108results about How to "With spleen" patented technology

The invention provides a health-care quilt which comprises at least a packing layer. The packing layer comprises a surface fabric and a filling material, wherein the filling material contains fragrant cattail wools. The quilt of the invention is soft and comfortable, has heat retention property, comfortableness and air permeability and has the functions of health protection and moist and insect resistance. The fragrant cattail wools are added in the filling material so the health-care quilt has smooth surface, is light, soft and comfortable, and has heat retention property, comfortableness and air permeability. The health-care quilt further has moist and insect resistance and the functions of health protection such as moistening lung, dispelling fire, resisting bacterial, diminishing inflammation, improving eyesight, calming the nerves, regulating the flow of vital energy, decreasing fat, tonifying spleen, nourishing the life, and lengthening the life. Other Chinese medicinal crops which are conducive to sleep are added in the quilt of the invention so the health protection function of the quilt is further strengthened, the sleeping quality of the user can be improved and the physical fitness of the user can also be strengthened.

Disclosed is a antihypelipidemic and antihyperglycemic health food for preventing diseases including cardiovascular disease, diabetes, adjusting internal secretion, resisting osteoporosis and cancer, and beauty treatment. The raw materials include soybean powder 15-30 parts, pumpkin powder 15-30 parts, soybean isoflavones 0.5-1.5 parts, soybean saponin 2-5 parts, astragalus root 10-20 parts, wolfberry fruit 10-15 parts, kudzuvine root 10-15 parts, Chinese yam 10-15 parts, lotus plumule 6-10 parts, Siberian solomonseal rhizome 6-10 parts, cassia seed 6-10 parts, lily 5-8 parts, mulberry leaf 5-8 parts and ginseng 3-5 parts.

The invention discloses fruit and vegetable health-care flour which is prepared from raw materials in parts by weight as follows: 50-60 parts of barley, 30-40 parts of sticky rice, 30-35 parts of wheat starch, 15-20 parts of white sesame seeds, 20-25 parts of loofahs, 15-20 parts of Chinese yam, 20-30 parts of figs, 25-30 parts of lotus roots, 15-20 parts of dried longan, 30-40 parts of grape wine, 12-18 parts of black fungi, 9-11 parts of osmanthus fragrans, 2-3 parts of ginkgo leaves, 1-2 parts of Chinese wolfberries, 1-2 parts of prepared rehmannia roots, 2-3 parts of honey flowers, 1-2 parts of a food additive and an appropriate amount of water. According to the flour, barley, sticky rice, wheat starch and the like are taken as main raw materials and have the efficacy of relieving thirst, removing heat toxin, tonifying qi, regulating middle energizer, nourishing consumptive disease, tonifying spleen, nourishing stomach and stopping abnormal sweating. Besides, added loofahs have the efficacy of resisting scurvy, strengthening brain, resisting virus and allergy, curing nasosinusitis and sphagitis, beautifying features, resisting aging and the like. Figs are rich in various substances such as dietary fiber, calcium, copper, magnesium, manganese, potassium and vitamin K which are beneficial to human bodies, contain various antioxidants, flavone and polyphenol and have the efficacy of tonifying spleen, nourishing stomach and lubricating intestines.

Tianma fermented bean curd is a secondary fermented food of bean products. Tianma fermented bean curd is characterized in that water used in the preparation of bean curd billet and ingredients is Tianma spring water; curdling temperature of bean curd jelly, curdling PH value, concentration of coagulant, curdling time and water content of bean curd are reasonable; the early fermentation time is delayed by combination of artificial inoculation and natural inoculation; mycete bean curd billets are basked in airing cages to form salted bean curd billets with a cover membrane; the salted bean curd billets are covered with salt and placed in a jar layer by layer, and marinade made from tens of ingredients is poured into the jar for marinating the bean curd billets; cured fermented bean curd is placed in a disinfected open-mouthed bottle layer by layer; the marinade used during the salting procedure is poured into the bottle and specifically-made chili oil is placed at the mouth of bottle for sealing; and the mouth of bottle is sealed with a cover. Tianma fermented bean curd is prepared by procedures of specially making bean curd billets, mixed inoculating, basking, covering the bean curd billets with salt, preparing marinade and refining chili oil; and Tianma fermented bean curd is a popular bean curd with fresh flavor, strong fragrance, strong pungency, yellow color, delicate taste, long storage time, low chloride content, low alcoholic content and rich nutrition.

