34results about How to "Edible and refreshing" patented technology

The invention discloses a planting method of gynostemma pentaphyllum. In the planting method disclosed by the invention, silkworm excrement mixed fertilizer and silkworm excrement liquid fertilizer are utilized to carry out fertilizing management on manually planted gynostemma pentaphyllum; and specifically, the silkworm excrement mixed fertilizer and the silkworm excrement liquid fertilizer are prepared respectively, and then root fertilization and leaf surface spray fertilization are carried out on the gynostemma pentaphyllum at different growth periods. According to the planting method disclosed by the invention, the leaf surface softness of the gynostemma pentaphyllum can be effectively improved, the leaf surface growth can be improved and the leaf surface gloss is rich; and compared with the gynostemma pentaphyllum which grows naturally or is applied with other fertilizers, the planting method is capable of solving the shortage of bitterness, obtaining poor sweet natural taste, satisfying the daily consumption of ordinary people, solving the technical bottleneck that the gynostemma pentaphyllum is planted as a daily vegetable, and keeping the original nutritional ingredients and medicinal value of the gynostemma pentaphyllum at the same time, and has wide sales market and industrialization prospect.

The invention relates to a medicament for losing weight. The medicament is characterized in that the medicament is prepared from the following raw materials in weight proportion: 40-50g of capillary wormwood herb, 10-25g of multiflower knotweed root, 20-30g of cherokee rose fruit, 15-30g of siberian solomonseal rhizome, 15-25g of raw hawthorn, 20-30g of root of red-rooted salvia, 5-10g of rhubarb, 5-10g of notoginseng powder, 10-15g of oriental waterplantain rhizome and 15-20g of kudzuvine root. The medicament disclosed by the invention is relatively good in effect and small in side effect.

The invention discloses a sweet and sour fresh ginger preservation system and relates to food production equipment. The system is mainly composed of a preservation pot, a cooler, a circulating pump, a circulating pipe and a refrigerating device, wherein the preservation pot is composed of a pot body and a pot cover, a sandwich layer and a sandwich layer partition board are arranged on the bottom of the body of the preservation pot, and seepage holes are distributed on the sandwich layer partition board; a fresh ginger juice circuit and a refrigerant circuit are arranged in the cooler, the fresh ginger juice circuit is provided with a circulating juice inlet for input and a circulating juice outlet for output, and the refrigerant circuit is provided with a refrigerant inlet for input and a refrigerant outlet for output; a liquid outlet port of the preservation pot is connected to the circulating juice inlet of the cooler through the circulating pump, and the circulating juice outlet of the cooler is connected to a liquid return port of the preservation pot through the circulating pipe; the refrigerant inlet and the refrigerant outlet of the cooler are connected to the refrigerating device. By the adoption of the system, sweet and sour fresh ginger is prevented from getting putrid or mildewed when no chemical preservative is added, the freshness and bright color of the sweet and sour fresh ginger can be maintained, the original taste and flavor of the sweet and sour fresh ginger can be kept, and the sweet and sour fresh ginger is tasty and refreshing and can be preserved for a long time.

The invention provides fried bitter gourd and a production method thereof. The production method includes cleaning and cutting bitter gourd, soaking the cut gourd in 10-70% edible alcoholic solution for 0.5-6 hours to remove bitterness, freezing fast for 5-120 minutes, frying for 3-40 minutes, at oil temperature of 40-70 DEG C and under vacuity of 0.08-1.00Mpa, and removing oil to obtain the gourd fried at low temperature under vacuum. Effective biological active substances in the bitter gourd cannot be damaged by high temperature, original nutrients of the fried bitter gourd are retained, and the fried bitter gourd is crispy. Especially, bitter substances, mainly charantin, are dissolved in alcohol, and accordingly the bitterness is removed greatly, the problem that the bitter gourd is unpleasant to eat is solved, and the fried bitter gourd is cooler. The fried bitter gourd can be produced mechanically and automatically on a large scale, is safe and sanitary and completely meets the processing requirements of modern agricultural products.

