30results about How to "Improve health efficacy" patented technology

The invention discloses a preparing and processing method of health-preservation oil obtained from shrimp heads. The health-preservation oil is prepared through the following steps: using the heads of fresh living shrimps or iced fresh shrimps or refrigerated shrimps as raw materials, using edible oil as an extraction agent, using medicinal and edible spices, pretreating raw materials so as to obtain minced mixed shrimp head materials, and leaching the minced mixed shrimp head materials through microwaves in vacuum; performing solid-liquid separation so as to obtain semi-finished shrimp head oil; and seasoning the semi-finished shrimp head oil, and dehydrating the seasoned semi-finished oil obtained from shrimp heads head oil so as to obtain the health-preservation oil obtained from shrimp heads. The health-preservation oil obtained from shrimp heads processed and prepared by the preparing and processing method disclosed by the invention not only has the characteristics of resisting oxidation of shrimp type fat and preventing oxidative deterioration, promotes the flavor of products, improves the health preservation function, increases the types of shrimp type processed foods, and satisfies the needs of people for shrimp type products which are rich in nutrition and prominent in health-care functions.

The invention belongs to the technical field of production of alcohols, and relates to a preparation method of a sea cucumber wine, which comprises the steps of raw material treatment, water immersion of sea cucumber, rice steaming with sea cucumber, fermentation and preparation of finished product. The method specifically comprises the following steps: processing a grain raw material into polished rice, mixing sea cucumber powder with the polished rice, immersing in a grape juice water solution, steaming the sea-cucumber / rice-immersed water, putting into a fermentation tank, adding malt and yeast, adding jam, evenly mixing with water, sinking the tank for 10-12 hours while controlling the temperature at 24-26 DEG C, heating, fermenting for 3-5 days while controlling the temperature at 30-31 DEG C, transferring the wine mash into another fermentation tank, standing to ferment at 15-18 DEG C for 20-30 days, filtering the fermented wine rice with a filtering machine, standing at 0-5 DEG C for 1-2 days, taking the supernate, sealing and sterilizing. The method has the advantages of simple preparation technique and accessible equipment, has the flavor of Molao wine and the nutrition of the sea cucumber, enhances the health-care and health-preserving effects of the product, and has unique mouthfeel.

The invention belongs to the technical field of yoghurt and particularly discloses adendrobium candidum healthcare yoghurt and a production method thereof. The adendrobium candidum healthcare yoghurtis prepared from raw materials in parts by weight as follows: 500-1000 parts of fresh milk, 20-50 parts of fermented adendrobium candidum powder, 0.1-1 part of a lactobacillus mixture and 1-30 parts of an additive. The fermented adendrobium candidum powder is obtained after fresh adendrobium candidum is cleaned, drained, processed, fermented with a microbial agent, dried and sterilized; the microbial agent is formed by mixing a bacillus licheniformis agent and a saccharomycetes agent in the mass ratio being 1:1; and the lactobacillus mixture is formed by mixing a lactobacillus bulgaricus liquid, a streptococcus thermophilus liquid and a bifidobacterium liquid. The adendrobium candidum is added to the yogurt, so that the yogurt can enhance the digestive capacity of the human body, keep balance of intestinal florae and improve immunity and has a function of assisting in treating stone. Macromolecules in the adendrobium candidum can become micromolecules through microbial fermentation, sothat the yogurt can be absorbed by the human body easily and is applicable to people of all ages.

The invention discloses shrimp-taste cooking wine and a preparation method thereof. The cooking wine is prepared through fermentation of a main material of polished round-grained rice and an auxiliary material of dried small shrimps. The method at least comprises the following steps of mixing pretreated dried small shrimps with neutral protease, and performing enzymolysis so as to obtain dried small shrimp zymolyte; performing centrifuging to obtain enzymatic hydrolysate and zymolyte residues; then adding the dried small shrimp zymolyte residues into boiled milled rice which is steamed, adding distiller's yeast and active dry yeast, and performing fermentation; and after a primary fermentation period is completed, adding the dried small shrimp enzymatic hydrolysate, performing after fermentation, and after the fermentation is completed, performing filtration so as to obtain wine fluid. According to the cooking wine and the preparation method thereof disclosed by the invention, the dried small shrimps are subjected to baking, crushing and proteolysis treatment, so that the dried small shrimp zymolyte is obtained; the dried small shrimp zymolyte is added to alcoholic fermentative materials, and co-fermentation is performed so that the cooking wine is produced; and the content of amino-acid nitrogen in the shrimp-taste cooking wine is high, so that the shrimp-taste cooking wine not only has rich specific fragrance and palatable taste of cooking wine, but also has the efficacy of enriching the calcium, resisting ageing and protecting the heart.

