153 results about "Kaempferia" patented technology

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention discloses a production process for a spicy duck neck. The spicy duck neck is prepared from a frozen duck neck, pectin, Chinese prickly ash, star anise, cassia bark, common fennel fruit, clove, licorice, villous amomum fruit, salt, cooking wine, sodium nitrite, scalded duck skeleton, ginger, scallion, plant oil, Capsicum annuum, green Chinese prickly ash, alpinia officinarum hance, myrcia, dahurian angelica root, tsaoko fruit, cardamom, netmeg, kaempferia galamga, dried orange peel, grosvenor momordica fruit, minced ginger, radish seed, cumin, pepper, spicy essential oil, Chinese prickly ash essential oil, etc. through unfreezing, preprocessing, dry salting, marinating and cooking, wet salting, baking and material blending. According to the invention, spicy taste infiltrates the bone of the duck neck, so the taste of the spicy duck neck is improved and the spicy duck neck is more chewy; and as the comfort level of taste is improved, more consumers are allowed to accept spicy taste, and the fragmentation degree of the duck neck is reduced.

The invention discloses a natural perfumed soap constituents and the manufacture method that includes mixing extract, 30% NaOH solution, unilateral essential oil, and vegetable basal oil. The mixing extract is made up from ginseng, liquorice, mung bean, white batryticated silkworm, kaempferia galamga, corn mint, ledebouriella root, ligusticum, and abnormal fruit of Chinese honeylocust, radix trichosanthis, and Japanese ampelopsis. The vegetable basal oil includes olive oil, coconut oil, palm oil, wheat germ oil, fructus rosae oil, shea butter, and rice bran oil. It has the advantages of enhancing skin immunity, activating blood circulation and cell regenerating.

The invention discloses a processing technology of a pot-stewed whole chicken, comprising the processing steps, a salted material formula, a marinade formula, and flavorings which especially comprise fennel, anise, pricklyash peel, tsaoko fruit, Kaempferia galangal, clove, mutmeg, lithospermum and other natural plants. The invention has the advantages that the salted material formula and the marinade formula mainly use natural materials, the processing steps and processing rhythm are unique and ordered, the times of salting and boiling are long, the marinade completely immerge to inner of the chicken, the inside taste and the outside taste of the chicken are same, the meat quality is fresh, delicious, mellow, soft, crisp, tasty, and refreshing, the color of the whole chicken is golden yellow, and the remaining taste is strong; the pot-stewed whole chicken can enhance the appetite, stimulate appetite, and invigorate spleen; and because the boiling and processing are appropriate, the chicken is easy to divide when being eaten, so that the pot-stewed whole chicken is convenience to eat outdoors or in travelling.

The invention provides a biological agent for planting organic vegetables, which comprises the following components: main materials: 3-6kg of radish, 3-6kg of onion, 3-6kg of garlic, 3-6kg of chili, 3-6kg of pepper, 3-6kg of pine needle and 8-12kg of plant ash; auxiliary materials: 3-5kg of triperygium wilfordii, 3-5kg of chinaberry bark, 3-5kg of sticktight, 3-5kg of ephedra oil, 3-5kg of betel nut, 3-5kg of sulfur, 3-5kg of ailanthus leaf, 3-5kg of locust leaf, 3-5kg of calamine and 3-5kg of kaempferia galamga; and assistants: 8-12kg of 12wt% sodium chloride water solution, 8-12kg of 15% magnesium chlorate water solution and 8-12kg of 6% sodium carboxymethyl cellulose water solution. The agent is simple in proportioning and convenient to use, and can effectively prevent and treat multiple diseases and pests.

The present invention is process of preparing red salty sauce for making pot-stewed meat dish. The red salty sauce is prepared with 16 kinds of seasoning, including aniseed, cassia bark, dried old orange peel, clove, Kaempferia galamga, etc as well as bone soup in certain weight proportion, and through mixing in a stewing pot.

