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64results about How to "Have strong bones" patented technology
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Health-care wine and preparation method thereof
InactiveCN103525641AMellow tasteIncrease elasticityDigestive systemAlcoholic beverage preparationBULK ACTIVE INGREDIENTDigestion
The invention discloses health-care wine and a preparation method thereof. The health-care wine comprises distilled spirit and a Chinese herbal medicine composition, wherein the Chinese herbal medicine composition contains 36 types of Chinese herbal medicines, is subjected to digestion and fermentation and then is soaked in the distilled spirit, the active ingredients in the Chinese herbal medicines can be completely dissolved in the distilled spirit to ensure that the health-care wine is soft in effect of medication and mellow in mouthfeel, are favorable for enhancing the microcirculation and strengthening the function of internal organs, and enhance the elasticity of blood vessels at the same time to ensure that the blood viscosity is gradually reduced; the healthcare wine has the effects of relieving the rigidity of muscles and activating collaterals, promoting the blood circulation to remove the blood stasis, replenishing qi and nourishing blood, invigorating qi and replenishing essence, regulating the microcirculation, regulating the function of the internal organs, and strengthening bones and the body.
Owner:詹向阳
Preparation method of spiced beef with good mouthfeel
InactiveCN105918886AReduce heat and drynessReduce greasy feelingFood ingredient functionsIce waterSoya sauce
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.
Owner:FENGYANG COUNTY ZHONGDU FOOD CO LTD
Growth promoting fodder special for growing and fattening pigs
InactiveCN105325719APromote growthImprove disease resistanceFood processingAnimal feeding stuffAnimal scienceGrowth promoting
The invention discloses growth promoting fodder special for growing and fattening pigs. The growth promoting fodder is prepared from corn, wheat bran, sweet potato vine powder, cottonseed meal, double-low rapeseed meal, fish meal, shell powder, talcum powder, calcium hydrogen phosphate, salt, multivitamin for the pigs, methionine, cystine, seaweed meal, beta vulgaris pulp, mannan oligosaccharides, nettle meal, luceme meal, carrot meal, purslane meal, peanut vine meal, pine needle meal, a composite additive, complex enzyme preparation and microecologics. The composite additive is prepared from polygonum multiflorum, eucommia, malt, gynostemma pentaphyllum, medicated leaven, poria cocos, hawthorns, lycium, Chinese yam, methionine copper, ferrous sulfate, tryptophan zinc, tryptophan manganese, calcium iodate and sodium selenite. The growth promoting fodder special for the growing and fattening pigs is reasonable in formula, comprehensive in nutrition, good in palatability, and capable of promoting growth of the growing and fattening pigs and improving quality of pork.
Owner:滁州市南谯区施集镇兴牧生态养殖场
Preparation method of sauce-flavor spiced beef cube
InactiveCN105901529AAccelerated removal of fishy smellImprove fragrance evaporationFood thermal treatmentFood ingredient as flavour affecting agentCooking & bakingFlavor
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.
Owner:FENGYANG COUNTY ZHONGDU FOOD CO LTD
Sugar-free radix millettiae speciosae buccal tablet and preparation method thereof
InactiveCN103876143APlay health benefitsImprove immunityFood shapingFood preparationVitamin CMedicine
The invention discloses a sugar-free radix millettiae speciosae buccal tablet. The sugar-free buccal tablet contains the following effective components in percentage by weight: 30-60% of radix millettiae speciosae powder, 10-30% of dextrin, 20-40% of xylitol, 1-5% of vitamin C, 0.2% of stevioside and 0.05% of mint oil. The sugar-free buccal tablet does not need to be brewed, and is convenient to carry due to small size; a traditional decocting way of radix millettiae speciosae is changed to a new way in which the radix millettiae speciosae can be taken by modern people conveniently. The sugar-free buccal tablet is good in mouthfeel, and conveniently and effectively plays the health-care efficacy of the radix millettiae speciosae. The sugar-free buccal tablet has the functions of tonifying deficiency, moistening lung, enhancing immunity, nourishing kidney and strengthening muscles and bones.
