41 results about "Catathelasma ventricosum" patented technology

The invention discloses a health-preserving edible fungi composition. The health-preserving edible fungi composition comprises main materials and auxiliary materials, wherein the main materials comprise stropharia rugosannulata, lentinula edodes, tricholoma quercicola zang, yellow boleti, white boleti and tricholoma matsutake fungi; the auxiliary materials comprise morchella, tricholoma matsutake fungi, yellow boleti, white boleti, tricholoma quercicola zang, stropharia rugosannulata, termitomyces albuminosus, red boleti, agrocybe cylindracea, lentinula edodes, catathelasma ventricosum, sarcodon aspratus, black boleti, coral fungi, edible salt, white granulated sugar, maltodextrin and spices. According to the health-preserving edible fungi composition, the tastes of the lentinus edodes and the yellow boleti are taken as principal edible tastes; nutritional ingredients of the tricholoma quercicola zang, the white boleti, the stropharia rugosannulata and the tricholoma matsutake fungi are combined with those of the lentinula edodes and the agrocybe cylindracea, so that the health-preserving edible fungi composition is rich in proteins, trace elements and amino acids required by a human body and other elements beneficial to the human body; moreover, the mouth feels of various fungi are fused to meet the taste demands of the public. The edible salt, the white granulated sugar, the maltodextrin and the spices serve as common condiments for cooking food to improve the mouth feel of soup or food and meet demands of the public on the mouth feel.

The invention provides a novel preparation method of a nano selenium-catathelasma ventricosum polysaccharide complex. Catathelasma ventricosum polysaccharides are taken as a dispersing agent, waste (an ethanol scrubbing solution) in the catathelasma ventricosum polysaccharide extraction process is taken as a reaction reducing agent, the waste is reused, compared with traditional reducing agents such as vitamin C and the like, the novel reducing agent has the better reducing property (the particle size of nano selenium is decreased by 23.8%); (2) in the whole preparation process, reaction conditions are mild, the cost is low, operation is simple, industrial popularization is easy, the particle size of the obtained nano selenium-catathelasma ventricosum polysaccharide complex is only 32.7 nm and can still be kept to be 62.7 nm after stored for 60 days, and the complex has very good bioavailability and stability; (3) the catathelasma ventricosum polysaccharides and the nano selenium in the nano selenium-catathelasma ventricosum polysaccharide complex can have a synergistic effect to promote the antioxidant activity of the complex.

In order to enrich the nutrition of mushroom and achieve aromatic flavor and good taste, and facilitate eating of general public, the invention discloses a method for preparing tricholoma matsutake-mushroom soup by using tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete. The method comprises the following steps: step 1, removing impurities of tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete, rinsing to be clean and slicing for later use; step 2, respectively blanching the sliced tricholoma matsutake, the tremellodon gelatinosum, Catathelasma ventricosum and the bolete, fishing up, and draining for later use; step 3, mixing tricholoma matsutake, tremellodon gelatinosum, Catathelasma ventricosum and bolete after blanching and draining according to a certain weight ratio, putting into boiling water for boiling, then boiling again with slow fire, adding table salt, fishing out of the pot, cooling and then packaging, and after quick freezing, putting into a refrigerator for cold storage. In eating, the tricholoma matsutake-mushroom soup can be eaten according to the manner that water is burnt to be boiling, then the tricholoma matsutake-mushroom soup is put into the water, and after boiling, a little of chicken oil is added, or the tricholoma matsutake-mushroom soup can be matched with clear chicken soup or duck soup to be used as bright soup or hot pot stock.

