86 results about "Red cabbage" patented technology

A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH greater than 5.5. A highly stable blue colorant solution is created when the weight ratio of the aluminum sulfate and sodium bicarbonate is approximately 2:1. The blue colorant solution can be modified to create a natural green colorant solution by the addition of a natural yellow colorant and additional sodium bicarbonate.

Products containing juices and or extracts from Brassicaceae plants are notorious for their obnoxious odor. This odor is a result of the myrosinase-glucosinolate system found in the family of plants. The present invention relates to Brassicaceae products (particularly red cabbage pigments) and provides treatments using enzyme(s) and chromatography to prevent, or significantly reduce the formation of off-odors.

The invention discloses a bamboo-scented pressed salted duck and a preparation method thereof. The pressed salted duck is prepared from the following ingredients, by weight: 1000 to 1200 parts of duck, 2 to 3 parts of dahurian angelica roots, 3 to 4 parts of dried old orange peels, 4 to 5 parts of bamboo leaves, 1 to 2 parts of Indocalamus tessellatus leaves, 2 to 3 parts of laurel leaves, 2 to 3 parts of perilla leaves, 1 to 2 parts of Mongolian thyme, 1 to 2 parts of Japanese thistle roots, 2 to 3 parts of lemon grass, 2 to 3 parts of cassia barks, 1 to 2 parts of corn stigmas, 2 to 3 parts of infested bamboo shoots, 1 to 2 parts of calabash, 2 to 3 parts of red cabbages, 4 to 5 parts of mushrooms, 7 to 8 white sesame seeds, and proper amount of osmanthus honey. The preparation method soaks a duck in yellow serofluid, which contains health-care Chinese medicine ingredients, to increase nutritional values of the duck. Mushroom powder, the white sesame seeds and the osmanthus honey are spread inside and outside the duck before the duck is air-dried, and the bamboo leaves are used as a fuel to smoke the duck after the duck is air-dried, so that the duck is substantially improved in taste and flavor. The finished pressed salted duck is nutritious and chewy, with a good color, scent and taste. And the pressed salted duck has the effects of regulating qi and normalizing the middle energizer, nourishing kidney and moistening lung, relieving cough and reducing sputum, clearing heat and relieving restlessness, detoxifying and reducing swelling, promoting diuresis and unblocking bowels, invigorating stomach, and preventing cancer.

The invention discloses a nutrition powder for resisting disease and strengthening body and a preparation method of the nutrition powder. The nutrition powder is characterized by comprising the following raw material components in the formula: brown rice, wheat, black soya bean, small red bean, mung bean, fresh flax, buckwheat, seed of Job tears, hyacinth bean, schisandra chinensis, brown rice bud, rice sprout and malt, bee pollen, royal jelly, barley malt, millet, folium mori, rose lobular, sweet potato leaves, agropyron, barley grass, stevia rebaudianum, chamomile, pine needle, kelp, cabbage, red cabbage, celery, barbados aloe, asparagus, mint, burdock, broccoli, lecithin, angelica keiskei, nori, pawpaw, carrot, radish, alfalfa, pumpkin and active calcium. The nutrition powder ( non-disease-fighting drug) has functions of preventing disease and strengthening body, producing toxin, eliminating pathogens, regulating internal organs of the body, improving body metabolism, strengthening immunity, regulating body internal and external balance, strengthening vessel elasticity, preventing disease and strengthening body.