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 white spirit and a preparation method thereof. The white spirit is prepared by brewing the following raw materials in part by weight: 30 to 32 parts of kaoliang, 14 to 18 parts of rice, 18 to 25 parts of mung beans, 14 to 16 parts of wheat, 8 to 10 parts of corn and 6 to 12 parts of small red beans. The preparation method comprises the following steps of: crushing the raw materials, mixing, cooking for pasting, cooling, stirring distiller's grains, fermenting in a pit, and steaming the spirit. The white spirit has the advantages of good mouthfeel, mellow taste, soft mouthfeel, low alcohol content, refreshment, quick dispelling of the effects of alcohol and the like.

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

The invention discloses a rhizoma polygonati extract. The rhizoma polygonati extract is obtained according to the steps of a, pulverizing rhizoma polygonati; b, placing obtained rhizoma polygonati powder in an extraction tank, adding 0.3-0.8% acid solution 4-8 times as heavy as the rhizoma polygonati powder, soaking for one hour, heating to 60-80 DEG C for 1-3 hours, filtering and collecting extracting solution; c, adding water 2-6 times as heavy as filtered powder dregs, heating to 55 DEG C, regulating a ph (potential of hydrogen) value to be 5.0, adding compound enzyme as much as 0.5-1.5% of the weight of powder dreg water, performing enzymolysis for 2 hours, filtering and collecting enzymatic hydrolysate; d, blending the extracting solution with the enzymatic hydrolysate, regulating a ph value to be neutral, heating to 70 DEG C, adding 0.2-0.6% clarifying agent to clarify for one hour, and performing refined filtration to obtain refined filtrate; e, subjecting the refined filtrate to vacuum concentration; f, subjecting concentrated solution to spray drying so as to obtain the rhizoma polygonati extract.

The invention discloses a production method of a broad bean leisure food, which comprises the steps of fresh broad bean selection, pod removal, cleaning, blanching, draining-off, refrigeration, hot air pre-drying, moisture equilibrium, vacuum microwave puffing, packaging, and the like. According to the invention, a vacuum microwave puffing technology is adopted, so that moisture in broad beans is rapidly vaporized and migrated at a lower temperature under the microwave action, therefore, a puffing effect is achieved, a defect that the oil content of fried foods is high is avoided, and the original flavor of broad beans can be kept well.

The present invention provides a formula of composite seasoning comprising red rice, chrysanthemum leaf, pepper, sodium glutamate, cassia twig, aniseed, orange peel, garlic, ginger, white spirit, pricklyash, sesame oil, salt, Tsaoko, chicken bouillon and fennel. The present invention may be used in making several kinds of flavored food, such as delicious pigí»s trotters with health functions of invigorating spleen, invigorating stomach and beautifying.

The invention discloses a yin and yang equilibrium type life-nourishing tea natural food material preparation method, and belongs to the field of food. A scientific yin and yang equilibrium type mixing technology for natural food materials is adopted; active components which are washed and dried, including 150 parts of 20-30% pine needles, 30 parts of each of sesames, linseeds, black dates, sweet-scented osmanthus and honeysuckle, 40 parts of each of fructus lycii, longan, jujubes and stevia rebaudiana, 20 parts of each of roses, sea-buckthorn, apricot kernel, kunlun chrysanthemum, white fungus, lilies, figs, momordica grosvenori, raisin, lotus seeds with kernels, lotus seeds, purple mulberries, rice, red rice, black rice, black sticky rice, yams, minoru thorns, wheat, red coix seeds, buckwheat, swallows and poria cocos and 10 parts of each of astragalus membranaceus, codonopsis pilosula, pumpkin seeds, semen juglandis, chrysanthemum morifolium ramat and japonica rice by weight parts, are mixed to form a raw material; after the raw materials are crushed and can pass through a 300-500-mesh seive, 20 parts of olive oil is added and then uniformly stirred, so that a semi-finished product is obtained; the semi-finished product is packaged in vacuum according to 10-15 weight parts per bag so as to obtain a finished product. The yin and yang equilibrium type life-nourishing natural food material tea is nutritional food and is suitable for men and women of all ages.