The invention discloses a sulphating catathelasma ventricosum polysaccharide preparing method. The method includes the steps that catathelasma ventricosum is frozen, dried and ground into powder, extraction of alcohol sedimentation is conducted through ethanol water, deproteinization is conducted, small molecular weight impurity removal is conducted, and the catathelasma ventricosum polysaccharide is obtained; the method for preparing the sulphating catathelasma ventricosum polysaccharide includes the steps that 70 ml of dimethyl sulfoxide is weighed to be placed into a dry three-necked flask provided with a condensing unit, catathelasma ventricosum polysaccharide samples are added slowly to the flask while magnetic stirring is conducted, the samples are prevented from condensing into blocks, stirring is conducted for 1 hour, and a bottle plug is arranged on the flask in a covered mode; then sulfur trioxide-pyridine powder is added, the mixture is heated to 85 DEG C in a water bath mode, a condenser pipe conducts backflow, and a reaction is conducted for 3 hours; after the reaction is completed, the flask is placed into a cold bath to be cooled to the room temperature, then reaction liquid is neutralized through NaOH, absolute ethyl alcohol is added for sediment, the mixture stand still for a night, the sediment is collected in a centrifugal mode and dissolved in water for dialysis, the dialysis liquid is frozen and dried, and the sulphating catathelasma ventricosum polysaccharide is obtained.

The invention discloses a preparation method of sCVPs (selenic acid esterified catathelasma ventricosum polysaccharides). A method for preparing CVPs comprises the following steps: catathelasma ventricosum is freeze-dried and ground into powder, the powder is subjected to water extraction and alcohol precipitation with ethanol and subjected to protein removal, small-molecular-weight impurity removal and the like, and the CVPs are obtained. The method for preparing the sCVPs comprises the following steps: 500 mg of CVPs are placed in a three-mouth flask, an HNO3 aqueous solution is added, the mixture is heated and stirred, the CVPs are totally dissolved, and Na2SeO3 and BaCl2 are added respectively when water bath is heated to 70 DEG C, and the mixture has a reaction for 10 h; after the reaction, the product is cooled rapidly to the room temperature, pH is regulated to 6 by anhydrous Na2CO3, then anhydrous Na2SO4 is added to precipitate excess BaCl2, centrifugation, precipitate removal and dialysis are performed, a small quantity of a dialysate is taken and added with vitamin C for detection, dialysis is stopped when red disappears, and powder obtained after freeze-drying is the sCVPs.

The invention discloses edible fungus combination cooked for a family dinner. The edible fungus combination comprises main ingredients and seasonings, wherein the main ingredients comprise lentinus edodes, tricholoma quercicola zang, agrocybe cylindracea, boletus auripes, boletus edulis, stropharia rugosoannulata farlow, catathelasma ventricosum and tricholoma matsutake; the seasonings comprise morchella, tricholoma matsutake, boletus, tricholoma quercicola zang, stropharia rugosoannulata farlow, collybia albuminosa, boletus queletiischulz, agrocybe cylindracea, lentinus edodes, catathelasma ventricosum, dried sarcodon aspratus, boletus aereus, ramaria botrytoides, edible salt, white granulated sugar, maltodextrin and spices. The edible fungus combination cooked for the family dinner overcomes the defects that an existing edible fungus combination for a family is unscientific in matching and is poor in eating effect and taste, and is scientific in matching and good in eating effect and taste.

The invention relates to peptide fruit juice compounded by peptide capable of conditioning hyperlipidemia, hypertension and hyperglycemia and hami melon fruit juice and a preparation method of the peptide fruit juice, belongs to the technical field of liquid processing, and provides a novel functional peptide fruit juice food for the market. The preparation method comprises the following steps: taking collybia albuminosa peptide powder, pleurotus nebrodensis peptide powder, shiitake mushroom peptide powder, chestnut mushroom peptide powder, hericium erinaceus peptide powder, coprinus comatus peptide powder, sarcodon aspratus peptide powder, pleurotus eryngii peptide powder, abalone mushroom peptide powder, oyster mushroom peptide powder, pleurotus citrinopileatus peptide powder and catathelasma ventricosum peptide powder as main materials; taking polysaccharides, vitamins, trace elements, essential oil and the like as auxiliary materials; enabling the main materials and the auxiliary materials to be subjected to weighing, mixing, granulating, drying and packaging to obtain mixed peptide powder; taking pure hami melon juice; and putting the mixed peptide powder and the pure hami melon juice in a preservation tank in a ratio of 1:50 so as to obtain the peptide fruit juice. The peptide fruit juice has the effect of supplementing nutrients.

