249results about How to "Has spleen and stomach" patented technology

The invention discloses a preparation method of spiced beef with good mouthfeel, which comprises the following steps: putting beef in flowing clear water for soaking until no watery blood separates out, and then draining the beef to obtain preprocessed beef; putting the preprocessed beef in an oven for drying, taking the beef out of the drying oven, jetting an injection into the beef, putting the beef in a rolling and rubbing machine for carrying out primary rolling and rubbing, then adding curing seasonings into the rolling and rubbing machine for carrying out secondary rolling and rubbing, taking the beef out of the rolling and rubbing machine, and carrying out low temperature standing to obtain the cured beef; putting blanched cow leg bones, fresh ginger, garlic cloves, fistular onion stalk and water in a boiling container for decocting, and carrying out filtering to obtain soup stock; adding cloves, tea leaves and the like into the soup stock, performing boiling, carrying out filtering, and then adding dark soy sauce, yeast extracts and the like, performing continuous boiling to obtain boiling liquid; and cutting the cured beef into cubes, blanching the beef cubes, then adding the blanched beef cubes into the boiling liquid for boiling to obtain spiced beef cubes, taking the spiced beef cubes out of the boiling liquid, putting the spiced beef cubes in ice water, after the boiling liquid is cooled to room temperature, putting the spiced beef cubes in the boiling liquid again, carrying out low temperature standing, and then putting the spiced beef cubes in the oven for baking to obtain the spiced beef with good mouthfeel.

The invention relates to a fructus crataegi flaked candy and a preparation method of the fructus crataegi flaked candy. The flaked candy comprises, by weight, 1-40 pars of fructus crataegi powder, 5-30 parts of microcrystalline cellulose, 5-60 parts of sorbit, 5-30 parts of maltodextrin, 0.1-4 parts of lubricants and appropriate adhesion agents. Smashing, 80-mesh screening and even mixing are performed on the fructus crataegi powder and all the auxiliary materials, and then damp mass preparing, granulation, drying, granule arranging and flaking are performed to obtain the fructus crataegi candy. The fructus crataegi flaked candy has the functions of strengthening the spleen and stomach and aiding digestion, and has a certain therapeutic effect on high blood pressure, coronary disease, angor pectoris, hyperlipemia, stomachache, diarrhea and other diseases.

The invention discloses a preparation method of sauce-flavor spiced beef cubes. The preparation method includes the steps of: 1) cutting beef into cubes, soaking the beef cubes in water, and draining the beef cubes to prepare pre-treated beef cubes; 2) crushing and boiling raw ginger, adding cooking wine with uniform mixing to obtain a soaking liquid; 3) mixing Chinese prickly ash, pericarpium citri reticulatae and the like with salt to prepare a pickling material; 4) drying the pre-treated beef cubes in a baking oven, soaking the beef cubes in the soaking liquid, adding the pickling material, uniformly mixing the mixture, tumbling the beef cubes in a tumbling machine and allowing the beef cubes to stand at low temperature to obtain pickled beef cubes; 5) adding clove, tea and the like to soup stock, adding dark soy sauce, salt and the like and continuously boiling the materials to obtain a boiling solution; 6) blanching the pickled beef cubes in hot water, adding the beef cubes to the boiling solution to obtain spiced beef cubes; 7) placing the spiced beef cubes in ice water, and when the boiling solution is cooled to room temperature, and allowing the spiced beef cubes to stand in the boiling solution at low temperature, baking the beef cubes, and adding the beef cubes into a sauce with uniform stirring, and baking the beef cubes to prepare the sauce-flavor spiced beef cubes.

