amanitine, Guinea pepper, piperine, piperettine, piperovatine, N-p-tonka-bean acyl tyramine, N-trans- asafetida acyl tyramine, birthwort lactam AIIIa, birthwort lactam II, and 2E, 4E-N- isobutyl-7-3,4-methinedioxy phenyl-2, 4-diene heptamide, long pepper nerinine and a derivate thereof, wherein the total content of the total alkaloids components is counted by 5 to 100 percent by weight.

The invention discloses brine and a preparation method of the brine and relates to the technical field of spiced pot-roasted dishes. The brine comprises seasonings, spices and soup ingredients; the seasonings comprise the following materials in parts by weight: 30 parts of Sichuan salt, 25 parts of crystal sugar, 50 parts of old ginger, 30 parts of green Chinese onion, 10 parts of cooking wine and 1-5 parts of chicken essence and gourmet powder; the spices comprise the following materials in parts by weight: 3 parts of rhizoma kaempferiae, 2 parts of aniseed, 1 part of clove, 5 parts of cardamom, 2 parts of fennel, 10 parts of laurel leaf, 5 parts of angelica dahurica, 5 parts of tsaoko, 6 parts of vanilla, 3 parts of orange peel, 8 parts of cassia bark, 5 parts of long pepper, 3 parts of Murraya paniculata, 4 parts of lemon grass, 5 parts of lysimachia sikokiana and 5 parts of dry red pepper; and the soup ingredients comprise the following materials in parts by weight: 350 parts of chicken skeleton and 150 parts of leg bone. The preparation method is simple and easy; the brine prepared by the method has extremely good taste and rich flavor, so that the spiced pot-roasted dishes made by the brine have good taste.

The invention discloses a quality detection method related to a Ruyi Zhenbao preparation. The method comprises a qualitative identification method for banksia rose, dalbergia wood, clove, long pepper, safflower, cassia seeds and gallic acid and a content determination method for safflower yellow A in safflower, piperine in long pepper and cholic acid in bezoar. According to tests and research, when a sample is tested by using the identification method in the quality detection method provided in the invention, spots appear at positions on a chromatogram of the tested sample corresponding to positions where spots with same colors appear on a chromatogram of a contrast sample; negative controls produce no interference; the identification method is simple, feasible and remarkably characteristic. When the content determination method in the invention is used for determining the content of hydroxysafflower yellow A, piperine and cholic acid in the Ruyi Zhenbao preparation, it is proved thata good linear relation is obtained, that accuracy of tests of a recovery rate is high, that very good repeatability and stability are achieved and that accurate and strict control of quality of the the Ruyi Zhenbao preparation can be realized.

The invention discloses a lamb spine hot pot seasoning, and relates to a seasoning. The lamb spine hot pot seasoning provided by the invention is prepared from the following raw materials in parts by weight: 2-6 parts of momordica grosvenori, 1-3.5 parts of fennel, 1.5-4 parts of cinnamon, 0.5-2.5 part of cumin, 0.5-3 part of pepper, 1-3 parts of galangal, 1-6 parts of myrcia, 1-4 parts of chilli, 1-3 parts of white pepper particles, 0.5-2.5 parts of netmeg, 0.5-3 part of radix angelicae, 1-4 parts of amomum tsao-ko, 1-2 parts of long pepper, 0.5-3.5 part of astragalus mongholicus, 0.5-1.5 part of Shengdi, 1-3 parts of angelica sinensis, 1-5 parts of pericarpium citri reticulatae, 1-5 parts of flower bud of lily magnolia, 2-6 parts of lycium barbarum L, 0.5-2.5 part of resurrection lily rhizome, 1-4 parts of syzygium aromaticum, 2-5 parts of longan and 0.5-2.5 part of liquorice. The lamb spine hot pot seasoning provided by the invention can be used for removing odor and oil, so that lamb spine hot pot is mellow in mouthfeel, and is fresh in soup and tender in meat; nutrition ingredients of food can be absorbed more easily by a human body; and the lamb spine hot pot has the efficacies of regulating physique, strengthening the spleen and stomach, and enriching yin and nourishing kidney.