The invention discloses blood glucose-reducing health-maintaining sweet potato vermicelli. The blood glucose-reducing health-maintaining sweet potato vermicelli is prepared from the following raw materials in parts by weight: 50-60 parts of sweet potato starch, 20-35 parts of powder of root of kudzu vine, 10-15 parts of konjaku flour, 10-15 parts of pumpkin powder, 5-8 parts of pumpkin seed powder, 5-7 parts of kelp, 10-15 parts of water dropwort, 3-5 parts of fruits of Chinese wolfberries, 10-12 parts of Chinese yam, 3-5 parts of folium mori and 9.3-13.6 parts of Traditional Chinese medicine components. The invention also discloses a preparation method of the blood glucose-reducing health-maintaining sweet potato vermicelli. By scientifically matching the components, the function of reducing the blood glucose by sweet potato vermicelli is enhanced, the health-maintaining function is improved, and the preparation method is simple and feasible and convenient for industrialization.

The invention provides a preparation method for health-care cordyceps vinegar. The method mainly comprises the following steps that nanofiltration is conducted on the upper clear fermentation liquid of cordyceps by a filtration device, and freeze drying is conducted to obtain precipitated powder of the clear fermentation liquid of cordyceps for usage; then, peeled rice is cleaned with water, the water is drained, the rice is placed in a tank, water is added until the water is over the rice, and soaking is conducted for 2-3 days; water draining is conducted, and the rice is steamed at normal pressure; steamed rice falls into a fermentation tank, water, wheat koji and wine yeast are added and mixed evenly, the PH is adjusted to be 4, stirring is conducted, the temperature is kept at 30-32 DEG C, and wine mash is prepared 5-7 days after fermentation is conducted in the tank; mixture liquid formed by fully mixing wheat bran, rice chaff and acetic acid bacterium seed is added into the wine mash, and then the mixture liquid is evenly conveyed into an acetic fermentation tank to be subjected to acetic fermentation; the precipitated powder is added during the fermentation-grain loosening and reflux process, and reflux is continued; then, salt is added and vinegar is prayed in the mixture liquid, and after sterilization, the finished vinegar is poured into a sterilized package bottle to be sealed. The preparation method for the health-care cordyceps vinegar has the advantages that through the adoption of the design, cordyceps polysaccharide and the like in the fermentation liquid are dissolved in the vinegar, so that the vinegar has a health-care function.

The invention relates to a health preservation hotpot condiment which comprises the following components in parts by weight: 20-40 parts of beef tallow, 10-20 parts of lard, 10-20 parts of rapeseed oil, 10-20 parts of pig bone soup, 10-20 parts of glutinous rice cake chilies, 3-5 parts of ginger powder, 1-2 parts of pericarpium zanthoxyli, 3-5 parts of garlic granules, 0.5-1 part of fennel, 0.5-1 part of cassia bark, 0.5-1 part of cloves, 0.5-1 part of roud cardamon seeds, 1-3 parts of codonopsis pilosula, 1-3 parts of red jujubes, 1-3 parts of hawthorn, 1-3 parts of Chinese yams and 1-2 parts of rock candies. The method for preparing the health preservation hotpot condiment from the components comprises the following steps: preparing raw materials; preparing three kinds of oil into mixed hot oil; adding the prepared ginger powder, pericarpium zanthoxyli, garlic granules and glutinous rice cake chilies into the mixed hot oil, and stir-frying the mixture; then adding the pig bone soup, fennel, cassia bark, cloves and the like, decocting the mixture into cooking liquor, and reducing the cooking liquor to 70-80%; and then, adding the rock candies to obtain the health preservation hotpot condiment. The health preservation hotpot condiment has the effects of health preservation and health care.