The invention discloses a microwave method for extracting red cabbage pigment, comprising the following steps that: purple cabbage is dried and crushed into 40 to 100 meshes, hydrochloric acid with a concentration between 0.20 and 0.50mol / L is added into the purple cabbage powder according to the solid-to-liquid ratio of between 1 to 8 and 1 to 20, the purple cabbage powder is immersed in the hydrochloric acid for 30 to 60 minutes, the microwave power is controlled to between 600 and 900W, the mixture is heated for 80 to 150 seconds, the product is taken out, cooled and filtered, the process is repeated for twice; the extracting solution is decompressed and condensed as well as is purified by a macroporous resin, is washed by water and is eluted by 30 to 70 percent ethanol; and the eluting solution is decompressed, condensed and dried so that the purple cabbage pigment product is prepared. The method has simple steps, and convenient and simple operation, accelerates the dissolution of the effective components by using microwave to heat, combines the macroporous resin to separate and purify, is not time-consuming and has high extracting efficiency. The obtained pigment product has high content of anthocyanin and good stability.

The invention discloses nut and beef paste and a preparation method thereof. Thepaste is characterized by comprising raw materials in parts by weight as follows: 100-110 parts of beef, 1-1.2 parts of roses, 0.8-1 part of herba rhodiolae, 1.2-1.3 parts of shepherd's purse flowers, 0.9-1.2 parts ofradix rehmanniae praeparata, 1.1-1.3 parts of pomegranate leaves, 0.8-1 part of polygala subopposita, 0.6-0.8 part of dickinsia hydrocotyloides franch, 10-11 parts of chestnut kernels, 8-10 parts of pine nut kernels, 25-26 parts of rice wine, 3-4 parts of crab cream, 18-20 parts of purple rice, 2-3 parts of red cabbages, 15-17 parts of black sesame seeds, 10-11 parts of flour, 2-3 parts of coconut oil, 500-550 parts of sweet paste and 8-9 parts of nutrition additives. The beef paste is smooth in taste and rich in nutrition, the added purple riceis rich in selenium and can prevent cancers, the black sesame seeds are rich in the vitamin E which has oxidation-resistant, skin-moisturizing and beautifying effects, and meanwhile, nuts such as the chestnut kernels, the pine nut kernels and the like are matched, so that the paste is more balanced in nutrition; in addition, multiple Chinese herbal medicines are added, so that the paste has functions of supplementing the qi, clearing away the lung-heat, promotingthe intelligence, nourishingtheheart, nourishing the blood and nourishing the yin.

The invention discloses green tea core pork meatballs capable of preventing cancer. The green tea core pork meatballs are prepared from the following raw materials in parts by weight: 100-120 parts of pork, 3-4 parts of table salt, 8-10 parts of green tea, 4-5 parts of red cabbages, 16-18 parts of durians, 4-5 parts of taro powder, 30-40 parts of fat meat, 4-5 parts of garlic, 3-4 parts of trehalose, 2-3 parts of soy protein isolate, 10-12 parts of sweet potato starch, 2-3 parts of rosemary, 1-2 parts of Chinese cinnamon, 1-2 parts of cloves, 8-10 parts of beaten egg, and an appropriate amount of ice water. According to the green tea core pork meatballs disclosed by the invention, the pork is preserved with the table salt, so that the flavor of the pork is enriched; and raw materials, such as the green tea, having the efficacies of preventing cancer and resisting cancer, are added to the finished products of the meatballs, so that the greasy feeling of the meatballs is alleviated and the flavor of the meatballs is enriched.

The invention relates to a method for preparing cabbage red pigment from purple cabbage. The method comprises the following steps: 1. blanching for inactivation: cleaning the purple cabbage and blanching for inactivating enzyme; 2. extraction: extracting with acid aqueous solution 2-3 times with each time lasting 1-3 hours, and collecting all extracts; 3. precipitant treatment: pumping the extracts into a precipitating tank, adding a precipitant, keeping standing and filtering for removing a precipitate; 4. resin treatment: obtaining the cabbage red pigment by macroporous resin adsorption, water washing, water backwashing, analysis and concentration; 5. ultrafiltration: filtering the cabbage red pigment with a ultrafiltration membrane; 6. concentration with a nanofiltration membrane: condensing with the nano-filtration membrane with the intercepted molecular weight of 200 dalton to obtain liquid cabbage red pigment; 7. microbe sterilization; and 8. spray drying to obtain powdered cabbage red pigment. The method for obtaining the cabbage red pigment has the advantages of high yield, high color number, good solubility and no odor.