The invention relates to spice seasoning. The invention adopts 17 raw materials of amomum fruit, cinnamon, common fennel, star anise, cloves, dahurian angelica root, kaempferia galamga, bunge pricklyash peel, galangal rhizome, tangerine peel, tsaoko cardamom, dried ginger, licorice, nutmeg, pepper, peeled fried barley and turmeric, the processed spice and salt are put into a stirring machine according to the proportion to be stirred uniformly, and the mixture is sterilized and sampled for test after being stirred for 10 to 15 minutes, and then is packaged for warehousing. The invention not only can promote the processed food and the cooked dishes to be with flavoring and delicious and good taste, but also has the functions of enhancing nutrition and caring the health of a human body. The invention has rich raw materials, convenient as well as simple production method and low cost.

The present invention relates to base materials for health spicy soup and a preparation method thereof. The base materials for health spicy soup comprises tsaoko, myristicae semen, kaempferia galamga, cardamom, costus root, clove, dried old orange peel, flower bud of lily magnolia, dahurian angelica, cinnamon, long pepper, amomun fruit, medicated leaven, parched hawthorn fruit, angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, leaf of purple operilla, ox bone, pig bone, chicken, duck, lobster sauce, Sichuan Province Pixian County bean paste , beef tallow, and balance flavouring. The broth prepared by blending twelve Chinese traditional medicines of angelica, chinese date, rhizome of manyflower solomonseal, glossy privet fruit, black sesame seed, broomrape, chinese rose flower, motherwort, leatherleaf millettia, fruit of Chinese magnoliavine, herb of fortune eupatorium, and leaf of purple operilla, with ox bone, pig bone, chicken, and duck can effectively harmonize the functions of the five internal organs, has the efficacies of regulating menstruation, regulating qi, tonifying blood, nourishing yin, nourishing blood, and tranquilizing, can enable the interior of human body to be health, the skin of human body to be smoothing, and the facial complexion to be ruddy.

The present invention belongs to the field of traditional Chinese medicine paste agent. A paste agent for treating low back pain comprises equivalent amount of the following traditional Chinese medicine components: rehmanniae radix, rhizoma atractylodis, bitter organe, cortex acanthopanacis, curcuma rhizome, peach seed, kaempferia galangal, Chinese angelica, combined spicebush, sparganium, rheum officinale, aconitum kusnezoffii, radix bupleuri, herba artemisiae anomalae, ligusticum wallichii, notopterygium root, radix paeoniae rubrathe, rhizoma arisaematis, cyperus rotundus L., dahurian angelica root, levisticum, ephedra stem, nardostachyos root and rhizome, and forsythia. The preparing method of the paste agent comprises: smashing and breaking the medicines mentioned above, then frying todried state with sesame oil about 6 to 10 times of weights of all medicines, removing slag and filtering, refining to the state of dripping as beads, adding yellow lead about one half amount of primarily added sesame oil, stirring into paste, taking and immersing cold water, heating to melt after removing toxic fire, further adding the following traditional Chinese medicine components: 1 / 3 of cinnamomum cassia presl, 1 / 3 of musk, 2 / 3 of monkshood, 2 / 3 of banksia rose, 1 of borneol, 1 of fennel, 1 of olibanum, 1 of myrrh, and 1 of asarum herb, then grinding then into fine powder, sieving, andstirring to spread out and paste.

The invention relates to the technical field of foods, in particular to a marinated product seasoning, marinated soup, a marinated product and preparation methods. The marinated product seasoning is prepared from the following raw materials of pepper, Chinese prickly ash, star anise, Chinese cinnamon, dried orange peel, bay leaves, Chinese angelica, liquorice root, netmeg, amomum cardamomum, fructus amomi, kaempferia galangal, fennel, garlic and onion. The marinated soup is prepared from the following raw materials: the marinated product seasoning and soup stock. The preparation method of the marinated soup comprises the following steps of putting the marinated product seasoning and an auxiliary material into the soup stock; boiling; standing for 10-14h at normal temperature. The marinated product is prepared from the following raw materials: to-be-marinated food and the marinated soup. The preparation method of the marinated product comprises the following steps of pickling the to-be-marinated food for 10-14h, and marinating. The marinated product seasoning is suitable for various types of marinated products, and the convenience in use is realized. The marinated soup has the advantages that the mouth feel is more mellow and rich. The marinated product has the advantages that the mouth feel is more spicy and rich, and the flavor of the kaempferia galangal is heavy. The preparation methods of the marinated soup and the marinated product have the advantages that the simplicity and rapidity are realized, the operation is easy, and the operation methods are suitable for industrial production.

