270 results about "Varieties of Chinese" patented technology

The invention is a kind of Chinese and foreign languages double-way automatic translation method which is based on the sentential form conversion and adopts the Chinese phonetic codes with the word as the unit, and it belongs to the automatic translation technology field. By the method we can translate Chinese and another language such as English to each other expediently, on one hand, it overcomes the present faults that all the Chinese-foreign languages translation can only be done by the Chinese characters and Chinese spelling because of that Chinese uses the connecting written Chinese phonetic codes by word which only adopts twenty-six Latin letters as the code element and includes Chinese sound, rhythm and tone to expresses information when translating, that Chinese characters and Chinese phonetic signs can not be compatible with ASCII codes completely and the malpractice that before every translation, the Chinese information that Chinese characters expresses has to be divided to single word, on the other hand, because of adopting the sentential form conversion method which bases on the lexical and the syntax system coincident with the goal language, to make the automatic translation method more exact than the traditional translation method, and the effectiveness better. However the inputting Chinese form is Chinese characters, Chinese spelling or Chinese phonetic codes, it can not only translates by the traditional method but also translate after changing the Chinese characters to Chinese phonetic codes, likely, if needed, the Chinese phonetic codes gotten after translation can not only express the Chinese information directly, but also be conversed to Chinese characters, Chinese spelling, Chinese sound, Chinese special person, Chinese localism or minority language sound.

The present invention relates to honey eel dried bean curd and a preparation method thereof, and the honey eel dried bean curd is characterized by comprising the following raw materials by weight: 500-550 parts of soybean, 1-1.2 parts of pitaya flower, 2-2.3 parts of lotus leaf, 1.8-2 parts of momordica grosvenori leaf, 0.8-1 part of hangzhou white chrysanthemum, 1-1.2 parts of caragana korshinskii root, 1.1-1.3 parts of japanese banana flower, 0.8-1 part of plumbago zeylanica, 7-9 parts of jam, 5-6 parts of oat powder, 8-10 parts of honey, 60-65 parts of eel meat, 5-6 parts of raisins, 10-12 parts of coix seed, 3-4 parts of pork floss, 11-13 parts of gypsum and 40-50 parts of a nutritional health care fluid. The honey eel dried bean curd is added with eel meat, so that the honey eel dried bean curd is delicious in taste; the jam and the honey added in the processing process bring a trace of freshness and sweetness, in addition, the honey eel dried bean curd is also added with a variety of Chinese herbal medicines, so that the honey eel dried bean curd can achieve the effects of calming liver, improving eyesight, clearing heat, detoxifying, and promoting qi to activate blood by regular consumption, and is a leisure and healthy food.

The invention discloses a character recognition method based on deep learning. The method includes the construction phase of a spatial transform layer and the construction and training phase of a deep convolutional neural network. The spatial transform layer consists of three parts: a positioning network receives a feature map as an input, enables the feature map to pass through a series of hidden layers, and then outputs a parameter of spatial transform, wherein the parameter is to be used for the feature map; a grid generator generates sampling grids by using the parameter generated in the first part; and a sampler takes the feature map and the sampling grids as inputs, samples the feature map at grid points, and finally obtains an output feature map result. The spatial transform layer can be differentiated. By the spatial transform layer, image data can be spatially processed in the network so that the network can learn the invariance of the space distortion and avoid the need for manually generating a large number of deformed samples in traditional convolutional network training. In addition, by building deeper volumes and neural networks, a better recognition effect is realized on a large variety of Chinese characters.

