145 results about "Lysimachia sikokiana" patented technology

The invention relates to a prescription of a hotpot soup base material which is well received. The prescription comprises 250g of beef tallow, 100g of rapeseed oil, 150g of Pixian watercress, 50g of Yongchuan soy sauce, 10g of rock candy, 5g of pepper, 2g of black pepper, 30g of dried chilli, 20g of fermented juice, 20g of Shaoxing wine, 10g of ginger rice, 100g of refined salt, 10g of fructus amomi rihizoma, 10g of cassia bark, 10g of lysimachia sikokiana, 10g of white mushroom, 250g of chili powder, 10g of white galangal, 5g of fragrant sand, 10g of fennel, 10g of anise, 15g of cumin, 10g of clove, 15g of myrcia and 10g of cool ginger. The prescription of the hotpot soup base material is convenient and fast to use, and pure in taste, thereby being a good food for the household party.

The invention discloses a sausage seasoning, which comprises the following components in portion by weight: 1 portion of spice powder, 20 to 40 portions of cayenne pepper, 10 to 15 portions of pericarpium zanthoxyli, 15 portions of glucose, 15 portions of white sugar, 10 portions of honey, and 30 to 50 portions of cooking wine, wherein the spice powder comprises the following components in portion by weight: 1 to 2 portions of fructus tsaoko, 3 to 5 portions of orange peel, 1 to 2 portions of angelica dahurica, 1 to 2 portions of nutmeg, 1 to 3 portions of katsumade galangal seed, 1 to 2 portions of galanga, 1 to 2 portions of lysimachia sikokiana, 2 to 5 portions of lithospermum, 1 to 2 portions of dill, 2 to 5 portions of sage, 1 to 2 portions of thyme and 5 to 25 portions of green tea. The sausage seasoning has a unique formula and mellow fragrance, ensures that pharmaceutical properties among various spices contained by the sausage seasoning supplement each other, and is favorable for the health of human bodies when the unique taste is brought to the meat quality.

The invention discloses brine and a preparation method of the brine and relates to the technical field of spiced pot-roasted dishes. The brine comprises seasonings, spices and soup ingredients; the seasonings comprise the following materials in parts by weight: 30 parts of Sichuan salt, 25 parts of crystal sugar, 50 parts of old ginger, 30 parts of green Chinese onion, 10 parts of cooking wine and 1-5 parts of chicken essence and gourmet powder; the spices comprise the following materials in parts by weight: 3 parts of rhizoma kaempferiae, 2 parts of aniseed, 1 part of clove, 5 parts of cardamom, 2 parts of fennel, 10 parts of laurel leaf, 5 parts of angelica dahurica, 5 parts of tsaoko, 6 parts of vanilla, 3 parts of orange peel, 8 parts of cassia bark, 5 parts of long pepper, 3 parts of Murraya paniculata, 4 parts of lemon grass, 5 parts of lysimachia sikokiana and 5 parts of dry red pepper; and the soup ingredients comprise the following materials in parts by weight: 350 parts of chicken skeleton and 150 parts of leg bone. The preparation method is simple and easy; the brine prepared by the method has extremely good taste and rich flavor, so that the spiced pot-roasted dishes made by the brine have good taste.

The invention relates to a method for preparing black rice pickled fish, which comprises the following steps in sequence: taking a fresh fish, scaling, opening abdomen, removing internal organs, the head and the tail, cleaning, draining and freezing, and taking out the fish after 12 hours; salting for 3 hours; rinsing the salted fish with clear water, and then drying for 3-5 days by sun and wind; cutting the dried fish into strips, pickling for 3 days by pickled ingredient consisting of dark plum fruit, lysimachia sikokiana and the like, steaming for 20 minutes by steam, and cooling and putting the obtained fish in a sweet fermented-rice jar with the weight of 20 kg for sealing 7 days by pickling with grains. In the invention, the stretching resistant capacity of fish blocks of the pickled fish is improved by adopting the improved pickling process mode and proper pickled ingredients, therefore, the prepared pickled fish blocks are richer in elasticity and tenacity, and have the characteristic of good chewing tenacity. The fish of fish blocks with strong stretching resistant capacity has compact meat quality and is rich in elasticity. The black rice pickled fish has the obvious characteristics of nature, no side effect, delicious taste, good mouthfeel. In the invention, brown rice substitutes for black rice to be taken as raw materials of fermented glutinous rice.