The invention discloses mushroom fragrant sausage and a preparation method thereof. The mushroom fragrant sausage is prepared from the following raw materials in parts by weight: 10 to 12 parts of fresh meat, 8 to 10 parts of mushroom powder, 2 to 3 parts of alfalfa powder, 3 to 5 parts of table salt, 3 to 4 parts of spice and 2 to 3 parts of yellow wine, wherein the mushroom powder is prepared by using pleurotus geesteranus, grifola frondosa, toadstool, Catathelasma ventricosum, abalone mushroom and pholiota nameko as raw materials. The obtained mushroom fragrant sausage has the advantages that the nutrition is balanced; the faint scent flavor of mushrooms is realized; various efficacies of invigorating the spleen and stomach, strengthening the body and the like are achieved; the mushroom fragrant sausage can be eaten together with rice or bread or can be eaten as main food; the mushroom fragrant sausage is suitable for being eaten by middle-aged and old people.

The invention relates to a catathelasma ventricosum and small molecule peptide compounded solid beverage and a preparation method thereof, belongs to the technical field of processing of solid beverages, and provides a high-nutrient functional food insufficient in markets. The catathelasma ventricosum and small molecule peptide compounded solid beverage is prepared from brown rice peptide powder,bamboo fungus peptide powder, pholiota nameko peptide powder, shiitake mushroom peptide powder, tricholoma matsutake peptide powder, grifola frondosa peptide powder, catathelasma ventricosum peptide powder, agrocybe cylindracea peptide powder, pleurotus citrinopileatus peptide powder, pleurotus nebrodensis peptide powder, abalone mushroom peptide powder and red mushroom peptide powder. The small molecule peptide powder contains rich protein and amino acids, and can reduce weight and can strengthen bodies. The honey is a food capable of prolonging life, the small molecule peptide is used as main materials, and polysaccharide, vitamins, trace elements, essential oil and the like are used as auxiliary materials. The main materials and the auxiliary materials are subjected to the steps of performing weighing, performing mixing in different ratios, performing granulation, performing drying and performing packing so as to make the peptide granules. The solid beverage has the efficacy of reducing weight.

The present invention discloses a perilla frutescens stem qi-regulating and digestion-promoting catathelasma ventricosum mixing fungi soup material and a preparation method thereof, wherein the perilla frutescens stem qi-regulating and digestion-promoting catathelasma ventricosum mixing fungi soup material is prepared from the following raw materials by weight: perilla frutescens stem, polygala japonica houtt, excoecaria acerifolia f. didr, berberis heteropoda schtenk, the root of cocculus orbiculatus (l.) dc, rhizoma sparganii, diospyros cathayensis var. foochowensis, peanut seed-coat, catathelasma ventricosum, pleurotus sajor-caju, Zhenzhu fungi, garlic, allium fistulosum, ginger, tapioca starch, edible salt, oat powder and illicium verum hook.f, and washing, raw material treatment, mixing, impurity removing, sterilization, bagging and other steps are performed to produce the perilla frutescens stem qi-regulating and digestion-promoting catathelasma ventricosum mixing fungi soup material. According to the present invention, the perilla frutescens stem qi-regulating and digestion-promoting Catathelasma Ventricosum mixing fungi soup material has advantages of delicious taste and convenient storage, and has effects of qi regulating and digestion promoting; and the preparation process is simple and health.

The present invention discloses coarse cereal nutritious food and a preparation method thereof. The coarse cereal nutritious food comprises the following raw materials in parts by weight: 10 parts of rice, 5 parts of glutinous broom corn, 14 parts of broad beans, 10 parts of buckwheat, 5 parts of peas, 8 parts of coix seeds, 8 parts of black beans, 6 parts of lens culinaris, 10 parts of bulbus lilii, 5 parts of pine nuts, 8 parts of castanea mollissina, 8 parts of kalimeris indica, 10 parts of nasturtium officinale, 5 parts of aloe vera, 6 parts of carambola, 6 parts of haws, 10 parts of litchi, 5 parts of catathelasma ventricosum, 6 parts of agaricus bisporus and 8 parts of hypsizygus marmoreus. The nutritious food is prepared from common coarse cereal materials, low in costs, multiple in components, and comprehensive in nutrition, can play the role of caring health, and is very suitable for the masses.