The invention discloses cactus-flavor milk peanut kernels. The peanut kernels are prepared from the following raw materials in parts by weight: 130-140 parts of peanut kernels, 5-6 parts of edible cactus, 2-3 parts of hawthorn, 2-3 parts of medlar, 1-2 parts of cinnamon, 2-3 parts of astragalus, 1-2 parts of galangal, 1-2 parts of loquat leaf, 1-2 parts of pumpkin leaf, 1-2 parts of radix polygonati officinalis, 2-3 parts of eucommia ulmoides, 1-2 parts of bamboo shavings, 1-2 parts of fennel, 1-2 parts of costustoot, 7-8 parts of acacia honey, 6-8 parts of wine and 30-40 parts of milk. According to the cactus-flavor milk peanut kernels, the peanut kernels are prepared by adopting a reasonable manufacture process, the original nutrition of peanut kernels can be maintained, a plurality of traditional Chinese medicinal components can be absorbed, the nutritional health-care value can be obtained, the flavor of peanut kernels can be improved by using the acacia honey, milk and cactus to replace white sugar and spices, and the nutrition of the peanut kernels can be digested and absorbed by human bodies more easily; the finished product peanut kernels are crispy and sweet and tasted delicious, have the fragrance of cactus, and have the functions of strengthening spleen and stomach, tonifying kidney and removing dampness, moistening lung for removing phlegm, clearing heat and removing toxicity, activating blood circulation to remove stasis, and digesting and relieving pain.

The invention discloses a preparation method of a potato cake, and belongs to the field of foods processing. The method is characterized in that 55kg of whole potato flour, 15kg of potato starch, 35kg of self-raising flour, 7kg of maize powder, 20kg of black sesame oil, 10kg of egg, 42kg of saccharose, and proper amount of essence, sodium bicarbonate and ammonium bicarbonate are used as the raw materials. The method comprises the steps of preparing a dough; rolling and forming; braking; cooling; packaging. The method has the beneficial effects that the potato cake is slight yellow, crispy, tasty, and aromatic, has the crisp flavor of potato, is high in nutritional value, rich in protein, vitamin and other nutritional substances, and beneficial for digesting and absorbing of the human to foods, improves the human immunity, has the effects of strengthening the spleen and stomach, tonifying Qi and regulating middle energizer, expelling toxin and keeping youth, lowering blood pressure and resisting ageing, and is an economic and practical green nutritional food suitable for all people.

The invention discloses a medicine applied to preventing and treating fatty liver and a preparation method thereof. The invention is made from gynostemma pentaphyllum makino, ilexlutifolia thumb, sanchi, root of thomson kudzuvine, hawkthorn fruit, root of red rooted salvia, rhizoma alismatis, lotus leaf and other traditional Chinese medicine, has the functions of discharging liver, regulating qi, strengthening spleen and stomach, activating blood, dissolving stasis, eliminating phlegm and softening hard mass, is applied to preventing and treating the fatty liver and has actual effect.

The invention discloses strawberry milk tea powder which consists of the following components in percentage by weight: 45-55% of creamer, 35-45% of white granulated sugar, 5-10% of strawberry powder, 2-5% of black tea powder, 0.2-0.5% of sodium carboxymethylcellulose and 0.1-0.3% of sucrose fatty acid ester, wherein the creamer is acid-resisting creamer, and the sodium carboxymethylcellulose is acid-resisting sodium carboxymethylcellulose. The strawberry milk tea powder is prepared by matching, mixing, sterilizing and packaging the components. The strawberry milk tea powder disclosed by the invention has the advantages that (1) when dissolved in water, the strawberry milk tea powder has good dispersibility and stability and is in a uniform emulsion state, and phenomena of demulsification, layering, precipitation and the like are prevented no matter being dissolved in cold water or hot water; (2) the milk tea made of the strawberry milk tea powder is smooth and fine in taste and is thick in milk fragrance, and has the fragrance of both tea and strawberry; (3) the strawberry milk tea powder has the functions of moistening the lung to generate body fluid, strengthening the spleen and stomach, and the like because of the strawberry powder.

The invention discloses a burdock vinegar brewing technology, and belongs to the field of food brewing. The burdock vinegar brewing technology is characterized by comprising the following steps: pretreating burdocks serving as raw materials, cooking glutinous rice, carrying out alcoholic fermentation and acetic acid fermentation, ageing, filtering, sterilizing, canning, checking and storing. The burdock vinegar brewing technology has the advantages that juice and residues of the burdocks are separated, and the burdock juice is used for replacing water to cool the cooked glutinous rice, so that the nutrition of the glutinous rice is improved; the burdock residues are added during acetic acid fermentation, so that the utilization rate of the burdocks is increased; the burdock vinegar has the effects of reducing blood pressure, strengthening the spleen and stomach, expelling toxins, keeping young and the like.