The invention provides a pharmaceutical composition for improving qi-insufficiency constitution. The composition is prepared from the following components in parts by weight: 80 to 120 parts of root of hairy asiabell, 100 to 140 parts of poria cocos, 180 to 220 parts of bighead atractylodes rhizome, 20 to 40 parts of radix glycyrrhizae preparata, 100 to 140 parts of radix astragali seu hedysari, 50 to 70 parts of rhizoma cimicifugae, 50 to 70 parts of radix bupleuri, 80 to 120 parts of Chinese angelica, 40 to 60 parts of immature bitter orange, 60 to 100 parts of pericarpium citri reticulatae, 50 to 70 parts of white hyacinth beans, 100 to 140 parts of semen coicis, 130 to 170 parts of common yam rhizome, 50 to 70 parts of lotus seeds, 50 to 70 parts of fructus amomi, 10 to 30 parts of radix rehmanniae, 20 to 40 parts of fructus corni, 20 to 40 parts of rhizoma alismatis, 50 to 70 parts of cortex moutan, 60 to 100 parts of cassia twig, 5 to 15 parts of radix aconiti carmichaeli and 20 to 40 parts of fiveleaf gynostemma herb. The invention further provides a medicine brick prepared by using the composition and a preparation method of the medicine brick.

The invention discloses a health care cigarette and a preparation method thereof. The health care cigarette comprises raw materials in parts by weight as follows: 10-20 parts of Toxicodendron acuminatum leaves, 10-25 parts of Toxicodendron delavayi leaves, 10-15 parts of Toxicodendron hookeri leaves, 20-30 parts of mulberry leaves and 20-30 parts of Eriobotrya japonica leaves. The preparation method comprises the following steps: the Toxicodendron acuminatum leaves, the Toxicodendron delavayi leaves, the Toxicodendron hookeri leaves, the mulberry leaves and the Eriobotrya japonica leaves are cleaned, dried, shredded respectively and mixed uniformly in proportion, the mixture is dried, and the health care cigarette can be obtained finally by roll making and packaging after flavor addition.Smoke produced after burning of the health care cigarette does not contain nicotine and has certain tobacco aroma, not only is physical and psychological health of smokers protected, but also public air quality is maintained and air pollution is reduced.

The invention relates to violet gold glaze. The violet gold glaze is prepared from Longquan original white glaze, violet gold soil, kaolin clay and Longquan raw thulium ore according to a proportioning ratio and is prepared through raw material mixing, glazing and burning. The violet gold glaze has the beneficial effects that violet-gold iron-body cups burnt from the violet gold glaze can be usedfor lowering the acidity of tea water during tea making, the tea water is fresh and sweet in drinking taste, the taste of the tea water is improved, meanwhile, mineral elements in the tea water can beincreased, human body absorption is facilitated, a health-care function is exerted, a health preserving effect is exerted, and the violet gold glaze is healthy and environmentally friendly. The conventional porcelain on the market cannot achieve the effect.

The invention provides garlic healthcare wine and a production method thereof and relates to the technical field of compound wine. The production method includes: soaking traditional Chinese medicine materials into Baijiu with alcoholic strength being 30-45%Vol according to material-liquid ratio of 45-75g / L in a sealed manner for 7-14 days, wherein the traditional Chinese medicine materials comprise fructus crataegi, rhizoma polygonati, radix pueraiae, fructus lycii and semen cassiae; soaking garlic into Baijiu with alcoholic strength being 30-45%Vol according to material-liquid ratio of 85-115g / L in a sealed manner for 7-14 days; mixing two wine liquid to obtain the garlic healthcare wine. The garlic healthcare wine and the production method thereof have the advantages that the garlic healthcare wine is low in alcoholic strength, harmless and nonirritant to human bodies, rich in effective components of garlic and various traditional Chinese medicine materials and good in healthcare effect; the production method is simple in process, convenient to operate and suitable for large-scale production, and the produced garlic healthcare wine is gentle, good in taste and is a good daily healthcare product.