The invention relates to a spleen strengthening and stomach nourishing coarse grain dietary therapy powder, which comprises, by weight, 100-300 parts of codonopsis pilosula, 100-400 parts of dioscorea opposita thunb, 100-200 parts of atractylodes macrocephala, 100-30 parts of euryale ferox, 100-300 parts of Chinese wolfberry, 100-300 parts of coix seed, 100-300 parts of red date, 100-300 parts of brown rice, 100-300 parts of buckwheat, 100-300 parts of millet, 50-100 parts of amomum villosum, and 50-100 parts of chicken's gizzard membrane. The spleen strengthening and stomach nourishing coarse grain dietary therapy powder of the present invention has effects of spleen strengthening, stomach nourishing, qi invigorating, kidney nourishing, spleen and stomach strengthening, intestine and stomach absorption benefiting, appetite increasing and nutritional absorption capacity improving so as to achieve the body conditioning effect.

The invention discloses a making method of spicy fermented bean curds. According to the making method of the spicy fermented bean curds, provided by the invention, plaster, brine and lactone are not used for making the fermented bean curds, but alkekengy is used for curdling, so that bean curds which are made by using the alkekengy for curdling are delicious in taste; besides, formed bean curd blocks and turmeric are cooked together, so that the cooked bean curd blocks are bright yellow in color, have slight elasticity, are soft, crisp and slightly tenacious, are unique in flavor, and are good in mouth feel; when the bean curd blocks are preserved, various seasonings are matched, so that the preserved bean curd blocks have the advantages of being sufficient in palatable taste, strong in fragrance and moderate in spicy taste; besides, edible sesame is used for sealing the preserved fermented bean curds so as to separate the preserved fermented bean curds from air, therefore, the fermented bean curds are prevented from oxidative deterioration, and the quality guarantee period is prolonged. The spicy fermented bean curds made by the making method provided by the invention are rich in protein, carbohydrate, unsaturated fat acid, various mineral substances, multivitamins and the like, have the efficacies of invigorating the spleen, moistening dryness and the like, and are deeply loved by the public.

The invention relates to medicinal liquor prepared from fleece-flower root and radix morindae officinalis, which comprises the following components in weight part: 10-150 parts of platycladus orientalis, 30-50 parts of prepared fleece-flower root, 20-30 parts of rhizoma ligustici wallichii, 20-30 parts of polygonatum sibiricum red., 20-30 parts of red sage root, 30-50 parts of radix morindae officinalis, 20-30 parts of barbary wolfberry fruit, 100-150 parts of dodder, and 2000-3000 parts of base liquor with 30-65% of spirit. The medicinal liquor is prepared by adopting soaking or brewing method in the prior art, has the advantages of easily obtained raw materials, low cost and the like, can be used for promoting the blood circulation, nourishing the blood, calming down the nerves, reinforcing the liver and kidney, supplementing the essence and blood, regulating and promoting the body, prolonging the life and nourishing and blackening the hair and beard.

The invention discloses crataegus pinnatifida bunge and lotus leaf gut purging tea and a preparation method thereof. The crataegus pinnatifida bunge and lotus leaf gut purging tea is composed of the following raw materials in parts by weight: 50-60 parts of crataegus pinnatifida bunge flakes, 50-60 parts of lotus leaves, 40-50 parts of oolong, 40-50 parts of aloes, 15-20 parts of peony seed oil, 10-15 parts of soft-shelled turtle muddy flesh, 5-7 parts of lentinus edodes powder, 7-8 parts of bamboo funguses, 4-6 parts of cannabis sativa, 12-15 parts of kumquat juice, 6-7 parts of muskmelon juice, 6-7 parts of kochia scoparia schrad, 4-5 parts of longan pulp, 1-2 parts of grape vine leaves, 1-2 parts of bunge pricklyash leaves, 1-2 parts of lysimachia foenum-graecum, 1-2 parts of chili stems, 1-2 parts of exocarpium benincasae, a proper amount of water and 15-20 parts of a nutritional addition agent. The crataegus pinnatifida bunge and lotus leaf gut purging tea takes crataegus pinnatifida bunge flakes, oolong and aloes as main materials, has good gut purging effect, and has the effects of refreshing and improving thinking, eliminating fatigue, promoting the secretion of saliva or body fluid and promoting diuresis, cooling and preventing sunstroke, sterilizing and diminishing inflammation, dispelling cold and dispelling the effects of alcohol, detoxifying and preventing diseases, helping to digest and removing grease, losing weight and building body; and added traditional Chinese medicines have the effects of inducing diuresis to alleviate edema, clearing heat and preventing sunstroke, tonifying spleen and soothing the nerves.