The invention discloses ginseng balance tea capable of improving male functions. The tea is prepared from, by mass, 3-27 parts of ginseng, 7-63 parts of fruits of Chinese wolfberry, 6-54 parts of maca, 5-45 parts of stalwart, 5-45 parts of mulberry and 2-18 parts of red dates. According to the ginseng balance tea capable of improving male functions, ginseng, the fruit of Chinese wolfberry, maca, sealwort, mulberry and red dates are cleaned, dried, sterilized, smashed and then blended and packaged according to a certain ratio, substitutional tea used in a brewing mode is prepared from pure plants and has no toxin or side effect, the effects of warming yang, tonifying the kidney, conserving the essence and reinforcing the kidney are achieved, and the tea has the effects of promoting secretion of male sex hormones, rapidly recovering adult male physical power and energy, effectively resisting fatigue, relieving kidney fatigue, improving the male functions, improving the living quality andthe like.

The invention relates to food preparation methods, in particular to a preparation method of marinated chicken feet. The method includes the steps of: brine preparation, chicken foot pretreatment, frying treatment, brine boiling, packaging, curing and the like. The invention also discloses raw materials and formulas of spices and seasonings used in the brine. Without preservative, chemical pigment,chemical spices or other additives, the chicken feet prepared by the method provided by the invention are crisp and soft in mouthfeel, have sweet, fresh, spicy and numb taste, are very tasty, and taste refreshing, can be eaten instantly and can also be stored in a refrigerated mode, thus prolonging the shelf life.

The invention aims to provide a pickling method of dried radishes. The pickling method comprises the following steps of (1) thoroughly cleaning radishes, airing the cleaned radishes so that the surfaces of the aired radishes are free from water, and cutting the aired radishes into radish strips of which the size is 0.5*1*3cm<3> for standby application; (2) uniformly sprinkling edible salt on the surfaces of the radish strips, and uniformly grasping the radish strips by hands, so that the salt is uniformly spread on the surfaces of the radish strips; (3) cutting scallions into fine chopped scallions, cutting ginger into fine chopped ginger, cutting garlic into fine chopped garlic, cutting dried red peppers into fine chopped dried red peppers, and uniformly mixing the fine chopped scallions with the fine chopped ginger, the fine chopped garlic and the fine chopped dried red peppers for standby application; (4) uniformly mixing a light soy sauce with a dark soy sauce, vinegar and white sugar to be used as a pickling material; and (5) respectively putting the materials obtained in the above steps in a jar for sealed preservation. The pickling method disclosed by the invention is simple and easy to operate, and the added pickling material and the added ingredients are all common condiments in daily life, so that the dried radishes are suitable for common families to daily pickle and eat, the addition of unknown substances is avoided, and besides, the pickled dried radishes are sour, sweet and crisp, and refreshing to eat.

The invention provides a steamer for cooking pigskin jelly sausages, and relates to the field of food processing. The steamer comprises a supporting tray and a steaming tray, wherein the supporting tray is square; the steaming tray is placed on the supporting tray; blocking plates which extend outward are arranged on the upper parts of the side walls of the steaming tray; through holes are formed in each of the blocking plates. According to the steamer for cooking pigskin jelly sausages provided by the invention, the steamer is convenient to use, disassemble and assemble; pigskin jelly is heated uniformly when being cooked; the made pigskin jelly sausages are not easy to melt; filling and molding are stable; after the sausages are cut open, the sausages can be preserved at a high temperature for a long time; through sufficient cooking, oil in the pigskin jelly sausages is removed; the pigskin jelly sausages are rich in various nutritive elements such as collagen; and the pigskin jelly sausages are refreshing to eat, and are smooth and tender in mouth feel.

The invention provides healthcare food for regulating blood sugar. The healthcare food is prepared from, by mass, 300-600 parts of black beans, 300-600 parts of black rice, 300-600 parts of lucid ganoderma, 100-300 parts of radix astragali, 100-300 parts of rhizoma polygonati, 90-160 parts of rhizoma dioscoreae, 90-160 parts of poria cocos, 60-90 parts of roots of kirilow rhodiol and 60-90 parts of herba dendrobii. The healthcare food for regulating blood sugar can assist in reduction of the blood sugar content of the human body, prevent and improve complication of diabetics and improve the immunity of the organism. The invention further provides a preparation method for the healthcare food for regulating blood sugar. The preparation method comprises the steps that according to the mass part, the raw materials are washed cleanly and cooked; then, the cooked raw materials are dried, ground and mixed. The preparation method is simple and easy to practice.