The invention discloses benzoin wild jasmine flower pure natural honey series wine (8-76%) and a preparation method thereof, and belongs to the technical field of wine making. The benzoin wild jasmineflower pure natural honey series wine comprises the following raw materials in parts by weight: 8-12 parts of benzoin wild jasmine flower pure natural honey, 24-50 parts of mineral water and 0.05-0.15 part of active bacteria. According to the invention, the benzoin wild jasmine flower pure natural honey series wine prepared by taking the benzoin wild jasmine flower pure natural honey and high-quality mineral water as raw materials not only has good flavor, fragrance and color and unique mouthfeel, but also improves medicine efficacy, health care efficacy and health preservation efficacy, andis beneficial to absorption by human body; the raw material of the honey wine is honey, the honey is produced by bee swarms, and the bee swarms do not compete with grains and forests for fertilizers,can effectively pollinate crops, fruit trees and the like, improve the quality and yield, and can be called as ''agricultural wings''. The benzoin wild jasmine flower pure natural honey series wine has a simple preparation process, is applicable to wide population, and is easy for realization of industrial production. The preparation method has the advantages of zero emission, no pollution, environmental protection and health, does not damage the surrounding ecological environment, and has harmony with the surrounding ecological environment. Wastes are turned into valuables, and the method accords with the current national strategy of ecology, health care and health preservation, and is worthy of popularization.

The invention belongs to the technical field of yogurt, and specifically discloses a Dendrobium officinale health yogurt and a preparation method thereof. It is made from the following raw material components in parts by weight: 500-1000 parts of fresh milk, 20-50 parts of Dendrobium officinale fermentation powder, 0.1-1 part of lactic acid bacteria mixture, and 1-30 parts of additives; Dendrobium candidum is washed, drained, processed, fermented, dried and sterilized by microbial inoculum; the microbial inoculum is obtained by mixing Bacillus licheniformis inoculum and yeast inoculum in a mass ratio of 1:1 The lactic acid bacteria mixture is formed by mixing Lactobacillus bulgaricus bacterial liquid, Streptococcus thermophilus bacterial liquid and Bifidobacterium bacterial liquid. The yogurt of the present invention is added with Dendrobium officinale, which can enhance the digestive ability of the human body, maintain the balance of intestinal flora, improve immunity, and also have the effect of assisting the treatment of calculi. Microbial fermentation can change the macromolecules in Dendrobium candidum into small molecules, which is beneficial to the human body's absorption and is suitable for people of all ages.

The invention discloses a microcapsule lipstick wrapped with a natural pigment. The microcapsule lipstick is a spherical microcapsule in a core-shell structure. A capsule wall comprises Arabic gum and chitosan; a capsule core comprises the natural pigment and base oil; the microcapsule lipstick wrapped with the natural pigment is prepared by a complex coacervation method; an embedding rate of the microcapsule is up to 95%; and an embedding effect is excellent. The microcapsule lipstick wrapped with the natural pigment is high in safety with the adoption of the natural pigment; the natural pigment has bioactivity, so that the microcapsule lipstick wrapped with the natural pigment has a biological effect and allows a consumer to feel multiple consumption experience.

The invention belongs to the technical field of health wine preparation, and discloses radix puerariae health wine and a preparation method thereof. The radix puerariae health wine is prepared from, by mass, 8-20 parts of radix puerariae, 4-5 parts of erycibe obtusifolia benth, 3-6 parts of rhizoma cibotii, 5-6 parts of fructus momordicae, 8-11 parts of folium mori, 3-4 parts of black sesame, 5-8 parts of lily, 2-3 parts of lysimachia christinae hance, 1-2 parts of fresh ginger, 2-4 parts of flos carthami, 4-7 parts of sappan wood, 4-5 parts of herba lycopi, 3-4 parts of circium japonicum, 5-7 parts of glossy privet fruit, 1-4 parts of common yam rhizome, 2-4 parts of platycodon grandiflorum, 2-5 parts of dendrobe and 1-3 parts of dandelion. Effective components in the radix puerariae are extracted by treating the radix puerariae, and the effective components are mixed with the kaoliang spirit, so that the effect of the extract is exerted; by adding erycibe obtusifolia benth, rhizoma cibotii, fructus momordicae and folium mori into the kaoliang spirit, the health-care and health-preserving effects of the radix puerariae wine can be improved. The preparation method is simple, and large-scale preparation and popularization can be realized.

