9 results about "LONG PEPPER" patented technology

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine preparation for tonifying qi, benefiting blood and improving immunity. The traditional Chinese medicine preparation for tonifying qi, benefiting blood and improving immunity is prepared from the following raw materials in parts by weight: 12 to 17 parts of fructus rosae laevigatae, 5 to 10 parts of black bamboo root, 8 to 12 parts of herba dendrobii, 8 to 12 parts of fructus tsaoko, 7 to 10 parts of radix angelicae sinensis, 6 to 9 parts of radix rehmanniae praeparata, 5 to 10 parts of elm leaf, 3 to 7 parts of poria cocos, 5 to 10 parts of radix polygonati officinalis and 1 to 4 parts of liquorice root. The traditional Chinese medicine preparation has the effects of tonifying qi, lifting yang, nourishing essence and blood, promoting the secretion of saliva or body fluid and nourishing blood, is stable in curative effect, has the effects of tonifying qi and nourishing blood, and can enhance the immunity of the organism and improve the health of the organism.

This invention belongs to the field of traditional Chinese medicine (TCM) technology, specifically relating to a TCM composition with detoxifying and uterus-warming effects and its application in the preparation of external products. The medicinal component of this external TCM product is composed of fenugreek, amethyst, rose, pomegranate seed, centella asiatica, long pepper, five-finger peach, lycopodium, litchi seed, and achyranthes bidentata. Animal experiments show that this product can significantly reduce the number of writhing movements in animals with cold-induced blood stasis type dysmenorrhea, lower COX-2 and PGE2 levels in the uterus, and improve peritoneal inflammation, demonstrating good detoxifying, blood stasis-removing, menstruation-regulating, and pain-relieving effects. Regarding blood rheology, it exhibits the effects of inhibiting platelet aggregation, dilating blood vessels, reducing blood viscosity, and balancing TXA2 and PGI2 levels, reflecting its effects of warming the kidneys and uterus, and strengthening the body's foundation. In summary, the TCM composition of this invention and its prepared external product can warm the kidneys and uterus, promote diuresis and eliminate turbidity, providing a novel TCM external application solution for the clinical treatment of cold-induced blood stasis type dysmenorrhea.

This invention belongs to the technical field of Mongolian medicine composition, and discloses a Mongolian medicine composition for treating osteoporosis, its preparation and application. The composition, by weight, consists of 5-15 parts of ginseng, 10-20 parts of dragon bone, 8-18 parts of gypsum, 6-16 parts of pomegranate, 3-9 parts of cardamom, 4-12 parts of safflower, 2-8 parts of cinnamon, and 2-8 parts of long pepper. This Mongolian medicine composition integrates characteristic Mongolian medicines such as ginseng and gypsum, following the Mongolian medicine theory of "harmonizing cold and heat, and combining tonification and purgation." It can simultaneously act on three key pathological links: "inhibiting osteoclast activity," "promoting osteogenic differentiation," and "regulating the inflammatory microenvironment of bone tissue," achieving multi-target synergistic treatment. It not only effectively improves low bone mass but also significantly relieves bone pain, fundamentally intervening in bone metabolic imbalance and achieving a comprehensive therapeutic effect that addresses both the symptoms and the root cause.

The invention belongs to the technical field of health-care tea drinks, is homologous in medicine and food, and is prepared into agilawood tea pills with health-care functions by taking agilawood in a court secret prescription and various traditional Chinese medicinal materials as a formula and taking Chinese tea as a raw material in combination with a Chinese traditional pill preparation process. The tea pills have the health-care effects of enriching yin and nourishing kidney; according to the preparation method and the formula, the traditional Chinese medicine comprises various natural traditional Chinese medicinal materials such as freshwater sponge, lamp grass carbon, fructus cnidii, semen plantaginis, cistanche deserticola, semen cuscutae, malan flower, morinda officinalis, herba epimedii, piper cubeba, anise, fructus rosae laevigatae, fructus psoraleae, radix aucklandiae, fructus caryophylli, semen allii tuberosi, monkshood, polygala tenuifolia, rhizoma zingiberis, agilawood, rhizoma alismatis, semen juglandis, semen boitae, mantis egg-case, fructus lycii, pulp of dogwood fruit, poria cocos and radix rehmanniae preparata. The traditional Chinese medicine has the effects of nourishing yin and strengthening, warming and tonifying kidney qi, strengthening muscles and bones, coordinating intestines and stomach, improving dysmenorrhea, refreshing and restoring consciousness, and strengthening heart and lung.