The invention discloses a vinous black jujube whitebait dry, and the vinous black jujube whitebait dry is prepared by the raw materials in parts by weight: 200-210 parts of whitebait, 1-1.2 parts of bunge cherry seed, 1-1.3 parts of gorgon fruit, 0.8-1 parts of bighead atractylodes rhizome, 0.7-0.9 parts of osmanthus fragrans, 0.9-1.2 parts of emblic leafflower fruit, 1-1.1 parts of phoenix-tail fern, 1-2 parts of melon, 2-3 parts of sweet potato, 2-3 parts of mango, 3-4 parts of black jujube, 1-2 parts of brown sugar, 2-3 parts of orange,1-2 parts of caraway, 1-2 parts of colza oil, 4-5 parts of sorghum, 2-3 parts of Chinese vodka and 4-5 parts of nutrition additives; the whitebait dry is rich in nutrition, the melon, black jujube and caraway can enrich the taste of the whitebait dry for having more delicious, the precursor composition of carotene of the vitamin A in the mango is very high and the mango is fine and smooth, unique in taste, rich in nutrition; in addition, the vinous black jujube whitebait dry has the effect of invigorating spleen-stomach and replenishing Qi, tonifying the kidney and keeping vital essence, moistening dryness and laxation and clearing Qi and water by adding a variety of Chinese herbal medicine during the producing process.

The invention discloses crab flavor mayonnaise and a preparation method thereof, and the crab flavor mayonnaise is characterized by being prepared from the following raw materials by weight: 2-3 parts of dodder, 3-4 parts of ganoderma lucidum, 4-5 parts of sweet scented osmanthus, 2-3 parts of lophatherum gracile, 4-4.5 parts of momordica grosvenori flower, 1.8-2 parts of machilus leptophylla hand.-mazz., 1-2 parts of polypodium hymenodes kunze, 3-3.5 parts of donkey hide gelatin, 60-65 parts of egg yolk, 4-5 parts of apple, 3-4 parts of asparagus lettuce, 3-4 parts of toona sinensis leaf, 4-5 parts of brown rice, 3-4 parts of red kojic rice, 4-5 parts of water chestnut, 4-5 parts of cashew nut, 7-8 parts of sweetened bean paste, 80-90 parts of rapeseed oil, 50-55 parts of crab meat, 6-7 parts of pomegranate wine, 3-4 parts of rice vinegar, 50-55 parts of milk and 6-8 parts of a nutritional additive. The crab flavor mayonnaise has good taste, is rich in milk fragrance, tastes sweet, is reasonable and scientific in formula, and can tonify the body by combination of nutrition of a variety of seafood, grains and nuts; in addition, the crab flavor mayonnaise is also added with a variety of Chinese herbal medicines, can reach the effects of tonifying kidney, nourishing liver, tonifying spleen, benefiting stomach, nourishing blood, activating blood, and lowering lipid by regular consumption, and is a kind of green healthy food.

The invention discloses a processing technology of flavor liquor-marinated fish. The processing technology comprises the specific steps of: (1) pretreating the fish body; (2) lowering lipid and removing fishy smell; (3) preserving: putting the drained fish pieces into a marinade soup, soaking at 25-30 DEG C for 70-90 min, wherein the formula of the marinade soup for per 1000g of fish comprises: 50g of flavor material, 15g of monosodium glutamate, 25g of lees liquor, 20-50g of salt, 0.4-0.6g of ginger powder and 15-25g of white sugar; (4) drying; (5) conducting vacuum packaging; and (6) sterilizing and cooling. The processing technology ensures the taste of the fish, and the use of a blended preparation comprising a variety of Chinese herbal medicines can improve the nutritional value of fish to realize health effect on human body.

The invention relates to a pulp lily dried bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 0.8-1 of Dictyophora indusiata, 1-2 of red ginseng, 1-1.2 of ophiopogon japonicas, 2-3 of almond, 1-2 of loquat leaf, 0.8-1 of Gorgon fruit, 3-4 of tremella, 4-5 of longan pulp, 2-3 of hazelnut kernel, 1-2 of red beet powder, 1-2 of astragalus polysaccharide, 4-5 of lily, 2-3 of spina date seed, 1-2 of Polygonatum, 1-1.2 of clove, 5-6 of minced lean pork, 2-2.5 of gypsum, and 4-5 of a nutritional additive. The dried bean curd provided by the invention has pleasant aroma and a health care effect. The added lily contain some special nutritional components like colchicines and other alkaloid, not only has good nourishing efficacy, but also has certain preventive and therapeutic effects on a plurality of seasonal diseases caused by autumn dry climate. In addition, the pulp lily dried bean curd provided by the invention is added with a variety of Chinese herbal medicines during processing, thus having the efficacy of tonifying Qi and nourishing Yin, invigorating spleen and moistening lung, benefiting kidney and warming the middle jiao, invigorating qi and nourishing brain.