The invention discloses a health-care food for reducing blood sugar and blood fat. The health-care food for reducing the blood sugar and the blood fat is characterized by comprising, by weight, hawthorn 20-50 parts, bitter gourd 20-50 parts, black soya bean 10-30 parts, medlar 10-30 parts, pumpkin 10-20 parts, Chinese yam 10-20 parts and poria cocos 5-10 parts. The health-care food for reducing the blood sugar and the blood fat is unique and scientific in formula, is made from natural foods, is safe and non-toxic, contains a large amount of amino acid, vegetable protein, mineral elements and the like, and can reduce blood sugar, the blood fat, blood viscidity and strengthen immunity of the organism after long-term taking.

The invention discloses a processing technique for potato crunchy candy slices, and belongs to the field of food processing. The processing technique is characterized in that the processing technique flow comprises the following steps: potato preparation, cleaning, slicing, rinsing, boiling, drying, frying, sugar coating, and cooling and packaging. The processing technique has the beneficial effects that the product is fragrant and crisp, and proper in sweetness, and has the peculiar sweet flavour of potato; the product is quite high in nutritional value, rich in many nutritional substances including proteins, vitamins and the like, and beneficial for human body to digest and absorb foods and enhancing the immunologic function of human body, has the effects of strengthening spleen and harmonizing stomach, tonifying qi and regulating middle energizer, detoxifying and beautifying skin, reducing pressure and resisting ageing, is a pollution-free nutritional food which is suitable for people of all ages, and economical and practical, as well as is low in water content and suitable for being preserved for a long time.

The invention discloses a preparation method for frying potato chips, and belongs to the food processing field. The preparation method is characterized in that 80% of fresh mashed potatoes, 20% of sweet potato starch, 5% of cassava powder, 4% of salt, 6% of cane sugar, 0.8% of monosodium glutamate, 0.8% of seasoning powder prepared from five spices powder, chilli powder, scallion powder and dried orange peel powder and palm oil are employed as a formula, and the processing technology flows are mixing of mashed potatoes and sweet potato starch, powder blending, gelatinization, seasoning, rod twisting, cooling, aging, slicing, drying, frying, de-oiling and packaging. The beneficial effects are that the product is rich in nutrition, is savory and crisp, and has unique flavor of potatoes. The product has high nutrition values, is rich in a plurality of nutrients of proteins, vitamins and the like, is helpful for food digestion and absorption, enhances the human body immunity, and has functions of reinforcing spleen and stomach, tonifying qi, regulating the center, expelling toxin, beautifying skin, lowering blood pressure and anti-aging. The product is an economical and practical green nutrition food suitable to people of all ages, can be stored for a long time, is convenient to carry, and can be used as travel food and convenient food.

The invention relates to healthy instant noodles with low oil content and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, then enabling the noodles to pass through an oil sink at a temperature of 30-60 DEG C, draining oil and then carrying out far infrared drying and shaping on the noodle lump and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention discloses a potato walnut cake processing process, and belongs to the field of food processing. The potato walnut cake processing process is characterized in that 50 kg of high protein flour, 15 kg of wheatmeal, 5 kg of buckwheat, 30 kg of potato powder, 35 kg of saccharose, 18 kg of butter and vegetable oil, 5 kg of skim milk powder, 0.8 kg of ammonium bicarbonate and 25 L of water are adopted to serve as raw materials, and the processing process includes the steps of dough preparing, dough cutting, forming, baking, cooling and packaging. The potato walnut cake processing process has the advantages that products obtained through the method are slight yellow in color and luster and fragrant and crisp in taste and has the fragrant and crisp flavor of potatoes; the products are high in nutritive value and rich in protein, vitamin and multiple nutrient substances, digestion and absorption of food by human bodies are facilitated, the immunity function of the human bodies is enhanced, the effects of strengthening the spleen and stomach, tonifying qi and regulating middle-Qi, expelling toxin, maintaining beauty, lowering the blood pressure and being resistant to aging are achieved, and the products are green nutrition foods suitable for people of all ages, economical and practical, less in water content and suitable for being stored for a long time.