The invention discloses Herba Inulae Cappae wind-dispelling and heat-dissipating Catathelasma ventricosum soup stock and a preparation method thereof. The soup stock is characterized by being prepared from the following raw materials (by weight): Herba Inulae Cappae, ginseng, pearl, chrysanthemum, walnut kernel, Cornus officinalis, root of kudzu vine, hawksbill turtle, Catathelasma ventricosum, pleurotus pulmonarius, corn marigold, garlic, scallion, ginger, cassava starch, salt, oat powder and anise. The soup stock is prepared by the following steps: washing, raw material treatment, mixing, impurity removal, sterilization, bagging, etc. The soup stock of the invention is delicious, is convenient to store, and has effects of dispelling wind and dissipating heat. In addition, the preparation technology is simpler and more sanitary.

The invention discloses an euonymus alatus evil-removing catathelasma ventricosum mixing fungi soup material and a preparation method thereof, wherein the euonymus alatus evil-removing catathelasma ventricosum mixing fungi soup material is prepared from the following raw materials by weight: euonymus alatus, cornus macrophylla wall, cayratia corniculata (benth.)gagnep, musa basjoo siebold stem juice, ginkgo root, youngia japonica, Chinese gall leaven, clematis buchananiana dc, catathelasma ventricosum, pleurotus sajor-caju, Zhenzhu fungi, garlic, allium fistulosum, ginger, tapioca starch, edible salt, oat powder and illicium verum hook.f, and washing, raw material treatment, mixing, impurity removing, sterilization, bagging and other steps are performed to produce the euonymus alatus evil-removing catathelasma ventricosum mixing fungi soup material. According to the present invention, the euonymus alatus evil-removing Catathelasma Ventricosum mixing fungi soup material has advantages of delicious taste and convenient storage, and has the evil removing effect; and the preparation process is simple and health.

The invention discloses an ash bark heat-removing catathelasma ventricosum mixed fungus soup base and a preparation method thereof. The soup base is characterized by being prepared from the following raw materials by weight: ash bark, Cicer arietinum, Herba Lysimachiae, hibiscus rosa-sinensis, Vitis flexuosa juice, hollyhock flower, mango, Orobanche coerulescens, catathelasma ventricosum, Pleurotus sajor-caju, corn marigold, garlic, scallion, ginger, cassava starch, salt, oat powder, and star anise. The soup base is prepared by cleaning, raw material treatment, mixing, impurity removal, sterilization, bagging and other processes. The soup base has the characteristics of delicious taste and convenient storage, has heat-clearing effect, and the preparation process is simpler and more sanitary.

The invention discloses dried lacquer-Catathelasma ventricosum mixed mushroom soup bases capable of strengthening middle warmer and a preparation method thereof. The dried lacquer-Catathelasma ventricosum mixed mushroom soup bases are characterized by being prepared from, by weight, dried lacquer, carpenter bee honey, Lepidogrammitis rostrata, branchlet and leaf of birchleaf pear, gracilaria, Semen Cassiae sopherae, monkey bezoar, bretschneider pear pericarp, Catathelasma ventricosum, phoenix mushroom, Zhenzhujun (a kind of mushroom), garlic, onion, ginger, cassava starch, salt, oat powder and aniseed through cleaning, raw material treatment, mixing, removal of foreign matters, sterilization, bagging and the like. The dried lacquer-Catathelasma ventricosum mixed mushroom soup bases taste delicious, are convenient to store and can strengthen middle warmer; and the preparation method is simple and sanitary.

The invention discloses a Psoralea corylifolia-Catathelasma ventricosum mixed mushroom soup stock capable of tonifying the kidney and a preparation method thereof. The Psoralea corylifolia-Catathelasma ventricosum mixed mushroom soup stock is characterized by being prepared from Psoralea corylifolia, mint, Gorgon fruit, Rhododendron mucronatum, Ficus pumila, lotus stamen, Catathelasma ventricosum, phoenix mushroom, Zhenzhujun (a kind of mushroom), garlic, green onion, ginger, cassava starch, salt, oat powder and aniseed through cleaning, raw material treatment, mixing, removal of foreign matters, sterilization, bagging and the like. The Psoralea corylifolia-Catathelasma ventricosum mixed mushroom soup stock tastes delicious, is convenient to store and can tonify the kidney; and the preparation method is simple and sanitary.