The invention discloses a planting method of rhodomyrtus tomentosa. The planting method comprises the steps of land selection and preparation, seedling selection, field planting, field management, andharvesting and storage. The field management comprises intertillage and weeding, fertilizing management, irrigation and drainage management, pruning treatment, pollination and fruit preservation, andpest control. Seedlings planted by the method disclosed by the invention has excellent quality and fast and more sprouting, and sufficient nutritional ingredients can be provided for growth of rhodomyrtus tomentosa, so that the yield of rhodomyrtus tomentosa fruits and the quality of fruit pulp can be greatly improved, the fertilizing times can be reduced, the investment of labor force is reduced, the planting cost is reduced, the transplanting survival rate is up to 97.6%, the yield per mu is 430-490 kg, the obtained fruits are full in luster, is tasty to eat, and is sweet and natural in taste, and original nutritional ingredients and medicinal effects of wild rhodomyrtus tomentosa are kept. Moreover, the operation is simple, large-scale planting can be achieved, the growth period is short, incidence of diseases and insect pests is small, the fertilizing amount is low, the yield is high, cost is saved, the product quality is stable, and good economic benefit, social benefit and ecological benefit are achieved.

The invention discloses a perilla leaf trepang black bean cake. The perilla leaf trepang black bean cake consists of the following raw materials in parts by weight: 140-160 parts of black bean, 8-10 parts of edible gelatine powder, 7-9 parts of white sugar, 25-30 parts of soybean oil, 20-30 parts of perilla leaves, 6-8 parts of trepang, 5-7 parts of hyacinth bean, 3-4 parts of hazelnut kernel powder, 4-6 parts of puerarin powder, 1-2 parts of ginger powder, 4-5 parts of radix ophiopogonis, 6-7 parts of lotus seed, 2-4 parts of nutgrass galingale rhizomes, 5-7 parts of dried orange peel and an appropriate amount of water. The perilla leaf trepang black bean cake is prepared through the following steps: firstly, frying the black bean, soaking the fried black bean, and grinding the soaked black bean into powder, so that the fragrance of the black bean can be stimulated, and the running off of nutrient elements can be reduced; and mixing gelatin with the black bean powder, and puffing the gelatin and the black bean powder which are mixed. The black bean cake is tasty and refreshing when being eaten, and does not have the crude mouth feel of general coarse food grain products; the black bean powder is packed with the gelatin, so that the protein in the black bean powder can be prevented from entering the stomachs to cause coacervation due to the action of gastric acid, and the digestion of foods is facilitated.

The invention provides pickled cowpea and lean pork sauce. The pickled cowpea and lean pork sauce is prepared from the following raw materials: lean pork, pickled cowpea, white sugar, salt, monosodium glutamate, rapeseed oil, chopped chilli sauce, fresh ginger sauce, soybean sauce, tomato sauce, cassia bark, Sichuan pepper, flos caryophylli, camphor root, nucleotide, potassium sorbate and pure water. The pickled cowpea and lean pork sauce provided by the invention can provide high-quality protein and trace elements, and meanwhile, can retain nutrients of lean pork; through the combination with the pickled cowpea, an eater can feel fresh, delicious and refreshing.

