45results about How to "Eliminate heat and humidity" patented technology

The invention relates to a food capable of decomposing alcoholic toxin, belonging to the field of manufacturing technologies of health care foods. The food is prepared from the raw materials of medicine food homology, fructus galangae, fructus hovenia, radish seeds and salt, and can eliminate alcoholic toxin, help digestion, refresh the spleen, digest dyspepsia, prevent excessive alcohol and fatty food from being accumulated in bodies, protect the viscera and regulate the stomach and intestine. The food has good efficacies and is easy to manufacture, and economical and convenient. Granules, tablets, capsules and pills can also be prepared by using the component ratio to be convenient for people to take.

The invention relates to a tomato spicy sauce with effects of clearing heat and removing toxicity and a producing method, the tomato spicy sauce comprises 240-360 parts of hot pepper, 400-600 parts of tomato sauce, 320-480 parts of edible oil, 50-100 parts of Jerusalem artichoke, 20-30 parts of mint, 1.6-2.4 parts of salt and 8-12 parts of ginger; the production method comprises the following steps: grinding the hot pepper colloid to produce glutinous rice cake hot pepper and then frying, adding medicine food homology Jerusalem artichoke and mint, and adding the tomato sauce and auxiliary materials for mixing and frying, and sterilizing. The product has pure sour sweet taste and spicy taste, and then brings convenience for the people who love the sour and spicy taste, and is an ideal material for making chafing dish, cooked food, barbecue and noodle partner. Compared with the prior art, the tomato spicy sauce has the effects of clearing heat and removing toxicity, and has more lycopene, capsorubin and selenium element, and the trophism and health performance can be enhanced.

The invention provides a disease prevention and control powdered traditional Chinese medicine composition for aquaculture and breeding of a fine breed of Chinese soft shell turtle. The disease prevention and control powdered traditional Chinese medicine composition comprises 50-80 parts of fructus forsythia, 50-80 parts of isatis root, 50-80 parts of ground beetle, 35-50 parts of paris polyphylla, 35-50 parts of plantain herb, 50-80 parts of folium isatidis, 50-80 parts of adder-wort, 18-30 parts of Coptis chinensis, 18-40 parts of Scutellaria baicalensis, 18-35 parts of golden cypress, 18-35 parts of Rheum officinale, 30-35 parts of Radix Stellariae, 30-35 parts of Portulaca oleracea, 30-50 parts of radix sophorae flavescentis, 5-15 parts of Circium japonicum and 5-15 parts of fructus cnidii. According to the formula, the traditional Chinese medicine composition has the functions of clearing away heat and toxins as well as removing stasis and eliminating swelling and is prepared from carefully selected traditional herbal medicines with a wide antibacterial spectrum and an antiviral effect; the medicinal components are carefully selected and reasonable matched to take the synergistic effect of all the components. After being taken by Chinese soft shell turtles, the disease prevention and control powdered traditional Chinese medicine composition can alleviate various inflammations in intestinal tracts in the bodies of Chinese soft shell turtles, promote intestinal tract movement and remove physical signs such as damp and hot condition and damp toxin.

The invention proposes a method for making black tea, the specific steps are as follows: (1) wilting, place the tea leaves in a wilting machine, spread the tea leaves to a thickness of 40-60 cm, firstly wilt with cold air for 2-3 hours, Then hot air withering for 1-2 hours, hot air temperature 35-40 ℃, stop for 1 hour, then hot air withering for 1-2 hours, hot air temperature 35-40 ℃; Stir once; (2) Knead, use a kneading machine to knead; (3) Ferment, use a fully automatic fermenter to ferment; (4) Dry, put the tea leaves in the dryer, spreading out the thickness of 8-10 cm; Drying, control the temperature at 130°C, and the time is 10-15 minutes; second drying, control the temperature at 120°C, and the time is 10-15 minutes; then take the tea out of the dryer and let it cool for 30-40 minutes; third drying Dry, put the tea leaves into the drier again to dry, control the temperature at 80°C, and the time is 6-10 minutes. The invention can greatly reduce the production time of black tea and improve the quality of black tea.