A Chinese medicinal preparation with effect of strengthening spleen and stomach is prepared from the following raw materials (by weight part): Fructus Citri 3-6, Dioscorea opposita 2-8, Crataegus pinnatifida 3-7, Hordeum vulgare sprout 2-4, Citrus reticulata 2-5, Pogostemon cablin 1-4, Radix Glycyrrhizae 1-3, diluent 8-15, and antiseptic 0.0002-0.001. The preparation has effects of strengthening spleen and stomach and promoting digestion, and is mainly used for relieving symptoms of dyspepsia, anorexia, abdominal distention, abdominal pain, constipation, emaciation with sallow complexion, and so on. The preparation is a pure Chinese medicinal preparation, and has the advantages of wide application range, good therapeutic effect, and no toxic or side effects.

The invention discloses a processing method of spicy-crisp potato slices, belonging to the field of food processing. The processing method is characterized by comprising the following making process flows of cleaning; slicing; rinsing; drying; baking, frying and puffing; and packaging to obtain a finished product. The processing method has the beneficial effects that the spicy-crisp potato slices are strong in flavor as well as crisp and delicious and have the unique tastes of potatoes. The spicy-crisp potato slices are rather high in nutritive value, rich in various nutrient substances such as proteins and vitamins, beneficial to the digestion and absorption of a human body to foods and capable of enhancing the immunity of a human body, and have the effects of strengthening the spleen and harmonizing the stomach, tonifying qi and regulating middle energy, detoxifying and beautifying as well as reducing blood pressure and delaying senescence so as to be green and nutrient foods which are economic and suitable for both the old and the young.

The invention discloses a processing method of tea-flavored potato chips, belonging to the field of food processing. The processing method is characterized in that the adopted formula comprises 45kg of potatoes, 12kg of buckwheat flour, 16kg of glucose, 5kg of green tea, 3kg of whole milk powder, 5kg of honey, 0.5kg of fermentation powder and proper amount of peanut oil and table salt; and the processing process flow comprises the following steps: selecting the materials; producing the materials into paste; producing green tea powder; stirring the powder; shaping; frying; airing; and packaging. The processing method has the beneficial effects that the product has a crispy mouth feel and also has the sticky flavor of the potatoes and the faint scent of the green tea. The product has a high nutritional value and is enriched with a plurality of nutrients including protein, vitamins and the like; the food can be easily digested and absorbed by human bodies and the body immunity is enhanced; and the product has the effects of tonifying the spleen and harmonizing the stomach, tonifying qi and regulating middle energizer, detoxifying and maintaining beauty, and resisting ageing, and is a green and nutritional food which is suitable for people of all ages and is economical.

The invention provides a black garlic beverage and a preparation method thereof. The black garlic beverage comprises the following raw materials in parts by weight: 10 to 20 parts of black garlic, 300 to 500 parts of water, 20 to 30 parts of honey, 10 to 20 parts of wolfberry, 1 to 2 parts of radix astragali, 1 to 2 parts of red sage root, 1 to 2 parts of ginkgo leaf, 2 to 3 parts of poria cocos, and 2 to 3 parts of Chinese yam. The provided black garlic beverage has a palatable taste and functions of invigorating the stomach and spleen, and at the same time can strengthen the human immunity, restore the organism functions, and help the recovery of sub-health people.