The invention discloses a wine-flavored Chinese yam dried bean curd which is prepared from the following raw materials in parts by weight: 100-110 parts of soy bean, 1-1.2 parts of henry clematis root, 0.8-1 part of buckbean, 0.9-1.1 parts of elatostema involucratum, 1-1.2 parts of lysimachia foenum-graecum, 0.8-0.9 part of eucalyptus robusta, 1-2 parts of vetiver grass, 2-3 parts of vetch, 2-3 parts of scented tea, 3-4 parts of Chinese yam, 3-4 parts of winter bamboo shoot, 3-4 parts of carrot, 3-4 parts of corn, 2-3 parts of oat malt, 2-3 parts of black soya bean, 1-2 parts of kaoliang spirit, 2-2.5 parts of gypsum and 4-5 parts of nutrition additive. The bean curd disclosed by the invention is fragrant and tasty, wherein the added vegetables, Chinese yam and carrot are rich in nutrient elements and have effects of descending qi and strengthening the middle warmer, protecting the five internal organs, resisting viruses, sterilizing and diminishing the inflammation, strengthening the spleen and stomach, benefiting the intestines and the like. In addition, multiple Chinese medicinal herbs are added in a processing procedure, thus the wine-flavored Chinese yam dried bean curd has effects of clearing away heat and toxic materials, eliminating phlegm and relieving cough, invigorating spleen to promote digestion, and tranquilizing mind by nourishing the heart.

The invention discloses a red bean, lotus seed and fish flavored black bean cake. The red bean, lotus seed and fish flavored black bean cake consists of the following raw materials in parts by weight: 100-120 parts of black beans, 8-10 parts of edible gelatine powder, 4-5 parts of edible oil, 5-6 parts of malt sugar, 15-20 parts of red beans, 8-12 parts of lotus seeds, 20-30 parts of fish stock, 4-6 parts of villous amomum fruit powder, 5-8 parts of chickpea powder, 2-3 parts of dried yeast powder, 1-2 parts of casein powder, 20-25 parts of naked barley flour, 7-9 parts of silverweed cinquefoil root powder, 6-8 parts of fishbone mash, and an appropriate amount of water. The red bean, lotus seed and fish flavored black bean cake is prepared through the following steps: firstly, frying the black beans, soaking the fried black beans, and grinding the soaked black beans into powder, so that the fragrance of the black beans can be stimulated, and the running off of nutrient elements can be reduced; and mixing gelatin with the black bean powder, and puffing the gelatin and the black bean powder which are mixed. The black bean cake is tasty and refreshing when being eaten, and does not have the crude mouth feel of general coarse food grain products; the black bean powder is coated with the gelatin, so that the protein in the black bean powder can be prevented from entering the stomachs to cause coacervation due to the action of gastric acid, so that the digestion of foods is facilitated.

The invention discloses a nutritional fruit-and-vegetable-containing black soybean cake. The cake comprises, by weight, 140-160 parts of black soybeans, 9-12 parts of edible gelatin powder, 5-6 parts of peanut oil, 6-8 parts of white granulated sugar, 10-12 parts of spinach, 4-6 parts of dark plum powder, 1-2 parts of grape seed powder, 3-5 parts of straw mushroom powder, 5-7 parts of beef powder, 4-6 parts of tomato powder, 20-25 parts of Phyllanthus emblica, 0.6-0.8 parts of carboxymethylcellulose sodium, 10-14 parts of garlic sprouts, 12-14 parts of mulberry fruit and a proper amount of water. The black soybeans are stir-fried, the stir-fried black soybeans are immersed, and the immersed black soybeans are milled, so the fragrance of the black soybeans is excited, and loss of nutritional elements is reduced; gelatin and above obtained black soybean powder are mixed and puffed to make the cake have tasty mouthfeel and no rough mouthfeel of common coarse grains, and black soybean powder is wrapped by gelatin, so coacervation caused by gastric acid formed after entrance of proteins in the black soybean powder to the stomach is prevented, and food digestion is benefited.

The present invention discloses a qi-tonifying and saliva secretion-promoting black soya bean cake and a preparation method thereof. The black soya bean cake is composed of the following raw materials in parts by weight: black soya beans 160-170, edible gelatin powder 8-10, salad oil 25-30, maltose 8-10, bee pollen 6-8, asparagus lettuce 20-30, panax tseng powder 7-9, folium ginseng powder 5-8, sesame seeds 7-10, pistachio nuts 6-7, moyeam tea powder 4-6, gynostemma pentaphylla 15-20, citric acid 3-4, and a proper amount of water. The preparation method can stimulate the original aroma of the black soya beans and reduce the loss of nutrient elements through firstly stir-frying the black soya beans until cooked and soaking and milling the cooked black soya beans to obtain black soya bean powder. The black soya bean cake tastes more tasty and refreshing without the rough taste of ordinary coarse grain products through mixing and puffing the edible gelatin powder and the black soya bean powder; and the outside of the black soya bean powder is wrapped with the edible gelatin powder to prevent the protein of the black soybean powder against coagulation caused by the role of gastric acid once entering the stomach, and the black soya bean cake is conducive to food digestion.