The invention belongs to the technical field of tea products and discloses liver-nourishing and stomach-protecting hangover relief Pu'er bagged tea and a preparation method thereof. The liver-nourishing and stomach-protecting hangover relief Pu'er bagged tea disclosed by the invention is prepared by greatly screening raw material substances, and taking Pu'er cooked tea, kudzuvine root, fructus noveniae, amomum fruits, villous amomum fruits and grosvener siraitia as raw material dry products according to specific parts by weight. The raw material substances can realize the respective effects to the greatest extent by mutual compatibility, thereby forming the liver-nourishing and stomach-protecting hangover relief Pu'er bagged tea with good liver-nourishing and stomach-protecting hangover relief effects and convenience and quickness in use. In the preparation method disclosed by the invention, the way of uniformly mixing the raw material dry products at a certain mixture ratio is adopted, the defects of complexity in a preparation process of various raw material extraction solutions and long preparation process are overcome; and meanwhile, the operation is simple, the production cost is low, products prepared through the method are uniformly mixed, when the bagged tea is brewed for drinking, more active ingredients are dissolved faster, and the bagged tea has the advantages of red and thick tea infusion, mellow taste, lasting aftertaste, convenience and quickness in use and low price.

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 discloses a brewing method for Polygonatum cyrtonema health wine, and relates to the field of health wine brewing technology. The brewing method comprises the following six steps: opretreating Polygonatum cyrtonema pretreatment; steaming and cooling glutinous rice; preparing the mixture to be fermented; fermentation; squeezing; aging. According to the brewing method for Polygonatum cyrtonema health wine, the Polygonatum cyrtonema is blended into the whole process of brewing of the wine, and the beneficial ingredients of the Polygonatum cyrtonema is fully dissolved. Therefore, after aging of the Polygonatum cyrtonema wine, the wine is rich in nutrition, wine color is orange and shiny, wine flavor is mellow, wine smell is fragrant and refined, wine taste is soft and sweet, and the Polygonatum cyrtonema health wine has the effects of boosting qi and nourishing yin, strengthening spleen, nourishing lung and tonifying kidney.

The invention discloses a preparation method for polygonatum sibiricum composite nutrition powder, and belongs to the food processing field. The preparation method is characterized in that processing technology flows of material selection, cleaning, original fluid extraction, original fluid merging centrifugation, vacuum condensation, material blending, thermal insulation, spray drying, cooling packaging and finished product preparation are employed. The beneficial effects are that the product is light brown, is loose-particle-shaped, has a good instant performance and has dense delicate fragrance and great taste of polygonatum sibiricum; the product reserves nutrients of polygonatum sibiricum fully, and the processed polygonatum sibiricum nutrition powder tastes mellow, has abundant nutrients, has functions of energy tonifying Qi, nourishing yin, invigorating spleen, moistening lung, nourishing kidney and the like, and is a rare high-protein, low-fat health care food rich in mineral matter and vitamins.

The invention belongs to the technical field of health beverages, and particularly relates to Lonicera caerulea fruit composite fruit juice beverages and a preparation method thereof. The Lonicera caerulea fruit composite fruit juice beverages comprise a beverage for children and a beverage for adults, wherein the Lonicera caerulea fruit composite fruit juice beverage for children includes the following raw materials: Lonicera caerulea fruit juice, hawthorn juice, clear concentrated apple juice, concentrated tangerine peel juice, roxburgh rose fruit powder, prebiotics, yeast-beta-glucan, a zinc source, xylitol, isomaltulose, a thickening stabilizer and purified water, and the Lonicera caerulea fruit composite fruit juice beverage for adults is prepared from the following raw materials: Lonicera caerulea fruit juice, hawthorn juice, clear concentrated apple juice, concentrated tangerine peel juice, roxburgh rose fruit powder, water-soluble dietary fiber, prebiotics, xylitol, isomaltulose, a thickening Stabilizer and the balance purified water. The beverages have rich nutrition, does not contain essence, pigment and preservatives, and has natural, sweet and sour taste, health functions of appetizing, invigorating the spleen and promoting digestion are achieved, and the beverages have safety, health and fast effects.