The invention discloses a production method of cane juice beverage rich in fructo-oligosaccharides. Glycosyltransferase is immobilized on a water-insoluble nano-oxide carrier, so that the immobilized enzyme is easily separated from a substrate and a product, and then The immobilized fructosyltransferase converts the sucrose in the sugarcane juice into fructooligosaccharides, reduces the sugar content of the sugarcane juice, improves the health-preserving effect of the sugarcane juice, and increases the value of the sugarcane juice.

The invention relates to a health care beverage using spotted deer antler and rice as raw material and a preparation method thereof. The antler and rice heath care beverage comprises the following components according to the proportioning of the weight percentage composition: 0.5-2.5% of spotted deer antler, 20-35% of rice, 0.4-1% of red dates, 0.1-1.3% of medlar, 3-10% of sugar and 60-75% of water; the preparation method comprises the following steps: (1) drying spotted deer antler, slicing and smashing; (2) washing other raw materials for standby application; (3) boiling a part of water with big fire, adding the raw materials, decocting with soft fire, closing the fire, soaking, filtering, and collecting the filtrate: (4) continuously adding water into the raw material without the filtrate, boiling with big fire, decocting with soft fire, closing the fire, soaking, filtering and collecting the filtrate, combining the twice filtrate, disinfecting, sterilizing, sealing and disinfecting and sterilizing again. The antler and rice heath care beverage contains multivitamin and bioactivity factors, has various efficacies such as spermation, supplementing marrow, invigorating the vital energy and nourishing the blood, nourishing the liver to improve visual acuity, moistening lung to stop coughing, tonifying spleen and stomach and the like.

The invention discloses shrimp-taste cooking wine and a preparation method thereof. The cooking wine is prepared through fermentation of a main material of polished round-grained rice and an auxiliary material of dried small shrimps. The method at least comprises the following steps of mixing pretreated dried small shrimps with neutral protease, and performing enzymolysis so as to obtain dried small shrimp zymolyte; performing centrifuging to obtain enzymatic hydrolysate and zymolyte residues; then adding the dried small shrimp zymolyte residues into boiled milled rice which is steamed, adding distiller's yeast and active dry yeast, and performing fermentation; and after a primary fermentation period is completed, adding the dried small shrimp enzymatic hydrolysate, performing after fermentation, and after the fermentation is completed, performing filtration so as to obtain wine fluid. According to the cooking wine and the preparation method thereof disclosed by the invention, the dried small shrimps are subjected to baking, crushing and proteolysis treatment, so that the dried small shrimp zymolyte is obtained; the dried small shrimp zymolyte is added to alcoholic fermentative materials, and co-fermentation is performed so that the cooking wine is produced; and the content of amino-acid nitrogen in the shrimp-taste cooking wine is high, so that the shrimp-taste cooking wine not only has rich specific fragrance and palatable taste of cooking wine, but also has the efficacy of enriching the calcium, resisting ageing and protecting the heart.