This invention relates to the field of compound seasoning preparation technology, specifically to a high-fragrance, tea-colored compound cooking seasoning stock solution for Dapanji (a type of braised chicken) and its quantitative preparation process. The process includes the following steps: Sichuan peppercorns, long pepper, fennel seeds, cinnamon, Jerusalem artichokes, purple onion peel, cardamom, star anise, schisandra berries, and ginger peel are manually sorted, removing any residues, and sealed for later use to obtain pre-treated dried spices. Drinking water is heated to a stainless steel cooking pot using a heating device, and the pre-treated dried spices are added to boiling water all at once, and the mixture is continuously cooked for 3 hours. The heating equipment is then turned off, and the mixture is allowed to cool naturally to room temperature. The filtered and clarified seasoning stock solution is then sealed and bottled, with a total net content of 5 kg / bottle. The product is stored in a cool, dark place. This invention solves the core problems of existing Dapanji seasonings, such as unbalanced aroma of ingredients, time-consuming and labor-intensive manual cooking, unstable appearance due to artificial coloring, easy deterioration of homemade stock solutions, and inability to achieve standardized commercial production in large quantities.

This invention discloses a Mongolian medicine compound for treating cold-type diarrhea and its preparation process. The compound consists of pomegranate, cinnamon, cardamom, long pepper, chebula, antidiarrheal seed, dried ginger, bright salt, black borneol, and white pepper in parts by weight. The process includes grouping the medicinal materials, independent low-temperature gradient processing of each herb, cell wall disruption by low-temperature gradient airflow at 5-5℃, gradient feeding and mixing under oxygen concentration ≤3% and 0-10℃ conditions, low-temperature condensation and collection of volatile oils from warm herbs at 10-5℃, low-pressure spray coupling after ethanol dilution, and microwave low-temperature sterilization. This invention significantly improves the dissolution and bioavailability of active ingredients by grouping and processing separately, low-temperature cell wall disruption, closed-loop recovery of volatile oils, and nitrogen-filled gradient mixing, while retaining volatile active ingredients and improving mixing uniformity and product stability. It has the advantages of rapid onset of action, definite curative effect, low recurrence rate, and controllable quality, and is suitable for the clinical treatment of cold-type diarrhea. It can be standardized for industrial production.

1. Name of the designed product: wrapping sticker (sauce long pepper sauce). 2. Use of the designed product: for wrapping sticker. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo that best shows the design points: front view. 5. The designed product is a flat product, and other views are omitted.

This invention provides a traditional Chinese medicine composition for treating systemic sclerosis and its application, relating to the field of traditional Chinese medicine pharmaceutical technology. The invention combines five herbs—deer antler glue, white mustard seed, fermented soybean and ginger, long pepper, and black ant—which have the effects of warming yang and tonifying essence, resolving phlegm and dissipating nodules, and promoting blood circulation and unblocking collaterals. The entire formula warms yang without being too drying, tonifies essence without causing stagnation, resolves phlegm without harming the body's vital energy, and promotes blood circulation without depleting blood. The five herbs complement each other and synergistically enhance their effects. The traditional Chinese medicine composition provided by this invention can achieve a good therapeutic effect on systemic sclerosis by improving skin fibrosis and anti-inflammatory effects, and can effectively improve the core symptoms of systemic sclerosis patients such as cold pain in the limbs, skin stiffness, and numbness.

This invention relates to the field of spice and seasoning technology, and more particularly to a spice blend containing mushrooms, galangal, and perilla, its preparation method, and its application. The spices, by weight, include: 10-30 parts star anise, 8-25 parts fennel, 8-25 parts dried perilla leaf powder, 5-25 parts dried shiitake mushroom powder, 4-20 parts dried black boletus powder, 3-15 parts galangal, 2-12 parts dried tangerine peel, 4-18 parts Solomon's seal powder, 2-12 parts dried ginger, 2-12 parts codonopsis powder, 3-15 parts cinnamon, 3-18 parts Sichuan pepper, and 0.5-8 parts long pepper. The spice blend is prepared by low-temperature roasting, drying, pulverizing, and sterilization. It has constructed a dual-core system that combines the suppression of pungent aromas to remove fishy smells with the adsorption of pungent aromas from the roots of mushrooms. The umami flavor is rich and does not dissipate even after long cooking. It removes fishy smells and greasiness, enhances freshness and aroma, is mild and not drying, and does not become bitter after long cooking. It is suitable for cooking methods such as braising, stewing, and grilling.