The invention relates to a rice aroma beef sauce and a preparation method thereof. The rice aroma beef sauce is characterized in that the rice aroma beef sauce is prepared from the following raw materials by weight: 50-55 parts of beef, 2-2.4 parts of creeping liriope, 1-1.2 parts of equisetum hyemale l, 0.8-1 part of american ginseng, 1-1.2 parts of rehmannia glutinosa(gae-rtn.) libosch, 0.9-1 part of gerbera anandria (linn.)sch.-bip, 1.1-1.4 parts of monochoria vaginalis, 3-4 parts of propolis, 7-8 parts of hulless barley powder, 3-4 parts of capsella bursa-pastoris, 4-5 parts of flammulina velutipes, 4-4.5 parts of garlic sprouts, 22-25 parts of sunflower seed kernel, 30-35 parts of glutinous rice, 10-11 parts of crab meat, 0.1-0.2 part of a composite flavor protease, 350-370 parts of sweet flour paste, and 4-5 parts of a nutritional additive. According to the present invention, the aroma and the sweet taste of the glutinous rice and the delicious taste of the crab meat are fused into the rice aroma beef sauce, such that the rice aroma beef sauce has the unique flavor; the rice aroma beef sauce is rich in nutrition, wherein the hulless barley powder is rich in dietary fibers so as to remove toxins from the body, and the garlic sprouts contain capsaicine so as to provide effects of sterilization and influenza prevention; and the rice aroma beef sauce further contains a variety of Chinese herbal ingredients so as to provide effects of lung moisturizing, heart-fire clearing, eyesight improving, nebula removing, qi reinforcing and yin nourishing after regular taking.

The invention provides a large-range fluctuation Chinese dialect speech recognition processing method and an intelligent robot. The method comprises the steps: S1, carrying out the speech recognition of an audio signal of a user, and returning a recognition result to a management center after speech recognition; S2, building a mapping table between a preset target keyword and the recognition result after speech recognition; S3, recognizing an audio control instruction of the user in real time, and carrying out the mapping of a real-time recognized audio control instruction result to an address list through the mapping table. The method can well solve the problem that the accurate speech recognition cannot be achieved because of the Chinese dialect or the accent of the user, improves the speech recognition accuracy and adaptability of the Chinese dialect, is very wide in application range, is not just confined to the recognition of the standard Mandarin, is suitable for various types of Chinese dialects and accents of the users, and can greatly improve the speed recognition adaptability and recognition rate for the elders.

The invention discloses fish fragrant broad bean sauce and a preparation method thereof, and the fish fragrant broad bean sauce is characterized by being prepared from the following raw materials by weight: 1-2 parts of butterflybush flower, 1.4-1.8 parts of Chinese violet, 2-2.2 parts of gentiana scabra bge, 1.2-1.4 parts of phacellanthus tubiflorus, 1.1-1.5 parts of lavender, 1-1.1 parts of habenaria ciliolaris kranz1, 0.9-1 part of cyperus iria Linn., 20-22 parts of highland barley powder, 4-5 parts of wheat germ powder, 20-22 parts of purslane, 25-27 parts of cabbage, 6-7 parts of liquor, 5-6 parts of vinegar, 50-55 parts of eel meat, 10-11 parts of pickled pepper, 10-11 parts of small shrimp, 2-3 parts of aniseed powder, 40-43 parts of red yeast rice, 200-220 parts of broad bean paste, 3-4 parts of peanut oil and 7-8 parts of a nutritional additive. The fish fragrant broad bean sauce has good taste, and is unique in flavor, and reasonable and scientific in formula; the added eel meat is rich in vitamin A, DHA (docosahexaenoic acid), lecithin, and the like, and can improve vision, tonify brain and strengthen body; at the same time, the fish fragrant broad bean sauce is also added with a variety of vegetables, so that the nutrition of the fish fragrant broad bean sauce is enriched; in addition, the fish fragrant broad bean sauce is also added with a variety of Chinese herbal medicines, can nourish liver, improve eyesight, nourish yin, tonify kidney, nourish and tonify blood, clear away heat and remove toxic materials.