Owner:苏志恒
Edible camellia marinade and preparation method thereof
The invention relates to edible bittern and a preparation method thereof, in particular to edible oil-tea camellia bittern for rice noodles and a preparation method thereof. The edible oil-tea camellia bittern consists of sauce and oil-tea camellia in the weight ratio (1.5-2.5):1, wherein the sauce is prepared by mixing, cooking and filtering the following raw materials: water, ox vertebrae, pig ribs, pig bones, old ginger, cooking wine, fermented soya beans, salt, sugar, star anise, sand ginger, pseudo-ginseng root, cassia bark, tsaoko amomum fruit, clove, wild pepper, dried orange peel, liquoric root, common fennel, bay leaves, dahurian angelica root, clove mother, corsvenor momordica fruit, cassiabarktree fruit and vegetables; and the oil-tea camellia is prepared by mixing, cooking andfiltering the following raw materials: water, old chicken, pig bones, qingming tea, mango ginger, toasted garlic, chive, parsley and camellia-seed oil. In the method, the oil-tea camellia is preparedby frying qingmin tea with the camellia-seed oil, i.e., tea oil; tea oil does not contain any substance harmful to human bodies such as cholesterol, flavacol and the like, is a true pure natural environmentally-friendly edible oil, and can be matched with various Chinese medicinal herbs; and the edible oil-tea camellia bittern has rich nutrition, remarkable oil tea function and ideal physical therapy and body care functions.
Owner:毛本业 +1
High-protein selenium/zinc/calcium-rich radix puerariae and coarse-grain compound nutrition and health rice
ActiveCN103689344ABalanced nutritionWith buckSeed and root treatmentFertilising methodsAdditive ingredientBlood sugar
The invention discloses high-protein selenium / zinc / calcium-rich radix puerariae and coarse-grain compound nutrition and health rice. According to the compound health rice, the protein content is more than or equal to 10 percent, the selenium content is more than or equal to 1mg / kg, the zinc content is more than or equal to 200mg / kg, the calcium content is more than or equal to 500mg / 100g, selenium, zinc and calcium are obtained from selenium / zinc / calcium-rich radix puerariae flour and konjaku flour prepared from the raw materials such as selenium / zinc / calcium-rich radix puerariae and konjaku obtained by adopting selenium / zinc / calcium enriching cultivation, and the proteins are obtained from bean flour and edible fungi flour prepared from the materials such as pure natural beans and edible fungi. The health rice contains active health components of radix puerariae, konjaku, wholewheat, brown rice, edible fungi and beans, has the nutrition and health effects of selenium, zinc, calcium and high protein content, is rich in vitamins, polysaccharides, multiple trace elements and amino acids, can provide comprehensive and balanced nutrition and has the effects of reducing blood pressure, lowering lipid, reducing blood sugar, helping people lose weight, strengthening bones, resisting cancers, improving the immunologic function, building the body and prolonging life.
Owner:广西金葛食疗健康产业发展有限公司
Deer penis and deer tail wine
InactiveCN101191112APhysiological metabolism is strongImprove anti-aging effectDigestive systemInanimate material medical ingredientsPenisMedicine
The invention discloses a deer pizzle deer tail wine and relates to a health care wine which is produced by dissolving, extracting and mixing deer pizzle, deer tail, deer antler, red ginseng, Desertliving Cistanche, Astragalus Root, Fossilizid, dodder, medlar, longan pulp, Radix Rehmanniae Preparata and Fructus Schisandrae Chinensis. The long-term drinking of the invention can nourish the vitality and enrich the blood, ensures that the elders have vigorous physiological metabolism, has better anti-aging effect, and possesses the effects of soothing nerves, benefiting intelligence, prolonging life and beautifying.