The invention belongs to the field of traditional Chinese medicines, in particular discloses a traditional Chinese medicine for treating migraine. The traditional Chinese medicine is prepared by taking angelica, chrysanthemum, longan, chastetree fruit, notoginseng, chuanxiong rhizome, gastrodia tuber, fructus kochiae, self-heal, rhizoma acori graminei, rose, xanthium, cassia seed, lotus receptacle, long pepper and bitter cardamon as active components in certain parts by weight. The traditional Chinese medicine disclosed by the invention can be prepared simply, has the advantages of good absorption effect, obvious treatment effect, no side effects and high safety, and is favorable for relieving the symptoms of a disease in time.

The invention discloses a preparation method of the health-care nutrient noodle soup bases. The health-care nutrient noodle soup bases are prepared from the raw materials in parts by weight: 650-750 parts of lard oil, 250-350 parts of beef tallow, 70-120 parts of beef, 60-80 parts of hot peppers, 45-55 parts of tomato sauces, 15-25 parts of onions, 15-25 parts of ginger, 15-25 parts of garlic, 3-8 parts of fennel seeds, 3-8 parts of aniseeds, 3-8 parts of peppers, 2-6 parts of cinnamons, 2-6 parts of cumin, 2-6 parts of white paeony roots, 2-6 parts of murraya paniculata, 2-6 parts of fructus amomi, 2-6 parts of syzygium aromaticum, 1-5 parts of bay leaves, 1-4 parts of long peppers, 1-4 parts of amomum-seeds, 1-4 parts of angelica roots, 1-4 parts of galangal, 1-4 parts of cinnamon, 2-5 parts of amomum globosum loureiro and 2-5 parts of netmeg. The soup bases taste fully, are bright in luster, fragrant in smell and rich in nutrition, and has a function of health preservation and health care, so that the quality of healthy diet life of common people is increased.

The invention provides a braised food condiment, a method for preparing braised foods and the braised foods. The braised food condiment is prepared from the following components in percentage by weight: 10%-15% of anise, 3%-10% of galanga resurrectionlily rhizome, 5%-10% of cinnamon, 5%-10% of amomum tsao-ko, 2%-8% of clove, 5%-10% of bay leaves, 5%-10% of liquorice, 5%-10% of angelica root, 5%-10% of fennel, 6%-10% of fructus amomi, 5%-10% of netmeg, 5%-10% of alpinia katsumadai hayata, 5%-10% of long pepper, 5%-10% of hawthorn fruits and 5%-10% of dried tangerine or orange peel. The method for preparing the braised foods comprises the following steps: adding water into an old hen, pig bones and fresh ginger and boiling to obtain broth; adding an NK206 condiment bag and salad oil; boiling and adding the braised food condiment, a basic condiment, an NK208 condiment bag, green onions and ginger; boiling to obtain soup stock; and putting food raw materials, boiling for 25-30 minutes, then turning off fire and braising for 10-20 minutes. The braised foods obtained by the application have the characteristics of moisture preservation, peculiar smell removal, fat degradation and long shelf life, and the freshness and tenderness of the food materials are kept.

The invention relates to a lotus root glutinous rice biscuit, which consists of the following ingredients in parts by weight: 290 to 310 parts of wheat flour, 30 to 40 parts of lotus roots, 15 to 20 parts of Chinese yam, 10 to 20 parts of glutinous rice, 4 to 5 parts of alpinia katsumadai, 4 to 5 parts of galangal, 3 to 4 parts of long pepper, 4 to 5 parts of sharpleaf galangal fruit, 3 to 4 parts of phlomis mongolica, 5 to 6 parts of stevia rebaudian, 5-6 parts of chamomile, 30 to 40 parts of ginger powder, 70 to 80 parts of pear juice, and a proper amount of table salt, white granulated sugar, olive oil and water. The lotus root glutinous rice biscuit provided by the invention has the advantages that the manufacturing process is simple, and the Chinese yam is added, so that good effects of digesting food and reducing fat is realized, extracts of the alpinia katsumadai, the galangal, the long pepper, the sharpleaf galangal fruit and the like are also specifically added, so that the effects of strengthening the spleen and stomach, removing the deficiency heat and prompting the digestion are realized, and the lotus root glutinous rice biscuit is suitable for being eaten by most people.