The invention discloses a phagostimulant for dairy cattle. The phagostimulant comprises the following components in parts by weight: 5 to 15 parts of pericarpium citri reticulatae, 5 to 15 parts of hawthorn, 10 to 15 parts of rhizoma kaempferiae, 5 to 10 parts of lysimachia sikokiana, 1 to 5 parts of anise, 1 to 5 parts of fennel, and 1 to 10 parts of rhizoma dioscoreae. The phagostimulant is applicable to the whole breeding process of the dairy cattle; the phagostimulant can improve the feed palatability, gives help to open the appetite of the dairy cattle, improves the food consumption of the dairy cattle, promotes the digestive absorption and utilization of the feed, improves the immunity and anti-stress capacity of the dairy cattle, reduces the loss of the weight at the peak time in milk production, and also can improve the smell of the milk, as well as improves the quality of the milk. The phagostimulant for the dairy cattle is out of any antibiotics and chemicals and free from residues, can be taken for a long time, brings no drug resistance, and is safe and effective.

The invention provides a traditional Chinese medicine anthelmintic auxiliary agent. The traditional Chinese medicine anthelmintic auxiliary agent is composed of the following raw material medicine in parts by weight: 10-20 parts of melia azedarach, 10-20 parts of mint, 10-20 parts of daphne odera, 10-20 parts of radix sophorae flavescentis, 10-20 parts of groundsel, 10-20 parts of ligusticum wallichii, 10-20 parts of acorus calamus, 10-20 parts of folium artemisiae argyi, 10-20 parts of agastache rugosa, 10-20 parts of pericarpium citri reticulatae, 10-20 parts of frankincense, 10-20 parts of clove, 10-20 parts of divaricate saposhnikovia root, 10-20 parts of cassia twig, 10-20 parts of myristica fragrans, 10-20 parts of fennel, 10-20 parts of rose, 10-20 parts of radix stemonae, 10-20 parts of geranium and10-20 parts of lysimachia sikokiana. The components of the traditional Chinese medicine anthelmintic auxiliary agent are extracted from a variety of natural plants, thus being natural and moderate, the traditional Chinese medicine anthelmintic auxiliary agent can quickly relieve discomfort after mosquito bite, and the product is pure, moderate and free of irritation, thus ensuring better skin protection. People can avoid mosquito invasion in summer. The traditional Chinese medicine anthelmintic auxiliary agent provided by the invention is natural, moderate, safe, non-greasy and comfortable on body.

The invention provides a processing method of barbecue. The processing method of barbecue comprises the following four steps of soaking to remove blood, adding ginger, boiling to remove odor, marinating and baking. The invention also discloses spices used in the marinating step during processing, and the spices are prepared from amomum tsao-ko, glycyrrhiza uralensis, anise, kaempferiae, myrcia, amomum globosum loureiro, lithospermum, immature bitter orange, galangal, amomum cardamomnm L, Lysimachia sikokiana, costus root, radix angelicae, pepper, pericarpium citri reticulatae, Syzygium aromaticum, galangal seed, fennel, cinnamon, fructus amomi, liquorice, Foeniculum vulgare, amomum villosum Lou, hawthorns, jambolan and piper longum in a specific proportion. According to the processing method of marinating firstly and baking then, not only is the crispy exterior and soft interior of barbecue ensured, but also the tasty effect of seasoning is ensured, so that the barbecue is mellow in flavor, is fresh and salty, and is not greasy even if eating too much.