The invention provides a vegetable seedling raising substrate which comprises the following components in parts by weight: 5-10 parts of seaweed meal, 10-20 parts of cattle manure, 5-10 parts of pig manure, 3-5 parts of straw powder, 3-5 parts of pulverized corn cob, 3-5 parts of perlite, 3-5 parts of vermiculite, 5-8 parts of ephedraoil, 5-8 parts of ephedra oil, 6-10 parts of cinnamon, 8-12 parts of saponin, 5-8 parts of kaempferia galamga, 1-2 parts of sodium alginate, 0.5-1 part of potassium fulvate, 0.5-1 part of naphthylacetic acid, 1-2 parts of sodium carboxymethyl starch, 20-30 parts of 12wt% sodium chloride water solution and 30-50 parts of fine soil. The substrate is simple in proportioning and convenient to use, and has the advantages of favorable seedling raising effect, developed seedling root system, favorable water retention property and abundant nutrient components.

The present invention relates to a flavouring material for processing goose meat food. Said flavouring material includes star aniseed, licorice, cassia bark, fennel, clove, white pepper, nutmeg, dahurian angelica root, dried tangerine peel, Chinese prickly ash, kaempferia, amomum fruit, lentinus edodes, tsaoko fruit, ginger, scallion, sauce, edible salt, white sugar, sodium nitrite, monosodium glutamate and I+G. Besides, said invention also provides a method for processing goose meat food by using said flavouring material.

The present invention relates to a lobster seasoning and the preparation method. The lobster seasoning is a compound liquid seasoning which is made of a plurality of herbal plants through the processes of frying, boiling and cooking and can also be made as concentrated instant seasoning grain or powder product; the herbal plants comprise pepper, xanthoxylum, black pepper, ginseng, liquorice, milk veteh, angelica, lily, coptis chinensis, adenophora trachelioides maxim, gynura segetum, chuanxiong rhizome, cardamom, melilot, fennel, kaempferia galamga, galagal rhizome, orange peel, laurel, clove, eucommia, amomum xanthioides and agalwood whose corresponding weight proportioning ranges are 10 to 30, 10 to 20, 5 to 7, 5 to 10, 10 to 15, 8 to 12, 10 to 16, 25 to 30, 7 to 10, 10 to 15, 5 to 10, 8 to 12, 7 to 10, 15 to 20, 10 to 15, 10 to 15, 18 to 28, 25 to 30, 5 to 8, 2 to 7, 7 to 10, 8 to 15, 5 to 12 and 30 to 40.

A recipe of anti-rheumatism medicinal liquor comprises ledebouriella root, Polygonatum Canaliculatum, puncturevine, cluster mallow seed and kaempferia galamga. The Chinese traditional medicines are taken as supplementary and highland barley wild oat, distillery yeast, and spring water are added to make the anti-rheumatism medicinal liquor through the processes of boiling, fermentation and distillation. The medicinal liquor has the effects of strengthening tendons and bones, activating blood circulation to dissipate blood stasis, generating essential substance and enriching blood, invigorating the stomach and benefiting the kidney, and dispelling wind evil and alleviating pain with a general effectiveness ratio of 89.7 percent for curing rheumatism, sciatica, lumbocrural pain, insomnia, tinnitus and hypertension.

The present invention relate to a kind of instant dregs-less 13 spices flavouring material product and its preparation method. It is characterized by that it uses traditional raw materials of Chinese prickly ash, star aniseed, kaempferia, galangal root, tangerine peel, cassia bark, fennel, amomum fruit, nutmeg, dried ginger, coriandrum sativum seed, dahurian angelica root and clove of original 13 spices flavouring material product as raw material and adopts the modern technical processes of organic solvent extraction, supercritical CO2 extraction and water vapour distillation extraction to prepare liquid emulsified flavouring product with 13 spices characteristics, or further adopts spray-drying process to prepare 13 spices powder type flavouring product.