The invention provides strong fragrance type baijiu with pressure reduction and blood activating functions and a preparation method of baijiu and relates to the technical field of processing of agricultural products. The strong fragrance type baijiu is prepared from raw materials in parts by weight as follows: 50-60 parts of glutinous sorghum, 20-30 parts of corn flour, 15-20 parts of barley, 3-6 parts of L-theanine, 15-20 parts of distiller's yeast and a proper amount of water. The strong fragrance type baijiu with pressure reduction and blood activating functions contains complete and sufficient nutrition, food materials have the best effect and tastes in a specific formula with a secrete preparation method, the baijiu is clear, transparent, pleasantly fragrant, mellow, sweet and luscious, has strong flavor of baijiu in a mild aromatic flavor, baijiu in a strong aromatic flavor and baijiu in a Maotai flavor, has a refreshing aftertaste, integrates strong aromatic baijiu, Maotai-flavor baijiu and mild aromatic baijiu, has a novel taste, performs the body-building healthcare function, is safe and reliable and has no toxic or side effects.

The invention relates to the field of food processing, in particular to a processing method of an instant sirloin with a health care function of nourishing spleen and stomach. The processing method comprises the steps of cleaning, soaking with clean water, vacuum kneading, soaking seasoning, stewing seasoning, packaging and sterilizing, and when the sirloin is stewed, various health care herb ingredients with the exception of convention condiment can be added. The instant health care sirloin processed by the processing method has the characteristics of fresh color and delicate taste, retains full nutrition of beef, leads a person to endless aftertastes, and has health care functions of nourishing spleen and stomach, replenishing Qi and adjusting immunity at the same time.

The invention discloses health-care oil tea honey, and relates to the technical field of biological medicines. The health-care oil tea honey is prepared from the following raw materials in parts by weight:12-20 parts of oil tea seeds, 60-80 parts of honey, 2-5 parts of Chinese-date, 2-5 parts of carrot, 2-5 parts of semen coicis and 2-5 parts of tremella fuciformis. The technical process comprises the following steps:A, preparing materials; B, washing; C, squeezing; D, primarily filtering; E, refine-filtering; F, crushing; G, concentrating; H, standing; I, mixing; J, cooling; and K, centrifugalizing. The health-care oil tea honey disclosed by the invention has the health-care functions of tonifying spleen and stomach, nourishing yin and moisturizing lung, tonifying middle-Jiao and Qi, tonifying liver and improving eyesight and the like, can prevent 'three highs', and is suitable for the middle-aged and the elderly and crowds with 'three highs' and weaker spleen and stomach.

The invention discloses a preparation method of instant powder containing Chinese yam and jujube. The method comprises the following steps: 1, taking jujubes, adding water, and extracting to obtain a jujube extract liquid; 2, concentrating, adding an excipient, and drying to obtain jujube powder; 3, crushing dry Chinese yam slices to obtain Chinese yam powder; 4, taking the Chinese yam powder, adding an aqueous solution of ethanol, carrying out heating reflux, and collecting a Chinese yam extract liquid and Chinese yam filter residues; 5, concentrating the Chinese yam extract liquid, adding the excipient, and drying to obtain Chinese yam extract powder; 6, dissolving NaOH and chloroacetic acid in the aqueous solution of ethanol, adding the Chinese yam filter residues, reacting at 45-55DEG C, filtering, washing the obtained precipitate with ethanol, drying the precipitate, and crushing to obtain soluble Chinese yam powder; and 7, uniformly mixing the powder obtained in step 2, the powder obtained in step 5 and the powder obtained in step 6 to obtain the instant powder containing Chinese yam and jujube. The instant powder containing Chinese yam and jujube has nigh nutritional components and a good mouthfeel, and can satisfy people's demands on healthcare foods; and all the nutritional components of Chinese yam are reserved when the method is used to prepare the instant powder containing Chinese yam and jujube.

The invention discloses a method for brewing rhizoma smilacis glabrae wine. The method comprises the following steps: by taking rhizoma smilacis glabrae as a raw material, by taking potatoes as a matrix, pretreating the raw material, preparing the matrix, dosing, performing preliminary fermentation, performing post-fermentation, squeezing and ageing, packaging, sterilizing, storing and the like. Complete rhizoma smilacis glabrae plants are utilized, the roots, stems, leaves and fruits are totally utilized, the utilization rate of the rhizoma smilacis glabrae is improved, and the rhizoma smilacis glabrae wine is balanced in nutrition. Moreover, the potatoes are taken as the matrix, the production cost is reduced, and after the rhizoma smilacis glabrae wine aged, the fruit wine is rich in nutrition, mellow in wine aroma and soft and continuous in aftertaste and has the effects of detoxifying and removing dampness, activating collaterals and strengthening the spleen and stomach.