The invention discloses probiotic oral liquid containing enteromorpha polysaccharide which is prepared from the following raw materials: 30-50% of purified water, 10-25% of lactitol, 10-25% of sorbitol, 5-15% of enteromorpha polysaccharide dry powder, 3-5% of polydextrose, 0.5-2% of comprehensive fruit and vegetable fermentation liquor, 0.5-2% of yellow peach concentrated juice, 0.5-2% of concentrated juicy peach juice, 0.5-2% of Kombucha fermentation liquor, 0.5-2% of concentrated cherry juice, 0.1 to 0.5 percent of collagen peptide, 0.1 to 0.5 percent of citric acid, 0.01 to 0.03 percent of lactobacillus plantarum Lp90 and 0.01 to 0.03 percent of bifidobacterium longum BL21. The preparation method of the enteromorpha polysaccharide dry powder comprises the following steps: removing protein by adopting a neutral protease method, adding neutral protease into an enteromorpha polysaccharide extracting solution, carrying out water bath at 50 DEG C for 2 hours, hydrolyzing protein in enteromorpha crude polysaccharide, and then carrying out enzyme deactivation in water bath, centrifugation and residue discarding; and collecting a dialyzed sugar extracting solution from an enteromorpha crude polysaccharide sample, concentrating until the solid content reaches 6%, adding edible alcohol (100%) of which the volume is 4 times that of the enteromorpha crude polysaccharide sample for alcohol precipitation, standing overnight in a refrigerator at the temperature of 4 DEG C, and performing suction filtration, freeze drying and grinding on the precipitate into powder, thereby obtaining the enteromorpha polysaccharide dry powder. The probiotic oral liquid containing enteromorpha polysaccharide can provide health-care and health-preserving effects.

The invention discloses a solid health care medicine capable of improving essence, qi and spirit. The solid health care medicine is prepared from, by mass, 15-20 parts of American ginseng powder, 20-30 parts of radix adenophorae powder, 20-30 parts of radix polygonati officinalis powder, 10-14 parts of maca powder, 2-6 parts of Maytenus powder and 0.5-1.5 parts of auxiliaries. Each part of auxiliary is prepared from 0.3-0.7 part of Lutein, 2-6 parts of xylitol, 1-3 parts of corn startch, 1-2 parts of dextrin and 0.4-0.8 part of beta-cyclodextrin. An American ginseng and maca powder base material and radix polygonati officinalis and radix polygonati officinalis extract concentrated powder are prepared after vacuum freeze-drying and superfine grinding. The powder base material, Lutein, xylitol, corn starch, dextrin and other main raw materials are mixed, granulated, dried, preformed and the like to prepare the solid health care medicine which is slightly sweet and delicious, and the solid health care medicine has the functions of improving essence, qi, spirit and immunity, has the health care functions such as fatigue relief, and is low in the manufacturing cost.

The invention discloses a preparing and processing method of health-preservation oil obtained from shrimp heads. The health-preservation oil is prepared through the following steps: using the heads of fresh living shrimps or iced fresh shrimps or refrigerated shrimps as raw materials, using edible oil as an extraction agent, using medicinal and edible spices, pretreating raw materials so as to obtain minced mixed shrimp head materials, and leaching the minced mixed shrimp head materials through microwaves in vacuum; performing solid-liquid separation so as to obtain semi-finished shrimp head oil; and seasoning the semi-finished shrimp head oil, and dehydrating the seasoned semi-finished oil obtained from shrimp heads head oil so as to obtain the health-preservation oil obtained from shrimp heads. The health-preservation oil obtained from shrimp heads processed and prepared by the preparing and processing method disclosed by the invention not only has the characteristics of resisting oxidation of shrimp type fat and preventing oxidative deterioration, promotes the flavor of products, improves the health preservation function, increases the types of shrimp type processed foods, and satisfies the needs of people for shrimp type products which are rich in nutrition and prominent in health-care functions.

The invention discloses a preparation technology of black chokeberry tea. The preparation technology specifically comprises the following steps of S1, performing a picking operation: picking black chokeberry new tips on fine days before 25 days of Qingming to after 10 days of Qingming, in April-May and September-November every year, demanding to pick 2-leaf 1-bud tips, gently putting the picked tips in a container to avoid sprouts from being damaged, after the tips are picked, cleaning the black chokeberry new tips, during cleaning, performing cleaning with running water to avoid destructing the black chokeberry new tips, after cleaning is completed, placing the cleaned black chokeberry new tips at a shady place for draining, and during draining, spreading the black chokeberry new tips. The invention relates to the technical field of tea processing. According to the preparation technology of black chokeberry tea, the black chokeberries are made into the tea, so that active components of anthocyan, flavonoid and the like, which are rich in the black chokeberries, can be extracted, the black chokeberry tea is convenient for people to carry at ordinary times and is convenient and easyto obtain, and besides, the health preserving efficacy of the black chokeberry tea is also improved.