The invention relates to crop cultivation and in particular relates to a method for increasing content of anthocyanin in purple cabbage. The method for increasing the content of anthocyanin in the purple cabbage comprises the following steps: rinsing purple cabbage seeds with clear water, then soaking the purple cabbage seeds in melatonin solution for 12-24 hours at the temperature of 20-30 DEG C, washing out and then sowing. The invention provides a new method for promoting accumulation of anthocyanin in the purple cabbage, 10-1000mu mol / L melatonin solution is utilized for soaking the purple cabbage seeds, and anthocyanin content of purple cabbage seedlings can be obviously increased.

The invention relates to an extraction method of red cabbage pigment. Extracting the red cabbage pigment with the red cabbage as a raw material and water as a solvent; treating the pigment liquid with composite pectinase, improving the clarity and the purity of the extracted pigment liquid, determining the optimum additive amount of the composite pectinase, the enzymolysis time, the enzymolysis temperature and the enzymolysis pH; adopting the molecular sieve technology to concentrate and purify the red cabbage pigment further, selecting the optimum macro-porous absorption resin, the optimum absorption temperature and the flow rate, and determining the concentration of the eluent and the de-absorption flow rate; and the red cabbage pigment extracted by the process of the invention not only has high color value and stable color number, but also improves the biological activity of the red cabbage pigment. In addition, the process provides a new method for extraction of the natural pigment by utilizing the red cabbage.

The invention relates to a red cabbage-purple laver composite beverage which contains 20-30% of red cabbage juice, 5-10% of purple laver extractive juice, 0.5-1.1% of xylitol, 0.02-0.06% of protein sugar, 0.08-0.16% of xanthan gum, 0.04-0.08% of carrageenin, 0.08-0.16% of guar gum and the balance of water. The preparation method comprises the following steps: pulping red cabbages to obtain a cabbage juice, extracting dry purple laver to obtain an extractive juice, adding xylitol and protein sugar into water, dissolving by heating, filtering to remove impurities, adding the red cabbage juice and purple laver extractive juice, dissolving the xanthan gum, carrageenin, guar gum and other additives in water, proportionally adding the additive solution into the red cabbage-purple laver extractive juice, adding water, homogenizing, degassing, filling, sterilizing, and cooling to obtain the red cabbage-purple laver composite beverage. The beverage provided by the invention has the advantages of unique flavor and thick scent, tastes sour, sweet, cool and refreshing, has abundant nutritive values, and has the health-care functions of cancer prevention, liver protection and the like, thereby having very wide development prospects.

The invention discloses a cultivation method for red cabbage. The method is characterized by comprising the steps of carrying out seedling raising, carrying out soil preparation, carrying out fix planting, carrying out field management, carrying out disease and insect control, and the like. According to the method, the red cabbage can have the advantages of compact heads, little disease and pest damage, high yield, storage durability and the like; and meanwhile, the method further has the advantages that the steps are simple and are easily grasped by farmers, and large-scale popularization and application are extremely easy.

The invention relates to a dyeing method of Chinese cypress base paper, belonging to the technical field of tobaccos. The method comprises the following specific steps: an in-pulp dyeing method: preparing any natural plant pigment finished product of roselle calyx pigment, red cabbage pigment, black currant pigment, chrysanthema xanthin and safflower yellow into a water solution of which the concentration is 5%, uniformly stirring, then filtering with a sieve of 200-250 meshes, adding the natural plant pigment of which the mass is 3-5% relative to the oven-dried pulp into the Chinese cypress base paper pulp, and simultaneously adding thickening agent of which the mass is 10-20% relative to the oven-dried pulp into the Chinese cypress base paper pulp for dyeing; and a dip dyeing method: mixing cleaned mulberry (the fruit of a mulberry tree) or gardenia fruit (the fruit of a gardenia tree) and water according to the solid-to-liquid ratio of 1:8, boiling for 2-3 hours, then filtering with a sieve of 200-250 meshes, diluting the filtrate with water up to 5 times of the filtrate, adding arabogalactan which is 1-2% relative to the diluted filtrate, and then dipping the white Chinese cypress base paper for 30 seconds. The invention has the advantages of low cost and high safety of the Chinese cypress base paper.