The production of smoked pig's foot includes the following steps: selecting high-quality pig's foot as raw material, depilating with rosin, finishing skin, soaking in cold water and brushing and cleaning it, placing the soaked pig's foot into soup pot, adding Chinese herbal medicine and flavouring material, boiling, then placing the cooked pig's foot into smoking furnace to colour it and increase its flavour, smoking the skin of pig's foot into jujube red colour, applying sesame oil so as to obtain the invented smoked pig's food with palatable taste. The described Chinese herbal medicine and flavouring material include star anise, xanthoxylum, dahurian angelica root, long pepper, Chinese angelica root, tangerine peel, close, fresh ginger, cinnamon and others.

The invention provides a preparation method of hot pot red oil, which has a recipe consisting of vegetable oil, star anise, galangal, long pepper, lithospermum, citronella, spiceleaf, kaempferiae, elecampane, pericarpium zanthoxyli, citron, amomun kravanh, dried orange peel, angelica dahurica, xin dogwood flowers, camphortree root, grass shell ginkgo, cinnamon, fructus amomi globosi, Shuizhizi, ageratum, cumin, common fennel, liquorice, pepper, rhizoma zingiberis, amomum villosum, angelica, longan, allspice, muscade, clove, ginkgo, wild pepper, purple cardamomum and meat cardamomum. The hot pot red oil of the invention has unique taste, eaters have rich mouth feelings, the hot pot red oil has strong fragrance and long aftertaste, and in addition, the hot pot red oil has good health care effect. The manufacture method is simple, the cost is low, the hot pot red oil can be instantly eaten after being made, and sterilization can also be carried out after the hot pot red oil are bagged. The hot pot red oil of the invention can be used for seasoning various hot pots, and can be prepared into different flavors as required to meet the requirements of different regions and different eating habits.

The invention provides a medicine for treating acute gouty arthritis. The medicine for treating acute gouty arthritis is prepared from the following indigenous medicinal materials in parts by weight: 20 parts of honeysuckle, 20 parts of sargent gloryvine, 12 parts of edible tulip, 20 parts of radix clematidis, 20 parts of coix seed, 20 parts of medicinal cyathula root, 30 parts of christina loosestrife herb, 20 parts of yam rhizome, 30 parts of rhizoma smilacis glabrae, 20 parts of ash bark, 20 parts of grifola, 20 parts of caulis sinomenii, 15 parts of the root of fangji, 20 parts of rhizoma alismatis, 10 parts of mountain spicy tree fruit, 9 parts of rhizoma pinelliae preparata, 20 parts of plantain herb, 9 parts of safflower, 9 parts of costustoot, 10 parts of semen cassiae, 6 parts of long pepper, 15 parts of semen plantaginis, 10 parts of golden cypress, 12 parts of rhizoma corydalis, 12 parts of red peony root, 12 parts of polygonum cuspidatum, 15 parts of rhizoma atractylodis, 10 parts of radix clematidis, 12 parts of parasitic loranthus, 6 parts of rheum officinale, 12 parts of the root bark of the peony tree, 12 parts of pubescent angelica root and 6 parts of liquorice. Clinical verification shows that the medicine for treating acute gouty arthritis has an obvious curative effect.

The invention provides spicy flavoring, which is prepared by following weight of compositions: 15-50 parts of chinese prickly ash, 15-50 parts of capsicum, 10-30 parts of white pepper, 6-15 parts of Chinese anise, 6-15 parts of common fennel, 6-15 parts of Villous Amomum Fruit, 6-15 parts of round cardamom, 6-15 parts of dahurian angelica root, 6-15 parts of dried orange peel, 6-15 parts of clove, 6-15 parts of long pepper, 6-15 parts of rhizoma galangae, 6-15 parts of nutmeg seeds, 6-15 parts of tsaoko fruit, 6-15 parts of Katsumada's galangal seeds, 3-12 parts of Cinnamomum Cassia Presl, 3-12 parts of dry ginger and 3-12 parts of ageratum. The spicy flavoring can be used for fried dish and braised soup, which is spicy, fresh and fragrant, and is suitable for people who like spicy taste, in addition, the flavoring has efficacy of fragrance, dampness-resolving, stomach-strengthening and digestion-promoting.