Owner:阚继承
Brewing method of wild sweet potato fruit vinegar
ActiveCN104560609AHigh qualityFull of nutritionMicroorganism based processesVinegar preparationHorticultureNutrient
The invention provides a brewing method of wild sweet potato fruit vinegar. The wild sweet potato fruit vinegar is brewed from fresh and matured wild sweet potato by adopting the steps of treating the raw material, sterilizing, performing enzymolysis, sugaring, performing low-temperature alcoholic fermentation, performing acetic fermentation, filtering, homogenizing, sterilizing, canning and the like. The wild sweet potato fruit vinegar brewed by adopting the brewing method is superior to edible vinegar brewed from grains as a raw material on aspects of nutritive values, intrinsic compositions, taste and the like, keeps the original taste of the wild sweet potato, is palatable in sweetness and sourness, high in quality and rich in nutrients, and has effects of clearing heat, dispelling cold, dispelling wind and eliminating dampness.
Owner:BENGBU KUNPENG FOOD & BEVERAGE
Processing method for prune beverage
ActiveCN103815488ARetain nutrientsColor stableFood homogenisationFood ingredientsCitric acidMaltodextrin
The invention discloses a processing method for a prune beverage. The prune beverage comprises the following components in parts by weight: 25-35 parts of prune pulp, 6-10 parts of xylitol, 3-5 parts of maltodextrin, 0.3-0.4 part of citric acid, 0.1-0.2 part of a stabilizer, 0.05-0.1 parts of an essence, 0.03-0.05 part of potassium sorbate and 100 parts of drinking water. The processing method comprises the steps of treating prunes, pulping, conducting enzymolysis, mixing, homogenizing, sterilizing, canning and the like. According the prune beverage prepared through the processing method, nutriments of the prunes are kept fully; by homogenizing, the color of the prune beverage is kept stable, and layering and precipitating are avoided; the xylitol is adopted as a sweetener to make the prune beverage fragrant, sweet, and smooth in mouthfeel. The processing is simple in operation and easy to learn; the prune beverage is rich in nutrition and convenient to drink, and has the effects of building body, strengthening bones and delaying senescence of bodies and brains.
Owner:吉源(淮北)食品科技有限公司
Preparation method of compound fermented and brewed rhizoma polygonati and glutinous rice yellow wine
InactiveCN107189896AColor golden transparentFull bodiedMetabolism disorderAlcoholic beverage preparationChemistryHuman health
The invention discloses a preparation method of compound fermented and brewed rhizoma polygonati and glutinous rice yellow wine. The preparation method comprises the following steps: a, standby application of rhizoma polygonati: washing fresh rhizoma polygonati clean, removing root, kneading soft, steaming and drying nine times and smashing for standby application; b, first fermentation: obtaining soaked rice through glutinous rice under a water environment, then making into steamed rice, mixing the steamed rice with a part of rhizoma polygonati obtained in the step a to obtain flattened rice and adding distiller's yeast into the flattened rice to ferment; c, second fermentation: performing second fermentation on a product obtained in the first fermentation of the step b and residual rhizoma polygonati obtained in the step a under the water environment; d, finished product: squeezing a product obtained in the second fermentation in the step c, then sequentially boiling wine, later storing and filtering, then bottling and sterilizing and finally obtaining the finished product of the rhizoma polygonati and glutinous rice yellow wine. Combined with a traditional yellow rice brewing technology, the invention provides the wide and effective preparation method of the rhizoma polygonati and glutinous rice yellow wine. The product of the rhizoma polygonati and glutinous rice yellow wine prepared in the preparation method disclosed by the invention has the effects of tonifying qi, tonifying kidney, strengthening bones and muscles, resisting fatigue, reducing blood sugar and the like and has significance in improving human health.