The invention provides a natural quality-keeping flavoring specially used for soy cheese. The flavoring consists of the following ingredients in part by weight: 1 part of pricklyash peel, 2 parts of truestar anisetree, 4 parts of common fennel, 3 parts of kaempferia galamga, 0.5 part of cassia bark, 0.5 part of southernwood, 1 part of liquorice root, 1 part of clove, 1 part of amomun fruit, 1 part of round cardamom fruit, 3 parts of stem of noble dendrobium, 10 parts of dried ginger, 4 parts of aucklandia root, 2 parts of anomalous wormwood, 1 part of grassleaved sweetflag, 2 parts of aniseed, 1 part of cinnamon, 2 parts of tsaoko, 1 part of loach string, 1 part of achyranthes and cyathula root and 1 part of Chinese alangium leaf. The preparation method comprises the following steps of: screening the raw materials respectively to remove impurities, water-washing, drying, grinding and screening the raw materials to obtain below-100 meshes particles of raw materials respectively, and mixing the obtained particles in a ratio, and uniformly stirring and packing the mixture. The natural quality-keeping flavoring of the invention has the advantages that: natural flavorings are used, no chemical additive is added, the scent characteristics and the quality-keeping characteristics of each flavoring can be fully played due to a reasonable blending ratio of raw materials, the flavor is unique, the taste is good, the quality-keeping time of the flavoring is greatly prolonged, and the dietary health of people is guaranteed.

The invention relates to a processing process of a special-flavor sauced and pressed wild duck. A main material comprises wild duck, and auxiliary materials comprise a flavoring A and a spice B. The flavoring A comprises edible salt, soy sauce, bean paste, matured vinegar, white sugar, monosodium glutamate, and prickly ash oil. The spice B comprises anise seed, prickly ash seed, cinnamon, tsao-ko amomum fruit, kaempferia galangal, villous amonmum fruit, ginger, chili, and fennel. A process flow comprises the steps of: raw material duck selecting, slaughtering and separating, salt stir-frying, salting, washing, material wet preserving, fermenting, bake-drying, trimming and packaging, high-temperature sterilizing, and finished product examining. The method has the advantages of simple process and easy operation. The product has the advantages of good and full appearance, compact surface skin, compact muscle texture, bright and maroon color, chewy meat texture, rich and fragrant aftertaste, and a unique flavor. The process is suitable for large-scale productions.

The invention relates to a layer feed and a method for processing eggs with traditional Chinese medicine tincture. The layer feed is prepared by crushing and mixing pen-shaped ganoderma lucidum, aweto, Tudisheng, dried leek, ophiopogon root, cirald daphne bark, small lilac, maggot nymph, herb of sowthistleleaf ixeris, cordate houttuynia, medlar, concentrate, wheat bran, shell and corn at a certain proportion; and the tincture for processing the eggs is prepared by using the wine to process wrinkled gianthyssop, dark plum fruit, Chinese honeylocust, nard, kaempferia galamga, Eupatorium tashiroi Hayata, root of Chinese trichosanthes, chinaroot greenbrier rhizome, Xiaonao, cleome gynandra Linn and ophiopogon root; the eggs laid by hens which are fed with the feed of the invention are put into a container, and are edible after being added with the tincture for processing. By feeding the layer feed of the invention, the chicken and eggs have high medicinal value, and have no toxic and side effect; by adopting the tincture prepared by the Chinese herbal medicines to process the eggs, the eggs with rich nutrition and high quality are further endowed with the functions of activating skin cells, removing skin freckles and keeping moisture.

The invention relates to a black soybean food which uses black soybean as a main raw material and traditional Chinese medicines as auxiliary materials, and a preparation method thereof. The preparation method is characterized by comprising the following steps of: respectively taking prepared Radix Polygoni Multiflori, lucid ganoderma, mulberry, ligustrum lucidum, black sesame and prepared rehmannia root according to a weight ratio of 5 / 12-7 / 12 accounting in the black soybean, adding water, boiling and decocting and then filtering to obtain a liquid medicine; then taking pepper, fructus anisi stellati, fennel, cinnamon, pericarpium citri reticulatae, angelica, galangal, fructus piperis longi, rhizoma zingiberis, galangal fruit, Kaempferia galangal and the like according to the right amount for being mixed and smashed via mesh screen to obtain a fine powder seasoning; taking halite according to a weight ratio of 1 / 25-1 / 30 accounting in the black soybean, putting the black soybean into the liquid medicine for boiling and decocting, adding the halite and the fined seasoning for adjusting the taste, baking in a heated air circulation oven, and taking out for eating. The black soybean food provided by the invention is rich in protein, lecithin, fat and vitamin, has the functions of activating blood, diuresis, dispelling wind, detoxication and softening the blood vessels and has good efficacy for patients suffering from hypertension, heart disease and the like.