The invention relates to a vinegar flavor corn bean curd, which is prepared from the following raw materials by weight part: 100-110 of soybean, 1-1.2 of inula flower, 1-1.1 of acanthopanax senticosus leaf, 2-3 of maple syrup, 0.8-1 of chicory, 1-1.1 of brassica juncea seed, 1-1.2 of horseshoe leaf, 4-5 of navel orange, 4-5 of myrica rubra, 3-4 of green bean sprout, 3-4 of green soy bean, 3-4 of rice vinegar, 9-10 of corn, 2-3 of bovine bone marrow, 2-3 of fish glue powder, 4-5 of coconut meat, 3-4 of honey, 1-2 of brine, and 4-5 of a nutritional additive. The bean curd provided by the invention can promote digestion and increase appetite. The added corn is rich in glutamic acid, which can promote brain development and prevent middle-aged weight gain. Abundant vitamin E also can help resist senility and soften blood vessels. In addition, during processing, the vinegar flavor corn bean curd provided by the invention is added with a variety of Chinese herbal medicines, thus having the efficacy of dredging channels, improving eyesight, nourishing the middle jiao and boosting essence, strengthening muscles and bones, promoting diuresis and removing blood stasis.

The present invention relates to tea fragrant rice porridge and a preparation method thereof, and the tea fragrant rice porridge is characterized by comprising the following raw materials by weight: 100-110 parts of millet, 30-35 parts of oatmeal, 2-3 parts of rhizoma ligustici wallichii, 3-4 parts of radix linderae leaf, 3-4 parts of bunge cherry seed, 1-2 parts of amomum villosum, 2.5-3.5 parts of rhizoma atractylodis, 2-3 parts of campylotropis macrocarpa root, 1-2 parts of tetrastigma obtectum, 2-3 parts of black sesame seed, 20-25 parts of tea leaf, 1-2 parts of jam, 4-5 parts of cashew, 30-33 parts of pork ribs, 7-8 parts of egg liquid, 10-12 parts of frozen bean curd, 8-9 parts of fermented soya beans and 7-8 parts of a nutritional additive. The tea fragrant rice porridge is sweet, glutinous and delicious, the stir-fried millet and black sesame seed are mixed with tea fragrance, so that the tea fragrant rice porridge is unique in taste; at the same time, the tea fragrant rice porridge is also added with the pork ribs, nuts and the like, so that the tea fragrant rice porridge is comprehensive and complete in nutrition; in addition, the tea fragrant rice porridge is also added with a variety of Chinese herbal medicines with the effects of invigorating the circulation of qi and blood, moistening dryness, smoothing intestines, improving eyesight and tonifying spleen.

The invention discloses a method for breeding the variety of zedoary, which is a traditional Chinese medicine. The method is carried out by combining a breeding method with the characteristics of vegetative propagation of the zedoary, and overcomes the defects that the prior zedoary is chaotic in germplasm, degraded in variety, low in yield and poor in quality, and has no excellent variety in cultivation. The method comprises the following concrete steps: a zedoary breeding target is determined first; an excellent individual plant is selected from wild or cultivated population materials; the selected excellent individual plant is subjected to indoor plant test after harvest; an elected individual plant is propagated into a strain; an elected excellent strain is propagated into a breed strain after indoor plant test; then an excellent breed strain and other seeds for production are subjected to variety comparative test; and the excellent breed strain is finally bred into a new excellent variety. The growth vigor and feature of plants, the weight of the individual zedoary plant and zedoary oil content are taken as election indices all the time in the whole breeding process.

