35 results about "Piper nigrum L." patented technology

The invention belongs to the daily chemical field. A microcapsule Chinese herbal medicine composition capable of inhibiting bacteria, resisting inflammation and promoting blood circulation is preparedfrom a microcapsule inclusion and following ingredients in parts by weight: polygoni multiflori radix, cacumen platycladi, Zingiber officinale Rosc. roots, radix angelicae sinensis, Eclipta prostrata(L.) L., Piper nigrum L seeds, capsicum annuum fructus and yeast extracts. The composition has the efficacy of resisting inflammation, inhibiting bacteria, promoting blood circulation, preventing hair loss, restoring hair and nourishing hair. According to the preparation method disclosed by the invention, various Chinese herbal medicines are mixed and extracted so as to prevent from importing excessive impurities, the high purity of the active ingredients of an extracting solution is guaranteed, and the microcapsule Chinese herbal medicine composition is moderate and inirritative. The microcapsule inclusion is adopted to carry out inclusion protection on a traditional Chinese medicine compound extracting solution and the yeast extracts, and the stability and the high activity of effectiveingredients are improved. During utilization, the microcapsule Chinese herbal medicine composition exhibits better pertinence, a higher medicine effect and an obvious effect, and a treatment period is effectively shortened.

The invention discloses a seasoning material having effects of nutrition and health, wherein the seasoning material is prepared from raw materials such as zanthoxylum bungeanum, illicium verum hook.f, piper nigrum l, ginger, lotus seed, hawthorn, jujube, fennel, Chinese wolfberry, ganoderma lucidum, fructus momordicae, perilla, licorice root, dried tangerine peel, apricot kernel, angelica dahurica, myristica fragrans houtt, cinnamomum cassia, betel nut, longan, clove, mulberry, euryale ferox and ginkgo, contains a variety of nutrients and minerals, has unique flavor, can make food have delicious taste and fragrance, has effects of aroma increasing, digestion promoting, retention eliminating, liver nourishing, stomach nourishing, kidney yang strengthening, qi and blood regulating and enriching, cold removing, kidney invigorating and the like, can achieve strong qi-blood and enough vigour so as to achieve the health effects of physical fitness strengthening, body balance regulating, cellular immunity improving and disease inhibition, can be widely used in brewing industry and cooking such as frying, saucing and stuffing blending, has advantages of significant aroma increasing, easy absorption, rich nutrition, no chemical additive, no toxic-side effect and no adverse reaction, and is the natural green seasoning.

The invention belongs to the technical field of food preparation, and relates to an oyster pork skin jelly prepared by adopting oyster as a main raw material, wherein the main raw materials comprise fresh oyster meat, pork skin, heartleaf houttuynia herb, Lagua flower, cinnamomum tamala, dried kelp, rose petal, kalimeris indica, Tsingtao beer, cuttlefish juice, dodder and walnut meat. The preparation process comprises: chopping pork skin, heartleaf houttuynia herb, Lagua flower and the like so as to be spare; placing the chopped pork skin into a ceramic pot, pouring hot water into the pot, adding the chopped fishy odor removing materials, kelp powder, piper nigrum l powder and edible salt, boiling, adding traditional Chinese medicine powder, slowly decocting for 2-3 h, adding cuttlefish juice, stopping the heating after 5-10 min, adding soused oyster, cooling to a room temperature, placing into a 0-10 DEG C environment, and freezing for 5-10 h to obtain the molded oyster pork skin jelly. According to the present invention, the prepared oyster pork skin jelly has characteristics of scientific and reasonable formula, simple preparation process, good color, good aroma, good taste, rich nutrition, body building, easy storage, and environmentally friendly food.

