44results about How to "Clearing lung and relieving cough" patented technology

The invention discloses lotus leaf, rose and red bean milk powder which is prepared from the following raw materials in parts by weight: 3-5 parts of lotus leaf powder, 2-4 parts of rose petals, 60-70 parts of fresh milk, 20-30 parts of composite red bean pulp, 3-4 parts of puffed composite red bean residue powder and 10-20 parts of traditional Chinese medicine extracting solution. The lotus leaf, rose and red bean milk powder is savory and mellow in mouthfeel, unique in formula and simple in process, and the produced milk powder has heavy rose petal flavor and has certain effects of maintaining beauty and keeping young and resisting caducity.

The invention discloses tea feed for raising chicken immunity and a preparation method thereof. The tea feed for raising chicken immunity comprises tea leaves, Portulaca oleracea, mulberry leaves, honeysuckle, Houttuynia cordata, Prunella vulgaris, corn flour, soybean meal, sweet potato pulp, vinasse, bone meal, silkworm chrysalis powder, earthworms and a feed starter. The preparation method comprises 1) chopping and uniformly mixing raw materials such as fresh tea leaves, Portulaca oleracea and mulberry leaves to obtain mixed forage, 2) uniformly mixing the mixed forage, corn flour and soybean meal, putting the mixture into a fermenting tank and carrying out seal fermentation, 3) uniformly mixing and sterilizing the fermented material, silkworm chrysalis powder and earthworm powder and 4) carrying out vacuum packaging on the feed. The tea feed uses the tea as the raw material of the chicken feed to expand the utilization way of the summer and autumn tea raw materials. The tea and the Portulaca oleracea in the feed can improve the immunity of the chicken and reduce the diseases. The fermented feed has a good taste, is rich in nutrients and can promote the growth of chickens.

The invention provides a preparation method of winter honey sour cream. The preparation method is characterized by comprising the steps of: washing and juicing sour pears, precipitating for 2-3 hours, extracting sour pear juice, pouring the sour pear juice and honey into an agitation tank according to the mass ratio of 100:0.8-1.2, heating to 40-45 DEG C, stirring and filtering, concentrating the filtrate under high vacuum degree and atmospheric temperature conditions, and extracting out for later use when the moisture content is 18-19%; adding fresh folium eriobotryae into boiling water for stewing with mild fire, evaporating moisture and filtering until the mass ratio of the fresh folium eriobotryae to the boiling water is 1:2 to obtain filtrate for later use; decrystallizing winter honey, and then filtering for later use; and pouring the prepared sour pear cream, fresh folium eriobotryae juice and winter honey into the agitator tank for agitating according to the mass ratio of 10:0.2:6, filtering and then concentrating under the high vacuum degree and atmospheric temperature conditions, pumping into a finished tank when the moisture content is 18-19%, thereby obtaining the winter honey sour pear cream. The product by adopting the preparation method has the effects of moistening lung, relieving a cough and reducing phlegm and cooling and preventing sunstroke.

The invention discloses a siraitia grosvenorii healthy tea, belonging to the field of healthy beverage. The siraitia grosvenorii healthy tea comprises the following components in parts by weight: 15-30 parts of siraitia grosvenorii, 10-20 parts of liquorice, 4-15 parts of the husk of aloe vera, 3-15 parts of arabian jasmine flower, 2-10 parts of oolong tea, 6-16 parts of barbary wolfberry fruits, 2-11 parts of gingers, 5-14 parts of mulberry leaves and 50-100 parts of water. The siraitia grosvenorii healthy tea not only is excellent in mouth feeling, but also has the efficacies of clearing away heat and cooling blood, moisturizing the lung and reducing phlegm, and removing heat from the lung to relieve cough, protecting the liver, as well as has good healthy and treatment effect on the diseases of asthma and the like, the human immunity can be enhanced, and the siraitia grosvenorii healthy tea is well popular with people.

The invention discloses a heart fire clearing chive fragrance noodle. The heart fire clearing scallion fragrance noodle is made from, by weight, 900-1000 parts of wheat flour, 0.5-0.6 parts of Herba Plantaginis, 0.9-1 part of ginkgo seed, 0.7-0.8 parts of Rhodiola rosea, 1-1.2 parts of Radix Pseudostellariae, 0.6-0.7 parts of Fructus Citri Sarcodactylis, 20-25 parts of chives, 40-46 parts of quail eggs, 30-35 parts of asparagus, 30-35 parts of Chinese yam, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The noodle developed in the invention has the advantages of good quality, good mouthfeel, bright color, abundant nutrition and delicious taste.