The invention relates to a disease preventing and curing medicinal mouth-muffle and a medicinal composite. The disease preventing and curing medicinal mouth-muffle (1) comprises a mouth-muffle body (2), one surface of the mouth-muffle body (2) is provided with an insert pocket (3), and a powder bag (4) which packages the medicinal composite is placed in the insert pocket (3). The medicinal composite comprises the following Chinese herbs by weight: 2.2 percent of chrysanthemum and muskiness, 4.2 percent of cinnamon, good ginger, long pepper, radix aconite, frankincense, myrrh and clove, 5.0 percent of vermilion, 6.4 percent of asarum, eaglewood, croton, resina draconis, early plum flowers and rhizoma ligustici wallichii and 7.6 percent of tooth soap, arsenic sulphide and brain sand. The disease preventing and curing medicinal mouth-muffle internally carries the medicinal composite which plays a role during the mouth-muffle wearing process, thereby having disease prevention and cure and being simple and direct and also effective in treatment.

The invention provides a long pepper calyx removal device adopting conveyor belt conveying and double-roller and belongs to the field of agriculture product processing machinery. The long pepper calyx removal device comprises a double-roller extruding device, a bracket, a conveyor belt device, a feeding hopper, an extruding synchronous belt, an extruding motor synchronous belt pulley, an extruding motor, a conveyor belt motor synchronous belt pulley, a conveyor belt motor and a synchronous belt, wherein the feeding hopper is fixed on the bracket; the conveyor belt device is fixed on the inner sides of upright columns of the bracket; the double-roller extruding device is mounted below the upper layer of the conveyor belt device; the extruding motor synchronous belt pulley is mounted on the extruding motor; the extruding synchronous belt is mounted on the extruding motor synchronous belt pulley and connected with the double-roller extruding device; the conveyor belt motor synchronous belt pulley is mounted on the conveyor belt motor; the synchronous belt is mounted on the conveyor belt motor synchronous belt pulley and connected with the conveyor belt device. The long pepper calyx removal device adopting conveyor belt conveying and double-roller extruding can realize calyx removal treatment of long peppers.

The invention discloses a Chinese medicinal composition treating bile reflux gastritis and its preparation method. The composition is prepared by the following bulk drugs by weight: 15-30 parts of crude white peony roots, 15-30 pats of Fructus Toosendan, 12-25 parts of Flos Inulae, 15-30 parts of netmeg, 10-25 parts of long pepper, 10-20 parts of sandalwood,10-20 parts of agilawood, 5-12 parts of radix bupleuri, 5-12 parts of finger citron, 5-12 parts of Evodia rutaecarpa, 1-5 parts of ruddle and 2-8 parts of licorice. According to conventional Chinese traditional medicine preparation methods, the Chinese medicinal composition of the invention can be prepared into any of clinically acceptable oral medicinal preparations. Clinical observation results show that, the Chinese medicinal composition of the invention has obvious curative effects on bile reflux gastritis; while safety observation finds that, no clinical adverse reaction is observed. Thus, the Chinese medicinal composition of the invention is characterized by safe clinical application, and no toxic or side effect.

The invention discloses a Qi-tonifying and blood-nourishing powdered food and a preparation technology thereof. The Qi-tonifying and blood-nourishing powdered food comprises the following raw materials in parts by weight: peanut kernels, lotus seeds, peach kernels, ginseng, chicory, mulberry fruits, Chinese yams, hawthorn fruits, purslane, dark plum fruits, papaya fruits, radix polygonati officinalis, liquorice roots, ginkgo nuts, white hyacinth beans, Chinese dates, longan flesh, cassia seeds, lily bulbs, nutmeg, euryale ferox seeds, adzuki beans, honeysuckle flowers, herba houttuyniae, brown sugar, Chinese wolfberry fruits, millet, poria cocos, radix platycodonis, chrysanthemum flowers, polygonatum sibiricum, black sesame seeds, spina date seeds, donkey-hide gelatin, endothelium corneum gigeriae galli, pachyrhizua angulatus, Chinese angelica roots, and long peppers. Medicine-food-homologous materials with the effects of tonifying Qi, nourishing the blood, tonifying the spleen and benefiting the kidney are added into the Qi-tonifying and blood-nourishing powdered food so that the Qi-tonifying and blood-nourishing powdered food has the effects of tonifying essence, filling marrow, clearing away heat and detoxifying on the basis of balancing and tonifying Qi and the blood; moreover, the Qi-tonifying and blood-nourishing powdered food has no toxic or side effects on the human body. The Qi-tonifying and blood-nourishing powdered food has the effects of supplementing Qi and the blood to the human body, as well as improving insufficiency of the heart, the spleen, the Qi and the blood; and the effects are obvious, and the curative effects are quick.