The invention relates to a tincture for treating traumatic injuries, water and fire burns, and snake and insect bites, and a preparation method thereof. The tincture comprises a tincture component 1 and a tincture component 2, wherein the tincture component 1 comprises 2-50 parts of raw radix aconiti, 2-60 parts of raw radix aconiti kusnezoffii, 2-60 parts of raw strychnos nux-vomica l, 2-60 partsof herba asari heterotropoidedis, 1-40 parts of ligusticum chuanxiong hort, 1-40 parts of zanthoxylum schinifolium sieb.et zucc, 1-40 parts of common clubmoss herb, 1-60 parts of rhizoma corydalis, 1-30 parts of saposhnikovia divaricata, 1-30 parts of notopterygium incisum, 1-10 parts of radix angelicae pubescentis, 1-50 parts of datura metel l, 1-40 parts of cinnamomum cassia, 2-40 parts of frankincense, 1-20 parts of myrrh, 1-50 parts of resina draconis, 1-30 parts of shortstalk monkshood root, 1-25 parts of wikstroemia indica, 1-70 parts of paris polyphylla, 1-40 parts of piper nigrum l, 1-20 parts of pericarpium papaveris, 1-30 parts of arisaema cum bile, 3-70 parts of semen sinapis, and 1-10 parts of piper nigrum l, and the tincture component comprises 1-20 parts of peppermint, 2-20parts of borneol, 1-50 parts of camphor, 1-20 parts of musk, and 2-20 parts of venenum bufonis. The preparation method comprises: adding 3000 ML 75% alcohol to the tincture component 1, soaking for 30days, adding the tincture component 2, soaking for 7 days, and sealing for spare. According to the present invention, the tincture has advantages of reasonable composition, less medication amount, environmental protection, simple operation, significant treatment effect and low toxic-side effect, can stop pain and itching, can treat traumatic injuries, water and fire burns, and snake and insect bites, and can fill gaps at home and abroad.

The invention provides native product papaya-toucai spicy fragrant strips. The preparation method comprises: respectively cleaning main materials such as papaya and toucai and ingredients, cutting the papaya and the toucai into fine strips by using a chopping machine, weighing the papaya strips, the toucai strips, edible salt, rice vinegar and a cooking wine according to a ratio of 8-6:6-8:2-3:1-2:1 by adopting 10 as a base rate, uniformly stirring to form a mixed strip, sousing for 1-3 days, weighing the ingredients such as piper nigrum l, hot pepper, ginger, garlic clove, a spice and sesame oil according to a ratio of 0.8-0.6:0.6-0.8:0.3-0.2:0.2-0.3:0.1-0.2:0.2-0.1, carrying out crushing thinning and uniform stirring to form a mixed ingredient, weighing the mixed strip and the mixed ingredient according to a ratio of 8-7:4-6 by adopting 100 as a base rate, uniformly stirring, filling into a special bottle, carrying out heating sterilization treatment for 15-25 min, carrying out sealed storage and natural quality improvement for 15-17 days, and unsealing to obtain the native product papaya-toucai spicy fragrant strips with characteristics of crisp, sour, sweet and spicy taste, good color, good aroma, and good taste.

The invention provides a refined delicious mixing bean-lees sauce, and relates to a lees sauce preparation method, which comprises three process steps such as equipment arrangement, raw material preparation, and sterilization and quality improvement, and specially comprises: chopping and thinning washed phaseolus vulgaris l, washed dried vigna unguiculata, washed piper nigrum l, washed hot pepper, washed ginger and washed spice, drying in the sun, respectively weighing lees, the phaseolus vulgaris l, the dried vigna unguiculata, the piper nigrum l, the hot pepper, the ginger, the spice, edible oil and edible salt according to a ratio of 4-5:5-6:6-5:0.2-0.1:1-2:2-1:0.2-0.1:0.1-0.06:0.1-0.2 by adopting 10 as a base rate, optimally matching, uniformly stirring with a stirrer, filling into a special bottle by using a filling machine, pouring into special heating sterilization equipment, carrying out heating sterilization treatment for 1-2 h, and carrying out sealed storage and natural quality improvement for 5-7 days so as to obtain the refined delicious mixing bean-lees sauce with characteristics of excellent color, excellent aroma and excellent taste, wherein the steps are continuously performed so as to rapidly and efficiently produce the large amount of the high-quality refined delicious mixing bean-lees sauce.