The invention relates to winter fermented tea and a preparation method. The preparation method comprises the following preparation operation steps: (1) picking and pretreating fresh leaves; (2) steaming tea at high temperature; (3) flushing with cold water; (4) secondarily steaming; (5) rolling; (6) performing pile fermentation; (7) secondarily rolling; (8) parching; (9) improving fragrance; (10) breaking to obtain finished-product tea. The preparation method disclosed by the invention is adopted to improve tea biological activity, increases ingredients of theaflavin, theanine and the like, eliminate bitter and astringent of the tea and enables tea fragrance to be mellower. According to the preparation method, old leaves are utilized, and tea stems are remained; thus, not only is the utilization rate of tea resources improved and tea yield improved, but also the prepared tea has rich nutrition, pure liquid color and good brewing resistance and still has bright color and luster and mellow smell after being brewed for many times; furthermore, the tea has the characteristics of tonifying spleen and warming stomach and has a good health-maintenance effect.

The invention discloses fragrant and sweet lily-pumpkin powder which consists of the following raw materials in parts by weight: 100-120 parts of pumpkin, 80-100 parts of yellow peaches, 40-50 parts of kiwi fruit, 35-45 parts of rock candy, 20-30 parts of duck beast meat, 50-70 parts of edible amaranth, 80-100 parts of coix seed oil, 4-5 parts of oyster, 5-6 parts of rhizoma atractylodis, 4-5 parts of radix scrophulariae, 5-6 parts of scutellaria baicalensis, 5-6 parts of wild jujube, 3-4 parts of green bristlegrass, 3-4 parts of prunus humilis bunge leaves and the like. The fragrant and sweet lily pumpkin powder disclosed by the invention is prepared by taking pumpkin as a main material, people can feel the fragrant and sweet taste of pumpkin when eating instant noodle, and meanwhile extracts of oyster, rhizoma atractylodis and the like are added into the pumpkin powder disclosed by the invention, so that the fragrant and sweet lily pumpkin powder has the health-care functions of detoxification, spleen tonifying and the like and is a healthy powder material for replacing an instant noodle material.

The invention discloses a barley tea juice blended buckwheat teabag, which is prepared from the following raw materials by weight: 150-160 parts of, buckwheat 20-24 parts of barley tea juice, 2-4 parts of hawthorn leaves, 3-5 parts of American ginseng, 1-2 parts of Veronicastrum caulopterum, 3-5 parts of oat leaves, 6-7 parts of ginger slices, 5-7 parts of mulberry leaf, 5-8 parts of lotus seed, 3-5 parts of bagasse, 2-4 parts of bean dregs, 4-5 parts of Chinese holly tender leaves, 4-5 parts of tea flower, 3-4 parts of fresh peach blossom, 8-9 parts of brown sugar, 6-8 parts of dateplum persimmon, 4-6 parts of spinach, 3-5 parts of pepper leaf, 1-2 parts of Rubiaceae Borreria stricta, 6-7 parts of apple vinegar, 10-13 parts of an auxiliary agent and a proper amount of water. A variety of materials in the teabag of the invention is blended by barley tea juice, the teabag not only has the effects of clearing heat, detoxifying, protecting the stomach and invigorating spleen, but also has rich nutrition, fragrant taste and good drinking effect.

The invention relates to the technical field of food processing, in particular to a preparation process of a sauced pork hock and the sauced pork hock. The preparation process comprises the followingsteps: removing all pig hair form a pork hock; deboning; slitting muscles; adding sauce for saucing; binding for forming; steaming and boiling; vacuumizing and packaging; and refrigerating or steam sterilizing. The preparation process of the sauced pork hock develops a new approach for sauced food hot processing production, breaks through the limitation that sauced foods only can be ate in a coldsauced way, fills in the blank of hot-sauced foods, and realizes the purpose that sauced foods can be ate no matter the sauced foods are cold or hot.