The invention discloses a sugarless cod-liver oil black bean cake. The sugarless cod-liver oil black bean cake consists of the following raw materials in parts by weight: 120-140 parts of black bean, 7-8 parts of edible gelatine powder, 20-25 parts of peanut oil, 15-20 parts of oat flour, 10-15 parts of tapioca starch, 7-9 parts of coconut meat, 4-6 parts of spirulina, 12-14 parts of Chinese flowering quince, 1-2 parts of cod-liver oil, 8-10 parts of xylitol, 6-9 parts of dextrin, 3-4 parts of morindae, 4-5 parts of radix salviae miltiorrhizae and an appropriate amount of water. According to the sugarless cod-liver oil black bean cake disclosed by the invention, firstly the black bean is fried, soaked and ground into powder, so that the fragrance of the black bean can be stimulated, and the running off of nutrient elements can be reduced; gelatin and the black bean powder are mixed and puffed, so that the sugarless cod-liver oil black bean cake is tasty and refreshing when being eaten, and does not have the crude mouth feel of general coarse food grain products; the black bean powder is packed with the gelatin, so that the protein in the black bean powder can be prevented from entering stomachs to cause coacervation due to the action of gastric acid, and the digestion of foods is facilitated.

The invention provides a traditional Chinese medicinal herbal composition for treating diabetes mellitus. The composition is characterized by being prepared from the following raw medicinal materials in parts by weight: 10-14 parts of mulberry leaf, 16-20 parts of sealwort, 8-10 parts of cortex lycii radicis, 6-12 parts of pandanus furcatus roxb, 22-24 parts of American ginseng, 12-15 parts of astragalus membranaceus, 4-6 parts of rhizoma atractylodis macrocephalae, 9-10 parts of pollen, 12-14 parts of rehmannia, 16-18 parts of kudzuvine root and 20-22 parts of liquorice. The composition is prepared by synergetic combination of all traditional Chinese medicinal herbs in a weight proportion, has the effects of tonifying qi, promoting blood circulation and dredging channels to effectively reduce blood glucose, has a remarkable physiotherapeutic effect on treating spleen and kidney deficiency, dry dampness, dizziness, tinnitus and other syndromes on a diabetes mellitus patient caused by diabetes mellitus, can be used for treating both symptoms and root causes, and does not have relapse, abdominal pain, flatulence constipation, blood glucose sudden reduction and other side effects due to the pure traditional Chinese medicinal herbs.

The present invention discloses stomach invigorating and digestion promoting red kojic rice black bean cake which comprises the following raw materials by weight: 180-200 parts of black beans, 14-16 parts of edible gelatin powder, 25-30 parts of peanut oil, 2-3 parts of salt, 15-20 parts of sorghum powder, 30-40 parts of red kojic rice, 3-5 parts of onion powder, 8-10 parts of water chestnuts, 1-2 parts of pearl powder, 10-15 parts of black fungus, 5-10 parts of butter, 2-3 parts of flatspine pricklyash powder, 0.6-0.8 part of cinnamon powder, 5-7 parts of coffee bean, 4-5 parts of sea buckthorn fruit powder and a proper amount of water. According to the present invention, black beans are fried, soaked and ground so as to excite the intrinsic flavor of black beans and reduce the loss of nutrient elements, the gelatin powder and the black bean powder are mixed and puffed so as to make the cake more tasty and without the rough mouthfeel of ordinary coarse grains, the outside of the black bean powder is coated with the gelatin so as to prevent the condensation of proteins in the black bean powder caused by the effect of gastric acid after entering the stomach, which is conducive to food digestion.