The invention relates to an arthralgia medicine patch and a manufacturing method thereof. The medicine patch consists of a hydrogel layer, a carbon fiber heating layer and a rubber layer; the carbon fiber heating layer is provided with a snap; the snap is connected with a heater wire of a power of 7.5V. The hydrogel includes 29 medicines of prepared Sichuan aconite root, kusnezoff Monkshood Root, root kudzuvine, szechwan lovage rhizome, medicine xiaolingxian, golden scorpion, dried body of ground beetle, herb of garden balsam, olibanum gum, myrrh, rhubarb, eucommia, dipsacus root, Drynaria rhizome, batryticated silkworm, dahurian angelica, salvia root, thinleaf milkwort root, camphol, baikal skullcap root, Chinese corktree, cucumis melo, earthworm, kaempferia galamga, lightyellow sophora root, dried ginger, pearls, ledebouriella root, liquorice etc. with the same amount and 2 per cent of azone with the total amount is added; the mixture is crushed, filtered at 1,000 mesh sieve and mixed uniformly so as to prepare mixed medicine components; the mixed medicine liquid of 6g and the hydrogel of 4g are taken and mixed uniformly so as to prepare the hydrogel layer containing the Chinese traditional medicine. When in use, the snap is pressed to apply the power; the carbon fiber layer heats so that the hydrogel layer is heated to present medicine property; the heating layer can keep constant temperature between 42 DGE C and 45 DGE C.

The invention relates to a method for preparing traditional Chinese medicine emplastrum for expelling wind-damp and stopping pain, and belongs to the technical field of medicines. The method is used for preparing 'a pain-relieving plaster for injury and rheumatism', and overcomes the defects that effective ingredients are easy to be damaged by high temperature, the extraction rate is low and the environment is polluted in the prior reflux extraction. The method comprises: taking dried radix aconite, dried radix aconiti feri, Chinese ephedra, Atractylodes chinensis, Chinese angelica, Angelica dahurica, dried ginger, Kaempferia galangal, Chinese anise, mentha-camphor, borneol, camphor and methyl salicylate according to the mixture ratio of given raw materials; crushing the dried radix aconite, the dried radix aconiti feri, the Chinese ephedra, the Atractylodes chinensis, the Chinese angelica, the Angelica dahurica, the dried ginger, the Kaempferia galangal and the Chinese anise into coarse powder with the granularity between 30 and 60 meshes, using alcohol to perform ultrahigh pressure extraction, reclaiming the ethanol, concentrating an extract, and obtaining an extract; and adding the mentha-camphor, the borneol, the camphor and the methyl salicylate into the extract for uniform mixing, adding a substrate, and preparing the emplastrum. The method has the advantages of low-temperature ultrahigh pressure alcohol extraction, high extraction rate, undamaged active ingredients, low production cost and reduction of environmental pollution.

The invention provides a health-care seasoning with venaision, belonging to a condiment used by families or catering, hotel cooking, vegetable dishes, preserved pickles and the like. The health-care seasoning with venaision is prepared by refined drying powder made of sixteen green non-pollution plant materials which are wild purple perilla, garlic, ginger, zanthoxylum, Chinese anise, kaempferia galamga, white pepper, small fennel, amomum fruit, dahurian angelica root, dried orange peel, tsaoko, katsumadai seed, lilac, rhizoma hedychii spicati and bay leaves according to a traditional Chinese medicine theory. The health-care seasoning with venaision is characterized in that each selected material has single medical and health-care components thereof, and scientific preparation leads the whole medical and health-care efficiencies to be more widened. The invention not only has the taste of fresh game, but also has the efficiencies of relieving exterior syndrome and dispelling cold, activating vital energy and regulating stomach, sterilizing and detoxicating, regulating the flow of qi, stopping pain and preventing miscarriage, strengthening kidney and invigorating spleen, removing heat and sweating, relieving cough and removing sputum, lowering blood and reducing blood sugar, harmonizing middle energizer and stopping viomit, elimilating dampness and cold, promoting and eliminating indigestion, relieving diarrhea, killing insect, clearing lung and preventing cancer, antiaging and the like.