The invention relates to a method for processing cowpeas. A pickling material comprises the following raw materials in part by weight: 80 to 100 parts of cowpeas, 5 to 10 parts of table salt, 100 to 300 parts of soy sauce, 20 to 50 parts of sesame oil, 1 to 5 parts of flos caryophyllata, 1 to 5 parts of cardamom, 1 to 2 parts of star anise, 1 to 2 parts of resurrection lily, 1 to 2 parts of cassia bark, 1 to 2 parts of fennel, 1 to 2 parts of tsaoko amomum fruit, 1 to 2 parts of villous amomum fruit, 1 to 2 parts of pricklyash peel, 1 to 2 parts of lysimachia sikokiana and 1 to 2 parts of myrcia. A preparation method comprises the following steps of: 1, cleaning the cowpeas, removing bases of the cowpeas, cutting into sections, well boiling the cowpeas, and pouring the cowpeas into a container; 2, pouring other raw materials into the container, and stirring with the cowpeas uniformly; and sealing the container, sterilizing at high temperature, and standing for one week to eat. The cowpeas prepared by the method can be stored for a long term without corrupting, do not lose nutrition, and has abundant mouthfeel and special flavor.

The invention discloses a preparation method for freshwater fish bait. The preparation method includes: preparing a puffed peanut residue to prepare a base material for the bait, uniformly mixing the base material, lysimachia sikokiana extractive, cuttlefish powder and dimethyl-beta-acetic acid thetin according to a proportion of 101-103:1-3:3-5:1-3, and subjecting the mixture to microwave processing to obtain a finished product. According to the above technical scheme, the preparation method has the advantages that the peanut residue is taken as the base material, a compound fish bait series product which is green, environment-friendly and unique in fish baiting effect is developed by a brand new technology, environment protection and conservation are achieved by recycling waste, and an additional valve of a peanut milk product is increased.

The invention discloses a Chinese medicinal preparation for treating a rheumatic bone pain and a preparation method. The preparation method comprises the following steps of: simultaneously crushing lysimachia sikokiana, cinnamon, sandalwood, pogostemon cablin, clove, borneol, myrrh, frankincense, pearl powder, agilawood, costus root, acronychia pedunculata, realgar, camphor, resina draconis, storax oil and benzoe into fine powder in parts by weight, and bottling for later use; and soaking bark of chinese redbud, angelica dahurica, red peony root, peach branches, willow branches, pangolin, rhubarb and the rest medicaments into sesame oil for 7 days, frying, filtering, refining over fire till the liquid becomes beads, stir-frying yellow lead to be red, adding the yellow lead into the oil, stirring till saponification and paste formation, melting over slow fire, standing, adding the bottled fine powder for later use, stirring uniformly, and spreading on a stype, thus obtaining the Chinese medicinal preparation. The Chinese medicinal preparation is not required to be prepared into tablets or decoction, does not require sealed therapy, and is not required to be prepared into an external liniment and the like; and compared with the conventional Chinese medical or western medical therapy, the Chinese medicinal preparation has the advantages of quick response, short treatment course, high cure rate, capability of relieving the pain of a patient and simplicity and convenience for use.

The invention discloses a dairy cow phagostimulant. The dairy cow phagostimulant comprises the following components by weight: 10-15 parts of dried tangerine peel, 10-15 parts of hawthorn, 10-15 parts of rhizoma kaempferiae, 10-15 parts of lysimachia sikokiana, 5-10 parts of Chinese yam, 1-5 parts of fructus amomi, 5-10 parts of radix aucklandiae, 10-15 parts of bighead atractylodes rhizome and 5-10 parts of poria cocos. Compared with conventional dairy cow phagostimulant, the dairy cow phagostimulant provided by the invention has the effects of appetizing and invigorating spleens and strengthening spleen and benefiting qi. Traditional Chinese medicines having mild stimulation effect for intestines and stomach are used as main raw materials; can promote secretion of a digestive juice, remove intestinal pneumatosis, help digestion and induce qi, make the spleen and stomach run normally, enhance appetite, increase feed intake, accelerate gastrointestinal motility and accelerate absorption rate of nutrient substances, has antibacterial and antimicrobial effects, and can enhance specific and non-specific immunity of an organism, reduce dairy incidence rate and resist stress. The phagostimulant is wide in resources, low in cost and rich in mineral substances and vitamins, has the functions of resisting diseases and resisting stress capacity, and can improve dairy quality and increase production effectiveness.