Owner:新化县绿源农林科技有限公司 +1
Brewing method of osmanthus flower wine
InactiveCN103642651ARich in nutrientsMellow tasteDigestive systemAlcoholic beverage preparationFlavorCombined method
The invention discloses a brewing method of an osmanthus flower wine. The method takes wolfberry and osmanthus flower as the main materials and sweet potato as the basic material, adopts a combined method of soaking and fermentation in order to fully extract the nutritional components in wolfberry and osmanthus flower, and improves the utilization rate of raw materials such as wolfberry and osmanthus flower. The brewing method has the advantage that: the prepared osmanthus flower wine has more comprehensive nutrients, a rich and pure taste, a rich fruity flavor, and a long-lasting aftertaste, and has the healthcare functions of strengthening muscles and bones, promoting blood circulation, warming waist and knees, and removing extravasated blood.
Owner:张俊辉
Tremella mulberry rice and preparation method thereof
InactiveCN103461793AUnique flavorWith warm spleen and stomachFood preparationBiotechnologyLiver and kidney
The invention discloses a tremella mulberry rice, which is prepared by the following raw materials by weight: 100-120 parts of purple rice, 5-6 parts of tremella, 2-3 parts of mulberry, 1-2 parts of purple cabbage, 1-2 parts of wolfberry leaves, 1-2 parts of eucommia leaves, 1-2 parts of cassia, 2-3 parts of roots of kudzu vine, 2-3 parts of cornus fruits, 1-2 parts of ligustrum fruits, 1-2 parts of acanthopanax barks, 1-2 parts of pumpkin vines, 1-2 parts of eclipta, 1-2 parts of durian seeds and a proper amount of wine; according to the invention, purple rice is immersed with wine, and is fried and mixed with tremella mulberry syrup for granulation, so the prepared rice grain type composite rice has the advantages of sweet flavor, fragrant and delicious taste, and unique local flavor; traditional Chinese medicine components are added into the composite rice, thereby the product has the efficacies for nourishing liver and kidney, strengthening muscles and bones, and invigorating circulation of blood.
Owner:ANHUI LV ZHEN FANG AGRI SCI & TECH
Tremella cultivation method
ActiveCN105145120AShorten the timeFly into avoidCalcareous fertilisersMagnesium fertilisersTremellaZoology
The invention provides a tremella cultivation method. By means of the tremella cultivation method, cultivation procedures can be reduced, the cultivation period can be shortened, no insecticide spraying or water supplementation needs to be conducted in the cultivation process, and tremella pieces are prevented from being bitten and eaten by insects. The tremella cultivation method includes the following steps of preparing a culture medium, arranging the culture medium in a culture tank, conducting sterilization after the culture tank with the culture medium is sealed, conducting inoculation in the culture tank which is sterilized and contains the culture medium, conducting cultivation in the environment with the temperature of 22-25 DEG C in a sealed mode for 13-15 days, replacing a sealing cover of the culture tank with a cover body with a plurality of vent holes in the top, and placing the culture tank in a ventilation environment to continue to conduct cultivation, wherein the diameter of the vent holes is 0.8 mm. The tremella cultivation method has the advantages that inoculation and cultivation are directly conducted through the culture tank, the sealing cover of the culture tank is removed 13-15 days after sealed cultivation and is replaced with the cover body with the vent holes, having the diameter of 0.8 mm, in the top, mosquitoes are prevented from flying into the culture tank while ventilation is achieved, no insecticide spraying or water adding is needed, the procedures of fungus bag cultivation can be reduced, and the culture period can be shortened.