The invention provides a water chestnut cake processing method, which belongs to the field of food processing. The water chestnut cake comprises the following raw materials in parts by weight: 120-150parts of water chestnut powder, 10-20 parts of aloe, 20-25 parts of dandelion, 4-8 parts of mulberry leaf, 6-8 parts of loquat leaf, 7-10 parts of konjak powder, 4-6 parts of sugarcane, 3-5 parts ofsweet osmanthus, 4-6 parts of honey, and a proper amount of water. The processing method comprises the following steps: water chestnut powder and konjak powder are uniformly stirred in water, and a loquat leaf extract, mixed juice and plant powder are added to prepare the product. According to the invention, nutrition components can be completely kept during a making process, the prepared water chestnut cake has the advantages of abundant nutrition and moderate viscosity, has the functions of clearing heat and relieving flatulence, and nourishing yin and moisturizing dryness, has the characteristics of convenient eating and excellent mouthfeel, and is suitable for eating for various populations.

The invention discloses lardizabalaceae-flavor avocado sour milk. The lardizabalaceae-flavor avocado sour milk utilizes lardizabalaceae fruits and avocado fruits as raw materials; and cercis and ardisia japonica are also added so as to prepare the lardizabalaceae-flavor avocado sour milk. The nutritive values of the lardizabalaceae fruits and the avocado fruits are fully utilized, and are in mutual compatibility with the traditional Chinese medicines so as to synergistically effect. Thus, the prepared lardizabalaceae-flavor avocado sour milk has the functions of clearing the lung, stopping coughing, moistening the lung and reducing phlegm. According to the invention, the avocado fruits are primarily fermented with sweet distiller yeast, the cercis is primarily fermented with fruit wine yeast, and combined enzymatic hydrolysis is performed on the ardisia japonica by using cellulase, hemicellulase and protease, so that mellow aroma is added to the final products; thus, the prepared final products are fine and smooth in taste, and suffuse fruit fragrance all around. Moreover, the final products are unique in flavor and rich in nutrition, and have outstanding health-care functions. Being frequently eaten, the lardizabalaceae-flavor avocado sour milk is capable of obviously improving discomforts of the people with sore throat caused by years of smoking. The lardizabalaceae-flavor avocado sour milk is simple in production technology and easy to realize; thus, the lardizabalaceae-flavor avocado sour milk can follow the development trends of the times, and is feasible for mass production.

The invention provides a radix millettiae speciosae and green tea beverage and a preparation method thereof and relates to the technical field of beverage processing. The radix millettiae speciosae and green tea beverage is prepared from, by weight, 80-120 parts of a radix millettiae speciosae extract, 50-70 parts of green tea soup, 2-8 parts of passion fruits, 0.5-2 parts of kumquats, 0.5-3 partsof emblic leafflower fruits, 2-8 parts of fructus momordicae, 0.5-3 parts of citrus embryos and 0.5-2 parts of kapok. The radix millettiae speciosae and green tea beverage is fresh and fine in mouthfeel, slightly bitter in taste and sweet in aftertaste, the lowest content of two main effective components, namely radix millettiae speciosae polysaccharide and tea polyphenol, in a 500 mL bottled beverage is determined, and the functionality, mouthfeel and flavor of the beverage are improved by adding the raw materials such as passion fruits, kumquats, emblic leafflower fruits, fructus momordicae, citrus embryos and kumquats.

The invention discloses wholewheat dried noodles. The wholewheat dried noodles consist of the following ingredients in parts by weight :200-300 parts of wholewheat flour, 7-8 parts of black tea, 10-15 parts of pig leg bone soup, 5-6 parts of villi bean curd, 8-10 parts of Japanese scallop meat, 10-12 parts of cooked peanut and rice flour, 10-15 parts of ass meat, 8-9 parts of matteuccia struthiopteris, 7-8 parts of loofah, 6-8 parts of pine mushroom, 6-8 parts of white pea flower juice, 3-4 parts of bitter herbs, 1-2 parts of corydalis adunca maxim, 4-5 parts of loquat leaves, 2-3 parts of phlomis mongolica, 1-2 parts of basil seeds, moderate water and 7-10 parts of nutrition adding powder. The main ingredient of the wholewheat dried noodles is the wholewheat flour and has the functions of invigorating the spleen, simulating the appetite and relaxing bowel; the added pig leg bone soup has the functions of nourishing liver and kidney, strengthening the bones and muscles; the adopted ass meat has the effects of benefiting qi, nourishing blood, nourishing Yin, tonifying Yang and soothing the nerves; multiple Chinese herbal medicines such as the loquat leaves are adopted, so that the effects of removing heat from the lung to relieve cough, harmonizing stomach and quenching thirst are achieved.

