30results about How to "Increase the effect of reducing fire" patented technology

The invention discloses a preparation method of soup base of clear soup hotpot, and belongs to the technical field of food condiments. The preparation method comprises steps of chicken soup decoction, base soup preparation, spice frying, and soup base decoction. Compared with the conventional soup bases, the provided soup base has the advantages of rich fragrance and delicious taste, and people will not get inflamed.

The invention relates to yin nourishing and pathogenic fire reducing canned duck meat, which is composed of the following raw materials by weight part: 180-220 of duck breast meat, 50-60 of kelp, 30-40 of needle mushroom, 3-4 of rehmannia glutinosa, 3-4 of radix asparagi, 3-4 of Ophiopogon japonicus, 4-5 of agropyron cristatum, 3-4 of gardenia, 2-3 of rhizoma imperatae, 2-3 of Juncus roemerianus, 3-4 of radix rehmanniae, 2-3 of peach leaves, 100-150 of yogurt, 20-30 of rock sugar, 25-30 of sesame oil, 30-40 of peanut butter, 30-50 of salt, 40-60 of white granulated sugar, and a proper amount of water. The yin nourishing and pathogenic fire reducing canned duck meat has a delicious taste and a very good pathogenic fire reducing effect, especially rehmannia glutinosa, radix asparagi, Ophiopogon japonicas and other Chinese herbal effective components with yin nourishing and pathogenic fire reducing efficacy are added, so that the canned duck meat provided in the invention has very good yin nourishing and pathogenic fire reducing effects, and is suitable for people frequently having excessive internal heat to eat.

The invention discloses a clear soup hotpot soup base and a preparation method thereof, and belongs to the technical field of food condiments. The soup base comprises the following raw materials in parts by weight: 60 to 75 parts of pork rib soup, 4 to 10 parts of plant oil, 1 to 3 parts of radix codonopsis, 0.2 to 1 part of sesame, 3 to 6 parts of chrysanthemum concentrated liquid, 4 to 8 parts of mushroom, 4 to 8 parts of dictyophora indusiata, 1 to 4 parts of amomum kravanh, 1 to 4 parts of dahurian angelica root, 1 to 4 parts of dried Chinese yam slice, 1 to 4 parts of imperata rhizome, and 6 to 12 parts of spice. The invention also discloses a preparation method of the soup base. The soup base comprises steps of pork rib soup decoction, soup base manufacturing, spice frying, and hotpot base soup decoction. Compared with the prior art, the provided hotpot soup base has the advantages of rich fragrance and delicious soup, and people cannot get inflamed easily.

The invention discloses a mushroom broth hotpot seasoning and a preparation method thereof, and belongs to the technical field of food seasoning products. The broth hotpot seasoning is prepared from the following raw materials in parts by weight: 50 to 90 parts of chicken broth, 4 to 10 parts of vegetable oil, 1 to 3 parts of panax ginseng radix, 0.2 to 1 part of black sesame, 2 to 8 parts of chrysanthemum concentration juice, 2 to 8 parts of dried folium nelumbinis, 4 to 8 parts of mushrooms, 4 to 8 parts of bamboo fungi, 1 to 4 parts of fructus amomi rotundus, 1 to 4 parts of ginkgo seeds, 1to 4 parts of rhizoma dioscoreae, 1 to 4 parts of rhizoma imperatae and 6 to 12 parts of spices. The invention also provides the preparation method which comprises the steps of chicken broth boiling,bottom soup preparing, spice stir-frying and hotpot material boiling. Compared with the prior art, the broth hotpot seasoning has the advantages that the fragrance is intense; the soup is fresh and delicious; eaters cannot easily get excessive internal heat.

The invention relates to a heat-clearing and fire-reducing Tongling white ginger lozenge and a preparation method thereof, which relate to the technical field of Tongling white ginger processing. Theheat-reducing and fire-reducing Tongling white ginger lozenge is prepared by the following raw materials in parts by weight: 60-65 parts of Tongling white ginger, 6-10 parts of tender water caltrop, 4-8 parts of dark plum, 3-5 parts of mint, 7-9 parts of balloonflower root, 10-12 parts of sweet wormwood, 1-3 parts of herba violae, 3-5 parts of raw rheum officinale, 8-9 parts of honey, 2-4 parts ofgarlic, 3-6 parts of fig, and 4-8 parts of pectin. The preparation method mainly comprises the steps of: dipping and drying, grinding and juicing, decoction and filtration, mixing and stirring, freeze-drying and pulverizing, and tableting and coating, and the like. The method overcomes the deficiencies of the prior art, adopts Tongling white ginger as a main raw material, and adds a variety of pure natural botanical ingredients, so that the product has good heat-clearing and fire-reducing effect, various distribution ratios are reasonable, the product taste is improved, so that the product taste is improved, and the product is suitable for popular tastes and suitable for promotion.