Owner:GUTIAN JUZHENTANG FOOD CO LTD
Preparation method of enteromorpha health care beverage
InactiveCN106418076AGreat tasteRemove fishy smellNatural extract food ingredientsFood ingredient functionsYeastLycium barbarum fruit
The invention relates to a preparation method of an enteromorpha health care beverage. The preparation method comprises the following steps: (1) washing enteromorpha and drying and grinding enteromorpha, thus preparing enteromorpha powder; (2) weighing the enteromorpha powder, hawthorn fruit, gingers, dried yeast powder, distiller's grains, roses, flowers of kudzuvine, sweet osmanthus flowers, rock sugar, chamomile, forget me not, barbary wolfberry fruit, Pu'er tea, dwarf lilyturf tuber, dried tangerine peel, honey and sodium benzoate according to a ratio; (3) fermenting steamed enteromorpha, hawthorn fruit and gingers; (4) decocting the roses, the flowers of kudzuvine, the sweet osmanthus flowers and the rock sugar with slow fire until thick juice is obtained; (5) soaking chamomile, forget me not, barbary wolfberry fruit, Pu'er tea, dwarf lilyturf tuber and dried tangerine peel at 70-80 DEG C and collecting a soak solution; (6) carrying out filling and sealing. The preparation method has the advantages that not only can wastes be turned into wealth but also the prepared enteromorpha health care beverage has the health care effects of harmonizing blood and nourishing the stomach, soothing the liver and relieving depression, enriching and nourishing blood, strengthening muscles and bones, nourishing and enhancing the immunity.
Owner:NORTH CHINA SEA ENVIRONMENTAL MONITORING CENT OF STATE OCEANIC ADMINISTATION
Snake gourd seed blend oil capable of reducing blood pressure
InactiveCN107712101AHigh in nutrientsNutritional balanceEdible oils/fatsLiver and kidneyAdditive ingredient
The invention discloses snake gourd seed blend oil capable of reducing blood pressure. The snake gourd seed blend oil is composed of the following raw materials in parts by weight: 50-60 parts of snake gourd seed oil, 10-15 parts of flaxseed oil, 10-15 parts of olive oil, 8-12 parts of grape seed oil, 1-3 parts of haws, 1-3 parts of corn silk, 1-3 parts of gynostemma pentaphyllum, 1-2 parts of eucommia barks, 1-3 parts of wild chrysanthemum flowers, 1-3 parts of kudzu vine root, 1-3 parts of common selfheal fruit-spike, 1-3 parts of radix paeoniae alba, 1-3 parts of dogbane leaves, 1-3 parts of the root bark of the peony tree, 1-3 parts of dutchmanspipe root and 1-3 parts of coptis root. The snake gourd seed blend oil disclosed by the invention is prepared by adding the flaxseed oil, the olive oil and the grape seed oil to ordinary rapeseed oil and performing blending, so the blend oil has a higher level of nutritional components, the contents of oleic acid, linolenic acid and unsaturated fatty acid in the oil are increased, the nutrition is more balanced and the nutritional value of the blend oil is greatly improved; and the snake gourd seed blend oil is not added with any harmfulingredient and belongs to green health food, and by addition of various traditional Chinese medicines, the prepared blend oil has the effects of reducing blood pressure, reducing blood fat, tonifyingthe liver and kidney, strengthening the bones and muscles, removing heat from the liver, reducing the stagnation, promoting urination, dilatating the arteries, promoting circulation of qi to relievepain, and the like.
Owner:桐城市放牛娃家庭农场有限公司
Preparation method of polygonatum kingianum dried root and stem/ polyonatum sibiricum dried root and stem/ polygonatum cyrtonema dried root and stem pure brewed beer
PendingCN109609325AEliminates irritating side effectsGreat tasteAlcoholic beverage preparationPolygonatum cyrtonemaHuman health
The invention discloses a preparation method of polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brewed beer. The preparation method comprises the following steps of preparing raw materials, preparing rhizoma polygonati polygonatum kingianum dried roots and stems / polyonatum sibiricum dried roots and stems / polygonatum cyrtonema dried roots and stems subjected to steaming once and drying once, preparing rhizoma polygonati polygonatum kingianum dried roots and stems / polyonatum sibiricum dried roots and stems / polygonatum cyrtonema dried roots and stems subjected to steaming for many times and drying for many times, preparing cooked materials, performing koji blending, performing fermentation, performing distillation and performing color blending. The method of the polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brewed beer is combined with a conventional wine brewing technique, an extensive and effective preparation method of the polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brew beer is provided. The polygonatum kingianum dried root and stem / polyonatum sibiricum dried root and stem / polygonatum cyrtonema dried root and stem pure brewed beer product prepared by the method disclosed by the invention has the efficacy of supplementing qi, nourishing the kidney, strengthening the bones and muscles, resisting weariness, reducingblood sugar and the like, and has significance in promotion of human health.