The invention provides glutinous rice wine and a preparation technology thereof, and relates to the technical field of alcoholic beverage. The glutinous rice wine comprises 60 to 85 parts of glutinousrice, 20 to 35 parts of barley, 10 to 15 parts of lycium barbarum, 10 to 20 parts of buckwheat, 5 to 9 parts of distillery yeast, and 15 to 25 parts of a functional agent. The glutinous rice wine iscomplete and sufficient in nutrition, sufficiently realizes efficacy and taste of all food materials through a specific recipe and a secretly-made preparation method, is clear, transparent, fresh, strong and fragrant in maotai-flavour, pleasant, mellow, rounded, harmonious, and enjoyable in aftertaste, combines three Baijiu flavors of strong flavor, maotai-flavor and fragrance, is fresh in mouthfeel, meanwhile can achieve the body building health care effect, is safe and reliable, and does not have any toxic and side effects.

The invention discloses a sticky rice tomato bread and a preparing method thereof. The sticky rice tomato bread comprises, by weight, 300-400 parts of wheat flour, 100-140 parts of sticky rice, 30-40 parts of purple sweet potato powder, 30-40 parts of tomatoes, 10-20 parts of celery, 7-9 parts of elecampane, 10-16 parts of smoked plum, 50-60 parts of red dates, 5-15 parts of cane sugar, 10-20 parts of vegetable oil, 10-20 parts of eggs, 20-30 parts of honey, 3-5 parts of salt, 5-7 parts of yeast powder and 200-300 parts of water. According to the produced sticky rice tomato bread, no additive exists, the color and lustre are stable, the taste is good, the added red dates have the effects of tonifying deficiency and qi, nourishing the blood, tranquilizing, strengthening the spleen and stomach and the like, the added elecampane has the effects of promoting the circulation of qi, tonifying the spleen, helping digestion and the like, a certain healthcare function is achieved, and the sticky rice tomato bread is suitable for the majority of people.

The invention relates to low-oil-temperature instant noodles subjected to far infrared drying and a preparation method thereof. The preparation method comprises the steps of kneading a dough prepared from wheat flour, starch, water chestnut flour, raw peanut pulp, a mixed thickener, salt and an edible emulsifier, boiling, rolling, shredding, cooking, cutting off, uniformly spraying low-temperature frying oil on the upper and lower sides of the noodles, carrying out secondary far infrared drying and shaping and obtaining an instant noodle lump after cooling. The preparation method has the advantages that the instant noodles have high nutritive value; the oil content of the pastry is controlled; and the reconstitution property, taste and flavor of the fried instant noodles are maintained.

The invention discloses a processing method for a health-care dried potato, belonging to the field of food processing. The processing method is characterized by comprising the following process procedures: selection of potatoes; cleaning; peeling; slicing; color protection; hardening; cleaning; blanching; sugar preservation; baking; and sprinkling of powdered sugar. The invention has the following beneficial effects: the prepared health-care dried potato is delicate, crisp, tender and tasty and has fragrant and glutinous flavor unique to the potato; the health-care dried potato has a high nutritional value, is rich in a plurality of nutrients like protein and vitamins, facilitates digestion of absorption of food, enhances the immunity of the human body and has spleen-reinforcing, stomach-harmonizing, qi-benefiting, middle energizer-regulating, toxin expelling, beauty-maintaining, blood pressure-reducing and anti-aging effects; and the health-care dried potato is an economical green nutritional foodstuff suitable to people of all ages, can be stored for a long time and is portable and applicable as solid food for travelling and convenient meal.