The invention discloses a preparation method of a spicy garlic-flavor dried pork, which comprises the following steps: taking pure lean pork as a raw material, trimming the pure lean pork, cutting the trimmed lean pork into diced meat with the size of 3*3cm, sprinkling edible salt, pickling for 30 minutes, sprinkling corn starch, and uniformly stirring; putting the prepared diced pork into a pot, frying with oil, putting the fried diced pork in a steamer, steaming for 50 minutes, adding monopotassium glycyrrhizinate, uniformly stirring, repeatedly frying and steaming for 8 times, uniformly mixing the obtained product with a mixture of fresh minced red pepper, mashed garlic and Chinese prickly ash, canning, and storing for one week to obtain the spicy garlic-flavor dried pork. The obtained dried pork has rich taste, the taste is spicy and refreshing, the method has clear process, simple technology, low cost and high yield, and a more efficient way is provided for preparing the spicy garlic-flavor dried pork.

The invention discloses a colla corii asini longan blood replenishing black bean cake with the fragrance of sweet-scented osmanthus. The colla corii asini longan blood replenishing black bean cake consists of the following raw materials in parts by weight: 130-140 parts of black beans, 8-10 parts of edible gelatine powder, 4-5 parts of sesame oil, 5-7 parts of brown sugar, 15-20 parts of sweet-scented osmanthus, 6-8 parts of colla corii asini powder, 7-10 parts of almonds, 4-6 parts of longan aril, 2-4 parts of clam meat, 3-5 parts of shrimp meat, 10-12 parts of barley tea extracts, 0.4-0.6 part of dietary alkali, 0.6-0.8 part of sodium alginate and an appropriate amount of water. According to the colla corii asini longan blood replenishing black bean cake and the preparation method thereof, disclosed by the invention, the black beans are fried, and then the fried black beans are soaked and ground into powder, so that the fragrance of the black beans can be aroused, and the losses of nutrient elements are reduced; the gelatin and the black bean powder are mixed and puffed, so that the colla corii asini longan blood replenishing black bean cake is more refreshing to eat without the crude mouth feel of general coarse food grain products; in addition, the black bean powder is coated with the gelatin, so that coacervation caused by the effect of hydrochloric acid in gastric juice because the protein in the black bean powder enters stomachs can be avoided, and the digestion of food is facilitated.

The invention relates to food production equipment and discloses a freshness retaining storage tank for sweet and sour ginger. The freshness retaining storage tank for the sweet and sour ginger is mainly composed of a tank body, a tank cover and a filter plate, and is characterized in that an interlayer and an interlayer partition plate are arranged at the bottom of the tank body; drainage holes are distributed in the interlayer partition plate; an inlet of the upper end of the tank body is an inwards and gradually shrinking horn-shaped round opening; an inwards and gradually shrinking inclined annular face is arranged on the inner side of the tank cover; a positioning ring is arranged at the lower end of the inclined annular face; the inclined annular face and the horn-shaped round opening of the upper end of the tank body are in seal fit; the positioning ring is embedded into the inner space of the upper portion of the tank body to be positioned; filtering holes are distributed in the filter plate; a ginger storage area is formed by the space, below the filter plate, in the tank body; an upper liquid sealing area is formed by the space, above the filter plate, in the tank body; a liquid returning connector is arranged in the upper portion of the upper liquid sealing area for receiving; a lower liquid sealing area is formed by the interlayer at the bottom of the tank body; a liquid outlet connector is arranged in the lower liquid sealing area for discharging. The freshness of the sweet and sour ginger is naturally retained for a long time when no chemical preservative is added, the fresh state can be kept, the sweet and sour ginger is bright in color, and the original taste and flavor of the ginger are kept.

The invention discloses a titanium domestic integrated sink. The titanium domestic integrated sink is characterized in that a cold-hot water faucet capable of rotating by 180 degrees is arranged at ajoint of a main sink and a cleaning sink through a mounting hole; the bottom of the cleaning sink is a slope; a lowest end of the bottom of the cleaning sink is higher than the bottom of the main sink; a lowest end of a diversion trench is communicated with a side wall of the main sink through a discharging tube; the bottom of the main sink is provided with a water outlet; a side wall, far away from the main sink of the cleaning sink is provided with an opening; the cleaning sink is communicated with a reaction cavity of a water catalyst generator through the opening; the reaction cavity of the water catalyst generator is connected with an air pump through an airflow channel; a titanium cleaning basket is arranged in the cleaning sink; the cleaning basket is a cylinder; an upper end of a transmission rod is detachably connected with the bottom center position of the cleaning basket through a bolt; a lower end of the transmission rod is connected with a driving motor. The titanium domestic integrated sink has the advantages of simple structure, good cleaning effects on fruits and vegetables, capability of drying moisture on the surfaces of cleaned fruits and vegetables in a spinningway, and safety in use.