Owner:杭州千岛湖鹤岭家庭农场有限公司
Breast enhancement formulation and preparation method thereof
InactiveCN105233198ARelieve Toxic Side EffectsDeliciousMammal material medical ingredientsSexual disorderGinger RhizomeHuman placenta
The invention discloses a breast enhancement formulation and a preparation method thereof. The breast enhancement formulation is made from, by weight: 20-25 parts of white Atractylodes rhizome, 15-20 parts of Astragalus root, 18-23 parts of quilled cassia bark, 8-11 parts of thinleaf milkwort root-bark, 6-8 parts of white peony root, 4-9 parts of Chinese magnoliavine fruit, 10-14 parts of prepared Rehmannia root, 30-35 parts of Chinese dates, 10-15 parts of ginger, 5-10 parts of Sichuan pepper, 16-20 parts of white-stemmed Scorzonera root, 11-14 parts of root of muscicolous woodbetony, 20-23 parts of herb of Hypoxis aurea, 4-9 parts of Franchet's pea tree flower, 7-11 parts of human placenta, 40-45 parts of octopus and 8-10 parts of malt sugar. The breast enhancement formulation is tasty, rich in nutrition and significant in breast enhancement effect.
Owner:张霞
Paper mulberry fruit wine brewing technology with healthcare effect
InactiveCN106434105AHas kidneyDiureticDigestive systemInanimate material medical ingredientsFruit wineHorticulture
The invention provides a paper mulberry fruit wine brewing technology with the healthcare effect. The novel technology can utilize paper mulberries with high added-value. In the overall wine brewing process, no sulfur dioxide needs to be added, and the fruit wine safety is ensured; baijiu distillers grains are added, the fruit wine flavor can be improved, and the sterilization and antibacterial effects can be enhanced; the paper mulberry fruit wine is environmentally friendly, healthy and good in taste, and has abundant nutrients and unique fruit flavor and wine flavor; after traditional Chinese medicine liquid is added, the fruit wine has the good effects of tonifying the kidney, promoting diuresis and strengthening the bones and muscles.
Owner:DEQING JIULIXIANG BREWERY
Adzuki-bean coix-seed tea substitute
InactiveCN107307139AWide variety of sourcesLow priceTea substituesFood ingredient functionsDate FruitCoix
The invention relates to adzuki-bean coix-seed tea substitute. The adzuki-bean coix-seed tea substitute is prepared from the following raw materials in parts by weight: 24-26 parts of adzuki beans, 24-26 parts of coix seeds, 24-26 parts of Chinese date fruits, 11-13 parts of Chinese wolfberry fruits, and 11-13 parts of Chine yams. The adzuki-bean coix-seed tea substitute is wide in raw material sources, and low in cost; moreover, the adzuki-bean coix-seed tea substitute has the advantages of dispelling pathogenic cold, eliminating dampness, activating the spleen, promoting digestion, clearing away heat, removing dampness through diuresis, eliminating wind-damp, benefiting the lung, eliminating purulence, strengthening the spleen and the stomach, and reinforcing the muscles and the bones.