The invention discloses a Suhe and catathelasma ventricosum mixed eyesight-improving mushroom soup base and a preparation method thereof. The Suhe and catathelasma ventricosum mixed eyesight-improving mushroom soup base is characterized by being prepared from the following raw materials in parts by weight: Suhe, red yeast, Alternanthere sessilis, calabash, Indian damnacanthus herb, pyrolusite, bock greenbrier rhizome, sheepear inula herb, catathelasma ventricosum, phoenix mushroom, corn marigold, garlic, shallot, ginger, cassava starch, salt, oat powder and anise by the processes of cleaning, treating the raw materials, mixing, removing impurities, sterilizing, bagging and the like. The Suhe and catathelasma ventricosum mixed eyesight-improving mushroom soup base is delicious and convenient to store and has an eyesight-improving effect; furthermore, the preparation process is simple and sanitary.

The invention discloses a michelia alba cough-relieving catathelasma ventricosum assorted mushroom soup base and a preparation method thereof, wherein the soup base is characterized by being prepared from the following raw materials in parts by weight: michelia alba, willowleaf cotoneaster herb, calcite, diaphragma juglandis, buttonbush root, branchlet and leaf of flatshoot mistletoe, sweetgum root, trifoliate-orange immature fruit, catathelasma ventricosum, pleurotus pulmonarius, corn marigold, garlic, shallot, raw ginger, cassava starch, table salt, oat powder, and star anise. The soup base is prepared by cleaning, raw material treatment, mixing, impurity removal, sterilization, bagging and other processes. The soup base is delicious in taste and convenient to store, and has the effect of relieving cough; and the preparation process is simpler and more healthful.

The invention discloses a cynanchum glaucescens cough-relieving catathelasma ventricosum assorted mushroom soup base and a preparation method thereof, wherein the soup base is characterized by being prepared from the following raw materials in parts by weight: cynanchum glaucescens, stellaria yunnanensis, syzygium jambos shell, philippine flemingia root, capsella bursa-pastoris, lycopodium cernuum, fructus chebulae, fructus rosae laevigatae, catathelasma ventricosum, pleurotus pulmonarius, corn marigold, garlic, shallot, raw ginger, cassava starch, table salt, oat powder, and star anise. The soup base is prepared by cleaning, raw material treatment, mixing, impurity removal, sterilization, bagging and other processes. The soup base is delicious in taste and convenient to store, and has the effect of relieving cough; and the preparation process is simpler and more healthful.

The invention discloses betel nut-Catathelasma ventricosum mixed mushroom soup bases capable of tonifying kidney yang and a preparation method thereof. The betel nut-Catathelasma ventricosum mixed mushroom soup bases are characterized by being prepared from, by weight, betel nut, Stellaria media, root or herb of Contorted Tanglehead, Canscora lucidissima, brown granulated sugar, asbestos, Dendrobium moniliforme, Radix Ilicis asprellae, Catathelasma ventricosum, phoenix mushroom, Zhenzhujun (a kind of mushroom), garlic, onion, ginger, cassava starch, salt, oat powder and aniseed through cleaning, raw material treatment, mixing, removal of foreign matters, sterilization, bagging and the like. The betel nut-Catathelasma ventricosum mixed mushroom soup bases taste delicious, are convenient to store and can rectify qi; and the preparation method is simple and sanitary.

The invention discloses a resina liquidambaris and catathelasma ventricosum mixed mushroom soup base for activating blood and a preparation method of the resina liquidambaris and catathelasma ventricosum mixed mushroom soup base. The resina liquidambaris and catathelasma ventricosum mixed mushroom soup base is characterized by being prepared from the following raw materials in parts by weight: resina liquidambaris, roots of curculigo capitulate, fruit of common pratia, purpleflower violet, herb of hairyfruit violet, ficus tikoua, kochia scparia, all-grass of climbing violet, catathelasma ventricosum, pleurotus sajor-caju, white mushroom, garlic, green onion, ginger, tapioca, salt, oat powder and anise through procedures of washing raw material treatment, mixing, impurity removal, sterilization, bagging and the like. The resina liquidambaris and catathelasma ventricosum mixed mushroom soup base is delicious in taste and convenient to preserve, has the effect of blood activation, and moreover is relatively simple and sanitary in preparation process.