The invention belongs to the field of natural organic chemistry and relates to a method for extracting and separating anthocyanin from red cabbage. The method comprises the following step: firstly, slicing red cabbage; utilizing a solvent (ethyl acetate) for extraction; using deionized water to wash ethyl acetate to remove water-soluble components; concentrating the ethyl acetate solution to obtain an extract; dissolving and cleaning the extract with methanol; using the simulated moving bed chromatographic separation technology for separation to obtain the anthocyanin product. The method has the advantage that as the simulated moving bed chromatographic separation technology is adopted for separation of anthocyanin from red cabbage, the obtained red cabbage anthocyanin product is high in purity. The prepared red cabbage anthocyanin can be widely applied to the fields of health food, cosmetics and the like.

The invention provides dye mixtures for application to human hair, the dye mixtures comprising polyphenolic materials, these materials being obtained from botanical sources. Preferably, the botanical source is fruit, especially fruit selected from blackcurrants, blackberries, blueberries, bilberries, cranberries, grapes, chokeberries, Saskatoon berries, sea-buckthorn, mulberries acai, cherries, red cabbage and / or figs. Preferably, the polyphenolic materials comprise anthocyanin compounds which, most preferably, are aglycone anthocyanidins or glycosylated anthocyanins of the formula (III):wherein R1 and R2 are, independently, H, OH or OCH3, R3 is OH (aglycone anthocyanidins) or a glycosyl group (glycosylated anthocyanins), and x is a counter-ion. The invention also provides methods for the preparation of these dye mixtures and for the use of the dye mixtures in the semi-permanent coloration of human hair.

The invention discloses a health-care heat-clearing noodle. The health-care heat-clearing noodle is prepared from the following raw materials in parts by weight: 60-70 parts of wheat, 40-50 parts of mung beans, 30-40 parts of millets, 2-3 parts of Ris confusa Seuluy, 1-2 parts of rootlets of Angelica sinensis, 1-2 parts of Radix Cudramiae, 1-2 parts of eupatorium, 20-25 parts of Chinese tumion seeds, 18-24 parts of mung bean sprouts, 20-26 parts of red cabbage, 22-28 parts of flammulina velutipes, 20-30 parts of soybean milk, 20-25 parts of pork liver, 1-2 parts of food improving agents and an appropriate amount of water. The noodle adopts wheat, mung beans and millets as main raw materials, wherein the mung beans have the effects of clearing heat, resolving hundreds of toxins, removing dampness, detoxicating, protecting liver, alleviating water retention, preventing dyspepsia and sore in mouth, preventing regurgitation and vomiting and nourishing yin and blood; the Chinese tumion seeds have the effects of moistening skin, delaying senescence, eliminating malnutritional stagnation, moistening lung, lubricating intestines, preventing phlegm and stopping coughing and killing insects; and the mung bean sprout has the efficacies of clearing away heat and toxic materials, increasing urine and dehumidifying; and the flammulina velutipes has the efficacies of tonifying liver, benefiting intestines and stomach and resisting cancer.

The invention provides a red cabbage seed germination method which includes specific steps of disinfecting, seed soaking, drying in the shade, pile fermentation, rubbing, and constant-temperature germinating. By the red cabbage seed germination method, a dormant state of seeds is broken, germ differentiation is facilitated, and germination time of red cabbage seeds is shortened; the red cabbage seeds treated by the method have high germination unifoumity and high germination rate; red cabbages grown from the seeds are fresh, tender and good in taste and high in nutrition value; besides, planting cost is reduced, economic benefit is improved, and accordingly the red cabbage seed germination method is applicable to production and promotion in scale.