The present invention discloses a formula and a processing method of sweet wormwood herb rice crust. The sweet wormwood herb rice crust is prepared by using processes of washing, cooking, etc. of sweet wormwood herb, preserved meat, rice, fresh ginger and garlic paste. The preserved meat is used to improve content of phosphorus, potassium and sodium in the sweet wormwood herb, also rich in substances of proteins, carbohydrates, etc., and also sued to increase mouthfeel of the sweet wormwood herb rice crust. The fresh ginger is used to enable the sweet wormwood herb rice crust to have abilitiesto dispel coldness and prevent colds. The garlic paste is used to enable the sweet wormwood herb rice crust to be rich in nutrient components of thiamine, riboflavin, etc., and improves health-preserving effects of the sweet wormwood herb rice crust. The sweet wormwood herb rice crust manufactured from the rice is crisp in mouthfeel and easy for processing. The processing method is simple in processes and can completely remove bitterness of the sweet wormwood herb. The sweet wormwood herb rice crust is low in cost, convenient in processing and rich in various nutrients, has good health-preserving effects, and is crisp in mouthfeel, easy to store for a long time, relatively convenient to move and transport, and easier to eat.

The invention relates to the field of food, and aims at providing emerald double-pepper chafing dish soup ingredients which have emerald color, fresh and fragrant taste and a health preservation effect. According to the technical scheme, the emerald double-pepper chafing dish soup ingredients are prepared by the following steps of: a, washing capsicum frutescens, fresh zanthoxylum schinifolium, ginger and green onion, and draining water for later use; b, cutting the capsicum frutescens into small pieces and the ginger into slices for later use; c, pouring base oil into a pan, and heating the base oil to 100-120 DEG C; d, putting the capsicum frutescens, the fresh zanthoxylum schinifolium, the ginger and the green onion into the pan, stir-frying till the capsicum frutescens, the fresh zanthoxylum schinifolium, the ginger and the green onion are well-done; and e, mixing fresh chicken soup with the mixture obtained in the d, adding salt, black pepper and essence of chicken for seasoning; and f. boiling the chicken soup in the pan, and then pouring the chicken soup into a chafing dish pot for hotting food, wherein the base oil is formed by mixing refined blending oil, olive oil, tea tree oil and chicken oil. The emerald double-pepper chafing dish soup ingredients have emerald and bright color, mellow, fresh and fragrant taste, a health preservation function and an auxiliary effect on treatment of high blood glucose, high blood pressure and hyperlipidemia and are especially suitable as health preservation food for long-term eating.

The invention belongs to the technical field of production of alcohols, and relates to a preparation method of a sea cucumber wine, which comprises the steps of raw material treatment, water immersion of sea cucumber, rice steaming with sea cucumber, fermentation and preparation of finished product. The method specifically comprises the following steps: processing a grain raw material into polished rice, mixing sea cucumber powder with the polished rice, immersing in a grape juice water solution, steaming the sea-cucumber / rice-immersed water, putting into a fermentation tank, adding malt and yeast, adding jam, evenly mixing with water, sinking the tank for 10-12 hours while controlling the temperature at 24-26 DEG C, heating, fermenting for 3-5 days while controlling the temperature at 30-31 DEG C, transferring the wine mash into another fermentation tank, standing to ferment at 15-18 DEG C for 20-30 days, filtering the fermented wine rice with a filtering machine, standing at 0-5 DEG C for 1-2 days, taking the supernate, sealing and sterilizing. The method has the advantages of simple preparation technique and accessible equipment, has the flavor of Molao wine and the nutrition of the sea cucumber, enhances the health-care and health-preserving effects of the product, and has unique mouthfeel.