The invention provides a traditional Chinese medicinal composition for treating pneumonia in calves, wherein the traditional Chinese medicinal composition consists of the following components in parts by weight: 75-95 parts of scutellaria baicalensis, 45-55 parts of lonicerae flos, 45-55 parts of roasted radix stemonae, 70-80 parts of cortex mori radicis, 46-54 parts of rhizoma paridis, 26-34 parts of cyrtomium fortunei, 41-49 parts of platycodon grandiflorum, 46-54 parts of fructus forsythiae, 47-53 parts of rhizoma pinelliae preparatum and 12-18 parts of liquorice root. Upon related experiments, the traditional Chinese medicinal composition disclosed by the invention has functions of clearing away heat and toxic materials, clearing lung and stopping cough, eliminating sputum and relieving asthma; the traditional Chinese medicinal composition is good in effects of clearing away heat and toxic materials; moreover, the medicine disclosed by the invention is free from toxic and side effects, and the medicine is applicable to plague, heat toxin and all syndromes caused by heat; and the medicine is suitable for treating pneumonia in calves.

The invention discloses a preparation method of dragon fruit-radix gypsophila fruit/vegetable drink. With dragon fruit and radix gypsophila as main materials, the dragon fruit-radix gypsophila fruit/vegetable drink is prepared by the following steps: dragon fruit pretreatment, radix gypsophila pretreatment, mixing, homogenization, blending, homogenization, sterilization, canning, inspection and the like. The fruit/vegetable drink prepared by the method sufficiently maintains the nutrient substances of radix gypsophila; and through repeated homogenization, the color of the drink is stable, and layering sedimentation is avoided; through the treatment of complex enzyme technology, the pectin layer in the raw materials can be fully decomposed, more nutrient substances are separated out, and the utilization rate of the raw materials is increased; and the method is easy to operate and master, and the drink has the advantages of high nutrition, low heat, good taste and convenience in drinking and realizes the functions of clearing heat and removing toxin, clearing lung and relieving cough and warming and tonifying spleen and stomach.

The invention discloses a brewing method of Decaisnea insignis fruit wine.The brewing method is characterized in that the Decaisnea insignis fruit wine is brewed by taking Decaisnea insignis fruit as a raw material, pretreating the raw material, performing enzymolysis, mixing, performing yeast activation, fermenting, aging, clarifying and filtering, filling, and sterilizing.After being directly pulped, the Decaisnea insignis fruit is subjected to compound enzyme treatment, more nutritional substance of the Decaisnea insignis fruit can be separated out, and utilization efficiency of the Decaisnea insignis fruit can be improved; a compound clarifier is adopted for clarifying after aging, so that the Decaisnea insignis fruit wine is stable in color and luster, transparent in wine body and pure and mild in taste and has multiple healthcare functions of clearing lung to stop coughing, dispelling wind for dehumidifying and clearing heat for detoxification.

The invention relates to the technical field of feed processing equipment, and particularly relates to a fully-fermented chicken feed and equipment thereof. The equipment comprises a device main body, a fermentation cavity is formed at the upper end inside the device main body; a stirring rotating rod is installed in the fermentation cavity; a stirring block is arranged outside the stirring rotating rod; a lower pressing plate is installed at the lower end inside the fermentation cavity; and a connecting rod is arranged at the middle end of the lower pressing plate. The stirring block comprises two parts, one end close to the stirring rotating rod is of a triangular plate shape, and the other end far away from the stirring rotating rod is of an inverted triangular plate shape, so that when the connecting rod drives the stirring rotating rod to rotate, the mixing effect of newly added materials is improved, and the shape of the stirring block can be utilized to to increase a force on materials inside and outside the fermentation cavity and reduce a force on materials inside when the stirring block moves upwards, increase the acting force on the materials inside the fermentation cavity and reduce the force on the material outside when the stirring block moves downwards, thereby achieving an effect of enabling the materials inside to move outwards to be in contact with electric heating pipes on the inner wall of the fermentation cavity.