Owner:YUZHOU DINGXIN CHINESE MEDICINE TECH CO LTD
A medicine for strengthening body and growing hair, turning white hair into black
ActiveCN102293863AWith great vitalityNourishing yin and moistening lungUnknown materialsDermatological disorderBiotechnologyLiver and kidney
Owner:广西和桂集团有限公司
Health-care wine and preparation method thereof
InactiveCN103525641BMellow tasteIncrease elasticityDigestive systemAlcoholic beverage preparationBULK ACTIVE INGREDIENTActive ingredient
Owner:詹向阳
Job's tears seafood porridge and preparation method thereof
InactiveCN104286662AFull of umamiNourishing blood and nourishing yinFood preparationBiotechnologyAdditive ingredient
The invention discloses Job's tears seafood porridge and a preparation method thereof. The Job's tears seafood porridge is prepared from the following raw materials in parts by weight: 80-100 parts of Job's tears, 20-30 parts of black rice, 20-30 parts of rice, 2-4 parts of polygonum multiflorum, 4-5 parts of ophiopogon japonicas, 3-5 parts of eclipta prostrate, 3-5 parts of forsythia suspensa (thunb.) vahl, 1-3 parts of gentiana apiata N. E. brown, 10-20 parts of shrimp meat, 10-20 parts of scallop meat, 5-7 parts of kelps and 400-500 parts of water. The porridge disclosed by the invention is delicious and palatable; the flavors of the shrimp meat and the scallop meat are fused so that the umami is enough; and the Job's tears seafood porridge contains a plurality of Chinese herbal medicine components so that the Job's tears seafood porridge has the effects of nourishing blood and nourishing yin, promoting diuresis and promoting detumescence, moistening five internal organs and strengthening muscles and bones.
Owner:赵敬哲
Ready-to-eat sea cucumber with multiple health care effects
The invention relates to the technical field of ready-to-eat sea cucumber processing, in particular to a ready-to-eat sea cucumber with multiple health care effects. The ready-to-eat sea cucumber is prepared by the following steps of selection and cleaning of a raw material, preparation of ingredients, removal of the internal organs, pre-cooking, removal of white tips, cleaning, canning of the ingredients, arrangement of the sea cucumber, half-cooking, hole punching, seasoning, high-pressure treatment, packaging, sterilization and freezing. The ready-to-eat sea cucumber has the advantages thatthe ready-to-eat sea cucumber can be eaten after being unfrozen without processing, and great convenience is provided for a user to eat the ready-to-eat sea cucumber. After the ready-to-eat sea cucumber is eaten, nutrients of various substances can be directly obtained, and the ready-to-eat sea cucumber has the effects of improving the immunity, promoting development, inhibiting the growth of cancer cells, beautifying and nourishing the skin and the like.
Owner:DALIAN XINYULONG OCEAN TREASURES
Making method for ficus tikoua bur and amur grape fruit vinegar
InactiveCN105441294AHigh nutritional valueFull of nutritionDigestive systemMicroorganism based processesBiotechnologyNutritive values
Owner:余芳
Kidney-invigorating and tendon-reinforcing double-phase capsule
InactiveCN102370838AFormula refiningStrict compatibilityAnthropod material medical ingredientsAntipyreticLiver and kidneyDisease
The invention relates to a kidney-invigorating and tendon-reinforcing double-phase capsule and a preparation method thereof. The kidney-invigorating and tendon-reinforcing double-phase capsule comprises a hard capsule, and is prepared by filling micro-capsules which is prepared from solid powder prepared from malaytea scurfpea fruit, scorpio, fortune's drynaria rhizome and prepared rehmannia rhizome as well as an alcohol-soluble core material consisting of cortex eucommiae and dragon's blood into the hard capsule. A prescription of the kidney-invigorating and tendon-reinforcing double-phase capsule is formed by screening formulas on the basis of continually summing up clinical experience, has a refined formula and strict blending, has the effects of invigorating the liver and the kidney, strengthening the bones and muscles, promoting blood circulation and removing obstruction in channels, and is suitable for treating orthopaedic diseases such as limb patellofemoral joint pain and pain in neck, waist and legs caused by deficiency of liver and kidney and stasis of tendons and channels. Compared with the conventional kidney-invigorating and tendon-reinforcing preparations such as tablets, capsules, oral liquids and the like, the kidney-invigorating and tendon-reinforcing double-phase capsule has the characteristics of reduction in the using quantity of auxiliary materials, reduction in the production cost, reduction in the using amount, remarkable curative effect and high stability.