The invention relates to white pea scented tea and relates to scented tea. The white pea scented tea provided by the invention consists of 100% of white pea blossoms by weight percent. According to the white pea scented tea, the white pea blossoms are taken as raw materials, and after being brewed, the white pea scented tea contains rich active ingredients, is tasteless, and warm in nature, and has the effects of tonifying the spleen, enhancing the metabolism and regulating the sub-health status.

The invention relates to fructus rubi-rhizoma polygonati substitute tea which is prepared from the following raw materials in parts by weight: 17-20 parts of fructus rubi, 7-9 parts of fructus lycii, 7-9 parts of rhizoma dioscoreae, 17-20 parts of rhizoma polygonati, 7-9 parts of mulberry fruits, 7-9 parts of semen euryales, 17-20 parts of lotus seeds, 7-9 parts of dried longan pulp and 7-9 parts of fructus citri sarcodactylis. With wide source of raw materials and low price, the fructus rubi-rhizoma polygonati substitute tea provided by the invention has the advantages of tonifying kidney and securing essence, nourishing liver and improving eyesight, invigorating qi and nourishing yin, strengthening spleen, moistening lung and tonifying kidney.

The invention relates to a black perilla frutescens rice dumpling and a making method thereof and belongs to the field of food processing. The black perilla frutescens rice dumpling is made from, by weight, 300-400 parts of sticky rice, 10-15 parts of perilla frutescens stem ash, 5-20 parts of perilla frutescens seeds, 30-50 parts of streaky pork, 20-50 parts of castanea henryi, 1-5 parts of amomum tsao-ko powder, 1-5 parts of pepper powder, 20-30 parts of edible oil and 5-9 parts of table salt. The making method includes the steps that the raw materials are taken, and the black perilla frutescens rice dumpling is prepared through the procedures of rice washing, ash preparing, rice stirring, stir-frying, stuffing preparing, rice dumpling wrapping and cooking. The black perilla frutescens rice dumpling is rich in nutrition, special in flavor, delicious, tasty, glutinous but not greasy and easy to digest, and has the healthcare effects of promoting flow of qi and harmonizing the stomach, tonifying the spleen and nourishing the kidney, relieving exterior syndromes and dispelling cold and the like.

The invention discloses a liver protecting and hangover alleviating composition, a preparation, application and a preparing method of the composition. The liver protecting and hangover alleviating composition is prepared from, by weight, 6-15 parts of penthorum chinense pursh, 3-10 parts of radix puerariae, 4-10 parts of jujubes, 3-10 parts of medlar, 2-8 parts of honeysuckle, 1-6 parts of Chinese yam, 4-10 parts of liquorice, 2-8 parts of rhizoma atractylodis macrocephalae, 2-8 parts of codonopsis pilosula, 2-8 parts of poria, 2-8 parts of radix isatidis and 2-8 parts of pollen pini. The liver protecting and hangover alleviating composition is good in liver protecting effect and small in side effect and has the effects of alleviating hangover, strengthening the spleen, tonifying qi, nourishing the liver and tonifying kidneys.

A processing method of a snack food of Chinese chestnut is provided. The processing method comprises the following steps: taking fresh Chinese chestnut from Qianxi, grading and screening fresh Chinese chestnut fruits, and singling out fruits with wormholes, mildewed and rotten fruits, and impurities; manually cutting surfaces of the fresh Chinese chestnut fruits, stir-baking the cut fresh Chinese chestnut fruits in a wok, removing shells and endothelia of the Chinese chestnut fruits, and impurities, singling out non-standard Chinese chestnut kernels, carrying out quality inspection, rinsing with clear water, removing the shells and the endothelia of the Chinese chestnut fruits, and impurities, and draining remained Chinese chestnut kernels; quick-freezing the drained Chinese chestnut kernels in a -38DEG C cold storage; and roasting or frying the well quick-frozen Chinese chestnut kernels to prepare the snack food of Chinese chestnut. Above quick-freezing manner adopted in the invention makes nutritional components of Chinese chestnut be effectively reserved, and the processing of Chinese chestnut to the snack food has the advantages of simple processing method, no loss of the nutritional components, delicacy, and improvement of the grade and the nutritional components of Chinese chestnut. So a new edible use of Chinese chestnut is developed.