The invention discloses an additive-free butter hotpot seasoning, which is prepared by stir-frying the following splice raw materials and fried food materials: the splice raw materials include AmomumCardamomnm L, anise, cassia, dried orange peel, licorice, Lysimachia sikokiana, grosvenor momordica fruit, Murraya paniculata, vanilla, Alpinia hainanensis K. Schum., dahurian angelica root, dry ginger, alpinia officinarum hance, Zingiberaceae fruits or seeds, Piper longum Linn., clove, kaempferia galamga, tsaoko fruit, villous amomum fruit, myrcia, common fennel fruit, lemongrass, Lingdera thomsonii Allen and fructus galangae; and the fried food materials include butter, rapeseed oil, thick broad-bean sauce, spicy sauce, fermented soya bean, pickled chilli, pickled ginger, rod chilli, fermented glutinous rice, welsh onion, singer and the like. No food additives are used in the invention. The butter hotpot seasoning prepared through a good formula and the process has good mouthfeel, is safe and reliable, and can be eaten at ease.

The invention relates to a compound Chinese herbal medicine preparation, in particular to a compound Chinese herbal medicine preparation for preventing and treating the oosperm block saprolegniasis of spot furcate-tail leiocassis longirostris, which is applied to the incubation process of fish class artificial propagation oosperm. The compound Chinese herbal medicine preparation respectively comprises the following components by weight percent: 14.5% to 20% of kuhseng, 13.5% to 18% of cnidium fruit, 8% to 13% of aloe, 13.5% to 18% of kaempferia galamga, 13.5% to 18% of broom cypress fruit, 8% to 13% of bunge prickly ash, 8% to 13% of nutgall and 14.5% to 20% of smilax glabra roxb. The invention has the following effects: 1, the raw materials are matched according to the matching principle of Chinese herbal medicines, the preparation reinforces the medicine effect, does not damage the embryonic development of the fish class oosperm and has especially obvious effect for preventing and treating the saprolegniasis in the incubation process of the oosperm; 2, the medicines are degradable under the condition of a water body, have no toxic or side effect and do not influence the normal embryonic development of roe, and the muscle of incubated seed bodies does not generate heavy metal and medicine residues; 3, the invention has no corrosiveness and simple and safe using method; and 4, surface source environmental contamination to the water body is not generated.

The invention relates to a traditional Chinese medicine preparation-Liuwei Anxiao Pills and a preparing method of the traditional Chinese medicine preparation, belonging to the field of traditional Chinese medicines. The traditional Chinese medicine preparation is characterized by comprising the following components in weight percent: 40-55 parts of Tibet inula, 160-200 parts of rhubarb, 80-100 parts of Kaempferia galangal, 200-250 parts of Gypsum Gypsum Rubrum, 110-150 parts of myrobalan and 250-300 parts of Tronae. In the preparing method, on the basis of the traditional process, the original single crushing pattern is changed, a sterilization process is changed, i.e. the original moist heat sterilization process for medicine powder produced after medicinal slices are crushed is changed into a cobalt 60 irradiation process, and the pattern of collecting and coating volatile oil is changed. The preparing method sufficiently ensures that volatile components in the Tibet inula are not lost and oily components in the Tibet inula are not lost. In addition, the drug effect is more effectively ensured, the product name quality is ensured, and benefits of patients are guaranteed.

The invention discloses an alga with pickled peppers, wherein the preparation method thereof comprises the following steps of: taking the alga as raw material; soaking with soaking soup to be tasty; and adding seasoner to season. The preparation method of the soaking soup comprises the following steps of: mixing 10-40 parts of pickled upturned chili, 5-20 parts of pickled ginger, 0.5-5 parts of anise, 0.5-5 parts of kaempferia galangal with 300-350 parts of water, boiling to be soup, and adding 10-20 parts of pickled peppers water, 3-6 parts of pickled ginger water, 1-2 parts of salt and 12-17 parts of acidity adjusting agent. The alga with pickled peppers is prepared by taking the alga as the raw material and soaking, thereby not only prolonging the storing time thereof, but also increasing the flavor of sour and hot as well as savoury and mellow, being capable of promoting appetite, and being a family stock convenience food.