The present invention relates to fruit grain dried bean curd and a preparation method thereof, and the fruit grain dried bean curd is characterized by comprising the following raw materials by weight: 120-130 parts of soybean, 3-4 parts of medicinal indianmulberry root, 4-5 parts of cortex lycii radicis, 5-7 parts of honeysuckle, 2-3 parts of radix achyranthis bidentatae, 4-5 parts of raisin tree seed, 2-3 parts of lecanthus peduncularis, 3-4 parts of cheilosoria chusana, 7-8 parts of apple, 5-6 parts of snow pear, 2-3 parts of yogurt, 4-5 parts of fishbone, 5-6 parts of red yeast rice, 3-4 parts of green soybean meal, 25-30 parts of red wine, 2.8-3 parts of gypsum and 15-18 parts of a nutritional health care fluid. The fruit grain dried bean curd is added with a variety of fruits, so that the fruit grain dried bean curd is delicious and fragrant, and vitamin content is increased; at the same time, the fruit grain dried bean curd is cooked with the red wine, so that the fruit grain dried bean curd is unique in flavor; in addition, the fruit grain dried bean curd is also added with a variety of Chinese herbal medicines in the processing process, so that the fruit grain dried bean curd can achieve the effects of strengthening tendons and bones, activating blood to promote menstruation, tonifying liver, nourishing kidney, clearing heat and detoxifying.

The invention relates to a coarse cereal beef sauce and a preparation method thereof. The coarse cereal beef sauce is characterized in that the coarse cereal beef sauce is prepared from the following raw materials by weight: 80-90 parts of beef, 0.8-1 part of lobed kudzuvine root, 1-1.2 parts of citrus aurantium, 0.7-0.8 part of flower of intermediate peashrub, 1.1-1.3 parts of lychee exocarp, 0.5-0.7 part of ginseng leaf, 0.9-1 part of sarcopyramis parvifolia, 0.8-0.9 part of song muye, 4-5 parts of silky fowl meat, 20-25 parts of broad bean, 18-20 parts of rice, 20-23 parts of panicum miliaceum, 500-550 parts of sweet flour paste, 25-27 parts of pear, 30-35 parts of eggplant, 32-33 parts of cucumber, 6-7 parts of peanut oil, 12-13 parts of crystal sugar, 10-12 parts of shredded coconut stuffing, 10-12 parts of peeled shrimp, and 8-9 parts of a nutritional additive. According to the present invention, the coarse cereal beef sauce has a good taste, the nutrition and the flavor of the beef are maintained during the processing process, the fresh aroma of the rice, the panicum miliaceum and other coarse cereals is fused, and the pear, the eggplant and other fruits and vegetables are matched, such that the nutrition of the coarse cereal beef sauce is comprehensive and balanced; and the coarse cereal beef sauce is added with a variety of Chinese herbs so as to provide effects of blood pressure lowering, qi circulation promoting, middle energizer alleviating, yin nourishing, liver pacifying, qi reinforcing, lung benefiting, diuresis inducing and edema alleviating.

The invention relates to a salty yogurt which is formed by adding salty soup in 1000 parts by weight of yogurt, the salty soup comprises the following components: 0.001-0.5 part by weight of salt, 0.001-0.6 part by weight of monosodium glutamate, 0-0.25 part by weight of onion powder, 0-0.25 part by weight of soy sauce powder and 0.1-4.9 parts by weight of water, the salty soup can further comprise a seasoning packet of stewed beef flavor, the seasoning packet of curry flavor, the seasoning packet of mushroom chicken flavor or the seasoning packet of corn thick soup flavor, thereby preparing the yogurt with a variety of Chinese flavors. The invention further provides a method for preparing the salty yogurt, wherein the method is simple and the salty yogurt can be largely produced through industrialization. In general, the invention provides the salty yogurt which breaks through the traditional concept and can be industrially produced.