The invention provides a natural fruit-based special-flavor lees sauce, and relates to a fruit-based lees sauce preparation method, which comprises process steps such as equipment arrangement, raw material preparation and high-temperature sterilization, and mainly comprises: respectively weighing lees, washed apple, washed snow pear, washed peach, washed plum, washed orange (citrus), washed armeniaca mume sieb, garlic clove, piper nigrum l, a spice and edible salt according to a ratio of 4-6:1:1:1:1:1:1:0.5:0.3-0.5:0.3-0.5:0.2-0.4; simultaneously pouring into a crusher, crushing, uniformly stirring with a stirrer, and carrying out heating sterilization treatment for 30 min with an efficient sterilization apparatus; and filling into a special standard bottle or tank, carrying out sealed storage and natural quality improvement for 15 days, and unsealing to obtain the natural fruit-based special-flavor lees sauce with characteristics of excellent color, excellent aroma, and excellent taste, wherein the natural fruit-based special-flavor lees sauce can be directly used for cooking enjoying and packaged sale.

The invention relates to a mixed chicken meat flavor can, which comprises the following raw materials by weight: 50-70 parts of mixed chicken meat, 12-18 parts of mushroom, 1-3 parts of soybean protein isolate, 3-6 parts of polydextrose, and the balance of other components, wherein other components comprise, by weight, 1-3 parts of edible salt, 0.05-0.15 part of vitamin C, 0.01-0.015 part of nitrite, 0.01-0.015 part of monascus purpureus, 0.10-0.35 part of monosodium glutamate, 0.1-0.15 part of ginger powder, 0.15-0.25 part of garlic powder, 0.15-0.2 part of piper nigrum l, 0.1-0.15 part of cinnamomum tamala, and 0.2-0.35 part of illicium verum hook.

The invention relates to a high-quality refined multi-flavor seafood lees sauce. The preparation method comprises: by adopting 10 as a base rate, respectively weighing squid, portunus trituberculatus, oysters, sea snail and kelp according to a ratio of 6-7:5-4:2-3:2-1:1-2, crushing with a crusher, and uniformly stirring with a stirrer to form a mixed sauce material; respectively weighing tomato, hot pepper, piper nigrum l, illicium verum hook.f, old ginger, garlic clove and edible salt according to a ratio of 5-6:3-4:2-1:1-2:2-1:1-2:2-3, crushing with the crusher, and uniformly stirring with the stirrer to form a mixed ingredient; by adopting 100 as the base rate, weighing the mixed sauce material and the mixed ingredient according to a ratio of 7-6:2-1, simultaneously pouring into the stirrer, and uniformly stirring; and pouring the uniformly-stirred high-quality refined multi-flavor seafood lees sauce raw material into a cooking machine, carrying out heating cooking sterilization for 1-2 h to achieve a cooked state, filling into a health bottle by using a special filling machine, carrying out sealed storage and quality improvement for 7-9 days, and unsealing to obtain the elegant high-quality refined multi-flavor seafood lees sauce with characteristics of excellent color, excellent aroma, and excellent taste.

The present invention relates to a motorcycle leather product maintenance treatment agent, and belongs to the technical field of leather product maintenance and care. The leather moisturizing cream comprises a moisturizing composition, a polyvidone ethylene acetic acid copolymer, cyclic silicone oil, turpentine, lecithin, zirconia, palmitic acid, talc powder, glycerol, triethanolamine, butanediol, snake oil, olive oil, and sodium hyaluronate, wherein the moisturizing composition comprises a piper nigrum l extract, a seaweed composite extract, a rohdea roth extract, a zizania latifolia (griseb.) stapf extract, a mulberry extract, a garlic extract, butanediol, a preservative and water. With the motorcycle leather product maintenance treatment agent of the present invention, the motorcycle leather product maintenance treatment effect can be well achieved, and the use is convenient according to the requirement.