The invention discloses red cabbage fermented wine. A preparation method comprises the following steps: selecting fresh red cabbage and removing the rot part; cleaning and cutting the outer leaves into shreds; quickly inactivating at 70-120 DEG C and homogenizing to obtain red cabbage pulp; mixing the red cabbage pulp and soybean milk in a mass ratio of (10:1)-(3:1); adjusting the sugar degree to 20-25 Bx degree and pH value to 3.0-3.5; adding appropriate yeast and fermenting for 7-14 days at a constant temperature of 20-25 DEG C; after the fermentation, separating the fermented supernate, and aging the supernate at 4-15 DEG C to obtain aged vegetable wine; adding other rood materials and medicinal materials and soaking; and blending the flavor to finally obtain the red cabbage fermented wine. The red cabbage fermented wine disclosed by the invention appears purple red while the color is bright and lasting; and the red cabbage fermented wine has good nutritional value, medicinal value and healthcare effect. The red cabbage fermented wine disclosed by the invention has broad market prospect and remarkably high commercial value and also brings good social and economic benefits.

The invention provides a nutrient and healthcare vegetable biscuit and a preparation method thereof and relates to the technical field of nutrient biscuits. The nutrient and healthcare vegetable biscuit is prepared from raw materials as follows: whole wheat flour, chive, decavitamin, red cabbages, carrots, kelp, celery, broccoli, vegetables, eggs, edible oil, table salt, corn flour, radix notoginseng powder, radix puerariae powder, white granulated sugar, gamma-aminobutyric acid, L-alanine and glycerol monostearate. The nutrient and healthcare vegetable biscuit reserves nutrient values of grains and vegetables to the greatest extent and is suitable for people with three highs and obesity people. Meanwhile, the product has improved stability and has the characteristics of balanced nutrients, eating convenience, unique taste and the like.

The invention relates to the technical field of agricultural planting and particularly relates to a method for interplanting red cabbages below apple trees. The method comprises the following steps: land selection, land preparation, seedling culture and field management. A planting mode of interplanting apple trees and red cabbages is adopted; in the planting process, a scientific and reasonable planting method is adopted, and the land utilization rate is effectively increased; meanwhile, due to the drug property of the red cabbages, the stress resistance of the apple trees is effectively enhanced in the planting, and the yield of apples and red cabbages is effectively increased; compared with a disclosed method of separately planting red cabbages and apples, the yield of the red cabbages is increased by 5.4-6.2%, the fruiting rate of the apples is high; good harvests of the red cabbages and the apples are truly realized.

The invention discloses anti-aging beef paste, which is prepared from the following raw materials in parts by weight: 55 to 65 parts of beef, 20 to 30 parts of red cabbage, 15 to 20 parts of baby cabbage, 20 to 25 parts of rambutan, 20 to 30 parts of wax apple, 30 to 40 parts of bean paste, 20 to 30 parts of vegetable oil, 1 to 2 parts of fennel, 1 to 2 parts of cinnamon, 1 to 2 parts of rosewood heart wood, 1 to 2 parts of pogonatherum crinitum, 1 to 2 parts of Chinese pulsatilla roots, 1 to 3 parts of rhodiola rosea, 1 to 2 parts of a food modifier and a proper amount of water. The beef paste tastes delicious, and also has the effects of reinforcing qi, nourishing blood and anti-aging; red cabbage has the effects of anti-aging, preventing insects, relieving itching, losing weighing, preventing constipation, relieving arthralgia and the like; baby cabbage has the effects of removing toxin, diminishing swelling, preventing and resisting cancer, promoting the peristalsis of colons, inducing diuresis, clearing heat, increasing appetite and helping digestion; rambutan contains rich vitamins such as vitamins A, B and C and rich minerals such as potassium, calcium, magnesium and phosphorus, and has the effects of nourishing, strengthening, blood replenishing, vital energy regulation, hair and skin revitalizing, disease resistance enhancement, physical strength supplementation, diarrhea and abdominal cold and cool discomfort improvement, dizziness improvement and the like; wax apple also has the food therapeutic effects of appetite promotion, lung moistening, cough relieving, phlegm elimination, diuresis inducing, antipyresis, heart quieting, nerve calming and the like.