The invention discloses a Nostoc flagelliforme wine and a preparation method thereof. The Nostoc flagelliforme wine is prepared by mainly adding Nostoc flagelliforme extracellular polysaccharide into grape pulp and carrying out fermentation. The Nostoc flagelliforme wine is prepared by adding the Nostoc flagelliforme extracellular polysaccharide into the main raw material grape pulp and carrying out fermentation. The Nostoc flagelliforme wine maintains the flavor and effect of the traditional wine; the Nostoc flagelliforme extracellular polysaccharide active substance has the anti-inflammatory, antiviral and antineoplastic actions; and the wine and Nostoc flagelliforme extracellular polysaccharide are matched to perform the synergetic function, thereby further enhancing the health-preserving effect of the wine. The wine has the functions of lowering blood sugar and blood fat, resisting aging, viruses and bacteria, regulating the immune system and the like. The Nostoc flagelliforme wine caters to the flavor of the mass and satisfies the health-care and health-preserving demands of different people, thereby having wide popularization prospects.

The invention relates to pea green Ru-porcelain, comprising a green body and glaze, wherein the green body is prepared from the following raw materials by weight percent: 55-65% of clay, 15-25% of Fengxue soil, 15-25% of medical stone and 5-10% of knar clay; the glaze is prepared from the following raw materials by weight percent: 45-55% of feldspar, 7-13% of alkali rock, 6-12% of calcite, 12-18% of black Ru stone and 8-20% of agate. The pea green Ru-porcelain is prepared from the specially-made glaze through a unique firing technology; the glazing color of the pea green Ru-porcelain is closer to that of traditional Ru-porcelain; furthermore, the pea green Ru-porcelain is low in ignition loss, has a health maintenance effect at the same time, and is more excellent in whole performance; the prepared pea green Ru-porcelain is warm and humid as well as fine and smooth in porcelain texture and full in color quality.

The invention discloses a formula and a production method of a toxin expelling and face nourishing radix asparagi beverage, wherein the most preferred active components of the formula comprise, by mass, 1 part of radix asparagi, and 4 parts of glutinous rice sweet wine with an alcoholicity of 12 DEG. The production method comprises: 1, material preparing; 2, blanching cooking; 3, slurry grinding;4, decocting; 5, mixed matching; and 6, sub-packaging so as to complete the preparation. According to the present invention, the one traditional Chinese medicine radix asparagi is used, and is mixed and matched with the glutinous rice sweet wine with the alcoholicity of 12 DEG, wherein the has radix asparagi effects of yin nourishing, body fluid regeneration, lung moisturizing, heart fire clearing, intestine smoothing and constipation relieving, lung qi retention, cold-heat removing, skin nourishing and qi and essence benefiting, and the glutinous rice sweet wine is rich in amino acids and other nutrients, and has effects of blood circulation activation, blood stasis removing, meridian dredging, wind evil expelling, cold removing, food retention removing and stomach strengthening, such that the two materials complement each other, enhance the effects of toxin expelling and face nourishing, do not have toxicity, and have low side effect; and the deficiencies in the prior art are overcome.

The invention provides a preparation method of a Chinese caterpillar fungus health-care soy sauce. The preparation method comprises the following steps of performing nanofiltration on Chinese caterpillar fungus fermentation supernate with a filtering device, and performing freeze drying so as to obtain Chinese caterpillar fungus fermentation supernate precipitated powder for standby application; adding water to soybean meal, performing moistening with water, and sufficiently and uniformly mixing the moistened soybean meal with crushed wheat and bran; performing decompressed cooking, so that protein is moderately denatured, cooking starch, performing gelatinizing, and killing microorganisms adhered to raw materials; rapidly cooling the cooked materials to 30 DEG C, and performing inoculating so as to make finished yeast; heating the finished yeast, performing blending with salt water to obtain a mixture, adding the mixture to a fermentation tank, and performing fermentation until a mature state is achieved; performing leaching and oil drainage; adding the precipitated powder to a soy sauce, wherein the addition mass of the precipitated powder is 0.4-0.6% of that of the soy sauce, arranging an ultrasonic generator in the soy sauce, performing ultrasonic vibration for rapid dissolving, performing heating until the temperature is 80-85 DEG C, and performing reflowing for 1h; and performing quality testing on the Chinese caterpillar fungus soy sauce so as to obtain finished products conforming to a quality standard, and encapsulating the finished products in a sterilized packing bottle. The preparation method has the beneficial effects that through the design, cordyceps sinensis polysaccharide and the like in fermentation liquor dissolve in the soy sauce, so that the soy sauce has health-care functions.