The invention discloses a navel dressing and nursing agent used for treatment after prostatectomy, aiming to solve the problem of treatment after prostatectomy. The navel dressing and nursing agent used for treatment after prostatectomy is characterized by being prepared from a variety of Chinese medicinal herbs (raw materials) in parts by weight: 6-10 parts of timothy grass, 8-15 parts of holy basil, 8-15 parts of asarum pulchellum, 6-10 parts of Viola arcuata, 6-10 parts of betula luminifera bark, 8-15 parts of jasminum grandiflorum, 6-10 parts of allium caelureum, 8-15 parts of fructus liquidambaris and 3-6 parts of gorgon euryale seed. The clinical experiments prove that the navel dressing and nursing agent used for treatment after prostatectomy has the characteristics of good curative effect and high safety and is worthy of clinical application and popularization.

The invention discloses nutritional dried bean curd and a preparation method thereof, and the nutritional dried bean curd is characterized by being prepared from the following raw materials by weight: 100-110 parts of soya bean, 3-4 parts of rhodiola, 1-2 parts of rhizoma polygonati, 4-5 parts of mulberry, 3-4 parts of chicken's gizzard-membrane, 4-5 parts of notoginseng flower, 2-3 parts of ricepaperplant root, 2-3 parts of folium quercidentaatae, 15-20 parts of bitter buckwheat, 2-3 parts of cream, 8-10 parts of lemon pulp, 20-22 parts of corn, 15-20 parts of sweet potato, 9-12 parts of coprinus comatus, 18-20 parts of rock candy, 30-35 parts of fermented glutinous rice juice, 2.3-2.5 parts of gypsum and 15-20 parts of a nutrition health care liquid. The nutritional dried bean curd is sweet and delicious, and unique in flavor, the formula is reasonable and scientific, and the nutrition is comprehensive and complete; at the same time, the nutritional dried bean curd is also added with a variety of Chinese herbal medicines, has the effects of benefiting wisdom, nourishing heart, tonifying spleen, replenishing qi, nourishing Yin, nourishing blood, tonifying spleen, lubricating intestines, calming liver and reducing the blood pressure, and is a leisure and healthcare food.

The invention discloses pork black rice porridge and a preparation method thereof, and the pork black rice porridge is characterized by being prepared from the following raw materials by weight: 110-120 parts of black rice, 2-3 parts of sophora japonica, 1-2 parts of notoginseng flower, 3-4 parts of ageratum leaf, 2-3 parts of cynomorium songaricum, 1.5-2 parts of caragana microphylla flower, 2.5-4 parts of oak tree leaf, 1-2 parts of eriophorum comosum(Wall.)Nees, 60-65 parts of pork, 10-12 parts of pepper, 9-10 parts of olive oil, 12-15 parts of peanut kernel, 10-11 parts of shelled melon seed, 16-19 parts of black beans, 6-8 parts of milk, 5-7 parts of tomato, 9-10 parts of carrot, 11-15 parts of angelica keiskei, 1-1.2 parts of lactic acid bacteria and 8-9 parts of a nutritional additive. The black rice is ground into a thick liquid, and is fermented, so that the pork black rice porridge is peculiar in flavor; at the same time, the pork black rice porridge is reasonable and scientific in formula, the pork black rice porridge is added with nuts, vegetables, and the like, is comprehensive and balanced in nutrition; in addition, the pork black rice porridge also contains a variety of Chinese herbal medicine compositions, can reach the effects of removing heat from the liver, improving eyesight, regulating vital energy, harmonizing stomach, tonifying kidney, benefitting intestines, nourishing yin and nourishing blood by regular consumption, and is a kind of green and healthy food.