The invention relates to yak's penis nourishing soup and a making method thereof, and belongs to the technical field of foods. The yak's penis nourishing soup is made from, by weight, 180-260 parts of yak's penises, 45-120 parts of sparrows, 25-50 parts of collybia albuminosa, 18-35 parts of catathelasma ventricosum, 50-75 parts of pleurotus pulmonarius, 12-22 parts of fructus lycii, 8-12 parts of bulbus lilii, 8-12 parts of ginseng, 2-4 parts of cornu cervi pantotrichum, 3-6 parts of dried tangerine peel and 3-8 parts of mango kernels. According to the yak's penis nourishing soup, the yak's penises which contain rich protein, fat, font steroid hormone, vitamin C and A and nutrient elements of inorganic calcium, phosphorus, iron and the like serve as the main raw materials, the sparrows, part of fungi and health-care traditional Chinese medicine are added, decocting is conducted to obtain the yak's penis nourishing soup, the soup is rich and mellow in taste, rich in nutrition and high in nourishing property, kidney tonifying and yang benefiting can be achieved after men drink the soup, yin nourishing can be achieved after women drink the soup, and the effect is far better than that of other similar foods.

The invention discloses a heat-clearing red bean flower-catathelasma ventricosum sundry fungus soup base and a preparation method thereof. The soup base is characterized by being prepared from the following raw materials in parts by weight: red bean flower, lotus leaves, root of single roxburgh rose, root of common fordia, diverse wormwood herb, rhizoma alismatis, duckweed, herba scutellariae barbatae, catathelasma ventricosum, phoenix mushroom, corn marigold, garlic, green onion, fresh ginger, cassava starch, table salt, oat powder and star anise. The soup base is prepared by the procedures of cleaning, raw material processing, mixing, edulcoration, sterilization, bagging and the like. The heat-clearing red bean flower-catathelasma ventricosum sundry fungus soup base is delicious and convenient to store and has the effect of clearing the heat; and furthermore, a preparation process is relatively simple and sanitary.

The invention discloses an Adhatoda ventricosa blood-activating Catathelasma ventricosum soup stock and a preparation method thereof. The soup stock is characterized by being prepared from the following raw materials (by weight): Adhatoda ventricosa, fructus galangae, bitter orange, haw, radish seed, shinyleaf yellowhorn, coralhead plant stem with leaf, radix glehniae, Catathelasma ventricosum, pleurotus pulmonarius, corn marigold, garlic, scallion, ginger, cassava starch, salt, oat powder and anise. The soup stock is prepared by the following steps: washing, raw material treatment, mixing, impurity removal, sterilization, bagging, etc. The soup stock of the invention is delicious, is convenient to store, and has effects of activating blood. In addition, the preparation technology is simpler and more sanitary.

The invention discloses a vicia gigantean heat-clearing and dampness-removing catathelasma ventricosum mixed fungus soup base and a preparation method thereof. The soup base is characterized in that it is prepared from the following raw materials by weight: vicia gigantean, pine nut kernel, fructus choerospondiatis, Rubus parvifolius, honey, mahonia leaf, Piper wallichii, purslane, catathelasma ventricosum, Pleurotus sajor-caju, corn marigold, garlic, scallion, ginger, cassava starch, salt, oat powder, and star anise. The soup base is prepared by cleaning, raw material treatment, mixing, impurity removal, sterilization, bagging and other processes. The soup base has the characteristics of delicious taste and convenient storage, has heat-clearing and dampness-removing effects, and the preparation process is simpler and more sanitary.

The invention discloses a common pearleverlasting herb and catathelasma ventricosum mixed mushroom soup base for clearing heat and a preparation method of the common pearleverlasting herb and catathelasma ventricosum mixed mushroom soup base. The common pearleverlasting herb and catathelasma ventricosum mixed mushroom soup base is characterized by being prepared from the following raw materials in parts by weight: common pearleverlasting herbs, folium isatidis, Chinese wolfberry fruits, sharpfruit calanthodes herbs, punctate ardisia herbs, common scouring rush herbs, licorice roots, Chinese yams, catathelasma ventricosum, pleurotus pulmonarius, Leucopaxillus candidus, garlic, green Chinese onions, fresh ginger, tapioca starch, table salt, oat flour and star aniseeds and is prepared through the following working procedures of performing cleaning, performing treatment of raw materials, performing mixing, performing impurity removal, performing sterilization, performing bagging and the like. The common pearleverlasting herb and catathelasma ventricosum mixed mushroom soup base disclosed by the invention is fresh and delicious in flavor, and convenient to store, and has the effect of clearing heat. The preparation technology is simple, and the common pearleverlasting herb and catathelasma ventricosum mixed mushroom soup base is hygienic.