The invention provides a making method of health-care noodles suitable for people suffering from hypertension, hyperglycemia and hyperlipidemia to eat, and relates to the technical field of foods. Thehealth-care noodles are prepared from the following raw materials in parts by weight: 200-300 parts of whole wheat flour, 20-30 parts of radix polygonati officinalis, 10-20 parts of mulberry leaves,20-30 parts of rhizoma polygonati, 15-25 parts of haws, 10-15 parts of radix polygoni multiflori, 20-30 parts of roses, 5-20 parts of yeast powder, 10-20 parts of soybean dietary fiber powder and 5-10parts of table salt. The obtained noodles are rich in nutrition, are not mixed with soup after being cooked, and can achieve the effects of reducing blood pressure and blood fat and clearing away heat and toxic materials when being eaten by people with hyperlipidemia, hypertension and hyperglycemia.

The invention belongs to the technical field of traditional Chinese medicines, and discloses a composition for treating diabetes and a preparation method of the composition. The composition comprisesthe following raw material components: fagopyrum tataricum, dioscorea opposita, polygonatum kingianum, American ginseng, achyranthes bidentata and wild ganoderma applanatum fruiting bodies, the 6 kinds of natural traditional Chinese medicines are in reasonable compatibility, and raw material components have clear monarch, minister, assistant and guide relationships, have good synergistic effects,and can skillfully combine yin nourishing, spleen invigorating, qi benefiting and blood circulation invigorating, so that blood sugar and urine sugar can be stabilized in a normal range for a long time, and diabetes can be effectively treated. Besides, the composition does not contain any western medicine component, and is low in toxic and side effects, wide in sources, low in cost and high in cure rate, and diseases do not easily have recurrence after being cured. The preparation method is simple, and the composition can be effectively used for treating the diabetes, and is wide in application prospect and suitable for vigorous popularization.

The present invention discloses a stomach nourishing and intestine protecting black bean cake which comprises the following raw materials by weight: 170-190 parts of black beans, 13-15 parts of edible gelatin powder, 5-6 parts of sesame oil, 7-8 parts of brown sugar, 8-10 parts of edible cactus, 10-12 parts of kelp, 4-6 parts of dwarf yellow daylily, 3-5 parts of coix seed powder, 2-4 parts of sea grass powder, 1-2 parts of sodium citrate, 2-4 parts of garlic powder, 6-7 parts of pig blood dry powder, 2-3 parts of loquat seed powder, 7-10 parts of white fungus, 12-15 parts of wax gourd and a proper amount of water. According to the present invention, black beans are fried, soaked and ground so as to excite the intrinsic flavor of black beans and reduce the loss of nutrient elements, the gelatin powder and the black bean powder are mixed and puffed so as to make the cake more tasty and without the rough mouthfeel of ordinary coarse grains, the outside of the black bean powder is coated with the gelatin so as to prevent the condensation of proteins in the black bean powder caused by the effect of gastric acid after entering the stomach, which is conducive to food digestion.