The invention relates to Chinese cabbage EST-SSR labeled primers and an application thereof to identification of varieties, belonging to the technical field of molecular biology. The invention provides sequences of a Chinese cabbage EST-SSR labeled primer BRE28, a Chinese cabbage EST-SSR labeled primer BRE121 and a Chinese cabbage EST-SSR labeled primer BRE131, and an application of the labeled primers to identification of varieties of Chinese cabbages. The amplified products of the EST-SSR primers of the invention are in parental complementary banding patterns which have obvious size difference, thus hybrids and parental inbred lines can be well distinguished, and different varieties of the Chinese cabbages can be identified. The amplified products among individuals in the same variety have consistent banding patterns.

The invention discloses a dialect species recognition method based on an extended convolutional neural network. Dialects have rich cultural deposits as a unique national culture. If the Chinese dialect recognition is systematized, the dialects are classified and summarized to determine the species of the dialects. Three dialects are mainly selected, a corpus is constructed, audio data is digitizedand preprocessed, radiation of lips to voice signals is removed, high-frequency resolution is improved, and it is guaranteed that the voice signals have short-time stability after framing. The methodcomprises the following steps: extracting an acoustic feature Mel frequency cepstrum coefficient MFCC, log-mel filter of an audio, training by using a convolutional neural network CNN based on extended convolution, and fusing the acoustic feature MFCC, log-mel filter into a residouble network ResNet; and storing the optimal model, arranging classification labels, and storing mapping between labelclassifications and dialects. The judgment of a person is simulated in a deep learning mode to distinguish the types of dialects. The result shows that the method can improve the recognition accuracyto more than 90%, and can be used in the fields of dialect accent recognition and the like.

The invention discloses a feed additive for improving growth immune function of broilers, and the feed additive includes astragalus, folium isatidis, herba leonuri, hawthorn, malt, medicated leaven, pine needle powder, gastrodia armillaria mellea powder and a carrier. The invention also provides a preparation method and an application method of the feed additive. A variety of Chinese herbal medicines and the gastrodia armillaria mellea are used as main raw materials for preparing the feed additive to realize the coordination linkage of the Chinese herbal medicines and the gastrodia armillaria mellea, the broiler daily feed intake and daily weight gain are significantly increased, the mortality and the feed conversion ratio are decreased significantly and the broiler immunity (including immune organ indexes, hemagglutination inhibition antibody titer, peripheral lymphocyte transformation rate, NK (natural killer) cell activity, IL (interleukin) activity indexes) is significantly enhanced.

The invention discloses a milk flavor enoki mushroom health drink and a preparation method thereof. The milk flavor enoki mushroom health drink is characterized by being prepared from the following raw materials in parts by weight: 30-35 parts of enoki mushroom, 3-4 parts of curcuma longa, 2-3 parts of figwort, 1-2 parts of dried rehmannia root, 1.5-2 parts of siraitia grosvenorii flower, 1.9-2.2 parts of polyporus umbellatus, 2.5-3 parts of scirpus triangulatus roxb, 1.8-2 parts of villose themeda rhizome, 5-6 parts of preserved plum pulp, 4-5 parts of preserved pear, 3-4 parts of chicken bone, 4-5 parts of red yeast rice, 3-4 parts of tea leaves, 10-12 parts of lemon juice, 4-5 parts of sour milk, 7-8 parts of kiwi fruit juice and 7-8 parts of a nutrition and healthcare solution. The milk flavor enoki mushroom health drink disclosed by the invention is reasonable and scientific in formula, accords with consumption tastes and is rich in nutrition, a variety of added preserved fruits including the preserved pear and the like ensure that the milk flavor enoki mushroom health drink is fragrant and sweet in taste, and the chicken bone ensures that the milk flavor enoki mushroom health drink contains rich calcium; besides, the milk flavor enoki mushroom health drink also contains a variety of Chinese medicinal herb components, and can achieve the effects of clearing away heat and toxic materials, moisturizing pathogenic dryness to loosen the bowel and reducing blood pressure and fat when being eaten frequently, so that the milk flavor enoki mushroom health drink is a green leisure health drink.