The invention relates to a peptide compound solid beverage beneficial to longevity of old people and a preparation method thereof, belongs to the technical field of processing of solid beverages and provides a novel functional food for middle-aged and old people. The peptide compound solid beverage is prepared from agrocybe aegerita peptide powder, catathelasma ventricosum peptide powder, flower mushroom peptide powder, hypsizigus marmoreus peptide powder, Chinese wolfberry peptide powder, lotus seed peptide powder, purple sweet potato peptide powder and ginseng powder as main materials, and pine pollen and black jujube powder as auxiliary materials. The peptide compound solid beverage is prepared by a process flow of proportional weighing of the raw materials according to a formula, mixing, pelletizing, drying, sterilizing, filling and the like, and has the effects of enabling the middle-aged and old people to be healthy and long-lived.

The invention discloses common perilla leaf-Catathelasma ventricosum mixed mushroom soup bases capable of tonifying kidney yang and a preparation method thereof. The common perilla leaf-Catathelasma ventricosum mixed mushroom soup bases are characterized by being prepared from, by weight, common perilla leaf, Japanese white birch bark, Japanese pagodatree bark, Trametes robiniophila, resin of Japanese pagodatree, Jinwaergen, herb of whiteflower violet, Folium Sophora japonica, Catathelasma ventricosum, phoenix mushroom, Zhenzhujun (a kind of mushroom), garlic, onion, ginger, cassava starch, salt, oat powder and aniseed through cleaning, raw material treatment, mixing, removal of foreign matters, sterilization, bagging and the like. The common perilla leaf-Catathelasma ventricosum mixed mushroom soup bases taste delicious, are convenient to store and can rectify qi; and the preparation method is simple and sanitary.

The invention discloses a peppermint essence wind-heat-dispelling catathelasma ventricosum assorted mushroom soup base and a preparation method thereof, wherein the soup base is characterized by being prepared from the following raw materials in parts by weight: a peppermint essence, herba elsholtziae, reed rhizome, mulberry twig, salted immature plum, agilawood, malt, radix tinosporae, catathelasma ventricosum, pleurotus pulmonarius, corn marigold, garlic, shallot, raw ginger, cassava starch, table salt, oat powder, and star anise. The soup base is prepared by cleaning, raw material treatment, mixing, impurity removal, sterilization, bagging and other processes. The soup base is delicious in taste and convenient to store, and has the effect of dispelling wind-heat; and the preparation process is simpler and more healthful.

The present invention discloses a ligusticum brachylobum franch exterior syndrome-relieving and pain-stopping catathelasma ventricosum mixing fungi soup material and a preparation method thereof, wherein the ligusticum brachylobum franch exterior syndrome-relieving and pain-stopping catathelasma ventricosum mixing fungi soup material is prepared from the following raw materials by weight: ligusticum brachylobum franch, paste obtained by decocting the meat of bos taurus domesticus gmelin, fructus momordicae, radix campanumoeae, semen pruni, radix angelicae pubescentis, atractylodes lancea, mature seeds of malva verticillata l, catathelasma ventricosum, pleurotus sajor-caju, Zhenzhu fungi, garlic, allium fistulosum, ginger, tapioca starch, edible salt, oat powder and illicium verum hook.f, and washing, raw material treatment, mixing, impurity removing, sterilization, bagging and other steps are performed to produce the ligusticum brachylobum franch exterior syndrome-relieving and pain-stopping catathelasma ventricosum mixing fungi soup material. According to the present invention, the ligusticum brachylobum franch exterior syndrome-relieving and pain-stopping catathelasma ventricosum mixing fungi soup material has advantages of delicious taste and convenient storage, and has effects of exterior syndrome relieving and pain stopping; and the preparation process is simple and health.