41results about How to "Diuretic and detoxifying" patented technology

The invention discloses a bamboo flavor barbecue rice crust and a processing method thereof. The bamboo flavor barbecue rice crust is composed of the following raw materials by weight part: 200-250 of brown rice, , glutinous rice flour, 50-80 of Fagopyrum tataricum, 30-80 of glutinous rice flour, 20-30 of duck meat, 20-30 of bamboo shoots, 4-6 of bamboo juice, 2-3 of Amomum villosum, 1-2 of white paeony root, 2-3 of pomegranate leaf, 1-2 of Chinese wampee leaf, 1-2 of olive kernel, 1-2 of gallnut, 1-3 of white gourd peel, 10-15 of a health care flavoring agent, 3-5 of soy sauce, 8-12 of yellow wine, 4-6 of muskmelon seed powder, 8-12 of black sesame seed, and a proper amount of coix seed oil. The bamboo flavor barbecue rice crust provided by the invention is tender and crispy, is cooked by barbecue, dissipates fresh and elegant bamboo fragrance, and has a unique flavor. The formula is added with traditional Chinese medicinal health care ingredients, which has the efficacy of resisting cancer and inhibiting bacteria, lowers the carcinogenic harm of barbecue food, and simultaneously has the functions of invigorating stomach and helping digestion, promoting dieresis and expelling toxin, clearing heat and decreasing pathogenic fire. The bamboo flavor barbecue rice crust is convenient to eat and is suitable for people of all ages.

The invention provides mesenchymal stem cells combined with traditional Chinese medicines for activating amplification, and a preparation method of the mesenchymal stem cells comprises the following steps: (1) pretreatment: digesting tissue pieces with pancreatin and IV collagenase, separating primary mesenchymal stem cells; (2) culture: adding the cells obtained in the step (1) to a low sugar DMEM culture medium containing components of 50-80mg / mL hemianthus micranthemoides extract, 50-80mg / mL Chinese gall extract, 1.5-3mmol / mL L-glutamine and 1.5-3ng / mL bFGF, culturing in a wet incubator of 37 DEG C with 5% CO2, changing the culture medium once every 3-4 days; and (3) collection of cells and subculture. Shown by in vitro tests, the traditional Chinese medicines activated mesenchymal stem cells can effectively inhibit reproduction of HBV and promote repair of damaged hepatic cells.

The invention relates to a dark green tea herbal drink and a preparation method of the dark green tea herbal drink. The dark green tea herbal drink is prepared from the following raw materials including black green tea, hawthorn, siraitia grosvenorii, lophatherum gracile, smoked plums, xylitol, honey and reverse osmosis pure water, wherein the black green tea, the hawthorn, the siraitia grosvenorii, the lophatherum gracile and the smoked plums are all measured after being dried; the raw materials including the black green tea, the hawthorn, the siraitia grosvenorii, the lophatherum gracile and the smoked plums are subjected to water extraction, wherein the black green tea is subjected to water extraction independently, leaching solutions are subjected to mixing, cooling and sedimentation, supernatant is collected, the xylitol and the acacia honey are added to the supernatant, the water is added to the mixture, the water and the mixture are mixed evenly at a constant volume, and the dark green tea herbal drink is obtained after filtration and sterilization. According to the dark green tea herbal drink and the preparation method of the dark green tea herbal drink, the compatibility of the raw materials in a formula is conducted in combination with theories of traditional Chinese medicine, various functions of the raw materials are preserved, damage of ingredients of the lophatherum gracile and other cold raw materials to the spleen and stomach is eliminated through intercoordination of the raw materials, and the prepared dark green tea drink tastes unique; since the extraction temperature is low, the situation that high temperature extraction causes a cooked taste and reduces leaching efficiency of tea polyphenols is avoided, and the effects that the taste is softened, functional components and natural fragrance are protected against damage are achieved.