The invention discloses a beauty maintaining and youth keeping soft-shelled turtle health soup and a preparation method thereof. The soup is composed of soft-shelled turtle, Cicer arietinum, Carica papaya, lotus root, walnut kernel, cress, peach gum, peanut sprout, asparagus, tremella, red cabbage juice, Caulis Polygoni Multiflori, azalea, Chinese mosla herb, Fructus Broussonetiae, fried chicken's gizzard-membrane, Habenaria finetiana, brown sugar, rice vinegar, salt, and other raw materials. The soft-shelled turtle meat involved in the invention has the effects of nourishing yin and cooling blood, tonifying the body and regulating the middle warmer, nourishing kidney and strengthening bone, etc., and the various food materials and Chinese herbs also have the efficacy of lowering blood fat, nourishing liver and kidney, invigorating spleen and stomach, promoting metabolism, maintaining beauty and keeping youth, and delaying the aging process.

The invention discloses an eel and peanut-containing nutritional seasoning and a preparation method thereof. The seasoning comprises, by weight, 20-30 parts of white pepper powder, 20-25 parts of dried minced scallion, 20-30 parts of spice powder, 15-20 parts of eel ball, 9-11 parts of a cabbage juice, 6-8 parts of pickled vegetable, 6-7 parts of baked peanut, 5-7 parts of Chinese flowering apple-shaped cake, 8-9 parts of Blue bar fungus, 6-7 parts of fertilized egg, 4-5 parts of red cabbage, 10-13 parts of fresh robiniae, 13-15 parts of corn germ oil, 1-2 parts of Herba Taraxaci, 1-2 parts of broad bean skin, 1-2 parts of hairy chestnut root, 1-2 parts of bitter bamboo leaf, 1-2 parts of Wrinkled Gianthyssop, a proper amount of water and 15-20 parts of a nutritional assistant. The eel ball used in the invention has the efficacies of deficiency tonifying, blood nourishing, dampness eliminating and fatigue preventing, the baked peanut is nutritious and delicious and has the efficacies of ageing resisting, blood clotting, bleeding stopping, blood nourishing, lactation promoting, growth promoting and memory enhancing, and the above added traditional Chinese medicines have the efficacies of heat clearing, restlessness relieving, thirst quenching and urination promoting.

The invention discloses a stomach tube intubation depth identification device and a manufacturing method thereof. The stomach tube intubation depth identification device disclosed by the invention comprises a stomach tube, and a guide wire capable of being inserted into the stomach tube, wherein the guide wire is provided pH cotton yarn, and the pH cotton yarn is obtained by adsorbing the juice of red cabbage and drying; and the stomach tube is provided with a stomach tube hole, and the stomach tube hole is adjacent to the tail end of the stomach tube. The manufacturing method of the stomach tube intubation depth identification device disclosed by the invention comprises the following steps of: respectively taking one stomach tube with the stomach tube hole, and one guide wire capable of being inserted into the stomach tube; taking the cotton yarn; and coiling the pH cotton yarn on the guide wire, wherein the pH cotton yarn is obtained by adsorbing the juice of red cabbage and drying. The stomach tube intubation depth identification device is nontoxic and harmless, and low in cost; and the cotton yarn contains the acid-base mixed indicator, but the acid-base mixed indicator is purely extracted from the vegetable, namely the red cabbage, so that the acid-base mixed indicator is nontoxic and harmless to a human body, steady in chemical properties, free from time influence and low in cost.