The present invention discloses a carrot and potato cake production method and belongs to the field of food processing. The carrot and potato cake is characterized by being prepared from 5 kg of mashed carrots, 12 kg of mashed potatoes, 1 kg of mashed purple Chinese yams, 200 g of refined salt, 35 g of monosodium glutamate, 120 g of rose sauce, 300 g of malt starch, 240 g of radix puerariae powder, and 80 g of corn dextrin. The processing processes are as follows: raw material selecting, washing, peeling, slicing, rinsing, cooking, crushing, pre-dehydrating, material blending, forming, paste applying and powder spraying, oil-frying, cooling, quick-freezing, packaging and freezing. The beneficial effects are as follows: the carrot and potato cake is crisp in taste, is sweet, fragrant and palatable, is rich in flavor, and has a unique sweet and fragrant flavor of potatoes. The carrot and potato cake is very high in nutritional value and rich in protein, vitamins and other nutrients, is conducive to food digestion and absorption of human body, enhances the human body immune function, has efficacies of strengthening spleen and harmonizing stomach, benefiting qi and regulating middle energizer, expelling toxins and beautifying features, lowering pressure and resisting aging, is a green and nutritional food which is suitable for people at all ages and is economical and affordable, can be stored for a long time, is easy for carrying, and can be used as travelling solid food and convenience meal.

The invention discloses a traditional Chinese medicine preparation for treating child anorexia. The traditional Chinese medicine preparation consists of the following raw materials by weight: 80-100g of hawthorn, 80-100g of medicated leaven, 60-75g of malt, 40-50g of endothelium corneum gigeriae galli, 40-50g of roasted rhizoma atractylodis macrocephalae, 40-50g of amomum tsao-ko, 40-50g of immature bitter orange, 40-50g of flos caryophylli, 40-50g of fructus amomi, 40-50g of agastache rugosus, 40-50g of fried kaladana, 10-20g of roasted resina toxicodendri, 40-50g of rheum officinale, 40-50g of palm, 30-40g of roasted rhizoma sparganii and 20-30g of liquorice. The traditional Chinese medicine preparation has the functions of strengthening the spleen and stomach, promoting digestion and improving appetite, is suitable for treating symptoms such as anepithymia, child food preference, anorexia and the like caused by digestive system diseases, has the advantages of short treatment period, definite treatment effect and no toxic side effect, and is worthy of popularization and application.

The invention belongs to the field of brewing industry, and particularly relates to fragrant and sweet osmanthus-flavored wine and a brewing method thereof. The preparation method comprises the steps that natural osmanthus and raisin tree seeds serve as the main raw material, baijiu produced through a solid state method serves as basic liquor, the method of combing baking through an oven with steeping and consolute is adopted, and the fragrant and sweet osmanthus-flavored wine is brewed. The method is simple and practical, the taste is mellow, the wine is sweet and mellow after being fed into the mouth, the fruit flavor is rich, the aftertaste is long, fragrance particular to the osmanthus and the natural fresh and sweet property of the raisin tree seeds are achieved, the nutrient substance is rich, and the health-care effects of strengthening the spleen and stomach, aiding digestion, activating the blood, tonifying Qi, strengthening muscles and bones, promoting blood circulation, warming the waist and knees and removing the extravasated blood are achieved.

The invention relates to the technical field of feed, in particular to seven-star tea residue fermented feed for improving the quality of pigs bred by using a fermentation bed, and a preparation method of the seven-star tea residue fermented feed. The feed is prepared from 320-60 parts of fermented seven-star tea residue, 20-55 parts of fermented grain amaranth, 15-50 parts of corn flour, 0.5-10 parts of fulvic acid powder and 0.5-5 parts of mixed Chinese herbal medicine powder. The fermented seven-star tea residue contains Chinese herbal medicine components such as semen coicis, fructus crataegi and liquorice root, and is combined with the mixed Chinese herbal medicine powder, so that the effects of improving the immunity of the pigs, promoting the growth of the pigs and improving the pork quality are achieved; all the components have a synergistic effect, so that the growth of microorganisms in the fermentation bed is promoted, the ability to degrade pollutants is improved, and the breeding environment of the pigs is purified.