Owner:许学猛
Clear soup hotpot condiment
The invention discloses a clear soup hotpot condiment which is prepared from the following raw materials in parts by weight: 60-70 parts of marrow bone soup, 1-2 parts of chicken powder, 1-2 parts of monosodium glutamate, 3-5 parts of salt, 3-4 parts of red dates, 2-4 parts of wolfberry, 1-2 parts of tomatoes, 2-5 parts of ginseng, 3-5 parts of shrimps, 3-7 parts of pericarpium citri reticulatae, 3-8 parts of anise and 2-4 parts of ginger slices. The clear soup hotpot condiment has fresh flavor and has the effects of reducing internal heat, nourishing the stomach and tonifying Qi.
Owner:邓勇
Highland barley and small dried shrimp rice and preparation method thereof
InactiveCN103461794AStrong barley flavorFull of nutritionFood preparationBiotechnologyLiver and kidney
The invention discloses a highland barley and small dried shrimp rice, which comprises the following raw materials by weight: 60-70 parts of highland barley, 40-50 parts of wheat flour, 15-20 parts of shrimps, 1-2 parts of mulberry leaves, 1-2 parts of bay leaves, 1-2 parts of eucommia leaves, 2-3 parts of dark plums, 1-2 parts of lotus seeds, 2-3 parts of haws, 2-3 parts of red tangerine peels, 1-2 parts of sweet potato vines, 1-2 parts of lithospermum, 1-2 parts of madder, 1-2 parts of lichee shells, and a proper amount of barley wine. The rice grain type composite rice which is prepared from highland barley and small dried shrimps by a special processing method, and has heavy highland barley flavour and light seafood flavor with abundant nutrition and delicious taste; the composite rice is added with traditional Chinese medicine components, thereby the product has the efficacies for strengthening stomach, promoting digestion, nourishing liver and kidney, strengthening muscles and bones, cooling blood and invigorating circulation of blood.
Owner:ANHUI LV ZHEN FANG AGRI SCI & TECH
Traditional Chinese medicine tea for tonifying qi and replenishing essence and preparation method thereof
InactiveCN103125636BGreat tasteInvigorate qi and invigorate the spleenPre-extraction tea treatmentChinese charactersBlack tea
Owner:黄冠榕
Fragrant and hot fermented soya bean sauce capable of removing dampness and reducing dryness and preparation method of fragrant and hot fermented soya bean sauce
InactiveCN109480194AExtended shelf lifeReduce dosageFood preservationMonosodium glutamateVegetable oil
The invention discloses a fragrant and hot fermented soya bean sauce capable of removing dampness and reducing dryness. The fragrant and hot fermented soya bean sauce is prepared from the following raw materials of fresh capsicum annuum, fermented soya beans, vegetable oil, chopped capsicum annuum, burnt capsicum annuum, fresh ginger, garlic, a soy sauce, lotus buds, fleeceflower roots, rice wine,salt, monosodium glutamate and white sugar. The invention also discloses a compounding ratio of the raw materials and a preparation method of the fragrant and hot fermented soya bean sauce. Accordingto the fragrant and hot fermented soya bean sauce disclosed by the invention, the amount of used oil is small, and hazardous substances of pigment, preservatives, chemical additives and the like arenot added; in the preparation course, through technology improvement of controlling the moisture and oxygen content, performing sterilization and the like, so that glucose accumulation is avoided; under the premise that the cost is not increased, the quality guarantee period of the fragrant and hot fermented soya bean sauce is prolonged, and the quality guarantee period can reach 350-so-435d; andthe fragrant and hot fermented soya bean sauce is delicious, rich in fragrance, hot and refreshing, and has the health-care efficacy of removing dampness, reducing dryness, promoting blood circulationfor removing blood stasis, strengthening the bones and muscles and enhancing immunity; people can smell fragrant taste after opening bottles loaded with the fragrant and hot fermented soya bean sauce; and the fragrant and hot fermented soya bean sauce is hot, but fragrant taste can remain in mouths and tongues.
Owner:ZUNYI LIUHUZI FOOD
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