The invention discloses a method used to remove the peculiar smell of crucifer pigment extract. The technical proposal of the method comprises the following steps: pigment extract is added in a DPCD treater to carry out DPCD treatment for 10 to 60 min under 7 MPa to 45 MPa; then, medium-speed decompression and quick-speed decompression are carried out in turn; and finally, when pressure is dropped to normal pressure, pigment extract is discharged. The method, which can remove peculiar smell while effectively ensuring the quality of the pigment extract, has a short production cycle and saves energy resource; meanwhile, during removing the peculiar smell, the method can also sterilize the pigment extract, thereby prolonging product storage period, shortening manufacturing chain and increasing production efficiency. The method can be used to remove the peculiar smell not only in the pigment extract of crucifer such as red cabbage, but also in the extract of other natural products.

The invention discloses blue honeysuckle five-vitamin composite jam which comprises the following components in parts by weight: 30 to 40 parts of blue honeysuckle and cherry composite fermented juice, 10 to 15 parts of tomato pulp, 10 to 15 parts of red cabbage juice and 2 to 4 parts of yamazeri superfine powder. According to the blue honeysuckle five-vitamin composite jam, five fruits and vegetables, i.e. blue honeysuckles, cherries, tomatoes, yamazeri and red cabbages, are scientifically combined, so that the effect of synergistically improving the oxidation resistance of the jam is achieved, the effects of preventing cardiovascular and cerebrovascular diseases, preventing eye diseases, protecting eyesight and the like of the jam are indirectly proven, and meanwhile, the blood pressure reduction effect of the jam is also synergistically improved. The invention also discloses a making method for the blue honeysuckle five-vitamin composite jam. By the method, the jam is fine in texture, higher in liquidity and free of water separation.

The invention discloses the Chinese sauerkraut for promoting appetite and helping digestion, wherein the Chinese sauerkraut for promoting appetite and helping digestion comprises the raw materials in part by weight as follows: red cabbage, traditional Chinese medicine and salted seasoning, 70-80% of red cabbage, 12-22% of traditional Chinese medicine and 6-8% of salted seasoning; the traditional Chinese medicine comprises 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of pericarpium citri reticulatae, 8 parts of radix polygonati officinalis and 6 parts of radix ophiopogonis; the salted seasoning comprises 65 parts of refined salt, 5 parts of white spirit, 10 parts of crystal sugar, 5 parts of cane sugar, 5 parts of pepper and 10 parts of aniseed. The Chinese sauerkraut for promoting appetite and helping digestion has the effect of tonifying Qi and spleen, promoting appetite and helping digestion after using for a long time.

The blood supplementing noodle is characterized by being composed of the following raw materials (parts by weight): 400-410 flour, 35-40 towel gourds, 3-4 towel gourd leaves, 2-3 towel gourd sponge, 3-4 towel gourd vine, 20-22 red cabbages, 18-20 Chinese chive, 5-6 soft-shelled turtle, 80-85 rubus idaeusl juice, 30-35 pig blood, 5-6 egg white powder, 20-22 preserves,7-8 Chinese red pepper powder, 4-5 coffee powder, 5-6 wild jujube seeds, 3-4 Chinese foxlove, 2-3 paeonia lactiflora, 4-5 ginseng, 2-3 lancea tibetica, 2-3 wilson passionflower herb, 50-55 bamboo charcoal powder, 8-9 maltose, 25-30 peanut oil and 8-9 nutritional additives. The noodle is prepared from particles through baking, and the particles are prepared from the traditional Chinese medicines which are bonded, the maltose and the bamboo charcoal powder, the effective ingredients of the above materials penetrating into the noodle. The added pig blood can enrich the blood, and the various added fruits and vegetables are rich in nutrition.