The invention relates to the technical field of health care food, in particular to multi-effect deerskin gelatin and a preparation method thereof. The multi-effect deerskin gelatin comprises the following ingredients in parts by weight: deerskin, fructus lycii, ziziphus jujube, cordyceps militaris, mel, radix angelicae dahurioae, semen cuscutae, rhizoma chuanxiong, yellow rice wine, radix achyranthis bidentatae, xylooligosaccharide, maltitol, maltodextrin, Juglans regia L. kernels, semen sesami nigrum, vaccinium macrocarpon, fructus hippophae, rhizoma polygonati, black soya beans and black mulberries. The preparation method for the deerskin gelatin comprises the following steps of: processing the deerskin; preparing a pasty liquid; preparing a powder preparation; preparing a flavoring agent; preparing an excipient; stirring the above ingredients in a stirrer, and carrying out concentration at a high temperature to obtain the deerskin gelatin which is pulled up to form a hanging flag form; solidifying the deerskin gelatin in a mould at a constant temperature; and then, slicing a solidified gelatin liquid, drying, and packaging. The deerskin gelatin has various functions, can supplement various nutrition elements required by the human body, has an extremely good eating taste, and is very favorable for patients who suffer from the hypertension, the hyperglycemia and the like. Thepreparation method is simple and efficient and has a low cost.

The invention discloses a rhodomyrtus planting method and relates to the technical field of planting. The method comprises the following steps that 1, seedlings with coppice shoots newly growing on the roots and dark green leaves are selected; 2, in the seedling lifting process, the roots of the seedlings are packaged through plastic bags; 3, the size of dug holes is 60 cm*60 cm*50 cm, and the space between rows is 2 m*2 m; in the hole digging process, when the dug soil is backfilled into the holes, the original dug soil is still backfilled into the bottoms of the holes, and soil removed from other places are backfilled into the planting layers of the upper portions of the holes; after the soil removed from the other places is wetted through water, the seedlings can be planted into the holes; 4, fertilizing and caring are carried out, fertilizing and watering are carried out two to four times in spring and summer according to the drought condition; firstly, a circle of small grooves are formed in the portions 30-100 cm away from the outside of each root part, and each groove is 20 cm wide and deep; the organic fertilizer of 12.5 kg-25 kg is scattered into the grooves, or the granular compound fertilizer of 0.1 kg-0.5 kg is scattered into the grooves. The method solves the problems that the planting scale is small, the planting cost is high and the quality is not stable when a manual wild rhodomyrtus planting method is used.

The invention provides fried bitter gourd and a production method thereof. The production method includes cleaning and cutting bitter gourd, soaking the cut gourd in 10-70% edible alcoholic solution for 0.5-6 hours to remove bitterness, freezing fast for 5-120 minutes, frying for 3-40 minutes, at oil temperature of 40-70 DEG C and under vacuity of 0.08-1.00MPa, and removing oil to obtain the gourd fried at low temperature under vacuum. Effective biological active substances in the bitter gourd cannot be damaged by high temperature, original nutrients of the fried bitter gourd are retained, and the fried bitter gourd is crispy. Especially, bitter substances, mainly charantin, are dissolved in alcohol, and accordingly the bitterness is removed greatly, the problem that the bitter gourd is unpleasant to eat is solved, and the fried bitter gourd is cooler. The fried bitter gourd can be produced mechanically and automatically on a large scale, is safe and sanitary and completely meets the processing requirements of modern agricultural products.

The invention discloses a sweet and sour fresh ginger preservation system and relates to food production equipment. The system is mainly composed of a preservation pot, a cooler, a circulating pump, a circulating pipe and a refrigerating device, wherein the preservation pot is composed of a pot body and a pot cover, a sandwich layer and a sandwich layer partition board are arranged on the bottom of the body of the preservation pot, and seepage holes are distributed on the sandwich layer partition board; a fresh ginger juice circuit and a refrigerant circuit are arranged in the cooler, the fresh ginger juice circuit is provided with a circulating juice inlet for input and a circulating juice outlet for output, and the refrigerant circuit is provided with a refrigerant inlet for input and a refrigerant outlet for output; a liquid outlet port of the preservation pot is connected to the circulating juice inlet of the cooler through the circulating pump, and the circulating juice outlet of the cooler is connected to a liquid return port of the preservation pot through the circulating pipe; the refrigerant inlet and the refrigerant outlet of the cooler are connected to the refrigerating device. By the adoption of the system, sweet and sour fresh ginger is prevented from getting putrid or mildewed when no chemical preservative is added, the freshness and bright color of the sweet and sour fresh ginger can be maintained, the original taste and flavor of the sweet and sour fresh ginger can be kept, and the sweet and sour fresh ginger is tasty and refreshing and can be preserved for a long time.