The invention discloses a chafing dish soup base for tonifying lung and kidneys. The soup base is prepared from the following raw materials in parts by weight: 2.5-3.5 parts of raw rehmannia roots, 6-8 parts of radix rehmanniae praeparata, 5-7 parts of lotus roots, 3-5 parts of corns, 3-4 parts of licorice roots, 5-6 parts of salviae miltiorrhizae, 2.5-3.5 parts of rhizoma alismatis, 1.2-2.4 parts of adenophora tetraphylla, 3.4-4.5 parts of radix glehniae, 2-3 parts of cortex magnoliae officinalis, 0.5-1.2 parts of rhizoma anemarrhenae, 2-4 parts of ginger slices, 1.6-1.9 parts of capsicum frutescens, 1-2 parts of cooking wine, 1-3 parts of onions, 3-5 parts of soybean sauce, 2-3 parts of spices, 1.4-2 parts of chives, 2.5-4 parts of vinegar, 1-2 parts of chicken essence and 14-16 parts of salt. The chafing dish soup base has the drug-maintaining values of enhancing immunoregulation, nourishing yin, clearing heat, cooling and tonifying blood and the like, has a fragrant smell, and has a good internal-fire reducing effect.

The invention discloses a preparation method of a hot pot condiment for light soup and belongs to the technical field of food seasonings. The preparation method of light soup hot pot comprises the steps of chicken soup cooking, primary soup preparation, spice frying and hot pot ingredient decocting. Compared with condiments in the prior art, the light soup hot pot condiment prepared by the invention has the advantages of strong fragrance, delicious soup and low possibility of excessive internal heat.

The invention discloses ready-to-eat crispy beans with a peony flower flavor and a making method thereof. The crispy beans are prepared from, by mass, 500 parts of wheat flour, 40-80 parts of white peony flower petals, 10-20 parts of peeled roasted sesame seeds, 50-60 parts of powdered sugar, 6-10 parts of olive oil, 1-2 parts of eggs, 1-2 parts of salt and 5-8 parts of honey. The making method comprises the steps that 1, the white peony flower petals are scalded, chilled, baked to be coke yellow, soaked and mashed into slurry, the eggs and the olive oil are added and stirred, a white peony flower petal paste is obtained, the powdered sugar is added to the peeled roasted sesame seeds, the materials are ground, the salt and the honey are added, stirring is conducted, and sesame seed and honey mixed liquor is obtained; 2, the white peony flower petal paste, the sesame seed and honey mixed liquor and an appropriate amount of clear water are added to the wheat flour, the materials are blended into peony flower dough with proper hardness, the peony flower dough is subjected to dough leavening and pressing and rolled into crispy bean original shapes, and leavening is conducted; 3, the leavened crispy beans are fried to be golden red and then cooled and packed. The ready-to-eat crispy beans with the peony flower flavor has the advantages of being fragrant and rich in taste, distinct in flavor, nutritional, capable of achieving the health-care effect and ready to eat conveniently.

The invention relates to a highest grade pathogenic fire reducing tea, which comprises the following raw materials by weight: 300-350 parts of a green tea juice, 100-120 parts of pomelo, 40-50 parts of apple, 20-30 parts of bitter gourd, 20-30 parts of wax gourd, 5-7 parts of creeping liriope, 5-7 parts of matricariarecutita, 3-5 parts of balloon flower, 5-6 parts of ginseng, 5-6 parts of trollius chinensis bunge, 5-6 parts of lemongrass, and the like. According to the highest grade pathogenic fire reducing tea, the decoctions of bitter gourd and wax gourd are added so as to provide a good pathogenic fire reducing effect and provide a fat removing effect; the pomelo fruit particles are added so as to provide characteristics of sweet, sour and delicious taste and rich nutrition; and extracts of creeping liriope, matricariarecutita, balloon flower, ginseng, trollius chinensis bunge and the like are added so as to improve effects of dampness removing, dryness-syndrome moisturizing, heat clearing and pathogenic fire reducing tea, such that the highest grade pathogenic fire reducing tea is especially for people easily suffering from excessive internal heat.

The invention discloses a preparation method of a bitter vegetable drink capable of removing internal heat and protecting the liver, which is characterized in that it is formulated according to the following mass percentages: 50-60% of bitter vegetable clarified liquid, 8-10% of cicada clarified liquid, and honeysuckle clarified liquid 5‑6%, tangerine peel clarification liquid 6‑8%, wolfberry clarification liquid 6‑9%, honey 7‑9%, citric acid 2‑4% and vitamin C 4‑6%, the preparation steps include raw material pretreatment, bitter Vegetable clarification liquid preparation, auxiliary material clarification liquid preparation, mixing and preparation, and canned sterilization have the advantages of high content of total flavonoids and soluble solids, strong antioxidant capacity, and strong liver-reducing effect.

The invention discloses a sticky rice cake with tea taste and relates to the field of food. The sticky rice cake with tea taste is made from, by weight, 150g-180g of sticky rice, 20g-25g of stick rice flour, 15g-20g of hawthorn, 15g-20g of red dates, 4g-6g of honeysuckle flower, 5g-10g of coptis chinensis, 10g-15g of liquorice and 30g-40g of green tea. The sticky rice cake with tea taste is unique in flavor, sweet and crisp in mouthfeel and rich in nutrition and has a special health care function, and the natural flavor of sticky rice can be maintained.