The invention discloses a method for producing Yibin bean sprout flavoring liquid (paste), which is characterized by comprising the steps of: air-drying the harvested green vegetables; adding salt; evenly mixing; pickling in a jar to produce plenty of pickled liquid; concentrating the pickled liquid to a half to one fifth of the original volume, wherein ammoniacal nitrogen content in the concentrated liquid is not less than 0.4g / 100mL; transferring the concentrated liquid into a jacketed kettle; adding spices of star anise, kaempferia galangal, foeniculum vulgare and lithospermum with a mass ratio; heating and boiling out; filtering the boiled concentrated pickled liquid; and removing suspended matters and other impurities to obtain clear concentrated liquid. According to the invention, the Yibin Bean sprout flavoring liquid with special color, fragrance and taste of the Yibin Bean sprout is produced through processes of concentrating, filtering, mixing, sterilizing and filling by utilizing saliferous juice containing soluble nutrition constituents in the pickling process of the Yibin Bean sprout and the discharge of saliferous waste water in the Bean sprout manufacturing plant is greatly reduced. The Bean sprout flavor liquid has rich Bean sprout ferment flavor, delicious and mellow taste and is a good product for eating together with rice or bread and flavoring.

The invention provides a white koji mature vinegar and a preparation method thereof, the white koji mature vinegar uses rice, the white koji, red koji and water level raw materials, and the white koji mature vinegar is prepared by stewing, fermentation, pressing, maturation and clarification; the formulation of the raw materials of the white koji comprises: mint, galangal, Radix Angelicae Pubescentis, Kaempferia galangal, ferula, cumin, Cimicifuga foetida, Chinese angelica root, Magnolia officinalis, rhizoma atractylodis, Cardamom, Galanga Galangal fruit, clove, wild pepper, pepper, nard, Glycyrrhiza uralensis, Asarum sieboldii, cassiabarktree fruit, Rhizoma Zingiberis, Phellodendron amurense, Scutellaria baicalensis Georgi, Angelica sylvestris, rhizoma cyperi, costus root, radix angelicae formosanae, radix sileris, dried orange peel, kuh-seng, Fructus Amomi, fructus alpiniae oxyphyllae and Fructus tsaoko. In the inventive raw materials, the particular white koji is employed and added in the process of preparation, the medicinal materials in the raw materials of the white koji are complementary to each other and scientifically cooperative with each other, the preparation technology has strong operability, the prepared mature vinegar is purely nature and is not added with any antiseptic and food additive; the mature vinegar can be preserved for a long time, is good in color and mellow in taste, and has certain health care effect on human body.

The invention provides the use of at least one plant selected from plants of the family Zingiberaceae in the preparation of a medicament for use in the treatment or prophylaxis of allergic diseases. The plant is optionally selected from the genera Siphonochilus, Kaempferia, Cienkowskia and Cienkowskiella and the species is optionally selected from Siphonochilus aethiopicus, Siphonochilus natalensis, Kaempferia aethiopica, Kaempferia natalensis, Kaempferia ethelae, Cienkowskia aethiopica and Cienkowskiella aethiopica. The allergic disease is selected from asthma and atopy.

The invention provides a processing formula and processing method for freshwater fish. The processing formula comprises freshwater fish, Chinese herbal seasonings and basic seasonings. The Chinese herbal seasonings comprise tsaoko fruit, radix aucklandiae, Xiangsha, villous amomum fruit, Alpinia katsumadai Hayata, long pepper, clove, Alpinia tonkinensis Gagnep, dahurian angelica root, kaempferia galamga, Ligusticum chuanxiong Hort., Alpinia officinarum Hance, common fennel fruit, nutmeg, Ganxiang, processed cassia bark, cassia bark, Fructus Cinnamomi, lemongrass, Lysimachia sikokiana, Gardenia jasminoides, Chinese prickly ash, anise, myrcia, cumin, Chinese angelica, Dangshen, dried capsicum and dried orange peel. The above-mentioned materials are grounded and decocted, and freshwater fish is cooked in the obtained decoction on wood fire so as to obtain the processed freshwater fish. According to the invention, through addition of the Chinese herbal seasonings into the processing seasoning formula for the freshwater fish, the taste of the freshwater fish is greatly improved, and the purpose of realizing dietotherapy and health care is achieved while vast consumers eat the processed freshwater fish; and the processed freshwater fish has the advantages of unique flavor and capacity of invigorating the spleen, whetting the appetite and realizing dietotherapy and health care effect.